Ocean Tides Seasonal Menu Planning Guide ~ June Edition

Chef – June is for Florida Fish!

Southern Atlantic & The Gulf of Mexico

Florida Keys 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. Now that summer is in full swing, June is the ideal month to feature species from Florida, the South Atlantic, and the Gulf of Mexico. Our direct programs will bring the outstanding culinary experience of the Florida Coast directly to your restaurant, menu, team, and guests. Get fired up because this week we will feature Florida Snappers! Contact your sales rep today to build your ideal box.

American Red Snapper (Lutjanus campechanus)

Snapper, American Red2

Simply put, this is the Premier Snapper available in fine dining! American Red Snapper is lean and moist with a mild, distinctly sweet flavor and exquisite texture. The semi-firm meat is pinkish with off-white tones when raw and turns paper white when cooked. We offer American Red Snapper in many sizes including 2-4 for the perfect portion fillet or 6up for a thick, showstopper fillet presentation. Culinary applications are diverse – pan saute, grill, broil, and ceviche.

Yellowtail Snapper (Ocyurus chrysurus)

Snapper Yellowtail2
Yellowtail Snapper is the sweetest snapper in all of the Snapper family and at 1-2lbs each, yellowtail is perfect for a mind-blowing whole fish presentation! The skin is marked with vivid hues of blue, green, and pink with a distinct yellow stripe down the side of the body. It’s diet consists of shrimp and crab which highlight its unique flavor profile. Yellowtail Snapper is highly prized for its light, flakey meat, and is widely regarded as one of the best snappers available.

Lane Snapper (Lutjanus synagris)

Snapper Lane
Lane Snapper is considered the best “value” snapper of the family. Lanes are slightly less firm and slightly less sweet than their American Red and Yellowtail cousins, but are not bland by any means and still offer many versatile culinary applications. Delicate, citrus based sauces are recommended to highlight it’s mild flavor profile. Average size varies from 2-4 and 4-6lbs each. When purchasing whole fish, don’t forget to save the bones to make a very fine fish stock!
Build A Box:
Available to include in your Shipment!
Contact to Build your optimal Box.

Chris Nelson

Clint Dowell

Josh Adams

Josh Bogen

Karen Harmon

Mike Casagrande

Patrick Lowder

R+D: Baja Tasting Menu hosted a tasting dinner at Flatiron Kitchen in Davidson, NC that featured many different applications of products sourced fresh from our partners along the Baja Peninsula. Chef Anthony used a creative approach that remained true to the essence of the product and the outcome was an amazing 5 course dinner! Chefs, feel free to use these ideas to inspire your next dish!

Uni Egg Fume in Sculpin Consume

Uni Egg Fume in Sculpin Consume

Baja Stone Crab Salsa with Fried Zuchini and Remoulade

Baja Stone Crab Salsa with Fried Zuchini and Remoulade

Pargo Snapper and Sculpin Ceviche

Pargo Snapper and Sculpin Ceviche

Huachinango Snapper and Baja Sheepshead

Huachinango Snapper and Baja Sheepshead

Cabrilla Grouper Fillets

Cabrilla Grouper Fillets

Look At Those Teeth!!

Look At Those Teeth!!

Market Report: Baja Peninsula Summer Fishing

Artisanal Fishing On A 16ft Panga - Sea of Cortez

Artisanal Fishing On A 16ft Panga – Sea of Cortez

June and July have historically been some of the highest volumes and greatest diversity of fresh, day boat Baja fish species. This is due to warming ocean currents and the migratory patterns and spawning cycles around the Baja Peninsula and the Sea of Cortez.

We will likely see large volumes of Cortez Fluke and California Halibut starting in the second week of June, as that has been a historical trend. In addition, California White Seabass will also open more fishing areas locally on June 16th. The Baja production seems to have a spike every year at the exact same time, so often that there is a high production of day boat fish from the Sea of Cortez and Baja Peninsula by June 20th.  Sudden high inventories lead to price breaks which we anticipate this year again.

Cabrilla Grouper is also running now and we expect higher than normal volumes of Baja Black Seabass in June and July. A wide range of snappers such as Pargo and Huachinango (Red) are moderately running right now. We will also see a moderate but steady supply of exotic species such as Gold Spotted Sand Bass and Baja Sculpin (aka “Scorpionfish”) as well. Corvina season looks to be ending, however.

Yellowtail Jack (aka “Wild Hamachi”) is sporadic but volumes are high when we see fish. There may be zero fish for a few days, and then we will see several thousand pounds over the course of a few days. We are expecting high volumes later in June and into July. Current inventories remain constant.

At, we are committed to being your trusted advisor in the global marketplace, and we will keep you updated on these trends as they continue to develop.