Category

Oysters

Fresh Catches from Bluefin Seafoods and Boat Direct!

By | Chef's Feed, Local and Specialty, Oysters, Seafood, Smart Catch, Southern Foods, What Chefs Want

Virginia Black Bass, Golden Corvina, Wild Alaskan Salmon, Coromandel Oysters and more!

Black Bass

Virginia – Wild

Item 48584 – Whole 2-3 lb. avg.


Wild Sockeye Salmon

Kodiak, Alaska Wild

Item 48112 – Whole 4-6 lbs.

Item 48111 – Fillet per lb.


Golden Corvina

Pananma – Wild

Item 48030 – Whole H&G 8-15 lbs.

Item 48028 – Fillet per lb.


Cobia

Panama – Farmed

Item 48024 – Whole H&G 6-8 lb. avg.

Item 48023 – Fillet per lb.


Coromandel Oysters

New Zealand – Farmed

Item 48870 – 60 count bag

For seafood questions please call 502-587-1505

Fresh Catches from Bluefin Seafoods and Boat Direct!

By | Chef's Feed, Local and Specialty, Oysters, Seafood, Smart Catch, Southern Foods, What Chefs Want

Kodiak Sockeye Salmon, Florida Wreckfish, Panamanian Swordfish, Coromandel Oysters and more!

Wreckfish

Ponce Inlet, Florida – Wild

Caught near Ponce Inlet, Florida by Captain Doug and the boat Miss Tracy.

Item 48158 – Whole H&G 20-50 lb. avg

Item 48157 – Fillet per lb.


Wild Sockeye Salmon

Kodiak, Alaska Wild

Item 48112 – Whole 4-6 lbs.

Item 48111 – Fillet per lb.


Golden Tile

Brazil – Wild

Item 48181 – Whole 8-15 lbs.

Item 48136 – Fillet per lb.


Swordfish

Ecuador – Wild

Item 48180 – Whole H&G 60-120 lb. avg.

Item 48126 – Loins per lb.


Coromandel Oysters

New Zealand – Farmed

Item 48870 – 60 count bag

For seafood questions please call 502-587-1505

Coromandel Oysters are here!

By | Chef's Feed, Oysters, Seafood, What Chefs Want

Coromandel Oysters

The Pacific oyster comes from the Ostreidae family (oysters). These oysters have an off-white shell with yellow and brownie bands, the flesh is light colored and has a black mantle around the edge.

It is believed that the Pacific oyster was accidentally introduced to New Zealand, possibly coming in on the haul of a ship. Commercial farming started in 1970’s with most of the farmed pacific oysters grown either on sticks, trays or netting bags on intertidal oyster farms.

Oyster racks are built so the oyster sits just above the water level at the low tide and about 3-6 feet below the water at the high tide. Oysters that are grown in this manner have a slower growth rate but the shells and adductor muscles are stronger which provides a live oyster with a better shelf life.

Sea Products (our oyster supplier) source their spat from the wild and it’s typically ‘caught’ during the summer months. Spat are caught by leaving 3 feet long wooden sticks in the water that oyster larvae will settle on and attach themselves to.
Once the spat are caught, it takes 12-20 months on an intertidal farm for the Pacific oysters to grow big enough to sell.

Once the spat has started to grow, roughly 4 moths the wooden sticks are stripped of the small oysters and on-grown in mesh bags, trays or baskets. The latter method is called ‘single culture’ as the oysters are not attached to each other or to a stick.
Feed is not added at any stage in the farming of Pacific oysters. As oysters are filter feeders, they filter natural plankton (small free-floating plants and animals) out of the water column.

Only oyster from growing areas with clear sanitation status and where there is no evidence of biotoxin accumulation is considered for harvest.

The salinity levels of the pure New Zealand coastal waters in which oysters are grown are some of the highest salinity levels found throughout the world, this makes the New Zealand Pacific Oyster one of the best and safest oyster to consume.

Type:Crassostrea Gigas
Harvest Location:Coromandel Peninsula New Zealand
Flavor Profile:‘Coromandels’ are a medium-sized oyster with a deep cup. The oyster has a buttery flavor and rich briny liquor, with slight cucumber and watermelon finish.
Size:3.5″
Pack Size:60 count

Item 48870 – 60 count box

Fresh Catches from Bluefin Seafoods and Boat Direct!

By | Chef's Feed, Local and Specialty, Oysters, Seafood, Smart Catch, Southern Foods, What Chefs Want

Kodiak Sockeye Salmon, Bayou La Batre Red Snapper, Ecuadorian Swordfish, Coromandel Oysters and MORE!!

Wreckfish

Ponce Inlet, Florida – Wild

Caught near Ponce Inlet, Florida by Captain Doug and the boat Miss Tracy.

Item 48158 – Whole H&G 20-50 lb. avg

Item 48157 – Fillet per lb.


Wild Sockeye Salmon

Kodiak, Alaska Wild

Item 48112 – Whole 4-6 lbs.

Item 48111 – Fillet per lb.


Red Snapper

Bayou La Batre, Alabama – Wild

Item 48119 – Whole 8-15 lbs.

Item 48115 – Fillet per lb.

Available Friday!


Swordfish

Ecuador – Wild

Item 48180 – Whole H&G 60-120 lb. avg.

Item 48126 – Loins per lb.


Coromandel Oysters

New Zealand – Farmed

Item 48870 – 60 count bag

For seafood questions please call 502-587-1505

Fresh Catches from Bluefin Seafoods and Boat Direct!

By | Chef's Feed, Local and Specialty, Oysters, Seafood, Smart Catch, Southern Foods, What Chefs Want

Kodiak Sockeye Salmon, Bayou La Batre Red Snapper, Ecuadorian Swordfish, Coromandel Oysters and MORE!!

Wild Sockeye Salmon

Kodiak, Alaska Wild

Item 48112 – Whole 4-6 lbs.

Item 48111 – Fillet per lb.


Red Snapper

Bayou La Batre, Alabama – Wild

Item 48119 – Whole 8-15 lbs.

Item 48115 – Fillet per lb.

Available Friday!


Swordfish

Ecuador – Wild

Item 48180 – Whole H&G 60-120 lb. avg.

Item 48126 – Loins per lb.


Golden Corvina

South America – Wild

Item 48030 – Whole H&G 15 lb. avg

Item 48028 – Fillet per lb.


Coromandel Oysters

New Zealand – Farmed

Item 48870 – 60 count bag

For seafood questions please call 502-587-1505

Coromandel Oysters are here!

By | Chef's Feed, Oysters, Seafood, What Chefs Want

Coromandel Oysters

The Pacific oyster comes from the Ostreidae family (oysters). These oysters have an off-white shell with yellow and brownie bands, the flesh is light colored and has a black mantle around the edge.

It is believed that the Pacific oyster was accidentally introduced to New Zealand, possibly coming in on the haul of a ship. Commercial farming started in 1970’s with most of the farmed pacific oysters grown either on sticks, trays or netting bags on intertidal oyster farms.

Oyster racks are built so the oyster sits just above the water level at the low tide and about 3-6 feet below the water at the high tide. Oysters that are grown in this manner have a slower growth rate but the shells and adductor muscles are stronger which provides a live oyster with a better shelf life.

Sea Products (our oyster supplier) source their spat from the wild and it’s typically ‘caught’ during the summer months. Spat are caught by leaving 3 feet long wooden sticks in the water that oyster larvae will settle on and attach themselves to.
Once the spat are caught, it takes 12-20 months on an intertidal farm for the Pacific oysters to grow big enough to sell.

Once the spat has started to grow, roughly 4 moths the wooden sticks are stripped of the small oysters and on-grown in mesh bags, trays or baskets. The latter method is called ‘single culture’ as the oysters are not attached to each other or to a stick.
Feed is not added at any stage in the farming of Pacific oysters. As oysters are filter feeders, they filter natural plankton (small free-floating plants and animals) out of the water column.

Only oyster from growing areas with clear sanitation status and where there is no evidence of biotoxin accumulation is considered for harvest.

The salinity levels of the pure New Zealand coastal waters in which oysters are grown are some of the highest salinity levels found throughout the world, this makes the New Zealand Pacific Oyster one of the best and safest oyster to consume.

Type:Crassostrea Gigas
Harvest Location:Coromandel Peninsula New Zealand
Flavor Profile:‘Coromandels’ are a medium-sized oyster with a deep cup. The oyster has a buttery flavor and rich briny liquor, with slight cucumber and watermelon finish.
Size:3.5″
Pack Size:60 count

Item 48870 – 60 count box

Fresh Catches from Bluefin Seafoods and Boat Direct!

By | Chef's Feed, Local and Specialty, Oysters, Seafood, Smart Catch, Southern Foods, What Chefs Want

Kodiak Sockeye Salmon, Bayou La Batre Red Snapper, Ecuadorian Swordfish, Coromandel Oysters and MORE!!

Wild Sockeye Salmon

Kodiak, Alaska Wild

Item 48112 – Whole 4-6 lbs.

Item 48111 – Fillet per lb.


Red Snapper

Bayou La Batre, Alabama – Wild

Item 48119 – Whole 8-15 lbs.

Item 48115 – Fillet per lb.

Available Friday!


Swordfish

Ecuador – Wild

Item 48180 – Whole H&G 60-120 lb. avg.

Item 48126 – Loins per lb.


Rainbow Trout

White Creek Farms – IndianaFarmed

Item 48143 – Whole 1.5 lb. avg

Item 48142 – Fillet per lb.


Coromandel Oysters

New Zealand – Farmed

Item 48870 – 60 count bag

Download our latest seafood availability and price list here:

For seafood questions please call 502-587-1505

Our Latest Seafood Specials

By | Chef's Feed, Local and Specialty, Oysters, Seafood, Smart Catch, Southern Foods, What Chefs Want

Blueline Tile

South Tampa, Florida – Wild Boat Direct

Item 02101 – Whole fish 4-6 lb. each


Red Snapper

Bayou La Batre, Alabama- Wild Boat Direct

Item 48119 – Whole

Item 48115 – Fillet per lb.


Wild Sockeye Salmon

Kodiak, Alaska

Item 48112 – Whole H&G 4-6 lb. each

Item 48111 – Fillet per lb.


Rainbow Trout

White Creek Farm – Indiana – Farmed

Item 48143 – Whole 1.5 lb.

Item 48142 – Fillet per lb.

For seafood questions please call 502-587-1505

Coromandel Oysters are here!

By | Chef's Feed, Oysters, Seafood, What Chefs Want

Coromandel Oysters

The Pacific oyster comes from the Ostreidae family (oysters). These oysters have an off-white shell with yellow and brownie bands, the flesh is light colored and has a black mantle around the edge.

It is believed that the Pacific oyster was accidentally introduced to New Zealand, possibly coming in on the haul of a ship. Commercial farming started in 1970’s with most of the farmed pacific oysters grown either on sticks, trays or netting bags on intertidal oyster farms.

Oyster racks are built so the oyster sits just above the water level at the low tide and about 3-6 feet below the water at the high tide. Oysters that are grown in this manner have a slower growth rate but the shells and adductor muscles are stronger which provides a live oyster with a better shelf life.

Sea Products (our oyster supplier) source their spat from the wild and it’s typically ‘caught’ during the summer months. Spat are caught by leaving 3 feet long wooden sticks in the water that oyster larvae will settle on and attach themselves to.
Once the spat are caught, it takes 12-20 months on an intertidal farm for the Pacific oysters to grow big enough to sell.

Once the spat has started to grow, roughly 4 moths the wooden sticks are stripped of the small oysters and on-grown in mesh bags, trays or baskets. The latter method is called ‘single culture’ as the oysters are not attached to each other or to a stick.
Feed is not added at any stage in the farming of Pacific oysters. As oysters are filter feeders, they filter natural plankton (small free-floating plants and animals) out of the water column.

Only oyster from growing areas with clear sanitation status and where there is no evidence of biotoxin accumulation is considered for harvest.

The salinity levels of the pure New Zealand coastal waters in which oysters are grown are some of the highest salinity levels found throughout the world, this makes the New Zealand Pacific Oyster one of the best and safest oyster to consume.

Type:Crassostrea Gigas
Harvest Location:Coromandel Peninsula New Zealand
Flavor Profile:‘Coromandels’ are a medium-sized oyster with a deep cup. The oyster has a buttery flavor and rich briny liquor, with slight cucumber and watermelon finish.
Size:3.5″
Pack Size:60 count

Item 48870 – 60 count box

Fresh Catches from Bluefin Seafoods and Boat Direct!

By | Chef's Feed, Local and Specialty, Oysters, Seafood, Smart Catch, Southern Foods, What Chefs Want

Wild Sockeye Salmon, Red Snapper, Rainbow Trout, Coromandel Oysters and MORE!!

Wild Sockeye Salmon

Main Bay, Alaska

Item 48112 – Whole 4-6 lbs.

Item 48111 – Fillet per lb.


Red Snapper

Bayou La Batre, Alabama

Item 48119 – Whole 8-15 lbs.

Item 48115 – Fillet per lb.

Available Friday!


Ora King Salmon

New Zealand – Farm raised

Item 48086 – Whole 8-10 lb.

Item 48083 – Fillet per lb.


Rainbow Trout

White Creek Farms – Indiana

Item 48143 – Whole 1.5 lb. avg

Item 48142 – Fillet per lb.


Coromandel Oysters

New Zealand – Farmed

Item 48870 – 60 count bag

Download our latest seafood availability and price list here:

For seafood questions please call 502-587-1505