Ocean Tides – Valentine’s Day’s Top Specialties

Chef – Love The Guests Who Love Your Food.


Valentine’s Day is a Super Sunday away. We looked at what was the most popular menu items from the last Valentine’s Day and feel that they represent fare that is worthy of the romance that commences next Sunday. It’s all about the Love. These are products that are so easy to Love.

John Dory “Saint Peter Fish” (Zeus faber)

From its storied beginnings, the John Dory has been a staple in ultra fine dining. With a sweet and delicate flesh that cooks to a paper white, the John Dory rivals the marks of species that often grace upscale menus. Think of Dover Sole with a Snapper’s texture. Think of Turbot with a crab like sweetness. John Dory is a versatile species that dominates the light, white, flaky genre. John Dory is an upright “Flatfish”. Its fillet resembles the shape of Flounder, but without scales. It has a beautiful olive to gold skin that crisps wonderfully when seared. The flake of the John Dory is delicate, and supple. The clean flavors are the perfect canvas for light sets, and a minimalist ingredient approach.

Faroe Island Atlantic Salmon (Salmo solar) 

Faroe Island Fisheries have a thorough understanding of the product as well as the process. They have a rich past that is honored and respected, and they have a bright future as respected leaders in this industry. The entire focus has been, is, and will always be, on providing you with the highest quality salmon in the world. Faroe Island Salmon are stringently monitored and improved upon by constant research and systems  development . The North Atlantic provides pristine oxygenated currents to these low density systems that greatly increase natural growth and maintain optimal health of these Salmon. Faroe Island Salmon Fisheries implemented the first “Stun & Bleed” Systems in the world to insure the salmon are processed in the most humane method possible. Faroe Island Salmon is’s largest Atlantic species offerings. The fish are offered from the 15 to 17 lb mark to their largest, 22 lbs and up. The growing methods and extremely cold waters offer an insurmountable level of body fat. For any Chef who bases quality of Atlantic Salmon by Fat, Size, Constancy, and Sustainability; this is your Salmon!

Steelhead Ocean Trout Red Roe “Ikura/Caviar” (Oncorhynchus mykiss)

Add this flavorful plating ingredient to elevate the Holiday of Love. When it comes to “caviar”, this is a mellow yet vibrant variety that fits the bill for anyone who appreciates simple elegance. Steelhead/Ocean Trout Roe has a buttery finish to a subtle flavor that has less aggressive profile than the Roe of its Salmon cousins. We offer this brilliant product Smoked as well. It has a light smokey warmth and a light sweetness that is inherently Ocean Trout. Clean, and silky with a nice “pop”. It is a great resource to bring a “Caviar” presentation with a phenomenal price point.  We source all of our “Caviar” from some of the world’s best producers and the Trout Roe is no different. Let “top” your dishes with one of our favorite Roes.

Contact 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
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! 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. 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!

We only pack to order for this highly specialized program. When an order comes in to, 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”