TEAM SEAFOODS.COM BLOG


Ocean Tides – Stone Crab Claws

The Crab 

(Menippe mercenaria)

October 15th opens the coveted Florida Stone Crab Season. We are positioned to be your direct Fresh Claw ambassadors. Florida Stone Crab Claws are an easily marketable, fine dining, menu-able product that holds the utmost “Briny Sweetness”. From Miami to Phoenix to Vegas to L.A., the Stone Crab has starred in the successes of many of our customers. SeafoodS.com is striving to promote these seasonal phenomena to anyone who would like to serve the best… Florida Stone Crab Claws! These delicious, revered, and celebrated claws have a “hand” in launching a nation-wide love of the iconic Crab House. Restaurants have, for decades, worked to refine their presentation and application for Fine Dining. This has brought Stone Crab Claws to their highest culinary pinnacle. The Stone Crab boasts one of the sweetest flavor profiles of any crustacean, and SeafoodS.com will be positioned as a direct shipping avenue for the freshest Stone Crab Claw.
Stone Crab traps will hit the Atlantic and Gulf on October 15th! SeafoodS.com invites you to reach out to our experts to secure this program for you and your guests. Preorders will be accepted, and they are highly recommended.

The Fisheries

(Gulf Of Mexico & South Atlantic)

SeafoodS.com has a long standing relationship with the Watermen of Florida whose livelihood depends on these crustaceans.   Just south of Tallahassee, in the heart of Florida’s “Big Bend” region is the port City of Saint Marks. This is the water side home of Richard, Andy, and Johnny. They are brothers from a family that has fished Apalachee Bay and the Gulf of Mexico for six generations. They each captain a boat in the family’s five boat fleet. The most notable end result of their efforts is the renowned claw of the Apalachee Stone Crab.
Atlantic Stone Crab is also highly sought, and SeafoodS.com has an incredibly secure position in National Distribution. Through our “Florida Direct” Program, we source only the highest quality product available for next day delivery to our customers. This is an opportunity for our customers to doubly expand their reach into a competitive and aggressively desired menu-able product line. In each location, the Claws are meticulously harvested, brought to dock, and masterfully steamed and chilled for the highest quality Claws on the market. They are then packed and shipped within hours.
Florida Stone Crab harvests are one of the most “sustainable” crab industries in the world. Only the larger claw is removed, returning the live Stone Crab to the water to regenerate another claw. Wooden traps have historically made “Crab Hunting” by Octopus, (natural crab predators), very easy. SeafoodS.com’s partners have found opportunity in this environmental reality. They utilize heavy steel traps to prohibit the Octopus from entering. They also position Octopus Pot Traps nearby to capture the Cephalopods. These Octopus Traps also capture Black Sea Bass which will accompany the Crab and Octopus back to Dock for next day delivery to your restaurant! Consider all of the benefits to a direct line into Florida’s finest seafood for your Autumn Menu. SeafoodS.com can fill that need and much more.

The Process

(From Deck to Dinner)

In the pre-dawn hours of October 15 th , Captains loaded with traps will sail to their hallowed crab grounds and begin a process that runs until mid May.  Four days a week they will pull pots between the hours of 4:00 a.m. and 6:00 p.m., followed by claw processing from 6:00 p.m. to 9:00 p.m.  They bait and set tens of thousands crab pots in a fishing zone spread over hundreds of miles and in waters ranging from 6 to 35 feet in depth. Thousands of pots are pulled, fished, and re-baited each fishing day.
Claws must be of legal size.  Once a pot is pulled, the claws are measured, one legal claw is removed and the crab is tossed back into the water.  The crab men are adept in identifying egg bearing female crabs and these are instantly returned to the sea with both claws still intact.
The claws are not iced on the boat as this will cause the meat to stick to the shell after processing.  Upon returning to the docks, the claws are graded as follows: Colossal (1-2 ct), Jumbo (2-3 ct), Large (3-5 ct), Selects (6 ct) and Medium (7-8 ct).  Selects are perfect for restaurants desiring claws that are all the same size.  After grading, the claws are steamed at a maximum temperature and held for ten minutes before being “shocked” in an ice bath to reduce the temperature. They are then packed and shipped to your receiving docks and kitchen doors.

Stone Crab Season Opens October 15th, 2016

Call SeafoodS.com for to secure your first run.

Contact SeafoodS.com

Josh Adams : 704-769-2260
Josh Bogen: 704-769-2261
Mike Casagrande: 704-769-2263
Karen Harmon: 704-769-2262
Jon Flower – 704-769-2258
Patrick Lowder: 704-769-2265
Chris Nelson: 704-769-2256
Brad Rosa: 704-413-3267


Ocean Tides – Cold Blooded Game

Chef – Get Your Head In The “Game”   

 Reptile & Amphibian 

SeafoodS.com isn’t just your aquatic protein advocate. We have sea legs and a land lubber’s reach. September preludes Autumn, and we have your transitional game meats! Hot enough for Summer, but cool enough for your clientele. Bring sustainable pastured and wild game to your board for a distinct change to your End-of-Summer menu. Get your September “Game” going…

American Alligator 

(Alligator mississippiensis)
The American Alligator has been a staple in cuisine around the coastal areas of Southeastern America for generations. The savory yet sweet flavor of this giant reptile has intrigued anyone who has left the comfort of home to visit the swampy South. Its popularity among French Creole and Cajun cuisine has made it a delicacy in the western Gulf of Mexico while the addition of light citrus and tropical ingredients make it a Florida visitor’s “must-have”. The Alligator has multiple cuts with the tail meat being the most prized for quick cooking methods, and the legs, ribs, and other cuts have been reserved for sausages and slower methods like stews, soups, jambalaya, and gumbos. The description of Gator meat is as varied as its culinary applications. Personally, (being from a Gulf state), I like to say it has a resemblance of rabbit… if it were a fish. It has a texture of chicken crossed with squid, and a hint of crab flavor. You can make your own comparisons and analogies once it hits your test kitchen. SeafoodS.com holds a solid  presence in the “Wild Gator” market in September and October, and offers a year-round farmed option for those who need it. Our Alligator is ready to hit your kitchen now.

Snapping Turtle 

(Chelydra serpentina )
Like the Alligator, the Snapping Turtle has a historic Culinary foothold in the Deep South’ s Creole and Cajun tradition. It has also been the favorite fare of American Presidents and dignitaries. It has been the meal of Inaugurations, State Dinners, and other prestigious affairs throughout our country’s history. Turtle Soup and its “Mock” alternative was once as recognizable as Buffalo Wings are today, but as it became easier to open a can than clean a Turtle, the American public became a tad more resistant to bringing it to their own dinner tables. After products like Spam toppled Campbell’s canned versions of the 1920’s Snapping Turtle became a delicacy that only a Chef could present. The skill needed to master a perfect Turtle dish was entrusted with the Culinary elite, and had no place in the hands of a complacent mid-century home cook. (Not to say that there weren’t numerous folks out there still rocking their Grandmothers’ recipes…) The Snapping Turtle became as colloquial as “Y’all”. Snapping Turtle was buried in the Deep South where only places like Commander’s Palace could shine it into “Fine Dining” once again. It is BACK. With technique and technology ever advancing, the ability to bring about the maximum tenderness, and to elevate the earthy and aquatic flavors of Snapping Turtle launch it across vast culinary possibilities. The push to bring back Americana in food gives light to the Snapping Turtle as a staple protein once more. SeafoodS.com supplies inspected, legally and sustainably harvested wild Snapping Turtle to any Chef who wants to honor its history while brandishing forward-thinking and innovative presentations. Even the classic Turtle Soup would represent a time-gone-by piece of culinary tradition.

American Bullfrog 

(Rana catesbeiana)
The “Frog Hunt”. It’s a celebratory late night engagement of good ole boys and gals in the South, but it has become much more than that. The “Hunt” has now become the search for a great quality domestic Frog Leg. Like the domestic Walleye of the Great Lakes, the domestic supply for Frog Legs has a situation. It doesn’t make it past its local market. It is so prized by the indigenous folk that it can hardly break through to a national distribution. We search every day for them, and score more often than most, but it is a true sporadic, “get-em-while-they-last” program. There are Frog Legs on the market, but Asia has that corner “on lock”. The massive production of farmed Frog Legs in China and Taiwan support their local demand, while providing a “commodity” product for the U.S. The mainstay of wild Frog Legs available is a “Gigged” Frog ( Hoplobatrachus rugulosus) in Malaysia. Though Malaysian supply is “Wild” and “Gigged”, we at SeafoodS.com continue to search daily for American Bullfrogs. They are definitely something to “Croak” about. When available, we reach out to everyone. When SeafoodS.com calls about our Florida and Louisiana Gigged Frog Legs, ANSWER THAT CALL.

Got Game?

Call SeafoodS.com for Availability and Pricing.

Josh Adams : 704-769-2260
Josh Bogen: 704-769-2261
Mike Casagrande: 704-769-2263
Karen Harmon: 704-769-2262
Jon Flower – 704-769-2258
Patrick Lowder: 704-769-2265
Chris Nelson: 704-769-2256
Brad Rosa: 704-413-3267


Ocean Tides – Wild & Exotic

Chef – Get Your Head In The “Game”   

SeafoodS.com isn’t just your aquatic protein advocate. We have sea legs and a land lubber’s reach. September preludes Autumn, and we have your transitional game meats! Hot enough for Summer, but cool enough for your clientele. Bring sustainable pastured and wild game to your board for a distinct change to your End-of-Summer menu. Get your September “Game” going…

WILD & EXOTIC

Feral Texas Boar  (Sus scrofa)

The Wild Boar of Texas are not the pink, curly-tailed pig of the domestic barnyard. They are the feral descendants of pigs brought from Europe. Firstly pigs were imported as food for exploration and colonization, and more recently for game hunting. The Wild Boar of Texas survive in a natural environment and are harvested for their delicious meat. SeafoodS.com has a direct line to the wild. These Wild Boar provide a deeply authentic flavor of hunted game. The Wild Boar survive on a foraged diet of acorns, hickory nuts, pecan, and seeds. The Summer fattening is at its peak with a long season of fruits, grasses, mushrooms, and eggs. Their varied diet offers a very intense “pork” for any menu. Hunting is open, but your hunt for sensational swine is over.

Ostrich  (Struthio camelus )

Looking for a great beef alternative? Don’t hide your head in the sand when it comes to Ostrich. Ostrich is a phenomenal “Red Meat”. It offers a lean alternative to beef and has a close resemblance in appearance and flavor. Ostrich does, however, have a depth of flavor that surpasses those resemblances. Ostrich has become a very popular protein in the United States and is welcomed to those cutting down on richer meats. It shares a lean quality found in other birds, but blows them away in heartiness. Ostrich holds a multitude of applications. From rare grilled filet to smoked sirloin, the Ostrich is a bird that is more than just the word. SeafoodS.com offer pastured Ostrich that generally feed on the insects, grasses and seeds of their environment. The diet is supplemented with a high quality all natural feed that is packed with protein from natural grains. They are processed in strict accordance to USDA food safety and are readily available year-round. Put a big bird on the board and your guests will be impressed.

Kangaroo  (Macropus giganteus)

Though there are many species of Kangaroo, the most predominant in food production is the Eastern Grey Kangaroo. These are large Kangaroo with lean yet tender meat. Kangaroo meat is a fine textured soft meat with tender muscle fibers, virtually no fat and little connective tissue. Kangaroo meat is extremely healthy. Fat levels of kangaroo meat are typically 1-2%. This means the meat must be cooked rare and with care to avoid over cooking. It is clinically proven that the Kangaroo is a spectacular protein. Kangaroo meat is a staple on the menus of the US Olympics training center.  It is a well-flavored meat with the intensity of the flavor ranging from subtle in young animals to distinctive in older animals. Kangaroo dishes respond well with aromatic spices and abundantly seasoned vegetables.  Jump into Fall with an exotic on the menu.

Got Game?

Call SeafoodS.com for Availability and Pricing.

Josh Adams : 704-769-2260
Josh Bogen: 704-769-2261
Mike Casagrande: 704-769-2263
Karen Harmon: 704-769-2262
Jon Flower – 704-769-2258
Patrick Lowder: 704-769-2265
Chris Nelson: 704-769-2256
Brad Rosa: 704-413-3267


Ocean Tides – The Feathered

Chef – Get Your Head In The “Game”   

 Our Feathered Friends

THE FEATHERED

SeafoodS.com isn’t just your aquatic protein advocate. We have sea legs and a land lubber’s reach. September preludes Autumn, and we have your transitional game meats! Hot enough for Summer, but cool enough for your clientele. Bring sustainable pastured and wild game to your board for a distinct change to your End-of-Summer menu. Get your September “Game” going…

Domestic Squab 

(Columbidae)

Squab have been domesticated, fattened and eaten since ancient Egypt and Rome. The tenderness of the Squab is only paralleled by its full-bodied flavor. Squab are young domestic Pigeon/Dove that have been bred for size, taste, and tenderness. These are not your typical “City” Pigeon. The breeding/husbandry of these birds have been cross selected and diverted to a premium for nearly 100 years. Grown sustainably in the Carolinas, these birds are an all natural protein with no hormones, antibiotics, or chemical treatment what-so-ever. When obtaining the most succulent Squab, the best feed is used. It consists of an all natural, all vegetarian composition that ensures the highest quality meats from these brilliantly raised Squab. The Squab is minimally processed by hand and vacuum sealed for incredible freshness. These birds have fed Kings, Queens, dignitaries, and American Presidents. This is the pinnacle of Squab in the marketplace, and SeafoodS.com offers a year-round supply of the best available. Choose SeafoodS.com for your Squab to elevate the bird on your menu.

Domestic Pheasant 

(Phasianinae )

As dining evolves to a photo-op for every plate, give your shutter happy guests a great muse. Wisconsin free range Pheasant is just that… a muse for the senses. The White Pheasant boasts a remarkable yield that is sure to bring a wow factor to your cutting board and your guests’ table. Bred for “Big”, these Pheasant are a powerful pastured bird that feed naturally on insects, seed, and grasses. Their diet is supplemented with a protein- rich, natural-grain, and animal by-product free feed that only accentuates the tenderness and succulence of the meat. With a constant supply of fresh spring water, the Pheasant live a chemical free existence. No hormones, antibiotics, or flavor enhancers are used in the raising of these Pheasant. This provides a superb Pheasant with wonderful flavor and ample moisture. Try Free Range Pheasant for your next menu.

Domestic Quail 

(Odontophoridae)

Quail is the petite bird on very successful menus. For those who are passionate about the best, SeafoodS.com provides a Quail program that ultimately solves any procurement challenges. These Quail offer multiple specs, including whole, boneless, semi-boneless, airline breasts, and fresh eggs. The Quail are raised in an all natural, “Never Ever” program that uses no antibiotics, hormones, steroid, or flavor enhancers. The Quail are fed a protein rich grain diet that allows for maximum size and yield. A healthy, veterinarian supervised, and HAACP controlled environment produce the highest quality Quail in distribution. SeafoodS.com facilitates a Priority Overnight delivery to ensure the ultimate freshness. Quail hold high reverence among the most formidable restaurants, clubs, and resorts in the nation. The extremely flavorful, yet petite protein lends style and refinement to “tight” sets and center-of-the-plate presentations.

Contact SeafoodS.com for the ultimate Game Menu

Josh Adams : 704-769-2260
Josh Bogen: 704-769-2261
Mike Casagrande: 704-769-2263
Karen Harmon: 704-769-2262
Jon Flower – 704-769-2258
Patrick Lowder: 704-769-2265
Chris Nelson: 704-769-2256
Brad Rosa: 704-413-3267


Ocean Tides – Partner Spotlight

Celebrating Great Fishermen

We are ecstatic to welcome Cordova, AK Salmon Fisherman Andrew Eckley (above) to SeafoodS.com’s excellent team of providers.

Alongside Capt. Andrew, his sister Tracy and brother-in-law Justin fish daily aboard F/V Black Bird for some of the best Salmon in the waters of Alaska.

Their dear friend Mark also assists in this family fishery aboard F/V Silver Moon. A tighter group of fishermen is hard to find in the competitive industry of Salmon fishing.

Capt. Andrew’s sister is one of only four females who are fishing the sometimes brutal waters of the Cordova region. Tracey grips her son Sam as she knows that he is the future, and generational fishing is extremely important to the great folks of Alaska.

Cordova Direct Coho Salmon

About this Family Fishery
Captain Andrew and his family have been fishing the waters for a great while, and their bread was buttered on the side of cannery fish. The operation of their family relied heavily on the Tinder Vessels that accepted their catch to move to the canneries of Alaska to then be processed and distributed throughout the world. Though it was fortuitous at the time they knew that the True Day Boat “Top-of-Catch” fish were much too  beautiful  to become an emaciated, canned, and shelved grocery store item. The logistics of moving Day Boat Salmon to the lower 48 is also a competitive and daunting  industry that sometimes moves to the beat of their own drum. It may even overlook the smaller vessels who’s catch warrant better representation. That’s where another small team of passionate people come into the picture. SeafoodS.com was able to provide a logistical solution with Capt. Andrew. We were able to solve the challenges of bringing Eckley’s absolutely stellar Salmon to a fresh Day Boat market. It was a mission to finally represent the quality of his catch and offer the respect that these Salmon deserve. Capt. Andrew and his family are vertebrae in the backbone of Alaska’s Cordova region. They are the players in the game of sustainable Alaskan seafood. They are the bedrock of family business, and they are here to provide you with the Salmon that they love. We are here to simply get the Salmon from their hold to your prep table. If you like to trace your catch to the fishermen, look again to Capt. Andrew and family. From their family, to our family, to your family, Chef…
About the Fish
Coho
(Oncorhynchus kisutch)
Up now are the brilliant Coho, the Silver Salmon of Alaska. The mildly flavored Coho is a brightly colored flesh that has a leaner texture of the King Salmon. While market weights range between 6 to 8 lbs, the fish of the Cordova Direct program with Capt. Andrew consistently offers fish above 10 lbs. Larger Cohos tend to be a wider fillet and are readily apt to accept any cooking methods warranted by the chef. The slightly lowered fat content of Coho lends itself to a silky mouth feel that doesn’t over encapsulate other ingredients. It is a perfect species for house-smoked applications and house-cured representation. It finds a home on the grill, in the broiler, simply sauteed, or even sous vide. It’s vibrant coloration pops in crudo, tartare, sushi, and sashimi. Coho has a reputation as one of the best flavors in the Salmon kingdom and we excitedly offer it direct from the source. Look for availability midweek.
About the Passion
Like the culinary profession, farming and fishing is seeing the up-and-coming youth taking the reigns of a centuries old industries. I know your social media feed is loaded with pics of your favorite farmers’ fare. The generational shift has always been and will always be, but it seems more rapid in certain arenas. These transitions all have a common goal; to be recognized for the talent, effort, passion, and dedication  as quickly as possible. This is where Capt. Andrew and his family strive as well. We want the success of a hard job to be prolific and hasty for this young crew, and we wish the same for any Chef and Restaurateur. It’s no light task of running a business, and any assistance that we can provide each other raises all ships.

 

Simply Call The Team At SeafoodS.com to learn more about the Cordova Direct Coho.
Josh Adams : 704-769-2260
Josh Bogen: 704-769-2261
Mike Casagrande: 704-769-2263
Karen Harmon: 704-769-2262
Jon Flower – 704-769-2258
Patrick Lowder: 704-769-2265
Chris Nelson: 704-769-2256
Brad Rosa: 704-413-3267


Ocean Tides – Hooves

Chef – Get Your Head In The “Game”   

 American Bison and Their Prairie Home Companions

SeafoodS.com isn’t just your aquatic protein advocate. We have sea legs and a land lubber’s reach. September preludes Autumn, and we have your transitional game meats! Hot enough for Summer, but cool enough for your clientele. Bring sustainable pastured and wild game to your board for a distinct change to your End-of-Summer menu. Get your September grazing…

HOOVED

American Bison 

(Bison bison)

A species so nice…Scientist named it twice. It belongs to pioneer survival. A native species that gave America legs…. literally. Also its hide, fur, meat, organs, and trade value were the predominant currency and sustenance of both Native and Pioneer folk. Even the methane potent dung could warm the frigid and then cook itself. Talk about low overhead…  SeafoodS.com procures the history. Groups of Western Bison Ranchers commit to produce this noble protein to anyone who dares prepares this meat with the compassion that only comes from culinary professionals.

Deer “Venison” – Red Deer 

(Cervus elaphus )

Although not native, this is a “BIG” deer. The introduction of pastured Red Deer has revolutionize a part of the Venison demand. Presenting “slabs” of meat for a skilled hunter’s dinner table and readied and plentiful cuts for the chef who “hunts” for quality. Venison of this prestige has the distinguished “wild” flavor of game and the refinement of a pampered protein.

Elk – Wapiti 

(Cervus canadensis)

The Elk is one of the largest land mammals in North America. They’re not only large in mass, but “large” in flavor. American Elk have a varied diet that presents a lean and “earthy” meat. Including grasses, plants, and even tree bark, the collage of nutrients that sustain this hefty beast produce a flavorful and deep red protein that plays well with the upcoming fall vegetable selection. The Elk’s appeal to Autumn Menus is as natural as the leaves turning. SeafoodS.com offers Elk that enables consistency in supply while preserving its natural characteristics.

Contact SeafoodS.com for a phenomenal Game program.

Josh Adams : 704-769-2260
Josh Bogen: 704-769-2261
Mike Casagrande: 704-769-2263
Karen Harmon: 704-769-2262
Jon Flower – 704-769-2258
Patrick Lowder: 704-769-2265
Chris Nelson: 704-769-2256
Brad Rosa – 704-413-3267


Ocean Tides – Spiny Lobster

Chef – Florida Spiny Lobster Season is Here.

Saturday kicked off the 2016 Florida Spiny Lobster Season. The Season will run for eight months with bountiful projections. SeafoodS.com is positioned to acquire Lobsters from various Florida coastal locations to secure the best available for our customers. With Priority Overnight shipping, we guarantee a direct source and incomparable quality. See why Spiny Lobster is so often celebrated in restaurants across coastal southern states.

Spiny Lobster

(Panulirus argus)

Commonly referred to as the Florida spiny lobster, the Caribbean spiny lobster inhabits tropical and subtropical waters of the Atlantic Ocean, Caribbean Sea, and Gulf of Mexico. Spiny lobsters get their name from the forward-pointing spines that cover their bodies to help protect them from predators. They vary in color from almost white to dark red-orange. The spiny lobster is a highly sought delicacy and brings recreational “hunters” from all over the country and beyond to seek this intriguing species. The tail of the spiny lobster offers succulence and sweetness while maintaining a clean flavor and unmistakable texture. It adapts to a multitude of cooking methods and recipes. From steam, court-bullion, and butter poaching to the open flames of the grill, the spiny lobster meets each technique with the same remarkable end… DELICIOUSNESS.

Lobster Dish2

Spiny lobster is a highly marketable and renowned seafood item. The possible challenges of “introducing” a seafood item or ingredient to your guests are not present with this acclaimed favorite. Offering a historic coastal specialty in many national markets is what makes SeafoodS.com so pleased with our, direct from Florida, spiny lobster program. Contact us for your specialized spiny lobster menu option, and allow us to assist in “building” a perfect Florida box.

Contact SeafoodS.com for your New England Shellfish Options

Josh Adams : 704-769-2260
Josh Bogen: 704-769-2261
Mike Casagrande: 704-769-2263
Karen Harmon: 704-769-2262
Jon Flower – 704-769-2258
Patrick Lowder: 704-769-2265
Chris Nelson: 704-769-2256
Brad Rosa – 704-413-3267