TEAM SEAFOODS.COM BLOG


Ocean Tides – August Edition

Chef – New England Brings Superior Groundfish
Plan Your August Menu Now!
New Bedford Vessel
SeafoodS.com let’s you inspire the kitchen and treat your guests to the extraordinary! Each month SeafoodS.com will supplement your monthly menu planning by featuring a seasonal direct program from a specific region of the globe. Our direct programs will bring the outstanding culinary experience of each region directly to your restaurant, menu, team, and guests.

We are gearing up for August. An abundance of offerings from New England is here to stir your menu creating process. New England is a vast Seafood opportunity. From the Native Americans, Vikings, and Basques to today’s eight billion dollar Fleet Industry, New England fishing has been a very important part of our nation’s development. Navigating the options of New England seafood is a wealth of questions. SeafoodS.com is positioned to explain and supply the product that fits individual need. Daily Auctions in Boston, New Bedford, Gloucester, and Portland bring a full line of New England catch that drives the Trip Boat markets while Day Boat “Hand Gear” catch offers the fisheries’ premium landings. Contact your sales rep today to build your ideal box.

Chapter 2: Groundfish

Atlantic Cod (Gadus morhua)

Cod Atlantic

Atlantic Cod is the cornerstone of New England fish. While locals may have their favorites, Cod has brought the most national attention. When asking about the flavor and texture of many other species, the diner will often query Cod in similarity. “Is it like Cod?” It holds three of the most common descriptions… light, white, and flaky. The stark white of Atlantic Cod contains one of the lightest textures and cleanest flavors of any Northern species. While we understand the marketability and preparation of Atlantic Cod it is important to understand the varying harvest methods and market distribution.

Cod as a commodity is the result of the behemoth vessels of the Trawl Fleets They harvest enormous weight loads in their nets.This is the typical FAS products available in the grocers’ freezers. SeafoodS.com focuses on a much more impressive fare. From small catch Trip Boats of the Display Auction to the hand geared Boston Pier catch, we look for the spectacular in both arenas. Trip Boats offload a weightier, yet carefully addressed haul. This allows our customers the affordability of trawled Cod with the handling care of display quality fish. Meanwhile, our Hook & Line, or “Fancy” Day Boat options give Chefs absolute perfection in Atlantic Cod. From Scrod fillet for the broiler and Captain’s Loin for center of the plate masterpieces, we supply what your menu demands.

Atlantic Cod is priced and sold by size. It is Graded by fillet yield.
Large – Over 2 lbs.
Market – 16-32 oz.
Scrod – 8-16 oz.
Small – Up to 8 oz.

Haddock (Melanogrammus aeglefinus)

Haddock Hooked

Haddock will attract anyone that has spent more than a week in New England to your menu. It’s the paterfamilias of New England “Whitefish”. It has a slightly firmer texture than Cod with a hint of “ocean flavor” that is void in many similar species. This is a New Englander’s fish. Haddock is requested by those from New England who now inhabit other parts of the country. You’ve heard them. They are correct. Haddock is brilliant. From broiled to smoked, Haddock fills in where others are limited. It is succulent and flaky with enough “backbone” to hold up to bolder spice and richer sauces. Haddock is a productive, well, reproductive groundfish that has responded well to management. Gulf of Maine Haddock are thriving and have reached well above their target population. This is great news and a welcome change to those Chefs who were sourcing for menus in the late 90’s and early 2000’s. SeafoodS.com offers the premium in Haddock. Like the Cod, we source from the best available in the marketplace. They too are a large part of our Trip Boat and Day Boat availability. Day Boat Haddock are often harvested with Ruhle Trawl, aka Haddock Rope Trawl. This is a small net with special net configurations to prevent by-catch. Co-invented by Rhode Island fisherman Phil Ruhle, this trawl allowed a more effective targeting method that not only helped with Haddock population assessments, but also aided in the recovery of the Cod populations. Ruhle is another great connection to Haddock as a menu-able species. The “Dock to Door” movement is vivid with Haddock. If you are looking for a species that connects your guests to the sea, look to Haddock.

Atlantic Hake (Merluccius bilinearis)

Hake2

Hake have a close resemblance to Cod and Haddock with a larger flake and a “fluffier” texture. Hake or Atlantic Merluza offer a rich moisture because of  high levels of “fat” to regulate body temperature. This translates to incredible moisture levels in the prepared flesh. Hake inhabit extremely deep waters and rise to mid depth at night to feed. Hake are harvested during this time by “Jig” fishing methods. This is a true one-at-a-time method that produces pristine market fish. The Day Boat Operators carefully stow and ice the catch then motor to dock. This ensures the freshest Hake available. They are, indeed, a highly  sought  species by New England Chefs, and continually gain recognition throughout the culinary nation. Their culinary application are vast, and their market terminology is as well. While over a dozen species of Hake and Whitting inhabit cold and temperate waters, SeafoodS.com focuses on Gulf of Maine and George’s Bank Merluccius bilinearis. This allows consistency of product while supplying the highest quality of Hake. “Truth in Menu” shines with Hake from SeafoodS.com.

Build A Box:

Available to include in your Shipment!

Contact SeafoodS.com to Build your optimal Box.
Josh Adams : 704-769-2260
Josh Bogen: 704-769-2261
Mike Casagrande: 704-769-2263
Clint Dowell: 704-769-2258
Karen Harmon:  704-769-2262
Patrick Lowder: 704-769-2265
Chris Nelson: 704-769-2256

 

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Boston Day Boats Have August Reelin’!

Plan Your August Menu Now!

Boston Harbor

SeafoodS.com let’s you inspire the kitchen and treat your guests to the extraordinary! Each month SeafoodS.com will supplement your monthly menu planning by featuring a seasonal direct program from a specific region of the globe. Our direct programs will bring the outstanding culinary experience of each region directly to your restaurant, menu, team, and guests. We are already gearing up for August. Stellar things go on and onto the Boston Day Boat Pier. SeafoodS.com is here to get those creative juices flowing for your August menu plan. Contact your sales rep today to build your ideal box.

Chapter 1: 

Wild Striped Bass, Jumbo Sushi Fluke, & Sashimi EC Halibut

Wild Striped Bass (Morone saxatilis)

Wild Striped Bass Hooked

Wild striped Bass season runs from south to north and back down again. SeafoodS.com sources Atlantic Wild Striped Bass from many areas, but there is no comparison to a day boat haul on the Boston Pier. Our main focus in the next few weeks are the monster Massachusetts slobber knockers. Wild Striped Bass is a rich and luxurious Seabass. It has a large loose flake that is packed with ample moisture. A regular diet of migratory crab and shrimp offer a genuine sweetness that compliments the acidity of Summer Tomatoes perfectly. Wild Striped Bass is an American Sustainability Success Story. Once so abundant that they were caught just to fertilize fields, the Fish were harvested at an alarming rate as the American population rose. Today, Fishing regulation and restriction have brought the biomass back to its former glory. If you are looking for a thick fillet that showcases a true Seabass, call for Wild Striped Bass.

Jumbo Sushi Fluke (Paralichthys dentatus)

Fluke Rhode Island

Nantucket Jumbo Sushi Fluke are landed by Hook & Line methods. This means that they are caught one or two at a time by rod and reel. The fluke are immediately pressure bled with clean spray of saltwater through their circulatory system and quickly submerged into an icy saltwater solution. This brings their temperatures to below forty degrees Fahrenheit within minutes. This provides the freshest fish available on the market. Nantucket Sushi Fluke arrive to your restaurant within a day and a half of catch; often still stiff from rigor mortis. With this insane turnaround, your Fluke program can contend with the most rigorous Sashimi/Sushi standards in the country. SeafoodS.com offers an overnight delivery of the freshest Nantucket Sushi Fluke available to our customers. Take Hirame to your own new heights.

Sashimi East Coast Halibut (Hippoglossus hippoglossus)

Halibut Atlantic

If you like your Sashimi/Sushi more Engawa in size, Sashimi Day Boat East Coast Halibut may be your Flatfish. Atlantic Halibut is a large Flatfish in the same Genus as Alaskan Halibut. If you are researching brilliant light, white, and flaky fish to cook, the Atlantic Halibut offers the same flake, sweetness and paper white flesh as the Alaskan Halibut with a slightly leaner and cleaner finish. It has a beautiful large flake and a firm yet supple consistency. These fish are rock stars of the Flatfish world. Receiving the highest care from Hook & Line fishermen propels this fish to a crudo-worthy loftiness. Day Boat runs from the Gulf of Maine offload in Boston daily. This is a steady supply of an amazing Sashimi quality Halibut. Our Sashimi Atlantic Halibuts are marketed as Whole, Whole H&G, or Fillet. Most market fish run between 10 and 50 lbs. It’s the fish for any dish, and we ship priority overnight direct.

Build A Box:

Available to include in your Shipment!

Contact SeafoodS.com to Build your optimal Box.
Josh Adams : 704-769-2260
Josh Bogen: 704-769-2261
Mike Casagrande: 704-769-2263
Clint Dowell: 704-769-2258
Karen Harmon:  704-769-2262
Patrick Lowder: 704-769-2265
Chris Nelson: 704-769-2256


White Seabass Is White Hot! It Is The “Money” Fish This Week!

Pacific White Seabass – Special Edition 

White Bass3

Pacific White Seabass (Atractoscion nobilis)

We have recently touched on the flavor and texture of the Pacific White Seabass. It has the moisture of Wild Striped Bass, the clean finish of Grouper, the flavor of Redfish, and the flake of Toothfish. A brilliant flesh of paper white and a usability that crosses all culinary landscapes can be found in Pacific White Seabass. As if these we not enough, The White Seabass has a multitude of other features that is sure to make it a worthy species on your next feature or menu offering. I mean “Noble” is right in its scientific name…

Sustainability: The management of Pacific White Seabass is a true testament to proactive conservation. Not only is this species incredibly resilient to biomass depletion, they also are tightly accounted in the specific waters of our supply. Typically netted in the other fisheries, the California and Baja fisheries lean heavily on a hook and line harvest method. With a 3 month closure during spawn, the White Seabass are guaranteed a recuperative reproduction period that ensures its survival. The seasonal runs are a magnificent onslaught of an amazing food fish, and it appears that it is here to stay.

Marketability: “Seabass”! Though it isn’t a true Seabass, (well neither is Chilean), it has a well accepted and approved moniker that is sure to draw the diner’s eye to that menu item. If it didn’t hold up to “Seabass” criteria, it would simply be called Weakfish, and it just isn’t.

Cost Effectiveness: Imagine flying in the freshest Pacific White Seabass from San Diego to your location, processing it to a healthy 7 or 8 ounce portion, alerting your staff to its supple characteristics, developing flavors and cooking parameters, and then wording the Feature or Menu to inspire the guests to salivate. When business overtakes creativity and you must price it, think this… In the low $20’s you are well under 30% cost, and in the low $20’s you’ll definitely be leaving money on the table. Also, if you need that lunch portion around $15.00 menu price, this is your fish. Let your Summer profits soar with Pacific White Seabass.

A usable, profitable, marketable, and sustainable protein is waiting for you and your team. With constant offloads from daily boats, SeafoodS.com ensures the freshest Pacific White Seabass available to our customers. This is a perfect time to enjoy the appeal and profitability of Pacific White Seabass. It’s a no risk endevour. Call SeafoodS.com!


Ocean Tides Seasonal Menu Planning Guide ~ July Edition

Chef – California & The Baja Crush It In July!

California Coast & Sea of Cortez

Baja Reef
SeafoodS.com let’s you inspire the kitchen and treat your guests to the extraordinary! Each month SeafoodS.com will supplement your monthly menu planning by featuring a seasonal direct program from a specific region of the globe. Our direct programs will bring the outstanding culinary experience of each region directly to your restaurant, menu, team, and guests. The month of July will feature the delicacies of the Deep Pacific rising into the California coast and the Gulf of California. Contact your sales rep today to build your ideal box.

Chapter 3: Yellowtail 

Baja Yellowtail Jack (Seriola lalandi)

Jack Yellowtail
Wild hand lined Baja Yellowtail Jack (aka Amberjack) are an intricate part of Baja fisheries. With a healthy biomass running between the open Pacific and the Gulf of California, it has long been a staple species for the Panga fishermen. Yellowtail Jack feed veraciously on a bounty of schooling “bait” fish as well as squid, and crab. The vastness of the Yellowtail Jacks’ diet translates to a rich and deep flavor profile. Natural oils provide an abundant moisture that is incredibly resistant to high heat cooking applications. The profound color of the raw flesh is a distinctive marker for identifying this species as wild. It has a deep pink to red that is unique to its varied diet. As value is perceived, this option in Yellowtail is absolute. Direct lines into San Diego from Baja allow for the price to remain low and approachable, and availability is strong for Menu-ability.

California “Sushi” Yellowtail Hamachi (Seriola lalandi dorsalis)

Jack Yellowtail canstockphoto17344276
California “Sushi” Yellowtail are lighter in flavor and color that their Southern cousins, but the richness of fats and oils make this a perfect opportunity to feature Hamachi crudo. The pronounced and intricate flavors of the Pacific are readily available in this species. With a brilliant balance of complex and clean, the California Yellowtail Hamachi is a highly marketable and very popular menu item. Day boat operators in the San Diego fleets bring carefully handled and incomparably fresh Yellowtail to a “hungry” domestic market. SeafoodS.com offers a direct purchasing opportunity. We can “land” this amazing option anytime the fish hits dock. If you are looking for a feature, California “Sushi” Yellowatil is the fish.

Baja Yellowtail Hiramasa (Seriola lalandi lalandi)

Jack NZ Kingfish

When your development teams discuss a stand alone Sashimi/Sushi/Crudo that embodies “High End” dining, bring to the tasting Baja Hiramasa. The firm, buttery texture and bright, mild flavor of Baja Hiramasa provides a delicious alternative to Hawaiian Kampachi and Japanese Hamachi. Thin to medium fillets with balanced fat content make Baja Yellowtail Hiramasa ideal for small plate presentations. The flavor, the richness, the usability is but a small party of the wonder of Baja Hiramasa. Its also a brilliant example of sustainable aquaculture.

Geographically located to ensure low carbon transport footprint. .

Recirculating Aquaculture Systems (RAS) diminish pollution and disease in waters.

Semi-automated feeders and feed cameras prevent overfeeding.

Feed derived from sustaiy-sourced sardines in low Fish In-Fish Out (FIFO) ratio.

No use of antibiotics, hormones, paraciticides.

We offer Yellowatil for any menu. Allow us to test them all in your features.

Build A Box:

Available to include in your Shipment!

Contact SeafoodS.com to Build your optimal Box.

Chris Nelson

Clint Dowell

Josh Adams

Josh Bogen

Karen Harmon

Mike Casagrande

Patrick Lowder