Fortune Fish & Gourmet

06/03/2026

The moment you’ve all been waiting for… Copper River salmon season is officially here 🧡 👀

06/01/2026

Wild salmon couldn't drag me away. 🎸 The season has begun at the Copper River, and we are here for it. There’s nothing more exciting than these early weeks of the season, and the first cuts of deep orange fillets. Plan your menu accordingly.

05/30/2026

Don't you hate when this happens...😂

05/29/2026

For some of us, there's pleasure in opening a fresh print catalog. For the rest of us, there is a link to the digital holiday catalog in bio. Happy Planning!

05/26/2026

Jila from Bindi stopped by our Bensenville office last week to talk about expanding opportunities across our MN, MO & WI divisions. We are excited to continue growing the partnership and bring even more of Bindi’s desserts to you. 🍰🤝

05/25/2026

Category Manager Joe D’Angelo recently hit TuttoFood Milano, one of the world’s biggest food & beverage trade shows, featuring 5,000+ brands and 100,000+ industry pros from 70+ countries.

“The most remarkable thing was the size of everything, the venue, the booths… even a giant mortadella from Veroni,” Joe said. “Everything was over the top.”

From global flavors to emerging trends, the show delivered big inspiration and fresh ideas we’re excited to bring back to our customers.

05/22/2026

Soft shell season is in full pinch!

Available sizes:
🦀 Whales — 5.9 oz
🦀 Jumbos — 4.5 oz
🦀 Primes — 3.3 oz
🦀 Hotels — 2.5 oz

Available for a limited time.

05/21/2026

Now screening "Sure Shank Redemption" with our new grass-fed lamb hindshanks. This world-renowned West Country lamb is a first in the USA - and exclusively available with us!

What makes it special?

🐑 Premium young lamb from small British farms
🐑 PGI-certified, meaning it is born, raised, and harvested in England’s West Country
🐑 100% grass‑fed - no grains, no feedlots, no finishing farms
🐑 No subtherapeutic antibiotics or added hormones
🐑All cuts are hand butchered and fabricated by lamb experts
🐑The meat has short, thin grain, making it quite tender, and a mild flavor

05/20/2026

Part beef nerd, part meat magician, Thomas tells us what a grind master does every day to keep the texture and flavor of our patties on point. 🍔

05/20/2026

Built for live fire cooking 🔥
Thaan Charcoal delivers a clean, long-lasting burn without sacrificing flavor. Made from sustainably sourced fruit-wood orchard trimmings, these ultra-compressed charcoal logs burn for 4–6 hours, with a mellow, sweet aroma and neutral flavor. Start your grilling season right! 🥩

05/18/2026

Fresh photos from a recent visit to Neesvig's. These mesmerizing meat magicians carve, trim, and portion beef every day to keep everyone stocked for grilling season.

🥩 Juicy ribeye
🥩 Tomahawk
🥩Silky filet mignon
🍔 Burgers

05/16/2026

Have you spotted our NEW Mountain Brown Trout on spring menus yet? 👀

We’re excited to see it popping up all over the country. With a mild, clean flavor, lean profile, fine flake texture, and signature dark-brown spotted skin, it’s a standout this season.

Here are a few of our favorites so far. Tag us to be featured! ✨

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05/15/2026

Class is in session! At Fortune, we never stop learning—or tasting delicious things! Our teachers were Mak and Gus from Nippon Shokken and the subject was how to make super crispy Korean fried chicken and tempura breaded shish*to peppers. It's shatteringly simple with their fantastic mixes. We carry them, we highly recommend them, and everyone passed with flying colors.

05/14/2026

Bring the heat to your raw bar and give your customers something to cheer about!

Our exclusive World Class Cup Shucker oysters are here for a limited time only. From May 4 to July 18, we're hosting a Cup Shucker Competition designed to boost your oyster sales, energize staff, and give your restaurant a shot at brag-worthy prizes, including an engraved trophy. Get all the details https://bit.ly/4eMkIk6

05/11/2026

A true taste of American history. 🇺🇸 Oysters weren’t just a staple for our founding patriots, they were enjoyed by everyone. Today, our Patriot Oysters are farmed in Massachusetts’ Cape Cod Bay, just miles from where the Pilgrims first landed.

Grown 3–4 inches off the ocean floor, they develop a clean, briny flavor with a crisp finish.

05/10/2026

We asked around the office for memories of cooking with mom. The responses did not disappoint. Thank you to all the mothers who make time to share and teach in the kitchen. We love you! Happy Mother's Day. 💕

05/08/2026

Swiftie chefs, cooking for Bourdain, and French omelettes. Piping hot takes from the pass.

05/07/2026

Don't bring an umbrella to a brainstorm. Our team lays the game plan for victory with our new Cup Shuckers. Can you taste the potential? ⚽🦪

05/06/2026

He said, "I think I’ll head (back) to Boston" — and the rest is history.

We went behind the pass with Chef Robert Sisca of Bistro du Midi where he learned to cook, what shaped the restaurant, and what’s coming. Hint: two new concepts in Spring 2027 👀

Read the full story https://bit.ly/3QGJg3R

Curious about the new spots? Check the pinned post from Grill 23 and Bar

05/04/2026

Using our new Classic Provisions olive oil, we put the team to the test! 🫒 Free-hand pouring what they think is 1 tablespoon. Some nailed it… others? Not even close.

05/04/2026

05/01/2026

When the marketing team is on vacation...

04/30/2026

Meet Freddy from our Texas team, who loves everything BEEF! Especially when it comes to sharing premium cuts like D’Artagnan with his customers and helping them find the right products for their menus. 🥩

While Freddy enjoys all of our beef offerings, filet mignon is his personal favorite. His top recommendation for chefs is tenderloin — easy to process, lean, and with less waste. It’s a versatile cut that’s perfect for stir-fry with fresh veggies.

Featured here is our Wagyu beef brisket, a favorite for classic BBQ with its rich flavor and lush texture.

04/29/2026

"Cheesemaking is both an art and a science, and no two days are ever exactly the same."

Say hello to Kuba Hemmerling, Head Cheesemaker and VP of Operations Point Reyes Farmstead Cheese. With over 20 years in the dairy and cheesemaking industry, Kuba brings deep expertise, curiosity, and craftsmanship to everything he makes. Swipe for his expert tips on enjoying cheese at its best, what he loves most about the craft, and what continues to inspire him every day. 👉

04/29/2026

We asked Chef Martin to sear some of our new brown trout ... he kept it simple and accented with ramps and potatoes. It's like spring on a plate, and oh, so pretty.

🐟 Salmo trutta - Mountain Brown Trout
🐟 Raised in Norway's glacial waters
🐟 Clean diet, no antibiotics, hormones, synthetics, or GMOs
🐟 Mild, clean flavor, lean, fine flake texture
🐟 Skin has a unique dark-brown spotted pattern

Ask about being among the first to offer this beautiful trout. It's a Fortune exclusive and a culinary rarity!