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

Holiday Hours at our Flats Retail Store

 Whether you’re planning to prepare a traditional Feast of the Seven Fishes, or just want to treat yourself this holiday season, stop into our retail store for an excellent selection of fresh and frozen fish and seafood. Our extended holiday hours:

  • Monday December 18th: 10am-5pm
  • Tuesday December 19th 10am-5pm
  • Wednesday December 20th 10am-5pm
  • Thursday December 21st 10am-5pm
  • Friday December 22nd 10am-5pm
  • Saturday December 23rd 8am-12pm

CLOSED CHRISTMAS EVE AND CHRISTMAS DAY

  • Tuesday December 26th 10am-5pm
  • Wednesday December 27th 10am-5pm
  • Thursday December 28th 10am-5pm
  • Friday December 29th 10am-5pm
  • Saturday December 30th 8am-12pm

CLOSED NEW YEAR’S EVE AND NEW YEAR’S DAY

Thank you to all of our customers for a wonderful year!

 

The Culture and Beauty of Patagonia

In remote areas of Chilean Patagonia the sprawling mountain ranges, countryside, and bright blue water appear untouched by mankind.  Verlasso Salmon strives to preserve this natural beauty and work with the community to maintain a sustainable fishery for future generations.   Both Catanese Classic Seafood and Verlasso Salmon collaborate with Monterey Bay Aquarium Seafood Watch to innovate their practices and provide sustainable choices to consumers.  In fact, Verlasso Salmon was the first ocean-raised Atlantic salmon to receive a yellow label/Good Alternative rating by Seafood Watch.  Consumers seeking a quality product can trust their choice in Verlasso because they never use hormones or antibiotics to grow or raise their fish.  To protect the environment, they do not use copper anti-foulants in their nets or enclosures or organophosphates on their farms.  Verlasso first arrived on the scene with their ability to reduce the amount of feeder fish and water to produce a quality salmon.  Today they have made sustainable innovations throughout their entire operation to ensure the preservation of the environment and culture in the region surrounding their farms.

Visiting the Origin of Verlasso Salmon

In early November, Catanese Classic Seafood and Heinen’s Grocery Store sent representatives on a once-in-a-lifetime journey to visit the Verlasso Salmon farms in Chilean Patagonia.  Verlasso Salmon, known for its innovation in sustainable farming practices, has made its home in Patagonia by adapting to and preserving the environment and traditional culture of this pristine region.  Over the next week we will share this experience and provide insight into the future of farming in the salmon business.  At home, consumers who desire the clean, fresh taste of Verlasso Salmon, can purchase it at any Heinen’s Grocery Store or at Catanese Classic Seafood.  From the bright blue water of the Pacific Ocean to the astonishing magnitude of the Andes Mountains, this region offers countless reminders that working in harmony with the natural world is a top priority.

Day 1:  The 20 hour trek spanned from Cleveland, OH –> Miami, FL –> Santiago, Chile before an afternoon landing in Puerto Mont. After meeting with the team at Verlasso, dinner was prepared by Restaurant Las Tranqueras in Puerto Varas.

Day 2:  To see the true origin of the Verlasso Salmon, the group took a morning trip to the hatchery in a small town outside of Puerto Montt.

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