JUNE 2018 MARKET UPDATE

Not only have the summer months brought openings in the seafood market (see wild salmon and lake fish below) but the recent temperatures are pretty much begging you to get outside and do some grilling.  Pictured above is a farmed Salmon fillet from the Faroe Islands.  When people think eating healthy, they are immediately drawn to salmon because it’s packed with omega 3’s and protein.  However, keep an open mind this summer.  Using less popular fish is great for species preservation and sustainability, not to mention easy to cook and great tasting!  Stay tuned for our more in-depth guide to grilling some of our favorite fish and seafood.  Here is our market guide to kick off the summer months!

  • Farmed Salmon:  Prices from Chile are softening slightly and should continue to drop for the next few weeks before stabilizing for the remainder of the summer. European Salmon prices are currently high, but also should drop slightly and then stabilize for the summer. Alternatively, 60 South and Verlasso pricing should be stable through the period.
  • Wild Salmon: The Copper River season has been very poor to date and many areas scheduled to open June 1st & 4th have been cancelled or pushed back. We expect the Sockeye run to start soon but have not really seen much if any landings to speak of to date. Once the run gets going supply should be good through July.
  • Cod:  Iceland had a Fishermen’s holiday over the weekend that slowed the supply of Cod but it should be back to normal quickly. Supply of all Icelandic Cod should be good and stable all summer.
  • Lake Fish: Walleye fishing has been very good this early season and is expected to be strong through July. Again, most of the catch, 75% at least is Medium sized Walleye. This will be the trend through next year. Yellow Perch landings have been very strong in May and is expected to be good through June. The water temperature is slowly rising and this will cause the fish to move to deeper colder waters. Usually we are seeing this happen by now but this year fish movement is late. This might give us more mid-summer fish usual but only time will tell. White Bass is slowing down as usual this time of year. Expect White Bass production to be hit or miss through the summer.
  • Halibut:  Both coasts are producing very nice Halibut now. Great quality product is being landing by both. Expect Alaska to slow production as wild salmon season strengthens. Many fishermen hold quota for both species but Salmon needs to be fished when they’re there and now is the time. Halibut season goes until November, so they will go back to it when the Salmon run ends. Atlantic fish will be available all summer but pricing will be slightly stronger than current numbers.
  • Soft Crabs:  Season is in full swing right now. The run will have ups and downs through the next 6 weeks. But for the most part soft crabs will be available through July and into early August.

 

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