TEAM SEAFOODS.COM BLOG


Ocean Tides – Setting Trends for ’17

Chef – Set Your 2017 Path With SeafoodS.com!

Celebrate Your Own Food Trends

Everyone with a computer, phone, tablet, and newspaper/magazine subscription has seen some paradoxical reiteration of “2017 Food Trends”. This is where those writers who are “in-the-know” and chefs around the media camps, and culinary websites have all brandished their predictions of what will be “hot” or “trendy” this year. It is all well and good for restaurant guests to read them and feel a bit closer to the industry. It also allows cooks, of all levels, to find depth in items that may have not been researched in their careers. It also brands a myriad of products that have been underutilized, under sung, or under a rock for the past one hundred years. It opens a whole new ingredients list, methodology of technique, philosophy of procurement, or ideology of food that will flourish for the next three hundred and fifty some odd days. We are all intrigued by where this year will take the concept of food and beverage.

At SeafoodS.com, we invite you to see the products that we are securing in 2017, and watch closely to the ever-improving list of items that we continually add to the roster. We invite you to sit for a moment and discover your own “trends”. We invite you to take a raw ingredient, specialized technique, or your own philosophy to set the trend… to make it “hot”. We invite you to go against the grain of 2017 commonalities if you so choose. We know that our customer base and potential clients are extraordinary, and are the leading culinarians in each of your own marketplaces. We offer a Glossary and Menu Planning feature to our site to open up the floodgates of “trendy” creativity. If you don’t see an item that you seek, simply contact SeafoodS.com and a procurement expert will happily comb the planet for your need.

However, we did see a couple popularly noted trends that even peaked our interests. Below are examples of those note-worthy items.

Non-Sushi Japanese

And why not? Sushi is relatively “new” in a cuisine that spans thousands of years. The flavors of Japan are inherently sophisticated and the umami of most colloquial ingredients are utilized in heartier dishes. That’s exactly why we look to Wagyu. With the remarkable lime-light recently shown on Kogi Fungus (Aspergillus oryzae), nothing accepts the rich flavor of Kogi like a well marbled cut of Wagyu. Call Team SeafoodS to secure the perfect Wagyu program.

Japanese Satsuma

Kerwee

Lone Mountain Ranch

Mishima Reserve

Snake River Farms

 

Octopus 

Our tentacled friends hit high prediction marks on Pinterest for 2017. That simply means that the general diner is finding a new love for this cephalopod. From the classic Mediterranean preparations to Old School Smoking and BBQ, this peculiar animal is not as unapproachable as it has been in the past. While we are overtly impressed with the Octopus of Spain and other Med locations for multi-seasonal menus, we celebrate the Apalachee Bay until the end of Stone Crab season. Our team has been working closely with sixth generation Apalachee Bay Stone Crabbers all season. The by-catch of the haul is delicious Apalachee Octopus. The crab-fattened Octopus, which feed on the Stone Crab, arrive to the dock rigor-ed and days fresher than they will arrive to their destination “market”. This is a platinum opportunity to purchase directly from the hands of the trappers themselves. Don’t let the first quarter sneak by without trying these Octopus. Reach out to Team SeafoodS to chat about the harvests and availability.

Apalachee Bay Octopus

 

Contact SeafoodS.com

 

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
Aaron Philbrick: 704-769-2320
Brad Rosa: 704-413-3267

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Celebrate The Holidays – SeafoodS.com Advent Calender


Winter Polar Halibut

The holidays are right around the corner. SeafoodS.com is excited to feature a Wintertime Halibut from the polar circle. Our Day Boat fleet of nine Norwegian “Sjark Boats” fishes short trips in the Barent Sea. Ultra-fresh, flown weekly into the United States, this halibut is a perfect feature for your December menu.


Lone Mountain Ranch Wagyu

Acquired in 1965 by Marion and Glen Lloyd, the Ranch served as the stomping grounds for the extended family while they raised various breeds of commercial cattle. Mary Lloyd Estrin and her husband Robert (Bob) Estrin took the reins of the Ranch in the mid-90s, spending cherished time on the land while cultivating a new legacy for the Ranch. After experiencing Wagyu beef at a Santa Monica restaurant in 2004, Bob knew the future of the family Ranch lay on his plate. In 2005, Bob purchased his first two 100% Fullblood Wagyu Bulls, transitioning the entire herd from conventional cattle to 100% Fullblood Wagyu by 2008. Located in Golden, New Mexico, between Santa Fe and Albuquerque on the historic Turquoise Trail, the Lone Mountain Ranch is a treasured and enchanting swath of land. Nestled between the San Pedro and Oritz Mountain ranges, this 27,000-acre plot is a vibrant ecosystem anchored by the lone mountain that guards the valley. We value this very special place as a piece of our heritage and take great care in nurturing it.


Maine Wild Sea Scallops

Get your Sea Scallop recipes in “Holiday mode”. December 1st opened the Maine Scallop Season and SeafoodS.com unites again with some of the freshest Day Boat Scallops Maine has to offer. This small Day Boat fleet of divers and dredgers are rigged and ready. The Scallops’ commercial harvest bolsters 6 day work weeks. The weeks consist of half diving beginning December 1st and ending April 15th, and half dredging beginning December 5th and ending March 29th. Each shipment of Day Boat Sea Scallops state F/V or Divers’ names to ensure you and your guests the trace-ability of these immaculate Scallops. Reach out to SeafoodS.com to get your Holiday menus secured.


Prawns

The Spencer Gulf prawn fishery leads the way in environmentally sustainable fishing practices, which is now being role-modelled worldwide. Recently this was acknowledged through being awarded Marine Stewardship Council Certification. Spencer Gulf King Prawns are an Australian product, caught and packed in Australia. The highest level of quality control is maintained, ensuring presentation, flavor, and product life is preserved.

Wild Nigerian Tiger Prawns are an alien species to many waters far from their Asian origin. They are considered invasive, and eating them could be viewed as stewarding ecological balance. Wild Nigerian Prawns are an incredible tasting and an awe inspiring product. With correct culinary application, the Wild Tiger Prawn can be the summit of the “Seafood Feature”. A hearty initial snap that finishes buttery and succulent, Tiger Prawns are “Giant” in proportions (some 10-13″ long), and have vast culinary applications. Wild Nigerian Tiger Prawns will have your guests “Marketing” your restaurant to everyone they encounter.

arabineros are “Parte superior del mundo”. Top of the world!!! Carabineros reign supreme in Mediterranean Fine Dining. Red Shrimp boast a natural Lobster-Like Sweetness and a very robust “Sea” flavor. Revered for the almost absurd size the Carabinero is by far the largest Red Shrimp on the market. Culinary applications demand skill and respect of the product. Treat as a delicate small Lobster and it becomes a protein without reproach nor equal.


Nantucket Bay Scallops

Captain Jeff Henderson of the F/V Miss Alice has been fishing the Nantucket Harbor and surrounding scallop grounds for decades. Over the years he has developed an almost uncanny knack to always locate these succulent bivalves regardless of the conditions. Jeff works with 15 other boats and skippers during the course of the Season to provide SeafoodS.com with “Nannys” direct from his “Scallop Shanty” to your guests plates within 24 hours from live shuck.

Nantucket bay scallops are harvested by fishermen in small boats from the shores and bays of Nantucket Island using hand dredges. Scallops are landed live, taken ashore and immediately shucked, often by the fishermen themselves in dockside shucking shanties. Fishing for bays can be restrictive: besides heavy winds and ice that can keep the boats tied, fishermen are actually forbidden from harvest if the air temperature is lower than 28°F before 10 AM. Because the water is warmer than the air, scallops will die immediately once dredged, killing both undersized juveniles who would be cast back along with the marketable catch. And although the season is opened until March, it is not uncommon for fishermen to stop fishing altogether once the harbor freezes up entirely, sometimes as early as the first week of January. Nantucket Bay scallops are smaller than sea scallops, and are about the tip of the thumb once shucked (60-80 per lb or 60-80 count). The meat itself is the abductor muscle of the scallop, and has a sweet, mild taste that is unequalled anywhere. Nantucket Bays are especially sought after because of their ability to be served raw when fresh, and at their ability to caramelize beautifully when put to heat. Super fresh Nantucket bay scallops can and SHOULD be enjoyed raw. Some sushi connoisseurs swear that the scallop is the greatest raw bar selection. Otherwise, bay scallops are preferred in ceviche dishes or are baked with herbs, wrapped in bacon, skewered and grilled, or battered and deep-fried or lightly pan-seared until the edges are a crispy brown. Simply one of the best treats that the ocean can offer.


Florida Stone Crab Claws

2016’s Stone Crab Season is going very well. We look at the abundance of this sustainable fishery as a shining symbol of Holiday Magic. The crab are moving well and finding the traps daily. SeafoodS.com invites all of our Chefs to incorporate this stunning, sweet, mellow, and succulent Crab Claw in any of your Holiday menus.

Florida Stone Crab harvests are one of the most “sustainable” crab industries in the world. Only the larger claw is removed, returning the live Stone Crab to the water to regenerate another claw.


 


Ocean Tides – Global Wagyu Beef

Chef – Time To Get Down On The Farm   

American, Australian, and Japanese Wagyu

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. Finish your October with incredible Wagyu.

100% Pure Bloodline American Wagyu 

(Bos Taurus)

“The Lone Mountain Ranch has been in our family for over 50 years.”
Acquired in 1965 by Marion and Glen Lloyd, the Ranch served as the stomping grounds for the extended family while they raised various breeds of commercial cattle. Mary Lloyd Estrin and her husband Robert (Bob) Estrin took the reins of the Ranch in the mid-90s, spending cherished time on the land while cultivating a new legacy for the Ranch. After experiencing Wagyu beef at a Santa Monica restaurant in 2004, Bob knew the future of the family Ranch lay on his plate. In 2005, Bob purchased his first two 100% Fullblood Wagyu Bulls, transitioning the entire herd from conventional cattle to 100% Fullblood Wagyu by 2008.
In 2010 the restaurant and consumer arm of the business was launched, bringing our 100% Fullblood Wagyu beef directly to the kitchens of professional and hobby gourmet chefs alike. Since then we have been growing both our herd and consumer offerings, launching our award-winning 100% Fullblood Sausages and Beef Jerky online and in gourmet retailers in 2014.

“Our Land”

Located in Golden, New Mexico, between Santa Fe and Albuquerque on the historic Turquoise Trail, the Lone Mountain Ranch is a treasured and enchanting swath of land. Nestled between the San Pedro and Oritz Mountain ranges, this 27,000-acre plot is a vibrant ecosystem anchored by the lone mountain that guards the valley. We value this very special place as a piece of our heritage and take great care in nurturing it.

Kobe Style American Wagyu 

(Bos Taurus)

HIGHER THAN PRIME

Snake River Farms American Kobe (Wagyu) beef is celebrated by chefs and beef connoisseurs throughout the world and featured in a number of Michelin starred restaurants. USDA Prime, the highest USDA grade for beef does not adequately represent the quality of our distinctive and delicious beef. Only 3% of all beef in the US receives the designation of Prime, yet Snake River Farms far exceeds the standard.  For this reason, we utilize the Japanese marbling scale which accurately measures the marbling in Snake River Farms beef.
EXTRAORDINARY CARE
Snake River Farms carefully manages how our Wagyu/Angus cattle are raised from start to finish. The extraordinary care given to these special breeds makes Snake River Farms American Wagyu Beef one of the finest meats available.
Snake River Farms Wagyu/Angus cross cattle are raised along the high plain of the Snake River in Eastern Idaho. Our proprietary herd is one of the most highly regarded groups of American Wagyu cattle in the world. We have adopted many aspects of the heritage-steeped Japanese feeding method which takes up to four times longer than traditional U.S. cattle production methods. The result is stunningly beautiful beef that’s extremely tender, intensely flavorful, and a one of a kind dining experience.
EXCEPTIONAL BREEDING
Wagyu cattle, an ancient breed that was refined in the Kobe region of Japan, serve as the foundation for the Snake River Farms American Wagyu beef program. In the 1980’s family owned and operated Snake River Farms brought over a small herd of purebred Wagyu cattle to the United States, and have been perfecting their herd ever since.
SRF works with other western family ranchers who utilize our Wagyu Bulls (male cattle) on their beef cows (females) to raise the 50% Wagyu calves that make their way into the Snake River Farms American Wagyu Beef program. These cattle contain the characteristics that allow our beef to have the best of both worlds; exceptional marbling (intermuscular fat) that the Wagyu are famous for, and the desired and strong “beefy” flavor coming from your more traditional cattle breeds.
Once the cattle have been raised on the ranch, they are moved to eastern Idaho, along the Snake River where they are finished. We have adopted the same philosophy of the heritage steeped Japanese feeding methods, and though we do not massage them daily of feed them beer, the cattle do receive a balanced diet of Northwest ingredients that include Idaho potatoes, soft white wheat, corn and hay. The slow paced way that we finish cattle, four times longer than most cattle in the US, allows our American Wagyu to substantially increase their amount of marbling, or deposits of intramuscular fat. Though these cattle are genetically predisposed to greater marbling they actually have a lower percentage of saturated fat than any other breed.
When it comes to grading, American Wagyu out performs regular beef every single time. Prime, which is the highest USDA quality grade does not adequately represent Snake River Farms Beef, so we have developed a grading system that is a combination of the Japanese and U.S. grading systems. Our grading scale begins as USDA Prime which is equal to a Japanese “Beef Marbling Scale” or BMS 5 and goes up from there.

Kuroge Line American Wagyu 

(Bos Taurus )

All Mishima Reserve beef comes from cattle that descend from Kuroge Wagyu (Black Wagyu) bulls, the Japanese breed that elevates beef to a luxury. Wagyu has the unique, genetic ability to store fat within the muscle, which is the basis to the meat’s extraordinary flavor and tenderness.
In fact, Mishima Reserve’s premium beef is so well marbled, that the supreme quality of this beef eclipses USDA Prime beef.
Born and bred in America, Mishima Reserve cattle begin their life out at pasture. While US Beef cattle are typically fed for a period of 90 to 120 days, getting them to market as quickly as possible, our cattle live a different life.
After starting on grass, they are finished on grains, fed over an extended period of 350 to 500 days. Mishima Reserve cattle are raised slowly, with easy access to clean air, water, and premium feed, because not only is this better for the cattle, but it also allows time for the meat to richly marble.
We provide the ideal environment and high-quality feeds-like barley, rolled corn, corn silage, alfalfa, and wheat straw-and let nature do the rest.
  • No animal by-products, including rendered animal fats or animal proteins
  • No added hormones or growth promoters of any kinds
WAGYU AS A PART OF YOUR DIET
Indigenous to Japan, the Wagyu breed is best known for its ability to produce tender, beautifully marbled beef. Interestingly, the Wagyu breed was not intended to become the best meat-quality breed in the world. That happened quite by accident.
An ancient breed, Wagyu cattle were selectively bred for centuries to strictly to be work animals, able to work long days and live long, productive work lives.
Remarkably, this cultivation led to key adaptations in the beef quality and nutrition.
One is the unique ability of Wagyu cattle to store energy in a quickly accessible form, as fat within the muscle tissue. This is the reason behind Wagyu beef’s exceptional marbling.
The other adaptation is that much of that energy is in the form of mono-unsaturated fats, which has a lower melting point, enabling their joints and muscles to be flexible and loose throughout the long days. In fact, the Wagyu of today contains half the level of saturated fat and twice the level of mono-unsaturated fat, compared to other breeds, as well as higher levels of Omega 3 and Omega 6 fatty acids.
Despite being bred for centuries in this way, it wasn’t until the last 70 years that Wagyu cattle was considered as ‘beef’ animals. It was then that the amazing characteristics were fully realized and today, Wagyu is behind the most luxurious beef brands in the world.
THE FACTS
  • Full-blood Black Wagyu bloodlines
  • Long-fed for over 350 to 500 days
  • No added hormones
  • Fed no animal by-products
  • Higher in omega-3 and omega-6 fatty acids
    than other breeds
  • Lower in saturated fat than other breeds
  • Highly marbled beef for great flavor and tenderness
  • Born and raised in the US

Tajima Line Australian Wagyu 

(Bos Taurus)

With a commitment to quality spanning more than 55 years, the Kerwee Group have embraced innovation to deliver Australia’s finest beef to the world’s most discerning markets. Today that commitment goes from strength to strength as Kerwee embraces new market opportunities and an ever increasing demand for high quality beef.The company has also recently completed a state of the art Temple Grandin designed cattle handling facility to promote clean, low stress handling practices where the animal’s health and well being are monitored and managed around the clock. Kerwee’s emphasis on nutrition is a key contributor to it’s quality product and has seen the company invest heavily in grain handling and boiler facilities. Designed to improve the nutritional value of feed these facilities provide steamed flake barley and wheat fresh to the bunk each day. Together with silage, molasses, brewer’s grain and minerals Kerwee’s animals are HGP (Hormone Growth Promotant) free and fed on a nutritious, GMO (Genetically Modified Organism) free feed for over 200 and 400 days before preparation and packing to the highest AQIS approved export standards.
The Tajiri or Tajima line is formed in the Kansai region, especially in the prefecture of Hyogo. The coat of this bloodline is black. Originally the animals were used as draft animals. This circumstance led to a greater development of the forequarters compared to the hindquarters.  Tajima cattle are generally small framed and have lower growth rates, but the meat quality, in regards to marbling grade and tenderness, is excellent. The Tajima line is considered the most efficient line for producing high-quality meat. Our main focus is on genetic material from this line.

Pure Bred Kuroge Line Japanese Wagyu 

(Bos Taurus)

Wagyu is one of the most famous worldly known beef. Kuroge Wagyu is a breed of Japanese Black hair. They are raised in Japan. Each newborn calf stays with its natural mother for about 10 months. The calf is then sold to farmers who feed and fattened it with hay, rice straw, other roughage, barley and corn for the next 24 months. Extensive care and much labor spent to raise the cattle resulting in beef whose snow white fat thoroughly marbles the muscle the muscle meat. Only virgin heifers and steers are qualified to become Wagyu. Wagyu is raised all over Japan but Kagoshima and Miyazaki prefectures could be the most productive areas compared to other prefectures. They are raised by human beings and treated like their children. Each cow is assigned their own house (cowhouse). They are normally raised near the ocean or mountains which has cleaner air and water.
The Japanese invented this level of quality through generations of breeding history and refinement of their feeding techniques. A5 is the highest grade. The meat at this rank has the highest marbling of fat in its muscle meat, the fat is snow white color (lower ranking beef fat has a yellowish tinge), the muscle meat is bright red-orange and it has smooth melting texture.
The Japanese Grade is assigned after careful evaluation and scoring of five distinct carcass attributes. Only carcasses found to have the ideal score in each category are assigned the highest possible grade of A5. The five factors on which the carcass is scored are:

・Purity of Bloodlines
・Marbling
・Firmness and Texture of the Meat
・Color and Brightness of the Lean
・Quality, Luster and Color of the Fat

Contact SeafoodS.com

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 – Mother’s Day Edition

Chef – Make a Special Day for a Special Lady!

mothers-day-gift.jpg

Veterans to the F&B Industry typically celebrate Monday with Mom. It is historically one of the two busiest Sundays of the year. Whether you are planning for a la carte brunch and dinner, or you’ve crafted the finest banquet in town, SeafoodS.com wants to assist. We look forward each year to facilitate the needs of our customers and carefully select and offer the perfect products for your Mother’s Day successes.  Many of us at SeafoodS.com have navigated menu planning, careful scheduling, flower procurement, long prep lists, booth naps, storage “Tetris”, and multi-day shifts in preparation of a celebration. A celebration of Mom. It is daunting, but satisfying. It’s the joy of treating someone’s mother, (rarely our own), to a lavish Sunday. After all, they’ve done so much.  We want to assist. We can combine many of your order guides into one easy step. Call SeafoodS.com. Our team of experts can source the finest products that you may need. It clears your desk and gets you back in the trenches.

Creative Fresh Fish

Specialty Shellfish

Gourmet Meats

Sustainable Caviar

Call for Selection and Pricing

Contact Team SeafoodS to Customize Your Mother’s Day

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


Thank You for a Tremendous 2014

Happy New Year

And in a blink, 2014 passed. We hope that your New Year’s Eve service went splendidly with many outstanding dishes and enamored guests. Team SeafoodS is honored to have played any part of your success, and we welcome any opportunity to serve you in this new year.

As you wake with a sense of nostalgia for 2014, and a raging ambition to begin 2015, we wanted to convey our deepest gratitude. Your dedication to making individual components come together in artistic and delicious creations is an art that not only nourishes the body, but gives sustenance to life itself. Each of us wants to be doted over, and preparing a meal is a defining act of care. Tireless effort combined with leadership, knowledge, skill, and an adventurous spirit is what heightens a great cook to a phenomenal chef. SeafoodS.com knows this because each week you share with us, not only your ingredient needs, but also your ideas, pictures, stories, recipes, and your culinary instinct. For these things, we are appreciative beyond measure, and to be a part of a Chef’s professional advancements is humbling, to say the least.

SeafoodS.com commits to continue the points of service that wins and retains your business, and ultimately become your most trusted advocate in procurement. This is our promise . Help us expand this promise by submitting your needs and challenges. Allow us to be an anchor in your supply.

We wish you a very happy and prosperous New Year.


Just in Time for the Holidays

Same Box. Same Plate. Completely Different Surf & Turf!

Kerwee Wagyu

The Tajiri or Tajima line is formed in the Kansai region, especially in the prefecture of Hyogo. Originally the animals were used as draft animals. This circumstance led to a greater development of the forequarters compared to the hindquarters. Tajima cattle are generally small framed and have lower growth rates, but the meat quality, in regards to marbling grade and tenderness, is excellent. The Tajima line is considered the most efficient line for producing high-quality meat. Our main focus is on genetic material from this line. These Tajima Cattle are grown in Australia. Kerwee Wagyu is trimmed tightly and has a unique flavor and umami. Menu Kerwee for unique Wagyu in your area. Set your restaurant apart from other Wagyu offerings. Grade: Red (BMS 4-5), Silver (BMS 6-7), Black (BMS 8-9), Kiwami (BMS 9+).

Kerwee

Australian King Prawn

For superior quality and full taste, Spencer Gulf King Prawns are renowned throughout the world as the premium species of prawn. Spencer Gulf King Prawns are wild caught straight from the cold clean waters of the Spencer Gulf, full of natural flavor. The Spencer Gulf prawn fishery leads the way in environmentally sustainable fishing practices, which is now being role-modelled worldwide. Recently this was acknowledged through being awarded Marine Stewardship Council Certification. Spencer Gulf King Prawns are an Australian product, caught and packed in Australia. The highest level of quality control is maintained, ensuring presentation, flavor, and product life is preserved. With monster U8, U10 and 10/15 sizes available, these prawns can definitely set your menu apart.
Prawn Ausralian King


Valentine’s Day 2014 Menu Planning

Valentine's Day 2014 Menu Planning

Valentine’s Day 2014 Menu Planning

Timing is Key

While Valentine’s Day is a month away (Friday February 14, 2014), the time for menu planning is here. SeafoodS.com wants to make this the easiest procurement, with phenomenal product and service. While you look to the “Two-Top Bombardment”, we look to assist in the “Wow” of your menu. SeafoodS.com has the products to do just that!

Some products bring about “Free Marketing” thanks to Facebook, Instagram, and other Social platforms. Imagine the “Water Cooler” discussions about the “largest Shrimp ever seen”, or “the most tender Wagyu Beef”.

Here are a few “Show Stoppers” that we carry. We hope that it assists in your menu planning.