Category

Item of the Day

Aug 21 2020
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Item of the Day: Raw Knuckle & Claw Lobster Meat

By | Chef's Feed, Item of the Day, Seafood, What Chefs Want

Lobster – meat, knuckle and claw. 2 pound each.

Greenhead Lobster is a family owned company, Hugh Reynolds, the owner is in this photo with one of our fishermen. We buy from a fleet of 140 independent fishermen and women who haul in their catch daily in the Penobscot Bay, an area renowned for high quality, sweet Maine lobsters. Our island community is rooted in the lobster industry, it’s a beautiful way of life from the boats in the harbor to the local coffee shop chatter every morning. There.s one bridge connecting our chain of 3 islands to the main land and annually it sees more pounds of lobsters in transit in comparison to the landing reports for any other region of the state.

Item 49123 – 2 lb / Item 49122 6/2 lb case frozen

Aug 20 2020
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Item of the Day: Sashimi Grade Hamachi Loin

By | Chef's Feed, Item of the Day, Seafood, What Chefs Want

Sashimi Grade Yellowtail (Katsu Hamachi) Crane Bay brand.

Harvested only during cold winter months to ensure higher fat content, superior flavor and firm texture.

-Processed exclusively from LIVE FISH
-Bled and processed immediately
-Consistent fillet color
-Wild caught and farmed in Japan
-Diet of custom feed products enhances delicate fish flavor
-Transported live from the ocean to nearby processing facility results in fresh taste and firm texture for sashimi grade
-Hamachi is not fed for 24 hours prior to processing to ensure superior flavor

Item 48526 – 1.5 lb avg. / Item 48527 – 28 lb case

Aug 19 2020
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Item of the Day: Tuna Poke

By | Chef's Feed, Item of the Day, Seafood, What Chefs Want

Poke – Raw Ahi Tuna. Cubed. Frozen. 10 LB case.                     

Poke began with fishermen seasoning the cut-offs from their catch to serve as a snack. Traditional poke seasonings have been heavily influenced by Japanese and other Asian cuisines. These include soy  sauce, green onions, and sesame oil. Others include furikake (mix of dried fish, sesame seeds, and dried seaweed), chopped dried or fresh chili pepper, limu (seaweed), sea salt, inamona (roasted crushed candlenut), fish eggs, wasabi, and Maui onions. Other variations of poke may include cured he’e (octopus), other types of raw tuna, raw salmon and various kinds of shellfish.

Item 48877 – 10 lb. case

Aug 17 2020
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Item of the Day: Smoked Trout Fillet

By | Chef's Feed, Item of the Day, Seafood, What Chefs Want

Smoked trout is wonderful to set out for guests at the beginning of a dinner party and also perfect for preparing phenomenal fish pates and mousses. We absolutely love the trout’s cool, smoky flavor and it’s flaky, yet moist texture. 

These trout fillets by Ducktrap are gently smoked to retain their natural moisture and texture. Their distinctive mild taste makes our trout the ideal selection for introducing the pleasures of smoked seafood to an uninitiated palate. Started in 1978, Ducktrap River of Maine is an all-natural smokehouse located on the coast of Maine with a strong commitment to producing premium quality smoked seafood.  Ducktrap sources premium-grade seafood, uses traditional smoking techniques and combines the natural flavor of custom brining recipes with the savory smoke from local apple, cherry, maple and oak woods. 

Item 48729 – 8 oz.

Aug 13 2020
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Item of the Day: Salchichon Iberico Salame

By | Chef's Feed, Item of the Day, Meats, What Chefs Want

Iberico salchichon sausages are simply seasoned with sea salt and black pepper and hung to cure in the cool mountain air for several weeks. Unlike Iberico chorizo, salchichon sausages are not seasoned with smoked paprika, so the pure Iberico pork flavor shines through in each delicious bite! Slice thinly and serve with a crisp white wine from Spain.

Item 95073 – 1 lb. avg.

Aug 11 2020
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Item of the Day: Whole Peeled Organic Tomatoes

By | Chef's Feed, Item of the Day, What Chefs Want

These hearty tomatoes are canned fresh with a dash of salt and basil to keep them as gorgeous as the day they came off the vine. Use them as a base to sauces, soups, and more! 

When Robert DiNapoli partnered with James Beard award-winning chef Chris Bianco of Pizzeria Bianco, foodies were curious what canned creation the two had up their sleeves. These tasty plum tomatoes are canned without using calcium chloride to preserve them–that means cooking with them is like cooking with fresh fruit from the vine. Each batch is organically grown and harvested in Yolo County, California.

Learn more here.

Item 90557 – 6/#10 Can Case

Aug 10 2020
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Item of the Day: Whole Calabrian Chili Peppers

By | Chef's Feed, Item of the Day, What Chefs Want

Whole Calabrian Chili Peppers by Tuttocalabria are vegan and vegetarian friendly. Really delicious in meat sandwiches, or added to your favorite sauces. Wonderful on antipastos, sandwiches and martinis. Try them sliced and tossed in a chili or stew, or atop   pizza with anchovies. Beautiful versatile item imported from Italy that delivers true home jarred taste. A must have in the pantry at  all times.

Item 90680 – 6 lb. tub Item 98944 – 2/6 lb. case

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