TEAM SEAFOODS.COM BLOG


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

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Ocean Tides -Spring Menu 2nd Edition

Chef – Mercury’s Rising. Spring is Here!

Spring is one of the most versatile times of year for seafood selection and one of our favorites for big seasonal openings. Many species hit the market to set your culinary calendar on a path through the warm weather months. Seasonal blooming of plants energize the diner. It brings about their natural voraciousness in feeding, traveling, romancing, and experimenting with menus a bit less known to them. This make s it a perfect time to bring in the things that match the guests’ sense of adventure. For the next few weeks, SeafoodS.com will shine light on the coolest offerings of Springtime. Both Flora and Fauna will be represented in our goal of making your Spring menu elaborately and functionally strong.

Wild Ramps – Ramson Wood Leek

(Allium tricoccum)

As closely guarded as mushrooms, the location of the forage is kept very secretive. It is common for foragers to hide these locations, not for greed, but for sustainability. A forager knows that some must be left growing to ensure next season’s harvest. There are festivals that celebrate the Ramp in almost every region that can grow them.  A special kindred to the regions that provide the Ramp, is felt deeply by every forager. After the harvest, a nostalgia, of sorts, is all that is left between seasons. This is the ONE! If you like garlic, you’ll love ramps. Their mild and almost sweet flavor makes it one of the most searched out Spring ingredients. Let us look at the applications for this beautiful Spring Plant: Raw garnish, Salads, Pickled, Sauteed, Blanched, Stir Fry, Beer Battered, Tempura, Grilled, Roasted, Stewed, Pureed, Vinaigrette, and anything else that one can imagine. The window is beginning to close already…

Pressure Bled Fluke – Sushi Fluke

(Paralichthys dentatus)

 

Nantucket Sushi Fluke. The Fluke is landed by Hook & Line Methods. This means that they are caught one or two at a time by rod and reel. The fluke are “pressure bled” immediately and submerged into an icy saltwater solution bring temperatures down to under 40 degrees within minutes. This provides the freshest fish available on the market. Sushi Fluke arrive to your restaurant within 36-48 hours of catch. Nantucket Sushi Fluke is a “Left- Eyed” Flatfish. They inhabit chilly waters. This results in a moist fish from body “fat”,that regulates their temperature, and protects the fish from cold environments. “Sushi” Fluke are the step above other smaller Flatfish in this regard and are comparable to tiny Halibut.

Sow Hake – Atlantic Merluza

(Merluccius bilinearis)

Sow Hake have a close resemblance to Cod and Haddock with a larger flake and “Fluffier” texture. The inhabit extremely deep waters and rise to mid depth at night to feed. The Sow Hake are harvested during this time by Hook and Line “Jig” Day Boat Operators. Sow Hake are a delicate “softer” flesh than other New England Round Fish. They are, indeed, a highly sought species by “Local” minded New England Chefs. They contain high levels of fish “fat” to regulate body temperature. This translates to incredible moisture levels in the prepared flesh. The culinary application is vast. Think it and Hake will handle it.

Contact SeafoodS.com to Customize Your Spring Features

 

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


New Zealand Iki Jime Direct

NZ Iki Jime - Tai Snapper, Red Snapper, Kingfish, Trevally

NZ Iki Jime – Tai Snapper, Red Snapper, Kingfish, Trevally

Iki Jime is an ancient Japanese technique of killing and bleeding fish at the time of capture. A needle or rod is inserted into the brain or spinal cord (depending on the species) of the fish as it is landed. Then there is a slight incision at the tail to bleed the fish out, and it is kept in rigor in an icy slush bath. Instantaneous death best preserves the texture and quality of the flesh. This unique method not only preserves the quality of the flesh, it also reduces an environment for bacteria and pathogens to grow and minimizes overall stress on the fish. Iki jime is the most humane way of killing fish. The result is ultra clean and quality sashimi grade product – the best on Planet Earth!

SeafoodS.com offers a direct import opportunity for any chef looking for Iki Jime killed fish. Less than 2 days out of the water upon receipt is the freshest direct program available in the United States. We offer multiple species to fit any demographic. Iki Jime fish are suitable for nigiri, sashimi, sushi, and any other preparation method that demands the highest quality. Preparing and serving fresh and clean seafood creates an unrivaled dining experience.

SeafoodS.com works directly with a select group of fisheries in New Zealand that offer this amazing program. These state-of-the-art vessels fish only inside regulated waters in New Zealand, and strict guidelines are met to ensure sustainability. For years these boats were only exporting to Europe and Asia, but you know us – we have decided to bring the program to full-time distribution across the United States and Caribbean! All it takes is a little planning and a 2 day preorder, and you can have the highest quality fish on the planet direct on your doorstep from SeafoodS.com!

We only pack to order for this highly specialized program. When an order comes in to SeafoodS.com, we place it directly with the fishermen. If you want 10 snapper, they only catch 10 snapper. They don’t bring in hundreds or thousands of pounds at a time. They only fish for the exact number they are given! Each order is caught, Iki Jime killed, bled, and bathed in an icy seawater slush then docked to be packed and shipped directly from New Zealand to our importer in Los Angeles. From there, the gel packs are changed and shipped from LA direct to anywhere in the United States. It doesn’t get any better than this!!!

New Zealand Iki Jime Fish List: Alfonsino “Kinmedai”; Blue Cod “Tara”; Fluke “Hirame”; Frost Fish “Oberadachi”; John Dory “Matodai”; Kingfish “Hiramasa”; King Salmon “Masunosuke”; Scorpionfish “Aka Kasago”; Red Snapper “Madai”; Tai Snapper “Kodai”; Tarakihi “Shimakurodai”; Trevally “Shimaaji”