Chef – Up jump the Buttercups. Spring is Here!
Spring is one of the most versatile times of year for seafood selection and one of our favorites for big seasonal openings. Many species hit the market to set your culinary calendar on a path through the warm weather months. Seasonal blooming of plants energize the diner. It brings about their natural voraciousness in feeding, traveling, romancing, and experimenting with menus a bit less known to them. This make s it a perfect time to bring in the things that match the guests’ sense of adventure. For the next few weeks, SeafoodS.com will shine light on the coolest offerings of Springtime. Both Flora and Fauna will be represented in our goal of making your Spring menu elaborately and functionally strong.
Fiddlehead Fern – Ostrich & Lady Ferns
(Matteuccia struthiopteris/Athyrium filix-femina)
The Fiddleheads of North America are the unfurled fronds of the Ostrich and Lady Ferns. The Lady Fern is typically first to market, as this Pacific Northwest native begins its growth a shortly prior to the Eastern Ostrich Fern. They can be harvested for a few short weeks in the early spring. They possess a beautiful, light, “Green” flavor that is most closely resembled by an Asparagus and Artichoke melding. They can also have similar attributes of very light Green Beans. Working with Fiddleheads is a joy in itself. The unique spiral “design” of the unfurled frond emulates the beauty of nature while utilizing its delicate flavor of Springtime to elevate any “set”. An easy ingredient to work with, the Fiddlehead Fern is a blanch away from supporting your Spring features.
Santa Barbara Spot Prawns
San Diego/Santa Barbara Prawn Trappers are the ultimate in sustainable Shrimp capture. Trap caught Spot Prawns ultimately eliminate by-catch produced by netting and trawling associated with other Shrimp. The Spot Prawn are delivered to our San Diego partners and held live until ordered. Spot Prawns are sweet and a perfect mix of Lobster and Shrimp Flavors. The Meat of the Spot Prawn has a phenomenal “SNAP” and finishes very silky. The Spot Prawn inhabit deep water and pack on “fat” to regulate body temperature. This translates to a beautiful product that interacts with dry cooking methods to retain “fat” in the finished dish. The head of the Spot Prawn has a very rich “butter” that can transition Shrimp Sauces to the next level of refinement. The Santa Barbara Spot Prawn is a favorite among the most elite Sushi Chefs in California. With Priority Overnight Delivery, serve Santa Barbara Spot Prawns like the Pacific is at your front door.
Contact SeafoodS.com to Customize Your Spring Features
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