Privacy Policy
Privacy Policy Last updated: December 23, 2020 Catalina OP (“us”, “we”, or “our”) operates the Catalina OP website (the “Service”). This page informs you of
Search Results for: uni – Page 3
COVID-19 Statement
Dear Valued Customer, We appreciate your patience during these unprecedented times. As news of the coronavirus (COVID-19) continues to evolve, we want to assure you
Shipping
Shipping Information SHIPPING & DELIVERY DATES CHEF QUALITY PREMIUM SEAFOOD…DELIVERED! All orders have a $50 minimum. Orders must be placed by 11AM PST for Next
Wholesale
Wholesale Fish Market Catalina Offshore Products Wholesale As a primary receiver of fresh fish and shellfish and one of the largest importers of fresh seafood
test
Apply filter 10-20 Sea Scallops, Sushi Grade, Dry Pack See Options 16/20 P&D Wild Mexican Raw Shrimp, (IQF) 2lbs See Options Abalone (Awabi), Live Sashimi
Yellowfin Saku, Sashimi Grade Ahi
In Japan the term saku means block. Saku is commonly served as maguro in sushi bars. Because of its uniformity, yellowfin saku is often preferred by Japanese chefs for sashimi and other sliced presentations.
Ideal for making ahi sushi or for pan searing, our premium yellowfin saku is boneless and skinless with blood line removed. It has been super-frozen at -40 degrees Celsius in under an hour to eliminate deterioration of the cells in the meat. The result is a noticeably firmer texture. It has also been treated with carbon monoxide (CO) for color enhancement.
This wild product originates in Asia and is provided by Krimson, a brand known by chefs for consistent quality and exact portions. Frozen/vacuum packed pieces are approximately 10 oz each.
Ikura Salmon Roe Caviar
These lightly salted salmon eggs, known as ikura, are harvested from wild Alaskan salmon. In the cold pristine waters of Alaska, fish develop naturally with a superior flavor and texture. This results in top quality fish eggs that are used to make caviar and other roe products prized the world over.
Eating ikura is as fun as it is delicious as the little, bright orange balls start out soft on the tongue before releasing their “pop” of salty-sweet ocean liqueur. Ikura is especially popular in sushi bars, where it is often served with rice, plainly or rolled in nori. You’ll also often see it paired with uni and oysters in a combo known as the ‘honeymoon special’.
Product of USA. Certified Kosher.
Mt. Cook SAIKOU Sashimi Grade Salmon (Sake), Farmed
Mt. Cook Alpine Salmon is a freshwater farm-raised king salmon. The SAIKOU brand is Mt. Cook’s highest quality sushi grade salmon. Being reared in extremely cold fast-flowing water gives this fish its unique properties.
Silky smooth and sweet on the palate with an uncluttered taste, Mt. Cook SAIKOU salmon has the lowest inter-muscular fat of any salmon in the world. It also boasts twice the amount of heart healthy Omega-3 fatty acids. Its superior appearance, with less marbling and dense flesh that holds together perfectly, makes this salmon an ideal choice for sake sushi! Fillets come skin off.
Sustainability
New Zealand leads the salmon farming industry with its best practices, natural ecosystems and sustainable approach, and Mt. Cook Alpine Salmon stands at the forefront.
With a score of 8.59 out of 10 for its ecological sustainability from Seafood Watch, Mt. Cook Alpine Salmon is the highest scoring salmon farm in the Seafood Watch rating system. Green-rated a “Best Choice”, Mt. Cook SAIKOU salmon is naturally free of parasites, GMOs, antibiotics, chemicals, mercury and other heavy metals due to being responsibly farmed in the pure glacial water of New Zealand’s Southern Alps. In fact, the water surrounding Mt. Cook’s non-polluting farm is so clean, you can drink it both above and below the farm!
Chilean Seabass 8oz Portion
Chilean seabass boasts large, white meat fillets with a delicious mild flavor and pleasantly firm texture. Broiling, grilling or pan searing produce the best cooking result, but the high fat content of this fish makes it almost impossible to overcook. When you really want to treat yourself, Chilean seabass will not disappoint!
Did You Know?
The Chilean seabass ((Dissostichus eleginoides) is a deep-water species also known as Patagonian toothfish, caught in southern ocean waters near and around Antarctica. The Chileans were the first to market toothfish commercially in the United States, earning it the name Chilean seabass, although it is really not a bass and it is not always caught in Chilean waters. Our wild Chilean seabass is harvested from MSC Certified waters and frozen at sea (FAS) to preserve its superior flavor and texture. Once offloaded, it is filleted with skin off and pin bones removed, then portioned, individually frozen and vacuum packed.
Sustainability
Chilean seabass became a very popular fish in the U.S. in the 1990s which resulted in overfishing. As the populations of Chilean seabass declined, some conservation groups began calling for a boycott of the fish in the early 2000s. Fishing methods have since improved. Chilean seabass is not listed as an endangered species and it is legal to import into the U.S. if it was caught within the law and provides for conservation of the fishery. MSC certified fish, specifically, depends on a host of factors, such as not overfishing and reducing bycatch. This seal of approval from the Marine Stewardship Council ensures traceability from boat to market, requiring fishers to tag fish and third parties to perform inspections and audits.
Live Whole California Red Sea Urchin
**Must be for next day delivery; not available for shipment to Hawaii**
Sea urchins are spiny, bottom feeding echinoderms that are found around the world. California red sea urchins (Strongylocentrotus franciscanus) dwell in kelp beds near the coastline and range in color from red to dark blackish purple. The can reach up to six inches in diameter and average about one pound each.
Inside every sea urchin is the prize: bright orange to pale yellow, “tongues” of uni. Commonly referred to as roe, these soft golden tongues are actually reproductive organs. Uni has long been considered a delicacy in Japan and sushi bars worldwide because of its sweet flavor and succulent texture that melts in your mouth. In some cultures, it is considered an aphrodisiac!
When we ship live California sea urchin, it is indeed alive. Urchins are cold packed with gel ice and mailed with the last shipments of the day to make sure they are strong enough for the journey. Sometimes a live urchin perishes during transit. However, this in no way means the urchin is bad. We guarantee it is still completely fresh and perfectly safe to consume.
Once you get the hang of it, cracking, cleaning and serving sea urchin is quite fun! To view a video tutorial:
When you crack open a whole, live California sea urchin you will find any combination of the following grades. All can be eaten raw.
Uni Grades
Gold (A-Grade): Bright gold, yellow or orange color. Creamy yet firm texture. Fresh ocean scent and ocean-sweet taste. Uni pieces are large and complete intact. This is exceptionally high-grade uni for use in top-quality sushi.
Premium (B-Grade): Gold, yellow or orange color but less brilliant than A-Grade. Creamy yet firm texture. Uni pieces are smaller but primarily intact. Fresh ocean scent and ocean-sweet taste. Used for sushi and other dishes as the featured item.
Vana (C-Grade): Dark yellow or orange or even tending toward brown in color. Melty texture and slightly nutty flavor. Uni sections may be intact but are mostly broken pieces. Typically shipped frozen. Due to its ultra-soft consistency, vana is typically used in dishes where it is mixed with other ingredients, such as soups and sauces.
