TEAM SEAFOODS.COM BLOG Sitka, AK Co-Op Halibut Endorsement Sitka Co-Op Halibut at J. Gilbert's Glastonbury Sitka Co-Op Halibut at J. Gilbert’s Glastonbury

Butternut Squash Risotto, Haricot Vert, Red Pepper Relish
Saffron-Vanilla Bean Buerre Blanc

“I promised my Rep – Chris Nelson – that I’d “show him love” if he could impress me with the quality and value on the Halibut on top of getting it to me when I needed it. He delivered on all promises. I’ve always found this particular product well worth the extra up front investment in purchasing dollars. I was delivered all large fillets cut from 40/60 fish, and I was able to cut thick, beautiful portions similar in sizing to an 8oz filet. We easily sold 80 entrees over the past 3 days. I feel I probably could have gotten a few more dollars on my menu without affecting sales. This product is not going to lower your food cost, but it doesn’t have to hurt it, and it can help to increase your check average and also the all important ability to WOW your guests!!

Anyways… I highly recommend the Sitka, AK Co-Op Halibut from if you’re looking for something special to run during spring/summer. These guys delivered on their promise and the product is well worth the endorsement.

And no… is not cutting me a check for this testimonial. It’s the REAL DEAL!”

-Chef Erik Blomstrann

South Pacific Barramundi Portion Program

Seared Barramundi Over Navy Bean and Lardon Casoulet with Lemon-Coriander Gastrique

Seared Barramundi Over Navy Bean and Lardon Casoulet with Lemon-Coriander Gastrique

At, we pride ourselves on identifying and solving our customers problems, and we helped Metro Wine Bar in Oklahoma City, OK find a WIN-WIN fall menu solution with our Indonesian Saltwater Barramundi portion program! When Executive Chef Jonas Favela needed a “quality” and “value-based” menu solution that was easy for him to control plate cost, we looked outside the box and offered this program to meet his needs.

For years, has offered fresh, natural sides of this brilliant Barramundi. We challenged our producer to look outside of their already excellent production, and supply a one-of-a-kind portion program that is value-based and “Chef-ready” without compromising the quality and integrity of the product. The result is exactly what you see pictured – a creamy, flaky, versatile whitefish that can easily be a value-based driver for your fall and winter menus. embraced the solution, and we now offer skin-off Saltwater Barramundi portions directly imported from our partners in the South Pacific.

This is a unique solution designed to fit a variety of chef’s needs. Without fear, you can menu a South Pacific Seabass this fall/winter at a great value for both your bottom line and your guests. We direct import this product from New Zealand weekly, and ship 22lb cases of this fantastic fish skin off in 6 ounce or 8 ounce cryovac packaging direct to your restaurant. It’s simple, all you need to do is open the box and get to work…

Let us know if this solution works for you!

Seasonal Alert: St. Marks, FL Stone Crab Claws October 15th

Stone Crab Claws - Fresh, Ready To Steam

Stone Crab Claws – Fresh, Ready To Steam

Seasonal Alert October 15th

Florida Stone Crab Opens

┬áJust south of Tallahassee, in the heart of Florida’s “Big Bend” region, is the port city of St. Marks, Florida. This is the water side home of Richard, Andy, and Johnny Lynn. They are brothers from a family that has fished the Apalachee Bay and Gulf of Mexico for six generations. They each captain a boat in the family’s five boat fleet. The most notable of their efforts is the renowned claw of the Florida Stone Crab. The Apalachee claws are meticulously harvested, brought to dock, steamed, and chilled to provide the highest quality Stone Crab Claw available in the market today. After chilling, they are packed and shipped nationally by within just a few hours. will once again be positioned as the #1 direct shipping avenue for the Apalachee Stone Crab Claw nationally. Our relationship with this program is more than just distribution – it is rooted and honored in the efforts of Richard, Andy, and Johnny by providing their earnestly gained livelihood to the best Chefs in the United States. We ship priority overnight direct from the Lynn Family dock in St. Marks. There is no faster turn around in Florida Stone Crab distribution, and we want to be your #1 supplier.

Mark your calendars – 6,000-7,000 traps will hit the Apalachee Bay on October 15th! invites you to reach out to our expert staff to secure this program for you and your guests!

Product Knowledge: MSC Certified Glacier 51 Toothfish

MSC Certified Glacier 51 Patagonia Toothfish aka Chilean Seabass

MSC Certified Glacier 51 Patagonia Toothfish aka Chilean Seabass

Nothing can rival the story of Glacier 51 Toothfish. Located in the Australian sub-Antarctic territory around Heard Island, a staggering 4,109 km from mainland Australia, Fiftyone Glacier inches into the surrounding icy waters of the storm tossed Southern Ocean. It is this extraordinary environment that is home to the highly prized Patagonian Toothfish (Dissostichus elegnoides). The story includes tough crews in small boats in mighty seas. It involves overcoming pirates, high seas chases and international media coverage. It is also a story that proves the power of collective action and shows what is possible when conservation, responsible industry, science and Government work together for a common goal. The success of this collective action is now evidenced by the Marine Stewardship Council certifying the fishery as sustainable and the Monterey Bay Aquarium listing this Australian fish as ‘Best Choice’. This is a story of a truly remarkable fish!

Certified ‘sustainable’ by the Marine Stewardship Council (MSC) and rated ‘Best Choice’ by the Monterrey Bay Aquarium’s Seafood Watch ┬« Program, Glacier 51 Toothfish is the ultimate choice in terms of sustainability. Australia’s Heard Island Toothfish fishery undergoes rigorous stock assessments by the Australian Antarctic Division (AAD) and the Commission for Conservation of Antarctic Marine Living Resources (CCAMLR) to ensure accurate on-going sustainability of the stock. Vessels are required to do research cruises and tag and release thousands of Toothfish to further improve our understanding of the biology and status of Toothfish. By regulating the fishery and continuing the extensive research programs on Toothfish, the Australian government and CCAMLR have ensured that fishing for Toothfish at Heard Island is sustainable FOREVER.

The prestige of being on some of the world’s top restaurant menus is not an honor bestowed upon many. It’s no wonder though, when Glacier 51 Toothfish projects premium food like characteristics – a complex, yet delicate mouth feel that coats the palate appealingly, making it a pleasure to eat. It’s snow-white flesh and broad scalloping flakes display the result of perfection. The elegant balance of flavor and texture in Toothfish provide a culinary versatility rare in fish fillets. With high omega 3 content, Toothfish is well suited to a wide variety of preparations, the flesh providing a perfect canvas for any number of flavor profiles and combinations, making it well suited to a broad range of cuisines.

“At Austral Fisheries we work hard to ensure that our fishing crews are safe, that our fish is handled with care and respect and that the best science supports environmentally sustainable fishing. It is therefore with great pride that we are able to offer you a truly extraordinary culinary experience from a fish with an impeccable pedigree. This fish is like nothing else you’ve tasted, it is the ‘hero on the plate’ and it is a privilege to be able to bring it to you.”

David Carter, CEO
Austral Fisheries

A Visit To Harlow NYC

Branzino - Wasabi Stem Gremolata, Crispy Hearts of Palm (

Branzino – Wasabi Stem Gremolata, Crispy Hearts of Palm (

“Swanky seafood surfaces in Midtown at this subterranean newcomer that’s an out-of-the-box hit with high-flying high-society types; no surprise the price tags are hefty, but payoffs include gorgeous staffers, serious cocktails, and a glamorous setting outfitted with deco furniture, ornate plasterwork and a sleek raw bar.” – Zagat

My Father – in his retirement – resurrected his passion for making art, and although he lives in Northern Kentucky, his mix of “Art History” and “Surrealism” caught the eye of a gallery curator in Chelsea. He was asked to display four pieces in a show, so my wife Mary and I headed to New York City for a weekend to attend his opening (Agora Gallery Feat. Sam Hollingsworth).

When we travel, Mary and I generally look to soak up the local scene, take in the culture, and seek out amazing food and this trip was no different. Mixed into an enjoyable walk in Central Park, a visit the Guggenheim, and window shopping on Madison Avenue, we enjoyed a breakfast sandwich near Gramercy Park, hand-made mini doughnuts in Hell’s Kitchen and house cured Salmon on the Upper East Side. However, the biggest highlight (outside of my Father’s display) was a trip to Harlow, a customer.

My goal when visiting any customer is to experience the restaurant like any other guest, so we made our reservation through OpenTable. We found Harlow to be a stunningly beautiful space mixing art deco with modern lines and sensibilities. The wait staff was friendly, professional, and well-versed on the menu. I’m on a Spanish wine kick right now and found an excellent Priorat blend. The menu was full of unique seafood, and I was proud to see three items featured on the menu including our Salt Prawns. We had a number of things including the crudo Hamachi sparsely adorned with a soy salt called “soyu.” The umami in this light, flaky finishing ingredient was incredible. The Branzino from was filleted and cooked perfectly and I am still craving the Wasabi Gremolata served alongside. Harlow’s kitchen, under direction of Executive Chef Danny Ye, clearly demonstrates a deep passion and understanding of their craft. Cheers!

At the end of the meal, I did get the opportunity to visit with Chef Rick Liang in the kitchen and thank him for his support. would not be what it is today without customers who value the quality of their seafood, the dedication of our associates, and the service we provide. The most rewarding part of the visit was when I was stopped by several servers on the way out. They thanked me for our great product and shared that the Branzino was the best seller on the menu and they were proud to recommend it to their guests!

What a great partnership!!!

Chad Hollingsworth