TEAM SEAFOODS.COM BLOG


Ocean Tides – Loss Prevention

Loss Prevention

Controlling Food Cost With Longer Shelf Life


When we look at Food Cost as a whole, purchasing, portion control, and sales are all factors. The goal of SeafoodS.com is not only to provide exemplary products,but also to assist in your profitability. The major focus for us is to provide products that not only impress our customers, but that will hold in your coolers for longer periods.Whether your restaurant is an extremely high volume business, or you are more apt to serve a smaller community, we know that loss from expired products are a drain on your cost control and profitability. That’s why we are dedicated to offering more direct sourcing from the fishermen, importers, and fish houses along many coastal areas. We want for the product to arrive to you with the least amount of  intermediate transit possible. We want the product to arrive to you as the first stop in distribution. In essence we allow our customers to purchase as distributors themselves. The average line of distribution could involve many secondary stops along the route to service. That typically puts multiple days on the product without ever seeing the inside of a restaurant. We have the solution. Direct shipping from the origin or the first leg of distribution… Shorter distribution chains translate into epic shelf live therefore reducing the hazard of loss to expiration and improving cost efficiency. We provide products that withstand “off” or slow services from weather extremes, local events, or any other impacting factor. If you are experiencing any loss in your inventory from “older” product that your are currently purchasing, please reach out to SeafoodS.com, and allow us to assist in a fresher program.


Seafood HACCP Fourth Edition

FDA Fish and Fishery Products and Hazards Controls Guidance, 4th Edition: Introduction and Overview

 

 

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Ocean Tides – Partner Spotlight

Celebrating Great Fishermen

We are ecstatic to welcome Cordova, AK Salmon Fisherman Andrew Eckley (above) to SeafoodS.com’s excellent team of providers.

Alongside Capt. Andrew, his sister Tracy and brother-in-law Justin fish daily aboard F/V Black Bird for some of the best Salmon in the waters of Alaska.

Their dear friend Mark also assists in this family fishery aboard F/V Silver Moon. A tighter group of fishermen is hard to find in the competitive industry of Salmon fishing.

Capt. Andrew’s sister is one of only four females who are fishing the sometimes brutal waters of the Cordova region. Tracey grips her son Sam as she knows that he is the future, and generational fishing is extremely important to the great folks of Alaska.

Cordova Direct Coho Salmon

About this Family Fishery
Captain Andrew and his family have been fishing the waters for a great while, and their bread was buttered on the side of cannery fish. The operation of their family relied heavily on the Tinder Vessels that accepted their catch to move to the canneries of Alaska to then be processed and distributed throughout the world. Though it was fortuitous at the time they knew that the True Day Boat “Top-of-Catch” fish were much too  beautiful  to become an emaciated, canned, and shelved grocery store item. The logistics of moving Day Boat Salmon to the lower 48 is also a competitive and daunting  industry that sometimes moves to the beat of their own drum. It may even overlook the smaller vessels who’s catch warrant better representation. That’s where another small team of passionate people come into the picture. SeafoodS.com was able to provide a logistical solution with Capt. Andrew. We were able to solve the challenges of bringing Eckley’s absolutely stellar Salmon to a fresh Day Boat market. It was a mission to finally represent the quality of his catch and offer the respect that these Salmon deserve. Capt. Andrew and his family are vertebrae in the backbone of Alaska’s Cordova region. They are the players in the game of sustainable Alaskan seafood. They are the bedrock of family business, and they are here to provide you with the Salmon that they love. We are here to simply get the Salmon from their hold to your prep table. If you like to trace your catch to the fishermen, look again to Capt. Andrew and family. From their family, to our family, to your family, Chef…
About the Fish
Coho
(Oncorhynchus kisutch)
Up now are the brilliant Coho, the Silver Salmon of Alaska. The mildly flavored Coho is a brightly colored flesh that has a leaner texture of the King Salmon. While market weights range between 6 to 8 lbs, the fish of the Cordova Direct program with Capt. Andrew consistently offers fish above 10 lbs. Larger Cohos tend to be a wider fillet and are readily apt to accept any cooking methods warranted by the chef. The slightly lowered fat content of Coho lends itself to a silky mouth feel that doesn’t over encapsulate other ingredients. It is a perfect species for house-smoked applications and house-cured representation. It finds a home on the grill, in the broiler, simply sauteed, or even sous vide. It’s vibrant coloration pops in crudo, tartare, sushi, and sashimi. Coho has a reputation as one of the best flavors in the Salmon kingdom and we excitedly offer it direct from the source. Look for availability midweek.
About the Passion
Like the culinary profession, farming and fishing is seeing the up-and-coming youth taking the reigns of a centuries old industries. I know your social media feed is loaded with pics of your favorite farmers’ fare. The generational shift has always been and will always be, but it seems more rapid in certain arenas. These transitions all have a common goal; to be recognized for the talent, effort, passion, and dedication  as quickly as possible. This is where Capt. Andrew and his family strive as well. We want the success of a hard job to be prolific and hasty for this young crew, and we wish the same for any Chef and Restaurateur. It’s no light task of running a business, and any assistance that we can provide each other raises all ships.

 

Simply Call The Team At SeafoodS.com to learn more about the Cordova Direct Coho.
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 – Spiny Lobster

Chef – Florida Spiny Lobster Season is Here.

Saturday kicked off the 2016 Florida Spiny Lobster Season. The Season will run for eight months with bountiful projections. SeafoodS.com is positioned to acquire Lobsters from various Florida coastal locations to secure the best available for our customers. With Priority Overnight shipping, we guarantee a direct source and incomparable quality. See why Spiny Lobster is so often celebrated in restaurants across coastal southern states.

Spiny Lobster

(Panulirus argus)

Commonly referred to as the Florida spiny lobster, the Caribbean spiny lobster inhabits tropical and subtropical waters of the Atlantic Ocean, Caribbean Sea, and Gulf of Mexico. Spiny lobsters get their name from the forward-pointing spines that cover their bodies to help protect them from predators. They vary in color from almost white to dark red-orange. The spiny lobster is a highly sought delicacy and brings recreational “hunters” from all over the country and beyond to seek this intriguing species. The tail of the spiny lobster offers succulence and sweetness while maintaining a clean flavor and unmistakable texture. It adapts to a multitude of cooking methods and recipes. From steam, court-bullion, and butter poaching to the open flames of the grill, the spiny lobster meets each technique with the same remarkable end… DELICIOUSNESS.

Lobster Dish2

Spiny lobster is a highly marketable and renowned seafood item. The possible challenges of “introducing” a seafood item or ingredient to your guests are not present with this acclaimed favorite. Offering a historic coastal specialty in many national markets is what makes SeafoodS.com so pleased with our, direct from Florida, spiny lobster program. Contact us for your specialized spiny lobster menu option, and allow us to assist in “building” a perfect Florida box.

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
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 – SoCal Is SoFunky

Chef – SoCal Is More Than Fish!

From some of the world’s best Red Abalone of Baja to California’s Diver Harvested Sea Urchin, and  the Pot Trapped Spot Prawns of Santa Barbara, Southern California has  a knack for showing off in the seafood world. This week we look at some of the most coveted species in our extensive line up. If you are looking for the best of unique seafood for your menu, look to the specialty offering of Southern California.

Red Abalone – “Awabi”
(Haliotis rufescens)

Baja Red Abalone is where a Clam’s salinity meets a Scallop’s sweetness. This is an effortless union of mollusks’ most desired characteristics. When purchasing live Abalone preparation is the key to bringing a very delicate finish to Red Abalone. If cleaned to the “foot”, gently tenderized, and sliced raw Abalone is an elevated item for Sushi and Crudo. Are you perfecting Sous Vide? Abalone should be your next protein. Bringing to the front the tenderness and “butter” of Abalone could be your “64 Degree Egg”.  Purchased live, meats, and tenderized steaks should make for easy discernment of what your recipe needs. Aquaculture has improved dramatically from the late eighties and early nineties. One premier example is the the Baja Red Abalone. Utilizing circulated sea water and highly oxygenated environments, the facility is an adequate filtration system for the adjacent environment. Great care is taken in the handling of the abalone to produce the highest quality Sashimi product. The Red Abalone is fed a quick growth Seaweed and subsequent food in the sea water. The Abalone are packed Live with additional oxygen to ensure the freshest delivery to our Chefs.

Sea Urchin – “Uni”
(Strongylocentrotus franciscanus )
 

Hand harvested California Urchin produce one of the most admired Uni in dining. There is no denying the allure of the buttery delicacy that is Sea Urchin. It finds itself as a favorite of those who crave the unadulterated taste of sea creatures. Its punch-to-the-mouth Pacific heft transitions to a buttery silk that finishes with a prolific sweetness. Urchin is an echinoderm with no edible equal. From California Gold Grade allowing the perfect Sushi and Crudo presentations to sauces and desserts from the Vana offering, Uni has a feasibility for any seafood approach. Purchased live or expertly processed and graded, Urchin and its Uni offer a peculiarity while anchoring the essence of seafood dining. The flavor of the Sea.

Spot Prawn – “Amaebi”  
(Pandalus platyceros
) 

Fresh Kill California Spot Prawns or “Sweet Shrimp” convey a towering representation of Amebi. Deep dwelling Spot Prawns submit abundant moisture and remarkable confection. There comes but very few crustaceans that warrant the reputation that is given to California Spot Prawns. From La Jolla to Coronado the locals know that there is no equivalent to a raw or butter sauteed tail , or a crunchy fried head from the California Spot Prawn. SeafoodS.com represents a very unique availability for California Spot Prawns. Captured and held live until ordered, our Spot Prawns are then submersed into an icy slurry that kills instantly and preserves the quality of the meat while slowing enzymatic reactions in the thorax and head. This presents the perfect Sushi ingredient and offers an ultimate protein for countless cooking or crudo techniques. Live shipping is available, but carries higher risks of mortality. California Spot Prawns are the Prawn of legend. Ask anyone who has spent time on the West Coast.

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
Brad Rosa – 704-413-3267


Ocean Tides Seasonal Menu Planning Guide ~ September Edition

Chef – Get Your Head In The “Game”   

 Our Feathered Friends

Squab2

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.

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…

Chapter 2: The Feathered

American Squab  (Columbidae)

Squab3

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.

Pheasant  (Phasianinae)

Pheasant2

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.

Quail  (Odontophoridae)

Quail

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.

Got Game?

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

GAME BIRDS

Contact SeafoodS.com

Josh Adams : 704-769-2260

Josh Bogen: 704-769-2261

Mike Casagrande: 704-769-2263

Clint Dowell: 704-769-2258

Karen Harmon:  704-769-2262

Patrick Lowder: 704-769-2265

Chris Nelson: 704-769-2256