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. 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 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 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 Seasonal Menu Planning Guide ~ July Edition

Chef – California & The Baja Crush It In July!

California Coast & Sea of Cortez

Baja Reef let’s you inspire the kitchen and treat your guests to the extraordinary! Each month 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. The month of July will feature the delicacies of the Deep Pacific rising into the California coast and the Gulf of California. Contact your sales rep today to build your ideal box.

Chapter 3: Yellowtail 

Baja Yellowtail Jack (Seriola lalandi)

Jack Yellowtail
Wild hand lined Baja Yellowtail Jack (aka Amberjack) 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 low and approachable, and availability is strong for Menu-ability.

California “Sushi” Yellowtail Hamachi (Seriola lalandi dorsalis)

Jack Yellowtail canstockphoto17344276
California “Sushi” Yellowtail are lighter in flavor and color that their Southern cousins, but the richness of fats and oils make this a perfect opportunity to feature Hamachi crudo. The pronounced and intricate flavors of the Pacific are readily available in this species. With a brilliant balance of complex and clean, the California Yellowtail Hamachi is a highly marketable and very popular menu item. Day boat operators in the San Diego fleets bring carefully handled and incomparably fresh Yellowtail to a “hungry” domestic market. offers a direct purchasing opportunity. We can “land” this amazing option anytime the fish hits dock. If you are looking for a feature, California “Sushi” Yellowatil is the fish.

Baja Yellowtail Hiramasa (Seriola lalandi lalandi)

Jack NZ Kingfish

When your development teams discuss a stand alone Sashimi/Sushi/Crudo that embodies “High End” dining, bring to the tasting Baja Hiramasa. The firm, buttery texture and bright, mild flavor of Baja Hiramasa provides a delicious alternative to Hawaiian Kampachi and Japanese Hamachi. Thin to medium fillets with balanced fat content make Baja Yellowtail Hiramasa ideal for small plate presentations. The flavor, the richness, the usability is but a small party of the wonder of Baja Hiramasa. Its also a brilliant example of sustainable aquaculture.

Geographically located to ensure low carbon transport footprint. .

Recirculating Aquaculture Systems (RAS) diminish pollution and disease in waters.

Semi-automated feeders and feed cameras prevent overfeeding.

Feed derived from sustaiy-sourced sardines in low Fish In-Fish Out (FIFO) ratio.

No use of antibiotics, hormones, paraciticides.

We offer Yellowatil for any menu. Allow us to test them all in your features.

Build A Box:

Available to include in your Shipment!

Contact to Build your optimal Box.

Chris Nelson

Clint Dowell

Josh Adams

Josh Bogen

Karen Harmon

Mike Casagrande

Patrick Lowder