TEAM SEAFOODS.COM BLOG


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

 

Advertisements


Ocean Tides – New England Sea Scallops

Chef – New England Sea Scallops Sweeten Summer.   

 August Menu Plan.

Scallop1

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 delve into the gauntlet of Sea Scallops. “Gauntlet” refers to the vast availability of Sea Scallops in today’s markets. They have different size and specifications, processing treatments, harvest methods, and distribution avenues. When you encounter your ideal Sea Scallop within this piece, please contact your sales rep today to build your ideal box.

Chapter 4: Sea Scallops

Scallops Dish3

Atlantic Sea Scallop  (Placopecten magellanicus)

Atlantic Sea Scallops are some of the United States’ most prevalent Scallops on restaurant menus. Their popularity is widely recognized by chefs and diners alike. Sea Scallops market themselves, portion perfectly, elevate straight-forward ingredients, enlighten gourmet “sets”, and seduce the masses. It is a simple matter of finding the correct Sea Scallop for your particular application. Below are varied levels of Sea Scallop production that show the value in each.

Fresh Sea Scallops are graded by size and marketed by the amount of preservative added.

  • Dry Chemical Free – Unprocessed with 0% Preservative or Water Weight
  • Dry Overnight – “Dip” processing that accrues the minimal amount of additive that meets FDA “Dry” requirements – less than 18% Weight by Volume of Preservative and Water
  • Wet – “Soak” processing that accrues more than 18% Weight by Volume of Preservative and Water

Day Boat Dry

Massachusetts and Maine’s Day Boat Fresh Sea Scallops are diamonds! Day Boats utilizing small net dredging offer the “Top-of-Catch” in Sea Scallops. Their daily runs provide Sea Scallops that will never see the large processing facilities. They are offloaded, shucked, and packed for shipping right from the pier. When searching for the freshest Sashimi/Crudo grade Sea Scallops, look for Day Boat Dry. Upon cooking, Day Boat Drys have no equal. No  water loss equals no shrinkage. Their sugar concentration enables a deep golden sear while its brine still lingers. The sweet and salty balance of Sea Scallops are remarkable.  Day Boat Dry Sea Scallops represent the premier fine dining shellfish.

SeafoodS.com’s Priority Overnight delivery offers Sea Scallop meats that are hours from their shell. This the premium!

New Bedford Auction

The New Bedford Scallop Auction offers a complete array of Sea Scallops. The Lightship Fleets of New Bedford provide short trip hauls that are sorted and processed. The auction pricing reflects the Scallops’ size and the amount of “processing” received. The largest scallops with the least amount of processing gain the highest market prices.

The Dry Chemical Free Sea Scallops are either blast frozen aboard longer trip boats or shucked fresh at port. New Bedford Chemical Free Dry are the highest quality in the Auction. They are the perfect Auction Scallop for a colorful sear.

The Overnight Sea Scallops are still considered “Dry” and are the most abundant fresh Sea Scallop in restaurant distribution. They release minimal amounts of water when cooking, but require a harder sear to obtain deep color. Overnights offer a slight reduction in price per pound, but need heightened talents and techniques to bring them to their highest value on the plate.

Wet Scallops are the lowest quality and price. The price is obtained through soaking smaller Scallops in a solution of water and preservative until they amass considerable size and weight (turning a 20/30 into a 10/20). The shelf life is incredible, but you are buying a small Scallop and water. Choose a smaller Overnight or Dry to obtain the same portion cook weight, but with a much more eloquent product.

You SeafoodS.com account specialist can assist in finding the perfect Auction Sea Scallop for your recipes and preparation methods.

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


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!


Ocean Tides Seasonal Menu Planning Guide ~ July Edition

Chef – California & The Baja Crush It In July!

California Coast & Sea of Cortez

Baja Reef
SeafoodS.com let’s you inspire the kitchen and treat your guests to the extraordinary! Each month SeafoodS.com will supplement your monthly menu planning by featuring a seasonal direct program from a specific region of the globe. Our direct programs will bring the outstanding culinary experience of each region directly to your restaurant, menu, team, and guests. The month of July will feature the delicacies of the Deep Pacific rising into the California coast and the Gulf of California. Contact your sales rep today to build your ideal box.

Chapter 3: Yellowtail 

Baja Yellowtail Jack (Seriola lalandi)

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

California “Sushi” Yellowtail Hamachi (Seriola lalandi dorsalis)

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

Baja Yellowtail Hiramasa (Seriola lalandi lalandi)

Jack NZ Kingfish

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

Geographically located to ensure low carbon transport footprint. .

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

Semi-automated feeders and feed cameras prevent overfeeding.

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

No use of antibiotics, hormones, paraciticides.

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

Build A Box:

Available to include in your Shipment!

Contact SeafoodS.com to Build your optimal Box.

Chris Nelson

Clint Dowell

Josh Adams

Josh Bogen

Karen Harmon

Mike Casagrande

Patrick Lowder


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.


Follow the River

Follow the River

2015 Alaskan River Chinook Approach

In the coming months SeafoodS.com will “Follow the River”. We begin in the early parts of May tracing the Alaskan Chinook River Runs. Our intent is to bring the marketability of the best “Salmon Story” to our customers while taking a brief tour of the Alaskan River Systems. Along the way we will showcase the pristine rivers and watersheds of Alaska and offer their bounty direct to our customers. This will be an entertaining way to learn more about the rivers, openings, management, trace-ability, and species while simultaneously sourcing the Salmon of specific fisheries. The goal will be to attribute to your successes in sourcing and presenting a highly recognizable product. Look for the upcoming “Copper River Opening”, and allow SeafoodS.com to provide a menu able Chinook for the 2015 “River Run”.