TEAM SEAFOODS.COM BLOG


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
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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 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


Market Report: Baja Peninsula Summer Fishing

Artisanal Fishing On A 16ft Panga - Sea of Cortez

Artisanal Fishing On A 16ft Panga – Sea of Cortez

June and July have historically been some of the highest volumes and greatest diversity of fresh, day boat Baja fish species. This is due to warming ocean currents and the migratory patterns and spawning cycles around the Baja Peninsula and the Sea of Cortez.

We will likely see large volumes of Cortez Fluke and California Halibut starting in the second week of June, as that has been a historical trend. In addition, California White Seabass will also open more fishing areas locally on June 16th. The Baja production seems to have a spike every year at the exact same time, so often that there is a high production of day boat fish from the Sea of Cortez and Baja Peninsula by June 20th.  Sudden high inventories lead to price breaks which we anticipate this year again.

Cabrilla Grouper is also running now and we expect higher than normal volumes of Baja Black Seabass in June and July. A wide range of snappers such as Pargo and Huachinango (Red) are moderately running right now. We will also see a moderate but steady supply of exotic species such as Gold Spotted Sand Bass and Baja Sculpin (aka “Scorpionfish”) as well. Corvina season looks to be ending, however.

Yellowtail Jack (aka “Wild Hamachi”) is sporadic but volumes are high when we see fish. There may be zero fish for a few days, and then we will see several thousand pounds over the course of a few days. We are expecting high volumes later in June and into July. Current inventories remain constant.

At SeafoodS.com, we are committed to being your trusted advisor in the global marketplace, and we will keep you updated on these trends as they continue to develop.