TEAM SEAFOODS.COM BLOG


Celebrate The Holidays With Maine Sea Scallops

Get your Sea Scallop recipes in “Holiday mode”. December 1st opens the Maine Scallop Season and SeafoodS.com unites again with some of the freshest Day Boat Scallops Maine has to offer. This small Day Boat fleet of divers and dredgers are rigged and ready. The Scallops’ commercial harvest bolsters 6 day work weeks. The weeks consist of half diving beginning December 1st and ending April 15th, and half dredging beginning December 5th and ending March 29th. Each shipment of Day Boat Sea Scallops state F/V or Divers’ names to ensure you and your guests the trace-ability of these immaculate Scallops. Reach out to SeafoodS.com to get your Holiday menus secured.


Nellie Celebrates Great Chefs

What do you say when your Chef invites you to not only discuss product for a James Beard Dinner, but also attend the affair? Well, “Hell yes!”. CELEBRATING great food is what SeafoodS.com is all about and  customer champion extraordinaire Chris Nelson jumped in with both feet!  Can you say “Cannon ball!”?.

SeafoodS.com takes great pride in being the trusted resource for our customers.  We always strive to be the best partner when our Chefs are looking for proteins, foraged items, and culinary oddities from across the globe. Recently, Chris was honored with the invitation to dine at Cerulean in Indianapolis as guests of Executive Chef Kevin Ashworth of 610 Magnolia. The guests were a who’s who in the culinary world. They were treated to a coursed tasting to celebrate the late James Beard with this Friends of James Beard Benefit dinner. The culinary experience included the talents of Event Hosts Chefs Alan Sternberg (Cerulean) and Pete Schmutte (Cerulean), along with Kevin Ashworth (610 Magnolia), and Ryan Santos (Please).

Chef Ashworth and Chef Lee have been devotees of our Lone Mountain Ranch Wagyu Tongue, and Santa Barbara Uni. During the menu planning, research, and development, Chef Ashworth challenged the food community to put its best food foot forward. Built on trust, mutual respect and a long-term partnership, Nellie embraced the conversation and was honored with the invitation to dine with the James Beard guests.  Everyone was treated to  a transcendental bombardment of small plates portraying impeccable culinary mastery.

Part of award-winning Chef Edward Lee’s empire, 610 Magnolia embraces a “modern approach to a Southern table”. Through a robust exchange of historic, progressive, diverse and complex ideas, Chef Ashworth CELEBRATES Southern ideology  while pushing the culinary boundaries. With acclaim from some of the nation’s leading food-centric, lifestyle, and trend-setting publications, it was a matter of time until he unrolled his knives in the kitchen of legacies, A James Beard Dinner.

SeafoodS.com is privileged to be a part of the processes involved in making 610 Magnolia a spectacular dining experience and humbled by the opportunity to serve Chef Ashworth and his team. It was a great honor to be invited to savor the experience firsthand, and to revel in the talents of these incredible chefs. Thank you!


Ocean Tides – Global Wagyu Beef

Chef – Time To Get Down On The Farm   

American, Australian, and Japanese Wagyu

In October SeafoodS.com takes you to the green pastures of farmed availability. The many partnerships in our “Farm” network allow SeafoodS.com to bring to you the unique and desirable proteins that make menu writing a more flavorful endeavor. Finish your October with incredible Wagyu.

100% Pure Bloodline American Wagyu 

(Bos Taurus)

“The Lone Mountain Ranch has been in our family for over 50 years.”
Acquired in 1965 by Marion and Glen Lloyd, the Ranch served as the stomping grounds for the extended family while they raised various breeds of commercial cattle. Mary Lloyd Estrin and her husband Robert (Bob) Estrin took the reins of the Ranch in the mid-90s, spending cherished time on the land while cultivating a new legacy for the Ranch. After experiencing Wagyu beef at a Santa Monica restaurant in 2004, Bob knew the future of the family Ranch lay on his plate. In 2005, Bob purchased his first two 100% Fullblood Wagyu Bulls, transitioning the entire herd from conventional cattle to 100% Fullblood Wagyu by 2008.
In 2010 the restaurant and consumer arm of the business was launched, bringing our 100% Fullblood Wagyu beef directly to the kitchens of professional and hobby gourmet chefs alike. Since then we have been growing both our herd and consumer offerings, launching our award-winning 100% Fullblood Sausages and Beef Jerky online and in gourmet retailers in 2014.

“Our Land”

Located in Golden, New Mexico, between Santa Fe and Albuquerque on the historic Turquoise Trail, the Lone Mountain Ranch is a treasured and enchanting swath of land. Nestled between the San Pedro and Oritz Mountain ranges, this 27,000-acre plot is a vibrant ecosystem anchored by the lone mountain that guards the valley. We value this very special place as a piece of our heritage and take great care in nurturing it.

Kobe Style American Wagyu 

(Bos Taurus)

HIGHER THAN PRIME

Snake River Farms American Kobe (Wagyu) beef is celebrated by chefs and beef connoisseurs throughout the world and featured in a number of Michelin starred restaurants. USDA Prime, the highest USDA grade for beef does not adequately represent the quality of our distinctive and delicious beef. Only 3% of all beef in the US receives the designation of Prime, yet Snake River Farms far exceeds the standard.  For this reason, we utilize the Japanese marbling scale which accurately measures the marbling in Snake River Farms beef.
EXTRAORDINARY CARE
Snake River Farms carefully manages how our Wagyu/Angus cattle are raised from start to finish. The extraordinary care given to these special breeds makes Snake River Farms American Wagyu Beef one of the finest meats available.
Snake River Farms Wagyu/Angus cross cattle are raised along the high plain of the Snake River in Eastern Idaho. Our proprietary herd is one of the most highly regarded groups of American Wagyu cattle in the world. We have adopted many aspects of the heritage-steeped Japanese feeding method which takes up to four times longer than traditional U.S. cattle production methods. The result is stunningly beautiful beef that’s extremely tender, intensely flavorful, and a one of a kind dining experience.
EXCEPTIONAL BREEDING
Wagyu cattle, an ancient breed that was refined in the Kobe region of Japan, serve as the foundation for the Snake River Farms American Wagyu beef program. In the 1980’s family owned and operated Snake River Farms brought over a small herd of purebred Wagyu cattle to the United States, and have been perfecting their herd ever since.
SRF works with other western family ranchers who utilize our Wagyu Bulls (male cattle) on their beef cows (females) to raise the 50% Wagyu calves that make their way into the Snake River Farms American Wagyu Beef program. These cattle contain the characteristics that allow our beef to have the best of both worlds; exceptional marbling (intermuscular fat) that the Wagyu are famous for, and the desired and strong “beefy” flavor coming from your more traditional cattle breeds.
Once the cattle have been raised on the ranch, they are moved to eastern Idaho, along the Snake River where they are finished. We have adopted the same philosophy of the heritage steeped Japanese feeding methods, and though we do not massage them daily of feed them beer, the cattle do receive a balanced diet of Northwest ingredients that include Idaho potatoes, soft white wheat, corn and hay. The slow paced way that we finish cattle, four times longer than most cattle in the US, allows our American Wagyu to substantially increase their amount of marbling, or deposits of intramuscular fat. Though these cattle are genetically predisposed to greater marbling they actually have a lower percentage of saturated fat than any other breed.
When it comes to grading, American Wagyu out performs regular beef every single time. Prime, which is the highest USDA quality grade does not adequately represent Snake River Farms Beef, so we have developed a grading system that is a combination of the Japanese and U.S. grading systems. Our grading scale begins as USDA Prime which is equal to a Japanese “Beef Marbling Scale” or BMS 5 and goes up from there.

Kuroge Line American Wagyu 

(Bos Taurus )

All Mishima Reserve beef comes from cattle that descend from Kuroge Wagyu (Black Wagyu) bulls, the Japanese breed that elevates beef to a luxury. Wagyu has the unique, genetic ability to store fat within the muscle, which is the basis to the meat’s extraordinary flavor and tenderness.
In fact, Mishima Reserve’s premium beef is so well marbled, that the supreme quality of this beef eclipses USDA Prime beef.
Born and bred in America, Mishima Reserve cattle begin their life out at pasture. While US Beef cattle are typically fed for a period of 90 to 120 days, getting them to market as quickly as possible, our cattle live a different life.
After starting on grass, they are finished on grains, fed over an extended period of 350 to 500 days. Mishima Reserve cattle are raised slowly, with easy access to clean air, water, and premium feed, because not only is this better for the cattle, but it also allows time for the meat to richly marble.
We provide the ideal environment and high-quality feeds-like barley, rolled corn, corn silage, alfalfa, and wheat straw-and let nature do the rest.
  • No animal by-products, including rendered animal fats or animal proteins
  • No added hormones or growth promoters of any kinds
WAGYU AS A PART OF YOUR DIET
Indigenous to Japan, the Wagyu breed is best known for its ability to produce tender, beautifully marbled beef. Interestingly, the Wagyu breed was not intended to become the best meat-quality breed in the world. That happened quite by accident.
An ancient breed, Wagyu cattle were selectively bred for centuries to strictly to be work animals, able to work long days and live long, productive work lives.
Remarkably, this cultivation led to key adaptations in the beef quality and nutrition.
One is the unique ability of Wagyu cattle to store energy in a quickly accessible form, as fat within the muscle tissue. This is the reason behind Wagyu beef’s exceptional marbling.
The other adaptation is that much of that energy is in the form of mono-unsaturated fats, which has a lower melting point, enabling their joints and muscles to be flexible and loose throughout the long days. In fact, the Wagyu of today contains half the level of saturated fat and twice the level of mono-unsaturated fat, compared to other breeds, as well as higher levels of Omega 3 and Omega 6 fatty acids.
Despite being bred for centuries in this way, it wasn’t until the last 70 years that Wagyu cattle was considered as ‘beef’ animals. It was then that the amazing characteristics were fully realized and today, Wagyu is behind the most luxurious beef brands in the world.
THE FACTS
  • Full-blood Black Wagyu bloodlines
  • Long-fed for over 350 to 500 days
  • No added hormones
  • Fed no animal by-products
  • Higher in omega-3 and omega-6 fatty acids
    than other breeds
  • Lower in saturated fat than other breeds
  • Highly marbled beef for great flavor and tenderness
  • Born and raised in the US

Tajima Line Australian Wagyu 

(Bos Taurus)

With a commitment to quality spanning more than 55 years, the Kerwee Group have embraced innovation to deliver Australia’s finest beef to the world’s most discerning markets. Today that commitment goes from strength to strength as Kerwee embraces new market opportunities and an ever increasing demand for high quality beef.The company has also recently completed a state of the art Temple Grandin designed cattle handling facility to promote clean, low stress handling practices where the animal’s health and well being are monitored and managed around the clock. Kerwee’s emphasis on nutrition is a key contributor to it’s quality product and has seen the company invest heavily in grain handling and boiler facilities. Designed to improve the nutritional value of feed these facilities provide steamed flake barley and wheat fresh to the bunk each day. Together with silage, molasses, brewer’s grain and minerals Kerwee’s animals are HGP (Hormone Growth Promotant) free and fed on a nutritious, GMO (Genetically Modified Organism) free feed for over 200 and 400 days before preparation and packing to the highest AQIS approved export standards.
The Tajiri or Tajima line is formed in the Kansai region, especially in the prefecture of Hyogo. The coat of this bloodline is black. Originally the animals were used as draft animals. This circumstance led to a greater development of the forequarters compared to the hindquarters.  Tajima cattle are generally small framed and have lower growth rates, but the meat quality, in regards to marbling grade and tenderness, is excellent. The Tajima line is considered the most efficient line for producing high-quality meat. Our main focus is on genetic material from this line.

Pure Bred Kuroge Line Japanese Wagyu 

(Bos Taurus)

Wagyu is one of the most famous worldly known beef. Kuroge Wagyu is a breed of Japanese Black hair. They are raised in Japan. Each newborn calf stays with its natural mother for about 10 months. The calf is then sold to farmers who feed and fattened it with hay, rice straw, other roughage, barley and corn for the next 24 months. Extensive care and much labor spent to raise the cattle resulting in beef whose snow white fat thoroughly marbles the muscle the muscle meat. Only virgin heifers and steers are qualified to become Wagyu. Wagyu is raised all over Japan but Kagoshima and Miyazaki prefectures could be the most productive areas compared to other prefectures. They are raised by human beings and treated like their children. Each cow is assigned their own house (cowhouse). They are normally raised near the ocean or mountains which has cleaner air and water.
The Japanese invented this level of quality through generations of breeding history and refinement of their feeding techniques. A5 is the highest grade. The meat at this rank has the highest marbling of fat in its muscle meat, the fat is snow white color (lower ranking beef fat has a yellowish tinge), the muscle meat is bright red-orange and it has smooth melting texture.
The Japanese Grade is assigned after careful evaluation and scoring of five distinct carcass attributes. Only carcasses found to have the ideal score in each category are assigned the highest possible grade of A5. The five factors on which the carcass is scored are:

・Purity of Bloodlines
・Marbling
・Firmness and Texture of the Meat
・Color and Brightness of the Lean
・Quality, Luster and Color of the Fat

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 – 2016 Nanny Bays

Chef – Nantucket Bay Scallop Season Opens  November 1st

Humble Beginnings

Bay scallops were not always considered a delicacy. In fact, in the early 1800s, they were used as bait for cod-fishing. It wasn’t until later in the 19th century that they became popular, and islanders quickly realized Nantucket was surrounded by a valuable commodity, literally waiting each season to be scooped off the bottom, shipped to the mainland and sold at a premium.

Commercial Scalloping

 

Many of the Island’s long-time commercial scallopers follow a family tradition passed down from generation to generation. Scallopers’ lives are by no means easy. They rise before dawn to be on the water by 6:30 a.m. between November and March (unless the temperature drops below 28 degrees or the wind is howling). They set out in small, open-decked boats, frequently alone, or with just a partner to help them haul their dredges. Locating scallops requires an intimate knowledge of the complex, ever-changing contours of the harbor floor, though most have never seen it. There’s also the risk of snagging another scalloper’s dredge, a costly and time-consuming setback. Commercial scallopers haul their catch from the bottom with dredges dragged behind their boats. “It’s very complex. There is so much to it with the natural changes in each season. November fishing is very different from March fishing,” said Marina Finch, who got her start with long-time scalloper Neil Cocker. In a banner year they are often back at the dock and enjoying a cup of coffee by 9 a.m., secure in the knowledge that they’ve just brought in several hundred dollars worth of succulent shellfish. Once the scallop boat is back at the dock, the scallops, still in their shells, are brought ashore and taken to a shucking shanty, where they wait to be opened. With three quick flicks of a knife blade, veteran shuckers open the shells and separate the meat. It’s a repetitive job, but the best shuckers can go through thousands of shellfish a day. And the industry couldn’t survive without them.

YOUR Fishermen

 

Captain Jeff Henderson of the F/V Miss Alice has been fishing the Nantucket Harbor and surrounding scallop grounds for decades. Over the years he has developed an almost uncanny knack to always locate these succulent bivalves regardless of the conditions. Jeff works with 15 other boats and skippers during the course of the Season to provide SeafoodS.com with “Nannys” direct from his “Scallop Shanty” to your guests plates within 24 hours from live shuck.

The Scallops

(Argopectin irradians)

Nantucket bay scallops are harvested by fishermen in small boats from the shores and bays of Nantucket Island using hand dredges. Scallops are landed live, taken ashore and immediately shucked, often by the fishermen themselves in dockside shucking shanties. Fishing for bays can be restrictive: besides heavy winds and ice that can keep the boats tied, fishermen are actually forbidden from harvest if the air temperature is lower than 28°F before 10 AM. Because the water is warmer than the air, scallops will die immediately once dredged, killing both undersized juveniles who would be cast back along with the marketable catch. And although the season is opened until March, it is not uncommon for fishermen to stop fishing altogether once the harbor freezes up entirely, sometimes as early as the first week of January. Nantucket Bay scallops are smaller than sea scallops, and are about the tip of the thumb once shucked (60-80 per lb or 60-80 count). The meat itself is the abductor muscle of the scallop, and has a sweet, mild taste that is unequalled anywhere. Nantucket Bays are especially sought after because of their ability to be served raw when fresh, and at their ability to caramelize beautifully when put to heat. Super fresh Nantucket bay scallops can and SHOULD be enjoyed raw. Some sushi connoisseurs swear that the scallop is the greatest raw bar selection. Otherwise, bay scallops are preferred in ceviche dishes or are baked with herbs, wrapped in bacon, skewered and grilled, or battered and deep-fried or lightly pan-seared until the edges are a crispy brown. Simply one of the best treats that the ocean can offer.

Nantucket Bay Scallop Season Opens November 1st

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 – Funky Fowl

Chef – Time To Get Down On The Farm   

 Silkies – Ducks – Geese 

In October SeafoodS.com takes you to the green pastures of farmed availability. The many partnerships in our “Farm” network allow SeafoodS.com to bring to you the unique and desirable proteins that make menu writing a more flavorful endeavor. Get your October Autumn menu plan rolling.

Silkie “Black” Chicken 

(Gallus gallus domesticus)

Silkies owe their unusual black color to fibromelanosis, a rare genetic mutation of hyper-pigmentation believed to have first arisen in China. Their Mandarin name,   wu gu ji , means “dark-boned chicken;” the name Silkie comes from their fluffy plumage which, lacking barbicels, looks and feels like fur. Silkies have five toes, one more than other chicken breeds.
According to the Chinese, the fascinating Silkie chicken, with its black skin, bones, and nearly black flesh, acts as an aphrodisiac. In the West, however, these beautifully colored chickens are popping up more in the butcher shop and are perhaps one of nature’s most captivating examples of this genetic anomaly.
Hyper-pigmentation  is a harmless condition that causes skin to become darker in color than the normal surrounding skin and is caused by an excess of melanin. In humans, hyper pigmentation commonly manifests in darker patches, but for the Silkie chicken, the hyper-pigmentation further evolved into something called fibromelanosis. This causes nearly everything, aside from their plumes, to be black.
Native to South China (Marco Polo is said to have seen them in his travels) and surrounding areas, the West came of know of these fine chickens in the late 1500’s, when publishers began to print of history and medicinal values of the various foods and herbs of the Dynasties. Chinese folklore includes celestial attention to the Silkie when the white birds gained immortality by consuming Lu Dongbing’s pills from his pond in 798 A.D. on the Wushan Mountain of Taihe, and were transformed into white phoenix. Tradition remains strong, and the use of the Silkie is very common today throughout the world.

Pekin Duck 

(Anas platyrhynchos domestica )

Duck farming has changed radically from the days of herding ducks in fields. From animal husbandry techniques, to modern hatcheries and feed processes, duck farming has become an exacting science. Providing all natural ducks, bred specifically for the finest flavor, weight and skin available has been the passion of a handful of Pennsylvania farms for over three decades. Coupled with air chilling techniques that significantly reduces food safety hazards, Duck production has reached its highest form. Air chilling has become a favored method of bringing the temperature down after dressing. This process is also more effective in tenderizing the meat. Since the ducks do not depend on ice water for chilling, the duck’s natural juices are not diluted in, or replaced by the water in a conventional water chiller.
SeafoodS.com offers these Ducks year-round and guarantees that the quality stands against other nationally distributed birds. Our producers are committed to supplying Duck that not only warrants culinary celebration, but also adheres to farming practices that celebrate environmental stewardship.

Pastured Geese 

(Anser anser)

For unexplained reasons, Europeans, particularly north Europeans, have always been fond of goose, whereas in North America the popularity of this fowl is more or less concentrated on Christmas and New Year’s Eve.
Goose meat is darker (including the breast), fuller bodied, and more intensely flavored than  turkey. It is fatter and has more depth of flavor than  duck. Of all fowl, goose meat offers the most opportunities to match with various wines.
Today’s Geese still have a whiff of gaminess, but just enough to appeal to the connoisseur. There is no need to tenderize chemically or mechanically as feeding and raising techniques have improved. Commodity Turkey has been crossbred to the extent that its meat is more or less mushy; the birds are fed with inferior manufactured feed. Geese have been spared this fate, because unlike turkeys, crossbreeding geese is much more difficult. The natural cycle of raising geese is still in tact: hatching, between April and July, forage feeding paired with high quality supplemental grain, and slaughter in September produces one of the highest quality Goose on the market.
These are true “Free Range birds. They are grown entirely outdoors. Raising Geese in the most natural way, our producer supplies SeafoodS.com with one of the most sustainable birds on the market. We have partnered with  the largest USDA Certified Organic farm in the Southeast. The animals are processed in USDA Inspected abattoirs that was built there on their farm, and they are zero-waste facilities. All animal remains are processed in their on-site aerobic/anaerobic “digester” and used as organic fertilizers for their pastures. They have a small-scale Certified Organic farm on the property that grows more than 40 varieties of heritage vegetables, fruits and nuts. Twenty percent of their plant’s energy needs comes from solar panels. Our producer received the Governor’s Award for Environmental Stewardship in 2011, The University of Georgia’s Award of Excellence in 2008, named the Most Respected Business Leader in Georgia and received the Growing Green Award in 2014.

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 – Goat, Lamb & Veal

Chef – Time To Get Down On The Farm  

Domesticated Goat 

(Capra aegagrus hircus)

Goatmeat is lean and has nutritious qualities consistent with what health experts regard as a healthy meat alternative, particularly due to its low fat and cholesterol content. Due to its molecular structure, goatmeat is easier to digest and is lower in calories. Australian Goatmeat has a firm texture, with flavor profiles from mild to strong depending on the age of the animal.
Goatmeat has been part of the diet of people in most parts of the world for thousands of years. Recent research indicates that the goat was the first animal domesticated by humans. It is still the most widely eaten meat in the world.
Goatmeat is traditionally eaten by Middle Eastern, Caribbean, Cuban, Haitian, Hispanic, Indian, Asian and African consumers. This is due to its wide availability in these regions and because goatmeat is one of the only meats in the world that has minimal religious taboos.
The demand for goatmeat in the U.S. and Canada is increasing as traditional goatmeat consumers migrate, non-traditional consumers become more adventurous in their eating habits and goatmeat becomes more available. We have seen a 30% increase per year in goatmeat consumption since 1990. Many retail and foodservice establishments recognize that offering Goatmeat options is a sure way to attract trend-setting diners.
Goat meat is often served in specialty dishes centered around festival or holiday events.  It has an excellent flavor, somewhat similar to beef and venison, and has less fat than chicken and most red meats.  Because of its low fat content, it should be cooked slowly and is often marinated or cooked in a sauce making it flavorful and tender. Goat should have light pink to bright red, firm, fine-grained flesh with well-distributed white fat. SeafoodS.com sources pastured Australian goatmeat that is All Natural, Free Range and contains no added hormones or growth promoters.
  •     An alternative red meat to beef with similar nutritional value
  •     80% less fat than lamb or beef
  •     Lower in saturated fat than chicken
  •     High in iron

Pastured Lamb 

(Ovis aries )

CHIAPPETTI AMERICAN LAMB

Our great-tasting, mild-flavored lamb is no accident.  It comes from partnering with the best farmers in the Midwest, who learned their craft from their fathers and grandfathers, just as I did mine.
Born and raised in the Midwest by independent family farmers
Raised without the use of artificial growth hormones
Raised on Chiappetti-approved farms
Every bite of Chiappetti American lamb is mild-flavored and tender, because our lambs are expertly grain-finished on a special blend of cereal grains, such as Midwestern-raised corn and oats.  This extra step produces USDA Choice-graded lamb your guests will love.
Four generations of butchering expertise, passed down from our grandfather, Fiore Chiappetti, mean you will receive only the best in each package of Chiappetti American Lamb.
-Dennis Chiappetti

ELYSIAN FIELDS HOLISTIC LAMB

Keith Martin and Thomas Keller here offer a new perspective on one segment of this industry, raising lamb, a method that puts the animal first and as a result makes what this farmer and this chef believe is the best possible lamb. “I don’t see a difference between the lamb I raise on my farm and the meat you take home,” says Mr. Martin. “It’s all part of the same continuum, it’s all one thing, holistic. In order for the lamb you buy to be the best it can be, it has to be properly cared for while it’s alive. The entire life of the animal is paramount.”
Holistic lamb has a unique profile combining the ideal balance of size and maturity. Harvesting the lamb at the optimal age, while the structure is fine and compact, gives a high degree of tenderness and a “blushy” nature that contrasts beautifully with the white crystalline fat marbled throughout. The red marrowed bone, characteristic of a healthy, active lamb, infuses delicate flavor throughout the meat during cooking.  Elysian Fields cultivates the natural quality of these outstanding animals under their patented “Safe Alternative” protocol, showing them respect, humane treatment and recording our careful stewardship throughout their lives.

Tether Free Veal 

(Bovine taurus)

Le Québécois Veal

Le Québécois farmers follow a strict animal welfare code. Their calves are raised in multi-animal corrals with excellent air circulation, natural sunlight and temperature control. The Le Québécois program is inspired by the European Five Freedoms.

Freedom from Hunger or Thirst

Le Québécois calves eat well! Their diet consists of natural foods that promote growth, strength, and good health. The mixture of corn, other healthy grains, milk, and unlimited fresh water promotes natural digestion and ruminant behavior.

Freedom from Discomfort

Le Québécois calves socialize with adequate space, move freely, and groom themselves in their multi-animal corrals. Le Québécois barns provide constant air circulation while maintaining a comfortable temperature. The barns utilize natural sunlight through large windows, a feature that promotes natural behavior and well being.

Freedom from Pain, Injury & Disease

Le Québécois farmers make stress-minimization their top priority by adhering to a strict production and welfare code. Le Québécois barns and feeding programs are meticulously designed to diminish stress and discomfort for the calves.

Freedom to Express Normal Behavior

The Le Québécois feeding program allows calves to naturally develop their rumen and express their natural cud-chewing instinct. The multi-calf corrals allow for social interaction and freedom of movement.

Freedom from Fear & Distress

The Le Québécois program meets handling and welfare requirements of the Food and Agriculture Organization of the United Nations (FAO) and the World Organization for Animal Health (OIE). Those requirements provide the protocol for humane conduct that promotes the safety, health, and well-being of the calves at every point of the growth cycle.

Chiappetti Veal

Chiappetti humanely raised veal is tender and lean with superb flavor. Our veal calves are 100% tether free and group raised, without the use of growth hormones. Our humane raising methods by Midwest family farmers are endorsed by animal welfare groups as well as the American Veal Association – making our veal, not only delicious, but something you can feel good about. Contrary to popular belief, veal is the third-oldest protein at time of harvest. The only livestock older when market ready is lamb and beef.

Deep colored pink to light red veal is your assurance of good veal calf health and is an indication of humane raising. That is good for the calves and good for you.
  • All calves are born and raised in the upper Midwest, thus reducing fossil fuel consumption and stress caused by unnecessary transportation of calves.
  • Purchasing Holstein bull calves from dairies located close to our farmers supports local dairy farms.
  • Group Raised Veal formula is produced using whey from many local and regional cheese plants, further supporting the diary industry.
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 – 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