OMD Inc.

& URGENT MARKET ALERT FROZEN
LOBSTER MEAT 2026
I just got off the phone with one of the
LARGEST lobster producers and processors in the world.
What she told me needs to reach every chef, buyer, and operator before summer hits.
* THE PRICE ON FROZEN LOBSTER MEAT IS NOT COMING DOWN.
Here’s what she told me directly:
For the first time in FIVE YEARS — the Nova Scotia season is closing with prices going UP instead of down on Blast Frozen
Lobster Meat.
Their season runs November through May 31. Premium-grade raw material sourced straight off the boats. Here’s what
“normal” looked like:
• Nov - Mid March: $7-$8/Ib raw material
& Mid March (peak): ~$10/lb
End of March. hack down to $7-$8/lb This year’s closing price on raw material? $11/lb.
$3 to $4 ABOVE the historic high. At the END of the season. When prices are supposed to drop.
She said she has NEVER seen this before. ⚠️ WHY IS THIS HAPPENING?
━━━━━━━━━━━━━━━━━━━━━
Nova Scotia can no longer source enough raw material locally. They are now pulling from other districts — districts that opened TWO WEEKS EARLY this year.
But here’s the problem:
The water was colder than normal. Fishermen expected big yields. They didn’t get them.
And because the raw material costs have skyrocketed, every step of the Blast Frozen process that follows has gone up with it: ❌ Fuel for the fishing boats — UP
❌ Fuel for the trucks hauling raw material — UP
❌ Processing costs — UP
❌ Cold chain logistics — UP
Every input. Every step. Nothing is coming back down. Demand is surging. Blast Frozen Lobster Meat supply is tight. The Lobster Roll Outbreak is REAL and it is only accelerating into summer.
The smartest move you can make today:
🔒 Lock in your Blast Frozen Lobster Meat price NOW — before it moves higher
🔒 Secure your volume while it’s available
🔒 Get ahead of the market instead of chasing it all summer long
We have inventory. We have the relationships. And we are telling you this because we want you positioned to WIN this summer — not scrambling in July.
Call or text us today. Let’s lock you in.
Chef Gregory

🦞 THE LOBSTER GAME JUST CHANGED.
And Bistro Prime Seafood Corp is the reason why. Let’s cut straight to it.
You’ve been overpaying for lobster meat. Every case. Every order. Every single time.
We know it. You know it. And frankly — the distributor charging you those prices knows it too.
That ends today.

💥 GUARANTEED LOWEST PRICING ON PREMIUM LOBSTER MEAT IN AMERICA.
Not “competitive.” Not “market rate.” Not “we’ll try to match it.”
GUARANTEED. LOWEST. PERIOD.
We’re not running a promotion. We’re not offering a 30-day trial rate. This is how we operate — every order, every case, every account, every day of the week.
And here’s what makes it even more remarkable:
We’re not cutting corners to get there.
WHAT MAKES BISTRO PRIME DIFFERENT?
We are culinary graduates of Johnson & Wales University, Providence, Rhode Island.
Our team grew up alongside the lobstermen and processors of Maine and the Northeast.
We didn’t study this industry.
We were built inside it.
And because of that, we engineered something the seafood world had never seen:
✅ TCK Meat — Exclusive to Bistro Prime
✅ Lobster Claw Meat — Exclusive to Bistro Prime
✅ Lobster Knuckle Meat — Exclusive to Bistro Prime
You will not find these products in any grocery store.
You will not find them at any seafood counter.
WholesaleSeafood GuaranteedPrice ChefLife FoodServiceUSA DistributorOpportunity LobsterDivision SeafoodIndustry JoinOurNetwork ThisIsLobster

Mottainai: 
The Unbelievable
Wagyu of Lamb!  Introducing the Mottainai Lamb Program, where culinary excellence meets sustainability! Get ready, chefs, to elevate your dishes with the Mottainai Wagyu Lamb—a product that redefines the very essence of gourmet lamb. Now proudly available in the United States exclusively through Bistro Prime Foods International, the sole direct distributor of this elite offering, this isn’t just lamb; it’s a remarkable experience that tantalizes the palate while honoring our planet. With its rich flavor and unparalleled tenderness, this exquisite lamb is finally making its grand debut in the USA. Seize the opportunity to be the first and only distributor in Florida to present this culinary jewel, and let your kitchen be the backdrop for an unforgettable dining adventure!
Please Message Me!
Thank you,
Chef Gregory

CHEFS. THIS SUMMER JUST GOT REDEFINED.
Introducing the TUNAHAWK™
The Bone-In Dry-Aged Tuna Tomahawk
Available Now from Bistro Prime Seafood Corp
Picture it: the long, dramatic bone. The deep, aged color of premium bluefin. The silence that falls over your dining room the moment it arrives on the pass.
This isn’t a seafood course.
This is THE moment of your entire season.
🏆 America’s First Artisan Custom Fish Butchery has done it again — and this time, we’ve reinvented the centerpiece.
DRY AGED. BONE-IN. SHOW-STOPPING.
We took the raw power of a prime tomahawk — that commanding presence, that undeniable theater — and translated it entirely into the ocean’s most prized catch.
Precision-butchered. Artisan dry-aged. Cut with the exacting hand of a master craftsman.
This is not an adaptation of something that came before.
This is an INVENTION.
And your summer guests? They will never forget it.
⚡ ZERO PREP. STRAIGHT TO THE FIRE.
Every hour of French bone technique, precision portioning, and monitored dry-aging — we’ve done all of it for you. Your shipment arrives restaurant-ready. Staged. Finished. Prepared to perform.
You walk straight to the fire and command the kitchen.
THE MOST DISTINCTIVE SEAFOOD CENTERPIECE IN AMERICA — AVAILABLE NOW.
This is the cut that defines a season.
The dish your guests talk about for years.
The one item your summer menu cannot afford to be without.
BISTRO PRIME SEAFOOD CORP
America’s First Artisan Custom Fish Butchery
Summer 2026 · Restaurant-Ready · Available Now
📩 Reach out today. Summer menus are being built right now — and this one belongs on yours.
Seafood2026 RestaurantReady CulinaryArt FishButchery TableSideTheatre

Discover the value of maximizing seafood yield.
AVAILABLE FOR THE MONTH OF MAY.
Wholesale Only
Restaurant Ready
Rack Of Turbot
$25.95 lb
20 Ib Cases
THE MOST DISTINCTIVE SEAFOOD
CENTERPIECE IN AMERICA - AVAILABLE NOW.
This is the cut that defines a season.
The dish your guests will talk about for years.

The one item your summer menu cannot afford to be without.
This is not an adaptation of something that came before.
This is an INVENTION.
And your summer guests?
They will never forget it.
ZERO PREP STRAIGHT TO THE FIRE.
The French bone technique, precision portioning, and monitored dry-aging - we’ve - done all of it for you.
**Bistro Prime Foods International:
Your Culinary Adventure Awaits!**
Dive into America’s First Chic Artisan Custom Fish Butchery
**Where Food Innovation Meets
Sustainable Luxury!**
We Have Done All Of The Hard Work For You. Life Is Good!
At Bistro Prime Food Seafood
Corp, we believe that every bite tells a story. Our artisan fish butchery takes you behind the

Our artisan fish butchery takes you behind the scenes of culinary mastery!
Utilizing the exquisite French Bone technique, we meticulously butcher each fish into flawless portions or stunning whole roasts.
We handle the intricate artistry, allowing you to channel your creativity into crafting
unforgettable dishes that will leave your guests raving!
Chefs This is a Must Have!
Preorder Yours NOW!
For more Information Please
Contact Chef Gregory

fish Wow restaurants sustainability

The IKEJIME method offers several compelling benefits for sustainability in fish processing, making it a preferred choice among environmentally-conscious practices. Here are the key advantages:

1. Humane Treatment of Fish

• Reduced Stress: IKEJIME minimizes stress for the fish during capture and processing, leading to better overall welfare.

• Quick Dispatch: The method involves a swift and humane killing process, ensuring fish experience less suffering.

2. Enhanced Quality and Flavor

• Preservation of Flesh: By rapidly killing the fish, IKEJIME prevents the build-up of lactic acid, which can spoil the flesh.

• Improved Taste: The method results in firmer, fresher flesh, enhancing the culinary quality of the fish.

3. Longer Shelf Life

• Lower Decomposition Rates: The technique helps in reducing spoilage, allowing fish to stay fresh longer.

• Better Storage: Fish processed using IKEJIME can be stored and transported over longer distances without losing quality.

4. Sustainability and Environmental Impact

• Lower Waste: Improved quality and shelf life mean less waste generated from spoiled fish.

• Promotes Ethical Fishing Practices: IKEJIME aligns with sustainable fishing practices, encouraging responsible sourcing and consumption.

5. Consumer Awareness and Demand

• Growing Interest: With increasing consumer awareness around sustainability, fish processed via IKEJIME can attract a market that values ethical sourcing.

• Brand Differentiation: Restaurants and fish markets that use IKEJIME can differentiate themselves as leaders in sustainable practices.

Conclusion

Incorporating the IKEJIME method not only enhances the quality of fish but also aligns with sustainable practices that benefit the environment and consumer preferences. By adopting this technique, the fishing industry can contribute to a more sustainable future while delivering exceptional products.

What specific aspects of the IKEJIME method are you most interested in exploring further?
Please Contact Bistro Prime Seafood Corps IKEJIME Division From The Gulf !
clean quality seafood
restaurants Selection

“Introducing The TUNAHAWK™️ “Introducing The TUNAHAWK™️
21-28 day Dry Aged 
Whole Frenched TUNAHAWK™️Loins
Or Portioned to Spec
Kauai, Hawaii 
40 lb Case 
Transform Your Kitchen – Save Time and Money!
Imagine a service that redefines the dining experience for both chefs and patrons alike! Our custom fish butchering isn’t just a service; it’s a game changer. Here’s how we elevate your culinary experience:
**Join us in revolutionizing the culinary scene—let’s create culinary masterpieces together!**

“Artisan Fish Butchery and Custom Cuts”

Let’s Elevate your Spring menus For 2026 with our premium Ora King Salmon Chops, 7-9 oz, dry aged for 15 days and hand butchered. Now available for wholesale, only from Bistro Prime Seafood Corp.
Pre order Today!
Thank you
Bistro Prime Seafood Corp
chefs wholesale sushi tuna restaurants

Transform your seafood experience with the unbeatable offerings from Bistro Prime Seafood Corp!

**Indulge in Alaskan Red King Crab Legs:**

- **6/9 Size:** Only **$63.00 per lb** – the perfect choice for a lavish feast!
- **8/10 Size:** Just **$48.99 per lb** – exceptional quality at an irresistible price!

**Exclusive Offer:** Enjoy **Alaskan Red King Crab Meat,** freshly packed and out of the shell, at **$65.00 for a 2.5 lb pack.**

Don’t miss out on these premium selections that promise to elevate your dining experience. Treat yourself today! 🦀✨
For Wholesale Ordering Information Please Contact Chef Gregory ASAP!