HoH distribution Newsletter - 05.05.2026

This week at HOH, we're introducing Goldenroot Ginger Beer — a craft beverage that earns the word. Five distinct flavors (Hibiscus, Elderberry, Yuzu Lemongrass, Double Ginger, and Jalapeño) make it as at home in a Moscow Mule as it is in a gin cocktail or a bourbon float. It's a natural fit for any beverage program looking to stand out. On the caviar front, we're bringing in a strong imported selection — creamy Kaluga, nutty Osetra, and clean mineral Baerii — available in multiple sizes. The wilds are still flowing with ramps, natural morels, Oregon porcini, spruce tips, and sea beans, and our signature air seafood program continues to deliver.

HoH distribution Newsletter - 04.28.2026

This week at HOH, spring shows up in full force. From the cold raceways of Hollis, Maine, Shy Beaver Trout Hatchery — a 150-year-old family operation run by Andy and Jen Ces — delivers whole Rainbow, Brook, and Brown Trout with a freshness and vitality you can't replicate at scale. On the wild side, natural morels, porcini, ramps, and limited spruce tips and sea beans are in for Thursday delivery. Rounding out the week: Browne Trading's smoky trout roe, Ichundu Ceremonial Matcha, and North Carolina Bluefin Tuna. Spring waits for no one — order now.

HoH distribution Newsletter - 04.21.2026

this week's lineup is as wild as it gets. Wild Oregon morels, earthy porcini, and pungent ramps are in for Thursday delivery, bringing that funky, forest-floor magic that only comes around once a year. Joining them: Browne Trading's smoking trout roe, Ichundu Ceremonial Classic Matcha, and the North Carolina Bluefin Tuna. Whether you're sourcing for the kitchen or exploring something new, this week's offerings are a reminder that premium ingredients are always in season — if you know where to look.

HoH distribution Newsletter - 04.14.2026

This week's lineup spans the full table. Browne Trading's Smoked Trout Roe is the feature — Danish trout roe cold smoked over applewood, sweet and lightly cured with a firm pearl and satisfying pop. Available smoked or unsmoked in 4.4oz, 7oz, and 500g tins. Alongside it, the Ichundu Ceremonial Classic Matcha from Shizuoka and HOH's Seafood Air Program, with first-of-season North Carolina Bluefin Tuna, Maine Uni, Norwegian Langoustines, and more.

HoH distribution Newsletter - 04.07.2026

This week's inspiring foods cover two ends of the spectrum — and both are worth your attention. First, the Ichundu Ceremonial Classic Matcha: a first-harvest Shizuoka blend of Saemidori and Yabukita cultivars, shade-grown for two weeks and micro powder milled for exceptional smoothness. Creamy umami, a crème brûlée aroma, and virtually no bitterness — this is ceremonial-grade matcha done right. On the seafood side, HOH's Air Program is delivering hard this week. North Carolina Bluefin Tuna is in for the first time this season, joined by Scottish Sea Trout, Spanish Turbot, Maine Uni, and Norwegian Langoustines. Don't overlook the Esteros Lubimar Lubina — a sustainably raised fish with all the character of something wild-caught. Wild Portuguese Fish, Matagorda Pearl oysters, and premium frozen shrimp and prawns round out the full lineup.

HoH distribution Newsletter - 03.31.2026

This week’s seafood program leans into clarity and restraint—products that speak for themselves. From sweet, cold-water Norwegian langoustines to estero-raised lubina, each selection is built on clean flavor, proper sourcing, and minimal intervention.

High-end, low-effort ingredients designed for menus that respect the product and let quality lead.

HoH distribution Newsletter - 03.24.2026

Discover unique, chef-driven ingredients in this latest update, featuring Okinawan kokuto sugar from Hateruma Island and Hanamaruki liquid shio koji, two deeply flavorful staples that bring complexity and umami to both sweet and savory applications. HOH also offers a curated range of premium seafood, caviar, mushrooms, and specialty products available with fast local delivery in Houston.

HoH distribution Newsletter - 03.17.2026

Discover how Maine Garum Co. is turning invasive green crabs into liquid umami. This week’s seafood program also brings the first bluefin tuna of the season, pristine uni from Maine, wild Portuguese fish, and Tehuacán sparkling mineral water for your bar program.

HoH distribution Newsletter - 3.10.2026