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 -Spring Menu First Edition

Chef – Up jump the Buttercups. 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.

Fiddlehead Fern – Ostrich & Lady Ferns

(Matteuccia struthiopteris/Athyrium filix-femina)

The Fiddleheads of North America are the unfurled fronds of the Ostrich and Lady Ferns. The Lady Fern is typically first to market, as this Pacific Northwest native begins its growth a shortly prior to the Eastern Ostrich Fern. They can be harvested for a few short weeks in the early spring. They possess a beautiful, light, “Green” flavor that is most closely resembled by an Asparagus and Artichoke melding. They can also have similar attributes of very light Green Beans. Working with Fiddleheads is a joy in itself. The unique spiral “design” of the unfurled frond emulates the beauty of nature while utilizing its delicate flavor of Springtime to elevate any “set”. An easy ingredient to work with, the Fiddlehead Fern is a blanch away from supporting your Spring features.

Santa Barbara Spot Prawns

(Pandalus platyceros)

San Diego/Santa Barbara Prawn Trappers are the ultimate in sustainable Shrimp capture. Trap caught Spot Prawns ultimately eliminate by-catch produced by netting and trawling associated with other Shrimp. The Spot Prawn are delivered to our San Diego partners and held live until ordered. Spot Prawns are sweet 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 dry cooking methods to retain “fat” in the finished dish. The head of the Spot Prawn has a very rich “butter” that can transition Shrimp Sauces to the next level of refinement. The Santa Barbara Spot Prawn is a favorite among the most elite Sushi Chefs in California. With Priority Overnight Delivery, serve Santa Barbara Spot Prawns like the Pacific is at your front door.

Pacific Grouper

(Various)

Baya Grouper

Mycteroperca jordani

Common Names: Gulf Grouper, Mero Baya, Garropa del Golfo.
Baya Grouper have a high amount of natural sugars that lend to great caramelization and color. Baya Grouper hold up to most cooking methods and applications. Often weighing in above 35 lbs, Baya could be the “Big Grouper” you’ve been wanting.

Cabrilla Grouper

Mycteroperca rosacea

Common Names: Sardinera, Golden Grouper, Leopard Grouper, Spotted Grouper.
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. The Spring typically shows a transition from Leopard to Golden.

Baquetta Grouper

Epinephelus acanthistius

Common Names: Pink Baquetta, Brown Baquetta, Gulf Coney, Rooster Hind.
Baquetta is a great option in the Grouper realm. Flavorful and sweet with a great tooth to the cooked flesh. Deep red lines in the white to pink fillet offer a complexity of flavor without tasting bitter or “off”. Baquetta can grow large and offer “baseball” cuts, or the 3-5 lb fish can yield a beautiful plank fillet for delicate applications.

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 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 1: Invertabrates

Sea Urchin (Strongylocentrotus franciscanus )

Urchin California3
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.

Red Abalone (Haliotis rufescens)

Abalone
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.

California Spot Prawns (Pandalus platyceros)

Spot Prawn2
Fresh Kill California Spot Prawns or “Sweet Shrimp” convey a towering representation of Ama Ebi. 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 techniques.