Sea to Table

Halibut Season Opens

michael — Sun, 07 Mar 2010 22:35:25 +0000

Amidst blizzard warnings, 40 mph winds and 20 foot seas, Alaska’s 2010 Halibut and Black Cod season was declared open last night. We are waiting on word when the weather breaks enough for Captain John Bahrt and the FV Kristna to set out from Sitka, but we should beginning seeing the first fish this week from both Sitka and Homer.

Most Halibut begins its long journey to market with a four day road trip to Seattle. There it is re-iced and boxed for shipment to fish markets around the country where traditional distributors purchase the fish to then deliver to restaurants.

Not with Sea to Table. Working directly with fishermen accomplishes three things: your fish arrives next day off the boat, a fisherman realizes a better price for his catch, and because there is only one link in the chain, a chef can work with the very best without paying a premium.

Carnival season is finally finished in Tobago, and fishermen are back at sea. This week we expect Mahi-Mahi, Wahoo and Blackfin Tuna to find their way north. Please let us know early so we can assure you get fish.

Bairdi Crab and Banded Rudderfish

michael — Mon, 01 Mar 2010 07:01:33 +0000

From Sitka Alaska, where Halibut season begins in only one week, Jon Hickman is landing the long-time favorite of the crabbing industry, Bairdi Snow Crab. Sweeter than Red King Crab with a lighter and more delicate texture the Bairdi is cooked fresh at the dock. This opening should last about a week, and we are shipping sections of almost one pound each in minimum 25 pound boxes at $10.90/lb.

From Beaufort, NC Jack Cox and his boys continue to land beautiful Triggerfish, Amberjack, and Yellowfin Tuna. He has also been landing Banded Rudderfish, a slightly smaller cousin of the Amberjack, prized as sashimi.

From Willapa Bay, WA there are Dungeness Crab and Pacific White Sturgeon, from Homer, AK Pacific Cod, and Black Drum from Louisiana.

And to think it is still February!

Sustainable Seafood Tasting for Chefs

michael — Mon, 22 Feb 2010 02:10:11 +0000

On Tuesday March 2nd, Sea to Table will be hosting a Seafood Tasting for Chefs at the Logan Square Kitchen in Chicago. Sean Dimin and our friend Kate Gross will be sharing some beautiful seafood from various fisheries with some of Chicago’s best chefs. If you will be near Chicago that day, please give us a shout and join the party.

Sean is right now on his way to Aripeka, FL to join Captain Ron Holliday for a day of Stone Crabbing. We are hoping they will break off enough claws to make many diners happy.

We have been working hard with Marcus and Iroek from Saba in the West Indies to gain efficiencies in getting those magnificent Live Spiny Lobsters next morning in your restaurant. The test runs we have made have been a great success, as we believe this is the first time that these lively but delicate creatures have made this journey and arrived 100%. We are now shipping 20 pound boxes, about 8 spinies, delivered FedEx International Priority Overnight for $22.90/lb.

Captain Jack Cox and the boys from Beaufort, NC are setting out at sea today, expected back Monday evening with Triggerfish, Wahoo, Mahi-Mahi, Amberjack, and we will see what else.

From Willapa Bay, Bryce Caldwell’s Fresh Dungeness Sections and Pacific White Sturgeon were received with delight by many of our chefs last week. This week we will be shipping the Sturgeon as head-off, tail-off gutted ‘bullets’ at $11.40/lb.

In Alaska the days are growing longer as Halibut season is only two weeks away. We continue to ship beautiful, sustainable Pacific Cod from Homer.

NC Mahi

michael — Fri, 19 Feb 2010 19:31:42 +0000

Carolina Rob Tucker with Mahi-Mahi

Beaufort, North Carolina

Pittsburgh Post Gazette

michael — Thu, 18 Feb 2010 13:32:57 +0000

Restaurants can help educate diners about sustainable seafood

Catch It, Cook It & Eat It Episode #16 Sea2Table

michael — Tue, 16 Feb 2010 19:18:20 +0000

Educated Fishing with Sean Dimin

Our new friend Bryce Caldwell

michael — Mon, 15 Feb 2010 00:31:31 +0000

‘My name is Bryce Caldwell, and I was born and raised near Willapa Bay, WA, just north of where the Columbia River meets the Pacific Ocean. Our fishermen, many of which are members of the Chinook Indian Nation, produce sustainable seasonal harvests of Albacore Tuna, Halibut, Black Cod, Salmon, Sturgeon, Dungeness Crab, Spot Prawns, Oysters and Clams. Willapa Bay is a pristine toxin free saltwater environment with no polluting industries. This 600,000+ acre vibrant habitat has supported over a century of fisheries, and is the most productive coastal ecosystem remaining in the continental United States. With Sea to Table we can now provide fresh seafood directly from our boats to the chefs everywhere within hours instead of days’.

We welcome Bryce, and this week from Washington’s strictly managed fishery we will be shipping Dungeness Crab and the prized wild Pacific White Sturgeon. These can be combined in 25 pound boxes.

A long-time favorite of the crabbing industry, Alaska Wild Bairdi Snow Crab is sweeter than Red King Crab, with a lighter and more delicate texture. From Dutch Harbor, we are shipping 40 pound boxes of fresh cooked and chilled Bairdi Snow Crab sections weighing almost one pound each.

We continue to have beautiful Pacific Cod from Homer, Black Drum from the Bayou, and many species from Beaufort, NC.

Sean is on his way tomorrow to the island of Saba in the Netherlands Antilles where we hope to get the Spiny Lobster fishery going, as well as some other Caribbean finfish.