TEAM SEAFOODS.COM BLOG


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. SeafoodS.com 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 SeafoodS.com 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! SeafoodS.com 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)

SeafoodS.com 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 SeafoodS.com 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. SeafoodS.com’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. SeafoodS.com 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 SeafoodS.com for to secure your first run.

Contact SeafoodS.com

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 – Southern Atlantic “Grouper”

Chef – July Has The Super Grouper!

Southern Atlantic & The Gulf of Mexico

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. Now that summer is in full swing, July is the ideal month to feature species from Florida, the South Atlantic, and the Gulf of Mexico. Our direct programs will bring the outstanding culinary experience of the Florida Coast directly to your restaurant, menu, team, and guests. Get fired up because this week we will feature Groupers! Contact your sales rep today to build your ideal box.

Black Grouper 

(Mycteroperca bonaci) 

Black Grouper is to dining as Macallan is to drinking. It is “Fine Dining” at its pinnacle. Black Grouper screams sophistication while simultaneously offering a laid back and breezy Florida feel to any menu. From features to tasting menus to a la carte, the Black Grouper brings the epitome of Florida dining to the table. Sweet, moist, and brilliant flake makes the Black Grouper on of the most recognizable fish in the Eastern U.S. Its deep translucence of bright white flesh cooks to to a tender and succulent finish just begging for the fresh flavors of late Spring and early Summer fare. Simple herbs, citrus, and young vegetables easily accompany any preparation technique. Black Grouper has a deep concentration of natural sweetness that caramelizes to a perfect seared “crust” while maintaining an abundance of moisture and tenderness. Marketability with so many applications is readily offered in very few species. This makes Black Grouper a stand out in upscale dining.

Red Grouper 

(Epinephelus morio)

Red Grouper is a stellar example of why Florida seafood has always held some of the highest regard. A light and versatile species that continually queries its relation to other Groupers. Is it tender? Yes. Does it cook to a perfect paper white? Yes. Is it moist and flaky? Yes. Does it have depth of flavor? Yes. For Chefs who cook with “big” flavor, the Red Grouper offers a slight earthiness that is unique in Groupers. It has a versatile diet that allows for a faintly deeper richness in its flavor profile. Like a craft beer, small batch whisky, or an excellent wine, the Red Grouper brings complexity. Though slight, the bigger flavor of Red Grouper stands up to more aggressive “Sets”. Its a canvas for bolder seasonings, heartier herbs, and richer sauces than fairer Groupers. Red Grouper perfect for center of the plate presentation, while lending itself to countless other options.To Grill, Saute, Fry, Smoke, or Ceviche? That’s the only question needed.

Bigtooth Corvina 

(Isopisthus parvipinnis)

While not a Grouper, the Corvina offers something to every Chef. A dynamic fish with an attractive price point. Corvina is spectacular food fish with a global reputation. Corvina represents the prime table fish of many countries. Because of its incredible  characteristics, Corvina may be one of the most under sung Florida fare. The Corvina resemble Redfish, fillets like Grouper, and taste like Snapper – for a fraction of the cost. This is a large flake, moist, and sweet food fish that strongly represents the bounty of the pristine Southern Atlantic. The similarities in the plate presentation between Corvina and other Florida fine dining species are uncanny. If you are looking for a great species that makes a statement while running a great food cost, look to Bigtooth Corvina.

Contact SeafoodS.com Experts for July Menu Planning.

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 ~ June Edition

florida-beach

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. Now that summer is in full swing, June is the ideal month to feature species from Florida, the South Atlantic, and the Gulf of Mexico. Our direct programs will bring the outstanding culinary experience of the Florida Coast directly to your restaurant, menu, team, and guests. Get fired up because this week we will feature Florida Game Fish! Contact your sales rep today to build your ideal box.

Chapter 2: Game Fish

Yellowfin Tuna (Thunnus albacares)

Tuna Yellowfin

THE FISHERY – SeafoodS.com is now providing Global Tuna through one singular grading facility. Florida Direct Tuna allows SeafoodS.com to actively source Tuna in high production areas of the Gulf and South America while other Fisheries are dormant. The benefit of the Florida Direct Program is the attention in Grading. Historically Tuna Grading has had blurred guidelines; Florida Direct brings impeccable quality into laser focus. In keeping with SeafoodS.com’s dedication to quality, Florida Direct Tuna stands tall in our line-up of remarkable seafood, meat, and specialty products.

THE FISH – The yellowfin tuna is among the larger tuna species, reaching weights of over 400 pounds. The Yellowfin is a revered ocean predators, feeding on lean fish. This lends a rich but clean flavor that works wonderfully in raw and rare applications.

Dolphin Fish “Mahimahi” (Coryphaena hippurus)

Mahi Swimming

THE FISHERY – Direct Florida Distribution allows SeafoodS.com to supply the country and Caribbean with the freshest Southern Atlantic Species. Overnight opportunities can bring South Beach to your Guests.

THE FISH – One of the Most Recognized species in food-fish. The Mahi has a long history of gracing many menus all over the world. This is one of the most versatile culinary components in the kitchen. Mahi has an innate ability to hold moisture in high heat cooking methods, stand up to bold flavors, and yield to subtle techniques. Blacken with “Big” Sets or Sous Vide with Simple Light Aromatics, this fish is a “One size fits all” species.

Broil, Poach, Sear, Grill, Smoke, BBQ, Blacken, Char, Ceviche…etc

Broadbill Swordfish (Xiphias gladius)

Swordfish Underwater

THE FISHERY – Ask any fish monger about procuring Gulf species and he’ll mention St. Petersburg, Florida (“St. Pete” for short). Vast varieties of finfish ranging from tuna and swordfish to groupers and snappers are distributed through this historically-rich region of the Florida coastline. Expect to also see a robust selection of Keys-caught species like yellowtail snapper, Caribbean Red Snapper and Hogfish to come through St. Pete. It’s regionally situated in a perfect location for national distribution and with our Q&A in place, it’s always top quality.

THE FISH – From receiving, it lends itself to a great butchering aspect. From whole fish, to wagon wheels, to steak ready loins, this cylindrical body has a great yield. Cutting waste, cutting butcher time, cutting cost. With the firm texture of the flesh, and abundant flavor, Broadbill Swordfish is phenomenal for grilling, light smoking, and broiling. It also caramelizes nicely in a searing application. It holds up fearlessly against powerful “sets” and spices.

Build A Box:

Available to include in your Shipment!
Contact SeafoodS.com to Build your optimal Box.
Chris Nelson
Clint Dowell
Josh Adams
Josh Bogen
Karen Harmon
Mike Casagrande
Patrick Lowder


Ocean Tides Seasonal Menu Planning Guide ~ June Edition

Chef – June is for Florida Fish!

Southern Atlantic & The Gulf of Mexico

Florida Keys
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. Now that summer is in full swing, June is the ideal month to feature species from Florida, the South Atlantic, and the Gulf of Mexico. Our direct programs will bring the outstanding culinary experience of the Florida Coast directly to your restaurant, menu, team, and guests. Get fired up because this week we will feature Florida Snappers! Contact your sales rep today to build your ideal box.

American Red Snapper (Lutjanus campechanus)

Snapper, American Red2

Simply put, this is the Premier Snapper available in fine dining! American Red Snapper is lean and moist with a mild, distinctly sweet flavor and exquisite texture. The semi-firm meat is pinkish with off-white tones when raw and turns paper white when cooked. We offer American Red Snapper in many sizes including 2-4 for the perfect portion fillet or 6up for a thick, showstopper fillet presentation. Culinary applications are diverse – pan saute, grill, broil, and ceviche.

Yellowtail Snapper (Ocyurus chrysurus)

Snapper Yellowtail2
Yellowtail Snapper is the sweetest snapper in all of the Snapper family and at 1-2lbs each, yellowtail is perfect for a mind-blowing whole fish presentation! The skin is marked with vivid hues of blue, green, and pink with a distinct yellow stripe down the side of the body. It’s diet consists of shrimp and crab which highlight its unique flavor profile. Yellowtail Snapper is highly prized for its light, flakey meat, and is widely regarded as one of the best snappers available.

Lane Snapper (Lutjanus synagris)

Snapper Lane
Lane Snapper is considered the best “value” snapper of the family. Lanes are slightly less firm and slightly less sweet than their American Red and Yellowtail cousins, but are not bland by any means and still offer many versatile culinary applications. Delicate, citrus based sauces are recommended to highlight it’s mild flavor profile. Average size varies from 2-4 and 4-6lbs each. When purchasing whole fish, don’t forget to save the bones to make a very fine fish stock!
Build A Box:
Available to include in your Shipment!
Contact SeafoodS.com to Build your optimal Box.

Chris Nelson

Clint Dowell

Josh Adams

Josh Bogen

Karen Harmon

Mike Casagrande

Patrick Lowder


Yellowtail Snapper at Delmonico Grill

Seared Yellowtail Snapper with Butternut Squash Pudding, Broccolini, Tomato Confit, Paprika Oil

Seared Yellowtail Snapper with Butternut Squash Pudding, Broccolini, Tomato Confit, Paprika Oil

Big Up’s to Chef Aleaha at Delmonico Grill in South Dakota.

LOVE the simple prep, LOVE the passion, & LOVE the quality recognition for our partner in Florida. Great philosophy of buying a perfect fish, getting the fluff out of the way, letting the Snapper shine, and letting the sea speak to her guests!