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About
Daniel Rosacci

Daniel Rosacci is the youngest son of Tony and Nancy Rosacci. Born in 1964, he has been working at Tony’s since the day it opened in Centennial, Colorado 1978. Daniel has never worked a day in his life outside Tony’s. He has had a unique opportunity in working, living and experiencing the best the food industry has to offer most of his life. He has been Tony’s President and CEO for more than two decades now.

Verlasso Salmon: from the Pristine waters of Patagonia to Tony’s

by Daniel Rosacci | Janurary 20, 2022

Photo courtesy of Verlasso Salmon

Until recently, I have not been a fan of Chilean Salmon. The inexpensive Chilean Salmon that is often carried by the big box stores can be a bit mushy and lacking flavor. Not all salmon farms are equal and keeping with Tony’s high standards of selecting quality farms we have recently partnered with Verlasso Salmon to bring in their high-quality salmon. We still love our Scottish Salmon, BC Salmon and Wild Salmon in the spring, but having multiple quality sources ensures our customers will always have great products; despite supply chain issues from time to time.


Verlasso Salmon is a beautiful mild, large flaked, and buttery salmon. The farms, located on the long and pristine coastline of Patagonia, Chile, do a remarkable job in responsibly raising high-quality fish while still protecting our planets’ waters. There will always be debates on wild vs. farmed, I love and believe in both. Simply put, with a projected global population growth of 2.5 billion more people by 2050, we need both. Wild-only seafood would devastate the wild populations and drive prices out of control. But we will save that debate for another time.


When shopping for farms and sources, we always choose with quality and sustainability as a must. Verlasso hits both of those key categories. Verlasso is 4-Star rated by BAP (Best Aquaculture Practices).


I am pleased and proud to sell this quality fish from our southern continent.
 

Please watch the videos of Andrew Zimmern to learn more about these farms.

Salmon Recipes

Greek Yogurt Herb Sauce (SO EASY and DELISH)

 

In food processor, blend together:

  • ½ cup fresh Italian Parsley leaves (loosely packed)
  • ½ cup fresh Cilantro Leaves (loosely packed)
  • ½ cup fresh Basil (loosely packed)
  • ¼ cup fresh Mint Leaves (loosely packed)
  • 1½ Tablespoon lemon juice
  • Flaked sea salt (Butcher’s Salt), to taste
  • Cracked pepper, to taste
  • ¼ cup Olive Oil

 

Then, blend herb mixture with fresh Greek style yogurt (I like 5% milk fat, but low fat or non-fat is fine too) and serve over warm salmon.

Bourbon Marinated / Foil Pouch Salmon

 

  1. Place individual skin on or skinless salmon in a foil-pouch.
  2. Generously spoon over Tony’s (The Butcher’s Pantry) Bourbon Braising and Marinade.
  3. Marinate up to 1 hour.
  4. Roast or  grill salmon to your preference (125° – 140° internal temp) in the oven about 15-22 minutes at 350°. 
  5. Pull salmon, open foil and serve (you may want another spoonful of the Bourbon Marinade).
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