Ocean Tides – Halibut Menu Boxes

Chef – Build A Perfect Box with Halibut

Along with Alaskan Halibut, can build a perfect “Menu Box” with some of New Zealand, Australia, Tahiti, Japan, and California’s greatest seafood options packed alongside your Halibut order. This is an exceptionally creative advantage and is available to our customers throughout the season. With Halibut fulfilling your shipping weight, it’s an easy way to try species that you have underutilized in the past.

Bluenose – Antarctic Butterfish 

(Hyperoglyphe Antarctica)

This high-end Seabass-like species is a favorite with fine dining establishments and is great sauteed or baked, but can be cooked using virtually any method. Bluenose is by far New Zealand’s most famous bass export, with insatiable demand for this fish in overseas markets, especially Australia and the USA.

Barramundi – Asian Seabass 

(Lates Calcarifer)

Barramundi is one of our best selling fish and this sea bass has taken the American palate by storm. As Dr. Oz, who rates it as one of his top 5 Superfoods puts it, “Bonus: the white meat is light, flaky and delicious”. Indeed this fish performs very well in a variety of dishes. It’s naturally mild flavor profile allows it to take on other flavor accents readily – permitting chefs to create exceptional dishes with ease.

Ocean Trout – Steelhead 

(Oncorhynchus Mykiss)

This fish has a stunning appearance with a shape like a small torpedo, a relatively small head and a black-spotted silver hide, replete with pink racing stripe. Beneath this fine exterior Tasmanian Ocean Trout has bright crimson-cherry colored flesh, which fades to a pale peach, Omega-3 loaded belly portion. This paler belly is full of inter-muscular fat and is so well-marbled it resembles an aquatic Wagyu at times.

Contact to Build This Year’s Halibut Program

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

South Pacific Barramundi Portion Program

Seared Barramundi Over Navy Bean and Lardon Casoulet with Lemon-Coriander Gastrique

Seared Barramundi Over Navy Bean and Lardon Casoulet with Lemon-Coriander Gastrique

At, we pride ourselves on identifying and solving our customers problems, and we helped Metro Wine Bar in Oklahoma City, OK find a WIN-WIN fall menu solution with our Indonesian Saltwater Barramundi portion program! When Executive Chef Jonas Favela needed a “quality” and “value-based” menu solution that was easy for him to control plate cost, we looked outside the box and offered this program to meet his needs.

For years, has offered fresh, natural sides of this brilliant Barramundi. We challenged our producer to look outside of their already excellent production, and supply a one-of-a-kind portion program that is value-based and “Chef-ready” without compromising the quality and integrity of the product. The result is exactly what you see pictured – a creamy, flaky, versatile whitefish that can easily be a value-based driver for your fall and winter menus. embraced the solution, and we now offer skin-off Saltwater Barramundi portions directly imported from our partners in the South Pacific.

This is a unique solution designed to fit a variety of chef’s needs. Without fear, you can menu a South Pacific Seabass this fall/winter at a great value for both your bottom line and your guests. We direct import this product from New Zealand weekly, and ship 22lb cases of this fantastic fish skin off in 6 ounce or 8 ounce cryovac packaging direct to your restaurant. It’s simple, all you need to do is open the box and get to work…

Let us know if this solution works for you!