TEAM SEAFOODS.COM BLOG


Ocean Tides – The Feathered

Chef – Get Your Head In The “Game”   

 Our Feathered Friends

THE FEATHERED

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…

Domestic Squab 

(Columbidae)

Squab have been domesticated, fattened and eaten since ancient Egypt and Rome. The tenderness of the Squab is only paralleled by its full-bodied flavor. Squab are young domestic Pigeon/Dove that have been bred for size, taste, and tenderness. These are not your typical “City” Pigeon. The breeding/husbandry of these birds have been cross selected and diverted to a premium for nearly 100 years. Grown sustainably in the Carolinas, these birds are an all natural protein with no hormones, antibiotics, or chemical treatment what-so-ever. When obtaining the most succulent Squab, the best feed is used. It consists of an all natural, all vegetarian composition that ensures the highest quality meats from these brilliantly raised Squab. The Squab is minimally processed by hand and vacuum sealed for incredible freshness. These birds have fed Kings, Queens, dignitaries, and American Presidents. This is the pinnacle of Squab in the marketplace, and SeafoodS.com offers a year-round supply of the best available. Choose SeafoodS.com for your Squab to elevate the bird on your menu.

Domestic Pheasant 

(Phasianinae )

As dining evolves to a photo-op for every plate, give your shutter happy guests a great muse. Wisconsin free range Pheasant is just that… a muse for the senses. The White Pheasant boasts a remarkable yield that is sure to bring a wow factor to your cutting board and your guests’ table. Bred for “Big”, these Pheasant are a powerful pastured bird that feed naturally on insects, seed, and grasses. Their diet is supplemented with a protein- rich, natural-grain, and animal by-product free feed that only accentuates the tenderness and succulence of the meat. With a constant supply of fresh spring water, the Pheasant live a chemical free existence. No hormones, antibiotics, or flavor enhancers are used in the raising of these Pheasant. This provides a superb Pheasant with wonderful flavor and ample moisture. Try Free Range Pheasant for your next menu.

Domestic Quail 

(Odontophoridae)

Quail is the petite bird on very successful menus. For those who are passionate about the best, SeafoodS.com provides a Quail program that ultimately solves any procurement challenges. These Quail offer multiple specs, including whole, boneless, semi-boneless, airline breasts, and fresh eggs. The Quail are raised in an all natural, “Never Ever” program that uses no antibiotics, hormones, steroid, or flavor enhancers. The Quail are fed a protein rich grain diet that allows for maximum size and yield. A healthy, veterinarian supervised, and HAACP controlled environment produce the highest quality Quail in distribution. SeafoodS.com facilitates a Priority Overnight delivery to ensure the ultimate freshness. Quail hold high reverence among the most formidable restaurants, clubs, and resorts in the nation. The extremely flavorful, yet petite protein lends style and refinement to “tight” sets and center-of-the-plate presentations.

Contact SeafoodS.com for the ultimate Game 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
Patrick Lowder: 704-769-2265
Chris Nelson: 704-769-2256
Brad Rosa: 704-413-3267


Ocean Tides – Hooves

Chef – Get Your Head In The “Game”   

 American Bison and Their Prairie Home Companions

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 grazing…

HOOVED

American Bison 

(Bison bison)

A species so nice…Scientist named it twice. It belongs to pioneer survival. A native species that gave America legs…. literally. Also its hide, fur, meat, organs, and trade value were the predominant currency and sustenance of both Native and Pioneer folk. Even the methane potent dung could warm the frigid and then cook itself. Talk about low overhead…  SeafoodS.com procures the history. Groups of Western Bison Ranchers commit to produce this noble protein to anyone who dares prepares this meat with the compassion that only comes from culinary professionals.

Deer “Venison” – Red Deer 

(Cervus elaphus )

Although not native, this is a “BIG” deer. The introduction of pastured Red Deer has revolutionize a part of the Venison demand. Presenting “slabs” of meat for a skilled hunter’s dinner table and readied and plentiful cuts for the chef who “hunts” for quality. Venison of this prestige has the distinguished “wild” flavor of game and the refinement of a pampered protein.

Elk – Wapiti 

(Cervus canadensis)

The Elk is one of the largest land mammals in North America. They’re not only large in mass, but “large” in flavor. American Elk have a varied diet that presents a lean and “earthy” meat. Including grasses, plants, and even tree bark, the collage of nutrients that sustain this hefty beast produce a flavorful and deep red protein that plays well with the upcoming fall vegetable selection. The Elk’s appeal to Autumn Menus is as natural as the leaves turning. SeafoodS.com offers Elk that enables consistency in supply while preserving its natural characteristics.

Contact SeafoodS.com for a phenomenal Game program.

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 – New England Shellfish

Chef – New England Shellfish Makes Midsummer Shine.

August is here and we look to the Shellfish of New England. The bivalves and crab of the North Atlantic bring a Summer flare to your fare. This week we focus on Mussels, Clams, and Crab. Contact your sales rep today to build your ideal box of New England’s premium Shellfish.

Atlantic Blue Mussels 

(Mytilus edulis)

Atlantic Mussels are survivalists. They are some of the heartiest bivalves in nature, and cannon ball driver for any menu. Summer is a great time to bring mussels to your guests. With broad culinary abilities, the Mussel can easily find its place in a light brunch salad or a hearty dinner entree. Mussels are unique to their environment. Like Oysters they mirror the flavor complexity of the waters that they inhabit. SeafoodS.com has a unique ability to source the correct Mussel for your applications. We’ll take a look at the growing methods, locations and sizes of our premium availability.

Restaurant Ready

Location: Rhode Island

Growing System: Bottom Grown – Trays placed on the sea floor.

Sizes: Whitewater Mussels (2.5″ – 16/20 ct), Big One (3″ – 10/15 ct), Cape Cod Bay (3.5″ to 4″ – 12 ct)

This program allows a collective group of Rhode Island growers to produce their Mussels, and distribute their product with the highest quality and care. At the harvest’s beginning, the Mussels are transported from their respective locations to a state-of-the-art production facility. First the Mussels are put into a custom designed seawater system. This unique design pumps the cool, sterilized seawater of Narragansett Bay over the shellfish allowing the bivalves to filter out sand and grit in a controlled all-natural environment. The seawater system is monitored on a daily basis. Next, the mussels go through a preparation line that includes multiple wash points, intricate inspections, a debysser (to cut the “beards”) and a meticulous grading process.

Moules

Location: Rhode Island

Growing System:  Longline – Trays suspended in water from horizontal lines.

Size: Moules (1.5″ – 30/35 ct)

Located off Aquidneck Island in the East Passage of Narragansett Bay Rhode Island, Moules are the “Taste of the Ocean State”. The growing process and the unlimited food supply allows for a flavor that is wonderfully sweet with a slight hint of Narragansett Bay salinity.  The clean blue shells have waves of gold radiating throughout and boast a pristine shine. This petite Mussel is perfect for Moules-Frites, and other recipes that call for a smaller yet incredibly plump Mussel. Moules have a massive meat to shell ratio that is sure to satisfy your guests.

Bouchot

Location: Maine

Growing System: Pole or Post – Mounted to rope and hung from stationary posts.

Size: Bouchot (2″ to 3″)

Maine has some of the coldest waters in the USA. The powerful tidal change of the Gulf of Maine bring the vast sea to the Mussels. Bouchot growing styles produce a near perfect shell with abundant meat. The surge of nutrients to their fixed position bring a wealth of vegel nourishment to the Mussels. The strong current also disallows predators the ease of damaging the stock. Cold, crisp Maine waters also provide richness in the “fat” of the Mussels. It provides protection from extreme temperatures for the Mussel and a creamy finish to the diner.

Clams

(Various)

Clams are as popular as they have ever been among  restaurant  guests. The production of Calms has risen significantly over the past 3 decades and they have become  wildly  popular with a new generation of seafood diners.  Their traditional preparations have led to innovative recipes and techniques from the most celebrated chefs in the world. SeafoodS.com has a long reach in procuring Clams. The immediate shipping of our clams ensure the longest shelf life possible. Let’s look at a few New England Direct offerings.

 

Quahog Clam ( Mercenaria mercenaria )

The hard-shell clams found on the East Coast (where they’re also called by the Indian name quahog) come in specific sizes.

 

Littleneck Clams – aka “Nex”

Size: 2″ Shell – 9/ 12 ct

Middleneck Clams – aka “Middles”

Size: 2.5″ Shell – 7/9 ct

Topneck Clams – aka “Tops”

Size: 3″ Shell – 4/6 ct

Cherrystone Clams – aka “Cherries”

Size: 3.5″ Shell 3/4 ct

Chowder Clams – aka “Chowders”

Size: 4′ to 5′ Shell – 1/2 ct

 

Razor Clam (Ensis arcuatus, Ensis directus)

Razor Clams are hand dug during specific tidal conditions. Harvested during a “Super” Moon and very low tides. This allows short exciting bursts of availability. Long Slender “Straight Razor” shaped with beautiful greens, browns, and cream colors throughout the shell. The fringe of the meat has a purple hue and the foot is an attractive cream color. The Razor Clam is perfect from Sashimi to Saute.

Cockles (Austrovenus stutchburyi)

Boston Harbor is a magnificent hub for Cockles. The shell is solid and rotund, sculptured with numerous strong rounded radial ribs. The meats are large and succulent, with a fresh briny flavor that works with dishes from the Mediterranean to the Orient. Prepare as you would domestic Littleneck clams, purging in salt water and cooking just until they open.

New England Crab

(Various)

New England Crab are relatively “new” to a centuries old culinary history. Typically crab were caught as bycatch in the New England Lobster industry. The invasions of Rock Crab, aka “Peekytoe”, and Jonah Crab onto the Lobster Pots was a nuisance to the Lobstermen. Stealing bait  and filling up the traps before the Lobsters had time to enter proved to be a challenge. The fates of both Crab were realized when brilliant marketing and innovative usage re-branded these species as viable and delicious seafood offerings. From Daniel to The French Laundry, this once “trash” is now “treasure”.

Rock Crab Peekytoe” (Cancer irroratus)

The market name was taken from local slang. Peekytoe! The Peekytoe is primarily “All Leg Meat”. The legs of the Rock Crab have a wonderful complex flavor that can be utilized in endless applications. Fully steamed Peekytoe meat is sweet and firm with a subtle finish. Peekytoe is a perfect “ready to use” product for countless recipes. Our Peekytoe availability is a Trap-To-Table distribution that guarantees the freshest crab.

Jonah Crab (Cancer borealis)

Beginning in the 1970’s, Jonah Crab have found a steady rise in Culinary need. The Jonahs are pot trap caught in the Gulf of Maine and are predominant in the Western Atlantic and almost specific to the United States. Similar to Pacific Dungeness, the Jonah Claw has found roots in some of the highest quality Seafood Restaurants in New England. Jonah Crab are steamed upon catch and broken down into several portioned options. We carry various Jonah Crab products and offer them daily. The meat is a sweet and complex crab flavor that offers a multitude of cooking applications. From Raw Bar to hearty Bisques, the Jonah fits any need. Call SeafoodS.com to find your specific Jonah Crab product.

Contact SeafoodS.com for your New England Shellfish Options

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
Brad Rosa – 704-413-3267


Ocean Tides – New England Groundfish

Chef – New England Brings Superior Groundfish

Plan Your August Menu Now!
We are gearing up for August. An abundance of offerings from New England is here to stir your menu creating process. New England is a vast Seafood opportunity. From the Native Americans, Vikings, and Basques to today’s eight billion dollar Fleet Industry, New England fishing has been a very important part of our nation’s development. Navigating the options of New England seafood is a wealth of questions. SeafoodS.com is positioned to explain and supply the product that fits individual need. Daily Auctions in Boston, New Bedford, Gloucester, and Portland bring a full line of New England catch that drives the Trip Boat markets while Day Boat “Hand Gear” catch offers the fisheries’ premium landings. Contact your sales rep today to build your ideal box.

Groundfish

Atlantic Cod 

(Gadus morhua) 

Atlantic Cod is the cornerstone of New England fish. While locals may have their favorites, Cod has brought the most national attention. When asking about the flavor and texture of many other species, the diner will often query Cod in similarity. “Is it like Cod?” It holds three of the most common descriptions… light, white, and flaky. The stark white of Atlantic Cod contains one of the lightest textures and cleanest flavors of any Northern species. While we understand the marketability and preparation of Atlantic Cod it is important to understand the varying harvest methods and market distribution.

Cod as a commodity is the result of the behemoth vessels of the Trawl Fleets They harvest enormous weight loads in their nets.This is the typical FAS products available in the grocers’ freezers. SeafoodS.com focuses on a much more impressive fare. From small catch Trip Boats of the Display Auction to the hand geared Boston Pier catch, we look for the spectacular in both arenas. Trip Boats offload a weightier, yet carefully addressed haul. This allows our customers the affordability of trawled Cod with the handling care of display quality fish. Meanwhile, our Hook & Line, or “Fancy” Day Boat options give Chefs absolute perfection in Atlantic Cod. From Scrod fillet for the broiler and Captain’s Loin for center of the plate masterpieces, we supply what your menu demands.

Atlantic Cod is priced and sold by size. It is Graded by fillet yield.
Large – Over 2 lbs.
Market – 16-32 oz.
Scrod – 8-16 oz.
Small – Up to 8 oz.

Haddock 

(Melanogrammus aeglefinus) 

Haddock will attract anyone that has spent more than a week in New England to your menu. It’s the paterfamilias of New England “Whitefish”. It has a slightly firmer texture than Cod with a hint of “ocean flavor” that is void in many similar species. This is a New Englander’s fish. Haddock is requested by those from New England who now inhabit other parts of the country. You’ve heard them. They are correct. Haddock is brilliant. From broiled to smoked, Haddock fills in where others are limited. It is succulent and flaky with enough “backbone” to hold up to bolder spice and richer sauces. Haddock is a productive, well, reproductive groundfish that has responded well to management. Gulf of Maine Haddock are thriving and have reached well above their target population. This is great news and a welcome change to those Chefs who were sourcing for menus in the late 90’s and early 2000’s. SeafoodS.com offers the premium in Haddock. Like the Cod, we source from the best available in the marketplace. They too are a large part of our Trip Boat and Day Boat availability. Day Boat Haddock are often harvested with Ruhle Trawl, aka Haddock Rope Trawl. This is a small net with special net configurations to prevent by-catch. Co-invented by Rhode Island fisherman Phil Ruhle, this trawl allowed a more effective targeting method that not only helped with Haddock population assessments, but also aided in the recovery of the Cod populations. Ruhle is another great connection to Haddock as a menu-able species. The “Dock to Door” movement is vivid with Haddock. If you are looking for a species that connects your guests to the sea, look to Haddock.

Atlantic Hake 

(Merluccius bilinearis) 

Hake have a close resemblance to Cod and Haddock with a larger flake and a “fluffier” texture. Hake or Atlantic Merluza offer a rich moisture because of  high levels of “fat” to regulate body temperature. This translates to incredible moisture levels in the prepared flesh. Hake inhabit extremely deep waters and rise to mid depth at night to feed. Hake are harvested during this time by “Jig” fishing methods. This is a true one-at-a-time method that produces pristine market fish. The Day Boat Operators carefully stow and ice the catch then motor to dock. This ensures the freshest Hake available. They are, indeed, a highly sought  species by New England Chefs, and continually gain recognition throughout the culinary nation. Their culinary application are vast, and their market terminology is as well. While over a dozen species of Hake and Whitting inhabit cold and temperate waters, SeafoodS.com focuses on Gulf of Maine and George’s Bank Merluccius bilinearis. This allows  consistency of product while supplying the highest quality of Hake. “Truth in Menu” shines with Hake from SeafoodS.com.

Contact SeafoodS.com for Your August Groundfish 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
Brad Rosa – 704-413-3267


Ocean Tides – Boston Day Boat

Chef – Boston Day Boats Have Menus Reelin’

SeafoodS.com let’s you inspire the kitchen and treat your guests to the extraordinary! Each month SeafoodS.com will supplement your monthly menu planning by featuring a seasonal direct program from a specific region of the globe. Our direct programs will bring the outstanding culinary experience of each region directly to your restaurant, menu, team, and guests. We are already gearing up for August. Stellar things go on and onto the Boston Day Boat Pier. SeafoodS.com is here to get those creative juices flowing for your August menu plan. Contact your sales rep today to build your ideal box.

Wild Striped Bass 

(Morone saxatilis) 

Wild striped Bass season runs from south to north and back down again. SeafoodS.com sources Atlantic Wild Striped Bass from many areas, but there is no comparison to a day boat haul on the Boston Pier. Our main focus in the next few weeks are the monster Massachusetts slobber knockers. Wild Striped Bass is a rich and luxurious Seabass. It has a large loose flake that is packed with ample moisture. A regular diet of migratory crab and shrimp offer a genuine sweetness that compliments the acidity of Summer Tomatoes perfectly. Wild Striped Bass is an American Sustainability Success Story. Once so abundant that they were caught just to fertilize fields, the Fish were harvested at an alarming rate as the American population rose. Today, Fishing regulation and restriction have brought the biomass back to its former glory. If you are looking for a thick fillet that showcases a true Seabass, call for Wild Striped Bass.

Jumbo Sushi Fluke 

(Paralichthys dentatus) 

Nantucket Jumbo Sushi Fluke are landed by Hook & Line methods. This means that they are caught one or two at a time by rod and reel. The fluke are immediately pressure bled with clean spray of saltwater through their circulatory system and quickly submerged into an icy saltwater solution. This brings their temperatures to below forty degrees Fahrenheit within minutes. This provides the freshest fish available on the market. Nantucket Sushi Fluke arrive to your restaurant within a day and a half of catch; often still stiff from rigor mortis. With this insane turnaround, your Fluke program can contend with the most rigorous Sashimi/Sushi standards in the country. SeafoodS.com offers an overnight delivery of the freshest Nantucket Sushi Fluke available to our customers. Take Hirame to your own new heights.

Sashimi East Coast Halibut 

(Hippoglossus hippoglossus) 

If you like your Sashimi/Sushi more Engawa in size, Sashimi Day Boat East Coast Halibut may be your Flatfish. Atlantic Halibut is a large Flatfish in the same Genus as Alaskan Halibut. If you are researching brilliant light, white, and flaky fish to cook, the Atlantic Halibut offers the same flake, sweetness and paper white flesh as the Alaskan Halibut with a slightly leaner and cleaner finish. It has a beautiful large flake and a firm yet supple consistency. These fish are rock stars of the Flatfish world. Receiving the highest care from Hook & Line fishermen propels this fish to a crudo-worthy loftiness. Day Boat runs from the Gulf of Maine offload in Boston daily. This is a steady supply of an amazing Sashimi quality Halibut. Our Sashimi Atlantic Halibuts are marketed as Whole, Whole H&G, or Fillet. Most market fish run between 10 and 50 lbs. It’s the fish for any dish, and we ship priority overnight direct.

Contact SeafoodS.com for A Perfect Day Boat Program

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
Brad Rosa – 704-413-3267


Ocean Tides – Southern Atlantic “Grouper”

Chef – July Has The Super Grouper!

Southern Atlantic & The Gulf of Mexico

SeafoodS.com let’s you inspire the kitchen and treat your guests to the extraordinary! Each month SeafoodS.com will supplement your monthly menu planning by featuring a seasonal direct program from a specific region of the globe. Now that summer is in full swing, July is the ideal month to feature species from Florida, the South Atlantic, and the Gulf of Mexico. Our direct programs will bring the outstanding culinary experience of the Florida Coast directly to your restaurant, menu, team, and guests. Get fired up because this week we will feature Groupers! Contact your sales rep today to build your ideal box.

Black Grouper 

(Mycteroperca bonaci) 

Black Grouper is to dining as Macallan is to drinking. It is “Fine Dining” at its pinnacle. Black Grouper screams sophistication while simultaneously offering a laid back and breezy Florida feel to any menu. From features to tasting menus to a la carte, the Black Grouper brings the epitome of Florida dining to the table. Sweet, moist, and brilliant flake makes the Black Grouper on of the most recognizable fish in the Eastern U.S. Its deep translucence of bright white flesh cooks to to a tender and succulent finish just begging for the fresh flavors of late Spring and early Summer fare. Simple herbs, citrus, and young vegetables easily accompany any preparation technique. Black Grouper has a deep concentration of natural sweetness that caramelizes to a perfect seared “crust” while maintaining an abundance of moisture and tenderness. Marketability with so many applications is readily offered in very few species. This makes Black Grouper a stand out in upscale dining.

Red Grouper 

(Epinephelus morio)

Red Grouper is a stellar example of why Florida seafood has always held some of the highest regard. A light and versatile species that continually queries its relation to other Groupers. Is it tender? Yes. Does it cook to a perfect paper white? Yes. Is it moist and flaky? Yes. Does it have depth of flavor? Yes. For Chefs who cook with “big” flavor, the Red Grouper offers a slight earthiness that is unique in Groupers. It has a versatile diet that allows for a faintly deeper richness in its flavor profile. Like a craft beer, small batch whisky, or an excellent wine, the Red Grouper brings complexity. Though slight, the bigger flavor of Red Grouper stands up to more aggressive “Sets”. Its a canvas for bolder seasonings, heartier herbs, and richer sauces than fairer Groupers. Red Grouper perfect for center of the plate presentation, while lending itself to countless other options.To Grill, Saute, Fry, Smoke, or Ceviche? That’s the only question needed.

Bigtooth Corvina 

(Isopisthus parvipinnis)

While not a Grouper, the Corvina offers something to every Chef. A dynamic fish with an attractive price point. Corvina is spectacular food fish with a global reputation. Corvina represents the prime table fish of many countries. Because of its incredible  characteristics, Corvina may be one of the most under sung Florida fare. The Corvina resemble Redfish, fillets like Grouper, and taste like Snapper – for a fraction of the cost. This is a large flake, moist, and sweet food fish that strongly represents the bounty of the pristine Southern Atlantic. The similarities in the plate presentation between Corvina and other Florida fine dining species are uncanny. If you are looking for a great species that makes a statement while running a great food cost, look to Bigtooth Corvina.

Contact SeafoodS.com Experts for July Menu Planning.

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
Brad Rosa – 704-413-3267


Ocean Tides – Florida Snappers

Chef – July is for Florida Fish!

Southern Atlantic & The Gulf of Mexico

SeafoodS.com let’s you inspire the kitchen and treat your guests to the extraordinary! Each month SeafoodS.com will supplement your monthly menu planning by featuring a seasonal direct program from a specific region of the globe. Now that summer is in full swing, July is the ideal month to feature species from Florida, the South Atlantic, and the Gulf of Mexico. Our direct programs will bring the outstanding culinary experience of the Florida Coast directly to your restaurant, menu, team, and guests. Get fired up because this week we will feature Florida Snappers! Contact your sales rep today to build your ideal box.

American Red Snapper 

(Lutjanus campechanus) 

Simply put, this is the Premier Snapper available in fine dining! American Red Snapper is lean and moist with a mild, distinctly sweet flavor and exquisite texture. The semi-firm meat is pinkish with off-white tones when raw and turns paper white when cooked. We offer American Red Snapper in many sizes including 2-4 for the perfect portion fillet or 6up for a thick, showstopper fillet presentation. Culinary applications are diverse – pan saute, grill, broil, and ceviche.

Yellowtail Snapper 

(Ocyurus chrysurus)

Yellowtail Snapper is the sweetest snapper in all of the Snapper family and at 1-2lbs each, yellowtail is perfect for a mind-blowing whole fish presentation! The skin is marked with vivid hues of blue, green, and pink with a distinct yellow stripe down the side of the body. It’s diet consists of shrimp and crab which highlight its unique flavor profile. Yellowtail Snapper is highly prized for its light, flaky meat, and is widely regarded as one of the best snappers available.

Lane Snapper 

(Lutjanus synagris)

Lane Snapper is considered the best “value” snapper of the family. Lanes are slightly less firm and slightly less sweet than their American Red and Yellowtail cousins, but are not bland by any means and still offer many versatile culinary applications. Delicate, citrus based sauces are recommended to highlight it’s mild flavor profile. Average size varies from 2-4 and 4-6lbs each. When purchasing whole fish, don’t forget to save the bones to make a very fine fish stock!

Contact Your SeafoodS.com Expert for Florida Snapper

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
Brad Rosa – 704-413-3267