Welcome to the Dockside Report from Santa Monica Seafood. Our monthly newsletter is your one-stop shop for product information, seafood trends, and industry insights. As a leading seafood distributor, we are committed to providing our customers with the highest quality products and services, and this newsletter is our way of giving you the information you need to stay ahead of the curve.
September 2024 | Vol. 24, No. 07
BLUEFINÁ TUNA
Discover the pinnacle of Pacific Bluefin Tuna with Bluefiná. Sourced from the pristine waters of Baja California, Mexico, Bluefiná is renowned for its exceptional quality and taste. This bluefin tuna is naturally fed and free from hormones, antibiotics, or additives, resulting in a bold, savory, and buttery sweet flavor that stands out.
Bluefiná's commitment to ethical fishery management and sustainability ensures you receive a product you can trust. Their transparent supply chain and superior logistics guarantee unmatched freshness, making Bluefiná the superior choice for chefs. Whether you're preparing sushi, sashimi, ceviche, crudo, poke, grilled, or pan-seared dishes, Bluefiná delivers an iconic delicacy that will elevate any culinary creation.
Bluefiná's commitment to ethical fishery management and sustainability ensures you receive a product you can trust. Their transparent supply chain and superior logistics guarantee unmatched freshness, making Bluefiná the superior choice for chefs. Whether you're preparing sushi, sashimi, ceviche, crudo, poke, grilled, or pan-seared dishes, Bluefiná delivers an iconic delicacy that will elevate any culinary creation.
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MAR ANDINO STEELHEAD TROUT
Raised in the pristine waters of Argentinian Patagonia, Mar Andino Steelhead trout thrive in one of the highest farming sites in the world, nestled in the Andes Mountains. This unique environment, with pure mountain spring water, allows them to farm Steelhead without antibiotics, ensuring purity and sustainability.
Mar Andino Steelhead stands out with its intense red color, firm texture, and lower fat content compared to Atlantic Salmon, delivering a balanced flavor perfect for any culinary creation, including sashimi.
Their operations, located in lakes with high water renewal rates, ensure a pristine environment for the fish, supporting local communities and minimizing environmental impact. Certified by BAP, BRC Food, and ASC, Mar Andino guarantees the highest quality standards. Experience the exceptional taste and sustainability of Mar Andino Steelhead today.
Mar Andino Steelhead stands out with its intense red color, firm texture, and lower fat content compared to Atlantic Salmon, delivering a balanced flavor perfect for any culinary creation, including sashimi.
Their operations, located in lakes with high water renewal rates, ensure a pristine environment for the fish, supporting local communities and minimizing environmental impact. Certified by BAP, BRC Food, and ASC, Mar Andino guarantees the highest quality standards. Experience the exceptional taste and sustainability of Mar Andino Steelhead today.
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ARKA ATLANTIC SALMON
Indulge in ARKA Salmon, responsibly raised in the pristine waters near Antarctica. Known for its brilliant color, intense marbling, impeccable texture, incredible flavor, and clean finish, ARKA Salmon offers an unparalleled gourmet experience.
Raised without antibiotics and certified ABF (Antibiotic-Free), this ultra-premium fish thrives in some of the coldest and purest waters in the world, averaging 45°F. ARKA Salmon sets the standard for excellence, ensuring a premium quality product that stands out in the market. It holds certifications from BAP (Best Aquaculture Practices) and ASC (Aquaculture Stewardship Council), reflecting its commitment to responsible and sustainable farming practices.
Raised without antibiotics and certified ABF (Antibiotic-Free), this ultra-premium fish thrives in some of the coldest and purest waters in the world, averaging 45°F. ARKA Salmon sets the standard for excellence, ensuring a premium quality product that stands out in the market. It holds certifications from BAP (Best Aquaculture Practices) and ASC (Aquaculture Stewardship Council), reflecting its commitment to responsible and sustainable farming practices.
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GUNDAGAI LAMB
Gundagai Lamb, raised in the idyllic New South Wales Riverina region, benefits from a warm, temperate climate and lush pastures. The lambs roam freely in this prime location, resulting in a product that embodies exceptional quality and care.
Gundagai Lamb is dedicated to sustainability, ethical farming, and community support. Their lambs are nurtured responsibly, minimizing environmental impacts while ensuring financial resilience for future generations. With a GLQ score of 5+, Gundagai Lamb guarantees a superior, ethically sourced product for your culinary creations.
This lamb offers 100% use product yield, less gamey flavor, and more meat than other lamb varieties, along with great marbling. Every bite of Gundagai Lamb delivers an unparalleled taste experience, ensuring your dishes are both delicious and ethically sourced.
Gundagai Lamb is dedicated to sustainability, ethical farming, and community support. Their lambs are nurtured responsibly, minimizing environmental impacts while ensuring financial resilience for future generations. With a GLQ score of 5+, Gundagai Lamb guarantees a superior, ethically sourced product for your culinary creations.
This lamb offers 100% use product yield, less gamey flavor, and more meat than other lamb varieties, along with great marbling. Every bite of Gundagai Lamb delivers an unparalleled taste experience, ensuring your dishes are both delicious and ethically sourced.
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SEA PACT OP-ED
Take a look at this article on SeafoodSource.com about Chevron’s exit from the Marine Stewardship Council (MSC) Board and its potential impact on fisheries management. The departure might disrupt current practices and create uncertainty about future management. However, the article also views this change as a chance to reevaluate and enhance fisheries management, aiming for a better balance between environmental, economic, and social factors.
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Executive Chef | Tyler Hamm
Pacifica Seafood Restaurant
Pacifica Seafood Restaurant
Chef Tyler Hamm, the dynamic Executive Chef at Pacifica Seafood Restaurant, is a culinary force rooted in nature’s bounty. Growing up in a community where fishing and camping were second nature in South Florida, his early experiences of eating what he caught and hunted planted the seeds of his food journey. These formative years gave him a profound respect for ingredients that now inspire his culinary masterpieces.
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LOBSTER SADDLEBACK WITH CLAWS AND KNUCKLES
Elevate your customers’ dining experience with our Saddleback Lobster Tails featuring Scored Claws and Knuckles. With superior quality and cost-effectiveness, these lobsters require zero prep work, making them a hassle-free addition to your kitchen. Utilize the tail for the main dish and get creative with the claws in chilled appetizers, cioppino, or as a delightful add-on.
