TEAM SEAFOODS.COM BLOG


Ocean Tides – VIP Pop Up

They All Keep Saying “VIP”

We Have The Box

On Valentine’s Day everybody needs attention. The special attention… The kind of attention that loses a ring from time to time, but… the desert where it was suppose to be was flawless. You know. Food FIRST. Well when they say that they made room for them, open your SeafoodS.com “Box” to pull out a tasting. A Hawaii box of Sashimi puts the Pacific tableside. A San Diego shipment will put hands on abalone and something for the grill. We have multiple boxes from the best fisheries in the world. Now that you have set the night of 2 tops into motion, look for your own fun with a multi-species “taster” to keep the line guessing.

UFA Honolulu Auction

Hawaii Box

Hawaii’s Market is unique; boats fishing local waters bring their bounty in to be offloaded into Hawaii’s auction, “United Fishing Agency Auction.” Hawaiian auction bidders know their favorite boats, handling practices and ordering days. Each buyer takes their prized winning bid back to the plant each day and grades it for national distribution next day.

Baja & San Diego Day Boat

California Box

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.

Boston Day Boat Pier

Boston Box

SeafoodS.com shows a strong presence in Boston Display Auction, Boston Pier, and a multitude of Day Boat Hand Gear operators who supply some of the best quality in New England. Beautiful Day Boat seafood coming into New England from Rhode Island through Maine. Hooked Extra Fancy and always the highest quality product available. Give your guests the delight of Hooked Day Boat seafood.

Contact SeafoodS.com

Josh Adams : 704-769-2260
Josh Bogen: 704-769-2261
Mike Casagrande: 704-769-2263
Karen Harmon: 704-769-2262
Patrick Lowder: 704-769-2265
Chris Nelson: 704-769-2256
Aaron Philbrick: 704-769-2320


Ocean Tides – Setting Trends for ’17

Chef – Set Your 2017 Path With SeafoodS.com!

Celebrate Your Own Food Trends

Everyone with a computer, phone, tablet, and newspaper/magazine subscription has seen some paradoxical reiteration of “2017 Food Trends”. This is where those writers who are “in-the-know” and chefs around the media camps, and culinary websites have all brandished their predictions of what will be “hot” or “trendy” this year. It is all well and good for restaurant guests to read them and feel a bit closer to the industry. It also allows cooks, of all levels, to find depth in items that may have not been researched in their careers. It also brands a myriad of products that have been underutilized, under sung, or under a rock for the past one hundred years. It opens a whole new ingredients list, methodology of technique, philosophy of procurement, or ideology of food that will flourish for the next three hundred and fifty some odd days. We are all intrigued by where this year will take the concept of food and beverage.

At SeafoodS.com, we invite you to see the products that we are securing in 2017, and watch closely to the ever-improving list of items that we continually add to the roster. We invite you to sit for a moment and discover your own “trends”. We invite you to take a raw ingredient, specialized technique, or your own philosophy to set the trend… to make it “hot”. We invite you to go against the grain of 2017 commonalities if you so choose. We know that our customer base and potential clients are extraordinary, and are the leading culinarians in each of your own marketplaces. We offer a Glossary and Menu Planning feature to our site to open up the floodgates of “trendy” creativity. If you don’t see an item that you seek, simply contact SeafoodS.com and a procurement expert will happily comb the planet for your need.

However, we did see a couple popularly noted trends that even peaked our interests. Below are examples of those note-worthy items.

Non-Sushi Japanese

And why not? Sushi is relatively “new” in a cuisine that spans thousands of years. The flavors of Japan are inherently sophisticated and the umami of most colloquial ingredients are utilized in heartier dishes. That’s exactly why we look to Wagyu. With the remarkable lime-light recently shown on Kogi Fungus (Aspergillus oryzae), nothing accepts the rich flavor of Kogi like a well marbled cut of Wagyu. Call Team SeafoodS to secure the perfect Wagyu program.

Japanese Satsuma

Kerwee

Lone Mountain Ranch

Mishima Reserve

Snake River Farms

 

Octopus 

Our tentacled friends hit high prediction marks on Pinterest for 2017. That simply means that the general diner is finding a new love for this cephalopod. From the classic Mediterranean preparations to Old School Smoking and BBQ, this peculiar animal is not as unapproachable as it has been in the past. While we are overtly impressed with the Octopus of Spain and other Med locations for multi-seasonal menus, we celebrate the Apalachee Bay until the end of Stone Crab season. Our team has been working closely with sixth generation Apalachee Bay Stone Crabbers all season. The by-catch of the haul is delicious Apalachee Octopus. The crab-fattened Octopus, which feed on the Stone Crab, arrive to the dock rigor-ed and days fresher than they will arrive to their destination “market”. This is a platinum opportunity to purchase directly from the hands of the trappers themselves. Don’t let the first quarter sneak by without trying these Octopus. Reach out to Team SeafoodS to chat about the harvests and availability.

Apalachee Bay Octopus

 

Contact SeafoodS.com

 

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
Patrick Lowder: 704-769-2265
Chris Nelson: 704-769-2256
Aaron Philbrick: 704-769-2320
Brad Rosa: 704-413-3267


Celebrate The Holidays – SeafoodS.com Advent Calender


Winter Polar Halibut

The holidays are right around the corner. SeafoodS.com is excited to feature a Wintertime Halibut from the polar circle. Our Day Boat fleet of nine Norwegian “Sjark Boats” fishes short trips in the Barent Sea. Ultra-fresh, flown weekly into the United States, this halibut is a perfect feature for your December menu.


Lone Mountain Ranch Wagyu

Acquired in 1965 by Marion and Glen Lloyd, the Ranch served as the stomping grounds for the extended family while they raised various breeds of commercial cattle. Mary Lloyd Estrin and her husband Robert (Bob) Estrin took the reins of the Ranch in the mid-90s, spending cherished time on the land while cultivating a new legacy for the Ranch. After experiencing Wagyu beef at a Santa Monica restaurant in 2004, Bob knew the future of the family Ranch lay on his plate. In 2005, Bob purchased his first two 100% Fullblood Wagyu Bulls, transitioning the entire herd from conventional cattle to 100% Fullblood Wagyu by 2008. Located in Golden, New Mexico, between Santa Fe and Albuquerque on the historic Turquoise Trail, the Lone Mountain Ranch is a treasured and enchanting swath of land. Nestled between the San Pedro and Oritz Mountain ranges, this 27,000-acre plot is a vibrant ecosystem anchored by the lone mountain that guards the valley. We value this very special place as a piece of our heritage and take great care in nurturing it.


Maine Wild Sea Scallops

Get your Sea Scallop recipes in “Holiday mode”. December 1st opened the Maine Scallop Season and SeafoodS.com unites again with some of the freshest Day Boat Scallops Maine has to offer. This small Day Boat fleet of divers and dredgers are rigged and ready. The Scallops’ commercial harvest bolsters 6 day work weeks. The weeks consist of half diving beginning December 1st and ending April 15th, and half dredging beginning December 5th and ending March 29th. Each shipment of Day Boat Sea Scallops state F/V or Divers’ names to ensure you and your guests the trace-ability of these immaculate Scallops. Reach out to SeafoodS.com to get your Holiday menus secured.


Prawns

The Spencer Gulf prawn fishery leads the way in environmentally sustainable fishing practices, which is now being role-modelled worldwide. Recently this was acknowledged through being awarded Marine Stewardship Council Certification. Spencer Gulf King Prawns are an Australian product, caught and packed in Australia. The highest level of quality control is maintained, ensuring presentation, flavor, and product life is preserved.

Wild Nigerian Tiger Prawns are an alien species to many waters far from their Asian origin. They are considered invasive, and eating them could be viewed as stewarding ecological balance. Wild Nigerian Prawns are an incredible tasting and an awe inspiring product. With correct culinary application, the Wild Tiger Prawn can be the summit of the “Seafood Feature”. A hearty initial snap that finishes buttery and succulent, Tiger Prawns are “Giant” in proportions (some 10-13″ long), and have vast culinary applications. Wild Nigerian Tiger Prawns will have your guests “Marketing” your restaurant to everyone they encounter.

arabineros are “Parte superior del mundo”. Top of the world!!! Carabineros reign supreme in Mediterranean Fine Dining. Red Shrimp boast a natural Lobster-Like Sweetness and a very robust “Sea” flavor. Revered for the almost absurd size the Carabinero is by far the largest Red Shrimp on the market. Culinary applications demand skill and respect of the product. Treat as a delicate small Lobster and it becomes a protein without reproach nor equal.


Nantucket Bay Scallops

Captain Jeff Henderson of the F/V Miss Alice has been fishing the Nantucket Harbor and surrounding scallop grounds for decades. Over the years he has developed an almost uncanny knack to always locate these succulent bivalves regardless of the conditions. Jeff works with 15 other boats and skippers during the course of the Season to provide SeafoodS.com with “Nannys” direct from his “Scallop Shanty” to your guests plates within 24 hours from live shuck.

Nantucket bay scallops are harvested by fishermen in small boats from the shores and bays of Nantucket Island using hand dredges. Scallops are landed live, taken ashore and immediately shucked, often by the fishermen themselves in dockside shucking shanties. Fishing for bays can be restrictive: besides heavy winds and ice that can keep the boats tied, fishermen are actually forbidden from harvest if the air temperature is lower than 28°F before 10 AM. Because the water is warmer than the air, scallops will die immediately once dredged, killing both undersized juveniles who would be cast back along with the marketable catch. And although the season is opened until March, it is not uncommon for fishermen to stop fishing altogether once the harbor freezes up entirely, sometimes as early as the first week of January. Nantucket Bay scallops are smaller than sea scallops, and are about the tip of the thumb once shucked (60-80 per lb or 60-80 count). The meat itself is the abductor muscle of the scallop, and has a sweet, mild taste that is unequalled anywhere. Nantucket Bays are especially sought after because of their ability to be served raw when fresh, and at their ability to caramelize beautifully when put to heat. Super fresh Nantucket bay scallops can and SHOULD be enjoyed raw. Some sushi connoisseurs swear that the scallop is the greatest raw bar selection. Otherwise, bay scallops are preferred in ceviche dishes or are baked with herbs, wrapped in bacon, skewered and grilled, or battered and deep-fried or lightly pan-seared until the edges are a crispy brown. Simply one of the best treats that the ocean can offer.


Florida Stone Crab Claws

2016’s Stone Crab Season is going very well. We look at the abundance of this sustainable fishery as a shining symbol of Holiday Magic. The crab are moving well and finding the traps daily. SeafoodS.com invites all of our Chefs to incorporate this stunning, sweet, mellow, and succulent Crab Claw in any of your Holiday menus.

Florida Stone Crab harvests are one of the most “sustainable” crab industries in the world. Only the larger claw is removed, returning the live Stone Crab to the water to regenerate another claw.


 


Ocean Tides – Global Wagyu Beef

Chef – Time To Get Down On The Farm   

American, Australian, and Japanese Wagyu

In October SeafoodS.com takes you to the green pastures of farmed availability. The many partnerships in our “Farm” network allow SeafoodS.com to bring to you the unique and desirable proteins that make menu writing a more flavorful endeavor. Finish your October with incredible Wagyu.

100% Pure Bloodline American Wagyu 

(Bos Taurus)

“The Lone Mountain Ranch has been in our family for over 50 years.”
Acquired in 1965 by Marion and Glen Lloyd, the Ranch served as the stomping grounds for the extended family while they raised various breeds of commercial cattle. Mary Lloyd Estrin and her husband Robert (Bob) Estrin took the reins of the Ranch in the mid-90s, spending cherished time on the land while cultivating a new legacy for the Ranch. After experiencing Wagyu beef at a Santa Monica restaurant in 2004, Bob knew the future of the family Ranch lay on his plate. In 2005, Bob purchased his first two 100% Fullblood Wagyu Bulls, transitioning the entire herd from conventional cattle to 100% Fullblood Wagyu by 2008.
In 2010 the restaurant and consumer arm of the business was launched, bringing our 100% Fullblood Wagyu beef directly to the kitchens of professional and hobby gourmet chefs alike. Since then we have been growing both our herd and consumer offerings, launching our award-winning 100% Fullblood Sausages and Beef Jerky online and in gourmet retailers in 2014.

“Our Land”

Located in Golden, New Mexico, between Santa Fe and Albuquerque on the historic Turquoise Trail, the Lone Mountain Ranch is a treasured and enchanting swath of land. Nestled between the San Pedro and Oritz Mountain ranges, this 27,000-acre plot is a vibrant ecosystem anchored by the lone mountain that guards the valley. We value this very special place as a piece of our heritage and take great care in nurturing it.

Kobe Style American Wagyu 

(Bos Taurus)

HIGHER THAN PRIME

Snake River Farms American Kobe (Wagyu) beef is celebrated by chefs and beef connoisseurs throughout the world and featured in a number of Michelin starred restaurants. USDA Prime, the highest USDA grade for beef does not adequately represent the quality of our distinctive and delicious beef. Only 3% of all beef in the US receives the designation of Prime, yet Snake River Farms far exceeds the standard.  For this reason, we utilize the Japanese marbling scale which accurately measures the marbling in Snake River Farms beef.
EXTRAORDINARY CARE
Snake River Farms carefully manages how our Wagyu/Angus cattle are raised from start to finish. The extraordinary care given to these special breeds makes Snake River Farms American Wagyu Beef one of the finest meats available.
Snake River Farms Wagyu/Angus cross cattle are raised along the high plain of the Snake River in Eastern Idaho. Our proprietary herd is one of the most highly regarded groups of American Wagyu cattle in the world. We have adopted many aspects of the heritage-steeped Japanese feeding method which takes up to four times longer than traditional U.S. cattle production methods. The result is stunningly beautiful beef that’s extremely tender, intensely flavorful, and a one of a kind dining experience.
EXCEPTIONAL BREEDING
Wagyu cattle, an ancient breed that was refined in the Kobe region of Japan, serve as the foundation for the Snake River Farms American Wagyu beef program. In the 1980’s family owned and operated Snake River Farms brought over a small herd of purebred Wagyu cattle to the United States, and have been perfecting their herd ever since.
SRF works with other western family ranchers who utilize our Wagyu Bulls (male cattle) on their beef cows (females) to raise the 50% Wagyu calves that make their way into the Snake River Farms American Wagyu Beef program. These cattle contain the characteristics that allow our beef to have the best of both worlds; exceptional marbling (intermuscular fat) that the Wagyu are famous for, and the desired and strong “beefy” flavor coming from your more traditional cattle breeds.
Once the cattle have been raised on the ranch, they are moved to eastern Idaho, along the Snake River where they are finished. We have adopted the same philosophy of the heritage steeped Japanese feeding methods, and though we do not massage them daily of feed them beer, the cattle do receive a balanced diet of Northwest ingredients that include Idaho potatoes, soft white wheat, corn and hay. The slow paced way that we finish cattle, four times longer than most cattle in the US, allows our American Wagyu to substantially increase their amount of marbling, or deposits of intramuscular fat. Though these cattle are genetically predisposed to greater marbling they actually have a lower percentage of saturated fat than any other breed.
When it comes to grading, American Wagyu out performs regular beef every single time. Prime, which is the highest USDA quality grade does not adequately represent Snake River Farms Beef, so we have developed a grading system that is a combination of the Japanese and U.S. grading systems. Our grading scale begins as USDA Prime which is equal to a Japanese “Beef Marbling Scale” or BMS 5 and goes up from there.

Kuroge Line American Wagyu 

(Bos Taurus )

All Mishima Reserve beef comes from cattle that descend from Kuroge Wagyu (Black Wagyu) bulls, the Japanese breed that elevates beef to a luxury. Wagyu has the unique, genetic ability to store fat within the muscle, which is the basis to the meat’s extraordinary flavor and tenderness.
In fact, Mishima Reserve’s premium beef is so well marbled, that the supreme quality of this beef eclipses USDA Prime beef.
Born and bred in America, Mishima Reserve cattle begin their life out at pasture. While US Beef cattle are typically fed for a period of 90 to 120 days, getting them to market as quickly as possible, our cattle live a different life.
After starting on grass, they are finished on grains, fed over an extended period of 350 to 500 days. Mishima Reserve cattle are raised slowly, with easy access to clean air, water, and premium feed, because not only is this better for the cattle, but it also allows time for the meat to richly marble.
We provide the ideal environment and high-quality feeds-like barley, rolled corn, corn silage, alfalfa, and wheat straw-and let nature do the rest.
  • No animal by-products, including rendered animal fats or animal proteins
  • No added hormones or growth promoters of any kinds
WAGYU AS A PART OF YOUR DIET
Indigenous to Japan, the Wagyu breed is best known for its ability to produce tender, beautifully marbled beef. Interestingly, the Wagyu breed was not intended to become the best meat-quality breed in the world. That happened quite by accident.
An ancient breed, Wagyu cattle were selectively bred for centuries to strictly to be work animals, able to work long days and live long, productive work lives.
Remarkably, this cultivation led to key adaptations in the beef quality and nutrition.
One is the unique ability of Wagyu cattle to store energy in a quickly accessible form, as fat within the muscle tissue. This is the reason behind Wagyu beef’s exceptional marbling.
The other adaptation is that much of that energy is in the form of mono-unsaturated fats, which has a lower melting point, enabling their joints and muscles to be flexible and loose throughout the long days. In fact, the Wagyu of today contains half the level of saturated fat and twice the level of mono-unsaturated fat, compared to other breeds, as well as higher levels of Omega 3 and Omega 6 fatty acids.
Despite being bred for centuries in this way, it wasn’t until the last 70 years that Wagyu cattle was considered as ‘beef’ animals. It was then that the amazing characteristics were fully realized and today, Wagyu is behind the most luxurious beef brands in the world.
THE FACTS
  • Full-blood Black Wagyu bloodlines
  • Long-fed for over 350 to 500 days
  • No added hormones
  • Fed no animal by-products
  • Higher in omega-3 and omega-6 fatty acids
    than other breeds
  • Lower in saturated fat than other breeds
  • Highly marbled beef for great flavor and tenderness
  • Born and raised in the US

Tajima Line Australian Wagyu 

(Bos Taurus)

With a commitment to quality spanning more than 55 years, the Kerwee Group have embraced innovation to deliver Australia’s finest beef to the world’s most discerning markets. Today that commitment goes from strength to strength as Kerwee embraces new market opportunities and an ever increasing demand for high quality beef.The company has also recently completed a state of the art Temple Grandin designed cattle handling facility to promote clean, low stress handling practices where the animal’s health and well being are monitored and managed around the clock. Kerwee’s emphasis on nutrition is a key contributor to it’s quality product and has seen the company invest heavily in grain handling and boiler facilities. Designed to improve the nutritional value of feed these facilities provide steamed flake barley and wheat fresh to the bunk each day. Together with silage, molasses, brewer’s grain and minerals Kerwee’s animals are HGP (Hormone Growth Promotant) free and fed on a nutritious, GMO (Genetically Modified Organism) free feed for over 200 and 400 days before preparation and packing to the highest AQIS approved export standards.
The Tajiri or Tajima line is formed in the Kansai region, especially in the prefecture of Hyogo. The coat of this bloodline is black. Originally the animals were used as draft animals. This circumstance led to a greater development of the forequarters compared to the hindquarters.  Tajima cattle are generally small framed and have lower growth rates, but the meat quality, in regards to marbling grade and tenderness, is excellent. The Tajima line is considered the most efficient line for producing high-quality meat. Our main focus is on genetic material from this line.

Pure Bred Kuroge Line Japanese Wagyu 

(Bos Taurus)

Wagyu is one of the most famous worldly known beef. Kuroge Wagyu is a breed of Japanese Black hair. They are raised in Japan. Each newborn calf stays with its natural mother for about 10 months. The calf is then sold to farmers who feed and fattened it with hay, rice straw, other roughage, barley and corn for the next 24 months. Extensive care and much labor spent to raise the cattle resulting in beef whose snow white fat thoroughly marbles the muscle the muscle meat. Only virgin heifers and steers are qualified to become Wagyu. Wagyu is raised all over Japan but Kagoshima and Miyazaki prefectures could be the most productive areas compared to other prefectures. They are raised by human beings and treated like their children. Each cow is assigned their own house (cowhouse). They are normally raised near the ocean or mountains which has cleaner air and water.
The Japanese invented this level of quality through generations of breeding history and refinement of their feeding techniques. A5 is the highest grade. The meat at this rank has the highest marbling of fat in its muscle meat, the fat is snow white color (lower ranking beef fat has a yellowish tinge), the muscle meat is bright red-orange and it has smooth melting texture.
The Japanese Grade is assigned after careful evaluation and scoring of five distinct carcass attributes. Only carcasses found to have the ideal score in each category are assigned the highest possible grade of A5. The five factors on which the carcass is scored are:

・Purity of Bloodlines
・Marbling
・Firmness and Texture of the Meat
・Color and Brightness of the Lean
・Quality, Luster and Color of the Fat

Contact SeafoodS.com

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
Patrick Lowder: 704-769-2265
Chris Nelson: 704-769-2256
Brad Rosa: 704-413-3267


Ocean Tides – 2016 Nanny Bays

Chef – Nantucket Bay Scallop Season Opens  November 1st

Humble Beginnings

Bay scallops were not always considered a delicacy. In fact, in the early 1800s, they were used as bait for cod-fishing. It wasn’t until later in the 19th century that they became popular, and islanders quickly realized Nantucket was surrounded by a valuable commodity, literally waiting each season to be scooped off the bottom, shipped to the mainland and sold at a premium.

Commercial Scalloping

 

Many of the Island’s long-time commercial scallopers follow a family tradition passed down from generation to generation. Scallopers’ lives are by no means easy. They rise before dawn to be on the water by 6:30 a.m. between November and March (unless the temperature drops below 28 degrees or the wind is howling). They set out in small, open-decked boats, frequently alone, or with just a partner to help them haul their dredges. Locating scallops requires an intimate knowledge of the complex, ever-changing contours of the harbor floor, though most have never seen it. There’s also the risk of snagging another scalloper’s dredge, a costly and time-consuming setback. Commercial scallopers haul their catch from the bottom with dredges dragged behind their boats. “It’s very complex. There is so much to it with the natural changes in each season. November fishing is very different from March fishing,” said Marina Finch, who got her start with long-time scalloper Neil Cocker. In a banner year they are often back at the dock and enjoying a cup of coffee by 9 a.m., secure in the knowledge that they’ve just brought in several hundred dollars worth of succulent shellfish. Once the scallop boat is back at the dock, the scallops, still in their shells, are brought ashore and taken to a shucking shanty, where they wait to be opened. With three quick flicks of a knife blade, veteran shuckers open the shells and separate the meat. It’s a repetitive job, but the best shuckers can go through thousands of shellfish a day. And the industry couldn’t survive without them.

YOUR Fishermen

 

Captain Jeff Henderson of the F/V Miss Alice has been fishing the Nantucket Harbor and surrounding scallop grounds for decades. Over the years he has developed an almost uncanny knack to always locate these succulent bivalves regardless of the conditions. Jeff works with 15 other boats and skippers during the course of the Season to provide SeafoodS.com with “Nannys” direct from his “Scallop Shanty” to your guests plates within 24 hours from live shuck.

The Scallops

(Argopectin irradians)

Nantucket bay scallops are harvested by fishermen in small boats from the shores and bays of Nantucket Island using hand dredges. Scallops are landed live, taken ashore and immediately shucked, often by the fishermen themselves in dockside shucking shanties. Fishing for bays can be restrictive: besides heavy winds and ice that can keep the boats tied, fishermen are actually forbidden from harvest if the air temperature is lower than 28°F before 10 AM. Because the water is warmer than the air, scallops will die immediately once dredged, killing both undersized juveniles who would be cast back along with the marketable catch. And although the season is opened until March, it is not uncommon for fishermen to stop fishing altogether once the harbor freezes up entirely, sometimes as early as the first week of January. Nantucket Bay scallops are smaller than sea scallops, and are about the tip of the thumb once shucked (60-80 per lb or 60-80 count). The meat itself is the abductor muscle of the scallop, and has a sweet, mild taste that is unequalled anywhere. Nantucket Bays are especially sought after because of their ability to be served raw when fresh, and at their ability to caramelize beautifully when put to heat. Super fresh Nantucket bay scallops can and SHOULD be enjoyed raw. Some sushi connoisseurs swear that the scallop is the greatest raw bar selection. Otherwise, bay scallops are preferred in ceviche dishes or are baked with herbs, wrapped in bacon, skewered and grilled, or battered and deep-fried or lightly pan-seared until the edges are a crispy brown. Simply one of the best treats that the ocean can offer.

Nantucket Bay Scallop Season Opens November 1st

Call SeafoodS.com for to secure your first run.

Contact SeafoodS.com

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
Patrick Lowder: 704-769-2265
Chris Nelson: 704-769-2256
Brad Rosa: 704-413-3267

 


Ocean Tides – Funky Fowl

Chef – Time To Get Down On The Farm   

 Silkies – Ducks – Geese 

In October SeafoodS.com takes you to the green pastures of farmed availability. The many partnerships in our “Farm” network allow SeafoodS.com to bring to you the unique and desirable proteins that make menu writing a more flavorful endeavor. Get your October Autumn menu plan rolling.

Silkie “Black” Chicken 

(Gallus gallus domesticus)

Silkies owe their unusual black color to fibromelanosis, a rare genetic mutation of hyper-pigmentation believed to have first arisen in China. Their Mandarin name,   wu gu ji , means “dark-boned chicken;” the name Silkie comes from their fluffy plumage which, lacking barbicels, looks and feels like fur. Silkies have five toes, one more than other chicken breeds.
According to the Chinese, the fascinating Silkie chicken, with its black skin, bones, and nearly black flesh, acts as an aphrodisiac. In the West, however, these beautifully colored chickens are popping up more in the butcher shop and are perhaps one of nature’s most captivating examples of this genetic anomaly.
Hyper-pigmentation  is a harmless condition that causes skin to become darker in color than the normal surrounding skin and is caused by an excess of melanin. In humans, hyper pigmentation commonly manifests in darker patches, but for the Silkie chicken, the hyper-pigmentation further evolved into something called fibromelanosis. This causes nearly everything, aside from their plumes, to be black.
Native to South China (Marco Polo is said to have seen them in his travels) and surrounding areas, the West came of know of these fine chickens in the late 1500’s, when publishers began to print of history and medicinal values of the various foods and herbs of the Dynasties. Chinese folklore includes celestial attention to the Silkie when the white birds gained immortality by consuming Lu Dongbing’s pills from his pond in 798 A.D. on the Wushan Mountain of Taihe, and were transformed into white phoenix. Tradition remains strong, and the use of the Silkie is very common today throughout the world.

Pekin Duck 

(Anas platyrhynchos domestica )

Duck farming has changed radically from the days of herding ducks in fields. From animal husbandry techniques, to modern hatcheries and feed processes, duck farming has become an exacting science. Providing all natural ducks, bred specifically for the finest flavor, weight and skin available has been the passion of a handful of Pennsylvania farms for over three decades. Coupled with air chilling techniques that significantly reduces food safety hazards, Duck production has reached its highest form. Air chilling has become a favored method of bringing the temperature down after dressing. This process is also more effective in tenderizing the meat. Since the ducks do not depend on ice water for chilling, the duck’s natural juices are not diluted in, or replaced by the water in a conventional water chiller.
SeafoodS.com offers these Ducks year-round and guarantees that the quality stands against other nationally distributed birds. Our producers are committed to supplying Duck that not only warrants culinary celebration, but also adheres to farming practices that celebrate environmental stewardship.

Pastured Geese 

(Anser anser)

For unexplained reasons, Europeans, particularly north Europeans, have always been fond of goose, whereas in North America the popularity of this fowl is more or less concentrated on Christmas and New Year’s Eve.
Goose meat is darker (including the breast), fuller bodied, and more intensely flavored than  turkey. It is fatter and has more depth of flavor than  duck. Of all fowl, goose meat offers the most opportunities to match with various wines.
Today’s Geese still have a whiff of gaminess, but just enough to appeal to the connoisseur. There is no need to tenderize chemically or mechanically as feeding and raising techniques have improved. Commodity Turkey has been crossbred to the extent that its meat is more or less mushy; the birds are fed with inferior manufactured feed. Geese have been spared this fate, because unlike turkeys, crossbreeding geese is much more difficult. The natural cycle of raising geese is still in tact: hatching, between April and July, forage feeding paired with high quality supplemental grain, and slaughter in September produces one of the highest quality Goose on the market.
These are true “Free Range birds. They are grown entirely outdoors. Raising Geese in the most natural way, our producer supplies SeafoodS.com with one of the most sustainable birds on the market. We have partnered with  the largest USDA Certified Organic farm in the Southeast. The animals are processed in USDA Inspected abattoirs that was built there on their farm, and they are zero-waste facilities. All animal remains are processed in their on-site aerobic/anaerobic “digester” and used as organic fertilizers for their pastures. They have a small-scale Certified Organic farm on the property that grows more than 40 varieties of heritage vegetables, fruits and nuts. Twenty percent of their plant’s energy needs comes from solar panels. Our producer received the Governor’s Award for Environmental Stewardship in 2011, The University of Georgia’s Award of Excellence in 2008, named the Most Respected Business Leader in Georgia and received the Growing Green Award in 2014.

Call SeafoodS.com for Availability and Pricing.

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
Patrick Lowder: 704-769-2265
Chris Nelson: 704-769-2256
Brad Rosa: 704-413-3267


Ocean Tides – Cold Blooded Game

Chef – Get Your Head In The “Game”   

 Reptile & Amphibian 

SeafoodS.com isn’t just your aquatic protein advocate. We have sea legs and a land lubber’s reach. September preludes Autumn, and we have your transitional game meats! Hot enough for Summer, but cool enough for your clientele. Bring sustainable pastured and wild game to your board for a distinct change to your End-of-Summer menu. Get your September “Game” going…

American Alligator 

(Alligator mississippiensis)
The American Alligator has been a staple in cuisine around the coastal areas of Southeastern America for generations. The savory yet sweet flavor of this giant reptile has intrigued anyone who has left the comfort of home to visit the swampy South. Its popularity among French Creole and Cajun cuisine has made it a delicacy in the western Gulf of Mexico while the addition of light citrus and tropical ingredients make it a Florida visitor’s “must-have”. The Alligator has multiple cuts with the tail meat being the most prized for quick cooking methods, and the legs, ribs, and other cuts have been reserved for sausages and slower methods like stews, soups, jambalaya, and gumbos. The description of Gator meat is as varied as its culinary applications. Personally, (being from a Gulf state), I like to say it has a resemblance of rabbit… if it were a fish. It has a texture of chicken crossed with squid, and a hint of crab flavor. You can make your own comparisons and analogies once it hits your test kitchen. SeafoodS.com holds a solid  presence in the “Wild Gator” market in September and October, and offers a year-round farmed option for those who need it. Our Alligator is ready to hit your kitchen now.

Snapping Turtle 

(Chelydra serpentina )
Like the Alligator, the Snapping Turtle has a historic Culinary foothold in the Deep South’ s Creole and Cajun tradition. It has also been the favorite fare of American Presidents and dignitaries. It has been the meal of Inaugurations, State Dinners, and other prestigious affairs throughout our country’s history. Turtle Soup and its “Mock” alternative was once as recognizable as Buffalo Wings are today, but as it became easier to open a can than clean a Turtle, the American public became a tad more resistant to bringing it to their own dinner tables. After products like Spam toppled Campbell’s canned versions of the 1920’s Snapping Turtle became a delicacy that only a Chef could present. The skill needed to master a perfect Turtle dish was entrusted with the Culinary elite, and had no place in the hands of a complacent mid-century home cook. (Not to say that there weren’t numerous folks out there still rocking their Grandmothers’ recipes…) The Snapping Turtle became as colloquial as “Y’all”. Snapping Turtle was buried in the Deep South where only places like Commander’s Palace could shine it into “Fine Dining” once again. It is BACK. With technique and technology ever advancing, the ability to bring about the maximum tenderness, and to elevate the earthy and aquatic flavors of Snapping Turtle launch it across vast culinary possibilities. The push to bring back Americana in food gives light to the Snapping Turtle as a staple protein once more. SeafoodS.com supplies inspected, legally and sustainably harvested wild Snapping Turtle to any Chef who wants to honor its history while brandishing forward-thinking and innovative presentations. Even the classic Turtle Soup would represent a time-gone-by piece of culinary tradition.

American Bullfrog 

(Rana catesbeiana)
The “Frog Hunt”. It’s a celebratory late night engagement of good ole boys and gals in the South, but it has become much more than that. The “Hunt” has now become the search for a great quality domestic Frog Leg. Like the domestic Walleye of the Great Lakes, the domestic supply for Frog Legs has a situation. It doesn’t make it past its local market. It is so prized by the indigenous folk that it can hardly break through to a national distribution. We search every day for them, and score more often than most, but it is a true sporadic, “get-em-while-they-last” program. There are Frog Legs on the market, but Asia has that corner “on lock”. The massive production of farmed Frog Legs in China and Taiwan support their local demand, while providing a “commodity” product for the U.S. The mainstay of wild Frog Legs available is a “Gigged” Frog ( Hoplobatrachus rugulosus) in Malaysia. Though Malaysian supply is “Wild” and “Gigged”, we at SeafoodS.com continue to search daily for American Bullfrogs. They are definitely something to “Croak” about. When available, we reach out to everyone. When SeafoodS.com calls about our Florida and Louisiana Gigged Frog Legs, ANSWER THAT CALL.

Got Game?

Call SeafoodS.com for Availability and Pricing.

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
Patrick Lowder: 704-769-2265
Chris Nelson: 704-769-2256
Brad Rosa: 704-413-3267