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17
Jan

Ahi and Tuna Grading for Chefs and Restaurants

Also known as Big Eye Tuna — and erroneously known as “ahi tuna”– Ahi is a sought after source of protein for chefs across the country. When sushi became en vogue, so did tuna, and it’s now permanently embedded onto the collective American palate. Ahi is the Hawaiian word for “tuna” which refers to both Yellowtail tuna and Big Eye tuna. However, many consumers and foodies know very little about how to correctly buy tuna, resulting in some very unfortunate mishaps in home kitchens. Mostly, they’re just happy to eat it in restaurants like yours, and tend to know where they enjoy it the most. As chefs, it’s our responsibility to stay educated about food — someone has to do […]

04
Jan

Dungeness Crab Season 2019 is here!

Was your Christmas a little less exciting without Dungeness Crab on the menu? Many chefs lamented the delay of dungeness crab season this last fall, however they’re finally here and they’re ready for your tables. Dungeness Crab Season 2019 is now ready for you to get your orders in! Dungeness crab is larger than a blue crab. In fact, they’re large enough to serve two people! These ocean delights are typically caught from late Fall through Late Spring, in most years. This year, first tests concluded that these crabs just weren’t meaty enough for officials to declare open season on crabbing for this West Coast delicacy. After a month long delay, these babies are back on the menu fresh from […]

27
Nov

Everyone Loves John Dory — The Fish, not the man.

You’d never know it by looking at this frightful looking fish, but the John Dory fish is an appetizing delicacy fit for a king. Those among us that are privy to the flavor and texture of the John Dory are the enlightened among us, as this delicious fish aims to fool the uninitiated. Do not be fooled. The fact that it has a face only a mother could love, and threatening spikes is besides the point. This fish has a longstanding culinary history to enjoy, with a layer of mythology on top. John Dory Fish Facts If legends are to be believed, over 2000 years ago St. Peter dropped a coin into the Sea of Galilee, and a fish caught […]

08
Nov

Stone Crab Season

If you’re outside of Florida, you may not have indulged in these local delicacies. Many chefs love to include stone carbs on a cocktail menu, because they’re excellent served cold with hot butter or a traditional mustard sauce. We’re happy to say that stone crab season is in full swing, and we’re just the restaurant wholesaler to give you this sustainable food quickly, and easily. Everglades City, Florida, claims they are the birthplace of the stone crab industry. The statistics don’t lie, as the communities along Florida’s Gulf coast bring in 98% of the states stone crab claws. Fortunately for us, and sustainable seafood chefs, Florida Stone Crab holds a green rating from the Seafood Watch program which makes it […]

24
Oct

Japanese Seafood Importers – Now Direct from Hokkaido!

As Japanese seafood importers, we know that getting high quality sushi fish can be pricey. However, we also know that chefs have a bottom line that must be met by their wholesale fish suppliers. Top notch fish comes at a premium price, usually because exporters have to go through several routes to ship to the U.S.. These additional miles and markets add surcharges with every hand it passes through; which is the case with food shipping from the Tsukiji Market in Tokyo, Japan. We’re now introducing certain varieties that have a more direct route to The States, skipping the seafood market entirely! Supply depends on which fish is in season, but as long as you’re in direct communication with us […]

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