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.




  • Farmed Salmon: Prices on farmed salmon from all origins are moving upward.  This trend is normal as demand during Lent and Mother’s Day pushes prices up.  However, additional pressure is being placed on the salmon market worldwide by an algae bloom in Chile earlier in the year which caused farms to harvest fish earlier than expected.  We do not expect relief until June in regards to farmed salmon prices.
  • Cod: Iceland has had a temporary glitch in supply due to the Easter holiday, supply will return to normal within a week or so.
  • Skrei Cod: As the annual migration comes to an end, supply will only last the next couple weeks.
  • Wolf Fish:  Our first shipment of H&G Wolf Fish arrived last week.  This Norwegian fishery is well-managed, and recognized for its sustainable practices.
  • Lake Fish: Walleye fishing has been very strong this early season.  Yellow Perch opens in Ohio on May 1st.  Catches should be strong in May and June.  White Bass, White Perch and Whitefish have been coming in strong and expect those species to be in good supply through June.
  • Sword and Tuna:  Sword and Tuna supply should improve in the coming 2 weeks as fishermen fish the Full Moon of last weekend.  We are expecting a good supply of Sword over the next 2 weeks and prices should be attractive as well.  Tuna supply will improve, but we do not expect prices to fall as low as Sword this cycle.
  • Grouper: As of April 1st, the annual Gulf of Mexico black grouper closure is over.  It will take the fishermen a few weeks to bring in a steady supply.
  • Mahi Mahi:  The Alaskan Halibut fishery has opened with strong catches and great prices.  This has driven down the prices on Canadian Atlantic caught Halibut.  Expect good landings early, but supply will taper off as Wild Salmon season approaches in late May.
  • Soft Crabs:  We expect to see Soft Crabs starting to show in the South over the next couple of weeks.  The Maryland/ Virginia season will open just before the full moon on April 29th. From here, the first strong run will continue through mid-May.


Pictured above; Parrotfish in our retail market in the Flats.  Below; Santa Barbara Smokehouse Smoked Salmon on Bagel and Smoked Salmon appetizer board.



Poke pronounced “POH-kay” and translates to “cut crosswise” referring to the raw cubed fish used in the dish.  The roots of poke date back to the early 1700’s where locals in Oahu, Hawaii would simply prepare raw tuna or albacore with whatever was available, traditionally rice and sauce.  After heavy Asian influence and increased popularity, this dish is being served across the country and interpreted a variety of ways.  In Cleveland, poke can be found at 2nd and High Poke House & Bar and Corner 11 Bowl & Wrap.  As this dish pops up on menus and food trucks, we have a feeling the poke trend will be a huge success when executed by the fine chefs of Cleveland, Columbus and Cincinnati.



Pick Your Sauce

Picking the right sauce is crucial when building a poke bowl to fit your taste (and might take some delicious trial and error).  All sauces below are available at our market in the Flats – 1600 Merwin Ave. Cleveland, OH 44113.


Sriracha, widely popular for its spicy goodness, will flavor up your bowl instantly.  If you’ve never experienced, think garlic, vinegar and chili.



Perfect for dipping and those who prefer a milder spice.  This sauce is sweet and tangy with a little heat at the end.









Close up of perch fillets? Image of perch coming off boat by dock?


A light, citrus seasoned soy sauce that will freshen up your poke bowl.  Salty, sweet and tangy – no spice.






Close up of perch fillets? Image of perch coming off boat by dock?


This sauce works great in a variety of applications, perfect for dipping and as a marinade.  Flavor is slightly salty with some sweetness from the honey and pineapple infusion.




Close up of perch fillets? Image of perch coming off boat by dock?


Knowing the origin of your fish and seafood is crucial in today’s global seafood market where sustainability and human rights are of upmost importance.  The Predator (pictured above), is one of the select U.S. fishing vessels supplying us with fresh product.  This vessel fishes off the coast of Massachusetts and ports in New Bedford, Mass.  A huge thank you to Phil Mello for these beautiful pictures.  To check out more of his photography –> Phil Mello

It’s the first day of March, and this is what you need to know in the Seafood Market today:

  • Skrei Cod: Product is available now.  The annual Skrei Cod migration has started in Norway.  Expect to see fish available for the next 6 weeks.  Average size has been 15 lbs. each for an H&G fish.
  • Barramundi: We are seeing a steady supply of Kuhlbarra Barramundi.  We certainly had some glitches when this item was introduced, but now being through the holiday season and Chinese New Year, we expect to see a return to normal supply of this great fish.   Kuhlbarra Barramundi
  • Cobia: Open Blue Cobia is a great sleeper item during the winter months when wild fish availability is limited.  The farming methods employed by Open Blue are sustainable, and have been Yellow Listed “Good Alternative” by Monterey Bay Seafood Watch.  Open Blue Cobia
  • Lake Fish: Expect to see sporadic landings of ice-fished Fresh Walleye from Lake Winnipeg in Canada.  A small volume of White Bass has been showing as well, however supply will be limited.  Also, Lake Whitefish landings from Lake Michigan have improved.
  • Atlantic Halibut: The winter months make fishing difficult and landings inconsistent.  We will expect interruptions in supply up until spring, but we do expect to see some nice product in the meantime.  The early season fish are usually great quality as water temperature and the weather force shorter trips to and lead to better fish.
  • California Halibut:  California Halibut season is underway as well.  Supply is expected to be good on 5-8lb and 8-15lb whole fish from Mid-March until August.
  • Grouper: The annual Gulf of Mexico Black Grouper closure is in effect and will be extended to April 1st this year.  The closure includes all types of Black Grouper caught in the U.S. and Mexican waters of the Gulf of Mexico.  We will have U.S. tagged Gulf Red Grouper as well as some South American and Pacific Grouper species to bridge the gap in supply.  Expect prices to remain strong as demand out paces supply, but we will have options for Grouper buyers.


First order of business is to address our cover photos.  We had the opportunity to stop in Blue Point Grille who created this beautiful oyster display.   Blue Point’s happy hour is easily one of the best in the city, and the atmosphere cannot be beat. (hint: Valentine’s Day)

Although February marks the middle of winter, there is still plenty to look forward to in the upcoming month. In the fish and seafood world:

  • Skrei Cod: Our first shipment arrives this week! Call ahead to order.
  • The salmon market is stable to slightly up going into February.  We do not see any drastic changes going into Lent but plan for a slight uptick if any change does happen.
  • Black Sea Bass has been in good supply and should continue a nice run with fish landing in the Mid-Atlantic States of Maryland and Virginia as well as the Carolinas.  Sizing note:
    • Medium Black Bass .75-1.25lbs
    • Large 1.25-2lbs
    • Jumbo 2lbs and up
  • We are still seeing a good volume of 5-8# Wild Striped Bass.  This fish is being landed in Maryland and Virginia as well.  We expect supply to be good for another few weeks at least.
  • Lake Fish: Expect to see sporadic landings of ice fished Walleye from Lake Winnipeg in Canada.  Also, landings of Lake Whitefish from Lake Michigan have improved.
  • Clams:  After a hard freeze in the South and Mid-Atlantic, clam availability is slowly making its return.  However, more winter weather could lead to additional interruptions in clam producing regions.
  • Halibut:  The IPHC (International Pacific Halibut Commission) has set quotas for the Pacific Halibut fishery. Although most felt a quota reduction was necessary, the quota level of 2017 was again set for 2018. The season will open Saturday March 24th and continue until Nov. 7th or earlier if quotas are met.

Don’t let the grey skies and snow keep you inside.  February is the perfect time to get out and explore the dining and food scene in your city.  Some important dates to keep in mind:

  • Fat Tuesday February 13th
  • Valentine’s Day & Lent on February 14th (the perfect merger of love and fish)
  • Heinen’s Chagrin Falls is hosting a Bubbles and Oysters night on February 16th Bubbles and Oysters Info
  • Butcher and the Brewer’s Stout it Out Loud 2018, combines beer and oysters (a win-win in our books), holding festivities on Saturday, February 17th—-  Stout it Out Info.
  • Downtown Cleveland Restaurant Week runs from February 16-25, and all the heavy-hitters in Cleveland’s dining scene are participating.  Follow the link for more details and events Downtown Cleveland Restaurant Week  


Crab Rangoon Super Bowl Dip

Crab Rangoon Dip with toasted Wonton or Pita Chips.

A dip so simple it can be executed without sacrificing any of the game, commercials, or Justin Timberlake.


  • 8oz cream cheese softened
  • 8oz lump crab meat (drained)
  • 6oz imitation, shredded crab meat
  • ¼ cup sour cream
  • ¼ cup mayonnaise
  • 1 ½ cup shredded Monterey Jack Cheese
  • ¼ cup Parmesan Cheese
  • 1 TBSP Soy Sauce
  • 1 TBSP Lemon Juice
  • 1 clove garlic crushed
  • 2 tsp Black Pepper
  • 1 tsp salt
  • 1/3 cup chopped green onion

Pre-heat oven to 350 degrees.  Combine all ingredients in large bowl, setting aside ½ cup of the shredded Monterey Jack cheese for the topping.  Spray a casserole dish with cooking spray and fill with dip fillings.  Top the dip with the remaining cheese. Bake at 350 degrees for 25 minutes, or until cheese gets bubbly.  Remove from oven and let cool, garnish with green onion.