Ocean Tides – Stone Crab Claws

The Crab 

(Menippe mercenaria)

October 15th opens the coveted Florida Stone Crab Season. We are positioned to be your direct Fresh Claw ambassadors. Florida Stone Crab Claws are an easily marketable, fine dining, menu-able product that holds the utmost “Briny Sweetness”. From Miami to Phoenix to Vegas to L.A., the Stone Crab has starred in the successes of many of our customers. is striving to promote these seasonal phenomena to anyone who would like to serve the best… Florida Stone Crab Claws! These delicious, revered, and celebrated claws have a “hand” in launching a nation-wide love of the iconic Crab House. Restaurants have, for decades, worked to refine their presentation and application for Fine Dining. This has brought Stone Crab Claws to their highest culinary pinnacle. The Stone Crab boasts one of the sweetest flavor profiles of any crustacean, and will be positioned as a direct shipping avenue for the freshest Stone Crab Claw.
Stone Crab traps will hit the Atlantic and Gulf on October 15th! invites you to reach out to our experts to secure this program for you and your guests. Preorders will be accepted, and they are highly recommended.

The Fisheries

(Gulf Of Mexico & South Atlantic) has a long standing relationship with the Watermen of Florida whose livelihood depends on these crustaceans.   Just south of Tallahassee, in the heart of Florida’s “Big Bend” region is the port City of Saint Marks. This is the water side home of Richard, Andy, and Johnny. They are brothers from a family that has fished Apalachee Bay and the Gulf of Mexico for six generations. They each captain a boat in the family’s five boat fleet. The most notable end result of their efforts is the renowned claw of the Apalachee Stone Crab.
Atlantic Stone Crab is also highly sought, and has an incredibly secure position in National Distribution. Through our “Florida Direct” Program, we source only the highest quality product available for next day delivery to our customers. This is an opportunity for our customers to doubly expand their reach into a competitive and aggressively desired menu-able product line. In each location, the Claws are meticulously harvested, brought to dock, and masterfully steamed and chilled for the highest quality Claws on the market. They are then packed and shipped within hours.
Florida Stone Crab harvests are one of the most “sustainable” crab industries in the world. Only the larger claw is removed, returning the live Stone Crab to the water to regenerate another claw. Wooden traps have historically made “Crab Hunting” by Octopus, (natural crab predators), very easy.’s partners have found opportunity in this environmental reality. They utilize heavy steel traps to prohibit the Octopus from entering. They also position Octopus Pot Traps nearby to capture the Cephalopods. These Octopus Traps also capture Black Sea Bass which will accompany the Crab and Octopus back to Dock for next day delivery to your restaurant! Consider all of the benefits to a direct line into Florida’s finest seafood for your Autumn Menu. can fill that need and much more.

The Process

(From Deck to Dinner)

In the pre-dawn hours of October 15 th , Captains loaded with traps will sail to their hallowed crab grounds and begin a process that runs until mid May.  Four days a week they will pull pots between the hours of 4:00 a.m. and 6:00 p.m., followed by claw processing from 6:00 p.m. to 9:00 p.m.  They bait and set tens of thousands crab pots in a fishing zone spread over hundreds of miles and in waters ranging from 6 to 35 feet in depth. Thousands of pots are pulled, fished, and re-baited each fishing day.
Claws must be of legal size.  Once a pot is pulled, the claws are measured, one legal claw is removed and the crab is tossed back into the water.  The crab men are adept in identifying egg bearing female crabs and these are instantly returned to the sea with both claws still intact.
The claws are not iced on the boat as this will cause the meat to stick to the shell after processing.  Upon returning to the docks, the claws are graded as follows: Colossal (1-2 ct), Jumbo (2-3 ct), Large (3-5 ct), Selects (6 ct) and Medium (7-8 ct).  Selects are perfect for restaurants desiring claws that are all the same size.  After grading, the claws are steamed at a maximum temperature and held for ten minutes before being “shocked” in an ice bath to reduce the temperature. They are then packed and shipped to your receiving docks and kitchen doors.

Stone Crab Season Opens October 15th, 2016

Call for to secure your first run.


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 Shellfish

Chef – New England Shellfish Makes Midsummer Shine.

August is here and we look to the Shellfish of New England. The bivalves and crab of the North Atlantic bring a Summer flare to your fare. This week we focus on Mussels, Clams, and Crab. Contact your sales rep today to build your ideal box of New England’s premium Shellfish.

Atlantic Blue Mussels 

(Mytilus edulis)

Atlantic Mussels are survivalists. They are some of the heartiest bivalves in nature, and cannon ball driver for any menu. Summer is a great time to bring mussels to your guests. With broad culinary abilities, the Mussel can easily find its place in a light brunch salad or a hearty dinner entree. Mussels are unique to their environment. Like Oysters they mirror the flavor complexity of the waters that they inhabit. has a unique ability to source the correct Mussel for your applications. We’ll take a look at the growing methods, locations and sizes of our premium availability.

Restaurant Ready

Location: Rhode Island

Growing System: Bottom Grown – Trays placed on the sea floor.

Sizes: Whitewater Mussels (2.5″ – 16/20 ct), Big One (3″ – 10/15 ct), Cape Cod Bay (3.5″ to 4″ – 12 ct)

This program allows a collective group of Rhode Island growers to produce their Mussels, and distribute their product with the highest quality and care. At the harvest’s beginning, the Mussels are transported from their respective locations to a state-of-the-art production facility. First the Mussels are put into a custom designed seawater system. This unique design pumps the cool, sterilized seawater of Narragansett Bay over the shellfish allowing the bivalves to filter out sand and grit in a controlled all-natural environment. The seawater system is monitored on a daily basis. Next, the mussels go through a preparation line that includes multiple wash points, intricate inspections, a debysser (to cut the “beards”) and a meticulous grading process.


Location: Rhode Island

Growing System:  Longline – Trays suspended in water from horizontal lines.

Size: Moules (1.5″ – 30/35 ct)

Located off Aquidneck Island in the East Passage of Narragansett Bay Rhode Island, Moules are the “Taste of the Ocean State”. The growing process and the unlimited food supply allows for a flavor that is wonderfully sweet with a slight hint of Narragansett Bay salinity.  The clean blue shells have waves of gold radiating throughout and boast a pristine shine. This petite Mussel is perfect for Moules-Frites, and other recipes that call for a smaller yet incredibly plump Mussel. Moules have a massive meat to shell ratio that is sure to satisfy your guests.


Location: Maine

Growing System: Pole or Post – Mounted to rope and hung from stationary posts.

Size: Bouchot (2″ to 3″)

Maine has some of the coldest waters in the USA. The powerful tidal change of the Gulf of Maine bring the vast sea to the Mussels. Bouchot growing styles produce a near perfect shell with abundant meat. The surge of nutrients to their fixed position bring a wealth of vegel nourishment to the Mussels. The strong current also disallows predators the ease of damaging the stock. Cold, crisp Maine waters also provide richness in the “fat” of the Mussels. It provides protection from extreme temperatures for the Mussel and a creamy finish to the diner.



Clams are as popular as they have ever been among  restaurant  guests. The production of Calms has risen significantly over the past 3 decades and they have become  wildly  popular with a new generation of seafood diners.  Their traditional preparations have led to innovative recipes and techniques from the most celebrated chefs in the world. has a long reach in procuring Clams. The immediate shipping of our clams ensure the longest shelf life possible. Let’s look at a few New England Direct offerings.


Quahog Clam ( Mercenaria mercenaria )

The hard-shell clams found on the East Coast (where they’re also called by the Indian name quahog) come in specific sizes.


Littleneck Clams – aka “Nex”

Size: 2″ Shell – 9/ 12 ct

Middleneck Clams – aka “Middles”

Size: 2.5″ Shell – 7/9 ct

Topneck Clams – aka “Tops”

Size: 3″ Shell – 4/6 ct

Cherrystone Clams – aka “Cherries”

Size: 3.5″ Shell 3/4 ct

Chowder Clams – aka “Chowders”

Size: 4′ to 5′ Shell – 1/2 ct


Razor Clam (Ensis arcuatus, Ensis directus)

Razor Clams are hand dug during specific tidal conditions. Harvested during a “Super” Moon and very low tides. This allows short exciting bursts of availability. Long Slender “Straight Razor” shaped with beautiful greens, browns, and cream colors throughout the shell. The fringe of the meat has a purple hue and the foot is an attractive cream color. The Razor Clam is perfect from Sashimi to Saute.

Cockles (Austrovenus stutchburyi)

Boston Harbor is a magnificent hub for Cockles. The shell is solid and rotund, sculptured with numerous strong rounded radial ribs. The meats are large and succulent, with a fresh briny flavor that works with dishes from the Mediterranean to the Orient. Prepare as you would domestic Littleneck clams, purging in salt water and cooking just until they open.

New England Crab


New England Crab are relatively “new” to a centuries old culinary history. Typically crab were caught as bycatch in the New England Lobster industry. The invasions of Rock Crab, aka “Peekytoe”, and Jonah Crab onto the Lobster Pots was a nuisance to the Lobstermen. Stealing bait  and filling up the traps before the Lobsters had time to enter proved to be a challenge. The fates of both Crab were realized when brilliant marketing and innovative usage re-branded these species as viable and delicious seafood offerings. From Daniel to The French Laundry, this once “trash” is now “treasure”.

Rock Crab Peekytoe” (Cancer irroratus)

The market name was taken from local slang. Peekytoe! The Peekytoe is primarily “All Leg Meat”. The legs of the Rock Crab have a wonderful complex flavor that can be utilized in endless applications. Fully steamed Peekytoe meat is sweet and firm with a subtle finish. Peekytoe is a perfect “ready to use” product for countless recipes. Our Peekytoe availability is a Trap-To-Table distribution that guarantees the freshest crab.

Jonah Crab (Cancer borealis)

Beginning in the 1970’s, Jonah Crab have found a steady rise in Culinary need. The Jonahs are pot trap caught in the Gulf of Maine and are predominant in the Western Atlantic and almost specific to the United States. Similar to Pacific Dungeness, the Jonah Claw has found roots in some of the highest quality Seafood Restaurants in New England. Jonah Crab are steamed upon catch and broken down into several portioned options. We carry various Jonah Crab products and offer them daily. The meat is a sweet and complex crab flavor that offers a multitude of cooking applications. From Raw Bar to hearty Bisques, the Jonah fits any need. Call to find your specific Jonah Crab product.

Contact 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
Ben Hollinger: 704-769-2320
Patrick Lowder: 704-769-2265
Chris Nelson: 704-769-2256
Brad Rosa – 704-413-3267