TEAM SEAFOODS.COM BLOG


Ocean Tides – California Deep Pacific

Chef – Deep Water Pacific Favorites!

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.

Bigeye Tuna – “Bigeye”
(Thunnus obesus)

Bigeye is a deeper swimming species and, for natural reasoning, contains higher fat contents that Albacore, Yellowfin, and Skipjack Tunas. Bigeye is noted for its deep color, and softer flesh. The larger the Bigeye, the higher the fat content. Look at its scientific name. Bigeye’s fat content is right in the name. It is perfect for raw application, and caramelizes very well in high heat cooking. San Diego’s Longliners offload each week and make available some of the freshest short trip Bigeye on the market. We see typically two sizes of Bigeye in our San Diego Longline distribution. 40/60 lb fish yield “medium loins” while the 60/100+ offer us the “large loins”. Call every Monday to see what F/V Kraken is offloading.

Sickle Pomfret – “Monchong”
(Taractichthys steindachneri)
 

Monchong is a deep ocean Pomfret that offers a lightly flavored, very moist flesh. It has a stark white color when cooked and is forgiving to high heat and caramelizes well. The Monchong offers plenty of nutritional value and is a clean taste that accents many Pacific Rim, Latin, and French culinary styles. SeafoodS.com offers Monchong from the pelagic waters off the coast of California with Overnight Priority Shipping. SoCal Monchong is a testament to the quality that is California seafood. Monchong is not a targeted species, rather it is caught incidentally in fisheries targeting tuna, snapper and other species. There are also no well-defined seasonal trends in availability. The lack of consistent availability of this fish is part of what makes it so exotic and desirable.

Broadbill Swordfish – “Swordfsih”  
(Xiphias gladius
) 

Swordfish has a firm meaty texture and sweet and robust flavor which allows for a variety of applications. However, a steak cut is the most popular presentation of this fish due to the large size and compact flesh of its loins. 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, California 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.  The California fishery is managed by National Marine Fisheries, which considers swordfish stocks in healthy condition and rates it a sustainable resource.

Contact SeafoodS.com 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
Brad Rosa: 704-413-3267


Ocean Tides – SoCal is SoHot

Chef – Baja Brings The Boom!

The Baja & Southern California fisheries are some of the most unique in the nation. With Hand Line caught species from the Pangas of Baja and the fleet of vessels that call San Diego home, SeafoodS.com relishes in the offerings of these superb seafood items.

Hand Line Fishermen of the Baja have been an intergral part of SeafoodS.com. 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.

Yellowtail Jack – “Wild Hamachi”
(Seriola lalandi dorsalis)

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.

Gold Spotted Sand Bass – “Spotted Bass”
(Paralabrax auroguttatus)
 

Gold Spotted Sand Bass have a light, clean flavor with a medium flake. The fish are hand line caught about 200-500 ft. deep. the display great portion yields from 1-3 lb. fish, and we have been seeing “big” 4 lb fish this season. The skin has a light flavor and crisps nicely. The spots remain visible with gentle cooking methods, but a hard sear makes for a “bacon like” snap on skin up presentations. The firm yet delicate flesh of the Gold Spotted Sand Bass handles any application thrown its way. The fillets portion nicely and appear “fat” for their length. This allows for multiple plating designs, and the racks make a brilliant broth. Ceviche is a great application for this unique species, and a quick saute shows off the elegance of its muscle structure. It is unique as a food fish, and historically only enjoyed by the person at the other end of the line that boated it. Try a very “cool” species, with great value attached to its price point, for your late Spring menu features.

Pacific White Seabass – “California Bass”  
(Atractoscion nobilis
) 

We have touched on the flavor and texture of the Pacific White Seabass. It has the moisture of Wild Striped Bass, the clean finish of Grouper, the flavor of Redfish, and the flake of Toothfish. A brilliant flesh of paper white and a usability that crosses all culinary landscapes can be found in Pacific White Seabass. As if these we not enough, The White Seabass has a multitude of other features that is sure to make it a worthy species on your next feature or menu offering. The management of Pacific White Seabass is a true testament to proactive conservation. Not only is this species incredibly resilient to biomass depletion, they also are tightly accounted in the specific waters of our supply. Typically netted in the other fisheries, the California and Baja fisheries lean heavily on a hook and line harvest method. With a 3 month closure during spawn, the White Seabass are guaranteed a recuperative reproduction period that ensures its survival. The seasonal runs are a magnificent onslaught of an amazing food fish, and it appears that it is here to stay.

 

Contact SeafoodS.com 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
Brad Rosa: 704-413-3267


Ocean Tides – A Bit More Exotic

Chef – Get Your Head In The “Game”   

 The Exotic & The Wild

Ostrich

SeafoodS.com lets 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.

SeafoodS.com isn’t just your aquatic protein advocate. We have sea legs and a land lubber’s reach. September preludes Autumn, and we have your transitional game meats! Hot enough for Summer, but cool enough for your clientele. Bring sustainable pastured and wild game to your board for a distinct change to your End-of-Summer menu. Get your September “Game” going…

Chapter 3

Feral Texas Swine  (Sus scrofa)

Boar2

The Wild Boar of Texas are not the pink, curly-tailed pig of the domestic barnyard. They are the feral descendants of pigs brought from Europe. Firstly pigs were imported as food for exploration and colonization, and more recently for game hunting. The Wild Boar of Texas survive in a natural environment and are harvested for their delicious meat. SeafoodS.com has a direct line to the wild. These Wild Boar provide a deeply authentic flavor of hunted game. The Wild Boar survive on a foraged diet of acorns, hickory nuts, pecan, and seeds. The Summer fattening is at its peak with a long season of fruits, grasses, mushrooms, and eggs. Their varied diet offers a very intense “pork” for any menu. Hunting is open, but your hunt for sensational swine is over.
Check out our full list of Wild Boar cuts attached in the red link below.

Ostrich  (Struthio camelus )

Ostrich2

Looking for a great beef alternative? Don’t hide your head in the sand when it comes to Ostrich. Ostrich is a phenomenal “Red Meat”. It offers a lean alternative to beef and has a close resemblance in appearance and flavor. Ostrich does, however, have a depth of flavor that surpasses those resemblances. Ostrich has become a very popular protein in the United States and is welcomed to those cutting down on richer meats. It shares a lean quality found in other birds, but blows them away in heartiness. Ostrich holds a multitude of applications. From rare grilled filet to smoked sirloin, the Ostrich is a bird that is more than just the word. SeafoodS.com offer pastured Ostrich that generally feed on the insects, grasses and seeds of their environment. The diet is supplemented with a high quality all natural feed that is packed with protein from natural grains. They are processed in strict accordance to USDA food safety and are readily available year-round. Put a big bird on the board and your guests will be impressed.
Check out our full list of Ostrich cuts attached in the red link below.

Kangaroo  (Macropus giganteus)

Kangaroo

Though there are many species of Kangaroo, the most predominant in food production is the Eastern Grey Kangaroo. These are large Kangaroo with lean yet tender meat. Kangaroo meat is a fine textured soft meat with tender muscle fibers, virtually no fat and little connective tissue. Kangaroo meat is extremely healthy. Fat levels of kangaroo meat are typically 1-2%. This means the meat must be cooked rare and with care to avoid over cooking. It is clinically proven that the Kangaroo is a spectacular protein. Kangaroo meat is a staple on the menus of the US Olympics training center.  It is a well-flavored meat with the intensity of the flavor ranging from subtle in young animals to distinctive in older animals. Kangaroo dishes respond well with aromatic spices and abundantly seasoned vegetables.  Jump into Fall with an exotic on the menu.
Check out our full list of Kangaroo cuts attached in the red link below.

WILD & EXOTIC GAME

Contact SeafoodS.com

Josh Adams : 704-769-2260
Josh Bogen: 704-769-2261
Mike Casagrande: 704-769-2263
Clint Dowell: 704-769-2258
Karen Harmon:  704-769-2262
Patrick Lowder: 704-769-2265
Chris Nelson: 704-769-2256


Ocean Tides Seasonal Menu Planning Guide ~ September Edition

Chef – Get Your Head In The “Game”   

 Our Feathered Friends

Squab2

SeafoodS.com lets 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.

SeafoodS.com isn’t just your aquatic protein advocate. We have sea legs and a land lubber’s reach. September preludes Autumn, and we have your transitional game meats! Hot enough for Summer, but cool enough for your clientele. Bring sustainable pastured and wild game to your board for a distinct change to your End-of-Summer menu. Get your September “Game” going…

Chapter 2: The Feathered

American Squab  (Columbidae)

Squab3

Squab have been domesticated, fattened and eaten since ancient Egypt and Rome. The tenderness of the Squab is only paralleled by its full-bodied flavor. Squab are young domestic Pigeon/Dove that have been bred for size, taste, and tenderness. These are not your typical “City” Pigeon. The breeding/husbandry of these birds have been cross selected and diverted to a premium for nearly 100 years. Grown sustainably in the Carolinas, these birds are an all natural protein with no hormones, antibiotics, or chemical treatment what-so-ever. When obtaining the most succulent Squab, the best feed is used. It consists of an all natural, all vegetarian composition that ensures the highest quality meats from these brilliantly raised Squab. The Squab is minimally processed by hand and vacuum sealed for incredible freshness. These birds have fed Kings, Queens, dignitaries, and American Presidents. This is the pinnacle of Squab in the marketplace, and SeafoodS.com offers a year-round supply of the best available. Choose SeafoodS.com for your Squab to elevate the bird on your menu.

Pheasant  (Phasianinae)

Pheasant2

As dining evolves to a photo-op for every plate, give your shutter happy guests a great muse. Wisconsin free range Pheasant is just that… a muse for the senses. The White Pheasant boasts a remarkable yield that is sure to bring a wow factor to your cutting board and your guests’ table. Bred for “Big”, these Pheasant are a powerful pastured bird that feed naturally on insects, seed, and grasses. Their diet is supplemented with a protein- rich, natural-grain, and animal by-product free feed that only accentuates the tenderness and succulence of the meat. With a constant supply of fresh spring water, the Pheasant live a chemical free existence. No hormones, antibiotics, or flavor enhancers are used in the raising of these Pheasant. This provides a superb Pheasant with wonderful flavor and ample moisture. Try Free Range Pheasant for your next menu.

Quail  (Odontophoridae)

Quail

Quail is the petite bird on very successful menus. For those who are passionate about the best, SeafoodS.com provides a Quail program that ultimately solves any procurement challenges. These Quail offer multiple specs, including whole, boneless, semi-boneless, airline breasts, and fresh eggs. The Quail are raised in an all natural, “Never Ever” program that uses no antibiotics, hormones, steroid, or flavor enhancers. The Quail are fed a protein rich grain diet that allows for maximum size and yield. A healthy, veterinarian supervised, and HAACP controlled environment produce the highest quality Quail in distribution. SeafoodS.com facilitates a Priority Overnight delivery to ensure the ultimate freshness. Quail hold high reverence among the most formidable restaurants, clubs, and resorts in the nation. The extremely flavorful, yet petite protein lends style and refinement to “tight” sets and center-of-the-plate presentations.

Got Game?

Click the Link below and Call SeafoodS.com for Availability and Pricing.

GAME BIRDS

Contact SeafoodS.com

Josh Adams : 704-769-2260

Josh Bogen: 704-769-2261

Mike Casagrande: 704-769-2263

Clint Dowell: 704-769-2258

Karen Harmon:  704-769-2262

Patrick Lowder: 704-769-2265

Chris Nelson: 704-769-2256


Ocean Tides – New England Oysters

Chef – New England Oysters   

 August Pearls

Oysters2

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.

August is here and we look to the Shellfish of New England. This week we take on a vast and varied market; the Northeast Oyster. We’ll focus on the famed production locations of Canada, Maine, and Massachusetts. When you find a perfect Oyster Line Up, please contact your sales rep today to build your ideal box.

Chapter 5: Oysters

Eastern Oysters  (Crassostrea virginica)

August has no “R”. That’s okay. The rule of “R” was created before the invention of mechanical refrigeration. It made very little sense to spend more for the ice to keep the Oysters cold than the Oysters themselves. With modern systems in place, it is safe to serve oysters year-round.

Eastern Oysters of New England and Canada are as varied as the waters that they inhabit. Oysters are a unique seafood in that they possess the flavors, brine and qualities of the environment in which they are grown. The majority of New England and Canadian Oysters are farmed with the exception of a very few wild harvests. The Oysters are typically named for the beach, bay, river, sound, island, or town from which they are raised. Each with its specific signature in size, taste, shell, and shape, the Eastern Oyster can take your guests on a terrific journey up and down the New England Coast. SeafoodS.com is fortunate to offer one of the largest variety and availability in Oysters. Our Overnight Shipping allows our customers the opportunity to serve Oysters with no geographic limitations. Though we offer nearly 100 varieties from around the world, we look this week to the briny shores of New England and neighboring Canada.

Oysters

Canadian Oysters

Canadian Oysters are prized for the deep cup and typically small width. Covering the areas of New Brunswick, Nova Scotia and Prince Edward Island, the availability is immense. The intense brine of a Canadian Oyster is unmistakable. Here are some of Canada’s most marketable Oysters.
Malpaque – Prince Edward Island:
Grown in Malpaque Bay, these Oysters are true “Boutique”. A relatively small Oyster with a deep cup. Big brine with a significant “crunch” and a sweet clean finish.
Fancy Sweet Carraquette – New Brunswick:
Fancy Sweet is the smallest Carraquette oyster on the market place. Highly mineralized water often gives the meat a dark color but contributes to its uniqueness and fresh flavor. A “sweet” oyster by smell and equally “sweet” by taste.
Malagash – Nova Scotia:
These medium standard oysters are grown in the Malagash Basin on the north shore of Nova Scotia. In spite of the extreme northern location, growing conditions and results in these cold North Atlantic waters are terrific for this unique 3 to 3 ½ inch oyster. Malagash oysters have a mildly salty flavor with a slightly smoky, mineral finish.

Maine Oysters

Maine Oysters have the benefit of an incredibly mineral rich waterfront. Maine oysters grow slowly. While southern oysters can reach market size in a year or less, a Maine oyster needs three years minimum. A four-year-old, cold-water Maine oyster has a glorious depth of texture and flavor.
Black Bear Points – Bagaduce River:
These 3+ inch medium cup oysters are mild with a clean finish and a sun bleached shell. They are surface grown on the Bagaduce River just north of Bear Head by the growers of the Little Island Oyster. Tended by hand, the only machinery used in the raising of this oyster is a solar-powered grader/tumbler.
Pemaquid – Damariscotta River:
Grown in the deep holes of the Damariscotta River, the Pemaquid have a light and lemony flavor. Growing very large, up to 5 inches, the Pemaquid only gets more interesting as they grow.
Belon ( Ostrea edulis) North American Flats – Boothbay Harbor:
A minuscule 5,000 Belon a year are pulled in Maine and sold, making them one of the rarest oysters in the world. Rowan Jacobsen states, “these wild oysters are as powerful as any on the planet, redolent of fish and zinc and umami-not for the faint of heart.”

Massachusetts Oysters

Massachusetts Oysters rival any on the planet. The abundant salinity of its shores offer a brine and “pickle-like liveliness” that make the Massachusetts Oyster industry one of the nations most revered. Massachusetts is inherently proud of a long and rich history of Oyster production. Some harvest locations have been producing Oysters for over two centuries
Wellfleet – Wellfleet Estuary:
These 3 to 3 ½ inch oysters have always been enjoyed extensively throughout Cape Cod. Wellfleets resemble Malpeques in their light body and clean finish, but they are even saltier. A varied assortment of growing and farming methods develop an especially plump and hearty New England oyster with consistent size and shape.
Cotuit – Cotuit Bay:
A Cotuit Oyster is well-known and demanded by oyster enthusiasts in many parts of the world for its naturally briny, Cape Cod flavors and perfectly, palatable half shell size. Dating back to 1857, The Cotuit Oyster Company produces one of the oldest brand name oysters in the United States. This is the only shellfish farm operating in Cotuit Bay and is currently utilizing over 33 acres of perfect oyster growing waters. There are a number of fresh water streams, marshes and estuaries that combine with clean water from Nantucket Sound and enter Cotuit Bay through the Wianno Cut and Cotuit Channel. This is the key to providing the oysters a rich and diverse food supply.
Warren Cove – White’s Flat:
Some of the best oysters in the world grow in the unique confluence of Plymouth, Kingston, and Duxbury Bays. The result is an unimaginably refreshing oyster. Warren Cove has everything that make Massachusetts world-famous for Oyster production.

Find an Oyster: 

Click the Link below and Call SeafoodS.com for Availability and Pricing.

OYSTER LIST

Contact SeafoodS.com

Josh Adams : 704-769-2260

Josh Bogen: 704-769-2261

Mike Casagrande: 704-769-2263

Clint Dowell: 704-769-2258

Karen Harmon:  704-769-2262

Patrick Lowder: 704-769-2265

Chris Nelson: 704-769-2256