Issue 19, July 2016

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The Fishin' Company

Born in Hyderabad, India, Manish Kumar founded The Fishin’ Company in 2002. Fourteen years later, the Fishin’ Company is the largest buyer and importer of tilapia in the world, and is consistently one of the largest importers of other frozen fish in the country. The Fishin’ Company is nationally certified by the Eastern Minority Supplier Development Council as an Asian-Indian American minority-owned company.   

Today, The Fishin’ Company provides a wide range of sustainably sourced, wild-caught and farm-raised seafood products that are MSC- and BAP-certified, including species such as tilapia, salmon, cod, swai, haddock, halibut, mahi, tuna, snow crab and mussels. With sales, sourcing and logistics offices in the US, UK, Canada, Chile, China, India, Vietnam and more, The Fishin’ Company is able to act in a moment’s notice when challenges and opportunities arise for our company and the industry.

Kumar built The Fishin’ Company on the fundamental principles of supplying the highest quality products at the possible lowest prices, while offering superior customer service. Today, The Fishin’ Company prides itself on being fully compliant on all food safety and social compliance-related requirements. The company is committed to driving positive changes in the seafood industry and building a supply of seafood that can be trusted and depended on for generations to come. Our aim to make sourcing sustainable seafood the only option for the industry demonstrates our dedication to protecting our environment, our ecosystems and our world.

Our commitment to drive positive change in the seafood industry has never been more apparent than in May 2016, when The Fishin’ Company was recognized as the first and only company in the world to be able to offer its customers 4-star BAP-certified tilapia from Asia. This certification indicates that the product originates from BAP-certified processing plants, farms, hatcheries and feed mills. It’s the highest designation Best Aquaculture Practices provides.

The Fishin’ Company was thrilled to partner with Sysco in 2015, and looks forward to working with Sysco to grow this category even more in the near future.

Organization Partners/Sponsorships

Global Aquaculture Alliance sponsor
Aquaculture Improvement Project sponsor
Fisheries Improvement Project sponsor
Global Sustainable Seafood Initiative partner
Ocean Outcomes partner
Sustainable Fisheries Partnership partner
Sustainable Fisheries Partnership board member (Manish Kumar, September 2016)
World Wildlife Fund sponsor

Show Participation

Boston Food Show, 2015
Hispanic Seafood Show for Houston Sysco, 2015
Grand Rapids Seafood Show for Sysco, 2015
Fare, 2016

Manish Kumar
Owner and CEO
The Fishin' Company

For more information about The Fishin' Company, please visit their website,, or contact:

Doug Brindsmade
Director of Food Service
The Fishin' Company

Recipe’s provided by The Fishin' Company

Blackened Tilapia Tacos


Servings: 4


4 IQF Fishin’ tilapia fillets (SUPC# 3368077)
1 c. Caesar dressing
3 whole avocados, sliced
12 four-inch corn tortillas
¼ c. butter
4 T. blackening seasoning, divided
¼ t. olive oil
3 t. sriracha sauce
2 orange rinds, zested
Salt and pepper to taste


Set the oven to broil and preheat 500°. Slice the avocados.
While the oven preheats, combine 2 tablespoons of the blackening seasoning with the Caesar dressing and set aside.
Mix the olive oil, 2 tablespoons of blackening seasoning, and salt and pepper together, and brush on the tilapia filets. Broil the fillets on high for 6 minutes.
While the fillets broil, melt the butter in a pan and sauté both sides of the tortillas to toast.
Top each corn tortilla with part of the blackened fillet and avocado. Drizzle with sauce and sprinkle with orange zest. Serve immediately. 

Coconut Crusted Tilapia with a Mango and Avocado Salad


For the Tilapia
4 IQF Portico Bounty tilapia fillets (SUPC# 496671)
½ c. panko
½ c. coconut flakes
3 egg whites
¼ c. all-purpose flour
Pinch of cayenne to taste

For the Salad
2 whole avocados, diced
2 whole mangos, diced
4 t. balsamic vinegar
2 t. lime juice
2 T. olive oil


For the Tilapia
Preheat the oven to 425°. While the oven preheats, combine the flour, coconut flakes, panko and cayenne.
Place the egg whites in a separate bowl. Dip fillets in the egg whites and immediately dredge in the dry ingredients mixture, fully coating the fish.
Place prepared fish on a baking pan and cook for 18–20 minutes, turning halfway through cooking. Plate with mango and avocado salad. Serve immediately.

For the Salad
Mix all ingredients together and serve.

Foods of the Month


National Baked Bean Month
National Bison Month
National Culinary Arts Month
National Grilling Month
National Hot Dog Month
National Ice Cream Month
National Blueberry Month
National Ice Cream Day (Sunday, July 17th)


National Brownies at Brunch Month
National Catfish Month
National Panini Month
National Peach Month
National Sandwich Month
National Apple Week (second week in August)


National Biscuit Month
National Bourbon Heritage Month
National Breakfast Month
National Chicken Month
National Honey Month
National Mushroom Month
National Organic Harvest Month
National Papaya Month
National Potato Month
National Rice Month
Whole Grains Month
California Wine Month 

Try these Fun Kitchen Secrets

Freeze Leftover Sauce

How clever is this? I hate wasting food but sometimes it’s hard to prevent, especially when a recipe calls for half a cup, but the cans are sold in 16 ounce servings (like tomato paste). To prevent waste, simple freeze the leftovers in Tupperware or plastic bags.

The Smart Way to Reheat Pasta

Instead of stirring your pasta several times while it’s reheating in your microwave, leave a small circle empty in the middle of your plate so that the pasta will cook more evenly.

Store Ice Cream Containers in Plastic Bags

If you like straight spoons and soft ice cream, this trick is worth the extra step! A plastic freezer bag keeps the cold air from making your ice cream rock hard. Try to push out as much air out of the bag as you can before putting it in the freezer.

Keep Lettuce Fresh Longer

Drape a dry paper towel over the top of a bowl of salad, and then cover it with plastic wrap to keep the lettuce fresh for a whole week! Wondering how this works? The dry paper towel absorbs moisture from the lettuce, which is one of the main reasons why it wilts and turns soggy so fast. 

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Sysco Supplier Diversity

Today, more and more companies are partnering with suppliers that are minority-certified. Although obtaining a minority certification is not a quick process, it is well worth the investment. Being a certified minority- and/or women-owned supplier can open up new avenues of business for your company.

Minority certification is not a requirement to do business with Sysco; however it can be helpful when certain contracts must include suppliers that are minority-certified.

One of the main benefits of becoming minority-certified is exposure. Once your business is minority-certified, your company information is included in the databases of certifying agencies that corporate members have access to when they are sourcing new suppliers for procurement purposes.

National Certifying Agencies
National Minority Supplier Diversity Council (NMSDC)
Regional Affiliates:
Women’s Business Enterprise National Council (WBENC)
Regional Affiliates:

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Sysco's Minority & Women-Owned (MWBE) Supplier Spend

Sysco partners with over 500 minority- and women-owned suppliers, and each year this base continues to grow. Diverse suppliers help Sysco meet the changing demands of foodservice operators while supporting strategic alliances that enable the continued success of Sysco, our customers and our supplier partners.

It is important that Sysco continues to utilize minority- and women-owned suppliers from a corporate and operating company position.

Sysco continues to grow its purchases (Spend) from minority- and women-owned suppliers each year. Sysco's purchases from MWBE suppliers in the fourth quarter of Fiscal 16 were $288 million, compared to the fourth quarter of Fiscal 15 of $331 million. MWBE purchases for Fiscal 16 reached $1.1 billion. We are proud of the relationships we have developed and are committed to growing our investment in these supplier’s products.  



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Sysco's Supplier Diversity Registration Portal

We encourage you to continue communicating to minority suppliers the importance of registering their company in the Sysco Supplier Diversity Registration Portal. There is a growing need to support Sysco’s valuable customers with products from minority suppliers. Some customers require minority suppliers to present their minority certifications in order to count their purchases for contract purposes. 

Please direct new and existing minority- and women-owned suppliers to Sysco’s Minority Supplier Registration Portal via the website: Click Here

The registration portal allows Sysco to source various MWBE suppliers for products of interest, when the need arises. It also allows the supplier to upload their MBE, WBE, SBA, Hubzone and (8A) certificates so that we have them available when needed, as well as create and/or update their company profile.

Why Supplier Diversity is Important to Sysco Operating Companies

  • Restaurant decision makers, with whom Sysco does business, are becoming increasingly multicultural, multilingual and multifaceted and often require "niche" or unique products from minorities or women-owned companies.
  • Minorities and women represent the fastest growth to the consumer/business base, and contribute dramatically to the revenue stream that major corporations, including Sysco enjoy.
  • Supporting MWBEs allows Sysco to give back to the communities where Sysco employees live, work and do business.
  • Helps M/WBEs grow and participate on a level playing field with other Sysco suppliers.
  • Many key customers, including the military, national accounts and gaming customers track and depend upon Sysco's Tier 1 purchases from minority- and women-owned supplier partners.