Ocean Tides “The Farm” – Funky Fowl

Chef – Time To Get Down On The Farm   

 Silkies – Ducks – Geese 

Chicken Meat lets 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.

In October takes you to the green pastures of farmed availability. The many partnerships in our “Farm” network allow to bring to you the unique and desirable proteins that make menu writing a more flavorful endeavor. Get your October Autumn menu plan rolling.

Chapter    2

Silkie “Black” Chicken  (Gallus gallus domesticus)

Chicken Silkie

Silkies owe their unusual black color to fibromelanosis, a rare genetic mutation of hyperpigmentation believed to have first arisen in China. Their Mandarin name,   wu gu ji , means “dark-boned chicken;” the name silkie comes from their fluffy plumage which, lacking barbicels, looks and feels like fur. Silkies have five toes, one more than other chicken breeds.
According to the Chinese, the fascinating Silkie chicken, with its black skin, bones, and nearly black flesh, acts as an aphrodisiac. In the West, however, these beautifully colored chickens are popping up more in the butcher shop and are perhaps one of nature’s most captivating examples of this genetic anomaly.
Hyperpigmentation  is a harmless condition that causes skin to become darker in color than the normal surrounding skin and is caused by an excess of melanin. In humans, hyperpigmentation commonly manifests in darker patches, but for the Silkie chicken, the hyperpigmentation further evolved into something called fibromelanosis. This causes nearly everything, aside from their plumes, to be black.
Native to South China (Marco Polo is said to have seen them in his travels) and surrounding areas, the West came of know of these fine chickens in the late 1500’s, when publishers began to print of history and medicinal values of the various foods and herbs of the Dynasties. Chinese folklore includes celestial attention to the Silkie when the white birds gained immortality by consuming Lu Dongbing’s pills from his pond in 798 A.D. on the Wushan Mountain of Taihe, and were transformed into white phoenix. Tradition remains strong, and the use of the Silkie is very common today throughout the world.

Call for Available Silkie Cut Details.

Pekin Duck  (Anas platyrhynchos domestica )


Duck farming has changed radically from the days of herding ducks in fields. From animal husbandry techniques, to modern hatcheries and feed processes, duck farming has become an exacting science. Providing all natural ducks, bred specifically for the finest flavor, weight and skin available has been the passion of a handful of Pennsylvania farms for over three decades. Coupled with air chilling techniques that significantly reduces food safety hazards, Duck production has reached its highest form. Air chilling has become a favored method of bringing the temperature down after dressing. This process is also more effective in tenderizing the meat. Since the ducks do not depend on ice water for chilling, the duck’s natural juices are not diluted in, or replaced by the water in a conventional water chiller. offers these Ducks year-round and guarantees that the quality stands against other nationally distributed birds. Our producers are committed to supplying Duck that not only warrants culinary celebration, but also adheres to farming practices that celebrate environmental stewardship.

Check out our full list of Duck cuts available attached in the red link below.

Pastured Geese  (Anser anser)


For unexplained reasons, Europeans, particularly north Europeans, have always been fond of goose, whereas in North America the popularity of this fowl is more or less concentrated on Christmas and New Year’s Eve.
Goose meat is darker (including the breast), fuller bodied, and more intensely flavored than  turkey. It is fatter and has more depth of flavor than  duck. Of all fowl, goose meat offers the most opportunities to match with various wines.
Today’s Geese still have a whiff of gaminess, but just enough to appeal to the connoisseur. There is no need to tenderize chemically or mechanically as feeding and raising techniques have improved. Commodity Turkey has been crossbred to the extent that its meat is more or less mushy; the birds are fed with inferior manufactured feed. Geese have been spared this fate, because unlike turkeys, crossbreeding geese is much more difficult. The natural cycle of raising geese is still in tact: hatching, between April and July, forage feeding paired with high quality supplemental grain, and slaughter in September produces one of the highest quality Goose on the market.
These are true “Free Range birds. They are grown entirely outdoors. Raising Geese in the most natural way, our producer supplies with one of the most sustainable birds on the market. We have partnered with  the largest USDA Certified Organic farm in the Southeast. The animals are processed in USDA Inspected abattoirs that was built there on their farm, and they are zero-waste facilities. All animal remains are processed in their on-site aerobic/anaerobic “digester” and used as organic fertilizers for their pastures. They have a small-scale Certified Organic farm on the property that grows more than 40 varieties of heritage vegetables, fruits and nuts. Twenty percent of their plant’s energy needs comes from solar panels. Our producer received the Governor’s Award for Environmental Stewardship in 2011, The University of Georgia’s Award of Excellence in 2008, named the Most Respected Business Leader in Georgia and received the Growing Green Award in 2014.

Call for available Geese Cuts

Click the Link below and Call for Availability and Pricing.



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
Ben Hollinger: 704-769-2320
Cip Illiano: 704-769-2319
Patrick Lowder: 704-769-2265
Chris Nelson: 704-769-2256

Ocean Tides – August Edition

Chef – New England Brings Superior Groundfish
Plan Your August Menu Now!
New Bedford Vessel 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.

We are gearing up for August. An abundance of offerings from New England is here to stir your menu creating process. New England is a vast Seafood opportunity. From the Native Americans, Vikings, and Basques to today’s eight billion dollar Fleet Industry, New England fishing has been a very important part of our nation’s development. Navigating the options of New England seafood is a wealth of questions. is positioned to explain and supply the product that fits individual need. Daily Auctions in Boston, New Bedford, Gloucester, and Portland bring a full line of New England catch that drives the Trip Boat markets while Day Boat “Hand Gear” catch offers the fisheries’ premium landings. Contact your sales rep today to build your ideal box.

Chapter 2: Groundfish

Atlantic Cod (Gadus morhua)

Cod Atlantic

Atlantic Cod is the cornerstone of New England fish. While locals may have their favorites, Cod has brought the most national attention. When asking about the flavor and texture of many other species, the diner will often query Cod in similarity. “Is it like Cod?” It holds three of the most common descriptions… light, white, and flaky. The stark white of Atlantic Cod contains one of the lightest textures and cleanest flavors of any Northern species. While we understand the marketability and preparation of Atlantic Cod it is important to understand the varying harvest methods and market distribution.

Cod as a commodity is the result of the behemoth vessels of the Trawl Fleets They harvest enormous weight loads in their nets.This is the typical FAS products available in the grocers’ freezers. focuses on a much more impressive fare. From small catch Trip Boats of the Display Auction to the hand geared Boston Pier catch, we look for the spectacular in both arenas. Trip Boats offload a weightier, yet carefully addressed haul. This allows our customers the affordability of trawled Cod with the handling care of display quality fish. Meanwhile, our Hook & Line, or “Fancy” Day Boat options give Chefs absolute perfection in Atlantic Cod. From Scrod fillet for the broiler and Captain’s Loin for center of the plate masterpieces, we supply what your menu demands.

Atlantic Cod is priced and sold by size. It is Graded by fillet yield.
Large – Over 2 lbs.
Market – 16-32 oz.
Scrod – 8-16 oz.
Small – Up to 8 oz.

Haddock (Melanogrammus aeglefinus)

Haddock Hooked

Haddock will attract anyone that has spent more than a week in New England to your menu. It’s the paterfamilias of New England “Whitefish”. It has a slightly firmer texture than Cod with a hint of “ocean flavor” that is void in many similar species. This is a New Englander’s fish. Haddock is requested by those from New England who now inhabit other parts of the country. You’ve heard them. They are correct. Haddock is brilliant. From broiled to smoked, Haddock fills in where others are limited. It is succulent and flaky with enough “backbone” to hold up to bolder spice and richer sauces. Haddock is a productive, well, reproductive groundfish that has responded well to management. Gulf of Maine Haddock are thriving and have reached well above their target population. This is great news and a welcome change to those Chefs who were sourcing for menus in the late 90’s and early 2000’s. offers the premium in Haddock. Like the Cod, we source from the best available in the marketplace. They too are a large part of our Trip Boat and Day Boat availability. Day Boat Haddock are often harvested with Ruhle Trawl, aka Haddock Rope Trawl. This is a small net with special net configurations to prevent by-catch. Co-invented by Rhode Island fisherman Phil Ruhle, this trawl allowed a more effective targeting method that not only helped with Haddock population assessments, but also aided in the recovery of the Cod populations. Ruhle is another great connection to Haddock as a menu-able species. The “Dock to Door” movement is vivid with Haddock. If you are looking for a species that connects your guests to the sea, look to Haddock.

Atlantic Hake (Merluccius bilinearis)


Hake have a close resemblance to Cod and Haddock with a larger flake and a “fluffier” texture. Hake or Atlantic Merluza offer a rich moisture because of  high levels of “fat” to regulate body temperature. This translates to incredible moisture levels in the prepared flesh. Hake inhabit extremely deep waters and rise to mid depth at night to feed. Hake are harvested during this time by “Jig” fishing methods. This is a true one-at-a-time method that produces pristine market fish. The Day Boat Operators carefully stow and ice the catch then motor to dock. This ensures the freshest Hake available. They are, indeed, a highly  sought  species by New England Chefs, and continually gain recognition throughout the culinary nation. Their culinary application are vast, and their market terminology is as well. While over a dozen species of Hake and Whitting inhabit cold and temperate waters, focuses on Gulf of Maine and George’s Bank Merluccius bilinearis. This allows consistency of product while supplying the highest quality of Hake. “Truth in Menu” shines with Hake from

Build A Box:

Available to include in your Shipment!

Contact to Build your optimal Box.
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


John Dory – New Zealand’s Finest for Fine Dining

John Dory
John Dory have been revered as one of the most succulent white fish in Upscale Dining for decades. Globally known and respected, John Dory has had a place in some of the best restaurants in the world. The firm yet supple white flesh has naturally high levels of glycogen that translates into a brilliant sweetness. John Dory fillets cook to paper white flake that are loaded with moisture. It’s an elaborate protein that requires little effort to perfect. If Sole or Turbot have had succeses on your menu, John Dory will enamor your guests.
The John Dory, also known as Saint Peter Fish, Saint Pierre, and Martin’s Fish, inhabit cold waters around the world, but are predominantly sourced, by, from the pristine waters of New Zealand. Known as Kaparu by the Maori, the John Dory has been documented as a celebrated protein since James Cook’s first visit to New Zealand in 1769. has your John Dory. We have secured direct imports from the leading fisheries in New Zealand, and are positioned to supply John Dory nationally.’s Priority Overnight Deliveries ensures the highest quality and guaranteed freshness. With direct flights from the fishery to LAX, we position our customers to “buy like a distributor”. There is no simpler avenue for securing John Dory, and we are committed to supplying the finest proteins in Fine Dining.

Oysters – *Warning* Geo-Graphic Content.



What does a dozen oysters mean to your guests? Is it the perfect brine, the creamy finish? Maybe you and the team tried New Zealand wines to pair with the grassy, summer melon of the Coromandel. Ever wondered which Local Beer has the sweet caramel to take on the Massachusetts Salt of an East Beach Blonde? Can the diner find an oyster that can take them back to a vacation? The Nautilus can take them back to San Quentin. 

Point being we have all been looking for the right oyster line-up. The demographically pleasing to your regulars and inquisitive visitors. Looking for the best oysters is as fun as tasting tomatoes. We’ve grown you an a “garden” at Which one will you pick? is honored to offer over 130 specific harvest locations. From abroad to nearest you, we can offer your best list. Availability sometimes is determined by many conditions. Tide, water temp, wind condition can all leave oysters unharvested. You can tell the weather by a Oyster list. Check out Today’s Availability to browse Regional Selections