TEAM SEAFOODS.COM BLOG


Ocean Tides – Super Bowl Food Remorse

Super Bowl LI

Customers Regret Food Eaten & Looking To Atone

1.33 million Chicken Wings! That’s the estimated count from the National Chicken Council on Sunday’s consumption. It’s interesting that the average person who watched the game ate as much or more as on Thanksgiving. That doesn’t mean that it’s as lovingly crafted or vegetable laden as Turkey Day. Here are a few approximations from last year.

-11 million lbs of Potato Chips
-8 million lbs of Tortilla Chips
-4 million lbs of popcorn
-10 million lbs of Ribs
-12 million lbs of Bacon

We haven’t even touched on Brats, Dogs, Burgers, Cheese, and all the parts of a hog that will be slain today. While many of you saw a “catering/take out” increase, some (hopefully many) enjoyed the game as it was played. This brings up the theory that many spectators awoke today with the same zeal for a “healthier” diet as they did on New Year’s Day, especially knowing that antacid sales increased by over 20%. This is where seafood comes into play.

We believe that diners will be looking to their favorite restaurants to do the heavy lifting on their new path to leaner meat options and lighter offerings. We support this “Oh Captain, my Captain. Our fearful trip is done…” trust that the diner places in your hands. Below are just a few very lean yet incredibly satisfying options that will ween your guests off of the Super Sunday feasting.

Day Boat Atlantic Hake “Merluzza” 

(Merluccius bilinearis)

No matter your opinion of the team from Boston, the seafood has no “franchise” allegiance. Merluza 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. Now it is possible that this will need to ship Tuesday for Wednesday as many Pats fan fishermen… well you know.

#1 Red Grade Hawaiian Tombo “Albacore” 

(Thunnus alalunga)

Hawaiian Tombo is a brilliant representation of spectacular Tuna with a leaner and cleaner mouth feel with a unique light pink to light red coloration. The Tombo is an integral part of the local Hawaiian diet and is an excellent solution to smaller portioning of loin steaks. Lighter in color than its cousin the Yellowfin, the Tombo sheen a beautiful “candy” hue like a pearl paint job on a classic car.Tombo stands on its own as a GIANT little Tuna. Tombo is perfect for Sahimi, Poke, Tartare, and lightly seared for those remorseful gluttons looking for redemption.
Tombo has 3 grades as a food fish.

Light – Very little Red coloration. Lands somewhere in a pink shade. Great for Cooking.

Standard – Perfect for Poke and light cooking methods.

Sashimi Red – Deep candy apple color perfect for raw and crudo applications.

Faroe Island Salmon 

(Salmo salar)

Though it is irresistibly rich, it’s still leaner that a pork butt. Faroe Island Salmon is SeafoodS.com’s largest Atlantic species offerings. The fish are offered from the 15 – 19 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, Consistency, and Sustainability; this is your Salmon! 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.


Ocean Tides – New England Groundfish

Chef – New England Brings Superior Groundfish

Plan Your August Menu Now!
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. SeafoodS.com 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.

Groundfish

Atlantic Cod 

(Gadus morhua) 

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. SeafoodS.com 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 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. SeafoodS.com 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, SeafoodS.com 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 SeafoodS.com.

Contact SeafoodS.com for Your August Groundfish 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 -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


Market Report: 2013 New England Fishing Expectations

Day Boat Large Atlantic Cod

Day Boat Large Atlantic Cod

May 1st begins the 2013 New England Fishing Season. With new regulations in place the Season will change the face of quota, availability, price, and marketability. These are the benchmarks that facilitate, what some believe to be, the future of New England Fishing. As New England Fisheries Management and National Oceanic and Atmospheric Administration debate the best scenarios for fishing regulations on Scallops, Groundfish, and other New England staples, SeafoodS.com stand ready to continue quality product and service above reproach. To learn more about our forecast, click below…
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