TEAM SEAFOODS.COM BLOG


Ocean Tides – Special Stone Crab Update

Chef – It’s a Banner Stone Crab Season   

 Best Haul in Years

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The Season

For those who adore the Florida Stone Crab Claw, the past few years have been riddles with fraught supply. Weather conditions have made it too clear, too hot, too cold, too dry, too wet, and every other anomaly that just kept the crab out of the traps. Our discouragement was harmonized with the Chef who needed them and the Fisherman who just couldn’t land them. Well, that is not the case this season!
Our supply has been steady with an abundance of size variations. “Of course we have Stone Crab Claws”. Never thought we would be saying it with such conviction. The Claws are here, and price is steadily softening. Holiday Party Planning can and should include the ultimate “Cocktail Crab”.

The Fisheries

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

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 Claws Are Here!

Contact SeafoodS.com

Josh Adams : 704-769-2260
Josh Bogen: 704-769-2261
Mike Casagrande: 704-769-2263
Lee Dellinger: 704-769-2257
Karen Harmon: 704-769-2262
Ben Hollinger: 704-769-2320
Patrick Lowder: 704-769-2265
Chris Nelson: 704-769-2256

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Ocean Tides – Ike Jime

Chef – It’s Summer in New Zealand. 

Ike Jime Sashimi Fresh

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SeafoodS.com lets 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.

Our November “heats up” in New Zealand. Summer is on and the offerings mount a strong presence with SeafoodS.com. Our direct shipping boulevards allow our customers to receive the freshest and highest quality product from the Southern Hemisphere. We look to our late Autumn menu availability and rejoice in a full spectrum of brilliant selection. As we begin to cool dramatically, warm up to the “FIRE” that is Seafood of New Zealand. New Zealand is one of the most recognized fisheries on the planet, and their product is just a day away. Reach out to SeafoodS.com to find your perfect menu-able species.

One by one the hooked fish are brought aboard the boat live and placed onto a sponge pad before being spiked directly in the brain, which causes an instant and painless death. This Iki-Jime technique draws all the blood to the gut cavity, away from the meat of the fish, resulting in a much cleaner tasting fillet. The muscles stop moving which keeps the fish from expending energy. In turn, this deters a buildup of lactic acid, preserving the fish’s great taste. The fish gently enter a prolonged state of rigor mortis and their shelf-life is greatly extended. This means that our fish arrive to the customer in that perfect ‘just-caught’ state.

Tevally “Kiwi Jack” ( Pseudocaranx dentex)

Trevally, or Kiwi Jack, is an under sung species that in the past have been squirreled away by the Captain . It’s an amazing  little fish with incredible fat that directly links it to its family of Jacks including Yellowtail Kingfish (Hiramasa), Yellowtail Jack (Hamachi), and Amberjack (Kanpachi). Trevally has a very rich texture, but is a milder species that presents a rich mouth feel while impeding the big “Ocean” flavor of its relatives. As a sushi fish the Trevally is known as Shima Aji. The term Aji is typically associated with the brilliant Mackerel, but the Trevally falls perfectly into those applications while maintaining an appeal of a light finish. Conventionally caught Trevally are phenomenal, but to have an Ike Jime processed Trevally brings to your guests a one-of-a-kind experience that elevates the menu from ordinary to extraordinary.

Click the Red Link Below for an Array of Ike Jime Species.

Red Sea Bream “Tai Snapper”  (Pagrus auratus)

Tai has a host of species attached with the moniker. This is the Pagrus auratus from New Zealand’s pristine waters. It is a Porgy/Sea Bream that has a beautiful pink hued skin that is wonderfully edible. The flesh is a soft light pink that cooks to paper white, and is mild, sweet, and “fluffy”. Applications are limitless! Tai has been a long time favorite in traditional Japanese fare, especially in Sushi and Sashimi. Sometimes utilized as Madai, the true menu reference should contain the header Kodai. Its versatility is immaculate. Whether slicing thin for crudo applications or gently cooking, the Red Sea Bream handles all methods beautifully. It’s a very recognizable species around the world and welcomes guests to its simple yet adaptable characteristics. Unlike other long lived fish species, New Zealand Tai reaches sexual maturity quickly and therefore is more resilient to fishing pressure. New Zealand fisheries maintain some of the highest levels of management, and the Ike Jime program only exemplifies that commitment.

Click the Red Link Below for an Array of Ike Jime Species.

Blue Cod “Rawaru” (Parapercis colias)

Wow. Just WOW. The Blue Cod, or Gindara Tara, is the pride of the Chatham Islands. One of New Zealand’s proprietary catches. Exclusive to those waters, the Ike Jime Blue Cod invites a new-to-the-program chef to a comfortable introduction in procuring New Zealand bounty. Similar to Black Cod, but the Blues hold their own in any comparison. Light, supple, and refined! The blue Cod feeds on abundances of shellfish and in turn has a sweet crab-like flavor with a succulent texture. The Blue Cod are unique, and impressive in both their mainstream catch methods and even more spectacular in the Ike Jime form. The Blue Cod can live up to 17 years and dines in the shallow shores of the Northern Islands. Tight management of Blue Cod ensures the longevity of the fishery, and promotes sustainability of the species.

Click the Red Link Below for an Array of Ike Jime Species.

 Ike Jime Mixed Boxes (Various)

From the importer of this amazing fishery:
  • A long list of different species available via this program. All fish are served in their Whole form – Examples include, but are not limited to, Tai Snapper, Alfonsino, John Dory, Red Snapper, Trevally, Kingfish/Yellowtail, Tarakihi, Frostfish, Groper, Gurnard, and Scorpionfish.
  • Ike Jime orders require at least a 2 day preorder to begin the catch as specified.
  • Sizes are 1-2, 2-3, 3-5, 5ups
  • All fish are long-line caught
  • As soon as the fish is caught, the brain is sliced and the spinal cord is disconnected using a long piano-like wire. The fish is then bled out in icy water.
  • This process slows down rigor mortis, and preserves the flesh (meat) as much as possible, making for the freshest and highest-quality. Fewer amino acids are released in the flesh when the fish is killed immediately. Amino acids break down the flesh faster.
  • All fish are coming out of New Zealand, but this process originated in Japan. The Japanese taught New Zealand fishermen this technique.
  • Chefs can order a ‘sushi box’ with whichever species they are looking to bring in – multiple species are present in the same box. We prefer to frame this program with chefs this way – just order a sushi box, and will receive multiple species of iki-Jime killed fish.
  • Fish are essentially, ‘caught to order’, and the boxes are ‘packed to order’. Box has the chef’s name or restaurant name on it and are packed with the whole iki-Jime fish requested as they are caught.
  • Boxes will also have the Boat name from which the fish were caught. May also have fishermen’s names.
  • We need to be sure that chefs understand that it can be tricky to get a whole lot of different species in one catch, and in one box.  “It’s not a 7/11 type of program”… (laughs loudly). Some species are more difficult to come by than others at specific times,(for example), if the boat is not able to catch a Trevally for a box, it may be able to get a Tarakihi, Alfonsino, Gurnard, or Frostfish in the box instead. This opens up opportunity for the chef to experiment with different variety.

Click the Red Link Below for an Array of Ike Jime Species.

NEW ZEALAND IKE JIME

Contact SeafoodS.com

Josh Adams : 704-769-2260
Josh Bogen: 704-769-2261
Mike Casagrande: 704-769-2263
Lee Dellinger: 704-769-2257
Karen Harmon: 704-769-2262
Ben Hollinger: 704-769-2320
Patrick Lowder: 704-769-2265
Chris Nelson: 704-769-2256

 

 

 


Ocean Tides – New Zealand Summer Pelagics

Chef – It’s Summer in New Zealand. 

New Zealand Pelagic Header

Chapter    3

Broadbill Swordfish ( Xiphias gladius)

Swordfish Underwater

Pelagic refers to a part of water that is neither near the bottom nor shore. Typically we associate the word with species that inhabit the open ocean. Our New Zealand exporters have particular reaches into the open ocean spanning between themselves and Tahiti and Fiji. This allows a brilliant selection of Pelagic species like Swordfish. Swordfish is a common food-fish and swims in almost every body of saltwater. The benefit of sourcing these South Pacific Swords is the trip time. New Zealand, Tahiti, and Fiji vessels have impressive “turn around”, often as little as 3 days. When comparing to the global Swordfish catch, that relates to a remarkably quicker trip. SeafoodS.com’s ability to source these Swordfish directly from the importer ensures our customers some of the freshest swordfish in seafood distribution. The powerful Swordfish has a incomparable shelf life, and with direct sourcing, that shelf is even longer. Swordfish allow the butcher an intricate view into an incredible yield with minimal loss in fabrication. The “Wheel” and Fillet are the most popular specs for restaurant purchasers, and present a user-friendly break down of portions. It’s a lower cost, higher yield animal that is extremely recognizable by the guest. Offering amazingly fresh Swordfish is a great way to break it from its commodity commonality. It sets the species on a higher level and warrants respect from those who have had lesser quality in dining.
Click the Red Link Below for Swordfish Specs.

Wahoo “Ono” (Acanthocybium solandri)

Wahoo Illustration

As the illustration above shows, Wahoo, aka Ono, is an immaculate animal. It is the fastest swimming fish and can reach burst speeds above 60 mph. This has resulted in its endearing nickname, “The Cheetah of the Sea”. With such power, the Ono builds an incredible muscle system that is lean and firm, however in the tropical waters of Fiji and Tahiti a unique environment gives the Ono a very tender flesh. This has been regarded as a superior aspect of the Tahitian and Fijian Ono versus the South Atlantic catch. Ono is a histamine producer that aligns its anatomical physiology more closely to Mahimahi and Tunas than Marlins; despite the outward similarities.  The species is a vicious predator that consumes a varied diet of fish and squid. This translates to a flavorful and clean characteristic. It has a versatile list of application and holds up to any raw or high heat methods. Ono marinates beautifully, and is complimented by an array of moderate flavors. It lends itself brilliantly to Ceviche, Sashimi, Poke, grilling, sauteing, broiling, and sous vide. Ono, which translates to “delicious” in many Polynesian tongues, is a versatile and welcomed species in kitchens across the world. SeafoodS.com sources responsibly harvested long-line Ono with express avenues to the U.S.A. Direct flights from the fishery offers phenomenal freshness and shelf life.  The quality is readily noted upon opening a box of SeafoodS.com Ono.
Check out the Ono Specs in the Red Link Below.

Opah “Moonfish” (Lampris guttatus)

Opah

Hailing from many temperate Pacific regions, the Opah, or Moonfish, is a marvelous example of diversity in seafood. It is a beautiful species that is considered good luck by many South Pacific natives. It’s uncommon body structure and striking coloration contribute to its popularity not only in sport fishing, but also the culinary world. The muscle placement offers various cuts with degrees of texture, color, and flavor. The most utilized and available is the “Top Loin” or Back. Running along the top from eye to tail, this cut offers maximum yield and uniformity in portioning. It typically boasts the deepest color, which spans from orange, to pink, to red. The Top Loin also seems to be a bit more tender than the Belly or “Bottom”. Opah has a flavor and texture that has often been compared to a cross between Tuna and Swordfish. It has a moderate flavor that is bold enough to attack with ingredients, but not overpowering or strong. Opah is at home in almost any culinary application and plates well in any arrangement. Our South Pacific Opah is sourced from New Zealand and Tahiti. The Tahitian Opah often shows a deeper color in the flesh. This is attributed the Tropical environment. It tends to be a bit lighter in flavor also. The New Zealand Opah has a lighter color, but boasts a bit more complexity in flavor. No matter the coloration of raw Opah, the flesh cooks to a creamy white. Opah is a resourceful protein and allows countless applications and recipes. It can be cooked just through or served medium rare. It holds up to big sets and tamely incorporates itself into lighter ingredient parings. Opah is as menu-able as it is beautiful. Doubly sourcing Tahitian and New Zealand Opah, allows SeafoodS.com to readily supply product from these tightly managed fisheries.
Check out the Opah Cuts in the Red Link Below.

Click the Link below and Call SeafoodS.com for Availability and Pricing.

PELAGICS

Contact SeafoodS.com

Josh Adams : 704-769-2260
Josh Bogen: 704-769-2261
Mike Casagrande: 704-769-2263
Lee Dellinger: 704-769-2257
Karen Harmon: 704-769-2262
Ben Hollinger: 704-769-2320
Patrick Lowder: 704-769-2265
Chris Nelson: 704-769-2256


Ocean Tides – New Zealand Summer Bounty – “Bass”

Chef – It’s Summer in New Zealand. 

Bluenose, Groper & Trumpeter

SeafoodS.com lets 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.

Our November “heats up” in New Zealand. Summer is on and the offerings mount a strong presence with SeafoodS.com. Our direct shipping boulevards allow our customers to receive the freshest and highest quality product from the Southern Hemisphere. We look to our late Autumn menu availability and rejoice in a full spectrum of brilliant selection. As we begin to cool dramatically, warm up to the “FIRE” that is Seafood of New Zealand. New Zealand is one of the most recognized fisheries on the planet, and their product is just a day away. Reach out to SeafoodS.com to find your perfect menu-able species.

New Zealand Bass Header

Chapter    2

Bluenose “Antarctic Butterfish”  (Hyperoglyphe antarctica)

Bluenose Whole

Bluenose, otherwise known as Antarctic Butterfish, is a cousin to the Atlantic Barrelfish (Hyperoglyphe perciformis) . If you’ve ever tried Barrel in the Southeast, you know it is spectacular. However the Barrel can’t hold a candle to its cold water kin. Bluenose is a go-to replacement for many Chefs as Alaskan Halibut draws to a close. Its incredibly tender characteristics offer alternatives to not only Halibut, but satiate cravings for Grouper, Black Cod, Haddock, and other extremely flaky whitefish with an abundant moisture levels. Fortunately, Bluenose fills those menu spots while maintaining a familiar Bass-like presence that makes it a unique and desirable species of its own.  Bluenose is a mid-sized species with a market size of 5-10 lbs. It can grow much larger, but fish under 20 lbs are considered the optimal eating quality.
Bluenose is by far New Zealand’s most famous “Bass” export, with a lofty demand for this fish in their overseas markets, especially Australia and the USA. Bluenose stands as a great representation of the ever impressive New Zealand Fishery. SeafoodS.com utilizes sanctioned fleets in managed waters to supply our customers with the New Zealand Bluenose. Operating with the largest New Zealand importers, our Bluenose offers guaranteed freshness, and ultimate quality.

Click the Red Link for Available Antarctic Butterfish Specs.

Groper “Stone Bass”  (Polyprion Oxygeneios)

Groper Lee

Groper, aka Hapuku and Stone Bass, is one that many need to try. It also has a Southern Atlantic cousin the Wreckfish ( Polyprion americanus). With a premium “Bass” appearance, Groper falls right into applications that have no boundaries. Holding immense “fat” levels is a quality that links ties to its distant family of Rockfish, but a Groper’s size makes it a formidable Grouper substitute on any menu. Groper have a large flaking flesh with a pronounced clean sweetness. The flesh cooks to brilliant white that plays well against adaptive colorful “sets”. The high moisture content protects against slight over cooking, and maintains silkiness in high heat methods.
Groper is found mainly on the east coast of New Zealand, from Kaikoura and the Cook Strait north, but there are also fishing grounds on the west coast of the South Island. It is fished in waters of 300-1500 feet (100-500m) using long-lines only. SeafoodS.com offers the Groper from direct avenues to the fisheries. With overnight shipping from the importers, our Groper is the definition of fresh fish. Try Groper for your feature and have a world class “Bass” crush it in sales.

Check out the Groper Cuts in the Red Link Below.

Trumpeter Bass (Latris lineata)

Trumpeter3

Trumpeter, aka  Stripy, Real Trumpeter, Copper Moki, Kokikoh, have had a long rich history as a favorite food-fish in the Southern Hemisphere. It has gained limited recognition in the USA because of inventive Chefs who look to the extraordinary in seafood. Trumpeters are powerful fighting fish. This gives the flesh a flaky yet firm texture. They inhabit the cool waters of Southern New Zealand in the Bay of Plenty and Chatham Island. The pristine water quality offers a clean and subtle flavor with hints of earth and mineral to the overall profile of the Trumpeter. Comparable to groupers and sea bass, the Trumpeter is welcomed by even the most discerning fish lover. The Trumpeter have a “uniform” bass-like shape for easy portioning. The culinary aspects are as vast as the common names of the fish. Lean and clean flavors open up to any preparation.
Trumpeters are typically a feast for the natives and, supply to the USA isn’t as prolific as other species. SeafoodS.com positions ourselves to receive Trumpeter as well as the more popular selections. This allows our customers and their guests to experience Trumpeter more often than other distribution routes. The direct connection with the fisheries via the importers enable a consistent and readily available inventory of the best “Bass” of New Zealand.

Check out the Trumpeter Cuts in the Red Link Below.

NEW ZEALAND “BASS”

Contact SeafoodS.com

Josh Adams : 704-769-2260
Josh Bogen: 704-769-2261
Mike Casagrande: 704-769-2263
Lee Dellinger: 704-769-2257
Karen Harmon: 704-769-2262
Ben Hollinger: 704-769-2320
Patrick Lowder: 704-769-2265
Chris Nelson: 704-769-2256


Ocean Tides New Zealand Summer Bounty – King Salmon

Chef – It’s Summer in New Zealand. 

Celebrate the Bounty with King Salmon

New Zealand Sunset

Our November “heats up” in New Zealand. Summer is on and the offerings mount a strong presence with SeafoodS.com. Our direct shipping boulevards allow our customers to receive the freshest and highest quality product from the Southern Hemisphere. We look to our late Autumn menu availability and rejoice in a full spectrum of brilliant selection. As we begin to cool dramatically, warm up to the “FIRE” that is Seafood of New Zealand. New Zealand is one of the most recognized fisheries on the planet, and their product is just a day away. Reach out to SeafoodS.com to find your perfect menu-able species.

Chapter    1

Sanford Limited King Salmon  (Oncorhynchus tshawytscha)

Salmon King

The King salmon species makes up less than 0.5% of the global salmon population, yet is regarded by many as the pinnacle salmon species. King salmon boast bright silver skin. They have a rounder mid-section in comparison to the longer, thinner body of the common Atlantic salmon species, resulting in a generous fillet. King salmon have a bright, vibrant orange flesh colour, which contrasts attractively with the marbled fat lines for unsurpassed plate appeal. King salmon are naturally high in healthy Omega-3s – up to twice that found in Atlantic salmon. This also greatly reduces the risk of over-cooking as the higher oil content keeps the salmon moist. Sanford Limited is combating the surmounting pressures of over fishing wild Salmon by producing a gold standard in sustainable Salmon Aquaculture.
In the southern most inhabited island of New Zealand, Stewart Island, where the water is cool and clean all year round, Stanford’s Chinook  King Salmon are raised. Sanford’s natural breeding program produces eggs that are grown out to young fry at our two hatcheries located on two of the largest and cleanest rivers that have their origins in the snow fed glaciers in the Southern Alps of New Zealand… the Clutha and Waitaki rivers. Their continued attention to quality and eco-friendly practices make Stanford a brilliant choice for King Salmon.

Click the Red Link for Available Sanford King Salmon Specs.

Ora King Salmon  (Oncorhynchus tshawytscha)

Salmon Ora Farm

Ora King has one of the best reputations as a tightly managed Salmon producer. Hand crafting open ocean King Salmon is a passion that is celebrated in the quality of these Chinook. Utilizing the icy waters of the Marlborough Sound, the vigorous tidal currents keep constant supply of pristine oxygenated water to the fish. The Fish are raised in an environment that has been praised by many sustainability experts.The practice of low density aquaculture eliminates the need for broad spectrum dosing of antibiotics. The natural cold environment and rich nutrition of the Marlborough Sound offer an accelerated growth without any hormone growth promoters. This is a fully certified all natural operation that produces a gleaming example of what King Salmon should represent. ” We take great pride in producing wonderful handcrafted products which are available to you as whole, fillets or smoked all year round”.
Appearance
King salmon boast bright silver skin. They have a rounder mid-section in comparison to the longer, thinner body of the common Atlantic salmon species, resulting in a generous fillet.
Color
King salmon have a bright, vibrant orange flesh color, which contrasts attractively with the marbled fat lines for unsurpassed plate appeal.
Oil Content
King salmon are naturally high in healthy Omega-3s – up to twice that found in Atlantic salmon. This also greatly reduces the risk of over-cooking as the higher oil content keeps the salmon moist.
Taste and Texture
With an elegant balance of umami flavours and a soft and buttery texture, King salmon has a complex, yet delicate mouth feel that coats the palate appealingly, making it a pleasure to eat.”

Check out the Full List of Ora King Salmon in the Red Link Below.

Mount Cook Alpine Spring Chinook  (Oncorhynchus tshawytscha)

Salmon King Alpine

The induction of many   New Zealand King Salmon  into the “Best Choice” classification of the Monterey Seafood Watch has boosted the overall notoriety of their practices. While many NZ King producers have triumphed in responsible aqua-culture, and stellar product lines, one stands unique in its clever locale and innovative operations system.
The Alpine King Salmon are a unique Freshwater King Salmon. Hatched and raised in the pristine, glacial waters of New Zealand’s Southern Alps, Mt Cook Alpine Salmon speaks for itself. A unique alpine environment, fast-flowing habitat and the delicate touch of the seasons, create the world’s finest freshwater King Salmon. Nature has done all the hard work and the flavor tells the story. The result is a salmon that is moist and delicate to the palette and sought after by leading chefs around the world.
SeafoodS.com is enamored by the opportunity to work closely with the United States’ exclusive importer of Mount Cook Alpine King Salmon. Direct Priority Overnight shipping opportunities allow our customers to receive the freshest Alpine Kings. With Sushi and Sashimi quality, the Alpine King has a place in any application. From French classic to cutting edge fusion, Alpine King Salmon by SeafoodS.com has a place on any menu or feature board.

Check out the Full List Alpine Spring Chinook Cuts in the Red Link Below.

Click the Link below and Call SeafoodS.com for Availability and Pricing.

New Zealand Chinook & Shellfish

Contact SeafoodS.com

Josh Adams : 704-769-2260
Josh Bogen: 704-769-2261
Mike Casagrande: 704-769-2263
Lee Dellinger: 704-769-2257
Karen Harmon: 704-769-2262
Ben Hollinger: 704-769-2320
Patrick Lowder: 704-769-2265
Chris Nelson: 704-769-2256