Category

Gourmet

Monday Seafood News

By | Gourmet, Seafood, What Chefs Want

 

Yellowedge Grouper

Florida

Item 71154 – 10-15 lbs avg

 

 

 

 

 

California Yellowtail

California

Item 71105 – 20 lb avg.

 

 

 

 

 

 

Stone Crab Claws

Florida

Item 03768 – 6-8 count per pound

 

 

 

 

 

 

 

Pacific Halibut

Oregon

Item 04584 – 10-20 lb avg.

 

 

 

 

Blackfin Tuna

Florida

Item 98893 – 20 lb avg.

 

 

 

 

 

American Red Snapper

Louisiana

Item 71271 – 8-12 lb avg.

 

 

 

 

 

 Virginia Flounder

Virginia

Item 48034 – 4-6 lb avg

 

 

 

 

 

 

Check out this week’s edition of Cap’n Joey’s Catches of the Week!

 

You can call or TEXT our Seafood hotline at 502-587-1505.

Have a question?  Get answers quickly from our seafood specialists.

Item of the Day – Pork Belly Skewers

By | Gourmet, What Chefs Want | No Comments

Pork Belly Skewers

 

Item 35533 – 90 count case

 

Kabobs’ Maple Peppercorn Pork Belly Skewers adds rustic warmth to any event. Consisting of hand-sliced pork belly, lightly marinated in a sweet and savory blend of maple syrup, soy sauce, aged balsamic vinegar, and crushed peppercorn; creating an impressive balance in flavor and texture.

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Item of the Day – St. James Smokehouse Smoked Salmon

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St. James Smokehouse Smoked Salmon

 

Item 48727 – 2-3 lb sides

 

St. James Smokehouse is proud to be one of Scotland’s few remaining family-owned smokehouses. The traditional smokehouse, along with a new state-of-the-art fresh salmon filleting plant, is located in the Royal Burgh of Annan, Scotland where a dedicated team of artisanal workers produce premium quality salmon products.

At St. James Smokehouse, quality and consistency is of upmost importance. The smoked salmon process starts by sourcing only the finest sustainable Scottish salmon. The custom filleting plant enables St James to maintain complete quality control over every batch from the very beginning to the end. The fresh salmon fillets
are hand-cured using a unique blend of pure sea salt and demerara sugar, before being naturally cold smoked over whisky oak chippings then each smoked salmon fillet is fully trimmed by hand and vacuum sealed to preserve the flavor. No artificial flavors, nitrates, nitrites or preservatives are used and all products are Kosher Certified.

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Item of the Day – Ghyslain Chocolate Truffles

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Ghyslain Chocolate Truffles

Item 92197 – 120 count

Hand-poured, ornately decorated gourmet chocolate truffles are blended with infused fresh cream and exotic extract essences. Each gourmet chocolate truffle is delicately dipped into one of three chocolate couvertures. Chocolates are gluten-free.

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Monday Seafood News

By | Gourmet, Seafood, What Chefs Want

 

Here’s a list of our top sellers with pricing for the week:

 

What Chefs Want Fresh Seafood List 5 6 19

 

 

Pink Porgy Snapper

Louisiana

Item 71198 – 3-4 lb avg

 

 

 

 

 

 

 

 

 

California Yellowtail

California

Item 71105 – 20 lb avg

 

 

 

 

 

 

Stone Crab Claws

Florida

Item 03768 – 6-8 count per pound

 

 

 

 

 

 

 

 

Hog Snapper

Florida

Item 03451 – 2-3 lb avg

 

 

 

 

 

Oregon Rockfish Fillet

Oregon

Item 98719 – 5-6 oz fillet

 

 

 

 

 

 

 

 

 

Walleye Fillet

Canada

Item 48155

 

 

 

 

 

 

 

Hokkaido Scallops on the Half Shell

Japan

Item 04240 – Frozen 3 lb bag

 

 

 

 

 

 

 Virginia Flounder

Virginia

Item 48034 – 4-6 lb avg

 

 

 

 

 

 

 

Check out this week’s edition of Cap’n Joey’s Catches of the Week!

 

You can call or TEXT our Seafood hotline at 502-587-1505.

Have a question?  Get answers quickly from our seafood specialists.