TEAM SEAFOODS.COM BLOG


Ocean Tides – Partner Spotlight

Celebrating Great Fishermen

We are ecstatic to welcome Cordova, AK Salmon Fisherman Andrew Eckley (above) to SeafoodS.com’s excellent team of providers.

Alongside Capt. Andrew, his sister Tracy and brother-in-law Justin fish daily aboard F/V Black Bird for some of the best Salmon in the waters of Alaska.

Their dear friend Mark also assists in this family fishery aboard F/V Silver Moon. A tighter group of fishermen is hard to find in the competitive industry of Salmon fishing.

Capt. Andrew’s sister is one of only four females who are fishing the sometimes brutal waters of the Cordova region. Tracey grips her son Sam as she knows that he is the future, and generational fishing is extremely important to the great folks of Alaska.

Cordova Direct Coho Salmon

About this Family Fishery
Captain Andrew and his family have been fishing the waters for a great while, and their bread was buttered on the side of cannery fish. The operation of their family relied heavily on the Tinder Vessels that accepted their catch to move to the canneries of Alaska to then be processed and distributed throughout the world. Though it was fortuitous at the time they knew that the True Day Boat “Top-of-Catch” fish were much too  beautiful  to become an emaciated, canned, and shelved grocery store item. The logistics of moving Day Boat Salmon to the lower 48 is also a competitive and daunting  industry that sometimes moves to the beat of their own drum. It may even overlook the smaller vessels who’s catch warrant better representation. That’s where another small team of passionate people come into the picture. SeafoodS.com was able to provide a logistical solution with Capt. Andrew. We were able to solve the challenges of bringing Eckley’s absolutely stellar Salmon to a fresh Day Boat market. It was a mission to finally represent the quality of his catch and offer the respect that these Salmon deserve. Capt. Andrew and his family are vertebrae in the backbone of Alaska’s Cordova region. They are the players in the game of sustainable Alaskan seafood. They are the bedrock of family business, and they are here to provide you with the Salmon that they love. We are here to simply get the Salmon from their hold to your prep table. If you like to trace your catch to the fishermen, look again to Capt. Andrew and family. From their family, to our family, to your family, Chef…
About the Fish
Coho
(Oncorhynchus kisutch)
Up now are the brilliant Coho, the Silver Salmon of Alaska. The mildly flavored Coho is a brightly colored flesh that has a leaner texture of the King Salmon. While market weights range between 6 to 8 lbs, the fish of the Cordova Direct program with Capt. Andrew consistently offers fish above 10 lbs. Larger Cohos tend to be a wider fillet and are readily apt to accept any cooking methods warranted by the chef. The slightly lowered fat content of Coho lends itself to a silky mouth feel that doesn’t over encapsulate other ingredients. It is a perfect species for house-smoked applications and house-cured representation. It finds a home on the grill, in the broiler, simply sauteed, or even sous vide. It’s vibrant coloration pops in crudo, tartare, sushi, and sashimi. Coho has a reputation as one of the best flavors in the Salmon kingdom and we excitedly offer it direct from the source. Look for availability midweek.
About the Passion
Like the culinary profession, farming and fishing is seeing the up-and-coming youth taking the reigns of a centuries old industries. I know your social media feed is loaded with pics of your favorite farmers’ fare. The generational shift has always been and will always be, but it seems more rapid in certain arenas. These transitions all have a common goal; to be recognized for the talent, effort, passion, and dedication  as quickly as possible. This is where Capt. Andrew and his family strive as well. We want the success of a hard job to be prolific and hasty for this young crew, and we wish the same for any Chef and Restaurateur. It’s no light task of running a business, and any assistance that we can provide each other raises all ships.

 

Simply Call The Team At SeafoodS.com to learn more about the Cordova Direct Coho.
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
Patrick Lowder: 704-769-2265
Chris Nelson: 704-769-2256
Brad Rosa: 704-413-3267
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Ocean Tides – Spiny Lobster

Chef – Florida Spiny Lobster Season is Here.

Saturday kicked off the 2016 Florida Spiny Lobster Season. The Season will run for eight months with bountiful projections. SeafoodS.com is positioned to acquire Lobsters from various Florida coastal locations to secure the best available for our customers. With Priority Overnight shipping, we guarantee a direct source and incomparable quality. See why Spiny Lobster is so often celebrated in restaurants across coastal southern states.

Spiny Lobster

(Panulirus argus)

Commonly referred to as the Florida spiny lobster, the Caribbean spiny lobster inhabits tropical and subtropical waters of the Atlantic Ocean, Caribbean Sea, and Gulf of Mexico. Spiny lobsters get their name from the forward-pointing spines that cover their bodies to help protect them from predators. They vary in color from almost white to dark red-orange. The spiny lobster is a highly sought delicacy and brings recreational “hunters” from all over the country and beyond to seek this intriguing species. The tail of the spiny lobster offers succulence and sweetness while maintaining a clean flavor and unmistakable texture. It adapts to a multitude of cooking methods and recipes. From steam, court-bullion, and butter poaching to the open flames of the grill, the spiny lobster meets each technique with the same remarkable end… DELICIOUSNESS.

Lobster Dish2

Spiny lobster is a highly marketable and renowned seafood item. The possible challenges of “introducing” a seafood item or ingredient to your guests are not present with this acclaimed favorite. Offering a historic coastal specialty in many national markets is what makes SeafoodS.com so pleased with our, direct from Florida, spiny lobster program. Contact us for your specialized spiny lobster menu option, and allow us to assist in “building” a perfect Florida box.

Contact SeafoodS.com for your New England Shellfish Options

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
Patrick Lowder: 704-769-2265
Chris Nelson: 704-769-2256
Brad Rosa – 704-413-3267


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


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 -Spring Menu 2nd Edition

Chef – Mercury’s Rising. 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.

Wild Ramps – Ramson Wood Leek

(Allium tricoccum)

As closely guarded as mushrooms, the location of the forage is kept very secretive. It is common for foragers to hide these locations, not for greed, but for sustainability. A forager knows that some must be left growing to ensure next season’s harvest. There are festivals that celebrate the Ramp in almost every region that can grow them.  A special kindred to the regions that provide the Ramp, is felt deeply by every forager. After the harvest, a nostalgia, of sorts, is all that is left between seasons. This is the ONE! If you like garlic, you’ll love ramps. Their mild and almost sweet flavor makes it one of the most searched out Spring ingredients. Let us look at the applications for this beautiful Spring Plant: Raw garnish, Salads, Pickled, Sauteed, Blanched, Stir Fry, Beer Battered, Tempura, Grilled, Roasted, Stewed, Pureed, Vinaigrette, and anything else that one can imagine. The window is beginning to close already…

Pressure Bled Fluke – Sushi Fluke

(Paralichthys dentatus)

 

Nantucket Sushi Fluke. The Fluke is landed by Hook & Line Methods. This means that they are caught one or two at a time by rod and reel. The fluke are “pressure bled” immediately and submerged into an icy saltwater solution bring temperatures down to under 40 degrees within minutes. This provides the freshest fish available on the market. Sushi Fluke arrive to your restaurant within 36-48 hours of catch. Nantucket Sushi Fluke is a “Left- Eyed” Flatfish. They inhabit chilly waters. This results in a moist fish from body “fat”,that regulates their temperature, and protects the fish from cold environments. “Sushi” Fluke are the step above other smaller Flatfish in this regard and are comparable to tiny Halibut.

Sow Hake – Atlantic Merluza

(Merluccius bilinearis)

Sow Hake have a close resemblance to Cod and Haddock with a larger flake and “Fluffier” texture. The inhabit extremely deep waters and rise to mid depth at night to feed. The Sow Hake are harvested during this time by Hook and Line “Jig” Day Boat Operators. Sow Hake are a delicate “softer” flesh than other New England Round Fish. They are, indeed, a highly sought species by “Local” minded New England Chefs. They contain high levels of fish “fat” to regulate body temperature. This translates to incredible moisture levels in the prepared flesh. The culinary application is vast. Think it and Hake will handle it.

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


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