Lauren Farms Honored Nationally as 'Seafood Champion'; Among Popular Chefs Moonen and Ash

MONTEREY BAY, Calif. -- Lauren Farms, producer of U. S. Farm-Raised Freshwater Prawns, was recognized as a 2010 “Seafood Champion” by the Seafood Watch program of the Monterey Bay Aquarium in Calif. Recognition was given at the annual “Cooking for Solutions” event to only 8 individuals and companies, recognizing them as leaders that have embraced the message of sustainable seafood and are taking it to new levels.

Dolores Fratesi, owner of Lauren Farms, Inc., was a bit surprised to be honored among such prestigious company such as chefs Rick Moonen and John Ash, but excited for the recognition.

“We work so tirelessly to promote the freshwater prawn and sustainable aquaculture,” Fratesi said. “For our farm, it’s unreal to receive national recognition from the most powerful, national force in sustainability - the Seafood Watch Program. It feels good to know that they value the work we’re doing.”

The annual “Cooking for Solutions” event is a culinary experience and a way to connect what we eat to healthy aquaculture and agriculture. Over 3,000 chefs, media representatives, restaurateurs, researchers, and guests attend the event. This year, Lauren Farms’ Freshwater Prawns were prepared as a ceviche dish by the popular San Francisco restaurant, Tataki Sushi Bar.

A Mississippi-based company, Lauren Farms follows the highest sustainability practices in producing freshwater prawns. In doing so, U.S. Freshwater Prawns have been designated a “Best Choice” for consumers by the Seafood Watch program. Owners, Dolores and her husband, Steve Fratesi, are considered role models for sustainable prawn aquaculture.

Steve Fratesi states,” Preserving inland aquaculture is one of the most important conservation issues today. It is the farmer’s responsibility and also, the responsibility of the consumer to support safe foods supplied by well managed U.S. farms.”

Freshwater prawns are most closely related to lobster and boast a mild, sweet, lobster-like taste which most chefs and ‘foodies’ prefer. Prawns have distinct nutritional qualities, as they are low in fat, calories, iodine, sodium and high in protein and Omega3 fatty acids.

Seafood Watch is committed to preserving our food supply by educating individuals on sustainable products. “Sustainable” foods are those that will be raised in a manner making them available to future generations. For more information on Seafood Watch visit seafoodwatch.org.

For more information on Lauren Farms’ Freshwater Prawns, visit laurenfarms.com or call 662-390-3528 today.

Lauren Farms featured as "Picture of the Week" on FishWise!

Lauren Farms is honored to be the picture of the week on the FishWise website! The image above is featured with the following message:

This week’s photo comes from one of our producer partners, Lauren Farms. They specialize in the culture of freshwater prawns (Macrobrachium rosenbergii) and catfish (Ictalurus punctatus) from egg to harvest at their 14 acre farm in Mississippi. They are at the forefront of the industry employing a contained aquaculture system that minimizes escapes, disease and pollution. Their sustainable farming practices have earned them a green 'Best Choice' ranking according to criteria developed by the Monterey Bay Aquarium. Keep up the great work, Lauren Farms!

Thanks again for the recognition and support, FishWise!

FishWise is a non-profit organization designed to improve the sustainability and financial performance of seafood retailers, distributors, and producers. Uniquely positioned between the seafood industry and marine conservation organizations, FishWise offers a range of services that create trust between seafood vendors and their customers, enabling businesses to sell more sustainable seafood, more profitably. FishWise joins business imperatives with leading ocean conservation strategies.

For more information on FishWise, visit www.fishwise.org.

Catfish Allison!

U. S. Farm-Raised Catfish Allison

6 to 8 catfish fillets

1 cup grated Parmesan cheese

1/2 cup butter or margarine, softened

6 Tablespoons mayonnaise

6 green onions, chopped fine

1/2 teaspoon Worcestershire sauce - (we used Tablespoon)

generous dash Tabasco pepper sauce

Place the cheese, butter, mayonnaise, onion, Worcestershire, and pepper sauce in a bowl and mix thoroughly. Adjust seasoning if desired. Butter mixture may be made 24 hours ahead and kept refrigerated.

Poach the catfish fillets in lightly simmering water for 4 to 5 minutes. Gently lift the fillets from the water and set aside to drain.

For individual servings, place the fillets in au gratin dishes and cover with 2 tablespoons of the cheese mixture. Broil for 2 to 3 minutes until the cheese mixture browns.

Without individual dishes, place fillets into a lightly baking dish. Cover each fillet with the cheese mixture and brown under the broiler. Carefully lift the fillets from the dish onto the plates and spoon some of the pan juices over each serving.

(Only use U.S. Farm-Raised Catfish. If you not sure, ask your grocer.)

Serves: 6 to 8

Lauren Farms Prawns: Now at City Grocery!

Chef John Currence, owner of the famous City Grocery restaurant in Oxford, Mississippi, was kind of enough to put Freshwater Prawns on his menu! If you are in the area, definitely stop by and try them...he tells us they are a hit!

From the chef's mouth:

"Lauren Farms offers a truly unique opportunity to chef and diner in Mississippi: to work with and taste a product that is entirely of a place and one that is a milestone in purity. From the moment we tried our first Lauren Farms prawn, it had a home on our menu."
- John Currence

Currence recently took home the Best Chef: South region award at the James Beard Foundation Awards in New York. The Beard Awards is the nation's most prestigious recognition program honoring professionals in the food and beverage industries.

We are proud and honored to have him support the freshwater prawn. Thanks, Chef!

Lauren Farms Freshwater Prawns in the News!

My friend Regina Charboneau that owns the Twin Oaks in Natchez, Mississippi recently featured Lauren Farms Prawns in an article for The Atlantic. She is such a great chef, and an wonderful writer. We are thankful for her support!

Here's an excerpt from the article:

"Being an advocate of sustainable seafood, I am always looking out for people who are doing it correctly. In my constant search for sustainable ingredients I came across the most delectable farm-raised prawns from Lauren Farms in the Delta. To put it simply, taste is why they make the grade. But if taste is not enough, this is why I think we will all be hearing more about Lauren Farms: free range; all natural; low cholesterol; low in fat, iodine, calories and sodium; grown in fresh, pollutant and chemical-free water; fed wholesome grains; fresh from pond to table; environmentally friendly; sustainable aquaculture; and no by-catch.

The other plus for me? I hate going to the grocery store... and they come UPS."

Here's the recipe that she mentions (it is also photographed above):

Corn and Prawn Fritters

Makes 4 Servings (approximately 1 dozen fritters)

• 1/2 cup flour
• 1 teaspoon salt
• 1/4 teaspoon cayenne
• 1/4 teaspoon black pepper
• 1 1/2 teaspoons baking powder
• 1 tablespoon minced garlic
• 1 cup of 16-21 count prawns, peeled and deveined
• 1 cup fresh yellow corn kernels
• 1/4 cup minced green onion
• 1 tablespoon chopped fresh basil

In a mixing bowl, add flour, salt, cayenne and black peppers, and baking powder. Blend with a fork or whisk then add garlic and blend again.

16-21 count means there are approximately that many prawns to the pound. Peel and devein the uncooked prawns then cut into 1/4 inch pieces.

Separate egg yolk and white. Whip egg white until stiff but still wet.

Mix the egg yolk with the prawns, corn, green onions, and fresh basil. Do not over mix--this will bruise the corn kernels and make the batter too wet.

Mix the flour mixture and the prawn mixture with a rubber spatula.

Fold in the whipped egg white.

Use two tablespoons as tools to form one-inch fritters, and drop in heated oil. Cook evenly--the fritters should cook in two to three minutes. You can test with a wooden skewer to make sure batter is cooked through.

The fritters are good plain, or you can serve with a remoulade or jalapeno tartar sauce.