TEAM SEAFOODS.COM BLOG


Ocean Tides – SoCal is Hot Pt 1

Chef – SoCal is Swimming in Fish!

Ah Southern California… Where the setting sun dips into the omnipotent Pacific. Warm sands and cool ocean breezes entreat the global traveler. Where nouveau cuisine comes to life while grasping tightly to the traditions of their history. Rich in Seafood, San Diego is a hub for great food and culinary talent. SeafoodS.com is over the moon to offer the Direct Distribution of some of the nation’s finest sea creatures while supporting some of the coolest fisheries of the Baja.

Hand Line Fishermen of the Baja have been an intergral part of SeafoodS.com. From small fishing villages along the northern part of the Baja Peninsula, Day Boat Fishermen set out in small Wooden Pangas for a day of hand lining and scallop diving. The honor of tradition and familial unity are drivers in this amazing Day Boat program. Fishermen – The Quintero Family, Ortega Cruz, Elmar King, Paisa Ocegueda

San Diego’s ports harbor some of the Pacific’s most dedicated men and women of the sea. Longline Boats like F/V Kraken and F/V Anthony G offload each week with brilliant pelagic species found between the mainland and Hawaii. The brilliant winds of the Pacific often slipstream the catch into port as quickly as it is boated. Displaying the highest quality is what the San Diego fishery is highly renowned, and we have it for you the very next morning. Find the species that fits your need and it’s a call away.

 

California Halibut – “Right Eye”
(Paralichthys californicus)

 

California Halibut falls comfortably between Alaskan Halibut and Large Summer Flounders. That gives it a well recognized marketability to anyone across the country and beyond. The California Halibut have wide thick fillets that are perfect for high heat cooking methods. California Halibut stand alone in the Halibut realm as a light, delicate and clean flesh that works in a multitude of applications. A favorite in Ceviche, the California Halibut has the moisture content to stay creamy, but lower fat contents to keep the Ceviche clear and bright. It also has a great propensity for buttery sauces, vinaigrettes, gastrique, and broths. Give this incredible Halibut a place on the Feature Board and bring a great hand line caught species to your guests.

 

Pacific Red Snapper – “Huachinango”

(Lutjanus peru) 

 

The Red Snapper is member of the Lutjanidea or Snapper Family, which are known in English as snappers, and in Mexico as pargo and Huachinango. A highly-prized game fish, the Red Snapper is distinguished by an overall bright red or sometimes a dark pink color, predominant on the head, back, and all fins, which gradually turns into white with a silvery sheen on the lower part of the body. It has a relatively “smooth” and streamlined appearance, as compared to most other snappers, but there isn’t a comparison for the complex Pacific flavors of the Huachinango. The fierceness of the rolling ocean strengthen the Huachinango and firm the flesh with a toothsome appeal while maintaining brilliant flake and moisture. The name alone peaks the interests of diners, and its excellence seats it firmly in their menu memories to be requested again and again.

 

Cabrilla Grouper – “Various”  
(Mycteroperca rosacea
) 

 

Cabrilla fillet have a paper white flesh that is textually firmer than Atlantic Black Grouper, but just as sweet and moist. The Cabrilla Grouper go through color changes during the year. Depending on the color of the fish at capture, the common name may change. Sardinera, Golden Grouper, Leopard Grouper, Spotted Grouper all associate with the species.The Spring typically shows a transition from Leopard to Golden. Ingredient names lend a poetic flare to any menu, and Cabrilla offers the poetry with a texture, taste, and presentation that matches the allure of its name.

Contact SeafoodS.com to Customize Your SoCal Features

 

Josh Adams : 704-769-2260
Josh Bogen: 704-769-2261
Mike Casagrande: 704-769-2263
Karen Harmon: 704-769-2262
Jon Flower – 704-769-2258
Ben Hollinger: 704-769-2320
Patrick Lowder: 704-769-2265
Chris Nelson: 704-769-2256


Ocean Tides – Spring Menu 4th Edition

Chef – Pollen is Falling. Spring is Here!

Spring is one of the most versatile times of year for seafood selection and one of our favorites for big seasonal openings. Many species hit the market to set your culinary calendar on a path through the warm weather months. Seasonal blooming of plants energize the diner. It brings about their natural voraciousness in feeding, traveling, romancing, and experimenting with menus a bit less known to them. This make s it a perfect time to bring in the things that match the guests’ sense of adventure. For the next few weeks, SeafoodS.com will shine light on the coolest offerings of Springtime. Both Flora and Fauna will be represented in  our goal of making your Spring menu elaborately and functionally strong.

 

Miner’s Lettuce – Winter Purslane

(Claytonia perfoliata)

While the nights are still cool and damp, a wonderful Spring green emerges. The Miner’s Lettuce is a wild Purslane that embodies the onslaught of plant life that accompanies the copious availability of Spring. Miner’s Lettuce is a North American native. It is one of the only “salad” lettuces that did not arrive with foreign settlers. A true piece of Americana Cuisine. This “little” Lettuce has a “big” punch. A small salad’s worth of Miner’s Lettuce provides a third of a diner’s daily allowance of Vitamin C, over twenty percent of Vitamin A, and ten percent of Iron. This “Superfood” with domestic roots brings a deep “green” flavor with a hint of mineral and sweetness. It’s name originates from the California Gold Rush miners who sought out the plump leaves to stave off scurvy from its high Vitamin concentration. Its uses are vast with a propensity for raw, blanched or sauteed applications. Miner’s Lettuce pairs extremely well with the harvest of the season adding bright “citrus” to Morel and Chanterelle dishes and a pop of brilliant color to Alaskan Halibut’s stark white flesh.

Yellowtail Jack – Wild Hamachi

(Seriola lalandi dorsalis)

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. Wild hand lined Baja Yellowtail Jack (aka Hamachi) are an intricate part of Baja fisheries. With a healthy biomass running between the open Pacific and the Gulf of California, it has long been a staple species for the Panga fishermen. Yellowtail Jack feed veraciously on a bounty of schooling “bait” fish as well as squid, and crab. The vastness of the Yellowtail Jacks’ diet translates to a rich and deep flavor profile. Natural oils provide an abundant moisture that is incredibly resistant to high heat cooking applications. The profound color of the raw flesh is a distinctive marker for identifying this species as wild. It has a deep pink to red that is unique to its varied diet. As value is perceived, this option in Yellowtail is absolute. Direct lines into San Diego from Baja allow for the price to remain stable and very approachable. Yellowtail Jack is a Spring Menu winner.

Silver Corvina – Shortfin Weakfish

(Cynoscion parvipinnis)

Resembling smaller Pacific White Seabass, the Silver Corvina has a mild flaky texture. It is a clean and versatile protein that holds a plethora of application. This is one of the best Ceviche fish on the market, and can be utilized in any large snapper and grouper recipe. A leader in profitability, the Corvina tastes and presents as a high level “white” fish that is easily marketed to the most discerning or timid seafood diner. Corvina are represented in distribution from many different regions. The early Spring brings Silver Corvina into the Gulf of California where hand line Panga fishermen target the species for an early jump on the season’s haul. Silver Corvina are close relatives to Red Drums, Sea Trout, and Weakfish. Their almost seamless transition into favored recipes for Redfish allow the Silver Corvina to shine in those preparations. Silver Corvina offer a comparable showcase for many applications and “sets”. The light, clean and flaky flesh suggests fine dining in every possibility.

Contact SeafoodS.com to Customize Your Spring Features

Josh Adams : 704-769-2260
Josh Bogen: 704-769-2261
Mike Casagrande: 704-769-2263
Lee Dellinger: 704-769-2257
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

 


Ocean Tides – Spring Menu 3rd Edition

Chef – Trees are Budding. Spring is Here!

Spring is one of the most versatile times of year for seafood selection and one of our favorites for big seasonal openings. Many species hit the market to set your culinary calendar on a path through the warm weather months. Seasonal blooming of plants energize the diner. It brings about their natural voraciousness in feeding, traveling, romancing, and experimenting with menus a bit less known to them. This make s it a perfect time to bring in the things that match the guests’ sense of adventure. For the next few weeks, SeafoodS.com will shine light on the coolest offerings of Springtime. Both Flora and Fauna will be represented in  our goal of making your Spring menu elaborately and functionally strong.

Morchella Morel – The True Morel Mushroom

(Morchella esculenta)

With 70 plus Morel species inhabiting the globe, we look to “America’s Mushroom”, the True Morel . Native True Morels grow wild in the Pacific Northwest announcing the arrival of spring and are among the most highly prized of all mushrooms.  The coloration can range from a dark yellow to a deep black. They are delicious fresh or dried, with an earthy tone, complex depth of umami, and a unique appearance and mouth feel. Morels should always be cooked before consumed. They can be saute’ed, barbecued, roasted or stuffed and baked.  Morels grow in many habitats such as fruit orchards, sandy soil, forest floor, wood chips, and a certain type of Morel grows in woody areas after a forest fire, the “Burnt Morel”. Foraged by experts, the True Morel has a few characteristics that distinguish it as the top tier fungi. The two most important features to examine when trying to identify a morel mushroom are the cap shape and whether the interior is hollow.  Morels have a very distinct cap. Fairly uniform, they appear ridged and pitted inwards.  On most Morels the cap will be attached to the stem, not hanging free as with  Amanitas and many other mushrooms. Morel mushrooms inspire more passion than almost any other type of fungi, and SeafoodS.com celebrates Spring with their arrival.

Alaskan Black Cod – Sable

(Anoplopoma fimbria)

Alaska boasts the largest Black Cod population in the world, thanks to the state’s tight regulations to ensure sustainability of its seafood species. Alaska Black Cod features a rich succulent flavor and a velvety texture. It has beautiful snow-white fillets that flake perfectly and are melt-in-your-mouth delicious! Abundant moisture, and clean sweetness provide the restaurant guest the ultimate in Fine Dining! It also gives Chef a canvas that is limitless in preparation.  Similar to Chilean Seabass, Alaskan Black Cod has one of the best flake of any species. Ribbon-like layers of “Butter” make Alaskan Black Cod one of the most luxurious protein components available, and it is at home with a global take on preparation. From the “fermented” flavors of rural Asia to the clean bright flavors of the tropics, Black Cod’s application can travel extensively or incorporate the freshness of local Spring ingredients and indigenous flavors.

Meagre Suzuki- Royal Seabass

(Argyrosomus japonicus)

Meagre is a newer program to the celebrated aquaculture programs that have for decades brought to us the Branzino, Dourade Royal, and Trout. The reputation of these species shows the consistent quality of the program. The Mearge, or Suzuki, program is just another shining example of the richness of Aegean Sea Aquaculture. The product is one of SeafoodS.com’s direct import opportunities that guarantees incomparable shelf life and quality.  Meagre Susuki is a larger fish in aquaculture with an average market weight around 6 lbs. It has a bright translucent flesh that can be enjoyed raw, or slightly cooked. If a clean bright flavor with a tremendous mouth feel is tricky to procure for your crudo, then Meagre Suzuki is available to fill the niche. Medium is probably as far as you would want to take this species to preserve the delicate flake and moisture. However, Meagre Suzuki lends itself to an abundance of methods and techniques, and stands to flavors that represent its wild distribution. Light Mediterranean, Japanese, Pacific Rim, and a host of other global flare is easily incorporated into a Meagre Suzuki presentation.

Contact SeafoodS.com to Customize Your Spring Features

Josh Adams : 704-769-2260
Josh Bogen: 704-769-2261
Mike Casagrande: 704-769-2263
Lee Dellinger: 704-769-2257
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


Ocean Tides – 3 Weeks Till Valentine’s Day

Chef – Red Shellfish. Peel the Love!

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Valentine’s day is 3 weeks away. For the next few weeks we will look to the “Color of Love” for inspiration. Red is very recognizable for restaurants. It’s been proven to induce hunger and excitement in diners. That’s the goal of these next informational pieces. To incite excitement for some of our incredible “Red” offerings.

Royal Red Shrimp (Pleoticus robustus)

Royal Reds are a deep fathom species that are relatively new to the National Market. The sheer depth has kept the Shrimpers from exploiting the species. They have been celebrated in the local markets for a bit longer and could be regarded a “Best Kept Secret”. The Royal Red Shrimp have the “Snap” of White Shrimp with a creamier and sweeter finish. The best culinary applications call for moderate heat and monitored cook times. The Royal Red Shrimp need no masking ingredients, but accept complimentary herbs and light spice. Small Lobster is a very accurate description of the Royal Red Shrimp’s profile.

Red & White Crawfish (Procambarus clarkii, zonangulus) 

Crawfish are freshwater crustaceans. Louisiana has more than 30 different species of crawfish, but only two species are commercially important to the industry; the red swamp crawfish (clarkii) and the white river crawfish (zonangulus). The red crawfish vastly outnumber the white crawfish in state-wide production. Occasionally both species are mixed in the same catch.

Red crawfish dominate most farms, especially in south Louisiana and in most places in the Atchafalaya Basin. White crawfish are slightly more plentiful on north Louisiana farms and in Mississippi River overflow swamps.
Most crawfish are harvested between December and June, but March, April and May are the peak months in Louisiana. On rare occasions, crawfish may be harvested in July and August in the state.
Spanish Carabineros (Plesiopenaeus edwardsianus)

Caribeneros are a deep water species inhabiting the extreme depths of the pristine Mediterranean Sea. Shrimp fleets of Spain net these phenomenal robust creatures and immediately grade, size and freeze to return to Mercado de Madrid for local sales as well as direct export to Miami. SeafoodS.com places huge regard for the items handled by our importer, and Carabineros rank at the top of quality Spanish shellfish.
SeafoodS.com offers these spectacular Red Shrimp with profitability and amazement in mind. Spanish Carabineros offer both. Not your average Shrimp… U3 & U5 available.
Chocolate Blood Clams (Megapitaria squalida)

Enjoyed by notable chefs including Richard Blais, Rick Bayless and Roberto Cardazzo, chocolate clams or almejas chocolatas are often referred to as “Baja’s seafood candy”. Named for the uniform brown color of its shell rather than any chocolate flavor, the meaty Mexican chocolate clam is one of the largest West Coast bivalves, reaching up to six inches across. Chocolate clams are harvested in and around in Mexico in all coastal lagoons from Magdalena Bay south along the Pacific side of Baja, throughout the Sea of Cortez, and along the coast of the mainland to Guatemala where they colonize in sandy bottoms in very large, dense populations.

Contact SeafoodS.com for availability and pricing.

Josh Adams : 704-769-2260
Josh Bogen: 704-769-2261
Mike Casagrande: 704-769-2263
Lee Dellinger: 704-769-2257
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


Ocean Tides – Maine Diver Scallop

Chef – Just the thing to make ’16 sing.

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Diver Sea Scallops  (Plactopecten Magellanicus)

COMMON NAMES – Atlantic Scallop, Giant Scallop, American Sea Scallop
 
THE FISHERY  – At Seafoods.com we strive to continue to source the best ingredients and partner with top fisheries to provide grade A products. Our Maine Day Boat program is no different. The state of Maine has a rich history for providing some of the world’s best seafood. Starting on December 1st every year Maine opens its scallop season to commercial fishing. The quota system works by allowing both true day boats to fish certain days of the week while also allowing divers to harvest scallops certain days of the week. The result is an outstanding co-op of divers and boats that source a truly unique and fantastic product, which is second to none in quality and high in sustainability.
The Dive Operators in Maine are great folks also. Sue and her husband have made Scallop diving their lifeblood, and hold the Scallop in the highest regard. Sue is part of a long tradition, at least 5 generations long, of fishermen, harvesters and boat capatains. She manages, with her husband and oldest son, a co-op of fishermen on the island of Stonington, Maine. The island boarders Accadia National Park and the town are stewards of the environment taking special care not to upset a delicate ecosystem. Sue tells us the reason the seafood is so great is because of the large amount of phytoplankton in the water. This also makes the divers job that much more difficult.
THE SCALLOP – Sea Scallops offer one of the most sought flavors in seafood. They are naturally high in sugars which relate to a beautifully caramelized product. Sea Scallops are a easily portioned for any application. They are sorted by size; 5 to 50 per pound. U10 to 30/40 count are the most popular and readily available. Allow SeafoodS.com to find the Scallop that best fits your menu.

Contact SeafoodS.com for availability and pricing.

Josh Adams : 704-769-2260
Josh Bogen: 704-769-2261
Mike Casagrande: 704-769-2263
Lee Dellinger: 704-769-2257
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


Ocean Tides – Flatfish

Chef – Flatfish for Fine Dining. 

Crush Your 4th Quarter.

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SeafoodS.com lets 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.

December is set to showcase the best of the best in specialty and ultra high end fare. We offer these daily, but the Holidays scream for the upper tier. The parties are mounting, and the giving of gifts are top-of-mind. Gift your guests with chic menu alternatives. Look to SeafoodS.com to make wishes come true.

Chapter    2

Dover Sole  (Solea solea)

In the early culinary history of America, European chefs found their way across the Atlantic to present their historical technique. Along with a legendary retention of training, they also clung to a remembrance of premiere ingredients that was very popular in their homelands. Dover Sole was perched high on these lists. The far west Atlantic just didn’t present an abundance of the species, and shipping was a long process. Fresh Dover Sole was a dismal and often unfulfilled desire. Oh how the times have changed. With direct flights from Holland, the Wild Dover Sole is readily available to those who want to elevate their Flatfish game. Dover Sole is as rich as its history. Royalty… Firm, thin, white fillets glisten from a freshly filleted Dover. The intense chill of Holland’s piece of the Atlantic Ocean harbor a perfect habitat for Dover Sole to develop its succulent characteristics. Dover Sole has a trait that excites many Chefs and Diners alike. It is flaky and tender, yet firm enough to manipulate into “rolls”. It’s a perfect species for “stuffed” as well, however, the most recognized preparation is the classic al a Meuniere. It can also easily be advanced into modern applications while remaining an honored classic.The fish is light. It welcomes fresh light flavors. Simply treat Dover simply and the simplicity will make greatness simple. Another favored preparation is the whole skinless roast. Dover Sole has a tell tale sign of freshness. A fresh Dover will allow the fabricator to rip the skin from the flesh without pulling the meat from the bone. That’s what SeafoodS.com provides. Wild Holland Dover Sole directly imported for our customers. Your order arrives before the fish are caught. A Thursday order initiates the catch that becomes a Monday shipment for a Tuesday kitchen delivery. It has an extreme shelf life. Direct Skin Ripping Fresh!!!

Click the Red Link Below for Available Dover Sole Specs.

Sushi Graded Fluke (Paralichthys dentatus)

Fluke, Summer Flounder, Hirame, Left Eye. A Fluke by any other name would smell as sweet… if they were handled as carefully as a SeafoodS.com New England Sushi Fluke. Day boat, pressure bled, and iced sea water “slushed” makes it our go-to Atlantic Fluke for Sushi and Sashimi. This is an intimated fishery, with only a handful of Captains committed to the process of  making their catch “perfect” for our customers. With tight seasonal catch limits, and limited dedicated boats fishing, the Sushi Fluke this time of year is SPECIAL. And why not?!?! It’s glorious! Tender, flaky, delicate, and clean, with a spritz of cold ocean flavor doesn’t even come close to defining the aspects of Sushi Fluke. It’s so much more. It’s easily marketable. It’s easily fabricated. It’s easily developed. It’s easily prepared. It’s easily sold. It’s easily the best Fluke for Crudo… The Japanese have utilized Fluke in Sushi and Sashimi since the inception of raw fish dining. “Hirame” typically refers to Fluke, but often umbrellas Halibut, “Karei”, in loose definition and terminology. It stands alone. Sushi Fluke is firm to the bite and chews to a delicate and tender feel. The clean flavor accepts traditional Pan-Asian accompaniments of Sushi, but opens itself up to intricate influences from global crudo styles. We offer Sushi Fluke throughout the year. Higher catch limits are normal, but we are in a 100# boat limit this month. We still promote this fantastic product with a simple request. “If SeafoodS.com calls with Sushi Fluke, answer that call”!

Check out the Sushi Fluke Specs in the Red Link Below.

Turbot (Scophthalmus maximus)

Turbot is the pinnacle of left-eyed flat fish. Turbot is a culinary marvel that provides applications that are only limited by imagination. Turbot boasts some of the highest fat content in the smaller Flatfish. The muscle striations are a bit larger than many others as well. This translates to a larger flake than Sole, and a silkier texture that Flounder. The Turbot skeletal structure allows for a unique “cut” in smaller Flatfish as well. The “T-Bone”… Versatility, texture, and flake aren’t the only acclaimed distinctions of Turbot. Its flavor is globally praised. It has the cleanliness of Flukes, Flounder, and Soles, but it possesses an intricate Ocean flavor that slightly resembles line caught Atlantic Cod. It is still light and mild, but with a deeper note. If fillet is your preference, reserve the rack and head. Turbot makes a brilliant stock! Like the flesh, the bones generate a great depth while maintaining a clean and mild broth. SeafoodS.com reaches deep into Turbot waters. Our offerings include a spectrum of resources. Wild Holland, Spanish Aquaculture , and Chilean Aquaculture Turbot programs allow our customers the ability to discern the subtle differences in sea flavors, size specs and import schedules. We offer each program with a complete guarantee. You are purchasing SeafoodS.com Turbot as if you were the distributor. Direct-from-the-Importer deliveries allows for the freshest Turbot in distribution. No lay-overs, no weigh stations, and no wait next day deliveries provide the longest shelf on the freshest product. Call SeafoodS.com to acquire more information to choose the Turbot that fits your need, and an expert will customize your Personal Turbot Program.

Check out the Turbot Specs in the Red Link Below.

Click the Link below and Call SeafoodS.com for Availability and Pricing.

FLATFISH

Contact SeafoodS.com

Josh Adams : 704-769-2260
Josh Bogen: 704-769-2261
Mike Casagrande: 704-769-2263
Lee Dellinger: 704-769-2257
Karen Harmon: 704-769-2262
Ben Hollinger: 704-769-2320
Patrick Lowder: 704-769-2265
Chris Nelson: 704-769-2256

 


Ocean Tides – Prawns

Chef – Perfect Prawns for Proper Preparation. 
The Highlights of Prawn.

SeafoodS.com lets 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.

December is set to showcase the best of the best in specialty and ultra high end fare. We offer these daily, but the Holidays scream for the upper tier. The parties are mounting, and the giving of gifts are top-of-mind. Gift your guests with chic menu alternatives. Look to SeafoodS.com to make wishes come true.

Chapter    1

Mediterranean Carabineros  (Plesiopenaeus edwardsianus)

Carabineros are “Parte superior del mundo”. Top of the world!!! Carabineros reign supreme in Mediterranean Fine Dining, and are accepted as the height of Red Shrimp globally. 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 presents a protein without reproach. And don’t get us started on the head… Full of buttery gelee that melts to a remarkable sauce base that weighs in with any starter in the kitchen. Massive Prawns yield massive heads that yield the greatest treasure for the saucier. It has to do with the “fat”. They love the cold.  Caribeneros are a deep water species inhabiting the extreme depths of the pristine Mediterranean Sea. Shrimp fleets of Spain net these phenomenal robust creatures and immediately grade, size and freeze to return to Mercado de Madrid for local sales as well as direct export to Miami. SeafoodS.com places huge regard for the items handled by our importer, and Carabineros rank at the top of quality Spanish shellfish.

Click the Red Link Below for Carabineros Specs.

Wild Sea Tiger Prawn  (Penaeus monodon)

The Sea Tiger has long been a staple food source for Asia. Regarded as a gorgeous, yet monstrous Saltwater Prawn, the Sea Tiger begins the bite with a snap. The subsequent chew offers a creamy and buttery texture that is full of sweetness. The Sea Tiger lends itself to many versatile applications. The usage is as vast as the culinary imagination. Soldier packing allows the Prawn to retain its structural integrity. Attached legs and antennae show that the Sea Tiger have been handled with the utmost care. This translates to a brilliant plate presentation.
Recently the United States has opened import channels to the nation of Myanmar. These are exciting times for Wild Caught Prawns, and the Chefs who love them. Wild Sea Tigers are harvested in the Bay of Bengal and are graded, packaged and blast frozen aboard the Shrimping Vessels. They are then shipped directly to cold storage here in the United States. SeafoodS.com has secured a direct import opportunity for these amazing crustaceans. We want to place Sea Tigers into the hands of Chefs who want to make a “Prawn Statement” on their menus. SeafoodS.com has a full line of these sea beasts. Below are depictions of size. Each size is packaged and shipped in 5 individual, 1 kilo boxes, in a 10 kilo (22#) master case. We have your Prawn!

2/4 per Kilo – Under 2 per Pound
Under 5 per Kilo – Under 3 per Pound
4/6 per Kilo – 2/3 per Pound
Under 7 per Kilo – Under 4 per Pound

Check out the Sea Tiger Specs in the Red Link Below.

Australian King Prawn (Melicertus latisulcatus)

The Spencer Gulf prawn fishery leads the way in environmentally sustainable fishing practices, which is now being role-modeled worldwide. Recently this was acknowledged through being awarded Marine Stewardship Council Certification. This is an accolade in which many strive. Not only is it a responsible purchase, but as a Chef, the flavor, quality and sheer presentation make it a stand-alone winner. Beginning with a beautiful crunch that finishes buttery. The sweetness of the King Prawn is attributed to the high salinity of Spencer Gulf. The saltier the sea, the sweeter the meat.

Spencer Gulf King Prawns are sold frozen only, packed in 10 kg cartons in either cooked or raw (green) forms. Some value added prawn products are available from specialist processors.Quality of packaging is a big concern in Shellfish. Spencer Gulf King Prawns are of the most carefully handled items in seafood. Landed, sorted, packaged, and frozen at negative 76 degrees Fahrenheit within 40-45 minutes of pulling the nets. This give a huge advantage to presentation. Complete head on, legs attached, and minimal moisture loss in thawing bring shrimp purchasing to loftier experience. SeafoodS.com is a direct import opportunity for Spencer Gulf King Prawns.

Check out the Spencer Gulf Prawn Specs in the Red Link Below.

Click the Link below and Call SeafoodS.com for Availability and Pricing.

Prawns

Contact SeafoodS.com

Josh Adams : 704-769-2260
Josh Bogen: 704-769-2261
Mike Casagrande: 704-769-2263
Lee Dellinger: 704-769-2257
Karen Harmon: 704-769-2262
Ben Hollinger: 704-769-2320
Patrick Lowder: 704-769-2265
Chris Nelson: 704-769-2256