Ocean Tides – Halibut Menu Box Second Edition

Chef – Build A Perfect Box with Halibut

Along with Alaskan Halibut, can build a perfect “Menu Box” with some of New Zealand, Australia, Tahiti, Japan, and California’s greatest seafood options packed alongside your Halibut order. This is an exceptionally creative advantage and is available to our customers throughout the season. With Halibut fulfilling your shipping weight, it’s an easy way to try species that you have underutilized in the past.

Groper – Hapuku 

(Polyprion oxygeneios)

New Zealand Groper can be distinguished from their distant relatives by their plain-colored body pattern. And with market sizes ranging from 6 lbs to above 30 lbs, the Groper have a very particular aspect for a menu item. They carry the light succulence of larger Rockfish in the early stages of adulthood, and fulfill the flaky bite of large Grouper later in life. Groper are line caught off the coast New Zealand, including the Chatham Rise. They are most common over or near rocky areas down to 850 feet. The main fishing grounds for Gropers are the deep canyons off the East Coast of the North Island, Cook Strait, Kokura and the west Coast of the South Island. It is in the genus Polyprion that include one of the Southern Atlantic’s favorite food fish, the Wreckfish or “Stone Bass”.

John Dory – St Peter Fish 

(Zues faber)

New Zealand John Dory is an upright “Flatfish”. Its fillet resembles the shape of Flounder. John Dory is perhaps the most recognizable of all the New Zealand species and is easily identified by a conspicuous black spot on the side of its olive/brown body. Dories are distinct from all other fish, with the exception of their deepwater relatives the Oreos.  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 accompany it on upscale menus. When developing John Dory recipes, look to its skeleton as well. Though the flesh is one of the most attractive in a center-of-the plate species, its large extendable mouth structure offers an abundance of collagen. For stocks and broths it is the embodiment of perfect stock bones. With market sizes ranging from 2 lbs. to just above 5 lbs., the John Dory gives assistance in excellent portion control as well.

Glacier 51 Toothfish – Patagonia Toothfish/”Seabass”

(Dissostichus eleginoides)

Certified ‘sustainable’ by the Marine Stewardship Council (MSC) and rated ‘Best Choice’ by the Monterey Bay Aquarium’s Seafood Watch Program, Glacier 51 Toothfish is the ultimate choice in terms of quality and sustainability. Australia’s Heard Island Toothfish fishery undergoes rigorous stock assessments by the Australian Antarctic Division (AAD) and the Commission for Conservation of Antarctic Marine Living Resources (CCAMLR) to ensure accurate on-going sustainability of the stock. Vessels are required to do research cruises and tag and release thousands of Toothfish to further improve the understanding of the biology and status of Toothfish. By regulating the fishery and continuing the extensive research programs on Toothfish, the Australian government and CCAMLR have ensured that fishing for Toothfish at Heard Island is sustainable FOREVER.

Contact to Build This Year’s Halibut Program

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

White Seabass Is White Hot! It Is The “Money” Fish This Week!

Pacific White Seabass – Special Edition 

White Bass3

Pacific White Seabass (Atractoscion nobilis)

We have recently touched on the flavor and texture of the Pacific White Seabass. It has the moisture of Wild Striped Bass, the clean finish of Grouper, the flavor of Redfish, and the flake of Toothfish. A brilliant flesh of paper white and a usability that crosses all culinary landscapes can be found in Pacific White Seabass. As if these we not enough, The White Seabass has a multitude of other features that is sure to make it a worthy species on your next feature or menu offering. I mean “Noble” is right in its scientific name…

Sustainability: The management of Pacific White Seabass is a true testament to proactive conservation. Not only is this species incredibly resilient to biomass depletion, they also are tightly accounted in the specific waters of our supply. Typically netted in the other fisheries, the California and Baja fisheries lean heavily on a hook and line harvest method. With a 3 month closure during spawn, the White Seabass are guaranteed a recuperative reproduction period that ensures its survival. The seasonal runs are a magnificent onslaught of an amazing food fish, and it appears that it is here to stay.

Marketability: “Seabass”! Though it isn’t a true Seabass, (well neither is Chilean), it has a well accepted and approved moniker that is sure to draw the diner’s eye to that menu item. If it didn’t hold up to “Seabass” criteria, it would simply be called Weakfish, and it just isn’t.

Cost Effectiveness: Imagine flying in the freshest Pacific White Seabass from San Diego to your location, processing it to a healthy 7 or 8 ounce portion, alerting your staff to its supple characteristics, developing flavors and cooking parameters, and then wording the Feature or Menu to inspire the guests to salivate. When business overtakes creativity and you must price it, think this… In the low $20’s you are well under 30% cost, and in the low $20’s you’ll definitely be leaving money on the table. Also, if you need that lunch portion around $15.00 menu price, this is your fish. Let your Summer profits soar with Pacific White Seabass.

A usable, profitable, marketable, and sustainable protein is waiting for you and your team. With constant offloads from daily boats, ensures the freshest Pacific White Seabass available to our customers. This is a perfect time to enjoy the appeal and profitability of Pacific White Seabass. It’s a no risk endevour. Call!