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. 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 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 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

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