Here’s a list of our top sellers with pricing for the weekend:
What Chefs Want Fresh Seafood February 9, 2019
Need oysters? Here’s our list for February.
Item 97364 – 2 Liter
Flavor Notes: O-Med uses the Spanish red grape, trepat to produce an outstanding rosé vinegar. This delicate blend of flavors creates a vinegar that is smooth and fresh, with bittersweet undertones and hints of red berries.
Recommendation: This rosé vinegar is the perfect ingredient for savory dishes and salads with cheese. Think asparagus, leeks, mushrooms and ripe tomatoes with blue cheese or chèvre. Also good with seafood, ceviche and oysters.
Variety grapes: Trepat
Acidity: 6º
Origin of grapes: Lérida, Catalonia, Spain
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Item 97380 – 2 Liter
Flavor Notes: Aged 12 months in French oak barrels and processed using the Schützenbach method, O-Med vinegars are characterized by a soft acidity. The production method lets the alcohol transform into acid while the other aromatic compounds are preserved in the vinegar. The goal is to be able to taste the essence of the fruit without being overwhelmed by acid. The chardonnay is slightly sweet and the liquid has a beautiful clear, golden presentation.
Recommendation: We recommend you use this vinegar to marinate fish or on fish carpaccio. It is also great for pickling, on vegetables, and in salads.
Grape Variety: Chardonnay
Acidity: 6º
Origin of grapes: Lérida, Catalonia, Spain
Ellaboration: Aged 12 months in French oak barrels, method Schützenbach.
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Item 97357 – 2 Liter
Flavor Notes: O-Med Cava vinegar is made of the classic trio of grape varieties for Cava making: Macabeo, Xarello and Parellada. This mix produces a dry, delicate and fresh white vinegar that preserves the fruity bouquet characteristic of the wines used.
Recommendation: The delicate flavor of this vinegar is especially good in salad dressings or as marinades for light proteins such as chicken and fish. Try using cava in place of Champagne vinegar.
Grape Varieties: Macabeo, Xarello and Parellada grapes
Acidity: 6º
Origin of grapes: Lérida, Catalonia, Spain
Try dipping bananas, Maraschino cherries, grapes, orange segments or peels, raspberries, kiwi, papaya, mango, fresh coconut, dried apricots as a fruit alternative.
Or try dipping something other than fruit like sweet potato chips, bacon (yum!), edamame, chili peppers, mint leaves, cookies, pickles or whatever you feel like trying. Isn’t everything better dipped in chocolate?
Berries
Tomatoes
Apples
Navel oranges
Lettuces
Broccoli and Cauliflower
Florida, Mexico and Imports
Item 97359 – 2 Liter
Flavor Notes: Aged 12 months in French oak barrels, O-Med’s Cabernet Sauvignon vinegar has an intense deep purple color with smooth acidity, a well-rounded fruity flavor, and hints of fine oak.
Recommendation: Use this vinegar for meat carpaccio and reductions. It is also great for pickling and on vegetables and salads. Surprisingly versatile with Asian Food and WOK preparations.
Grape Variety: Cabernet Sauvignon
Acidity: 6º
Origin of grapes: Lérida, Catalonia, Spain
Ellaboration: Aged 12 months in French oak barrels, method Schützenbach
Here’s a list of our top sellers with pricing for the week.
What Chefs Want Fresh Seafood February 4, 2019
Need oysters? Here’s our list for February.
Lady Fish
Ponce Inlet, FL
Only available during the coldest months in large quantities. This is an extremely sustainable fish. We have just 30# in for some creative chefs to work with. Makes great surimi!
Item 71167 – Whole – 2# each
Golden Tile
Ponce Inlet, FL
We are in the season now. White and beautiful, some say this is better than grouper. This is a local favorite and an amazing fish with beautiful skin that is great cooked. Plenty in house.
Item 71158 – Whole – 10# average
Item 03341 – Fillets
Blackfin Tuna
Gulf – Offshore
A very affordable tuna that is recommended for grilling but can have very nice color inside. 10 – 20# average. 70# in stock
Item 98893 – Whole
Item 03502 – Loin
