Celebrate The Holidays – Advent Calender

Winter Polar Halibut

The holidays are right around the corner. 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 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 to get your Holiday menus secured.


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 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. 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.


Ocean Tides – SoCal Is SoFunky

Chef – SoCal Is More Than Fish!

From some of the world’s best Red Abalone of Baja to California’s Diver Harvested Sea Urchin, and  the Pot Trapped Spot Prawns of Santa Barbara, Southern California has  a knack for showing off in the seafood world. This week we look at some of the most coveted species in our extensive line up. If you are looking for the best of unique seafood for your menu, look to the specialty offering of Southern California.

Red Abalone – “Awabi”
(Haliotis rufescens)

Baja Red Abalone is where a Clam’s salinity meets a Scallop’s sweetness. This is an effortless union of mollusks’ most desired characteristics. When purchasing live Abalone preparation is the key to bringing a very delicate finish to Red Abalone. If cleaned to the “foot”, gently tenderized, and sliced raw Abalone is an elevated item for Sushi and Crudo. Are you perfecting Sous Vide? Abalone should be your next protein. Bringing to the front the tenderness and “butter” of Abalone could be your “64 Degree Egg”.  Purchased live, meats, and tenderized steaks should make for easy discernment of what your recipe needs. Aquaculture has improved dramatically from the late eighties and early nineties. One premier example is the the Baja Red Abalone. Utilizing circulated sea water and highly oxygenated environments, the facility is an adequate filtration system for the adjacent environment. Great care is taken in the handling of the abalone to produce the highest quality Sashimi product. The Red Abalone is fed a quick growth Seaweed and subsequent food in the sea water. The Abalone are packed Live with additional oxygen to ensure the freshest delivery to our Chefs.

Sea Urchin – “Uni”
(Strongylocentrotus franciscanus )

Hand harvested California Urchin produce one of the most admired Uni in dining. There is no denying the allure of the buttery delicacy that is Sea Urchin. It finds itself as a favorite of those who crave the unadulterated taste of sea creatures. Its punch-to-the-mouth Pacific heft transitions to a buttery silk that finishes with a prolific sweetness. Urchin is an echinoderm with no edible equal. From California Gold Grade allowing the perfect Sushi and Crudo presentations to sauces and desserts from the Vana offering, Uni has a feasibility for any seafood approach. Purchased live or expertly processed and graded, Urchin and its Uni offer a peculiarity while anchoring the essence of seafood dining. The flavor of the Sea.

Spot Prawn – “Amaebi”  
(Pandalus platyceros

Fresh Kill California Spot Prawns or “Sweet Shrimp” convey a towering representation of Amebi. Deep dwelling Spot Prawns submit abundant moisture and remarkable confection. There comes but very few crustaceans that warrant the reputation that is given to California Spot Prawns. From La Jolla to Coronado the locals know that there is no equivalent to a raw or butter sauteed tail , or a crunchy fried head from the California Spot Prawn. represents a very unique availability for California Spot Prawns. Captured and held live until ordered, our Spot Prawns are then submersed into an icy slurry that kills instantly and preserves the quality of the meat while slowing enzymatic reactions in the thorax and head. This presents the perfect Sushi ingredient and offers an ultimate protein for countless cooking or crudo techniques. Live shipping is available, but carries higher risks of mortality. California Spot Prawns are the Prawn of legend. Ask anyone who has spent time on the West Coast.

Contact 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 – Mother’s Day Edition

Chef – Make a Special Day for a Special Lady!


Veterans to the F&B Industry typically celebrate Monday with Mom. It is historically one of the two busiest Sundays of the year. Whether you are planning for a la carte brunch and dinner, or you’ve crafted the finest banquet in town, wants to assist. We look forward each year to facilitate the needs of our customers and carefully select and offer the perfect products for your Mother’s Day successes.  Many of us at have navigated menu planning, careful scheduling, flower procurement, long prep lists, booth naps, storage “Tetris”, and multi-day shifts in preparation of a celebration. A celebration of Mom. It is daunting, but satisfying. It’s the joy of treating someone’s mother, (rarely our own), to a lavish Sunday. After all, they’ve done so much.  We want to assist. We can combine many of your order guides into one easy step. Call Our team of experts can source the finest products that you may need. It clears your desk and gets you back in the trenches.

Creative Fresh Fish

Specialty Shellfish

Gourmet Meats

Sustainable Caviar

Call for Selection and Pricing

Contact Team SeafoodS to Customize Your Mother’s Day

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

Ocean Tides – 3 Weeks Till Valentine’s Day

Chef – Red Shellfish. Peel the Love!


Valentine’s day is 3 weeks away. For the next few weeks we will look to the “Color of Love” for inspiration. Red is very recognizable for restaurants. It’s been proven to induce hunger and excitement in diners. That’s the goal of these next informational pieces. To incite excitement for some of our incredible “Red” offerings.

Royal Red Shrimp (Pleoticus robustus)

Royal Reds are a deep fathom species that are relatively new to the National Market. The sheer depth has kept the Shrimpers from exploiting the species. They have been celebrated in the local markets for a bit longer and could be regarded a “Best Kept Secret”. The Royal Red Shrimp have the “Snap” of White Shrimp with a creamier and sweeter finish. The best culinary applications call for moderate heat and monitored cook times. The Royal Red Shrimp need no masking ingredients, but accept complimentary herbs and light spice. Small Lobster is a very accurate description of the Royal Red Shrimp’s profile.

Red & White Crawfish (Procambarus clarkii, zonangulus) 

Crawfish are freshwater crustaceans. Louisiana has more than 30 different species of crawfish, but only two species are commercially important to the industry; the red swamp crawfish (clarkii) and the white river crawfish (zonangulus). The red crawfish vastly outnumber the white crawfish in state-wide production. Occasionally both species are mixed in the same catch.

Red crawfish dominate most farms, especially in south Louisiana and in most places in the Atchafalaya Basin. White crawfish are slightly more plentiful on north Louisiana farms and in Mississippi River overflow swamps.
Most crawfish are harvested between December and June, but March, April and May are the peak months in Louisiana. On rare occasions, crawfish may be harvested in July and August in the state.
Spanish Carabineros (Plesiopenaeus edwardsianus)

Caribeneros are a deep water species inhabiting the extreme depths of the pristine Mediterranean Sea. Shrimp fleets of Spain net these phenomenal robust creatures and immediately grade, size and freeze to return to Mercado de Madrid for local sales as well as direct export to Miami. places huge regard for the items handled by our importer, and Carabineros rank at the top of quality Spanish shellfish. offers these spectacular Red Shrimp with profitability and amazement in mind. Spanish Carabineros offer both. Not your average Shrimp… U3 & U5 available.
Chocolate Blood Clams (Megapitaria squalida)

Enjoyed by notable chefs including Richard Blais, Rick Bayless and Roberto Cardazzo, chocolate clams or almejas chocolatas are often referred to as “Baja’s seafood candy”. Named for the uniform brown color of its shell rather than any chocolate flavor, the meaty Mexican chocolate clam is one of the largest West Coast bivalves, reaching up to six inches across. Chocolate clams are harvested in and around in Mexico in all coastal lagoons from Magdalena Bay south along the Pacific side of Baja, throughout the Sea of Cortez, and along the coast of the mainland to Guatemala where they colonize in sandy bottoms in very large, dense populations.

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

2015 California Spot Prawns

Spot Prawns

An early season opener has begun. The first of February saw commercial openings off Point Arguello, California. Just North of Santa Barbara, the Point Arguello opener launched the California season with good numbers. This lifts expectations for a stellar season.

California Spot Prawns boasts incredible sweetness and a perfect mix of Lobster and Shrimp Flavors. The Meat of the Spot Prawn has a phenomenal “SNAP” and finishes very silky. The Spot Prawn inhabit deep water and pack on “fat” to regulate body temperature. This translates to a beautiful product that interacts with quick cooking methods to retain “fat” in the finished dish. California Spot Prawns also have a wonderful crudo appeal. The Prawns are sushi grade and offer an elevated Ama Ebi application. secures the California Spot Prawn from Live Tanks in San Diego. The Prawns are shipped Priority Overnight to ensure the highest quality in the marketplace. Live shipping is available, however, “Fresh Kill” is preferred. The live prawns are submerged into near freezing ice water and killed instantly. This preserves the Prawn, and inhibits enzyme activity.

California Spot Prawns from is a phenomenal way to celebrate the sweetness of the Pacific Ocean. With cool temperatures and a robust salinity, the waters of Southern California produce a pinnacle in Saltwater Prawns. Allow to serve your menu, team and guests with California Spot Prawns.