Seafood Current Archive – Issue 5

Camanchaca Rated Top Chilean Farmed Salmon

CamanchacaWe are proud to announce our Chilean Salmon vendor Camanchaca has been awarded the top Chilean Salmon Farming company by Seafood Intelligence 2015 Corporate, Social & Environmental Responsibility (CSER) Sustainability Report. The CSER report ranks the world’s top 35 Salmonid farming companies. Seafood Intelligence is an international consulting company specializing in aquaculture and fisheries. They’re rankings analyze a company’s transparencies within the industry in communicating their sustainability policies and results reporting, as well as sanitary information, community and human resources among their criteria. A very detailed study, Seafood Intelligence Report, is a global report encompassing all the world’s salmon farms.

Camanchaca accomplishments this year include moving from the 14th ranking in the world to 4th in the world of all salmon farmers. 4th in the world and 1st in Chile is a fantastic achievement in the salmon farming world. As well as Camanchaca is 1 of only 6 salmon farmers worldwide and the only Chilean company to achieve an “Excellent” rating in this year’s report. Camanchaca CEO Ricardo Garcia Holtz proudly states, “Our strong performance in this prestigious international ranking demonstrates that Camanchaca is on the right path in matters of sustainability, which is key for us.” It is key for us at Catanese Classic Seafood as well. We pride ourselves in aligning with the best seafood companies in terms of sustainability in the world. Congratulations Camanchaca we are thrilled for your accomplishments and happy to partner with you in the salmon world!

Florida Stone Crab Claws
October 15th was the official kick off of the 2015 Florida Stone Crab season. The fishing period runs until May 15, 2016. The Stone Crab is one of the most popular and sought after crab in the world. Monterey Bay Aquarium Seafood Watch has awarded the Stone Crab fishery with a “GREEN” Best Choice designation for sustainability. The fishery is well managed and only the claws are harvested from the crab as they regenerate new claws when a claw is removed. The Stone Crab can grow new claws up to 3 times in its lifetime. It takes less than a year to regenerate new claws. The population of Stone Crab is believed to be very healthy. Both spawn and molt season is during the fishery closure to protect reproduction and crab growth. A female stone crab will spawn 4 to 6 times per season. They have a life span of 6 to 8 years. Most of the catch is caught in the Florida Keys and into the Gulf waters North to the Tampa Bay region. There’s a fishery in the Bahama’s for Stone Crab as well as the US fishery.

Stone Crab claws are sized as follows:

  • Medium = 6-8ct./lb.
  • Large = 4-6ct./lb.
  • Jumbo = 3-4ct./lb.
  • Colossal = 2 or less per pound

Market Updates
Wild Salmon
The wild salmon season is quickly winding down. It has been a long good run since May’s first openings but the fish quality is not very good on any wild salmon species at the point. The later in the run the more mature and spent the fish become. At this time we are not going to stock any fresh wild salmon. If we get word on improved quality (not very likely) we would buy but our recommendation is to move away from fresh wild salmon at this time. We do, however, have a great supply of frozen Alaskan Sockeye Salmon. We are thawing to order and producing a beautiful pin bone out/skin on previously frozen Alaskan Sockeye Salmon fillet. Supply is good and we expect to have inventory to carry us until next May when we ring the bell for the 2016 Copper River opening.

Lake Fish
Inconsistent has been the word for lake fish supply lately, especially the Yellow Perch supply. The wind and wave conditions have been brutal over the last couple of weeks. Our Fishermen have quota remaining and hope to land fish well into November. We expect supply to be light until quotas are reached sometime in November.

Walleye fishing has been much better and landings are very strong and should continue to be strong well into November. Weather conditions have been tough on fishermen but walleye has been landing.

Lake Whitefish supply has been good and we expect to see great quality fish at reasonable prices through November. The fish quality improves as the water temperature cools as Whitefish is a softer flesh fish that tends to soften even more in warmer weather.

White Bass landings have been good and should continue so as White Bass is one of the main by-catches in both the Yellow Perch and Walleye fisheries.

Recommendations: November will be a good time to run Walleye and Lake Whitefish and White Bass. Do not count on Yellow Perch to be a regular item in November but take advantage of it when landings happen.

North Atlantic Swordfish
We are coming off the full moon on the 27th and that should be the last full moon cycle of the fall North Atlantic Sword season. Supply should be good and quality fantastic for the next week or so as boats bring in their last hauls of the season before weather conditions and Southern migration prohibits fishing efforts. Take advantage of supply during the 1st week of November but be cautious as prices could rise quickly as we get into mid-November. If weather conditions hold we might see supply deeper into November than expected. Stay tuned for updates.

Atlantic/Pacific Halibut
The Pacific Halibut season closes on November 8th. This will put pressure on supply of Atlantic Halibut being the sole source until next March’s 2016 Pacific opening. We expect supply of Atlantic Halibut to be light but steady through November but slow considerably if not end in early December. Traditionally, Atlantic halibut is very short in December and into the first 2 or 3 weeks of January. Even as it picks up in mid-January it will be weather determinant. Fishing in the North Atlantic is a challenge most of the year but becomes very tricky in winter months.

For those that have to have Halibut through closed seasons or short supply we will have frozen Alaskan Halibut ready to thaw and cut and high quality previously frozen Halibut fillet. The halibut we buy will range from 20 – 40 lb each and cut a 6-12 lb skin on fillet. These fish were frozen on board vessels as the peak of the freshness to assure a beautiful previously frozen fillet. Remember, both Atlantic and Pacific Halibut are MSC certified and “Good Alternative” listed on Monterey Bay’s Seafood Watch list

Seafood Current Archive – Issue 6

Dom Petroff Caviar
caviarAs we get closer to the holidays there are special luxury items chefs and consumers have on their shopping list. Caviar is one of those items. Catanese Classic Seafood has a great partner in Dom Petroff Caviar. We believe Dom Petroff represents the finest Caviars in the world. Dom Petroff is known and respected worldwide. One of the values we appreciate is transparency and straight information. Many caviar companies operate in a matter that can be confusing as very little information of value is shared with the customer. Dom Petroff has a different approach. They spend time educating customers with an extremely gifted sales staff. The knowledge we have acquired from Sebastien Puech, our valued representative from Dom Petroff, has far exceeded any caviar company’s efforts in our past. Here’s some background information on Dom Petroff.

Established in France in 1979, Dom Petroff has supplied the top Seafood Purveyors, Chefs and retail stores with the best quality caviar and fish roe available. Since the ban on wild caviar took effect in 2005 (first on Beluga – Huso Huso, later extended to all sturgeon species), working with high quality farms around the world is key. Selecting sustainably raised caviar protects endangered species and provides a wonderful alternative to prohibited wild caviar, while offering more consistency throughout the year in terms of quality and price. Dom Petroff experts select the best batches available around the world thanks to long term partnerships. As it takes 8 to 10 years for an Ossetra – Acipenser Gueldenstaedtii to reach its maturity and produce caviar, the quality of the farm now matters much more than the country of origin. Every tin of Dom Petroff caviar includes both the common name and scientific name of the species. The word “caviar” is not protected in the US, which is why customers can sometimes be confused and need to be informed properly: only sturgeon makes real caviar. In the US, Dom Petroff is the only company that selects, matures, grades and hand packs all its products to order. Maturation is a key step during which, after processing, caviar will obtain its taste profile and exceptional qualities. Since the process takes between 4 to 8 months, it is a costly step that requires constant care from Dom Petroff caviar experts in New York, where the company is based.

Catanese Classic Seafood currently has in stock Ossetra, Pacific White Sturgeon and Red Salmon Roe. Please call us to discuss and plan your holiday caviar needs.

Paiche
The Amazon River is the second largest freshwater waterway in the world. Protecting the Amazon and its animal and plant life are paramount to a sustainable planet. Paiche farming is a valuable piece of the daunting task of protecting the Amazon. Paiche is the world’s largest freshwater fish. it has been prized by fishermen and Chefs worldwide for centuries. In the wild Paiche is known as Pirarucu in Brazil and in Peru as Arapaima. Demand overpowered supply for many years and stressed the Paiche population nearly to extinction. Over the last 20 years conservation laws were put into effect and the challenge to raise this delicacy in controlled environment farms was on. Over the last few years farming methods have improved and success is being reached both in Peru and Brazil.

Catanese Classic Seafood is proud to be on the cutting edge working directly with importers to bring this sought after freshwater treasure to the Ohio market. The fishery has yet to be assessed by Monterey Bay Aquarium or MSC but will certainly be applauded by all conservationist for its effort to protect the great Amazon River and provide a wonderful eating fish so popular for so many years. Adding to the improved sustainability of the species Paiche farming has created jobs in areas they are sorely needed. Paiche in the wild can grow to 500 pounds and well over 6 feet long. They feed mostly on a plant diet and are commonly seen reaching out of the water to pick fruit from trees in the high water flooded Amazon. A unique single lung allows the giant to surface and breathe air as it forages for food. Paiche is sold in frozen skinless boneless fillets averaging 2 to 4 pounds each.

Market Update
Lake Fish
November usually is the last good production month on the Lake. Our mild weather has made fishing conditions better than usual. Yellow Perch has not responded to good fishing conditions and have been very elusive. Both catch and quota is winding down. We do not expect to see much Yellow Perch landed for the remainder of the season. Our boats will continue to go search as the weather permits but low catches are an indication the season will be over very soon.

Walleye fishing has been great this early November. We expect continued success with Walleye landings this mid to late November. This, of course is weather permitting. White Bass, White Perch and Lake Whitefish have been landing in good supply as well. In summary, all lake fish species except Yellow Perch should still be considered for use through November. I keep stressing weather permitting.

American Lobster
The fall pack season for American Lobster is winding down. This pack season was not as good as needed. In fact it was downright poor. Normally there are 2 packs per year for American Lobster. The first is in the spring, between April and early June. That is the primary season as Lobsters have the fullest meat to shell ratio and yields are much better. This spring the pack wasn’t very good either. Processors struggled to satisfy demand and maintain good inventory. Thus the freezers were very low before the fall season started. A good season was needed. With that being said and inventory levels as low as they are, demand for holiday Lobster products are driving up prices. We expect to see increases on frozen Lobster meat throughout the holiday and winter seasons. Supply of Lobster tails is better than supply of meat. Smaller size tails, under 7oz are in good supply but lager tails over 7oz. are shorter in supply, especially tails over 12oz. Live Lobsters will start to increase near Thanksgiving and continue to rise with increased holiday demand and less open fishing areas.

King Crab
The US and Canadian King Crab fishery is currently ongoing. The season opened October 15th and will finish when the 9.7 million pound quota is realized. The catch has been lighter than expected but has been good for larger crabs. One of the issues with pricing is the fact that Japan and China are buying large quantities of small whole crabs at dock level. This has shortened supply of 16/20s and smaller. Those sizes drive the market and, being short, drive all sizes up in price. We are buying in now as the market has hit bottom, although that bottom is higher than last year’s price levels. Expect prices to rise with holiday demand and then ease off slightly sometime in March or April. It should then be stable into the summer.