TEAM SEAFOODS.COM BLOG


Ocean Tides – Boston Day Boat

Chef – Boston Day Boats Have Menus Reelin’

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. We are already gearing up for August. Stellar things go on and onto the Boston Day Boat Pier. SeafoodS.com is here to get those creative juices flowing for your August menu plan. Contact your sales rep today to build your ideal box.

Wild Striped Bass 

(Morone saxatilis) 

Wild striped Bass season runs from south to north and back down again. SeafoodS.com sources Atlantic Wild Striped Bass from many areas, but there is no comparison to a day boat haul on the Boston Pier. Our main focus in the next few weeks are the monster Massachusetts slobber knockers. Wild Striped Bass is a rich and luxurious Seabass. It has a large loose flake that is packed with ample moisture. A regular diet of migratory crab and shrimp offer a genuine sweetness that compliments the acidity of Summer Tomatoes perfectly. Wild Striped Bass is an American Sustainability Success Story. Once so abundant that they were caught just to fertilize fields, the Fish were harvested at an alarming rate as the American population rose. Today, Fishing regulation and restriction have brought the biomass back to its former glory. If you are looking for a thick fillet that showcases a true Seabass, call for Wild Striped Bass.

Jumbo Sushi Fluke 

(Paralichthys dentatus) 

Nantucket Jumbo Sushi Fluke are landed by Hook & Line methods. This means that they are caught one or two at a time by rod and reel. The fluke are immediately pressure bled with clean spray of saltwater through their circulatory system and quickly submerged into an icy saltwater solution. This brings their temperatures to below forty degrees Fahrenheit within minutes. This provides the freshest fish available on the market. Nantucket Sushi Fluke arrive to your restaurant within a day and a half of catch; often still stiff from rigor mortis. With this insane turnaround, your Fluke program can contend with the most rigorous Sashimi/Sushi standards in the country. SeafoodS.com offers an overnight delivery of the freshest Nantucket Sushi Fluke available to our customers. Take Hirame to your own new heights.

Sashimi East Coast Halibut 

(Hippoglossus hippoglossus) 

If you like your Sashimi/Sushi more Engawa in size, Sashimi Day Boat East Coast Halibut may be your Flatfish. Atlantic Halibut is a large Flatfish in the same Genus as Alaskan Halibut. If you are researching brilliant light, white, and flaky fish to cook, the Atlantic Halibut offers the same flake, sweetness and paper white flesh as the Alaskan Halibut with a slightly leaner and cleaner finish. It has a beautiful large flake and a firm yet supple consistency. These fish are rock stars of the Flatfish world. Receiving the highest care from Hook & Line fishermen propels this fish to a crudo-worthy loftiness. Day Boat runs from the Gulf of Maine offload in Boston daily. This is a steady supply of an amazing Sashimi quality Halibut. Our Sashimi Atlantic Halibuts are marketed as Whole, Whole H&G, or Fillet. Most market fish run between 10 and 50 lbs. It’s the fish for any dish, and we ship priority overnight direct.

Contact SeafoodS.com for A Perfect Day Boat Program

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 – Spring Menu 4th Edition

Chef – Pollen is Falling. 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.

 

Miner’s Lettuce – Winter Purslane

(Claytonia perfoliata)

While the nights are still cool and damp, a wonderful Spring green emerges. The Miner’s Lettuce is a wild Purslane that embodies the onslaught of plant life that accompanies the copious availability of Spring. Miner’s Lettuce is a North American native. It is one of the only “salad” lettuces that did not arrive with foreign settlers. A true piece of Americana Cuisine. This “little” Lettuce has a “big” punch. A small salad’s worth of Miner’s Lettuce provides a third of a diner’s daily allowance of Vitamin C, over twenty percent of Vitamin A, and ten percent of Iron. This “Superfood” with domestic roots brings a deep “green” flavor with a hint of mineral and sweetness. It’s name originates from the California Gold Rush miners who sought out the plump leaves to stave off scurvy from its high Vitamin concentration. Its uses are vast with a propensity for raw, blanched or sauteed applications. Miner’s Lettuce pairs extremely well with the harvest of the season adding bright “citrus” to Morel and Chanterelle dishes and a pop of brilliant color to Alaskan Halibut’s stark white flesh.

Yellowtail Jack – Wild Hamachi

(Seriola lalandi dorsalis)

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. Wild hand lined Baja Yellowtail Jack (aka Hamachi) 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 stable and very approachable. Yellowtail Jack is a Spring Menu winner.

Silver Corvina – Shortfin Weakfish

(Cynoscion parvipinnis)

Resembling smaller Pacific White Seabass, the Silver Corvina has a mild flaky texture. It is a clean and versatile protein that holds a plethora of application. This is one of the best Ceviche fish on the market, and can be utilized in any large snapper and grouper recipe. A leader in profitability, the Corvina tastes and presents as a high level “white” fish that is easily marketed to the most discerning or timid seafood diner. Corvina are represented in distribution from many different regions. The early Spring brings Silver Corvina into the Gulf of California where hand line Panga fishermen target the species for an early jump on the season’s haul. Silver Corvina are close relatives to Red Drums, Sea Trout, and Weakfish. Their almost seamless transition into favored recipes for Redfish allow the Silver Corvina to shine in those preparations. Silver Corvina offer a comparable showcase for many applications and “sets”. The light, clean and flaky flesh suggests fine dining in every possibility.

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

 


Ocean Tides – Halibut Menu Box Second Edition

Chef – Build A Perfect Box with Halibut

Along with Alaskan Halibut, SeafoodS.com 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 SeafoodS.com 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


Boston Day Boats Have August Reelin’!

Plan Your August Menu Now!

Boston Harbor

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. We are already gearing up for August. Stellar things go on and onto the Boston Day Boat Pier. SeafoodS.com is here to get those creative juices flowing for your August menu plan. Contact your sales rep today to build your ideal box.

Chapter 1: 

Wild Striped Bass, Jumbo Sushi Fluke, & Sashimi EC Halibut

Wild Striped Bass (Morone saxatilis)

Wild Striped Bass Hooked

Wild striped Bass season runs from south to north and back down again. SeafoodS.com sources Atlantic Wild Striped Bass from many areas, but there is no comparison to a day boat haul on the Boston Pier. Our main focus in the next few weeks are the monster Massachusetts slobber knockers. Wild Striped Bass is a rich and luxurious Seabass. It has a large loose flake that is packed with ample moisture. A regular diet of migratory crab and shrimp offer a genuine sweetness that compliments the acidity of Summer Tomatoes perfectly. Wild Striped Bass is an American Sustainability Success Story. Once so abundant that they were caught just to fertilize fields, the Fish were harvested at an alarming rate as the American population rose. Today, Fishing regulation and restriction have brought the biomass back to its former glory. If you are looking for a thick fillet that showcases a true Seabass, call for Wild Striped Bass.

Jumbo Sushi Fluke (Paralichthys dentatus)

Fluke Rhode Island

Nantucket Jumbo Sushi Fluke are landed by Hook & Line methods. This means that they are caught one or two at a time by rod and reel. The fluke are immediately pressure bled with clean spray of saltwater through their circulatory system and quickly submerged into an icy saltwater solution. This brings their temperatures to below forty degrees Fahrenheit within minutes. This provides the freshest fish available on the market. Nantucket Sushi Fluke arrive to your restaurant within a day and a half of catch; often still stiff from rigor mortis. With this insane turnaround, your Fluke program can contend with the most rigorous Sashimi/Sushi standards in the country. SeafoodS.com offers an overnight delivery of the freshest Nantucket Sushi Fluke available to our customers. Take Hirame to your own new heights.

Sashimi East Coast Halibut (Hippoglossus hippoglossus)

Halibut Atlantic

If you like your Sashimi/Sushi more Engawa in size, Sashimi Day Boat East Coast Halibut may be your Flatfish. Atlantic Halibut is a large Flatfish in the same Genus as Alaskan Halibut. If you are researching brilliant light, white, and flaky fish to cook, the Atlantic Halibut offers the same flake, sweetness and paper white flesh as the Alaskan Halibut with a slightly leaner and cleaner finish. It has a beautiful large flake and a firm yet supple consistency. These fish are rock stars of the Flatfish world. Receiving the highest care from Hook & Line fishermen propels this fish to a crudo-worthy loftiness. Day Boat runs from the Gulf of Maine offload in Boston daily. This is a steady supply of an amazing Sashimi quality Halibut. Our Sashimi Atlantic Halibuts are marketed as Whole, Whole H&G, or Fillet. Most market fish run between 10 and 50 lbs. It’s the fish for any dish, and we ship priority overnight direct.

Build A Box:

Available to include in your Shipment!

Contact SeafoodS.com to Build your optimal Box.
Josh Adams : 704-769-2260
Josh Bogen: 704-769-2261
Mike Casagrande: 704-769-2263
Clint Dowell: 704-769-2258
Karen Harmon:  704-769-2262
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, SeafoodS.com 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 SeafoodS.com!


Chef – California & The Baja Crush It In July!

California Coast & Sea of Cortez

Baja Reef

Chapter 2: “White” Fish

White Seabass (Atractoscion nobilis)

White Bass3

Pacific White Seabass is an inspirational, seasonal rock star! The season opens fully this week with plenty of stellar fish now coming from the Baja and into Southern California a bit later. The White Seabass is a sustainability success story who’s management models are now mimicked by many fisheries. With a terrific return of biomass and an outstanding taste, texture and visual appeal, the White Seabass certainly is deserving of its place on inventive and indulgent menus around Southern California. When menu development teams search for species with light yet boastful flavors, the White Seabass fills the niche. It offers a large, loose flake that is brimming with moisture. The cooked flesh displays an admirable stark white that is an impeccable centerpiece for the brilliant ingredient colors of Summer. Now is the time to order Pacific White Seabass. The catch numbers are lofty. Great runs are expected this entire week, and SeasoodS.com has a direct opportunity for the concentration of offloads. If you need a budget crusher to finish the 2nd and begin the 3rd quarters, White Seabass should be on your menu and feature boards. Sophistication with an impressive value…

California Halibut/Flounder (Paralichthys californicus)

Halibut Cortez3

California Halibut is a prized monster “Flounder” that truly brings the best of Flatfish to the SoCal seafood scene. Large “Barn Door” beasts make statements while maintaining a very light and clean flavor profile. A host of cooking methods ensure a perfect flake with ample moisture. Whether you are looking for a traditional dish or pushing the limits of eclecticism, Cali Hali can be introduced with ease. It also opens up to the demure seafood diners who use the word “fishy”. While we think that word is profane, it is used by diners from time to time. This can be addressed with a resounding “No”. This is an incredibly mild and sweet fish that transcends the hesitations of the timid. The season is open, and we have your Flatfish.

Baya Grouper (Mycteroperca jordani)

Grouper Baya2

Baya, meaning Gulf, are the explication of “Big Grouper”. Market sized at “30 up”, the Baya Grouper offer that “baseball” cut that screams “Steakhouse”, while providing the sweetness and flake that makes Grouper so popular. This species offer the brilliance of white translucence and a stunning, yet slim, bloodline. The attractive Baya Grouper offers not only a phenomenal dining experience, but also a great harvest origin story. Baya Grouper, and other offerings are caught utilizing a fishing technique called hand-lining. Baja Peninsula fishermen have perfected this centuries old style and load their Pangas with the most prized species in the Pacific and Gulf of California. This is a tale of family, village, and heritage. This is a species that truly relates the guests to a fantastic dining experience as well as a historical fishery. Daily trucks reach the docks and transport the haul directly to San Diego for overnight shipping. Freshness and quality are paramount to the fishermen as well as SeafoodS.com. It is our privilege to support this fishery. For a fantastic Grouper, try Baya in your next feature.