Ocean Tides – Halibut Menu Solution Box

Chef – Build A Perfect Box with Halibut

Along with Alaskan Halibut, can build a perfect “Menu Box” with some of New Zealand, Australia, Tahiti, Japan, and California’s greatest seafood options packed alongside your Halibut order. This is an exceptionally creative advantage and is available to our customers throughout the season. With Halibut fulfilling your shipping weight, it’s an easy way to try species that you have underutilized in the past.

Yellowtail Kingfish – Hiramasa

(Seriola lalandi lalandi)

The Fish, as a natural inhabitant of the cold, crystal-clear waters of Spencer Gulf off the Eyre Peninsula in South Australia, Hiramasa Kingfish are locally fed year round in the clean, crisp Antarctic currents that flow freely from the Great Southern Ocean. Hiramasa is the Japanese word for the species, where it’s highly prized as a superb sashimi fish. Increasingly though, Hiramasa Kingfish is also being acclaimed for its extraordinary versatility; whether served as sashimi, cured, smoked, grilled, fried or roasted as a cutlet or poached as a fillet in broth. So it’s little wonder that the world’s leading chefs revere Hiramasa Kingfish for its exquisite flavour, texture and consistency and have come to rely on fresh deliveries of it twice weekly, 52 weeks of the year. Local pride, careful Australian nurturing and global recognition make it easy to see why award-winning Hiramasa Kingfish is indeed, The King of Kingfish. Hiramasa Kingfish is renowned for being one of the finest eating fish in the world. Its firm white-to-pale-pink flesh boasts a fresh, sweet and clean flavor that’s superbly moist and silky unadorned as sashimi, yet rich enough to hold its own when paired with more robust ingredients and flavors, including meat. Its broad-flaked texture and minimal bone structure is also favored by leading restaurant chefs for its easy eating, consistently high standard and exquisite mouth feel. The skin crisps brilliantly too, reflecting its higher fat content. All of which means that Hiramasa Kingfish is a fish for every season; performing magnificently as a warming winter dish as well as clean, classic summer fare. Whether it’s haute cuisine or haute casual, Hiramasa Kingfish’s versatility makes it a veritable palette for the palate.

Moonfish – Opah 

(Lampris regius)

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 tenderer 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 to readily supply product from these tightly managed fisheries.

Broadbill Swordfish – Three Day Boat

(Dissostichus eleginoides)

Leigh Fisheries provide and our customers a 3 day boat Swordfish. The fish is caught dressed and wrapped in breathable cloth immediately after landing. This provides one of the freshest swordfish on the market. Swordfish has a lean steaky texture with moderate moisture. It has a complex flavor that holds up to bolder flavors. 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.

Contact to Build This Year’s Halibut Program

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

Jon Flower – 704-769-2258
Ben Hollinger: 704-769-2320
Patrick Lowder: 704-769-2265
Chris Nelson: 704-769-2256

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