Sustainable Seafood Tasting for Chefs
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.
