Dockside Report – A Market Report by Santa Monica Seafood

smseafood Dockside Report

June 30, 2022 | volume 22, No. 14

Lobster Cocktail Claws

LOB394 - 7-9ct
Lobster cocktail claws are a fantastic item to add to any menu. It is simply delicious with tender and flavorful, sweet meat. Each claw has shells that have been removed at the lower half for a nice presentation and easability for diners to enjoy.

Since this product can easily be stored in the freezer, you can always be on top of your inventory. Simply thaw and serve only what you need.

  • Fully cooked
  • Individually Quick Frozen (IQF)
  • Available year-round

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250001 - Original Flavor
Raise the bar for your menu with Kvarøy Arctic Salmon Hot Dogs from Norway. These delicious and nutritious salmon hot dogs come from a special blend of responsibly raised salmon and special seasonings with a flavor that will captivate even the finickiest eaters!

What’s better? A flavorful hot dog that is more than just actually IS good for you! In addition to the mouthwatering, nostalgic experience you expect from a hot dog, ours are packed with a full weekly recommended allowance of Omega 3s in one serving! They are non-GMO, gluten-free, and can be stored in the freezer for up to one year. Simply thaw and they are ready to grill, broil, or pan-fry!

  • Gluten-free
  • Non-GMO
  • Keto-Certified
  • Faire Trade Certified
  • BAP Certified
  • ASC Certified
  • 8 bg/cs; 18 ea/bg (144ct Foodservice pack)

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ImageExecutive Chef Greg Byma
Executive Chef
Greg Byma
Orange Hill Restaurant & Events

Chef Greg Byma worked in construction throughout his early 20s until he realized his heart was somewhere else. He enjoyed the early memories of all the times he spent cooking with his grandmother and watching the joy in those who shared in their culinary creations. With the support of his wife Frank’e, he embarked on a new adventure to pursue his true passion, and in the winter of 2002, he enrolled in the Culinary Arts Program at The Art Institute of Orange County. While attending the program, Chef Byma started working at Ralph Brennan’s Jazz Kitchen in Anaheim. During this time, he learned to master every station in the kitchen until he was promoted to Sous Chef, just one month after receiving his degree at The Art Institute.

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Frozen Specials


Grocery Products