Dom Petroff Caviar
As 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.
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.
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.
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.
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.