Ocean Tides Seasonal Menu Planning Guide ~ June Edition

florida-beach let’s you inspire the kitchen and treat your guests to the extraordinary! Each month will supplement your monthly menu planning by featuring a seasonal direct program from a specific region of the globe. Now that summer is in full swing, June is the ideal month to feature species from Florida, the South Atlantic, and the Gulf of Mexico. Our direct programs will bring the outstanding culinary experience of the Florida Coast directly to your restaurant, menu, team, and guests. Get fired up because this week we will feature Florida Game Fish! Contact your sales rep today to build your ideal box.

Chapter 2: Game Fish

Yellowfin Tuna (Thunnus albacares)

Tuna Yellowfin

THE FISHERY – is now providing Global Tuna through one singular grading facility. Florida Direct Tuna allows to actively source Tuna in high production areas of the Gulf and South America while other Fisheries are dormant. The benefit of the Florida Direct Program is the attention in Grading. Historically Tuna Grading has had blurred guidelines; Florida Direct brings impeccable quality into laser focus. In keeping with’s dedication to quality, Florida Direct Tuna stands tall in our line-up of remarkable seafood, meat, and specialty products.

THE FISH – The yellowfin tuna is among the larger tuna species, reaching weights of over 400 pounds. The Yellowfin is a revered ocean predators, feeding on lean fish. This lends a rich but clean flavor that works wonderfully in raw and rare applications.

Dolphin Fish “Mahimahi” (Coryphaena hippurus)

Mahi Swimming

THE FISHERY – Direct Florida Distribution allows to supply the country and Caribbean with the freshest Southern Atlantic Species. Overnight opportunities can bring South Beach to your Guests.

THE FISH – One of the Most Recognized species in food-fish. The Mahi has a long history of gracing many menus all over the world. This is one of the most versatile culinary components in the kitchen. Mahi has an innate ability to hold moisture in high heat cooking methods, stand up to bold flavors, and yield to subtle techniques. Blacken with “Big” Sets or Sous Vide with Simple Light Aromatics, this fish is a “One size fits all” species.

Broil, Poach, Sear, Grill, Smoke, BBQ, Blacken, Char, Ceviche…etc

Broadbill Swordfish (Xiphias gladius)

Swordfish Underwater

THE FISHERY – Ask any fish monger about procuring Gulf species and he’ll mention St. Petersburg, Florida (“St. Pete” for short). Vast varieties of finfish ranging from tuna and swordfish to groupers and snappers are distributed through this historically-rich region of the Florida coastline. Expect to also see a robust selection of Keys-caught species like yellowtail snapper, Caribbean Red Snapper and Hogfish to come through St. Pete. It’s regionally situated in a perfect location for national distribution and with our Q&A in place, it’s always top quality.

THE FISH – From receiving, it lends itself to a great butchering aspect. From whole fish, to wagon wheels, to steak ready loins, this cylindrical body has a great yield. Cutting waste, cutting butcher time, cutting cost. With the firm texture of the flesh, and abundant flavor, Broadbill Swordfish is phenomenal for grilling, light smoking, and broiling. It also caramelizes nicely in a searing application. It holds up fearlessly against powerful “sets” and spices.

Build A Box:

Available to include in your Shipment!
Contact to Build your optimal Box.
Chris Nelson
Clint Dowell
Josh Adams
Josh Bogen
Karen Harmon
Mike Casagrande
Patrick Lowder

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