TEAM SEAFOODS.COM BLOG


Celebrate The Holidays – SeafoodS.com Advent Calender


Winter Polar Halibut

The holidays are right around the corner. SeafoodS.com is excited to feature a Wintertime Halibut from the polar circle. Our Day Boat fleet of nine Norwegian “Sjark Boats” fishes short trips in the Barent Sea. Ultra-fresh, flown weekly into the United States, this halibut is a perfect feature for your December menu.


Lone Mountain Ranch Wagyu

Acquired in 1965 by Marion and Glen Lloyd, the Ranch served as the stomping grounds for the extended family while they raised various breeds of commercial cattle. Mary Lloyd Estrin and her husband Robert (Bob) Estrin took the reins of the Ranch in the mid-90s, spending cherished time on the land while cultivating a new legacy for the Ranch. After experiencing Wagyu beef at a Santa Monica restaurant in 2004, Bob knew the future of the family Ranch lay on his plate. In 2005, Bob purchased his first two 100% Fullblood Wagyu Bulls, transitioning the entire herd from conventional cattle to 100% Fullblood Wagyu by 2008. Located in Golden, New Mexico, between Santa Fe and Albuquerque on the historic Turquoise Trail, the Lone Mountain Ranch is a treasured and enchanting swath of land. Nestled between the San Pedro and Oritz Mountain ranges, this 27,000-acre plot is a vibrant ecosystem anchored by the lone mountain that guards the valley. We value this very special place as a piece of our heritage and take great care in nurturing it.


Maine Wild Sea Scallops

Get your Sea Scallop recipes in “Holiday mode”. December 1st opened the Maine Scallop Season and SeafoodS.com unites again with some of the freshest Day Boat Scallops Maine has to offer. This small Day Boat fleet of divers and dredgers are rigged and ready. The Scallops’ commercial harvest bolsters 6 day work weeks. The weeks consist of half diving beginning December 1st and ending April 15th, and half dredging beginning December 5th and ending March 29th. Each shipment of Day Boat Sea Scallops state F/V or Divers’ names to ensure you and your guests the trace-ability of these immaculate Scallops. Reach out to SeafoodS.com to get your Holiday menus secured.


Prawns

The Spencer Gulf prawn fishery leads the way in environmentally sustainable fishing practices, which is now being role-modelled worldwide. Recently this was acknowledged through being awarded Marine Stewardship Council Certification. Spencer Gulf King Prawns are an Australian product, caught and packed in Australia. The highest level of quality control is maintained, ensuring presentation, flavor, and product life is preserved.

Wild Nigerian Tiger Prawns are an alien species to many waters far from their Asian origin. They are considered invasive, and eating them could be viewed as stewarding ecological balance. Wild Nigerian Prawns are an incredible tasting and an awe inspiring product. With correct culinary application, the Wild Tiger Prawn can be the summit of the “Seafood Feature”. A hearty initial snap that finishes buttery and succulent, Tiger Prawns are “Giant” in proportions (some 10-13″ long), and have vast culinary applications. Wild Nigerian Tiger Prawns will have your guests “Marketing” your restaurant to everyone they encounter.

arabineros are “Parte superior del mundo”. Top of the world!!! Carabineros reign supreme in Mediterranean Fine Dining. Red Shrimp boast a natural Lobster-Like Sweetness and a very robust “Sea” flavor. Revered for the almost absurd size the Carabinero is by far the largest Red Shrimp on the market. Culinary applications demand skill and respect of the product. Treat as a delicate small Lobster and it becomes a protein without reproach nor equal.


Nantucket Bay Scallops

Captain Jeff Henderson of the F/V Miss Alice has been fishing the Nantucket Harbor and surrounding scallop grounds for decades. Over the years he has developed an almost uncanny knack to always locate these succulent bivalves regardless of the conditions. Jeff works with 15 other boats and skippers during the course of the Season to provide SeafoodS.com with “Nannys” direct from his “Scallop Shanty” to your guests plates within 24 hours from live shuck.

Nantucket bay scallops are harvested by fishermen in small boats from the shores and bays of Nantucket Island using hand dredges. Scallops are landed live, taken ashore and immediately shucked, often by the fishermen themselves in dockside shucking shanties. Fishing for bays can be restrictive: besides heavy winds and ice that can keep the boats tied, fishermen are actually forbidden from harvest if the air temperature is lower than 28°F before 10 AM. Because the water is warmer than the air, scallops will die immediately once dredged, killing both undersized juveniles who would be cast back along with the marketable catch. And although the season is opened until March, it is not uncommon for fishermen to stop fishing altogether once the harbor freezes up entirely, sometimes as early as the first week of January. Nantucket Bay scallops are smaller than sea scallops, and are about the tip of the thumb once shucked (60-80 per lb or 60-80 count). The meat itself is the abductor muscle of the scallop, and has a sweet, mild taste that is unequalled anywhere. Nantucket Bays are especially sought after because of their ability to be served raw when fresh, and at their ability to caramelize beautifully when put to heat. Super fresh Nantucket bay scallops can and SHOULD be enjoyed raw. Some sushi connoisseurs swear that the scallop is the greatest raw bar selection. Otherwise, bay scallops are preferred in ceviche dishes or are baked with herbs, wrapped in bacon, skewered and grilled, or battered and deep-fried or lightly pan-seared until the edges are a crispy brown. Simply one of the best treats that the ocean can offer.


Florida Stone Crab Claws

2016’s Stone Crab Season is going very well. We look at the abundance of this sustainable fishery as a shining symbol of Holiday Magic. The crab are moving well and finding the traps daily. SeafoodS.com invites all of our Chefs to incorporate this stunning, sweet, mellow, and succulent Crab Claw in any of your Holiday menus.

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.


 


Celebrate The Holidays With Maine Sea Scallops

Get your Sea Scallop recipes in “Holiday mode”. December 1st opens the Maine Scallop Season and SeafoodS.com unites again with some of the freshest Day Boat Scallops Maine has to offer. This small Day Boat fleet of divers and dredgers are rigged and ready. The Scallops’ commercial harvest bolsters 6 day work weeks. The weeks consist of half diving beginning December 1st and ending April 15th, and half dredging beginning December 5th and ending March 29th. Each shipment of Day Boat Sea Scallops state F/V or Divers’ names to ensure you and your guests the trace-ability of these immaculate Scallops. Reach out to SeafoodS.com to get your Holiday menus secured.


Ocean Tides – New England Sea Scallops

Chef – New England Sea Scallops Sweeten Summer.   

 August Menu Plan.

Scallop1

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 delve into the gauntlet of Sea Scallops. “Gauntlet” refers to the vast availability of Sea Scallops in today’s markets. They have different size and specifications, processing treatments, harvest methods, and distribution avenues. When you encounter your ideal Sea Scallop within this piece, please contact your sales rep today to build your ideal box.

Chapter 4: Sea Scallops

Scallops Dish3

Atlantic Sea Scallop  (Placopecten magellanicus)

Atlantic Sea Scallops are some of the United States’ most prevalent Scallops on restaurant menus. Their popularity is widely recognized by chefs and diners alike. Sea Scallops market themselves, portion perfectly, elevate straight-forward ingredients, enlighten gourmet “sets”, and seduce the masses. It is a simple matter of finding the correct Sea Scallop for your particular application. Below are varied levels of Sea Scallop production that show the value in each.

Fresh Sea Scallops are graded by size and marketed by the amount of preservative added.

  • Dry Chemical Free – Unprocessed with 0% Preservative or Water Weight
  • Dry Overnight – “Dip” processing that accrues the minimal amount of additive that meets FDA “Dry” requirements – less than 18% Weight by Volume of Preservative and Water
  • Wet – “Soak” processing that accrues more than 18% Weight by Volume of Preservative and Water

Day Boat Dry

Massachusetts and Maine’s Day Boat Fresh Sea Scallops are diamonds! Day Boats utilizing small net dredging offer the “Top-of-Catch” in Sea Scallops. Their daily runs provide Sea Scallops that will never see the large processing facilities. They are offloaded, shucked, and packed for shipping right from the pier. When searching for the freshest Sashimi/Crudo grade Sea Scallops, look for Day Boat Dry. Upon cooking, Day Boat Drys have no equal. No  water loss equals no shrinkage. Their sugar concentration enables a deep golden sear while its brine still lingers. The sweet and salty balance of Sea Scallops are remarkable.  Day Boat Dry Sea Scallops represent the premier fine dining shellfish.

SeafoodS.com’s Priority Overnight delivery offers Sea Scallop meats that are hours from their shell. This the premium!

New Bedford Auction

The New Bedford Scallop Auction offers a complete array of Sea Scallops. The Lightship Fleets of New Bedford provide short trip hauls that are sorted and processed. The auction pricing reflects the Scallops’ size and the amount of “processing” received. The largest scallops with the least amount of processing gain the highest market prices.

The Dry Chemical Free Sea Scallops are either blast frozen aboard longer trip boats or shucked fresh at port. New Bedford Chemical Free Dry are the highest quality in the Auction. They are the perfect Auction Scallop for a colorful sear.

The Overnight Sea Scallops are still considered “Dry” and are the most abundant fresh Sea Scallop in restaurant distribution. They release minimal amounts of water when cooking, but require a harder sear to obtain deep color. Overnights offer a slight reduction in price per pound, but need heightened talents and techniques to bring them to their highest value on the plate.

Wet Scallops are the lowest quality and price. The price is obtained through soaking smaller Scallops in a solution of water and preservative until they amass considerable size and weight (turning a 20/30 into a 10/20). The shelf life is incredible, but you are buying a small Scallop and water. Choose a smaller Overnight or Dry to obtain the same portion cook weight, but with a much more eloquent product.

You SeafoodS.com account specialist can assist in finding the perfect Auction Sea Scallop for your recipes and preparation methods.

Build A Box:

Available to include in your Shipment!

Contact SeafoodS.com 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