Bleau Fish

OCEAN TO TABLE SEAFOOD PROGRAM

Bleau Bowtie

TASTE BLEAU FISH | WATER WORLD
Scarpetta | StripSteak | Hakkasan

FOOD FOR THOUGHT
by The New York Times

Fontainebleau Vice President of Culinary Operations, Thomas Connell and his team have taken freshness to a new level with BleauFish, the hotel’s ocean to table seafood program. The program provides the freshest fish, lobster and crab claws to Fontainebleau’s famed award winning restaurants.

BleauFish provides most of the 500 pounds of seafood used daily, where the live catch is  received and housed in a collection of 2,000 gallon salt water tanks called “Water World.”  Designed and built by Fort Lauderdale’s Living Color Aquariums, Water World includes  fish-friendly amenities including temperature controlled water — Florida spiny lobsters  prefer the thermostat set to 70 degrees; Maine lobsters prefer to chill at 50 degrees.  A blue-hued ocean mural on the walls of Water World, and the tanks’ lights, kept on timers  to mimic the ocean’s patterns, relax the fish.

“We want them to feel at home,” says Connell. “The less stress a fish feels, the more  delicious it’s going to taste. And that’s the whole reason we did this: to provide guests the  freshest seafood experience possible. We’re literally going from ocean to table in a matter  of hours.”

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