TEAM SEAFOODS.COM BLOG


Ocean Tides – Watching the Rivers Run

Chef – Copper River Salmon Opens Mid-May!

In 1868, a year after the Alaskan Purchase, Americans began to explore Southern Alaska. It was evident that the lands and seas were flush with future wealth. Within the next 10 years, Americans had began their trade with the natives, but not just simple Otter pelts, but fish, game, mining rights, and prospecting lands. In the late 1800’s the Copper River opens for commercial fishing. As one of the earliest and most celebrated Alaskan Fisheries, the Copper River has been in the celebrations and rituals of the native Eyak for thousands of years, the hearts and economy of the locals for over a century, and the menus and tables of a nation for decades. It is truly one of the most significant Salmon runs of the season.
The Copper River is a fast flowing, 290 mile long, valley carving beast. Dropping an average of 12 feet per mile at 7 miles per hour, this is a Salmon Slalom like no other. The sheer speed and escalation of the Copper River is directly related to the celebration of the fattiness of Copper River Salmon. The needed “fat” of the fish to make this run is comparable to fish that make much longer journeys. Long before their instinctive migrations begin, these fish naturally understand the necessity of feeding for fuel. They veraciously pack on the silky fat to burn along the trek to their spawning grounds upriver. The Copper River Runs will be closely monitored for fishing times and dates, and SeafoodS.com will fiercely source and procure Copper River Salmon for your menus, features, and specialties. We will “Follow the River” for every major River Opening this season. Stay tuned…

The Copper River

Copper Sockeye – Red or Bluejack Salmon

(Oncorhynchus nerka)

Copper Coho – Silver Salmon

(Oncorhynchus kisutch)

Copper Chinook – King Salmon

(Oncorhynchus tshawytscha)

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


Ocean Tides “Special Edition” – Soft Shell Crab

Chef,
It’s the Spring of ’16. The run of molting Blue Crab has begun. A cold snap in the East has slowed the shed and extended one of our favorite Springtime specialty seasons. Brilliantly sweet Atlantic Blue Crab are shedding their hard shells to reveal a true coastal delicacy, the Soft Shell Crab. The “Peelers” are coming into the Crab Houses, and w e are following the water temperature changes from Florida to New England to offer the finest Softies available, and we are just getting going on this year’s runs. Take a look at a true icon of Spring table fare.


Perfect Portioning.

Flawless Control.

Offering our customers the best in all sizes of Soft Shell Crab. For portion prep, costing, menu writing, and inventive plating, Soft Shell Crab are an excellent money maker. Their historic reputations offer marketability that bring customers who’ve waited all Winter for this.
  • Whales – 5 1/2 inches + across
  • Jumbos – 5 to 5 1/2 inches across
  • Primes – 4 1/2  to 5 inches across
  • Hotels – 4 to 4 1/2 inches across

Versatility of Use.

All Day Menu Able.

Optimal ingredient from any menu standpoint…
Fine Dining Entrees for upscale dinner features, Pub Style Sandwiches for a spectacular lunch item, or an Integral Appetizer for a brunch showstopper,  Soft Shell Crab can find themselves welcome in any application.

Direct Purchasing.

Highest Quality.

SeafoodS.com offers some of the most direct purchase opportunities for our customers. This ensures some of the highest quality Crab available in national distribution. Secure Soft Shell Crab with confidence. Purchase Soft Shell Blue Crab from SeafoodS.com.

Call to get Soft Shell Crab on your Spring Menu.

Josh Adams : 704-769-2260
Josh Bogen: 704-769-2261
Mike Casagrande: 704-769-2263
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


Ocean Tides – Spring Menu 4th Edition

Chef – Pollen is Falling. 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.

 

Miner’s Lettuce – Winter Purslane

(Claytonia perfoliata)

While the nights are still cool and damp, a wonderful Spring green emerges. The Miner’s Lettuce is a wild Purslane that embodies the onslaught of plant life that accompanies the copious availability of Spring. Miner’s Lettuce is a North American native. It is one of the only “salad” lettuces that did not arrive with foreign settlers. A true piece of Americana Cuisine. This “little” Lettuce has a “big” punch. A small salad’s worth of Miner’s Lettuce provides a third of a diner’s daily allowance of Vitamin C, over twenty percent of Vitamin A, and ten percent of Iron. This “Superfood” with domestic roots brings a deep “green” flavor with a hint of mineral and sweetness. It’s name originates from the California Gold Rush miners who sought out the plump leaves to stave off scurvy from its high Vitamin concentration. Its uses are vast with a propensity for raw, blanched or sauteed applications. Miner’s Lettuce pairs extremely well with the harvest of the season adding bright “citrus” to Morel and Chanterelle dishes and a pop of brilliant color to Alaskan Halibut’s stark white flesh.

Yellowtail Jack – Wild Hamachi

(Seriola lalandi dorsalis)

From small fishing villages along the northern part of the Baja Peninsula, Day Boat Fishermen set out in small Wooden Pangas for a day of hand lining and scallop diving. The honor of tradition and familial unity are drivers in this amazing Day Boat program. Wild hand lined Baja Yellowtail Jack (aka Hamachi) 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 stable and very approachable. Yellowtail Jack is a Spring Menu winner.

Silver Corvina – Shortfin Weakfish

(Cynoscion parvipinnis)

Resembling smaller Pacific White Seabass, the Silver Corvina has a mild flaky texture. It is a clean and versatile protein that holds a plethora of application. This is one of the best Ceviche fish on the market, and can be utilized in any large snapper and grouper recipe. A leader in profitability, the Corvina tastes and presents as a high level “white” fish that is easily marketed to the most discerning or timid seafood diner. Corvina are represented in distribution from many different regions. The early Spring brings Silver Corvina into the Gulf of California where hand line Panga fishermen target the species for an early jump on the season’s haul. Silver Corvina are close relatives to Red Drums, Sea Trout, and Weakfish. Their almost seamless transition into favored recipes for Redfish allow the Silver Corvina to shine in those preparations. Silver Corvina offer a comparable showcase for many applications and “sets”. The light, clean and flaky flesh suggests fine dining in every possibility.

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

 


Ocean Tides – Spring Menu 3rd Edition

Chef – Trees are Budding. 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.

Morchella Morel – The True Morel Mushroom

(Morchella esculenta)

With 70 plus Morel species inhabiting the globe, we look to “America’s Mushroom”, the True Morel . Native True Morels grow wild in the Pacific Northwest announcing the arrival of spring and are among the most highly prized of all mushrooms.  The coloration can range from a dark yellow to a deep black. They are delicious fresh or dried, with an earthy tone, complex depth of umami, and a unique appearance and mouth feel. Morels should always be cooked before consumed. They can be saute’ed, barbecued, roasted or stuffed and baked.  Morels grow in many habitats such as fruit orchards, sandy soil, forest floor, wood chips, and a certain type of Morel grows in woody areas after a forest fire, the “Burnt Morel”. Foraged by experts, the True Morel has a few characteristics that distinguish it as the top tier fungi. The two most important features to examine when trying to identify a morel mushroom are the cap shape and whether the interior is hollow.  Morels have a very distinct cap. Fairly uniform, they appear ridged and pitted inwards.  On most Morels the cap will be attached to the stem, not hanging free as with  Amanitas and many other mushrooms. Morel mushrooms inspire more passion than almost any other type of fungi, and SeafoodS.com celebrates Spring with their arrival.

Alaskan Black Cod – Sable

(Anoplopoma fimbria)

Alaska boasts the largest Black Cod population in the world, thanks to the state’s tight regulations to ensure sustainability of its seafood species. Alaska Black Cod features a rich succulent flavor and a velvety texture. It has beautiful snow-white fillets that flake perfectly and are melt-in-your-mouth delicious! Abundant moisture, and clean sweetness provide the restaurant guest the ultimate in Fine Dining! It also gives Chef a canvas that is limitless in preparation.  Similar to Chilean Seabass, Alaskan Black Cod has one of the best flake of any species. Ribbon-like layers of “Butter” make Alaskan Black Cod one of the most luxurious protein components available, and it is at home with a global take on preparation. From the “fermented” flavors of rural Asia to the clean bright flavors of the tropics, Black Cod’s application can travel extensively or incorporate the freshness of local Spring ingredients and indigenous flavors.

Meagre Suzuki- Royal Seabass

(Argyrosomus japonicus)

Meagre is a newer program to the celebrated aquaculture programs that have for decades brought to us the Branzino, Dourade Royal, and Trout. The reputation of these species shows the consistent quality of the program. The Mearge, or Suzuki, program is just another shining example of the richness of Aegean Sea Aquaculture. The product is one of SeafoodS.com’s direct import opportunities that guarantees incomparable shelf life and quality.  Meagre Susuki is a larger fish in aquaculture with an average market weight around 6 lbs. It has a bright translucent flesh that can be enjoyed raw, or slightly cooked. If a clean bright flavor with a tremendous mouth feel is tricky to procure for your crudo, then Meagre Suzuki is available to fill the niche. Medium is probably as far as you would want to take this species to preserve the delicate flake and moisture. However, Meagre Suzuki lends itself to an abundance of methods and techniques, and stands to flavors that represent its wild distribution. Light Mediterranean, Japanese, Pacific Rim, and a host of other global flare is easily incorporated into a Meagre Suzuki presentation.

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