TEAM SEAFOODS.COM BLOG


Ocean Tides – SoCal is Hot Pt 1

Chef – SoCal is Swimming in Fish!

Ah Southern California… Where the setting sun dips into the omnipotent Pacific. Warm sands and cool ocean breezes entreat the global traveler. Where nouveau cuisine comes to life while grasping tightly to the traditions of their history. Rich in Seafood, San Diego is a hub for great food and culinary talent. SeafoodS.com is over the moon to offer the Direct Distribution of some of the nation’s finest sea creatures while supporting some of the coolest fisheries of the Baja.

Hand Line Fishermen of the Baja have been an intergral part of SeafoodS.com. 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. Fishermen – The Quintero Family, Ortega Cruz, Elmar King, Paisa Ocegueda

San Diego’s ports harbor some of the Pacific’s most dedicated men and women of the sea. Longline Boats like F/V Kraken and F/V Anthony G offload each week with brilliant pelagic species found between the mainland and Hawaii. The brilliant winds of the Pacific often slipstream the catch into port as quickly as it is boated. Displaying the highest quality is what the San Diego fishery is highly renowned, and we have it for you the very next morning. Find the species that fits your need and it’s a call away.

 

California Halibut – “Right Eye”
(Paralichthys californicus)

 

California Halibut falls comfortably between Alaskan Halibut and Large Summer Flounders. That gives it a well recognized marketability to anyone across the country and beyond. The California Halibut have wide thick fillets that are perfect for high heat cooking methods. California Halibut stand alone in the Halibut realm as a light, delicate and clean flesh that works in a multitude of applications. A favorite in Ceviche, the California Halibut has the moisture content to stay creamy, but lower fat contents to keep the Ceviche clear and bright. It also has a great propensity for buttery sauces, vinaigrettes, gastrique, and broths. Give this incredible Halibut a place on the Feature Board and bring a great hand line caught species to your guests.

 

Pacific Red Snapper – “Huachinango”

(Lutjanus peru) 

 

The Red Snapper is member of the Lutjanidea or Snapper Family, which are known in English as snappers, and in Mexico as pargo and Huachinango. A highly-prized game fish, the Red Snapper is distinguished by an overall bright red or sometimes a dark pink color, predominant on the head, back, and all fins, which gradually turns into white with a silvery sheen on the lower part of the body. It has a relatively “smooth” and streamlined appearance, as compared to most other snappers, but there isn’t a comparison for the complex Pacific flavors of the Huachinango. The fierceness of the rolling ocean strengthen the Huachinango and firm the flesh with a toothsome appeal while maintaining brilliant flake and moisture. The name alone peaks the interests of diners, and its excellence seats it firmly in their menu memories to be requested again and again.

 

Cabrilla Grouper – “Various”  
(Mycteroperca rosacea
) 

 

Cabrilla fillet have a paper white flesh that is textually firmer than Atlantic Black Grouper, but just as sweet and moist. The Cabrilla Grouper go through color changes during the year. Depending on the color of the fish at capture, the common name may change. Sardinera, Golden Grouper, Leopard Grouper, Spotted Grouper all associate with the species.The Spring typically shows a transition from Leopard to Golden. Ingredient names lend a poetic flare to any menu, and Cabrilla offers the poetry with a texture, taste, and presentation that matches the allure of its name.

Contact SeafoodS.com to Customize Your SoCal Features

 

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 – Kuskokwim, Chignik & Susitna

Chef – June’s Chinook Openings!

Yukon River Chinook will see closures again this year with underwhelming forecasts of returning fish. That’s not the issue with many other river systems. Management of many of Alaska’s river Chinook have been very successful and push optimism into each captain and  crew.
The 2016 Kuskokwim River Chinook salmon forecast is for a range of 125,000-219,000 fish. The drainage-wide Chinook salmon escapement goal is 65,000-120,000. Average subsistence Chinook salmon harvest is 84,000. If the run comes back within the forecast range, then there may be enough Chinook salmon to provide for escapement and subsistence needs. The Kuskokwim is a giant. 702 miles of pristine water make this the 2nd largest river in Alaska and the 7th largest river in the USA. It’s Chinook have been an important staple in the economy of its region. Boasting the largest Chinook harvests in Alaska, the early runs are paramount.

The Chignik is a short river system, but has Chinook in great numbers. The Chignik River is located on the Alaska Peninsula near the village of Chignik and is the largest Chinook salmon producing system on the southern shore of the Alaska Peninsula. The Chignik River watershed is dominated by the Black and Chignik lakes, with the Black and Chignik rivers draining them, respectively. Chignik River Chinook salmon exhibit late run timing, with freshwater entry occurring from late June to mid-August and about half of the run is over by mid-July.

The Susitna River is a 313 mile flow of pure glacier water that ranks 15th in the USA in size. The Chinook runs in the Susitna have been steady since 1985, and show over 80% of the total Salmon species capture for the 2016 forecast. However minimal to Alaska’s other rivers, the Susitna River produces an incredible quality in Chinook Salmon. Landings of the 2016 Susitna Chinook will be approximately 2,000 fish. That’s exactly why SeafoodS.com presses tirelesly to procure the fish that set the Susitna, our product line, and our customers apart.

The Kuskokwim River Delta 

The Chignik River

The Susitna River

CONTACT SEAFOODS.COM TO SECURE JUNE CHINOOK
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 – More Chinook Runs Open

Chef – More River Chinook Open This Month!

Stikine, The Great River. Also translated from the native Tlingit tongue as “Cloudy River” believed to arise from the spawning Salmon milt. The Stikine was one of the great Salmon runs through the late 1980’s. Poor conceptualized management decreased the number of Salmon returning to the Stikine until 1995 when Alaskan and Canadian management agencies, along with native tribes began tightly managing and tagging large Chinook for a better understanding of populations. By 2007 the number of Chinook had doubled from 14,000 large fish to 28,000. This year projected numbers of large Chinook, over 28 inches, are anticipated to reach over 40,000 fish. This gives an optimistic outlook for the year’s commercial fleet and a healthy supply in direct distribution. SeafoodS.com will be positioned for direct shipping for King Salmon. An even brighter highlight of the rebound of the Stikine is its inaugural Sockeye season this year. Look for these deep red species in late June.
The Taku River  is one of 3 nations. Spanning from British Columbia to Juneau, the Taku, named for the native Taku Indians, is a grand span waterway with a rich history. Historically a very productive fishery, the Taku has seen its share of decline in Salmon population, but in 2015 the Chinook population was considerably higher than its 30 year average. An estimated 45,000 plus Chinook should return to the Taku with escapement plans and routes to ensure the growth of Taku Salmon populations. Taku Salmon are harvested on both the Canadian and Alaskan sides and SeafoodS.com will have availability of both harvests. Call SeafoodS.com to secure your River Run Salmon for a historical menu plan.

The Stikine River


The Taku River


Sockeye – Red or Bluejack Salmon

(Oncorhynchus nerka)


Coho – Silver Salmon

(Oncorhynchus kisutch)


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
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 – Mother’s Day Edition

Chef – Make a Special Day for a Special Lady!

mothers-day-gift.jpg

Veterans to the F&B Industry typically celebrate Monday with Mom. It is historically one of the two busiest Sundays of the year. Whether you are planning for a la carte brunch and dinner, or you’ve crafted the finest banquet in town, SeafoodS.com wants to assist. We look forward each year to facilitate the needs of our customers and carefully select and offer the perfect products for your Mother’s Day successes.  Many of us at SeafoodS.com have navigated menu planning, careful scheduling, flower procurement, long prep lists, booth naps, storage “Tetris”, and multi-day shifts in preparation of a celebration. A celebration of Mom. It is daunting, but satisfying. It’s the joy of treating someone’s mother, (rarely our own), to a lavish Sunday. After all, they’ve done so much.  We want to assist. We can combine many of your order guides into one easy step. Call SeafoodS.com. Our team of experts can source the finest products that you may need. It clears your desk and gets you back in the trenches.

Creative Fresh Fish

Specialty Shellfish

Gourmet Meats

Sustainable Caviar

Call for Selection and Pricing

Contact Team SeafoodS to Customize Your Mother’s Day

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