TEAM SEAFOODS.COM BLOG


Ocean Tides – SoCal is Hot Pt 1

Chef – SoCal is Swimming in Fish!

Ah Southern California… Where the setting sun dips into the omnipotent Pacific. Warm sands and cool ocean breezes entreat the global traveler. Where nouveau cuisine comes to life while grasping tightly to the traditions of their history. Rich in Seafood, San Diego is a hub for great food and culinary talent. SeafoodS.com is over the moon to offer the Direct Distribution of some of the nation’s finest sea creatures while supporting some of the coolest fisheries of the Baja.

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.

 

California Halibut – “Right Eye”
(Paralichthys californicus)

 

California Halibut falls comfortably between Alaskan Halibut and Large Summer Flounders. That gives it a well recognized marketability to anyone across the country and beyond. The California Halibut have wide thick fillets that are perfect for high heat cooking methods. California Halibut stand alone in the Halibut realm as a light, delicate and clean flesh that works in a multitude of applications. A favorite in Ceviche, the California Halibut has the moisture content to stay creamy, but lower fat contents to keep the Ceviche clear and bright. It also has a great propensity for buttery sauces, vinaigrettes, gastrique, and broths. Give this incredible Halibut a place on the Feature Board and bring a great hand line caught species to your guests.

 

Pacific Red Snapper – “Huachinango”

(Lutjanus peru) 

 

The Red Snapper is member of the Lutjanidea or Snapper Family, which are known in English as snappers, and in Mexico as pargo and Huachinango. A highly-prized game fish, the Red Snapper is distinguished by an overall bright red or sometimes a dark pink color, predominant on the head, back, and all fins, which gradually turns into white with a silvery sheen on the lower part of the body. It has a relatively “smooth” and streamlined appearance, as compared to most other snappers, but there isn’t a comparison for the complex Pacific flavors of the Huachinango. The fierceness of the rolling ocean strengthen the Huachinango and firm the flesh with a toothsome appeal while maintaining brilliant flake and moisture. The name alone peaks the interests of diners, and its excellence seats it firmly in their menu memories to be requested again and again.

 

Cabrilla Grouper – “Various”  
(Mycteroperca rosacea
) 

 

Cabrilla fillet have a paper white flesh that is textually firmer than Atlantic Black Grouper, but just as sweet and moist. The Cabrilla Grouper go through color changes during the year. Depending on the color of the fish at capture, the common name may change. Sardinera, Golden Grouper, Leopard Grouper, Spotted Grouper all associate with the species.The Spring typically shows a transition from Leopard to Golden. Ingredient names lend a poetic flare to any menu, and Cabrilla offers the poetry with a texture, taste, and presentation that matches the allure of its name.

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


Ocean Tides “The Farm” – Funky Fowl

Chef – Time To Get Down On The Farm   

 Silkies – Ducks – Geese 

Chicken Meat

SeafoodS.com lets 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.

In October SeafoodS.com takes you to the green pastures of farmed availability. The many partnerships in our “Farm” network allow SeafoodS.com to bring to you the unique and desirable proteins that make menu writing a more flavorful endeavor. Get your October Autumn menu plan rolling.

Chapter    2

Silkie “Black” Chicken  (Gallus gallus domesticus)

Chicken Silkie

Silkies owe their unusual black color to fibromelanosis, a rare genetic mutation of hyperpigmentation believed to have first arisen in China. Their Mandarin name,   wu gu ji , means “dark-boned chicken;” the name silkie comes from their fluffy plumage which, lacking barbicels, looks and feels like fur. Silkies have five toes, one more than other chicken breeds.
According to the Chinese, the fascinating Silkie chicken, with its black skin, bones, and nearly black flesh, acts as an aphrodisiac. In the West, however, these beautifully colored chickens are popping up more in the butcher shop and are perhaps one of nature’s most captivating examples of this genetic anomaly.
Hyperpigmentation  is a harmless condition that causes skin to become darker in color than the normal surrounding skin and is caused by an excess of melanin. In humans, hyperpigmentation commonly manifests in darker patches, but for the Silkie chicken, the hyperpigmentation further evolved into something called fibromelanosis. This causes nearly everything, aside from their plumes, to be black.
Native to South China (Marco Polo is said to have seen them in his travels) and surrounding areas, the West came of know of these fine chickens in the late 1500’s, when publishers began to print of history and medicinal values of the various foods and herbs of the Dynasties. Chinese folklore includes celestial attention to the Silkie when the white birds gained immortality by consuming Lu Dongbing’s pills from his pond in 798 A.D. on the Wushan Mountain of Taihe, and were transformed into white phoenix. Tradition remains strong, and the use of the Silkie is very common today throughout the world.

Call for Available Silkie Cut Details.

Pekin Duck  (Anas platyrhynchos domestica )

Duck

Duck farming has changed radically from the days of herding ducks in fields. From animal husbandry techniques, to modern hatcheries and feed processes, duck farming has become an exacting science. Providing all natural ducks, bred specifically for the finest flavor, weight and skin available has been the passion of a handful of Pennsylvania farms for over three decades. Coupled with air chilling techniques that significantly reduces food safety hazards, Duck production has reached its highest form. Air chilling has become a favored method of bringing the temperature down after dressing. This process is also more effective in tenderizing the meat. Since the ducks do not depend on ice water for chilling, the duck’s natural juices are not diluted in, or replaced by the water in a conventional water chiller.
SeafoodS.com offers these Ducks year-round and guarantees that the quality stands against other nationally distributed birds. Our producers are committed to supplying Duck that not only warrants culinary celebration, but also adheres to farming practices that celebrate environmental stewardship.

Check out our full list of Duck cuts available attached in the red link below.

Pastured Geese  (Anser anser)

Goose

For unexplained reasons, Europeans, particularly north Europeans, have always been fond of goose, whereas in North America the popularity of this fowl is more or less concentrated on Christmas and New Year’s Eve.
Goose meat is darker (including the breast), fuller bodied, and more intensely flavored than  turkey. It is fatter and has more depth of flavor than  duck. Of all fowl, goose meat offers the most opportunities to match with various wines.
Today’s Geese still have a whiff of gaminess, but just enough to appeal to the connoisseur. There is no need to tenderize chemically or mechanically as feeding and raising techniques have improved. Commodity Turkey has been crossbred to the extent that its meat is more or less mushy; the birds are fed with inferior manufactured feed. Geese have been spared this fate, because unlike turkeys, crossbreeding geese is much more difficult. The natural cycle of raising geese is still in tact: hatching, between April and July, forage feeding paired with high quality supplemental grain, and slaughter in September produces one of the highest quality Goose on the market.
These are true “Free Range birds. They are grown entirely outdoors. Raising Geese in the most natural way, our producer supplies SeafoodS.com with one of the most sustainable birds on the market. We have partnered with  the largest USDA Certified Organic farm in the Southeast. The animals are processed in USDA Inspected abattoirs that was built there on their farm, and they are zero-waste facilities. All animal remains are processed in their on-site aerobic/anaerobic “digester” and used as organic fertilizers for their pastures. They have a small-scale Certified Organic farm on the property that grows more than 40 varieties of heritage vegetables, fruits and nuts. Twenty percent of their plant’s energy needs comes from solar panels. Our producer received the Governor’s Award for Environmental Stewardship in 2011, The University of Georgia’s Award of Excellence in 2008, named the Most Respected Business Leader in Georgia and received the Growing Green Award in 2014.

Call for available Geese Cuts

Click the Link below and Call SeafoodS.com for Availability and Pricing.

DUCK

Contact SeafoodS.com

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
Ben Hollinger: 704-769-2320
Cip Illiano: 704-769-2319
Patrick Lowder: 704-769-2265
Chris Nelson: 704-769-2256


Ocean Tides – The Farm

Chef – Time To Get Down On The Farm   

 Goat – Lamb – Veal 

Calf

SeafoodS.com lets 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.

In October SeafoodS.com takes you to the green pastures of farmed availability. The many partnerships in our “Farm” network allow SeafoodS.com to bring to you the unique and desirable proteins that make menu writing a more flavorful endeavor. Get your October Autumn menu plan rolling. 

Chapter  1

Domesticated Goat  (Capra aegagrus hircus)

Goat

Goatmeat is lean and has nutritious qualities consistent with what health experts regard as a healthy meat alternative, particularly due to its low fat and cholesterol content. Due to its molecular structure, goatmeat is easier to digest and is lower in calories. Australian Goatmeat has a firm texture, with flavor profiles from mild to strong depending on the age of the animal.
Goatmeat has been part of the diet of people in most parts of the world for thousands of years. Recent research indicates that the goat was the first animal domesticated by humans. It is still the most widely eaten meat in the world.
 
Goatmeat is traditionally eaten by Middle Eastern, Caribbean, Cuban, Haitian, Hispanic, Indian, Asian and African consumers. This is due to its wide availability in these regions and because goatmeat is one of the only meats in the world that has minimal religious taboos.
 
The demand for goatmeat in the U.S. and Canada is increasing as traditional goatmeat consumers migrate, non-traditional consumers become more adventurous in their eating habits and goatmeat becomes more available. We have seen a 30% increase per year in goatmeat consumption since 1990. Many retail and foodservice establishments recognize that offering Goatmeat options is a sure way to attract trend-setting diners.
Goat meat is often served in specialty dishes centered around festival or holiday events.  It has an excellent flavor, somewhat similar to beef and venison, and has less fat than chicken and most red meats.  Because of its low fat content, it should be cooked slowly and is often marinated or cooked in a sauce making it flavorful and tender. Goat should have light pink to bright red, firm, fine-grained flesh with well-distributed white fat. SeafoodS.com sources pastured Australian goatmeat that is All Natural, Free Range and contains no added hormones or growth promoters.
 
  •     An alternative red meat to beef with similar nutritional value
  •     80% less fat than lamb or beef
  •     Lower in saturated fat than chicken
  •     High in iron

 

Call for Cut Details.

Pastured Lamb  (Ovis Aries)

Lamb Elysian Fields

CHIAPPETTI AMERICAN LAMB

 
Our great-tasting, mild-flavored lamb is no accident.  It comes from partnering with the best farmers in the Midwest, who learned their craft from their fathers and grandfathers, just as I did mine.
 
  • Born and raised in the Midwest by independent family farmers
  • Raised without the use of artificial growth hormones
  • Raised on Chiappetti-approved farms
 
Every bite of Chiappetti American lamb is mild-flavored and tender, because our lambs are expertly grain-finished on a special blend of cereal grains, such as Midwestern-raised corn and oats.  This extra step produces USDA Choice-graded lamb your guests will love.
 
Four generations of butchering expertise, passed down from our grandfather, Fiore Chiappetti, mean you will receive only the best in each package of Chiappetti American Lamb. 
-Dennis Chiappetti

ELYSIAN FIELDS HOLISTIC LAMB

Keith Martin and Thomas Keller here offer a new perspective on one segment of this industry, raising lamb, a method that puts the animal first and as a result makes what this farmer and this chef believe is the best possible lamb. “I don’t see a difference between the lamb I raise on my farm and the meat you take home,” says Mr. Martin. “It’s all part of the same continuum, it’s all one thing, holistic. In order for the lamb you buy to be the best it can be, it has to be properly cared for while it’s alive. The entire life of the animal is paramount.”
Holistic lamb has a unique profile combining the ideal balance of size and maturity. Harvesting the lamb at the optimal age, while the structure is fine and compact, gives a high degree of tenderness and a “blushy” nature that contrasts beautifully with the white crystalline fat marbled throughout. The red marrowed bone, characteristic of a healthy, active lamb, infuses delicate flavor throughout the meat during cooking.  Elysian Fields cultivates the natural quality of these outstanding animals under their patented “Safe Alternative” protocol, showing them respect, humane treatment and recording our careful stewardship throughout their lives.

Check out our full list of Lamb cuts available attached in the red link below.

Tether Free Veal  (Bovine taurus)

Calf

Le Québécois Veal

 
Le Québécois farmers follow a strict animal welfare code. Their calves are raised in multi-animal corrals with excellent air circulation, natural sunlight and temperature control. The Le Québécois program is inspired by the European Five Freedoms.

Freedom from Hunger or Thirst

Le Québécois calves eat well! Their diet consists of natural foods that promote growth, strength, and good health. The mixture of corn, other healthy grains, milk, and unlimited fresh water promotes natural digestion and ruminant behavior.

Freedom from Discomfort

Le Québécois calves socialize with adequate space, move freely, and groom themselves in their multi-animal corrals. Le Québécois barns provide constant air circulation while maintaining a comfortable temperature. The barns utilize natural sunlight through large windows, a feature that promotes natural behavior and well being.

Freedom from Pain, Injury & Disease

Le Québécois farmers make stress-minimization their top priority by adhering to a strict production and welfare code. Le Québécois barns and feeding programs are meticulously designed to diminish stress and discomfort for the calves.

Freedom to Express Normal Behavior

The Le Québécois feeding program allows calves to naturally develop their rumen and express their natural cud-chewing instinct. The multi-calf corrals allow for social interaction and freedom of movement.

Freedom from Fear & Distress

The Le Québécois program meets handling and welfare requirements of the Food and Agriculture Organization of the United Nations (FAO) and the World Organization for Animal Health (OIE). Those requirements provide the protocol for humane conduct that promotes the safety, health, and well-being of the calves at every point of the growth cycle.

Chiappetti Veal

Chiappetti humanely raised veal is tender and lean with superb flavor. Our veal calves are 100% tether free and group raised, without the use of growth hormones. Our humane raising methods by Midwest family farmers are endorsed by animal welfare groups as well as the American Veal Association – making our veal, not only delicious, but something you can feel good about. Contrary to popular belief, veal is the third-oldest protein at time of harvest. The only livestock older when market ready is lamb and beef.

Deep colored pink to light red veal is your assurance of good veal calf health and is an indication of humane raising. That is good for the calves and good for you.
  • All calves are born and raised in the upper Midwest, thus reducing fossil fuel consumption and stress caused by unnecessary transportation of calves.
  • Purchasing Holstein bull calves from dairies located close to our farmers supports local dairy farms.
  • Group Raised Veal formula is produced using whey from many local and regional cheese plants, further supporting the diary industry.

Check out our full list of Veal cuts attached in the red link below.

Lamb & Veal

Contact SeafoodS.com

Josh Adams : 704-769-2260
Josh Bogen: 704-769-2261
Mike Casagrande: 704-769-2263
Lee Dellinger: 704-769-2257
Clint Dowell: 704-769-2258
Karen Harmon: 704-769-2262
Ben Hollinger: 704-769-2320
Cip Illiano: 704-769-2319
Patrick Lowder: 704-769-2265
Chris Nelson: 704-769-2256


Ocean Tides – Hop. Swim. Crawl

Chef – Get Your Head In The “Game”   

 Reptile & Amphibian 

Alligator2

SeafoodS.com lets 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.

SeafoodS.com isn’t just your aquatic protein advocate. We have sea legs and a land lubber’s reach. September preludes Autumn, and we have your transitional game meats! Hot enough for Summer, but cool enough for your clientele. Bring sustainable pastured and wild game to your board for a distinct change to your End-of-Summer menu. Get your September “Game” going…

Chapter 4

American Alligator (Alligator mississippiensis)

Alligator

The American Alligator has been a staple in cuisine around the coastal areas of Southeastern America for generations. The savory yet sweet flavor of this giant reptile has intrigued anyone who has left the comfort of home to visit the swampy South. Its popularity among French Creole and Cajun cuisine has made it a delicacy in the western Gulf of Mexico while the addition of light citrus and tropical ingredients make it a Florida visitor’s “must-have”. The Alligator has multiple cuts with the tail meat being the most prized for quick cooking methods, and the legs, ribs, and other cuts have been reserved for sausages and slower methods like stews, soups, jambalaya, and gumbos. The description of Gator meat is as varied as its culinary applications. Personally, (being from a Gulf state), I like to say it has a resemblance of rabbit… if it were a fish. It has a texture of chicken crossed with squid, and a hint of crab flavor. You can make your own comparisons and analogies once it hits your test kitchen. SeafoodS.com holds a solid  presence in the “Wild Gator” market in September and October, and offers a year-round farmed option for those who need it. Our Alligator is ready to hit your kitchen now.

Check out our full list of Alligator cuts attached in the red link below.

Snapping Turtle  (Chelydra serpentina )

Turtle Snapping

Like the Alligator, the Snapping Turtle has a historic Culinary foothold in the Deep South’ s Creole and Cajun tradition. It has also been the favorite fare of American Presidents and dignitaries. It has been the meal of Inaugurations, State Dinners, and other prestigious affairs throughout our country’s history. Turtle Soup and its “Mock” alternative was once as recognizable as Buffalo Wings are today, but as it became easier to open a can than clean a Turtle, the American public became a tad more resistant to bringing it to their own dinner tables. After products like Spam toppled Campbell’s canned versions of the 1920’s Snapping Turtle became a delicacy that only a Chef could present. The skill needed to master a perfect Turtle dish was entrusted with the Culinary elite, and had no place in the hands of a complacent mid-century home cook. (Not to say that there weren’t numerous folks out there still rocking their Grandmothers’ recipes…) The Snapping Turtle became as colloquial as “Y’all”. Snapping Turtle was buried in the Deep South where only places like Commander’s Palace could shine it into “Fine Dining” once again. It is BACK. With technique and technology ever advancing, the ability to bring about the maximum tenderness, and to elevate the earthy and aquatic flavors of Snapping Turtle launch it across vast culinary possibilities. The push to bring back Americana in food gives light to the Snapping Turtle as a staple protein once more. SeafoodS.com supplies inspected, legally and sustainably harvested wild Snapping Turtle to any Chef who wants to honor its history while brandishing forward-thinking and innovative presentations. Even the classic Turtle Soup would represent a time-gone-by piece of culinary tradition.

Check out our full list of Snapping Turtle cuts available attached in the red link below.

American Bullfrog  (Rana catesbeiana)

Frog

The “Frog Hunt”. It’s a celebratory late night engagement of good ole boys and gals in the South, but it has become much more than that. The “Hunt” has now become the search for a great quality domestic Frog Leg. Like the domestic Walleye of the Great Lakes, the domestic supply for Frog Legs has a situation. It doesn’t make it past its local market. It is so prized by the indigenous folk that it can hardly break through to a national distribution. We search every day for them, and score more often than most, but it is a true sporadic, “get-em-while-they-last” program. There are Frog Legs on the market, but Asia has that corner “on lock”. The massive production of farmed Frog Legs in China and Taiwan support their local demand, while providing a “commodity” product for the U.S. The mainstay of wild Frog Legs available is a “Gigged” Frog ( Hoplobatrachus rugulosus) in Malaysia. Though Malaysian supply is “Wild” and “Gigged”, we at SeafoodS.com continue to search daily for American Bullfrogs. They are definitely something to “Croak” about. When available, we reach out to everyone. When SeafoodS.com calls about our Florida and Louisiana Gigged Frog Legs, ANSWER THAT CALL.

Check out our full list of Frog Legs cuts attached in the red link below.

Got Game?

Click the Link below and Call SeafoodS.com for Availability and Pricing.

REPTILIAN & AMPHIBIOUS GAME

Contact SeafoodS.com

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


Ocean Tides – A Bit More Exotic

Chef – Get Your Head In The “Game”   

 The Exotic & The Wild

Ostrich

SeafoodS.com lets 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.

SeafoodS.com isn’t just your aquatic protein advocate. We have sea legs and a land lubber’s reach. September preludes Autumn, and we have your transitional game meats! Hot enough for Summer, but cool enough for your clientele. Bring sustainable pastured and wild game to your board for a distinct change to your End-of-Summer menu. Get your September “Game” going…

Chapter 3

Feral Texas Swine  (Sus scrofa)

Boar2

The Wild Boar of Texas are not the pink, curly-tailed pig of the domestic barnyard. They are the feral descendants of pigs brought from Europe. Firstly pigs were imported as food for exploration and colonization, and more recently for game hunting. The Wild Boar of Texas survive in a natural environment and are harvested for their delicious meat. SeafoodS.com has a direct line to the wild. These Wild Boar provide a deeply authentic flavor of hunted game. The Wild Boar survive on a foraged diet of acorns, hickory nuts, pecan, and seeds. The Summer fattening is at its peak with a long season of fruits, grasses, mushrooms, and eggs. Their varied diet offers a very intense “pork” for any menu. Hunting is open, but your hunt for sensational swine is over.
Check out our full list of Wild Boar cuts attached in the red link below.

Ostrich  (Struthio camelus )

Ostrich2

Looking for a great beef alternative? Don’t hide your head in the sand when it comes to Ostrich. Ostrich is a phenomenal “Red Meat”. It offers a lean alternative to beef and has a close resemblance in appearance and flavor. Ostrich does, however, have a depth of flavor that surpasses those resemblances. Ostrich has become a very popular protein in the United States and is welcomed to those cutting down on richer meats. It shares a lean quality found in other birds, but blows them away in heartiness. Ostrich holds a multitude of applications. From rare grilled filet to smoked sirloin, the Ostrich is a bird that is more than just the word. SeafoodS.com offer pastured Ostrich that generally feed on the insects, grasses and seeds of their environment. The diet is supplemented with a high quality all natural feed that is packed with protein from natural grains. They are processed in strict accordance to USDA food safety and are readily available year-round. Put a big bird on the board and your guests will be impressed.
Check out our full list of Ostrich cuts attached in the red link below.

Kangaroo  (Macropus giganteus)

Kangaroo

Though there are many species of Kangaroo, the most predominant in food production is the Eastern Grey Kangaroo. These are large Kangaroo with lean yet tender meat. Kangaroo meat is a fine textured soft meat with tender muscle fibers, virtually no fat and little connective tissue. Kangaroo meat is extremely healthy. Fat levels of kangaroo meat are typically 1-2%. This means the meat must be cooked rare and with care to avoid over cooking. It is clinically proven that the Kangaroo is a spectacular protein. Kangaroo meat is a staple on the menus of the US Olympics training center.  It is a well-flavored meat with the intensity of the flavor ranging from subtle in young animals to distinctive in older animals. Kangaroo dishes respond well with aromatic spices and abundantly seasoned vegetables.  Jump into Fall with an exotic on the menu.
Check out our full list of Kangaroo cuts attached in the red link below.

WILD & EXOTIC GAME

Contact SeafoodS.com

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


Ocean Tides Seasonal Menu Planning Guide ~ September Edition

Chef – Get Your Head In The “Game”   

 Our Feathered Friends

Squab2

SeafoodS.com lets 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.

SeafoodS.com isn’t just your aquatic protein advocate. We have sea legs and a land lubber’s reach. September preludes Autumn, and we have your transitional game meats! Hot enough for Summer, but cool enough for your clientele. Bring sustainable pastured and wild game to your board for a distinct change to your End-of-Summer menu. Get your September “Game” going…

Chapter 2: The Feathered

American Squab  (Columbidae)

Squab3

Squab have been domesticated, fattened and eaten since ancient Egypt and Rome. The tenderness of the Squab is only paralleled by its full-bodied flavor. Squab are young domestic Pigeon/Dove that have been bred for size, taste, and tenderness. These are not your typical “City” Pigeon. The breeding/husbandry of these birds have been cross selected and diverted to a premium for nearly 100 years. Grown sustainably in the Carolinas, these birds are an all natural protein with no hormones, antibiotics, or chemical treatment what-so-ever. When obtaining the most succulent Squab, the best feed is used. It consists of an all natural, all vegetarian composition that ensures the highest quality meats from these brilliantly raised Squab. The Squab is minimally processed by hand and vacuum sealed for incredible freshness. These birds have fed Kings, Queens, dignitaries, and American Presidents. This is the pinnacle of Squab in the marketplace, and SeafoodS.com offers a year-round supply of the best available. Choose SeafoodS.com for your Squab to elevate the bird on your menu.

Pheasant  (Phasianinae)

Pheasant2

As dining evolves to a photo-op for every plate, give your shutter happy guests a great muse. Wisconsin free range Pheasant is just that… a muse for the senses. The White Pheasant boasts a remarkable yield that is sure to bring a wow factor to your cutting board and your guests’ table. Bred for “Big”, these Pheasant are a powerful pastured bird that feed naturally on insects, seed, and grasses. Their diet is supplemented with a protein- rich, natural-grain, and animal by-product free feed that only accentuates the tenderness and succulence of the meat. With a constant supply of fresh spring water, the Pheasant live a chemical free existence. No hormones, antibiotics, or flavor enhancers are used in the raising of these Pheasant. This provides a superb Pheasant with wonderful flavor and ample moisture. Try Free Range Pheasant for your next menu.

Quail  (Odontophoridae)

Quail

Quail is the petite bird on very successful menus. For those who are passionate about the best, SeafoodS.com provides a Quail program that ultimately solves any procurement challenges. These Quail offer multiple specs, including whole, boneless, semi-boneless, airline breasts, and fresh eggs. The Quail are raised in an all natural, “Never Ever” program that uses no antibiotics, hormones, steroid, or flavor enhancers. The Quail are fed a protein rich grain diet that allows for maximum size and yield. A healthy, veterinarian supervised, and HAACP controlled environment produce the highest quality Quail in distribution. SeafoodS.com facilitates a Priority Overnight delivery to ensure the ultimate freshness. Quail hold high reverence among the most formidable restaurants, clubs, and resorts in the nation. The extremely flavorful, yet petite protein lends style and refinement to “tight” sets and center-of-the-plate presentations.

Got Game?

Click the Link below and Call SeafoodS.com for Availability and Pricing.

GAME BIRDS

Contact SeafoodS.com

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


Ocean Tides – New England Oysters

Chef – New England Oysters   

 August Pearls

Oysters2

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.

August is here and we look to the Shellfish of New England. This week we take on a vast and varied market; the Northeast Oyster. We’ll focus on the famed production locations of Canada, Maine, and Massachusetts. When you find a perfect Oyster Line Up, please contact your sales rep today to build your ideal box.

Chapter 5: Oysters

Eastern Oysters  (Crassostrea virginica)

August has no “R”. That’s okay. The rule of “R” was created before the invention of mechanical refrigeration. It made very little sense to spend more for the ice to keep the Oysters cold than the Oysters themselves. With modern systems in place, it is safe to serve oysters year-round.

Eastern Oysters of New England and Canada are as varied as the waters that they inhabit. Oysters are a unique seafood in that they possess the flavors, brine and qualities of the environment in which they are grown. The majority of New England and Canadian Oysters are farmed with the exception of a very few wild harvests. The Oysters are typically named for the beach, bay, river, sound, island, or town from which they are raised. Each with its specific signature in size, taste, shell, and shape, the Eastern Oyster can take your guests on a terrific journey up and down the New England Coast. SeafoodS.com is fortunate to offer one of the largest variety and availability in Oysters. Our Overnight Shipping allows our customers the opportunity to serve Oysters with no geographic limitations. Though we offer nearly 100 varieties from around the world, we look this week to the briny shores of New England and neighboring Canada.

Oysters

Canadian Oysters

Canadian Oysters are prized for the deep cup and typically small width. Covering the areas of New Brunswick, Nova Scotia and Prince Edward Island, the availability is immense. The intense brine of a Canadian Oyster is unmistakable. Here are some of Canada’s most marketable Oysters.
Malpaque – Prince Edward Island:
Grown in Malpaque Bay, these Oysters are true “Boutique”. A relatively small Oyster with a deep cup. Big brine with a significant “crunch” and a sweet clean finish.
Fancy Sweet Carraquette – New Brunswick:
Fancy Sweet is the smallest Carraquette oyster on the market place. Highly mineralized water often gives the meat a dark color but contributes to its uniqueness and fresh flavor. A “sweet” oyster by smell and equally “sweet” by taste.
Malagash – Nova Scotia:
These medium standard oysters are grown in the Malagash Basin on the north shore of Nova Scotia. In spite of the extreme northern location, growing conditions and results in these cold North Atlantic waters are terrific for this unique 3 to 3 ½ inch oyster. Malagash oysters have a mildly salty flavor with a slightly smoky, mineral finish.

Maine Oysters

Maine Oysters have the benefit of an incredibly mineral rich waterfront. Maine oysters grow slowly. While southern oysters can reach market size in a year or less, a Maine oyster needs three years minimum. A four-year-old, cold-water Maine oyster has a glorious depth of texture and flavor.
Black Bear Points – Bagaduce River:
These 3+ inch medium cup oysters are mild with a clean finish and a sun bleached shell. They are surface grown on the Bagaduce River just north of Bear Head by the growers of the Little Island Oyster. Tended by hand, the only machinery used in the raising of this oyster is a solar-powered grader/tumbler.
Pemaquid – Damariscotta River:
Grown in the deep holes of the Damariscotta River, the Pemaquid have a light and lemony flavor. Growing very large, up to 5 inches, the Pemaquid only gets more interesting as they grow.
Belon ( Ostrea edulis) North American Flats – Boothbay Harbor:
A minuscule 5,000 Belon a year are pulled in Maine and sold, making them one of the rarest oysters in the world. Rowan Jacobsen states, “these wild oysters are as powerful as any on the planet, redolent of fish and zinc and umami-not for the faint of heart.”

Massachusetts Oysters

Massachusetts Oysters rival any on the planet. The abundant salinity of its shores offer a brine and “pickle-like liveliness” that make the Massachusetts Oyster industry one of the nations most revered. Massachusetts is inherently proud of a long and rich history of Oyster production. Some harvest locations have been producing Oysters for over two centuries
Wellfleet – Wellfleet Estuary:
These 3 to 3 ½ inch oysters have always been enjoyed extensively throughout Cape Cod. Wellfleets resemble Malpeques in their light body and clean finish, but they are even saltier. A varied assortment of growing and farming methods develop an especially plump and hearty New England oyster with consistent size and shape.
Cotuit – Cotuit Bay:
A Cotuit Oyster is well-known and demanded by oyster enthusiasts in many parts of the world for its naturally briny, Cape Cod flavors and perfectly, palatable half shell size. Dating back to 1857, The Cotuit Oyster Company produces one of the oldest brand name oysters in the United States. This is the only shellfish farm operating in Cotuit Bay and is currently utilizing over 33 acres of perfect oyster growing waters. There are a number of fresh water streams, marshes and estuaries that combine with clean water from Nantucket Sound and enter Cotuit Bay through the Wianno Cut and Cotuit Channel. This is the key to providing the oysters a rich and diverse food supply.
Warren Cove – White’s Flat:
Some of the best oysters in the world grow in the unique confluence of Plymouth, Kingston, and Duxbury Bays. The result is an unimaginably refreshing oyster. Warren Cove has everything that make Massachusetts world-famous for Oyster production.

Find an Oyster: 

Click the Link below and Call SeafoodS.com for Availability and Pricing.

OYSTER LIST

Contact SeafoodS.com

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