Category

Smart Catch

Fresh, Sustainable Seafood!

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

 

 

American Red Snapper

Port of Chauvin, Louisiana

Item 71271 Whole 15-20 lb

Item 03386 Fillet

 

 

 

 

 

 

 

 

 

 

 

 

Pink Grouper

Baja, California

Item 03810 Whole 8-15 lb avg

Item 03811 Fillet

 

 

 

 

 

 

 

 

 

 

 

Lion Fish

Hand Speared!

Ponce Inlet, Florida

Item 71276 Whole 1 lb avg

 

 

 

 

 

 

 

 

Black Drum

Ponce Inlet,  Florida

Item 71115 Whole 3-5 lb avg

Item 03860 Fillet

 

 

 

 

 

 

 

 

 

 

 

 

Florida Sheephead

Item 71219 Whole 3-4 lb avg

Item 03337 Fillets

 

 

 

 

 

 

 

 

 

 

 

 

 

Pink Porgy Snapper

Cape Canaveral, Florida

Item 71198 Whole 3-4 lb avg

Item 03443 Fillet

 

 

 

 

 

 

 

 

 

 

 

 

Flounder

Ponce Inlet, Florida

Item 98718 Whole 2-4 lb avg

Item 03518 Fillet

 

 

 

 

 

 

 

Mahi Mahi

Ecuador

Item 48064 – 15-30 lb avg

Item 48060 – Fillet

 

 

 

 

 

 

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. 

Item 71209  Frozen 10 lb bag  

 

 

 

 

 

EZ Peel 16/20 White Shrimp

Cape Canaveral, Florida

Item 71232 – 10 lb bag Frozen

 

 

 

 

 

 

 

 

 

 

 

Ichiban Oysters

North Puget Sound, Washington

Item 48848 – 60 count bag

 

 

 

 

 

 

 

 

Latest Seafood Price List:

 

What Chefs Want Fresh Seafood List 12 02 19

 

Check out Cap’n Joe’s Catches of the Week for this 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 – Derby Pie

By | Gourmet, Item of the Day, Seafood, Smart Catch, What Chefs Want | No Comments

Derby Pie

Item 16632 – 6/9″ case

Handcrafted for over 60 years, Kern’s Derby-Pie chocolate nut pie is a true – and truly delicious – Kentucky tradition. Leaudra and Walter Kern, along with their son, created the very first Derby-Pie in 1954 at the Melrose Inn in Prospect, Kentucky, and to this day Kern’s Kitchen crafts each pie, one at a time, according to that legendary secret recipe. Premium chocolate and choice walnuts are folded into a decadent filling, then baked in a delicate crust. The result? Well, the proof is in the pie. Perfectly sweet, pleasingly rich, with a light yet sumptuous texture found only in the finest of homemade pies. After all, Kern’s Derby-Pie has been a local, artisanal product since that very first pie came out of our oven and we’ll stay that way, one pie at a time.

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Item of the Day – Lamb Fries

By | Gourmet, Item of the Day, Seafood, Smart Catch, What Chefs Want | No Comments

Lamb Fries

Item 62532 – 5 lb case

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!

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Item of the Day – Buffalo Tongue

By | Gourmet, Item of the Day, Seafood, Smart Catch, What Chefs Want | No Comments

Buffalo Tongue

Item 98764 – 20 lb case

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.

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