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Safe Harbor - Low Mercury Certified Seafood
SeafoodS.com is proud to offer certified, low mercury seafood. We are bringing this service to our customers in response to the current, often confusing, media attention surrounding mercury levels in seafood. The health advantages of the good fats found in fish are very clear, but for added assurance we now have independent third party Safe Harbor® technicians testing seafood on a daily basis in our West Coast facility.
“The best science coming out over the last two years has overwhelmingly been in favor of the benefits of seafood consumption," said Michael T. Morrissey, director of Oregon State University's Seafood Laboratory in Astoria, OR. Though some species of fish around the world are likely to be contaminated with mercury, PCBs and other toxins, the benefits of eating seafood continue to outweigh the risks. The problem
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Featured Chef:
Sean Bernal
A native of Santurce, Puerto Rico, Sean’s appreciation of fine food came at a young age from a family that loves to cook. After a short time at a local community college, Sean decided to follow his passion for food and obtained his first cooking job as a breakfast cook.
While attending Johnson & Wales University to pursue an Associate’s degree in Culinary Arts, he earned an apprenticeship with Chef Hans Klein of The Bistro in Coral Gables. After two years at the Omni Colonnade, his desire for growth earned him a coveted sous chef position to open Baleen on Grove Isle with Chef Robbin Hass. Just a few years later, Sean was recruited by the brand new J.W. Marriott in Downtown Miami to be the Chef de Cuisine for its culinary operations. From there Sean held the position of Executive Chef at Tambo Restaurant in South Beach where he gained national acclaim for his creative Latin-Asian styled cuisine. Bernal returned to Coral Gables to unveil his new style fusion “Latinean” cuisine at Pescado Restaurant.
Sean’s cooking blends perfectly with the hot Florida sun, using fresh local tropical fruits, Latin heirloom quality vegetables and of course “Ultra-fresh” fish and shellfish from local waters…blending influences from traditional Caribbean, Latin, South American and Asian cuisine that fits in perfectly with Oceanaire’s daily changing menu.
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