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25
Apr

American Farmed Branzino – Harvested to Order

Branzino, also known as European Sea Bass or Loup de Mer, is famous for its few small bones and mild, sweet flavor. It’s a delicate and refined fish, that pleases palates from all over the world. This ocean fish is native to waters off Europe’s Western and Southern Coasts, as well as North Africa! You might be both surprised and delighted that the Branzino is highly recommended as a Best Choice for sustainability by Seafood Watch, when farmed in indoor circulating tanks that create the perfect environment to live in, when they’re not in the European oceans. These fish are easy to prepare, whole, and easy to filet. That makes this beautiful fish a delight on the table, and the […]

07
Mar
Live Santa Monica Spot Prawns

All About Spot Prawns

Spot Prawns or Amaebi lobster like gems with a decadently and sweet finish. Because of the aforementioned sweetness, they’re also frequently called “sweet shrimp,” these babies have a short season and decadent flavor made for indulgent palates. They’re sustainable, as harvest is kept strictly regulated in short seasons throughout the U.S. West Coast. Up until about 8 years ago, most of these little buggers were exported overseas, much like Spiny Lobsters. When awareness boosted about sweet shrimp, a market was created right here in the U.S.! This highly anticipated seasonal food is important for any chef that cooks shrimp, and especially sushi chefs. Spot Prawns Vs Shrimp While they might be called “prawns” these guys are technically shrimp. You might […]

21
Feb

Chefs Love Halibut; Let Us Count the Ways

We’re about to enter Alaskan Halibut Season 2019 and we’re as excited as ever to offer you the best, as your seafood purveyor. We get a little giddy, but can you blame us? Season Dates are: March 15th to November 14th!  As the largest flatfish, they are delicious and in demand. We’re fortunate that we can get halibut year-round from both Maine and Alaska, but now is the time for Alaskan caught halibut to shine! We’ve got the details on the season, so you can remain informed as to what is coming in and out of your kitchen from year to year. Atlantic Halibut has been questionable, but Pacific or Alaskan Halibut has been consistently available and well-managed. In fact, alotted fishing […]

07
Feb

Everything You Need To Know about Escolar

Walu, also known as Escolar, is a delicious, succulent fish that was once considered worthless. We like to think we know better now, but it was also highly regarded prior to falling out of favor in the culinary community.   However, his fish is experiencing a revival of sorts, as chefs are turning to fish that is more sustainable to help avoid overfishing concerns, as well as concerns over mercury content. Escolar seem to fit the bill; it’s delicious, economical, low in mercury, and sustainable. As a type of snake mackerel, is occasionally referred to as “King Tuna” or “Super White Tuna”. It’s sought after for it’s buttery flavor, and hails from the Pacific ocean. This versatile fish can be […]

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 […]

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