JANUARY 2018 MARKET UPDATE

A quick look at the fresh fish and seafood global market.  Wild-caught species are inconsistent and more difficult to catch due to weather issues in many parts of the world.  This is a great time to turn to farm-raised fish including Ora King Salmon from New Zealand, Arctic Char from Iceland, Chilean Seabass from the Southern Hemisphere, Tilapia from Costa Rica, Trout from Idaho, Bronzini from the Mediterranean, Barramundi from Singapore, and Cobia from Panama.  These are great tasting alternatives and many of them are rated Green “Best Choice” or Yellow “Good Alternative” by Monterey Bay Seafood Watch for sustainability.

Keep on your radar:

  • Farmed Salmon market is stable but expect prices to increase going into Lenten season in February.
  • Wolffish will be out until early March.  The Norwegian season is ongoing and new product is expected in the country by late February- early March.
  • Skrei Cod should be showing in Norway by the end of January to early February.  Expected availability is February.
  • California halibut season opens in late January.  Expected availability is early February.
  • Walleye will be previously frozen product for the next 2 months.  Baring a major weather break, we do not expect fishing to start until March.
  • Tuna and Swordfish supply is traditionally shorter this time of year.  Supply should improve with better pricing by Spring.
  • Black grouper will be closed for fishing in the Gulf of Mexico from mid-February to mid-March for the yearly spawn protection closure.  This will put pressure on supply from all other Grouper producing areas.  Expect Grouper to be available but pricing will be strong.

Cleveland’s ‘Mr. Freeze’ calls arctic spell ‘bikini weather’

Channel 19 News Cleveland featured Bruce Longwith of Catanese Classic Seafood for being one of the few people in Northeast Ohio who enjoyed the freezing cold temperatures last week. Bruce spends hours in our -3 degree freezer each day maintaining the frozen fish and seafood inventory.  It’s a tough job, that’s hard to fill,  and we are lucky to have an optimistic, hard-working employee like Bruce.  As the Arctic curse hit the East Coast last week, it was business as usual for Bruce.  However, like most Clevelanders, we are going to hold off bringing out our bikinis until June.

Cleveland 19 News Cleveland, OH

From The Lake To The Table: Cleveland’s Seafood Season

Fall is the time for sport anglers to fill their coolers with Lake Erie’s yellow perch. The same holds true for commercial fishing enterprises like Szuch Fisheries.

“When you throw away fish like that, you got some good fishing going,” Holly Szuch said. “Right now in the fall, we usually fish here in Cleveland.”

Holly and her husband own the operation. Where they’re catching is a secret, but on this day, their 42-foot vessel, “The Whip,” found the fish, and lots of them: 8,000 pounds to be exact.

They unload their haul of yellow perch here at Catanese Classic Seafood in the Flats. These fish have a special designation.

“In 2015, we got our fish MSE certified as a sustainable resource,” Holly said. “Lake Erie is the first lake in the US to get this certification.”

The fish go straight to the processing room where they are scaled, filleted, and packed for sale at local restaurants, like Alley Cat Oyster House, where chef Andy Dombrowski serves up hundreds of perch dinners a week.

“One of the best thing about being a chef is getting fresh, local ingredients,” Dombrowski said. “You cant get anything better than when the boats come in and we get perch that afternoon.”

And that freshness gets passed along to you, either in a restaurant, or in the seafood case of your favorite grocery store.

“That makes me proud to hear people appreciate what I do for a living, just like a farmer,” Holly said.

Plowing the waters of Lake Erie to harvest gold, taking it from lake to table.

© 2017 WKYC-TV

Media Credit: WKYC News Cleveland, Carl Bachtel