Sustainability Rating:Grey – Unranked What:Tail Meat from the Slipper Lobster When:Available Year-Round Where/How:Where – China How – Wild Caught/Trap Back to Product Guide Characteristics Slipper Lobsters have no claws – the meat we enjoy comes from the tail. It’s sweet and tasty and although not quite a substitute for Maine Lobster meat, it’s still delicious and versatile (at …
Lobster, Live California Spiny
Sustainability Rating:Green – Best Choice What:The Spiny Lobster season opens on the first Wednesday of October and usually lasts through the end of March the following year. The Southern California Spiny Lobster (Panulirus interruptus) fishery began in the late 1800’s and has since become one of the most desirable lobsters in the world. Did you know that Santa Monica Seafood …
Lobster Tails (Caribbean)
Sustainability Rating:Red – Avoid What:The delicious tail of the warm water spiny lobster When:Available Year-Round Where/How:Where – Western Atlantic How – Wild caught; trap Back to Product Guide Characteristics Lobster tail meat is firm, sweet and delicious. Work with your Santa Monica Seafood Sales Rep to select the perfect size for your application – we carry a wide range of …
Lobster Cocktail Claws
Sustainability Rating:Yellow – Good Alternative What:Cooked and frozen Atlantic lobster claws. When:Available Year-Round Where/How:Where – Canada How – Wild-caught Back to Product Guide Characteristics Since this product is easily stored in the freezer, you can always be on top of your inventory. Simply thaw and serve lobster cocktail claws chilled or steamed with a side of melted butter or …
Lehi
Sustainability Rating:Grey – Unranked What:Also known as Silver Mouth Snapper When:Available September – May Where/How:Where: South Pacific (Fiji, Samoa, Hawaii, Australia) How: Wild Caught; Long Line Back to Product Guide Characteristics Firm fleshed, lehi is often compared to opakapaka but with a bit more flavor. For Your Menu This delicious fish is easy to work with – bake …
Lamb
Sustainability Rating: Grey-Unrated What:High quality free-range lamb When: Where/How:Where: Australia How: Farm-raised Back to Product Guide Characteristics Each lamb has the perfect balance of mouth-watering intramuscular fat and just the right amount of tender lean meat. The farmers are able to objectively measure the overall health and well-being of each lamb – as the healthier the lamb, the …
Kvarøy Arctic Salmon Original Dogs
Sustainability Rating:Grey – Unrated What:A delicious and nutritious salmon hot dog made from a special blend of responsibly raised salmon and special seasonings. When:Available Year-Round Where/How:Where – Norway How – Farmed Back to Product Guide Characteristics Raise the bar for your menu with Kvarøy Arctic Salmon Hot Dogs from Norway. These delicious and nutritious salmon hot dogs come from …
John Dory
Sustainability Rating:Grey – Unranked What:Sometimes called St Pierre or St. Peter’s Fish, John Dory is a round fish with a laterally compressed body. The fish has a characteristic dark spot on the side of its body used to confuse prey. There are also legends that say the dark spot on the fish’s side is St. Peter’s thumbprint. When:Available Year-Round Where/How:Where: …
Hamachi, Collars
Sustainability Rating: Red – Avoid What:Hamachi is Japanese for a certain species of Amberjack (Japanese Amberjack) that is farm raised. Hamachi is often confused or substituted for Hiramasa (or Yellowtail), which is also an Amberjack (Yellowtail Amberjack). When:Available Year-Round Where/How:Where: Japan How: Farm-Raised Back to Product Guide Characteristics Hamachi is technically a farmed yellowtail; with the same fantastic …
Halibut, Pacific
Sustainability Rating:Green – Best Choice What:Halibut from the Pacific Northwest. When:Available fresh Mid-March through Mid-November Available frozen and refreshed Mid-November through Mid-March Where/How:Where: Alaska and Canada How: Wild Caught, Long-line Back to Product Guide Characteristics Wild harvested halibut has wonderfully firm but flaky white flesh and a mild yet rich flavor. Because they feed voraciously on crabs, shrimp …