TEAM SEAFOODS.COM BLOG


Bonnell’s Fine Dining – “Surf and Turf”

Bonnell's "Surf and Turf"

Bonnell’s “Surf and Turf”

-Center Cut Beef Tenderloin Filet, Black Truffle Risotto, Burgundy Reduction-
-Tasmanian Steelhead Trout, Sauteed Spinach, Lemon Dill Beurre Blanc-

Chef John Bonnell of Bonnell’s Fine Dining in Ft. Worth, TX created this exquisite Valentine’s Day feature using some of the finest ingredients available, sourced exclusively through SeafoodS.com. Be sure to check out Chef Bonnell’s new restaurant, Waters in Ft. Worth, opening soon in March 2013.

Thank you, Chef Bonnell, for allowing SeafoodS.com to be your trusted advisor and share in your success!!

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Devil Tail “Platinum” Red Drum aka “Redfish”

Maya Redfish Fillet

Maya Redfish Fillet

We have always had a passion for delivering the best service in the industry along with the best quality seafood and meats in the marketplace. We pride ourselves on identifying well-managed fisheries and farms to ensure that we live up to our commitment- To provide our customers with the very best products and services as they become available. Over the past few years, one of the most exciting parts of our commitment has been identifying great aqua-culture programs and products. We have seen some incredible advances in farming techniques. When run well, aqua-culture can mean sustainability and freshness at its best.

To that end, SeafoodS.com would like to offer the newest line in premium Aqua Culture. Meet Maya Redfish!

Devil Tail “Platinum” Red Drum aka “Redfish”(click for tableside specs)
Platinum Red Drum are grown 18 miles in the middle of the Bay of Campache off the coast of the Yucatan Peninsula. They set the standard for quality and use extreme care throughout the aquaculture process. They are grown in the purest water, fed the best feed (some even with zero fish meal, an ecological breakthrough in aquaculture), and never subjected to hormones or drugs, chilled in slurry ice for shipping – guaranteeing that these fish truly are of the highest of quality. Don’t believe us?? check this out: Red Drum R+D

Ecological & Sustainable
Maya Fish understands the importance of what is put in the fish and what you put into your body by eating their fish. Not only do they make sure Platinum fish are never treated with hormones or antibiotics, and are grown far away from shore and away from coastal toxins, they also make sure to do their part ecologically. Platinum are fed food with reduced fish meal and some with no fish meal, a real breakthrough in Aqua Culture. MAYA FISH plans to
eliminate fish meal from all the feed in the very near future.

Environmental
Maya Fish strongly believes in caring for our oceans. They constantly check the influence of the farm on the water quality around the farm as well as the sand below the cages. The tests are done under both the auspices of the Mexican government and according to international standards. All tests continuously show that the farm has zero impact on its surroundings. In addition, in order to be even more ecologically sound, the company will be growing sea cucumbers under the cages which ingest sand together with any organics on the sand, both ecologically and environmentally beneficial.


Market Report: Pacific Halibut Quotas Drop Again

Pacific Halibut Fishing

Pacific Halibut Fishing

The 2013 Pacific Halibut season is fast approaching and will run from March 22 through November 7. According to a January 26 report from the Anchorage Daily News, Halibut quotas fell 7.5% to 31 million pounds, which is still much less than the predicted 30% decline that many fishermen feared. Alaska’s allotted catch is 23 million pounds, down 2.5 million pounds from 2012. The International Pacific Halibut Commission expressed concerns about the impact of over fishing and habitat destruction and felt that it was extremely important to balance fishermen’s economics with the future of the halibut population.

The Commission addressed several other regulatory proposals, none of which were approved. Some of these regulations include the manner in which the fish are caught, new regulations of fishing waters, and reducing bycatch mortality rates. Many of the new proposals were not approved due mostly to the difficulties and problems with enforcing the new regulations.

While halibut fleets have seen their catches cut by almost 70% over the past few years the allowable bycatch limit still tops over 5 million pounds in the Gulf of Alaska alone. The commissioners urged stakeholders to take a more active role in pressuring government and management agencies to adopt the best practices in reducing bycatch mortality rates over the next several years.  The halibut managers outlined projects to be undertaken by a new “team” focused on better understanding the effects of bycatch and looking at new options to reduce bycatch and mitigating it’s effects.

Here at SeafoodS.com, we are reading everything we can get our hands on to understand what is in store for the 2013 Halibut Season. We are committed to being your trusted adviser, and you can bet we will have your halibut solution this year!