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March 13, 2017 by

MIDA Food Distributors Inc. Certified ISO 9001:2015

Certified  ISO 9001:2015

 

Mida Food Distributors, Inc (Mida Food) is proud to announce that we are now ISO 9001:2015 certified. To become ISO 9001:2015 certified, Mida Food underwent an evaluation process that included: quality management system development, a management system documentation review, pre-audit, initial assessment, and clearance of non-conformances, all of which work to identify corrective actions that eliminate non-conformance to the quality management standard.

Mida Foods decision to become ISO 9001: 2015 certified is a proactive one that not only anticipates the demands of our customers, but also demonstrates a commitment to providing quality products and services to all current and future customers. To maintain our certification, Mida Food together with Intertek, its certifying body, will perform audits to ensure compliance and to assess initiatives for continued improvement.

This certification further strengthens our commitment to our customers and our Company Quality Policy:

We at Mida Food are committed to provide the best quality seafood products, accompanied by excellent services beyond customer expectations. Our people’s capabilities shall be developed and improved so that they may be more competent and able to provide a working environment that reflects quality as a way of life.

We would also like to take this opportunity to extend our sincere thanks to our customers and suppliers for their continued commitment and loyalty. Mida Food will always strive to exceed their high expectations. With our goals focused on the emphasis of quality assurance and product innovation, we look forward to bringing the business to new heights in the months and years to come. 

For more information please feel free to contact us.
Mida Food HQ
T: +63 2 5240006
E: mfd.sales@midafood.com
W: www.midafood.com



 

May 25, 2015 by Cook Magazine

The Freshest Catch from Pacific Bay

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The recent surge in the culinary landscape has resulted in an increased interest in cooking, encouraging many to experiment in their own kitchens. With Pacific Bay, sourcing ingredients is not a problem. The seafood specialist makes it easy to duplicate dishes served at restaurants or seen on television with its wide range of frozen fresh products harvested from the seven seas.

Pacific Bay carries Chilean seabass from the Antarctic, Salmon from Norway, and Halibut from Greenland. The brand also offers Atlantic Cod and Bacalao from Iceland and Black cod or Gindara caught in Alaska. Vietnam is where Pacific Bay gets its Cream Dory, clams and squid rings. Crab sticks are obtained from Thailand and scallop meat is from the US. Tuna and shrimps are gathered from local territory as well as nearby Indonesia. Soft shell crabs are from Indonesia too.

Every item released to the market is carefully selected. “We only buy from certified plants,” reveals Enrique Valles, President of Pacific Bay. The company works very closely with the Food and Drug Assocation and runs its own facility which strictly abides by mandated manufacturing practices. Quality inspections of equipment and personnel for food handling and safety are done regularly. “

A cold chain is strictly followed when handling and transporting the products so quality is maintained and natural seafood texture is retained. The taste and freshness are locked into each double-packed bag. Pacific Bay monitors its products up to the selling points. “We have on site merchandisers that monitor and take care of the products at the supermarkets,” assures Valles.

 

Pacific Bay products are available at Rustan’s, S&R, Puregold, Shopwise and other leading supermarkets nationwide.

Pacific Bay is the retail brand of Mida Food, which has been in the business of importing and distributing seafood products for almost two decades. It is under the umbrella of the 25-year old Mida Trade.

For more information, log on to www.midafood.com, like pacificbayph on Facebook and follow @pacificbayph on Instagram.

 

http://cookmagazine.ph/blog/2015/05/11/the-freshest-catch-from-pacific-bay/

February 03, 2015 by MIDA

A Fish Tale (Appetite Magazine Aug/Sept 2007 Issue)

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IT ALL STARTED WITH AN IDEA, says Lourdes "Chingling" Tanco, Managing Director of MIDA (originally, Management Investment Development Associates), a name closely associated with brother, former Philippine agriculture minister, 
Bong Tanco, but which now has hardly anything to do with its founding objectives. "It just rings a bell, so I decided to use it (the acronym)," she laughs. MIDA is Chingling's seafood trading and distribution business that counts around 15 years of servicing many of the country's top fine and casual dining spots. 

Ask the edgy chefs behind Le Soufflé, Cibo and Ilustrado, to name a few; throw in some five-star hotels, like the Shangri-la group, the Mandarin Oriental Hotel and the Peninsula Manila, caterers, like Miascor and Philippine Airlines, resorts, like Tagaytay Highlands and Island Cove, and the more accessible dining places, like Cabalen, Jollibee, Don Henrico's, TCI Fridays, Fish & Co., Dencio's and Goldilocks, and you get the picture. Through the years, MIDA has acquired a roster of satisfied customers coming from practically all market sectors, including, as Seafood Product Manager Lynette Jugueta affirms, small cafeterias and even private households. 

"Chingling Tanco and Mida Foods are the best seafood purveyors in town," says J Camboa, executive chef of El Cirkulo. "We've been working together since 1995. They have consistently provided quality and unique seafood for El Cirkulo and our other restaurants (Milkyway Café, Tsukiji and Azumaya). Chingling even calls me while she's on a buying trip in Europe or the States to ask if I am interested in a particular item. Now, that's service!" 

"Chefs are always looking for something new: I wanna have something special that only I have, that you can't find in any other restaurant. The ideas come from them or from us. That's why I love attending those monthly chefs' tables, where we talk about food and new ideas," explains foodie Chingling, who is no stranger to the trading business.

From college, she joined an American company that traded feed ingredients and fertilizers in the USA and Asia. In 1985, she moved into shrimp trading, her old company being acquired by ConAgra, the second largest food company in the USA and owner of Singleton Seafood Company, the largest shrimp processor in the US. In 1986, she went to Indonesia as country manager for a joint venture trading company between ConAgra and a private banker to capitalize on Indonesia's promotion of its non-oil! gas exports. In 1990, she was assigned to the Philippines to start a trading office that would source shrimp for Singleton and other ConAgra seafood companies. She left the firm soon after to put up MIIDA Trade Ventures International, Inc. and MIDA Food Distributors, Inc. 

"In 1997, seafood was getting scarcer in the Philippines-not much to export. We noticed that the products that we were buying from Indonesia could be brought to the Philippines and sold for profit. We started with tuna pangu and tuna belly, sent them by air from Bali to Manila and sold them directly to restaurants in the Philippines. The cargo sold like hotcakes and we got enthused. We did this for several shipments before we gathered up enough courage to bring in a whole container of stuff."

January 21, 2015 by Reggie Aspiras

Roasted Norwegian salmon fillet

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It is difficult to imagine a table devoid of pork and all its by-products at this time. Beef, too, cooked in numerous ways. But I truly wonder if it is ever possible to have a table filled with fish of all sorts, in lieu of our old-time favorites.

I recently got in touch with Enrique Valles, chief commercial officer of Mida Food, the country’s premier seafood specialist and a direct importer for and distributor to top restaurants, food chains and retail establishments.

I asked if he thought a meatless Christmas is even conceivable. “Of course, but unlikely,” he said. “I’ve always thought that serving a whole fish, say a whole salmon or halibut (poached, baked, grilled) is more decadent and looks as much of a feast as lechon. Add Christmas flavors like cinnamon, honey or even berry (strawberry, raspberry, etc.) glazes, and you’ve got yourself a wonderful and refreshing alternative to your typical ham!”

Just this week, Mida launched Pacific Bay, which aims to provide consumers easy access to great-quality restaurant-standard seafood at affordable prices.

“We have a select range of items sold under Pacific Bay, namely Cream Dory Fillet, Halibut Fillet, Chilean Seabass Steaks, Gindara Steaks, Halibut Steaks, Tuna Belly Premium, US Scallop Meat, Crabstick. We’re also developing King Crab, Tuna Saku Bars, Hamachi, among other things, in the pipeline soon,” said Valles. “You can find Pacific Bay in most SM Hypermarts, Robinsons Supermarket, and soon in S&R, Rustan’s, Shopwise.”

I have always wondered how home cooks can share in our joy of being able to pick from a colossal list of tasty treats from the sea; now, with Pacific Bay, it has become possible. Its blue packaging is hard to miss and is loaded with information. It has facts on fish and shellfish, cooking tips, the best way to thaw, how to pick seafood right, etc.

So to add to your holiday repertoire, I asked Enrique to suggest ways to cook and serve their new product line. Valles, who also happens to be a chef and owner of Chucks Grub, a fish and chips restaurant, quickly agreed.

Cream dory: Coat in beer batter a la Chucks Grub! The secret is in making a perfect beer batter that forms a solid crust around the fish, allowing it to steam inside.

Halibut, sea bass, gindara: Pan-fry with a bit of butter over high heat. Gindara has the highest fat content and therefore will caramelize the most. Halibut is the firmest and smallest of the three.

Tuna: Perfect raw (toro) or lightly cured, or at most grilled over low coal flame.

Scallops: Pan-fry over very high heat, basting constantly with butter. Takes less than 3 minutes to cook.

Crabstick, kani salad: Japanese mayonnaise, cucumbers, tobiko—you can even add mangoes and some greens if you wish.

Shellfish: Cast over a grill; the clams will cook for about 5-6 minutes. Let them cook in their own juice. When they open, dab with parsley butter.

Squid: Score squid fillet and grill for 2 minutes per side, or until it folds. Cut into strips, squeeze lemon and season.

Shrimp: Gambas al pilpil, but shrimp needs to be super-fresh for the oil to emulsify. With garlic plus a bit of chili, low-heat in a clay pot; mix it around until sauce thickens and shrimp is cooked.

Nice crab lump meat: Mix with garlic and chili and mix with linguini. Use very good extra-virgin olive oil!

The best way to cook fish, added Valles, is for one to start with a very hot pan and, halfway through cooking, turn the heat off. This guarantees that you lock in the flavor without overcooking the fish.

For his festive fish recipe, Valles combined two recipes into one for that extra holiday feel.

“For me, the most festive Christmas seafood you can find is salmon. A nice fresh Norwegian salmon slab will give our good old ham a run for its money any day of the week,” he said.

 

Roasted Norwegian Salmon Fillet with Ginger Strawberry Glaze

1 Atlantic salmon fillet 2-3kg/pc skin on

1 lemon

½ c strawberry jam (the chunkier

the better)

1 thumb-size ginger, no need to peel

¼ brown sugar

3 c water

1 tsp fennel seeds

Salt and pepper to taste

Preheat your oven to 180ºC.

1. Season the salmon fillet with salt and pepper.

2. Squeeze half of one lemon over the meat side.

3.  Place in oven and bake for 4 minutes, skin side down.

In the meantime, make your glaze.

4. Mix strawberry jam, brown sugar, ginger, water, fennel seeds and the rest of the lemon in a sauce pot.

5. Bring to a boil and allow to simmer and thicken, around 7 minutes.

6. Take salmon out of the oven and drizzle half the glaze over the meat; make sure to spread out evenly.

7. Bake for another 6 minutes.

8. Take out of oven and drizzle the rest of your glaze over the meat.

Serve immediately.

 

January 21, 2015 by Reggie Aspiras

Gravlax and king crab legs

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Ever since I started getting my smoked salmon from Chingling Tanco of Mida Foods, it has been difficult to find others that are as satisfying. Her salmon is firm, with no aftertaste, and it never crumbles even after defrosting. It remains chewy and simply delicious. 

Hers is salmon trout, smoked fresh,  then frozen. Because it does not go through refreezing, the natural oils and wonderful flavors of fresh salmon are locked in.

This year, Mida Foods has come up with gravlax. No need to cure salmon in salt, sugar and dill and to wait days before you can enjoy it.

I serve mine sprinkled with freshly cracked pepper, lemon wedges, crisp bread and mustard dill sauce made by combining ½ c sour cream, 2 tsp wine vinegar, 3 tbsp Dijon mustard, 1 tbsp chopped capers and 2-3 tsp fresh dill, pinch of sugar and salt.

Alaskan king crab leg

This is another treat: sweet, large chunks of crab meat, a satisfying mouthful that tastes of the sea. It has been par boiled, thawed and quick-steamed for five to eight minutes.

Although I made a sauce, I didn’t serve it after I tasted the crab meat. I believe it is best eaten alone with just a squeeze of lemon.

For gravlax, king crab, smoked salmon and hamachi, call 5240006.

See more at:

http://www.inquirer.net/travel-philippines/articles?pid=141891&chan=8#sthash.lyl4wbD1.dpuf

January 21, 2015 by Reggie Aspiras

Fresh, Premium Seafood Delivered to your Doorstep

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I have relied on Mida Food  for just about every seafood need: fish of any kind (bass, skate, roughy, trout, apahap, tuna, halibut, salmon), fresh or smoked, whole, headless, fillet, steak cut, fresh, belly, tail cut, head,  any part and any which way; crustaceans (shelled, in a half shell, soft-shelled, whole, claws); mussels, scallops, shrimp (shrimp balls/shabu-shabu balls); kani, lobsters (whole/tails); cephalopods (octopus and squid of all sizes, cleaned whole, etc.).

The list goes on.

I just concluded a seafood class and was once again very happy. The unbeatable Mida team of Chingling Tanco, Enrique Valles and Lynette Jugueta always delivers supplies on time, wherever, even on very short notice.

I cooked a delicious black seabass with lemon truffle sauce. The black bass tastes very much like the Chilean. The difference is that the flesh is darker, with  slightly firmer bite. It’s a whole lot cheaper, too, and the sea still has an abundant supply of it, according to  Valles, Mida’s chief commercial officer.

The baby squids were equally delectable, an inch in length, including the head. This was how I cooked them: I washed, cleaned and removed the bone, then drained and seasoned the squids with salt and pepper, with a good squeeze of lemon juice.

I then put the squids in a Glad Zip bag where I mixed 2/3 cup cornstarch (I like it better than flour) and 1/3 cup potato starch with a pinch of salt. I shook them until the squids were evenly coated with the flour mixture.

Then, I  deep-fried them in hot oil until nice and lightly golden.

Do not overcook, and do not overload your pan either.

Cook the squid in batches and wait a few seconds for the oil to once again heat up (between the removal of the cooked batch and the frying of the next).

I served the dish with homemade aioli (garlic mayonnaise), salsa (onions, tomatoes, cilantro, olive oil, parsley, salt, pepper and lemon juice) and lemon wedges.

New service

I have worked with Mida for so long but never have I been as excited as I am now, with Mida’s new service of delivering  to customers. It’s a fishy Christmas present in Styro cooler with dry ice, put together based on your budget, with recipes, a beautiful bow and your Christmas wishes on a card!

It even accepts credit card payments. Its delivery trucks are equipped with  wireless credit card machines. How cool is that?

You need not order in bulk. Mida will deliver any order for a  P300 fee. (Delivery fees are waived for orders P5,000 and above.)

On Mida’s Christmas promo list: halibut, salmon, seabass, US scallops, soft-shell crab, New Zealand half-shell mussels.

According to Valles: “Special mention must go to our smoked salmon, as it really is the best in town, promise!” (Mida Food, tel. 0917-8902327 or 5240006).

Gourmet desserts

Nic’s Gourmet Desserts has opened its doors at 172 A. Mabini, San Juan.

I got to know of Nic’s while dining in a coffee shop. The caramel cake we brought home had a sticker that read Nic’s  with contact number.  I then ordered mini caramel cakes (in its outlet it is called dulce de leche) and a couple of  mini apple pies.

The apple pie is classic, the  type we grew up with before everything became so complicated—packed with apples and capped with nice generous helping of moist crumbly streusel. I enjoy it warmed in  toaster oven with a scoop of vanilla ice cream.

I’d forgotten about Nic’s until a month ago when I was on my way to pick up my son Diego. I saw the cake box-like structure that serves as its store in San Juan, and I just had to drop by.

I was hungry and had a few minutes to spare before dismissal time. I had a slice of meat lasagna and a slice of dulce de leche. I like eating sweet and savory at the same time—weird!

The lasagna was delicious. It was meaty, and the wavy lasagna noodle used perfectly held the chunky pieces of meat and thus gave the dish a substantial bite. A satisfying mouthful, it was the perfect comfort food at its finest.

The quantity of béchamel was also just right, enough to keep it moist and tasty yet not cloying. And it is generously slathered with cheese.

The lasagna is always available and comes in three sizes. Perfect for a holiday potluck or even if you’re just too lazy to cook for the family.

The store even carries vegetable lasagna. I’ve vowed to try it sometime, though the meat lasagna always calls louder than the vegetable one.

I also enjoy eating the wheat crisps with just about anything—dips, spreads, patés and the tasty parmesan ensaimada (bread-y, not the soft, airy kind). These are all welcome additions to our list of Christmas gift ideas. (Nic’s, tel. 5711818, 7160321, 7155831).

For information on my new cooking class schedules, call 0917-5543700/ 0908-2372346/ 4008496/ 9289296.

PRIDE OF THE TIDE

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