Market Update- June 4th

Featured Specialty Seafood:

Pacifico Striped Bass

Product Of: Mexico
Sustainability Rating: 4 Star BAP Cert.

From northern Baja California, Mexico, the Pacifico Striped Bass are raised in the cold, clear waters of the open Pacific ocean. Underwater currents, combined with proximity to a submarine canyon, provide natural and sustainable cleansing of the site. The distance from the coastline ensures protection from land sourced contaminants & allows for isolation and site containment. The striped bass diet is formulated to optimize fish welfare and fish-in-fish-out ratio. Their feed contains no terrestrial land protein and utilizes trimmings from existing fisheries to minimize the use of wild fish meal. They work to closely match the diet the fish would have in the wild and the primary feed contains no hormones, no antibiotics and is BAP-certified. Striped Bass maintains an appearance, flavor and texture that holds up to any preparation.

Jumbo Black Bass

Product Of: MA, USA
Catch Method: Handlines
Sustainability: Best Choice

Along the Atlantic Coast, the Black Sea Bass Fishery has made an immense comeback within the last 20 years after being declared over fished. Thanks to improved reproduction/ growth rates and strict regulations, the fishery has completely recovered and is now deemed sustainable.

Black bass has a medium flake, mild/ delicate flavor and a tender, yet firm texture. It is extremely versatile and used in whole fish preparations. Cooking preparations include baking, broiling, grilling, poaching, sauteing and steaming.

Gulf Wild American Red Snapper

Product Of: USA
Catch Method: Handline
Sustainability Rating: Good Alternative

American Red Snapper is lean and moist, with a mild and sweet meat that is distinct in flavor.
Fillets are visually appealing and whether grilled, baked, poached, fried or steamed, it is perfect for just about every fin-fish recipe. Whole preparations are great as well!

By choosing Gulf Wild, the system can assure that your fish are locally caught, genuine, responsibly harvested and from a conservation focused fishery. The unique tagging systems allows you to see exactly where the fish was caught, when it was caught, from what vessel and the captain that caught it.

Specialty Seafood Availability:

  • Copper River King Salmon, USA
  • Copper River Sockeye Salmon, USA
  • Arctic Char, Iceland
  • Large Black Bass, USA
  • Cod Loins, Iceland
  • Monkfish, USA

 

  • Boston Pollock (Blue Cod), USA
  • Bronzini, Whole, Greece
  • Atl. Halibut, Canada
  • Pacifico Striped Bass, Mexico
  • Golden Corvina
  • Mahi, Ecuador
  • Golden Tilefish, Mexico
  • Gulf Wild American Red Snapper, USA
  • Gulf Wild Red Grouper, USA
  • Black Grouper, Mexico
  • Swordfish Loins, USA
  • Yellowfin Tuna, #1 and 2+, USA
  • North Atlantic Sea Scallops, USA
  • Marshall Cove Mussels, USA (Friday)

Market Updates:

-Wild Striped Bass season in Maryland just opened on Monday! Weather kept some of the fishermen in, but supplies will be available.
-Mahi – The market remains soft mainly due to the higher prices. After the decline in sales, prices fell and should continue to fall as we move further into the week.
-Wild Salmon – Overall availability has been relatively small since the first few openings, however quantities continue to build over the course of the month. There will be a handful of openings this month throughout the Yakutat, and the Northern District and Coffee Point opened early this week. Copper River is open, and this year has been one of the worst seasons yet. Only a third of the fish landed in the first two openings, and the third was cancelled.
-Bronzini – The market has been steady.
-Live Lobster pricing remains low this week, especially on the smaller sizes. High quality hardshells are hitting the docks daily.

East Coast Oyster Availability:

Boomamoto

BOOMAMOTO OYSTERS

Locations: Barnstable, Massachusetts
Size: 2.5″ in length
Availability: Year-round
Description: Impeccably clean, bright and lively their naturally smooth shells are polished, round and firm. Always creamy, petite and deeply cupped with a mind-blowing sweet finish

  • Bluepoint
    East Coast
    3.5″/ Medium salinity with a light mineral finish.
  • Moondancers
    Damariscotta River, ME
    Very briny with a sweet finish.
  • Washburn Island
    Falmouth, MA
    3.75″/ Very full meats with an amazing salty and creamy flavor.
  • Misty Point
    VA
    3”/ High salinity up front finishing sweet with a hint of celery and grass.
  • Lt. Island
    Cape Cod Harbor
    3.5” / Full bodied with a buttery flavor and clean finish
  • Mookiemoto
    Damariscotta River, Maine
    2-2.5″/ Sweet, approachable oyster- East coast taste with west coast style
  • Wellfleet
    Cape Cod Bay, MA
    3″/ Medium-high salinity and a bright, crisp finish

West Coast Oyster Availability:

Sunset Beach Oysters

SUNSET BEACH OYSTERS

Harvest Locations: Lower Hood Canal, Puget Sound, WA
Size: Up to 4″ in length
Availability: Year-round
Description: An oyster shuckers favorite! Like all beach grown oysters, Sunset Beach oysters have a hearty, thick shell and plump robust meats that are briny and full of flavor.
Suggested Use: A very reliable 4″ grilling or baking oyster! These oysters have a beautiful and strong beach shell.

  • Compass Point
    Samish Bay, WA
    3″/ A nice briny oyster that has a melon finish.
  • Kumamoto
    Oakland, Washington
    2″ /Mild brine with creamy meats and a honeydew finish.
  • Kusshi
    Stellar Bay / Vancouver Island – British Columbia, Canada
    2″/ Nice salt content. Robust and full of meat with a sweet cucumber finish.
  • Swinomish
    Similk, WA
    3.5″/ A mild brine, followed by seaweed and honeydew notes. Strong/ sturdy shell.
  • Wild Cat Cove
    Hood Canal – S. Puget Sound, WA
    2.5”-3”/ Deep cup, firm plump meats- sweet collard green flavor with a sweet melon rind finish.
  • Dabob
    Dabob Bay – Outskirts of Hood Canal, WA
    3″/ Crisp and briny with a fresh and sweet melon finish
  • Fanny Bay
    Baynes Sound, British Columbia, Canada
    2.75”/ Plump meats with full brine and a sweet mineral finish
  • Oishii
    Willapa Bay, WA
    Conforming to the Japanese translation of “delicious”, Oishii Oysters are renowned for their iconic paisley shape, perfect cocktail size and plump, buttery meats with a sweet yet briny cucumber finish.
  • Totten Inlet
    Totten Inlet, WA
    3.25-3.5″/ Beautiful ridged shells- Signature melon and seaweed flavor with a sweet watermelon accents and medium brine.

Market Update- May 28th

Featured Specialty Seafood:

Marshall Cove Mussels

Product of: Atlantic/ Eastern Caribbean
Catch Method: Handline
Sustainability: Good Alternative

Marshall Cove Mussels are premium quality, rope grown blue mussels from Isleboro, Maine in Penobscot Bay. The mussels begin from wild caught mussel seed collected and grown on ropes suspended from floating rafts to produce superior shellfish that are clean, and full of meat. Their farming methods ensure a high quality product, grown responsibility in balance with the marine ecosystem. The mussels average 2.5-3.5″ and are washed, graded and debyssed, grit free.

Golden Tilefish

Product Of: Mexico
Catch Method: Long Line

Beautifully colored both in and out of the water, Golden Tilefish are targeted within a selective fishery with little by catch. Golden Tilefish are firm, mild tasting and offer a variety of options to the chef. Feeding heavily on crustaceans, Tilefish is mild, yet distinctive, clean in flavor and often compared to lobster or crab. The meat cooks up white with a firm, flaky texture. Cooking suggestions include baking, broiling, frying, poaching or sauteing with an overall favorite of pan searing. The meat holds together well, which also makes it a good candidate for soups and stews.

Atlantic Halibut

Product Of: Canada
Catch Method:Hook/Line
Sustainability: Good Alternative

Halibut is a member of the Flounder family, and is one of the largest and fastest swimming flatfish species. It is extremely versatile with a thick and meaty flesh that holds together for a variety of cooking methods and can withstand most sauces. Fillets are very mild, sweet in flavor and lean. Halibut can be baked, broiled, grilled, poached, sauteed or steamed, and is excellent for kabobs.

Specialty Seafood Availability:

  • Arctic Char, Iceland
  • Copper River King Salmon, USA
  • Large Black Bass, USA
  • Cod Loins, Iceland
  • Monkfish, USA
  • Bronzini, Whole, Greece
  • Atl. Halibut, Canada
  • Pacifico Striped Bass, Mexico
  • Gulf Wild American Red Snapper, USA
  • Lane Snapper, USA
  • Black Grouper, Mexico
  • Mahi, Ecuador
  • Golden Tilefish, Mexico
  • Marker Swordfish Loins, USA
  • Yellowfin Tuna, #1, USA

East Coast Oyster Availability:

Oysters, Great White

GREAT WHITE OYSTERS

Harvest Locations: Barnstable, Massachusetts
Size: 3.5″ in length
Availability: Year-round
Description: Moderate salt content with prolonged sweet ocean finish. White, salty, and full bodied. Great White is a fitting name for this beastly bivalve after a rise of Great White shark sightings off of Cape Cod.

  • Bluepoint
    East Coast
    3.5″/ Medium salinity with a light mineral finish
  • Boomamoto
    Barnstable, MA
    2.5″/ Impeccably clean, bright and lively their naturally smooth shells are polished, round and firm. Always creamy, petite and deeply cupped with a mind-blowing sweet finish
  • Great White
    Barnstable, MA
    3.5″/ Moderate salt content with prolonged sweet ocean finish
  • Mookiemoto
    Damariscotta River, Maine
    2-2.5″/ Sweet, approachable oyster- East coast taste with west coast style
  • Moondancers
    Damariscotta River, ME
    Very briny with a sweet finish
  • Misty Point
    VA
    3”/ High salinity up front finishing sweet with a hint of celery and grass

West Coast Oyster Availability:

  • Oishii
    Willapa Bay, WA
    Conforming to the Japanese translation of “delicious”, Oishii’s are renowned for their iconic paisley shape, perfect cocktail size and plump, buttery meats with a sweet yet briny cucumber finish.
  • Skookum
    Little Skookum Inlet, South Puget Sound, WA
    3.5”/ Full flavors, low brine and vegetable like finish
  • Fanny Bay
    Baynes Sound, British Columbia, Canada
    2.75”/ Plump meats with full brine and a sweet mineral finish

Online Shopping at Classic Seafood Market

We are so excited to announce that our new ONLINE SEAFOOD SHOP is now up and running! Choose from a variety of fresh and frozen seafood options, plus Memorial Day Specials available online only! Ordering is simple- access our online shop at www.classicseafood.com, add your products to the cart, pay online, and show up the next day for curbside pickup!

Featured Memorial Day Specials Online Only:

Order Details:

Place your order today and we will have it ready for curbside pickup the next day, or your desired day of choice. Pickup times are Monday through Friday from 11am to 5pm and Saturday 10am- 1pm. (Please note that we are closed on Sundays, and orders cannot be picked up at that time.)

Featured BBQ Bundle:

  • 2 x 8 oz. Sword Steaks
  • 2 x 8 oz. Tuna Steaks
  • 2 x 8 oz Salmon Portions
  • 2 lb. Censea 8/12 Raw Deveined Easy Peel Scampi
  • 1 bottle Cindy’s Korean BBQ Marinade
  • 1 bottle Cindy’s Mango Coconut Marinade
  • 1 Cedar Plank

$100.00 each

COVID-19 Statement

We at Catanese Classic Seafood and Chef 2 Chef Foods continue to closely monitor the emergence of the coronavirus disease 2019 (COVID-19). At this time, no one knows how severe this outbreak will be and given the uncertainty, we are taking proactive steps to address several business concerns. First and foremost, the safety of our staff and our guests are our greatest priority. We want to maintain a safe workplace and encourage practices protecting the health and well being of our employees, customers, visitors and all others. We also want to ensure the continuity of business operations in the event of a pandemic.

We ask that all employees and visitors to cooperate in taking steps to reduce the transmission of communicable diseases in the workplace.

Employees are reminded of the following:
• Stay home when you are sick.
• Cover your mouth with tissues whenever you sneeze or cough, and discard used tissues in the trash.
• Wash your hand frequently with warm, soapy water for at least 20 seconds.
• Avoid people who are sick, especially with respiratory symptoms.
• Clean frequently touched surfaces.
• Please do not shake hands with other employees, customers or visitors currently.
• Maintain a three-foot social distance when communicating with others.

Catanese Classic Seafood and Chef 2 Chef Foods have implemented an additional level of precautionary protocol as the virus has been detected in the US. We have also provided alcohol-based hand sanitizers throughout the workplace and in common areas. Cleaning sprays, wipes and disinfectants have been provided to clean frequently touched objects and surfaces such as telephones and keyboards.
It is critical that employees and customers do not enter the facility while they are experiencing respiratory symptoms such as a fever, cough, shortness of breath, sore throat, runny or stuffy nose, body aches, headache, chills or fatigue. Many times, with the best of intentions, employees report to work even though they feel ill, however following the CDCs recommendation, we ask that employees and customers remain at home until at least 24 hours after they are free of a fever (100 degrees or more) without the use of fever reducing medications.

Please contact the human resources department with any questions or concerns.

Sincerely,
James Catanese

Market Update- March 12th

Featured Specialty Seafood:

Onaga Queen Snapper

Product of: Atlantic/ Eastern Caribbean
Catch Method: Handline
Sustainability: Good Alternative

Onaga Snapper are line caught by deep-water hand line gear in the waters of the Caribbean. Onaga are beautiful fish with its brilliant red color and unique, long caudal fins. Its flesh is clear/ light pink in color and white when cooked. Onaga has a soft, moist texture, delicate flavor, mild sweetness and large, moist flakes when cooked. Suggested preparations include raw as sashimi, grilled, baked, steamed or sauteed.

Pacifico Striped Bass

Product Of: Mexico
Sustainability Rating: 4 Star BAP Cert.

From northern Baja California, Mexico, the Pacifico Striped Bass are are raised in the cold, clear waters of the open Pacific ocean. Underwater currents, combined with proximity to a submarine canyon, provide natural and sustainable cleansing of the site. The distance from the coastline ensures protection from land sourced contaminants & allows for isolation and site containment. The striped bass diet is formulated to optimize fish welfare and fish-in-fish-out ratio. Their feed contains no terrestrial land protein and utilizes trimmings from existing fisheries to minimize the use of wild fish meal. They work to closely match the diet the fish would have in the wild and the primary feed contains no hormones, no antibiotics and is BAP-certified. Striped Bass maintains an appearance, flavor and texture that holds up to any type of preparation.

Jumbo Black Bass

Product Of: MA, USA
Catch Method: Handlines

Along the Atlantic Coast, the Black Sea Bass Fishery has made an immense comeback within the last 20 years after being declared over fished. Thanks to improved reproduction/ growth rates and strict regulations, the fishery has completely recovered and is now deemed sustainable. Black bass has a medium flake, mild/ delicate flavor and a tender, yet firm texture. It is extremely versatile and used in whole fish preparations. Cooking preparations include baking, broiling, grilling, poaching, sauteing and steaming.

Specialty Seafood Availability:

  • Arctic Char, Iceland
  • Black Bass, USA
  • Cod Loins, Iceland
  • Haddock Fillets, USA
  • Jumbo Fluke, USA
  • Boston Pollock (Blue Cod), USA
  • Monkfish, USA
  • Barramundi, Singapore
  • Bronzini, Whole, Greece
  • Bronzini Fillet, Turkey
  • Cobia, Panama
  • Kampachi, Baja/ Mexico
  • Redfish, USA
  • Catalia Blue Hole Trout, Ohio
  • Pacifico Striped Bass, Mexico
  • Atlantic Halibut, USA
  • Sturgeon, USA
  • Kingklip, Costa Rica
  • Mahi Mahi, Ecuador
  • Pompano, USA
  • Black Grouper, Mexico
  • Caribbean Red Snapper, Mexico
  • Queen Snapper, USA

East Coast Oyster Availability:

  • Boomamoto
    Barnstable, MA
    2.5″/ Impeccably clean, bright and lively their naturally smooth shells are polished, round and firm. Always creamy, petite and deeply cupped with a mind-blowing sweet finish
  • Sweet Island Kiss
    PEI, Canada
    2.5-3″/ A salty punch with a grassy but crisp fresh finish, and a meat yield that is guaranteed to be a crowd favorite.
  • Barstool
    Chappell Creek
    2.5″-3″/ Shells are light in color with a clean crisp flavor
  • Great White
    Barnstable, MA
    3.5″/ Moderate salt content with prolonged sweet ocean finish
  • French Kiss
    Neguac, NB, Canada
    2.5” / Deeply cupped with a briny liquor, profound salinity and a mild, sweet finish
  • Three Bay
    Cotuit Bay, North Bay and West Bay- MA
    High in salinity with a sweet aftertaste
  • Mookiemoto
    Damariscotta River, Maine
    2-2.5″/ Sweet, approachable oyster- East coast taste with west coast style
  • Moondancers
    Damariscotta River, ME
    Very briny with a sweet finish
  • Raspberry Point
    New London Bay- PEI, Canada
    3.25″/ Crunchy meat with a gentle brine and sweet mushroom finish
  • Ichabod
    Kingston Bay, MA
    3.5″/ Meaty- A perfect balance of sweet and salty, with a clean, crisp flavor resembling the waters in which it is grown.
  • Nauti Pilgrim
    Cape Cod Bay
    2.5″/ A nice rounded cup, with the perfect flavor combination of sweetness and saltiness that provide a smaller, yet equally pleasing mouthful of enjoyment
  • Plymouth Champagne
    Plymouth, MA
    3″/ Clean aroma with traces of the salty sea, seaweed and white pepper with a meaty, creamy texture
  • Whaleback
    Damariscotta River, New Castle, ME
    Rugged brine, followed by hefty midtones and an abrupt clean finish
  • Beau Soleil
    Miramichi Bay – New Brunswick, Canada
    2.5″/ Refined and light flavor, medium brine and a slight yeasty Champagne-like finish.
  • Belon
    Quahog Bay Harpswell, ME
    3-4.5″/ Strong brine with intense copper finish

West Coast Oyster Availability:

  • Shigoku
    Samish Bay, WA
    2.25″/ Flavor is sweet and briny with a cucumber finish
  • Kumamoto
    Oakland, Washington
    2″ /Mild brine with creamy meats and a honeydew finish
  • Sun Hollow
    Hood Canal, WA
    2.75″/ Sweet brine, bursting meat and an earthy finish
  • Purple Mountain
    Hood Canal, WA
    2.5-3″ / Mineral stone with hints of young cantaloupe
  • Swinomish
    Similk, WA
    3.5″/ A mild brine, followed by seaweed and honeydew notes. Strong/ sturdy shell
  • Wild Cat Cove
    Hood Canal – S. Puget Sound, WA
    2.5”-3”/ Deep cup, firm plump meats- sweet collard green flavor with a sweet melon finish
  • Skookum
    Little Skookum Inlet, South Puget Sound, WA
    3.5”/ Full flavors, low brine and vegetable like finish

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