TEAM SEAFOODS.COM BLOG


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. SeafoodS.com 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 SeafoodS.com 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
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Ocean Tides – SoCal is SoHot

Chef – Baja Brings The Boom!

The Baja & Southern California fisheries are some of the most unique in the nation. With Hand Line caught species from the Pangas of Baja and the fleet of vessels that call San Diego home, SeafoodS.com relishes in the offerings of these superb seafood items.

Hand Line Fishermen of the Baja have been an intergral part of SeafoodS.com. From small fishing villages along the northern part of the Baja Peninsula, Day Boat Fishermen set out in small Wooden Pangas for a day of hand lining and scallop diving. The honor of tradition and familial unity are drivers in this amazing Day Boat program. Fishermen – The Quintero Family, Ortega Cruz, Elmar King, Paisa Ocegueda

San Diego’s ports harbor some of the Pacific’s most dedicated men and women of the sea. Longline Boats like F/V Kraken and F/V Anthony G offload each week with brilliant pelagic species found between the mainland and Hawaii. The brilliant winds of the Pacific often slipstream the catch into port as quickly as it is boated. Displaying the highest quality is what the San Diego fishery is highly renowned, and we have it for you the very next morning. Find the species that fits your need and it’s a call away.

Yellowtail Jack – “Wild Hamachi”
(Seriola lalandi dorsalis)

Wild hand lined Baja Yellowtail Jack (aka Amberjack) are an intricate part of Baja fisheries. With a healthy biomass running between the open Pacific and the Gulf of California, it has long been a staple species for the Panga fishermen. Yellowtail Jack feed veraciously on a bounty of schooling “bait” fish as well as squid, and crab. The vastness of the Yellowtail Jacks’ diet translates to a rich and deep flavor profile. Natural oils provide an abundant moisture that is incredibly resistant to high heat cooking applications. The profound color of the raw flesh is a distinctive marker for identifying this species as wild. It has a deep pink to red that is unique to its varied diet. As value is perceived, this option in Yellowtail is absolute. Direct lines into San Diego from Baja allow for the price to remain low and approachable, and availability is strong for Menu-ability.

Gold Spotted Sand Bass – “Spotted Bass”
(Paralabrax auroguttatus)
 

Gold Spotted Sand Bass have a light, clean flavor with a medium flake. The fish are hand line caught about 200-500 ft. deep. the display great portion yields from 1-3 lb. fish, and we have been seeing “big” 4 lb fish this season. The skin has a light flavor and crisps nicely. The spots remain visible with gentle cooking methods, but a hard sear makes for a “bacon like” snap on skin up presentations. The firm yet delicate flesh of the Gold Spotted Sand Bass handles any application thrown its way. The fillets portion nicely and appear “fat” for their length. This allows for multiple plating designs, and the racks make a brilliant broth. Ceviche is a great application for this unique species, and a quick saute shows off the elegance of its muscle structure. It is unique as a food fish, and historically only enjoyed by the person at the other end of the line that boated it. Try a very “cool” species, with great value attached to its price point, for your late Spring menu features.

Pacific White Seabass – “California Bass”  
(Atractoscion nobilis
) 

We have 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. 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.

 

Contact SeafoodS.com 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 Seasonal Menu Planning Guide ~ July Edition

Chef – California & The Baja Crush It In July!

California Coast & Sea of Cortez

Baja Reef
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. The month of July will feature the delicacies of the Deep Pacific rising into the California coast and the Gulf of California. Contact your sales rep today to build your ideal box.

Chapter 3: Yellowtail 

Baja Yellowtail Jack (Seriola lalandi)

Jack Yellowtail
Wild hand lined Baja Yellowtail Jack (aka Amberjack) are an intricate part of Baja fisheries. With a healthy biomass running between the open Pacific and the Gulf of California, it has long been a staple species for the Panga fishermen. Yellowtail Jack feed veraciously on a bounty of schooling “bait” fish as well as squid, and crab. The vastness of the Yellowtail Jacks’ diet translates to a rich and deep flavor profile. Natural oils provide an abundant moisture that is incredibly resistant to high heat cooking applications. The profound color of the raw flesh is a distinctive marker for identifying this species as wild. It has a deep pink to red that is unique to its varied diet. As value is perceived, this option in Yellowtail is absolute. Direct lines into San Diego from Baja allow for the price to remain low and approachable, and availability is strong for Menu-ability.

California “Sushi” Yellowtail Hamachi (Seriola lalandi dorsalis)

Jack Yellowtail canstockphoto17344276
California “Sushi” Yellowtail are lighter in flavor and color that their Southern cousins, but the richness of fats and oils make this a perfect opportunity to feature Hamachi crudo. The pronounced and intricate flavors of the Pacific are readily available in this species. With a brilliant balance of complex and clean, the California Yellowtail Hamachi is a highly marketable and very popular menu item. Day boat operators in the San Diego fleets bring carefully handled and incomparably fresh Yellowtail to a “hungry” domestic market. SeafoodS.com offers a direct purchasing opportunity. We can “land” this amazing option anytime the fish hits dock. If you are looking for a feature, California “Sushi” Yellowatil is the fish.

Baja Yellowtail Hiramasa (Seriola lalandi lalandi)

Jack NZ Kingfish

When your development teams discuss a stand alone Sashimi/Sushi/Crudo that embodies “High End” dining, bring to the tasting Baja Hiramasa. The firm, buttery texture and bright, mild flavor of Baja Hiramasa provides a delicious alternative to Hawaiian Kampachi and Japanese Hamachi. Thin to medium fillets with balanced fat content make Baja Yellowtail Hiramasa ideal for small plate presentations. The flavor, the richness, the usability is but a small party of the wonder of Baja Hiramasa. Its also a brilliant example of sustainable aquaculture.

Geographically located to ensure low carbon transport footprint. .

Recirculating Aquaculture Systems (RAS) diminish pollution and disease in waters.

Semi-automated feeders and feed cameras prevent overfeeding.

Feed derived from sustaiy-sourced sardines in low Fish In-Fish Out (FIFO) ratio.

No use of antibiotics, hormones, paraciticides.

We offer Yellowatil for any menu. Allow us to test them all in your features.

Build A Box:

Available to include in your Shipment!

Contact SeafoodS.com to Build your optimal Box.

Chris Nelson

Clint Dowell

Josh Adams

Josh Bogen

Karen Harmon

Mike Casagrande

Patrick Lowder


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.

SeafoodS.com 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 SeafoodS.com 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 SeafoodS.com to serve your menu, team and guests with California Spot Prawns.


R+D: Baja Tasting Menu

SeafoodS.com 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 SeafoodS.com, 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.