TEAM SEAFOODS.COM BLOG


Thank You

SeafoodS.com is enamored to have been a part of your 2015, and we are excited to see what we can do for you in the New Year. Here’s a small look at some of our favorite chefs displaying our product.

“As we express our gratitude, we must never forget that the highest appreciation is not to utter words but to live by them.” John F. Kennedy

Sincerely,
The Team at
Josh Adams
Josh Bogen
Mike Casagrande
Lee Dellinger
Jon Flower
Karen Harmon
Ben Hollinger
Chad Hollingsworth
Patrick Lowder
Kari MacMurray
Chris Nelson
Mike Roberts
Rodney Roden
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Ocean Tides – Flatfish

Chef – Flatfish for Fine Dining. 

Crush Your 4th Quarter.

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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.

December is set to showcase the best of the best in specialty and ultra high end fare. We offer these daily, but the Holidays scream for the upper tier. The parties are mounting, and the giving of gifts are top-of-mind. Gift your guests with chic menu alternatives. Look to SeafoodS.com to make wishes come true.

Chapter    2

Dover Sole  (Solea solea)

In the early culinary history of America, European chefs found their way across the Atlantic to present their historical technique. Along with a legendary retention of training, they also clung to a remembrance of premiere ingredients that was very popular in their homelands. Dover Sole was perched high on these lists. The far west Atlantic just didn’t present an abundance of the species, and shipping was a long process. Fresh Dover Sole was a dismal and often unfulfilled desire. Oh how the times have changed. With direct flights from Holland, the Wild Dover Sole is readily available to those who want to elevate their Flatfish game. Dover Sole is as rich as its history. Royalty… Firm, thin, white fillets glisten from a freshly filleted Dover. The intense chill of Holland’s piece of the Atlantic Ocean harbor a perfect habitat for Dover Sole to develop its succulent characteristics. Dover Sole has a trait that excites many Chefs and Diners alike. It is flaky and tender, yet firm enough to manipulate into “rolls”. It’s a perfect species for “stuffed” as well, however, the most recognized preparation is the classic al a Meuniere. It can also easily be advanced into modern applications while remaining an honored classic.The fish is light. It welcomes fresh light flavors. Simply treat Dover simply and the simplicity will make greatness simple. Another favored preparation is the whole skinless roast. Dover Sole has a tell tale sign of freshness. A fresh Dover will allow the fabricator to rip the skin from the flesh without pulling the meat from the bone. That’s what SeafoodS.com provides. Wild Holland Dover Sole directly imported for our customers. Your order arrives before the fish are caught. A Thursday order initiates the catch that becomes a Monday shipment for a Tuesday kitchen delivery. It has an extreme shelf life. Direct Skin Ripping Fresh!!!

Click the Red Link Below for Available Dover Sole Specs.

Sushi Graded Fluke (Paralichthys dentatus)

Fluke, Summer Flounder, Hirame, Left Eye. A Fluke by any other name would smell as sweet… if they were handled as carefully as a SeafoodS.com New England Sushi Fluke. Day boat, pressure bled, and iced sea water “slushed” makes it our go-to Atlantic Fluke for Sushi and Sashimi. This is an intimated fishery, with only a handful of Captains committed to the process of  making their catch “perfect” for our customers. With tight seasonal catch limits, and limited dedicated boats fishing, the Sushi Fluke this time of year is SPECIAL. And why not?!?! It’s glorious! Tender, flaky, delicate, and clean, with a spritz of cold ocean flavor doesn’t even come close to defining the aspects of Sushi Fluke. It’s so much more. It’s easily marketable. It’s easily fabricated. It’s easily developed. It’s easily prepared. It’s easily sold. It’s easily the best Fluke for Crudo… The Japanese have utilized Fluke in Sushi and Sashimi since the inception of raw fish dining. “Hirame” typically refers to Fluke, but often umbrellas Halibut, “Karei”, in loose definition and terminology. It stands alone. Sushi Fluke is firm to the bite and chews to a delicate and tender feel. The clean flavor accepts traditional Pan-Asian accompaniments of Sushi, but opens itself up to intricate influences from global crudo styles. We offer Sushi Fluke throughout the year. Higher catch limits are normal, but we are in a 100# boat limit this month. We still promote this fantastic product with a simple request. “If SeafoodS.com calls with Sushi Fluke, answer that call”!

Check out the Sushi Fluke Specs in the Red Link Below.

Turbot (Scophthalmus maximus)

Turbot is the pinnacle of left-eyed flat fish. Turbot is a culinary marvel that provides applications that are only limited by imagination. Turbot boasts some of the highest fat content in the smaller Flatfish. The muscle striations are a bit larger than many others as well. This translates to a larger flake than Sole, and a silkier texture that Flounder. The Turbot skeletal structure allows for a unique “cut” in smaller Flatfish as well. The “T-Bone”… Versatility, texture, and flake aren’t the only acclaimed distinctions of Turbot. Its flavor is globally praised. It has the cleanliness of Flukes, Flounder, and Soles, but it possesses an intricate Ocean flavor that slightly resembles line caught Atlantic Cod. It is still light and mild, but with a deeper note. If fillet is your preference, reserve the rack and head. Turbot makes a brilliant stock! Like the flesh, the bones generate a great depth while maintaining a clean and mild broth. SeafoodS.com reaches deep into Turbot waters. Our offerings include a spectrum of resources. Wild Holland, Spanish Aquaculture , and Chilean Aquaculture Turbot programs allow our customers the ability to discern the subtle differences in sea flavors, size specs and import schedules. We offer each program with a complete guarantee. You are purchasing SeafoodS.com Turbot as if you were the distributor. Direct-from-the-Importer deliveries allows for the freshest Turbot in distribution. No lay-overs, no weigh stations, and no wait next day deliveries provide the longest shelf on the freshest product. Call SeafoodS.com to acquire more information to choose the Turbot that fits your need, and an expert will customize your Personal Turbot Program.

Check out the Turbot Specs in the Red Link Below.

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

FLATFISH

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 – Prawns

Chef – Perfect Prawns for Proper Preparation. 
The Highlights of Prawn.

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.

December is set to showcase the best of the best in specialty and ultra high end fare. We offer these daily, but the Holidays scream for the upper tier. The parties are mounting, and the giving of gifts are top-of-mind. Gift your guests with chic menu alternatives. Look to SeafoodS.com to make wishes come true.

Chapter    1

Mediterranean Carabineros  (Plesiopenaeus edwardsianus)

Carabineros are “Parte superior del mundo”. Top of the world!!! Carabineros reign supreme in Mediterranean Fine Dining, and are accepted as the height of Red Shrimp globally. Red Shrimp boast a natural Lobster-Like Sweetness and a very Robust “Sea” Flavor. Revered for the almost absurd size the Carabinero is by far the largest Red Shrimp on the market. Culinary applications demand skill and respect of the product. Treat as a delicate small Lobster and it presents a protein without reproach. And don’t get us started on the head… Full of buttery gelee that melts to a remarkable sauce base that weighs in with any starter in the kitchen. Massive Prawns yield massive heads that yield the greatest treasure for the saucier. It has to do with the “fat”. They love the cold.  Caribeneros are a deep water species inhabiting the extreme depths of the pristine Mediterranean Sea. Shrimp fleets of Spain net these phenomenal robust creatures and immediately grade, size and freeze to return to Mercado de Madrid for local sales as well as direct export to Miami. SeafoodS.com places huge regard for the items handled by our importer, and Carabineros rank at the top of quality Spanish shellfish.

Click the Red Link Below for Carabineros Specs.

Wild Sea Tiger Prawn  (Penaeus monodon)

The Sea Tiger has long been a staple food source for Asia. Regarded as a gorgeous, yet monstrous Saltwater Prawn, the Sea Tiger begins the bite with a snap. The subsequent chew offers a creamy and buttery texture that is full of sweetness. The Sea Tiger lends itself to many versatile applications. The usage is as vast as the culinary imagination. Soldier packing allows the Prawn to retain its structural integrity. Attached legs and antennae show that the Sea Tiger have been handled with the utmost care. This translates to a brilliant plate presentation.
Recently the United States has opened import channels to the nation of Myanmar. These are exciting times for Wild Caught Prawns, and the Chefs who love them. Wild Sea Tigers are harvested in the Bay of Bengal and are graded, packaged and blast frozen aboard the Shrimping Vessels. They are then shipped directly to cold storage here in the United States. SeafoodS.com has secured a direct import opportunity for these amazing crustaceans. We want to place Sea Tigers into the hands of Chefs who want to make a “Prawn Statement” on their menus. SeafoodS.com has a full line of these sea beasts. Below are depictions of size. Each size is packaged and shipped in 5 individual, 1 kilo boxes, in a 10 kilo (22#) master case. We have your Prawn!

2/4 per Kilo – Under 2 per Pound
Under 5 per Kilo – Under 3 per Pound
4/6 per Kilo – 2/3 per Pound
Under 7 per Kilo – Under 4 per Pound

Check out the Sea Tiger Specs in the Red Link Below.

Australian King Prawn (Melicertus latisulcatus)

The Spencer Gulf prawn fishery leads the way in environmentally sustainable fishing practices, which is now being role-modeled worldwide. Recently this was acknowledged through being awarded Marine Stewardship Council Certification. This is an accolade in which many strive. Not only is it a responsible purchase, but as a Chef, the flavor, quality and sheer presentation make it a stand-alone winner. Beginning with a beautiful crunch that finishes buttery. The sweetness of the King Prawn is attributed to the high salinity of Spencer Gulf. The saltier the sea, the sweeter the meat.

Spencer Gulf King Prawns are sold frozen only, packed in 10 kg cartons in either cooked or raw (green) forms. Some value added prawn products are available from specialist processors.Quality of packaging is a big concern in Shellfish. Spencer Gulf King Prawns are of the most carefully handled items in seafood. Landed, sorted, packaged, and frozen at negative 76 degrees Fahrenheit within 40-45 minutes of pulling the nets. This give a huge advantage to presentation. Complete head on, legs attached, and minimal moisture loss in thawing bring shrimp purchasing to loftier experience. SeafoodS.com is a direct import opportunity for Spencer Gulf King Prawns.

Check out the Spencer Gulf Prawn Specs in the Red Link Below.

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

Prawns

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