Freedom Run Farm Lamb is committed to raising the finest lamb around. They have spent years developing their breeding and management program to ensure the premium quality size, marbling and consistency. Their partner farms share their dedication to the highest standards of animal welfare and practices of sustainability. Lamb has a rich culinary history in our region; it’s only fitting that they choose the Katahdin, the American heritage breed. It’s a circle of goodness from the farm to your plate. Taste the difference!
Tongue is often seasoned with onion and other spices, and then placed in a pot to boil. After it has cooked the skin is removed. Another way of preparing tongue is to scald it in hot water and remove the skin. Then roast the tongue in an oven, using the pan drippings to prepare a gravy.
An East coast tradition. More typically caught in northern waters, as the water temps cool, they migrate South (like much of the older Eastern Seaboard community) which means slower drivers and Bluefish.
Item 71123 Whole 1-2 lb avg
Item 03334 – Fillet
Jumbo Spanish Mackerel
Ponce Inlet, Florida
Item 02218 Whole 3-4 lb avg
Item 03335 Fillet
Yellowtail Snapper
Florida
Hallmark snapper, beautiful 2-3 lb yellowtails. Certainly a favorite among fishermen.
Item 03489 Whole 2-3 lb avg
Item 03490 Fillet
Golden Tile
Ponce Inlet, Florida
Item 71158 Whole 4-7 lb avg
Item 05285 Fillet
Margate Snapper
Florida Keys
Item 71155 Whole 3-5 lb avg
Item 03471 Loins
Pink Baja Grouper
Sea of Cortez
Line caught in Baja, great fish! Your typical white, beautiful grouper fillet. Caught from Panga boats which are only about 16′ long. Luckily the Sea of Cortez is a stunningly, beautiful, calm and protected waterway.
Item 03810 – 5-8 lb avg
Item 03811 – Fillet
Flounder
Virginia
Item 48034 Whole 4-6 lb avg
Item 48591 Fillet
Mahi Mahi
Ecuador
Item 48064 – 15-30 lb avg
Item 48060 – Fillet
Lion Fish
Ponce Inlet, Florida
The invasive species. We’ve clipped the spines. They are very good, firm, very very white fillets.
This batch is about a pound each! One of my larger batches
Item 71276 Whole .75 – 1 lb avg.
Pacific Halibut
Oregon Coast
Item 04584 Whole H&G 10-20 lb avg
Item 04585 Fillet 3-6 lb avg
10/15 ct Whole Royal Red Shrimp
Florida
Sweet, buttery and briny. Softer and more delicate than whites, these come from about 600′ deep off of Cape Canaveral.
King Kampachi is grown in the crystal clear tropical waters of La Paz, Baja California, Mexico with no antibiotics or terrestrial proteins. As a fast growing, warm water fin-fish species – Kampachi is prime for an aquaculture staple.
With a rich and balanced flavor, it is ideal for use in sushi &
sashimi preparations. Kampachi is a versatile product in the kitchen with other cooking methods such as grilling, sauteing, searing, or poaching.
We are pleased to partner with the James Beard Foundation on their latest initiative in helping chefs source sustainable seafood. Their program Smart Catch helps chefs know that they are partnering and sourcing responsibly for their guests.
About #SmartCatch
The Smart Catch program provides training and support to chefs so they can serve seafood fished or farmed in environmentally-responsible ways. By becoming a Smart Catch Leader and earning the Smart Catch seal, chefs give consumers a simple way to identify and support their restaurants.
Search JBF on our site to see Smart Catch Selections!
Verlasso Salmon is a premium Salmon raised using innovated farming techniques to ensure the health of the Salmon, the health of our oceans, and the long-term availability of fish. Verlasso salmon has a buttery mouth feel, firm texture and mild flavor that complements any method of cooking or preparation. It is lower in fat than conventional farmed Salmon and offers a brighter taste with no residual fishy flavor on the palate or aroma in the kitchen. Clean, fresh and firm, Verlasso salmon makes every dish a masterpiece.
Each fish is carefully raised from egg to market size, humanely harvested, and processed all by Verlasso. The Salmon is raised in low density ocean pens in Patagonia, where there is very little industrial development and pristine waters. By replacing the fish oil and fish meal in the traditional Salmon diet with a diet rich in concentrated algae, the “fish in, fish out” ratio has been reduced to 1:1, therefore using fewer wild-caught feeder fish. No hormones or preventative antibiotics are used in raising Verlasso Salmon.
We are pleased to partner with the James Beard Foundation on their latest initiative in helping chefs source sustainable seafood. Their program Smart Catch helps chefs know that they are partnering and sourcing responsibly for their guests.
About #SmartCatch
The Smart Catch program provides training and support to chefs so they can serve seafood fished or farmed in environmentally-responsible ways. By becoming a Smart Catch Leader and earning the Smart Catch seal, chefs give consumers a simple way to identify and support their restaurants.
Search JBF on our site to see Smart Catch Selections!
Lane Snapper has delicate flesh with a delicate flavor. The flesh is near white with darker areas just under the skin, but these do not have a strong taste.
We are pleased to partner with the James Beard Foundation on their latest initiative in helping chefs source sustainable seafood. Their program Smart Catch helps chefs know that they are partnering and sourcing responsibly for their guests.
About #SmartCatch
The Smart Catch program provides training and support to chefs so they can serve seafood fished or farmed in environmentally-responsible ways. By becoming a Smart Catch Leader and earning the Smart Catch seal, chefs give consumers a simple way to identify and support their restaurants.
Search JBF on our site to see Smart Catch Selections!
Striped bass from Silver Streak farms of Texas has a firm and flavorful flesh with a large flake. The fish has a mild and distinctive flavor. In recipes, it can be substituted for milder fish like cod, as well as for stronger fish like bluefish.
We are pleased to partner with the James Beard Foundation on their latest initiative in helping chefs source sustainable seafood. Their program Smart Catch helps chefs know that they are partnering and sourcing responsibly for their guests.
About #SmartCatch
The Smart Catch program provides training and support to chefs so they can serve seafood fished or farmed in environmentally-responsible ways. By becoming a Smart Catch Leader and earning the Smart Catch seal, chefs give consumers a simple way to identify and support their restaurants.
Search JBF on our site to see Smart Catch Selections!
Stone Crab Claws
Blue Fish
Jumbo Spanish Mackerel
Yellowtail Snapper
Golden Tile
Margate Snapper
Flounder
Mahi Mahi
Lion Fish
Pacific Halibut
10/15 ct Whole Royal Red Shrimp
EZ Peel 16/20 White Shrimp
Ichiban Oysters
