Ocean Tides – California Deep Pacific

Chef – Deep Water Pacific Favorites!

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.

Bigeye Tuna – “Bigeye”
(Thunnus obesus)

Bigeye is a deeper swimming species and, for natural reasoning, contains higher fat contents that Albacore, Yellowfin, and Skipjack Tunas. Bigeye is noted for its deep color, and softer flesh. The larger the Bigeye, the higher the fat content. Look at its scientific name. Bigeye’s fat content is right in the name. It is perfect for raw application, and caramelizes very well in high heat cooking. San Diego’s Longliners offload each week and make available some of the freshest short trip Bigeye on the market. We see typically two sizes of Bigeye in our San Diego Longline distribution. 40/60 lb fish yield “medium loins” while the 60/100+ offer us the “large loins”. Call every Monday to see what F/V Kraken is offloading.

Sickle Pomfret – “Monchong”
(Taractichthys steindachneri)

Monchong is a deep ocean Pomfret that offers a lightly flavored, very moist flesh. It has a stark white color when cooked and is forgiving to high heat and caramelizes well. The Monchong offers plenty of nutritional value and is a clean taste that accents many Pacific Rim, Latin, and French culinary styles. offers Monchong from the pelagic waters off the coast of California with Overnight Priority Shipping. SoCal Monchong is a testament to the quality that is California seafood. Monchong is not a targeted species, rather it is caught incidentally in fisheries targeting tuna, snapper and other species. There are also no well-defined seasonal trends in availability. The lack of consistent availability of this fish is part of what makes it so exotic and desirable.

Broadbill Swordfish – “Swordfsih”  
(Xiphias gladius

Swordfish has a firm meaty texture and sweet and robust flavor which allows for a variety of applications. However, a steak cut is the most popular presentation of this fish due to the large size and compact flesh of its loins. From receiving, it lends itself to a great butchering aspect. From whole fish, to wagon wheels, to steak ready loins, this cylindrical body has a great yield. Cutting waste, cutting butcher time, cutting cost. With the firm texture of the flesh, and abundant flavor, California Swordfish is phenomenal for grilling, light smoking, and broiling. It also caramelizes nicely in a searing application. It holds up fearlessly against powerful “sets” and spices.  The California fishery is managed by National Marine Fisheries, which considers swordfish stocks in healthy condition and rates it a sustainable resource.

Contact 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 – Halibut Menu Solution Box

Chef – Build A Perfect Box with Halibut

Along with Alaskan Halibut, can build a perfect “Menu Box” with some of New Zealand, Australia, Tahiti, Japan, and California’s greatest seafood options packed alongside your Halibut order. This is an exceptionally creative advantage and is available to our customers throughout the season. With Halibut fulfilling your shipping weight, it’s an easy way to try species that you have underutilized in the past.

Yellowtail Kingfish – Hiramasa

(Seriola lalandi lalandi)

The Fish, as a natural inhabitant of the cold, crystal-clear waters of Spencer Gulf off the Eyre Peninsula in South Australia, Hiramasa Kingfish are locally fed year round in the clean, crisp Antarctic currents that flow freely from the Great Southern Ocean. Hiramasa is the Japanese word for the species, where it’s highly prized as a superb sashimi fish. Increasingly though, Hiramasa Kingfish is also being acclaimed for its extraordinary versatility; whether served as sashimi, cured, smoked, grilled, fried or roasted as a cutlet or poached as a fillet in broth. So it’s little wonder that the world’s leading chefs revere Hiramasa Kingfish for its exquisite flavour, texture and consistency and have come to rely on fresh deliveries of it twice weekly, 52 weeks of the year. Local pride, careful Australian nurturing and global recognition make it easy to see why award-winning Hiramasa Kingfish is indeed, The King of Kingfish. Hiramasa Kingfish is renowned for being one of the finest eating fish in the world. Its firm white-to-pale-pink flesh boasts a fresh, sweet and clean flavor that’s superbly moist and silky unadorned as sashimi, yet rich enough to hold its own when paired with more robust ingredients and flavors, including meat. Its broad-flaked texture and minimal bone structure is also favored by leading restaurant chefs for its easy eating, consistently high standard and exquisite mouth feel. The skin crisps brilliantly too, reflecting its higher fat content. All of which means that Hiramasa Kingfish is a fish for every season; performing magnificently as a warming winter dish as well as clean, classic summer fare. Whether it’s haute cuisine or haute casual, Hiramasa Kingfish’s versatility makes it a veritable palette for the palate.

Moonfish – Opah 

(Lampris regius)

Hailing from many temperate Pacific regions, the Opah, or Moonfish, is a marvelous example of diversity in seafood. It is a beautiful species that is considered good luck by many South Pacific natives. It’s uncommon body structure and striking coloration contribute to its popularity not only in sport fishing, but also the culinary world. The muscle placement offers various cuts with degrees of texture, color, and flavor. The most utilized and available is the “Top Loin” or Back. Running along the top from eye to tail, this cut offers maximum yield and uniformity in portioning. It typically boasts the deepest color, which spans from orange, to pink, to red. The Top Loin also seems to be a bit tenderer than the Belly or “Bottom”. Opah has a flavor and texture that has often been compared to a cross between Tuna and Swordfish. It has a moderate flavor that is bold enough to attack with ingredients, but not overpowering or strong. Opah is at home in almost any culinary application and plates well in any arrangement. Our South Pacific Opah is sourced from New Zealand and Tahiti. The Tahitian Opah often shows a deeper color in the flesh. This is attributed the Tropical environment. It tends to be a bit lighter in flavor also. The New Zealand Opah has a lighter color, but boasts a bit more complexity in flavor. No matter the coloration of raw Opah, the flesh cooks to a creamy white. Opah is a resourceful protein and allows countless applications and recipes. It can be cooked just through or served medium rare. It holds up to big sets and tamely incorporates itself into lighter ingredient parings. Opah is as menu-able as it is beautiful. Doubly sourcing Tahitian and New Zealand Opah, allows to readily supply product from these tightly managed fisheries.

Broadbill Swordfish – Three Day Boat

(Dissostichus eleginoides)

Leigh Fisheries provide and our customers a 3 day boat Swordfish. The fish is caught dressed and wrapped in breathable cloth immediately after landing. This provides one of the freshest swordfish on the market. Swordfish has a lean steaky texture with moderate moisture. It has a complex flavor that holds up to bolder flavors. The powerful Swordfish has a incomparable shelf life, and with direct sourcing, that shelf is even longer. Swordfish allow the butcher an intricate view into an incredible yield with minimal loss in fabrication. The “Wheel” and Fillet are the most popular specs for restaurant purchasers, and present a user-friendly break down of portions. It’s a lower cost, higher yield animal that is extremely recognizable by the guest.

Contact to Build This Year’s Halibut Program

Josh Adams : 704-769-2260
Josh Bogen: 704-769-2261
Mike Casagrande: 704-769-2263
Lee Dellinger: 704-769-2257
Karen Harmon: 704-769-2262

Jon Flower – 704-769-2258
Ben Hollinger: 704-769-2320
Patrick Lowder: 704-769-2265
Chris Nelson: 704-769-2256

Ocean Tides Seasonal Menu Planning Guide ~ June Edition

florida-beach let’s you inspire the kitchen and treat your guests to the extraordinary! Each month will supplement your monthly menu planning by featuring a seasonal direct program from a specific region of the globe. Now that summer is in full swing, June is the ideal month to feature species from Florida, the South Atlantic, and the Gulf of Mexico. Our direct programs will bring the outstanding culinary experience of the Florida Coast directly to your restaurant, menu, team, and guests. Get fired up because this week we will feature Florida Game Fish! Contact your sales rep today to build your ideal box.

Chapter 2: Game Fish

Yellowfin Tuna (Thunnus albacares)

Tuna Yellowfin

THE FISHERY – is now providing Global Tuna through one singular grading facility. Florida Direct Tuna allows to actively source Tuna in high production areas of the Gulf and South America while other Fisheries are dormant. The benefit of the Florida Direct Program is the attention in Grading. Historically Tuna Grading has had blurred guidelines; Florida Direct brings impeccable quality into laser focus. In keeping with’s dedication to quality, Florida Direct Tuna stands tall in our line-up of remarkable seafood, meat, and specialty products.

THE FISH – The yellowfin tuna is among the larger tuna species, reaching weights of over 400 pounds. The Yellowfin is a revered ocean predators, feeding on lean fish. This lends a rich but clean flavor that works wonderfully in raw and rare applications.

Dolphin Fish “Mahimahi” (Coryphaena hippurus)

Mahi Swimming

THE FISHERY – Direct Florida Distribution allows to supply the country and Caribbean with the freshest Southern Atlantic Species. Overnight opportunities can bring South Beach to your Guests.

THE FISH – One of the Most Recognized species in food-fish. The Mahi has a long history of gracing many menus all over the world. This is one of the most versatile culinary components in the kitchen. Mahi has an innate ability to hold moisture in high heat cooking methods, stand up to bold flavors, and yield to subtle techniques. Blacken with “Big” Sets or Sous Vide with Simple Light Aromatics, this fish is a “One size fits all” species.

Broil, Poach, Sear, Grill, Smoke, BBQ, Blacken, Char, Ceviche…etc

Broadbill Swordfish (Xiphias gladius)

Swordfish Underwater

THE FISHERY – Ask any fish monger about procuring Gulf species and he’ll mention St. Petersburg, Florida (“St. Pete” for short). Vast varieties of finfish ranging from tuna and swordfish to groupers and snappers are distributed through this historically-rich region of the Florida coastline. Expect to also see a robust selection of Keys-caught species like yellowtail snapper, Caribbean Red Snapper and Hogfish to come through St. Pete. It’s regionally situated in a perfect location for national distribution and with our Q&A in place, it’s always top quality.

THE FISH – From receiving, it lends itself to a great butchering aspect. From whole fish, to wagon wheels, to steak ready loins, this cylindrical body has a great yield. Cutting waste, cutting butcher time, cutting cost. With the firm texture of the flesh, and abundant flavor, Broadbill Swordfish is phenomenal for grilling, light smoking, and broiling. It also caramelizes nicely in a searing application. It holds up fearlessly against powerful “sets” and spices.

Build A Box:

Available to include in your Shipment!
Contact to Build your optimal Box.
Chris Nelson
Clint Dowell
Josh Adams
Josh Bogen
Karen Harmon
Mike Casagrande
Patrick Lowder