In the world of cooking, chefs constantly seek top-quality ingredients that are not only delicious but also environmentally friendly. That’s where Mariblu Shrimp, exclusively available at What Chefs Want, shines. Offering a range of sizes and types, it’s the perfect option for chefs in search of the best shrimp. Let’s dive right in and explore what makes Mariblu stand out for both your palate and the planet.
From Hatchery to Plate: The Freshest Shrimp You’ve Ever Tasted
At What Chefs Want, we understand the importance of freshness when it comes to seafood. Our Mariblu brand shrimp is meticulously sourced and processed, ensuring you experience the freshest shrimp possible. But what sets Mariblu apart from the rest?
Phosphate-Free, Naturally Delicious
Our Mariblu Shrimp proudly maintains a 100% phosphate-free profile. By foregoing the use of phosphates, we not only preserve the natural flavors of the shrimp but also contribute to a healthier dining experience. Phosphates, when used in shrimp processing, can negatively impact the taste and texture of the shrimp. Phosphates can cause shrimp to absorb more water and potentially become mushy or spongy, so chefs often prefer the natural, firm texture of phosphate-free shrimp, especially in dishes where texture is crucial. In addition, using phosphate-free shrimp reduces the risk of allergic reactions.
What makes the phosphate-free aspect so crucial for the environment?
The use of phosphates in shrimp processing can lead to several environmental issues. Phosphate runoff from processing facilities can find its way into our waterways, causing water pollution and potentially harmful algal blooms. These environmental consequences can negatively impact marine ecosystems and the communities that depend on them. By choosing Mariblu Shrimp, you’re actively participating in the preservation of our oceans and the health of the communities that rely on them, making every bite of Mariblu shrimp an ecologically conscious choice.
A Commitment to Environmental Wellness
Mariblu Shrimp holds a prestigious 4-star BAP (Best Aquaculture Practices) certification, which is a testament to our unwavering commitment to responsible and sustainable aquaculture practices.
A “4-star BAP certified” designation means that a seafood product or aquaculture facility has achieved the highest level of certification from the Best Aquaculture Practices (BAP) program. It indicates that the product meets BAP standards in four important areas: processing, farm, hatchery, and feed mill. This certification assures consumers that seafood is produced responsibly and sustainably, with a focus on environmental and social responsibility throughout the aquaculture process. It’s a strong endorsement of good practices in the industry and we take pride in offering shrimp that not only tastes amazing but also upholds our dedication to sustainable practices.
A Variety to Satisfy Every Chef for Every Need
One of the most exciting features of Mariblu Shrimp is the sheer variety it offers. As a chef, you know that having a range of options at your disposal can allow you to expand your menu and give you the creative freedom you need. With Mariblu, you can choose from various sizes, to fit your every need.
But that’s not all – whether you prefer your shrimp raw or cooked, with shells on or shell off, Mariblu has an incredible selection of options to cater to your specific menu needs. This extensive variety empowers you to explore and experiment, making every dish a unique masterpiece.
Healthier for You, Better for the Planet
Mariblu Shrimp is a win for chefs who value quality, sustainability, and flavor. With its dedication to freshness, phosphate-free purity, and sustainable practices, Mariblu Shrimp and What Chefs Want are your ideal partners in creating extraordinary dishes that are both delicious and environmentally responsible. It’s time to experience the difference for yourself. Your palate and the planet will thank you.
You can find Mariblu Shrimp exclusively at What Chefs Want. Order on the website or app.
Click on the Mariblu banner to view the entire list of our Mariblu shrimp.
At What Chefs Want, we’re proud to bring you a truly unique and unparalleled seafood experience through our Boat Direct program. Our team of fishmongers walk the docks daily to handpick the freshest catches straight from the source. This brings our chefs a true dock-to-dish experience. We’ve recently expanded this program to ALASKA – bringing you the freshest, most exciting fish from Kodiak Island.
At the helm of this visionary program is Kelly Probst, a seasoned industry expert with an unwavering commitment to excellence, and a passion for fish that he pours into absolutely everyone that he speaks to. Join us for a chat with Kelly where he introduces how this innovative program and additional location empowers chefs with unprecedented quality and freshness, setting a new standard in the industry.
Kelly, can you provide some background on your journey to becoming a part of What Chefs Want and your role as Director of Seafood Purchasing?
Kelly: I earned my international business management degree at BYU in Hawaii and spent about a decade working in the banking industry in Southern California. However, the 2008 financial crisis prompted me to reevaluate my career path. I decided to follow my passion for fish, which led me to pursue a master’s degree in aquaculture and aquatic science in Kentucky.
During that time, I worked on a USDA grant, collaborating to connect local fish farmers and high-end chefs. The objective was to explore if we could eliminate the middleman and enable direct transactions between fish farmers and restaurants. However, I soon realized that fish farmers farm and chefs are busy in the kitchens which led to the need for a middleman. So, I ventured to Florida and started working with a company. Over time, I built relationships with fishermen and introduced chefs to underutilized fish species.
My path eventually led me to a meeting with Ron, the founder of What Chefs Want and we shared the same vision. I ended up selling my company to Ron, and we embarked on a journey to provide chefs with the finest, most sustainable, and freshest seafood. We’ve expanded our reach over the years, covering not just Florida but also the East Coast and the Gulf, establishing connections with a wide range of fishermen.
Kodiak, Alaska, was the next step in our journey. Our goal has always been to deliver that “wow” factor to chefs when they receive our seafood, and it’s something we’re continually dedicated to.
You’ve discussed the benefits of having a fish house located right on Kodiak harbor. Can you elaborate on how this setup allows What Chefs Want to align with its commitment to chefs and its core value of going above and beyond for them?
Kelly: Of course. Kodiak’s unique location as the second-largest island and second-largest fishing port in the United States provides us with an extraordinary opportunity. The island boasts the most diverse variety of seafood species in Alaska, offering a rich selection of fish not found anywhere else. We picked our location in Kodiak because we can sit in a little office across the street from the harbor and watch when the small boats come in. These smaller boats and their crews, usually just 1-3 people, have a deep connection with their catch, viewing each fish as a critical part of their livelihood. They prioritize quality and handle their catch with care, so the fish arrive in pristine condition. Our investment in Kodiak and our ownership of a dock right there allows us to secure these fresh catches as soon as the boats return.
What in this process sets us apart?
Kelly: We pick it up and bring the fish right across the street. We dry them, pack them and drive 15 minutes to Alaska Air Cargo where it’s overnighted to our What Chefs Want warehouses. This cuts out two to three middlemen along the way, along with at least a week, if not more of storage and travel time.
I’m not going to name names, but right across the street from us is a large company that we used to buy fish from, and so does everybody else. A couple weeks ago we watched their process from our fish house window, and saw them with a front loader, scooping up halibut from the boat, lifting it up probably 15 feet in the air and dumping them huge containers. Now, juxtapose that with what we’re doing now, picking up every fish by hand, putting them in the bin, and driving it across the harbor to our warehouse where everything is temperature controlled. We box them, add gel packs, and overnight them. I don’t know of anybody who has better, faster, cleaner, fresher, more cared for Alaskan fish than us. And that is AWESOME! Best of all, the fishermen are talking about us to all the other fishermen and appreciate and are excited about the care we are taking with their fish. They love the stories we tell them about you and how you prepare their fish too!
Does all this impact our pricing at all?
Kelly: Well, the wonderful thing about this is that even though we’re paying small boats more for their attention to quality to their fish and to focus on smaller batches, our prices are not going to be any higher. We can do this because we cut out so many unnecessary steps and so much time on the way. Our prices are going to be the same, or better if possible for a higher quality, more sustainable and fresher fish.
You’ve mentioned exciting fish options in Kodiak that chefs can explore. Could you tell us more about these unique offerings beyond the well-known salmon and halibut?
Kelly: While salmon and halibut are widely recognized, Kodiak’s real treasures lie in the lesser-known fish varieties.
One such category is rockfish. There are over 50 different types of rockfish, each with distinct characteristics, colors, and patterns. These fish exhibit striking colors, from bright reds and red-and-white stripes to olives, browns, and even species with yellow dots. These fish are ambush predators that use camouflage to catch and eat smaller fish. They’ll sit on a rock until a small fish goes by, jump out, and get it. That’s important because their muscles are not highly vascularized, there’s not a lot of blood in them, because they don’t use them frequently. This produces the most beautiful white filets that you’ll ever see. They are sweet with an excellent mouth-feel and offer chefs an opportunity to create unique culinary experiences.
Another noteworthy fish is lingcod, which isn’t a cod at all. Cod are normally 4 pounds up to 15 pounds while lingcod can get up to 50 pounds. Occasionally, you get a lingcod that when you look in its mouth, it is a beautiful baby blue. When you fillet them, the flesh is as blue as can be!
Sablefish or black cod is also a special fish. They are one of the most buttery and tasty fish out there. They are incredible fish with a super high fat content.
And this is just the beginning of it. Kodiak’s diverse selection of fish allows chefs to introduce their patrons to a wide range of flavors and textures, setting them apart from the rest.
Can you share more about Jeremy Abena, our fishmonger in Kodiak, and what his experience brings to What Chefs Want?
Kelly: Jeremy Abena comes from a family deeply rooted in the fishing industry. His father was a successful fisherman and Jeremy was born and raised on Kodiak Island. He initially pursued a marketing degree in Seattle and went to work for an agency in San Francisco. However, his father’s call changed the course of his career. His father offered him a spot on one of his boats in Dutch Harbor, and Jeremy didn’t hesitate to make the transition from his corporate life in San Francisco.
He joined as a deck hand and quickly fell in love with it. Over the years, Jeremy has been involved in catching over a million pounds of fish, primarily salmon and halibut on his father’s boats. He’s passionate about fishing and brings a wealth of experience to the table. I’ve been buying fish from Jeremy for years, even when I had my own company, because of the quality and the care he took with his fish and his facilities. Chefs absolutely loved what he was what he was getting for them! It absolutely made sense to bring him on board as a full-time employee of What Chefs Want, providing our chefs with that same commitment to quality and passion for the industry.
Can you share more about the sustainability of this program and why it matters?
Kelly: 98% of all the electricity in our warehouse is renewable. On the hill behind us we have windmills that produce the electricity for the warehouse and our water is all from a catchment system. The island must be concerned about sustainability because with the weather being so bad, we must be self-sufficient here. That equals sustainability and the need to use renewable resources, so it’s pretty awesome.
The most amazing thing that I have learned over the years is that if we do care about the ocean and the sea life in it, the ocean comes back and comes back fast. In the town that I grew up in, we’d go spearfishing and it was hard to catch fish. Now when I revisit, because of San Diego’s sustainability practices, and because of what the government has done there, it is the most amazing fishery I’ve ever seen. I can’t believe how alive it is now. I’ve seen the same thing with certain species in Florida.
So, it matters. It matters what fish we choose. It matters how much we catch and how we catch it. It matters what we do. It’s worth it to care.
How can chefs learn more about the freshest and most exciting fish sourced from Kodiak? What’s the best way for them to stay informed and get in touch with us?
Kelly: I love to teach and that’s what I do more than anything. Sign up for my newsletters. I’ll teach you about the fish, I’ll teach you all about the fisherman and I’ll teach you something new every week.
My personal cell phone number is provided in my newsletters. I love, absolutely love it, when chefs call me. We can geek out about fish.
The Kodiak dock represents the What Chefs Want commitment to sourcing the best seafood. It’s not just about acquiring fish; it’s about building a trustworthy and sustainable relationship with local fishermen and prioritizing the wellbeing of the ocean’s resources. Kodiak is a prime example of how this approach can lead to win-win situations. By choosing our Kodiak fish, chefs can trust that they’re receiving seafood that meets the highest standards of quality, sustainability, and freshness. This commitment to excellence extends to every aspect of our sourcing process, ensuring that chefs can confidently add these exceptional fish to their menus.
Our aim is to ensure that chefs have all the resources and knowledge they need to make informed choices and deliver memorable dining experiences to their customers.
As a chef, your creativity knows no bounds when it comes to crafting unique and unforgettable dishes. To help you take your culinary creations to the next level, we’ve gathered a selection of ingredients from What Chefs Want and shared some ideas to help you think of these ingredients in a new way. Let’s explore how you can incorporate these exceptional ingredients into your menu to inspire and delight your customers while discovering their unique qualities.
16 oz. Bone-in Kansas City Strip (Item #05573)
Unique Preparation Idea: “Savory Bone Marrow Butter”
Let’s begin with the 16 oz. Bone-in Kansas City Strip, a prime cut that boasts unparalleled tenderness and taste. Aged to perfection for an average of 28 days, this steak offers a depth of flavor that’s revered by chefs worldwide. What sets it apart is the bone, which remains intact, infusing the meat with a richer, deeper flavor cherished by steak lovers everywhere.
To celebrate this exceptional steak, try creating a “Savory Bone Marrow Butter.” Roast the bone until the marrow is rich and luscious, then whip it into softened butter, adding fresh herbs and a touch of lemon zest for brightness. Serve a dollop on top of a perfectly grilled Kansas City Strip to elevate the flavor profile and provide a melt-in-your-mouth experience.
Laguna Blanca Salmon Fillet (COMING SOON!)
Unique Preparation Idea: “Patagonian Salmon Crostini with Avocado Cream”
Our next stop takes us to Region XII Magallanes in Patagonia, where the Laguna Blanca Salmon Fillet hails from. This antibiotic-free salmon stands out for its eco-friendliness, produced with notably less impact on the wild fish population, and is BAP and ASC certified. The Laguna Blanca salmon is raised on an algae diet which ensures it is a rich source of omega-3s, making it not only delicious but also healthy. This salmon offers exceptional quality for its price.
To showcase the unique qualities of this salmon, consider preparing “Patagonian Salmon Crostini with Avocado Cream.” Start by gently searing thin slices of the salmon fillet to highlight its buttery texture. Then, serve the salmon atop crostini spread with a silky avocado cream, garnished with microgreens and a drizzle of lemon-infused olive oil. This elegant and fresh dish highlights the salmon’s impeccable quality and its eco-friendly origin, making it a delightful addition to your menu.
Our culinary adventure now turns to the 8oz Creekstone Burger Patties. These all-natural patties come from humanely-raised, vegetarian-fed cattle, and they are free from antibiotics, hormones, additives, and artificial ingredients. What sets them apart beyond just the quality of the beef, is the high-tech patty machine we use in-house to create the patties, which guarantees a tender, handcrafted bite every time.
To create a gourmet burger experience, try a “Balsamic Glazed Bacon Burger.” Brush these all-natural patties with a balsamic glaze while grilling, then top them with crispy bacon, caramelized onions, and creamy goat cheese. Serve on a toasted brioche bun for a burger that’s a testament to quality and craftsmanship.
16 oz. Centercut Pork Loin Chop (Item #05680)
Unique Preparation Idea: “Porterhouse Pork with Apple Chutney”
Our next destination is the 16 oz. Centercut Pork Loin Chop. This exquisite cut captivates guests with its presentation while remaining affordable. The center-cut porterhouse blends loin and tenderloin for an elevated dining experience. Expertly carved in-house daily, this chop promises both luxury and value.
To create a conversation starter on your menu, prepare “Porterhouse Pork with Apple Chutney.” Grill the center-cut pork loin chop to perfection and serve it with a side of homemade apple chutney. The sweet and tangy chutney complements the savory pork, creating a delightful contrast of flavors that makes your guests feel they’re dining at a five-star establishment.
Red Grouper, Skin-on Fillet (Item #48046)
Unique Preparation Idea: “Citrus-Herb Grouper en Papillote”
Our journey now takes us to the world of seafood with the Red Grouper, Skin-on Fillet. This fillet is part of our Boat Direct Program, which champions small fishermen and ensures a 48-hour delivery from catch to you. Managed sustainably against overfishing, it’s heralded as a ‘Good Alternative’ by Seafood Watch.
To make the most of this clean-eating fish, try “Citrus-Herb Grouper en Papillote.” Wrap the red grouper fillet in parchment paper with slices of citrus, fresh herbs, and a drizzle of olive oil. Steam it to perfection, allowing the flavors to meld inside the pouch. The result is a clean, flavorful, and visually stunning dish that showcases the grouper’s delicate taste.
Shrimp 16/20 PD Tail-on (Item #48642)
Unique Preparation Idea: “Saffron and Garlic Shrimp Risotto”
Our final destination is the Shrimp 16/20 PD Tail-on, peeled and deveined to retain their elegant tails. These raw shrimp are known for their versatility, consistently delighting guests across a range of dishes.
To showcase these shrimp, consider preparing a “Saffron and Garlic Shrimp Risotto.” Incorporate the succulent shrimp into a creamy saffron and garlic risotto. The shrimp’s natural sweetness and elegant presentation with tails intact will impress your diners, making this dish a standout on your menu.
With these premium ingredients from What Chefs Want, you have the opportunity not only to create exceptional dishes but also to share their unique stories and features with your customers.
To make your menu shine and get the most bang for your buck, talk to your customer advocate. They’re experts at enhancing your existing center-of-the-plate offerings. Whether you’re looking to add variety, improve value, or simply elevate your menu, they’ve got you covered. It’s all about aligning our premium products with your unique menu needs to create delightful dining experiences. Don’t miss out—reach out to them today and let’s make your menu even more amazing!
As chefs, one of the most exciting aspects of our craft is the ever-changing palette of ingredients that nature provides. Among these culinary treasures, fish stand out as a dynamic and diverse ingredient, but they come with their own unique rhythm dictated by the changing seasons. In this article, we’ll dive into the fascinating world of fish seasonality, exploring what impacts it and why understanding it is essential for creating exceptional dishes that celebrate freshness and sustainability.
The Rhythms of the Sea
Fish seasonality refers to the natural cycles of availability that different species of fish exhibit throughout the year. Just as the changing seasons influence the growth of fruits and vegetables, factors like water temperature, migration patterns, and spawning habits influence the presence of various fish in our oceans, rivers, and lakes. Embracing fish seasonality not only ensures that chefs work with the freshest catches but also contributes to sustainable fishing practices and responsible sourcing.
Factors Influencing Seasonality
Water Temperature: Fish are highly sensitive to water temperature. As the temperature changes with the seasons, so does the behavior of different fish species. Warmer water might attract certain species to migrate or spawn, while cooler waters could trigger migrations of other species.
Spawning Habits: Many fish species have specific times of the year when they reproduce. During spawning, fish might become less abundant as they focus on propagating their species rather than feeding.
Migration Patterns: Fish often migrate in search of optimal conditions for feeding and reproduction. These migrations can lead to the presence of certain fish in specific regions during certain seasons.
Food Availability: Fish feed on other marine life, and the availability of their prey can impact their presence. Changes in the abundance of smaller fish or plankton can influence the movement of larger predator fish.
Environmental Factors: Environmental factors such as water salinity, oxygen levels, and currents can impact the distribution and behavior of fish populations.
Weather: Weather conditions, including temperature, storms, and ocean currents, play a significant role in fish migration and availability. Changes in weather patterns can affect water temperature and nutrient distribution, influencing the movement and behavior of fish species. For instance, shifts in wind patterns can lead to upwelling, bringing nutrient-rich waters to the surface and attracting various marine life, creating opportunities for certain fish to thrive during specific seasons.
Why Seasonality Matters
Freshness and Flavor: Fish that are in-season are at their peak in terms of flavor and texture. They are more likely to be caught closer to your location, reducing the time between catch and plate.
Sustainability: Embracing fish seasonality supports sustainable fishing practices. Fishing responsibly and avoiding overfishing during sensitive times like spawning seasons helps protect fish populations for future generations.
Economic Impact: Sourcing in-season fish can positively impact local economies, as it encourages the consumption of fish that are readily available from nearby waters.
Environmental Impact: By choosing in-season fish, you contribute to reducing the carbon footprint associated with transporting out-of-season species from distant locations.
Culinary Creativity: Adapting to the changing availability of fish challenges chefs to think creatively and explore new flavors and preparations.
Navigating Fish Seasonality
To make the most of fish seasonality, chefs need to stay informed about the species that are in-season in their region. We are happy to provide our seafood expertise to guide you in making sustainable and delicious choices! See below for the What Chefs Want seasonality chart.
The 4th of July is just around the corner, and you know what that means—time to fire up the grill or smoker and give your customers a menu that sets off fireworks of flavor and leaves everyone craving more. That’s why we’re here to share our BBQ favorites, guaranteed to add sizzle and excitement to your holiday feast. From hand-cut, premium quality steaks to the freshest produce, we’ve got the ingredients that will inspire grilling greatness and create an unforgettable 4th of July experience.
Center of the Plate Stars for the Grill
The sizzle and aroma of a perfectly grilled steak evoke a sense of anticipation and delight, as each bite offers a tender and juicy experience that is simply irresistible. Try one of our favorites, the Black Hawk Reserve Striploin. Black Hawk Farms cattle are selectively bred for intense marbling and robust flavor. (Search Item #26955)
Nothing says the 4th of July like a burger hot off the grill, but how can you take those burgers to the next level? It’s all about the quality of the beef itself. Try Berry Beef Burger Patties. Berry Farms dry ages their beef, allowing the natural flavors to be enhanced while making the meat more tender. (Search Item #26696)
While beef remains a favorite in star-spangled spreads, don’t overlook the incredible flavors of fish, which prove to be an excellent and delectable option for the grill as well.
It is wild caught salmon season, ensuring a steady supply of Sockeye Salmon and the perfect grilling companion, King Salmon. Sockeye salmon is known for its intense flavor and vibrant red color, while King salmon is revered for its large size, high fat content, and luxurious taste. (Search Item #28603)
Cobia, a versatile and delicious fish, is an excellent choice for grilling enthusiasts. With its firm and flavorful flesh, Cobia holds up well on the grill, allowing for various preparations and marinades to enhance its taste. (Search Item #48021)
Don’t Forget the Smoker
We can’t let the summer season start without a nod to the magic of smoked meat.
Smoking lamb neck or lamb shoulder creates a tender and flavorful culinary experience. The slow smoking process allows the lamb to develop a rich smoky aroma and a melt-in-your-mouth texture, resulting in a truly unforgettable dish. Freedom Run Farm Lamb is more tender and mild than virtually any other lamb available in the market today. (Search Item #62506 for lamb neck and #62502 for lamb shoulder)
Smoked beef brisket is a barbecue masterpiece that promises an explosion of smoky and savory flavors. We recommend smoking the Black Hawk Brisket. (Search Item #00336)
Produce that Pops on the Grill
Summer is the perfect season to showcase the vibrant flavors of fresh vegetables on the grill. Grilling vegetables enhances their textures and creates a delicious char, elevating them to a whole new level of culinary enjoyment during the sunny and bountiful days of summer.
Grilling asparagus highlights the natural sweetness and earthy flavors of this versatile vegetable. With a slight char on the outside, grilled asparagus offers a perfect balance of crispness and tenderness, making it a perfect side dish or addition to salads, pastas, or as a standalone appetizer. (Search Item #20000 for jumbo and #20005 for standard)
Broccolini and caulilini are excellent choices for grilling due to their unique attributes. Broccolini, with its tender stems and small florets, grills beautifully, developing a smoky flavor while retaining its crunch. The thinner stalks of caulilini allow for quick and even cooking on the grill, resulting in a delightful blend of charred and slightly sweet flavors. Both vegetables benefit from the grill’s heat, transforming into deliciously charred and caramelized delights that add a delightful twist to any summer meal. (Search Item #20012 for broccolini and #03643 for caulilini)
Sweet corn is in season as well, so don’t forget that it is a treat on the grill! (Search Item #20041)
Gourmet Goods to Enhance your Grill
Take your grilling to the next level by incorporating flavorful glazes. Elevate your dishes with the luscious sweetness of fig balsamic glaze, made by enriching balsamic vinegar of Modena PGI with fig juice, or indulge in the earthy richness of truffle balsamic glaze, infused with the aromatic essence of truffles. (Search Item #29869 for fig balsamic glaze and #29853 for truffle balsamic glaze)
Change your whole flavor profile with spices like ras el hanout or za’atar. A prized Moroccan spice blend, ras el hanout takes its name from an Arabic phrase that can be loosely translated as ‘top of the shop’, meaning the very best a spice merchant has to offer. Za’atar is a complex medley of seasonings is notable for its rich aroma and well-balanced curry-like flavor. It is an authentic Middle Eastern mix of herbs and spices, featuring sumac, thyme, oregano, sesame seeds and salt that is sure to add a new pop of flavor to your grilled favorites. (Search Item #97142 for ras el hanout and #97181 for za’atar)
Elevate your grilled fish with extra virgin olive oil with lemon or yuzu. The yuzu oil, a fantastic complement to grilled seafood, offers a refreshing twist as a versatile citrus substitute. (Search Item #18268 for EVOO with lemon and #95411 for yuzu oil)
What Chefs Want is Delivering Your Grilling Favorites
What Chefs Want has you covered with a selection of grilling favorites that will make your menu shine. From hand-cut steaks to the freshest seasonal produce, our premium quality ingredients are sure to elevate your summer menu and leave your guests craving more.
With split cases, daily delivery (even on the 4th!) and no minimum orders, we give chefs what they want and need to create summer menu magic.
*Not available in all regions – see website or app for more information.
Copper Shoals Red Drum® are bred and hatched on two family owned and operated inland farms in Texas. The fingerlings mature in ponds filled with saltwater sourced from a Matagorda Bay system and saline aquifers. The red drum are fed a high-quality, high-protein diet composed of grains, vitamins, minerals, and fish protein from well-managed fisheries. Copper Shoals Red Drum® is raised free of hormones, antibiotics, and pollutants.
Redfish or Red Drum offers a mild, sweet flavor with a medium-firm texture. Try preparing the Redfish blackened or with other traditional Cajun spices.
The origins of Sashimi are shrouded in mystery but the art has been passed down for centuries. Now, with Wixter’s Salmon Sashimi Kit, you can join in this rich culinary tradition. With expertly sliced Norwegian Salmon (known as Sake in Japan), umami-packed soy sauce, and spicy wasabi, we’ve assembled the three ingredients that make up this simple but elegant dish. You can garnish it to your own tastes and delight guests at your next dinner party or begin your at home feast with the perfect bite.
Three individually-sealed, 4 ounce portions of sliced frozen Norwegian Salmon Sashimi, plus three packets of soy sauce and wasabi for a whole meal solution.
Great for retail or a ready-to-go item for parties and catering!
Item 26406 – 20x12oz Packs (15lb Case)
*Not available in all regions – see website or app for more information.
Hamachi is very versatile. Though mostly served raw, thinly sliced for sashimi, it is also delicious lightly seared. Or try it simply seasoned with salt and grilled – the salt and high heat bring out the sweet, delicate flavor.
Yellowtail fillets can have a dark muscle line along the edge. Cooked meat is pink or white and firm with a sweet, mild flavor. The high oil content gives the flesh a buttery texture.
Wixter’s succulent, white Shrimp are wild-caught and frozen at peak freshness. In fact, we are one of the few companies that do not add preservatives -including sulfites and phosphates – to its Shrimp. Providing 16 grams of protein per serving, as well as 30% of your daily value of calcium, Wixter’s sustainably sourced Shrimp are meeting the demand for America’s most popular seafood. Whether it’s an Etouffee, Shrimp cocktail, scampi, or your family’s favorite recipe, these American Shrimp are perfect for breakfast, lunch, or dinner.
Ora King salmon is sustainably raised in New Zealand’s Marlborough Sounds as if it were in the wild. Ora King Salmon is grown without antibiotics, steroids, growth hormones, vaccines or unnatural substance or chemicals. It has the highest Omega-3 content than any other salmon. The soft and buttery texture combines with a delicate flavor to create an elegant taste. Ora King Salmon is served in the finest dining establishments around the world and can easily be baked, broiled, smoked, cured, grilled or poached as well as eaten raw for sashimi or sushi purposes. Due to its fatty (the good fat!) content, this succulent fish is difficult to overcook!
*Also available by the whole fish – item 48086 & “no skin” fillets – item 48759
