Santa Monica Seafood Announces Opening of Phoenix Office

RANCHO DOMINGUEZ, Calif., June 1, 2011 /PRNewswire/ — Santa Monica Seafood announced today that they have opened their new Phoenix, AZ distribution hub and will be providing delivery 4 days a week to the area. The building, located at 5522 W. Roosevelt Street, Ste. 4, Phoenix, AZ 85043, features a 1330 square foot office space and a 3830 foot warehouse space. The building will house sales and customer service offices, two loading docks and refrigerated and frozen storage.

Dave Litle, Santa Monica Seafood’s Senior Vice President of Sales & Marketing, noted, “We are incredibly excited to continue growing our presence in the Phoenix area. With its amazing dining scene and numerous opportunities for growth, having a permanent home here was the logical next step.”

Cindy Duncan has been hired to be Santa Monica Seafood’s Regional Sales Manager for Arizona. Cindy was previously the Manager of City Seafood’s operations in Arizona. Cindy will be based out of the new facility and will be joined by sales, customer service and administrative staff. Litle adds, “We are very excited to welcome Cindy to our team. Her experience in Arizona coupled with her extensive seafood knowledge means a great deal to us and will be key to our success in this market.”

ABOUT SANTA MONICA SEAFOOD

Santa Monica Seafood, a family-owned and operated company for the past 71 years, is the largest specialty wholesale distributor of fresh and frozen seafood in the southwestern U.S. with its corporate offices and processing facility located in Rancho Dominguez, California. Santa Monica Seafood also has two retail stores — in Santa Monica, CA and Costa Mesa, CA — which specialize in seafood and seafood related products. For additional information on Santa Monica Seafood, contact Mary Smith, Marketing Manager at (907) 229-9608.

CONTACT:
Contact person: Mary Smith, Marketing Manager
Company name: Santa Monica Seafood Company
Phone: (907) 229-9608
Fax: (310) 886-1057
Email: mganchoff@yahoo.com
Website: http://www.santamonicaseafood.com

This press release was issued through eReleases(R). For more information, visit eReleases Press Release Distribution at http://www.ereleases.com.

SOURCE Santa Monica Seafood Company

RELATED LINKS

http://www.santamonicaseafood.com

fresh seafood, frozen food suppliers, frozen seafood, Industry Press Release, Seafood Company, Seafood Distribution, seafood processsor, seafood supplier, wholesale seafood suppliers

by johngosp

In any kind of business relating to items, there should be considered a wholesale supplier that each and every organization must need to supply its goods to it at the agreed prices. Wholesale seafood suppliers are individuals who supply significant quantities of seafood in bulk to various merchants as well as to different other customers. These wholesale suppliers also gain a whole lot as they supply in bulk. There are lots of wholesale seafood suppliers that are offered but discovering the proper one for any specific kind of company is really essential. 1 must be additional cautious while selecting the correct wholesale seafood supplier as the shelf lifestyle of such foods is really less. Moreover as it is obtained in bulk and when left unused then huge losses will occur. The most effective thing to do whilst choosing the wholesale supplier is to go to some prospective suppliers in individual and find out from them as to what they are able to supply and when they meet the needs and anticipations. Also make certain that the good quality of the supply is really great. The track document and also the supply historical past of the wholesale seafood suppliers would be to be really keenly mentioned. Moreover make sure that the suppliers hold the habit of supplying the food on time. This may largely affect the business of a certain firm in many situations in the event the provide reaches late. In addition to this 1 has to make certain the price of the provide is powerful. There are lots of wholesale seafood suppliers obtainable within the market and for that reason the cost is certain to vary. Therefore it truly is needed that 1 goes for the most effective offer which can be price efficient but with out compromising to the quality. Also 1 must be sure that there’s always a steady flow of supply through the entire supplier. Similarly one can also get meat provide from wholesale meat suppliers.

http://www.articleant.com/43638-guidelines-locate-wholesale-seafood-suppliers

frozen food suppliers, wholesale seafood suppliers

Published on April 5, 2012
Colin MacLean RSS Feed

Buyers refuse to buy

Topics :
SPONL , Newfoundland and Labrador , Allied Workers , Boston

The Seafood Processors of Newfoundland and Labrador Inc. (SPONL) is refusing to buy lobsters from harvesters — again.

This is an almost exact repeat of how the process of setting a minimum price for the crustaceans unfolded last year, says people involved in the industry.

SPONL, which represents 25 processing facilities in the province, issued a news release Wednesday morning stating it could not afford to agree to the price set by the Standing Fish Price Setting Panel so it is refusing to buy lobster. Read more

seafood processsor, wholesale seafood suppliers

Joe Patti Seafood Company, Pensacola, FL. Pensacola’s largest and oldest seafood company. This place is amazing. Always clean and well stocked with the freshest seafood from around the globe. Hundreds of choices available at excellent prices. The service is superb and their setup is worth seeing alone. The place is always crowded, but you never wait long as the have plenty of staff to serve. The have a sushi court and serve Gelato and other specialty meats and cheeses. Did I mention their wine selection. One look and you can see why the locals and tourists go to Joe Patti’s.

Source You Tube

fresh seafood, frozen seafood, seafood supplier, Types of Seafood, wholesale seafood suppliers

For Immediate Release: Contact: Michael Drewniak
Kevin Roberts
Date: 06/30/2011 609-777-2600
Trenton, NJ – First Lady Mary Pat Christie declared Scott Anderson of elements in Princeton the winner of the 2011 Jersey Seafood Challenge for his signature dish that featured fluke with garlic scapes, panko, arrowhead cabbage and herbaceous vinaigrette. As the champion, Anderson will represent New Jersey at the Great American Seafood Cook-off in New Orleans in August. Today’s competition was held in the gardens at Drumthwacket.

“New Jersey has a vibrant and thriving seafood industry,” said Mrs. Christie. “These talented chefs prepared an outstanding lineup of dishes that demonstrated the superior quality of our bountiful Jersey Seafood and Jersey Fresh produce. Thanks to all sixteen competitors and the restaurants they represent for participating today and congratulations to Scott Anderson. I am confident he will showcase our Jersey pride representing the Garden State in New Orleans later this summer.”

A native of the Garden State, Scott Anderson spent part of his youth in Japan where the exposure to foreign tastes and flavors left a lasting impact. He began his career as a line cook at Baystreet Grill in Edison and later joined the Terra Momo restaurant group. There, he spent six years at Teresa Caffe before becoming head chef at Mediterra in Princeton, and later at Nova Terra in New Brunswick. He has also worked at The Ryland Inn with Chef Craig Shelton. In October 2008, he opened elements. Relying on the seasons, the inspiration and the bounty of the farm, Chef Anderson continually improvises when creating a menu.

“At elements, we think of our dishes as canvases and paint what feels right, while staying grounded in the essence of the ingredients,” said Chef Anderson. “So, I am looking forward to the competition in New Orleans and being inspired by the diverse, local ingredients to create a new experience.”

Other chefs who participated in the cook-off sponsored by the New Jersey Department of Agriculture included: Christopher Albrecht, Eno Terra and Enoteca, Kingston; Mitchell Altholz, Highlawn Pavilion, West Orange; Michael John Chu, Mehtani Restaurant Group, Morristown; Chris Curado, Chakra Restaurant, Paramus; Kevin Guinta, Plate American Café, Trump Taj Mahal, Atlantic City; Demetrios Haronis, Fin (Tropicana Hotel Casino), Atlantic City; Michael Inferrera, Mia (Caesar’s Hotel and Casino), Atlantic City; J. Geoffrey Johnson, Copper Fish on Broadway, West Cape May; Sofia Karakasidou, Kuzina by Sofia, Cherry Hill; Jack Koumbis, Assembly Steak House and Seafood Grill, Englewood Cliffs; James Laird, Restaurant Serenade, Chatham; Will Mooney, The Brothers Moon Restaurant, Hopewell; Elizabeth Penn, Student Chef, Academy of Culinary Arts, Atlantic-Cape Community College, Mays Landing; David Suscavage, The Foundation Room (Showboat Hotel and Casino), Atlantic City and Kevin Taylor, Los Amigos Restaurant, West Berlin. Second-runner up in the competition was Christopher Albrecht of Eno Terra in Kingston; third runner up was Kevin Guinta of Plate American Cafe at Trump Taj Mahal in Atlantic City and fourth runner up was Kevin Taylor of Los Amigos Restaurant in West Berlin.

The Great American Seafood Cook-off is limited to 20 chefs with the champion being named King or Queen of American Seafood. The cook-off is televised by the Food Network and is part of the Louisiana Foodservice Expo.

“Consumers are demanding local and we are proud to partner with our state’s chefs and restaurants to serve dishes featuring top quality seafood, vegetables, fruits and herbs caught or grown by our New Jersey fishermen or farmers,” said New Jersey Secretary of Agriculture Douglas H. Fisher. “Eating Jersey Seafood provides many health benefits and there is a great variety, with 100 different species of fish and shellfish caught or harvested by local fishermen and fish farmers. We hope all residents will be inspired to cook Jersey Seafood along with Jersey Fresh produce or head to a local restaurant and ask for these local varieties from the Garden State.”

Judging the competition were First Lady Mary Pat Christie; Secretary of Agriculture Douglas H. Fisher; Jennifer Monaco, Club Managers Association of New Jersey; Bill Tillinghast, Vice President, American Culinary Foundation-Northeast Region; Jim Weaver, President, New Jersey Slow Food Movement; Larry Frazer, American Culinary Foundation-Princeton; David Burke, Fromagerie, Rumson and board member of the New Jersey Restaurant Association; Peter Genovese, Star-Ledger “Munch-Mobile” and Ed Coss, Milford Oyster House.

Also on hand was Nicholas Davidson of Gusto Grill in East Brunswick, who created The Garden State of Mine, the winning cocktail of the 2011 New Jersey Restaurant Association’s Mixologist of the year competition.

Sponsors of the Jersey Seafood Challenge include Anheuser Busch, New Jersey Restaurant Association, Garden State Seafood Association, Atlantic Cape Fisheries, Inc., Barney’s Dock, Cape May Foods, Dock Street Seafood, Fisherman’s Dock Co-Op, Inc., Harbor House Seafood, Lund’s Fisheries, Inc., The Lobster House and Viking Village.

New Jersey’s seafood industry positively impacts the Garden State economy in many ways. For instance, in 2008, combined sales from commercial harvesters, seafood processors and dealers, seafood wholesalers and distributors and the retail sector added up to more than $2 billion. The industry also generates more than 40,000 jobs, with 2,000 commercial fishermen, and 1,380 employed by seafood processors/dealers; 4,176 by seafood wholesalers/distributors; and 32,426 by the retail sector.

Home to six major fishing ports, New Jersey fishermen reeled in 161.6 million pounds of seafood in 2009, valued at more than $149 million at all port combined. Four ports rank among the top 15 ports on the Eastern Seaboard – Cape May (3rd), Atlantic City (9th), Barnegat Light (10th) and Point Pleasant (11th). And, Cape May is the fifth largest port in the nation, hauling in 63.9 million pounds of seafood valued at $73.4 million.

New Jersey fishermen land more than 100 varieties of finfish and shellfish. The National Oceanic and Atmospheric Administration (NOAA) ranked the state first in the nation for pounds of shellfish landed in 2009, with $28.3 million pounds valued at $8.1 million. The state also ranked first in the landings of clams or bivalves, with 45.3 million pounds worth $27.5 million. In 2009, New Jersey ranked second in the nation in scallop landings with 14 million pounds valued at $90.1 million.

For more information about New Jersey seafood, visit the Jersey Seafood website at www.jerseyseafood.nj.gov.

PHOTO CAPTION 1: First Lady Mary Pat Christie judges entry in New Jersey Seafood Challenge

PHOTO CAPTION 2: First Lady Mary Pat Christie, Agriculture Secretary Doug Fisher and New Jersey Restaurant Association President Deborah Dowdell gather with entrants of New Jersey Seafood Challenge at Drumthwacket

http://www.nj.gov/governor/news/news/552011/approved/20110630d.html

food safety, fresh seafood, Industry Press Release, seafood, Seafood Company, Seafood Distribution, seafood processsor, seafood products, seafood recipe, seafood recipes, seafood supplier, wholesale seafood suppliers

by Stavis Seafoods, Inc.
Posted: Tuesday, September 13, 2011 at 4:15PM EDT

Boston, MA – Stavis Seafoods, a leading international importer, exporter and distributor of fresh and frozen seafood, today announced it added BOS’N Cooked Langostinos to its broad line of retail-ready seafood. BOS’N Cooked Langostinos, caught off the coast of Chile, are available in an eye catching, stand alone, eight ounce package that offers multiple display opportunities for retailers. The new BOS’N branded seafood’s price point is ideal for consumers looking for a delicious and affordable compliment or substitute for recipes that call for shrimp, crayfish and/or lobster.

“Our BOS’N Cooked Langostinos are a delicious and affordable shellfish that is extremely versatile in the kitchen,” said Richard Stavis, CEO of Stavis Seafoods. “They are ideal for pasta, soups or bisques and great in lobster rolls or seafood casseroles. At Stavis, we are committed to searching the globe to find great seafood that meets our customers’ needs. Our Langostino Meat delivers consistent quality in attractive packaging and is a strong addition to Stavis’ family of recipe-ready, superior quality branded seafood.”

BOS’N Cooked Langostinos’ are jumbo sized and completely additive free. They have a sweet flavor that is similar to Canadian Lobster but more intense with a delicate texture. Providing 100% yield, these Langostinos were raised in the cold waters off South America and are a favorite among foodservice and restaurant professionals because of their incredible versatility.

Stavis Seafoods has five unique brands. Foods From the Sea delivers unique dining experiences from around the world, while the Prince Edward brand focuses on providing premium shellfish items. The BOS’N brand delivers quality seafood without compromising freshness or taste while the Boston Pride brand provides convenience and value. Stavis also has an innovative new brand designed to deliver peak of season freshness all year round called ChillFresh. At Stavis Seafoods, we bring more to the table.

About Stavis Seafoods, Inc.

Stavis Seafoods is a family business that has been a Boston Waterfront landmark since 1929. Originally called Stavis Ipswich Clam Company, Stavis Seafoods ships more than 34 million pounds of fresh and frozen seafood annually. Working from an inventory of more than 800 seafood items, Stavis distributes seafood via air, truck and ship worldwide. Flexible and fast paced, Stavis Seafoods’ expert buying desks provide up-to-the-minute market information and extremely competitive pricing to all its customers. Stavis also offers a line of famous brands, including BOS’N, ChillFresh, Foods From the Sea, Boston Pride and Prince Edward. For more information about Stavis Seafoods, please call us at (617) 482-6349 or visit us at www.stavis.com.

Source: Stavis Seafoods, Inc.

Boston Seafood, fresh seafood, frozen food suppliers, frozen seafood, Industry Press Release, seafood, Seafood Company, Seafood Distribution, seafood processsor, seafood products, sustainable seafood, Types of Seafood, wholesale seafood suppliers

By: sharpweb4

Alaska is very beautiful place to travel. There are number of reasons for that. One reason is that Alaska is having source of seafood. So being a seafood lover you can think of going to Alaska. Alaska is known for its fishing also. It is number one seafood supplier.

Alaska seafood supplier is famous for quality seafood supplies. So either you are a seafood lover or you want to do fishing Alaska is the best choices. This place is also famous for quality of seafood supplier. This is the place where you can find quality of seafood items like Alaskan king crab, sockeye salmon,coho salmon extra. Food is the major requirement of human being .Whatever place you go food is the major issue. Alaska full fills your requirement of seafood supplier. However, there are multiple types of seafood supplier industry tenders in the market. Some are at larger scale and some are small. Some work at international scale some are local. All these offer good business types.

Seafood supplier comes with variety of food like frozen food supplier and fresh food. Frozen seafood supplier is also available in market today. There are number of advance techniques today. So with the help of these techniques seafood supplier are storing this seafood and freezing it. So that is why frozen food supplier is very much in demand. Frozen food supplier protects their seafood in such a way that the food retains its nutritious value. But still you should be careful in choosing frozen food supplier. They should be reliable and quality of food they provide should be good. One thing the seafood product you buy should be stored and freeze in a good way. Frozen food suppliers should be chosen with some criteria that their seafood is fresh and healthy, that is stored in good place. When you delivery your seafood you should check it. When it is delivered you need to check the temperatures of seafood chilling and frozen food packaging is not damaged, it is what you order seafood online and is handled and transported correctly. If not contact seafood supplier immediately. So frozen food is healthy to have if your frozen food supplier is good. So enjoy with frozen seafood Alaska. With the advanced fishing and storing techniques that exist today these reputable seafood supplier are most times catching and freezing their seafood within just a few hours. Buying from these seafood supplier  will give you assurance that even frozen food supplier the seafood will be quite literally fresh as it’s been caught and ready to sell in their shops within a day at the most.

sharpweb4 – About the Author:

Author is an executive with Seafood supplier. His hobbies are traveling, fishing, reading, singing. For more information on Best Seafood Supply visit our website.

Source: http://www.articlesbase.com/main-course-articles/best-seafood-supplier-in-alaska-4803867.html

fresh seafood, frozen food suppliers, seafood, wholesale seafood suppliers

SEPTEMBER 23 HEARING IN ALEXANDRIA FOR TEMPORARY RESTRAINING ORDER

NEW ORLEANS, Sept. 13, 2011 /PRNewswire/ — Industries relying on seasonal temporary foreign employees are facing changes to the H-2B visa foreign worker labor policy that could be devastating to the economy. A hearing in Alexandria, Louisiana on September 23 will be held to consider a temporary restraining order (TRO) filed by an alliance of Louisiana industries which includes members of the Louisiana Seafood Promotion and Marketing Board.

The seafood industry, forestry product manufacturers, hotel and amusement park operators, and sugar cane processors are just some of the businesses that will be affected by the new proposed regulations being set forth by the Department of Labor. In response, a group of plaintiffs, including the Crawfish Processors Alliance, Inc. and American Shrimp Processors Association, has filed a federal lawsuit against the US Department of Labor and Homeland Security in US District Court to postpone or permanently halt the changes, which are set to take effect September 30, 2011. The hearing on the TRO is set for Federal Court on September 23, 2011 at 9:30 a.m. at the Alexandria Courthouse, 515 Murray Street, Alexandria, LA.

Ewell Smith, Executive Director of the Louisiana Seafood Promotion and Marketing Board, says, “The seafood industry currently provides many jobs for American employees. Those jobs will be lost to our economy and the U.S. workers in these non-H-2B jobs will be severely affected if the new wage increases for H-2B foreign guest workers are not stopped before September 30.”

Created in 1987, the federal H-2B program allows nonimmigrant alien laborers to work seasonal, temporary jobs that Americans haven’t wanted in the past. Small business groups in Louisiana rely heavily on these workers to produce their products. The new Department of Labor regulations for the H-2B program will raise wages dramatically, by as much as 83 percent in some instances.

Mike Voisin, CEO of Motivatit, one of the largest oyster processors in the U.S., says he prefers to hire American workers. “But we can’t get them to do these jobs,” he continued. One of the groups in the suit, the Crawfish Processors Alliance, is represented by Frank Randol, who runs a crawfish business and Cajun restaurant in Lafayette. “In 40 years in the business I’ve faced a lot of challenges, but now we are facing our own government trying to shut us down.”

Seafood processors depend on H-2B workers to support the farmers who raise their crawfish in paddies and fishermen to process the seafood harvest. The downstream restaurant, grocers, and wholesale seafood purveyors also are dependent on the output of the processing operations. Hundreds of businesses in Louisiana with thousands of employees will be negatively affected.

Added Smith, “The new H-2B prevailing wage rate will cripple Louisiana employers while many of our foreign competitors, who do not face such labor costs, are already operating at a significant advantage.”

“The impact of these changes will not be to hire more American workers, it will be to shut these businesses down. And then tens of thousands more will be out of jobs.”

The LSPMB was created in 1984 by the state of Louisiana to support their vast historical commercial fisheries industry. The Board is composed of 15 members and each member represents a sector of the industry: harvesters, processors, wholesalers, restaurateurs/retailers, fisheries resource managers, public health officers and marketing specialists.

Contact: Ashley Roth (504) 286-8735 or Ashley@LouisianaSeafood.com

SOURCE Louisiana Seafood Promotion and Marketing Board

seafood, seafood article, Seafood Distribution, seafood processsor, seafood supplier, wholesale seafood suppliers