Fish Tails – 4/30/20


  • OK, second “Fish Tails” in a week because there’s so many new folks on this list that didn’t get a chance to read the first coupla’ exhilarating issues of da’ “Tail”. And Mother’s Day coming up next weekend, which has historically been one of the top three restaurant days of the year, and since you’ll be making brunch or dinner instead of making reservations, you’ve come to the right place! Trivia Question: What are the other two busiest days for restaurants during the course of a year?  Just two new paragraphs in this issue, and the rest is re-‘Tail’…
  • NEW ITEM — CHILEAN C-BASS COLLARS: This is a chunk of the fish from right behind the head, which includes a hefty portion of “shoulder” and belly meat. It’s butterflied open, so no spine/backbone, but it’s not considered bone-LESS. A chunk is about 4# up to 10 or 12#.  A little Chile C-Bass history: First of all, it’s actually Patagonian Toothfish, but apparently that’s not a good name for marketing purposes. And at least one company has tried to market it as “Mero”, which was simply a brand name of a large seafood company. Anyway, the numbers here aren’t accurate, but just to give you an idea — Once upon a time there was about 1,000 pounds of Chilean C-Bass imported into the USA, but consumers in the US ate about 1,000 TONs of it! So, the assumption was that there was a lot of pirating happening (undocumented and illegal fishing and sales), so there really must be no fish left out there to sustain a fishery, so influential organizations such as Monterey Bay Aquarium SeaWatch program put Chile Bass on their red-list (which means avoid consuming this item). Since then, science determined that there was (and still is) in fact a huge & sustainable biomass of Chile Bass and much stricter regulations were installed and enforced, but the damage had been done — importers weren’t bringing much at all into the US because the demand had dried up, and pricing soared. Finally, just a few years ago, (with probably what was a lotta’ bribe money from the Chilean and/or Argentine and/or Peruvian governments), MBAq SeaWatch upgraded Chilean Bass to “yellow”, meaning it’s a good alternative. But we all know that bad word-of-mouth travels better than positive messages do, so it’s still taking quite a while for Chilean C-Bass to catch on again. Give this stuff a try — we think you’ll be pleased.
  • Paragraph 2 will be shorter: This would be very helpful to us — when we reply to you from one of our personal email accounts, which would usually look like Lloyd or Kaiser or Travis or Mitch, PLEASE reply back to, or include our general eMail address, which is  Mahalo, and here’s the previous “Tails”, re-‘Tail’…
  • Aloha Seafood began 12 years ago as a seafood distribution company, delivering primarily to restaurants, hotels, markets, and caterers. Our personnel had many combined years of previous experience in the industry, and professional chefs, butchers, and purchasers were our customers, and still are. We coined the acronym “ESSSP”, standing for environmentally safe & sustainable seafood products, with the thought in mind that the consumer’s thirst for knowledge and a story behind what they were eating was not jut a passing fad, but rather a new and growing trend. We were right.  Fast forward to now, we’re adjusting our business model to include deliveries to you, the home chef. And we have a feeling that proteins (such as seafood) on a home-delivery model will continue to trend more popular, and not just fade away when this thing is in our rear-view mirror.
  • As this HDS (home delivery service) is a whole new process for us, we’ll run into some bumps along the way, but we’ve got the connections, the inventory, the experience, and the infrastructure to make this work. We are a HACCP Certified facility, we are subject to regular inspections by both State and Federal agencies, all of our supply-lines are similarly regulated, we’re under strict GMP & SSOP Standards for Food Safety, and we’re currently (above-and-beyond) adhering to suggested guidelines for distancing, covering, sanitation, and sensory testing before we enter our own facility.
  • Here’s what we do, and how you can get involved …
  • Place your orders at  (be careful, that’s a dot net, NOT a dot com). Include your Name, your Address, and your Phone Number. We’re asking for $100.00 minimum orders, and we’re tacking on a $10 service fee. Cash or Credit Card (Square app) are the preferred payment methods.
  • We carry a full line of seafood, so $100 is easy to attain. If not, please keep in mind that you can take a 3 or 4-lb fillet of Salmon (and many other fish), and cut it up into portions, (we may get into portioning at a later time, but not yet — stay tuned), and freeze it for later use. You can also combine your order with your neighbors, your families, your pets, your friends & your enemies — they all gotta’ eat too.
  • Our hours are like garbage men & stockbrokers & wholesale florists — we start at dark-o:thirty a.m, and we’re typically done by noon — so if you want to talk with somebody, or get a reply to your eMail, or we wanna talk to you, now you know.
  • Some “hot specials” right now are 1-lb units of Ground/Minced Ahi — use it for Burgers or Burritos, Great for Tuna Salad, even works for Poke, I’m told.  Also, Philippine Octopus, about 2.5 to 8#ea. Prices are in the attached Price-List, which is a pretty complete list of what we have to offer. Click below.
  • We’re gonna use this platform (“Fish Tails — HDS”) to educate you on a gazillion “basic” things that we in the industry take for granted, but that you may not know about — such as Common/Standard Nomenclature, Local and Exotic, Farmed and Wild, Fresh and Frozen, etc. … please tell us what you wanna know more about. Here’s Lesson #1: Don’t be afraid of the word “Frozen” — any time something is frozen, its shelf-life is greatly extended because bacteria growth is slowed or halted. Great example is a so-called “fresh” Shrimp/Prawn that still looks nice with no detectable bad odor and no dark streaks after 2 or 3 days — THAT SHRIMP WAS FROZEN at some point. The problem with freezing is usually a problem in the thawing process that results in a spongier (more spongy?) or softer flesh than one would expect. Some large fish with a high fat/oil content (Farmed Salmon, Chilean C-Bass, Black Cod, Hamachi) freeze and thaw very well. Other more lean fish (AK Halibut & Wild Salmon for instance) not quite as well. Best thaw method is slow thaw — put it in your refrigerator for a few days. Second best is to leave it out on your counter overnight, or while you’re at work during the day. Not in the sun, OK? Another tip for slow-thaw is to have it wrapped in newspaper while it’s frozen and during thawing. Newspaper is a great insulator. Another way is to run COLD water over the product or plastic packaging. If your Shrimp are in a 5-lb Frozen Block, put ’em in a colander, direct the cold water over a corner of the block, wait about 10 minutes until some break away, and put the remainder of the block back in da’ freezer. Please DO NOT thaw with warm water, and DO NOT thaw in standing water. You may ask, “Does it need to be Frozen if I’m gonna eat it raw/sashimi?” According to an actual law that is never enforced, and according to a lotta’ old-school Japanese chefs, the answer is yes. The reasoning is that freezing kills any parasites. And for Japanese chefs, they know it’s easier to cut ultra-thin slices from partially frozen product. But things are different nowadays, and we say to go ahead with raw never-been-frozen consumption. Here’s what I do — if it’s gonna be eaten in a few days, then leave it fresh. For later in the week, put it in your freezer for a few hours, just enough to give it a “crust”, but not long enough to freeze it into a solid block. (Then thaw it in da’ reefer as discussed earlier). Anything longer than about a week, go ahead and freeze it. Why do I feel like I lost a bunch of y’all when I said “parasites”? — Maybe that’ll be a good one for Lesson #2, huh?
  • OK, here we go about Shrimp, and there’s still more re-‘Tail’ following this … Without getting into the Latin names for different species, we carry mostly Wild Gulf Whites from Mexico and the US, some high-end Mex’n Pacific Blues, and Farmed Gulf White P&Ds from Asian countries. (P&D stands for Peeled and Deveined, which is a “value-added” component, the value being that you can pay the same price or even less for a P&D as for a Shell-On tail). Almost all are raw, maybe one or two sizes of CP&D (Cooked P&Ds). (Note that the Asian product that we carry are the Gulf of Mexico species because they do very well over there, with much less problems with pollution, diseases, social issues, environmental issues, mortality, etc., as well as a better processing yield from Whole Live Prawn to final use than Black Tiger Prawns. We do Not carry Black Tigers. Almost all of our Shrimp/Prawns are previously frozen, and that’s how it is everywhere, because these critters have a very short shelf life if they haven’t been frozen right away. So when you order, we need to know the form and the size. Form: If you just say “Shrimp”, you’ll get a Shell-On Tail, (‘HLSO’ in our industry, but that might be TMI for y’all). For a Whole Shrimp, you’d say “Head-On”, and for Shell-OFF and No vein, you’d state “P&D”. A bit off on a tangent here, but the vein in a Shrimp is its digestive tract, and most shrimp, especially farmed ones, have been purged/starved for a few days ahead of harvesting, so there’s nothing in their digestive tract, hence no need for concern if the vein isn’t completely removed. And it’s all organic stuff anyway, adds to the flavor profile, huh? Where was I? Oh, Sizing: When you see numbers associated with Shrimp such as 16/20 or 71/90, that refers to how many shrimp there are in a pound. So a smaller number equates to a larger Shrimp. Our largest Shrimp are U/12s (under 12 pcs per lb), and our smallest raw Shrimp are 71/90 P&Ds, about the size of the last segment of your pinkie finger. Generally, the larger the Shrimp, the higher the cost. The most popular sizes are 16/20s and 21/25s. We try not to get involved with terms such as ‘Jumbo’ or ‘Colossal’, because those are grocery store marketing terms that often don’t reflect one’s concept of ‘jumbo’ or ‘colossal’. And for another story at a later date, we’ll talk about the little (300/500) Cooked ShrimpMeat from Oregon that are highly regarded on Monterey Bay Aquarium’s SeaWatch list, and what you’re eating when you order a Shrimp cocktail here at Fisherman’s Wharf or at any other little seaside fish shack.
  • PLEASE forward this or share about us with your social network. We can feed a lotta’ mouths.
  • Mahalo, it’s meaningful that you’re thinking of us, and we’re extremely grateful. We’re wobbling on our training wheels, but we’ll hold your hand through this, and we’ll all move forward together.

Place your orders, or ask questions via the following methods, and please remember to include your Name & Address & Phone Number.

1st preference — eMail your order to:
2nd choice — Text us at:    628-800-4324
3rd best – Call / Leave Message to our order-desk at:   415-441-4484


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