TEAM SEAFOODS.COM BLOG


Copper River Salmon Opens This Week!

In 1868, a year after the Alaskan Purchase, Americans began to explore Southern Alaska. It was evident that the lands and seas were flush with future wealth. Within the next 10 years, Americans had began their trade with the natives, but not just simple Otter pelts, but fish, game, mining rights, and prospecting lands. In the late 1800’s the Copper River opens for commercial fishing. As one of the earliest and most celebrated Alaskan Fisheries, the Copper River has been in the celebrations and rituals of the native Eyak for thousands of years, the hearts and economy of the locals for over a century, and the menus and tables of a nation for decades. It is truly one of the most significant Salmon runs of the season.
The Copper River is a fast flowing, 290 mile long, valley carving beast. Dropping an average of 12 feet per mile at 7 miles per hour, this is a Salmon Slalom like no other. The sheer speed and escalation of the Copper River is directly related to the celebration of the fattiness of Copper River Salmon. The needed “fat” of the fish to make this run is comparable to fish that make much longer journeys. Long before their instinctive migrations begin, these fish naturally understand the necessity of feeding for fuel. They veraciously pack on the silky fat to burn along the trek to their spawning grounds upriver. The Copper River Runs will be closely monitored for fishing times and dates, and SeafoodS.com will fiercely source and procure Copper River Salmon for your menus, features, and specialties.

The Copper River

Copper Sockeye – Red or Bluejack Salmon

(Oncorhynchus nerka)
Copper Coho – Silver Salmon
(Oncorhynchus kisutch)
Copper Chinook – King Salmon
(Oncorhynchus tshawytscha)

Contact SeafoodS.com to Customize Your Copper River Salmon!

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
Marlin Mejia: 704-769-2258
Chris Nelson: 704-769-2256
Aaron Philbrick: 704-769-2320


Ocean Tides – Super Bowl Food Remorse

Super Bowl LI

Customers Regret Food Eaten & Looking To Atone

1.33 million Chicken Wings! That’s the estimated count from the National Chicken Council on Sunday’s consumption. It’s interesting that the average person who watched the game ate as much or more as on Thanksgiving. That doesn’t mean that it’s as lovingly crafted or vegetable laden as Turkey Day. Here are a few approximations from last year.

-11 million lbs of Potato Chips
-8 million lbs of Tortilla Chips
-4 million lbs of popcorn
-10 million lbs of Ribs
-12 million lbs of Bacon

We haven’t even touched on Brats, Dogs, Burgers, Cheese, and all the parts of a hog that will be slain today. While many of you saw a “catering/take out” increase, some (hopefully many) enjoyed the game as it was played. This brings up the theory that many spectators awoke today with the same zeal for a “healthier” diet as they did on New Year’s Day, especially knowing that antacid sales increased by over 20%. This is where seafood comes into play.

We believe that diners will be looking to their favorite restaurants to do the heavy lifting on their new path to leaner meat options and lighter offerings. We support this “Oh Captain, my Captain. Our fearful trip is done…” trust that the diner places in your hands. Below are just a few very lean yet incredibly satisfying options that will ween your guests off of the Super Sunday feasting.

Day Boat Atlantic Hake “Merluzza” 

(Merluccius bilinearis)

No matter your opinion of the team from Boston, the seafood has no “franchise” allegiance. Merluza have a close resemblance to Cod and Haddock with a larger flake and “Fluffier” texture. The inhabit extremely deep waters and rise to mid depth at night to feed. The Sow Hake are harvested during this time by Hook and Line “Jig” Day Boat Operators. Sow Hake are a delicate “softer” flesh than other New England Round Fish. They are, indeed, a highly sought species by “Local” minded New England Chefs. They contain high levels of fish “fat” to regulate body temperature. This translates to incredible moisture levels in the prepared flesh. The culinary application is vast. Think it and Hake will handle it. Now it is possible that this will need to ship Tuesday for Wednesday as many Pats fan fishermen… well you know.

#1 Red Grade Hawaiian Tombo “Albacore” 

(Thunnus alalunga)

Hawaiian Tombo is a brilliant representation of spectacular Tuna with a leaner and cleaner mouth feel with a unique light pink to light red coloration. The Tombo is an integral part of the local Hawaiian diet and is an excellent solution to smaller portioning of loin steaks. Lighter in color than its cousin the Yellowfin, the Tombo sheen a beautiful “candy” hue like a pearl paint job on a classic car.Tombo stands on its own as a GIANT little Tuna. Tombo is perfect for Sahimi, Poke, Tartare, and lightly seared for those remorseful gluttons looking for redemption.
Tombo has 3 grades as a food fish.

Light – Very little Red coloration. Lands somewhere in a pink shade. Great for Cooking.

Standard – Perfect for Poke and light cooking methods.

Sashimi Red – Deep candy apple color perfect for raw and crudo applications.

Faroe Island Salmon 

(Salmo salar)

Though it is irresistibly rich, it’s still leaner that a pork butt. Faroe Island Salmon is SeafoodS.com’s largest Atlantic species offerings. The fish are offered from the 15 – 19 lbs and up. The growing methods and extremely cold waters offer an insurmountable level of body fat. For any Chef who bases quality of Atlantic Salmon by Fat, Size, Consistency, and Sustainability; this is your Salmon! Faroe Island Fisheries have a thorough understanding of the product as well as the process. They have a rich past that is honored and respected, and they have a bright future as respected leaders in this industry. The entire focus has been, is, and will always be, on providing you with the highest quality Salmon.


Happy New Year!!!

We would like to thank the host of Featured Chefs from 2016. Their support is what continually raises SeafoodS.com to the next level of service. We are truly honored to be able to serve such a talented group of culinarians, and we wish you all the most prosperous new year.

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Ocean Tides – Goat, Lamb & Veal

Chef – Time To Get Down On The Farm  

Domesticated Goat 

(Capra aegagrus hircus)

Goatmeat is lean and has nutritious qualities consistent with what health experts regard as a healthy meat alternative, particularly due to its low fat and cholesterol content. Due to its molecular structure, goatmeat is easier to digest and is lower in calories. Australian Goatmeat has a firm texture, with flavor profiles from mild to strong depending on the age of the animal.
Goatmeat has been part of the diet of people in most parts of the world for thousands of years. Recent research indicates that the goat was the first animal domesticated by humans. It is still the most widely eaten meat in the world.
Goatmeat is traditionally eaten by Middle Eastern, Caribbean, Cuban, Haitian, Hispanic, Indian, Asian and African consumers. This is due to its wide availability in these regions and because goatmeat is one of the only meats in the world that has minimal religious taboos.
The demand for goatmeat in the U.S. and Canada is increasing as traditional goatmeat consumers migrate, non-traditional consumers become more adventurous in their eating habits and goatmeat becomes more available. We have seen a 30% increase per year in goatmeat consumption since 1990. Many retail and foodservice establishments recognize that offering Goatmeat options is a sure way to attract trend-setting diners.
Goat meat is often served in specialty dishes centered around festival or holiday events.  It has an excellent flavor, somewhat similar to beef and venison, and has less fat than chicken and most red meats.  Because of its low fat content, it should be cooked slowly and is often marinated or cooked in a sauce making it flavorful and tender. Goat should have light pink to bright red, firm, fine-grained flesh with well-distributed white fat. SeafoodS.com sources pastured Australian goatmeat that is All Natural, Free Range and contains no added hormones or growth promoters.
  •     An alternative red meat to beef with similar nutritional value
  •     80% less fat than lamb or beef
  •     Lower in saturated fat than chicken
  •     High in iron

Pastured Lamb 

(Ovis aries )

CHIAPPETTI AMERICAN LAMB

Our great-tasting, mild-flavored lamb is no accident.  It comes from partnering with the best farmers in the Midwest, who learned their craft from their fathers and grandfathers, just as I did mine.
Born and raised in the Midwest by independent family farmers
Raised without the use of artificial growth hormones
Raised on Chiappetti-approved farms
Every bite of Chiappetti American lamb is mild-flavored and tender, because our lambs are expertly grain-finished on a special blend of cereal grains, such as Midwestern-raised corn and oats.  This extra step produces USDA Choice-graded lamb your guests will love.
Four generations of butchering expertise, passed down from our grandfather, Fiore Chiappetti, mean you will receive only the best in each package of Chiappetti American Lamb.
-Dennis Chiappetti

ELYSIAN FIELDS HOLISTIC LAMB

Keith Martin and Thomas Keller here offer a new perspective on one segment of this industry, raising lamb, a method that puts the animal first and as a result makes what this farmer and this chef believe is the best possible lamb. “I don’t see a difference between the lamb I raise on my farm and the meat you take home,” says Mr. Martin. “It’s all part of the same continuum, it’s all one thing, holistic. In order for the lamb you buy to be the best it can be, it has to be properly cared for while it’s alive. The entire life of the animal is paramount.”
Holistic lamb has a unique profile combining the ideal balance of size and maturity. Harvesting the lamb at the optimal age, while the structure is fine and compact, gives a high degree of tenderness and a “blushy” nature that contrasts beautifully with the white crystalline fat marbled throughout. The red marrowed bone, characteristic of a healthy, active lamb, infuses delicate flavor throughout the meat during cooking.  Elysian Fields cultivates the natural quality of these outstanding animals under their patented “Safe Alternative” protocol, showing them respect, humane treatment and recording our careful stewardship throughout their lives.

Tether Free Veal 

(Bovine taurus)

Le Québécois Veal

Le Québécois farmers follow a strict animal welfare code. Their calves are raised in multi-animal corrals with excellent air circulation, natural sunlight and temperature control. The Le Québécois program is inspired by the European Five Freedoms.

Freedom from Hunger or Thirst

Le Québécois calves eat well! Their diet consists of natural foods that promote growth, strength, and good health. The mixture of corn, other healthy grains, milk, and unlimited fresh water promotes natural digestion and ruminant behavior.

Freedom from Discomfort

Le Québécois calves socialize with adequate space, move freely, and groom themselves in their multi-animal corrals. Le Québécois barns provide constant air circulation while maintaining a comfortable temperature. The barns utilize natural sunlight through large windows, a feature that promotes natural behavior and well being.

Freedom from Pain, Injury & Disease

Le Québécois farmers make stress-minimization their top priority by adhering to a strict production and welfare code. Le Québécois barns and feeding programs are meticulously designed to diminish stress and discomfort for the calves.

Freedom to Express Normal Behavior

The Le Québécois feeding program allows calves to naturally develop their rumen and express their natural cud-chewing instinct. The multi-calf corrals allow for social interaction and freedom of movement.

Freedom from Fear & Distress

The Le Québécois program meets handling and welfare requirements of the Food and Agriculture Organization of the United Nations (FAO) and the World Organization for Animal Health (OIE). Those requirements provide the protocol for humane conduct that promotes the safety, health, and well-being of the calves at every point of the growth cycle.

Chiappetti Veal

Chiappetti humanely raised veal is tender and lean with superb flavor. Our veal calves are 100% tether free and group raised, without the use of growth hormones. Our humane raising methods by Midwest family farmers are endorsed by animal welfare groups as well as the American Veal Association – making our veal, not only delicious, but something you can feel good about. Contrary to popular belief, veal is the third-oldest protein at time of harvest. The only livestock older when market ready is lamb and beef.

Deep colored pink to light red veal is your assurance of good veal calf health and is an indication of humane raising. That is good for the calves and good for you.
  • All calves are born and raised in the upper Midwest, thus reducing fossil fuel consumption and stress caused by unnecessary transportation of calves.
  • Purchasing Holstein bull calves from dairies located close to our farmers supports local dairy farms.
  • Group Raised Veal formula is produced using whey from many local and regional cheese plants, further supporting the diary industry.
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 – Wild & Exotic

Chef – Get Your Head In The “Game”   

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…

WILD & EXOTIC

Feral Texas Boar  (Sus scrofa)

The Wild Boar of Texas are not the pink, curly-tailed pig of the domestic barnyard. They are the feral descendants of pigs brought from Europe. Firstly pigs were imported as food for exploration and colonization, and more recently for game hunting. The Wild Boar of Texas survive in a natural environment and are harvested for their delicious meat. SeafoodS.com has a direct line to the wild. These Wild Boar provide a deeply authentic flavor of hunted game. The Wild Boar survive on a foraged diet of acorns, hickory nuts, pecan, and seeds. The Summer fattening is at its peak with a long season of fruits, grasses, mushrooms, and eggs. Their varied diet offers a very intense “pork” for any menu. Hunting is open, but your hunt for sensational swine is over.

Ostrich  (Struthio camelus )

Looking for a great beef alternative? Don’t hide your head in the sand when it comes to Ostrich. Ostrich is a phenomenal “Red Meat”. It offers a lean alternative to beef and has a close resemblance in appearance and flavor. Ostrich does, however, have a depth of flavor that surpasses those resemblances. Ostrich has become a very popular protein in the United States and is welcomed to those cutting down on richer meats. It shares a lean quality found in other birds, but blows them away in heartiness. Ostrich holds a multitude of applications. From rare grilled filet to smoked sirloin, the Ostrich is a bird that is more than just the word. SeafoodS.com offer pastured Ostrich that generally feed on the insects, grasses and seeds of their environment. The diet is supplemented with a high quality all natural feed that is packed with protein from natural grains. They are processed in strict accordance to USDA food safety and are readily available year-round. Put a big bird on the board and your guests will be impressed.

Kangaroo  (Macropus giganteus)

Though there are many species of Kangaroo, the most predominant in food production is the Eastern Grey Kangaroo. These are large Kangaroo with lean yet tender meat. Kangaroo meat is a fine textured soft meat with tender muscle fibers, virtually no fat and little connective tissue. Kangaroo meat is extremely healthy. Fat levels of kangaroo meat are typically 1-2%. This means the meat must be cooked rare and with care to avoid over cooking. It is clinically proven that the Kangaroo is a spectacular protein. Kangaroo meat is a staple on the menus of the US Olympics training center.  It is a well-flavored meat with the intensity of the flavor ranging from subtle in young animals to distinctive in older animals. Kangaroo dishes respond well with aromatic spices and abundantly seasoned vegetables.  Jump into Fall with an exotic on the menu.

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