Market Update- Dec 10th

Featured Specialty Seafood:

Clare Island Organic Salmon

Clare Island Organic Salmon thrive in the wild pristine waters along Ireland’s west coast, where they were the first to achieve organic certification back in 1995. They have been rearing salmon for over 30 years in some of Ireland’s most remote locations while making a direct impact on the local communities by investing in the people, and the processes to ensure a sustainable business.

Clare Island Salmon offer complete traceability at each stage of the salmon’s life cycle. Feed quality and safety is monitored and managed in conjunction with the suppliers. During production stages, the quality of production and process water is carefully and regularly monitored. They have detailed systems for the monitoring and control of pathogens in addition to the monitoring and reporting of adventitious contaminants in fish.

Mahi Mahi

Product Of: Ecuador
Catch Method: Long Line
Sustainability: Good Alternative

*Mahi is a great option currently as availability has been steady and prices are low.*

One of the most beautiful fish in the ocean, Mahi Mahi is known for its electric greenish blue and yellow colors. Although most associate Mahi with Hawaii, Mahi is found in the tropical and sub tropical waters around the world and was once a by-catch to the tuna and sword fisheries. Mahi has now grown into a directed long line fishery. Mahi is sweet with a mildly pronounced flavor that is similar to swordfish. The meat is lean, firm in texture and has large, moist flakes. Mahi remains moist when cooked and holds up well to most preparations. Cooking methods include baking, broiling, frying, grilling or sautéing.

Fresh Rock Shrimp

Product of: USA
Catch Method: Bottom Trawls
Sustainability: Good Alternative

Once considered trash, now considered a treat! Rock shrimp were once avoided because of their rock hard, spiny shells that were nearly impossible to break through. It wasn’t until the efforts of the Thompson Family, that Rock Shrimp took a major turn within the industry after they had created a machine to quickly cut through the hard shells. It was then that the industry fell in love with the flavor of rock shrimp.

Rock shrimp are smaller in size and suitable for just about any recipe that does not call for whole shrimp presentations. The meat of raw rock shrimp is transparent with fine pink and purple lines. Once cooked, the shrimp loses its translucency and takes on a firm texture and sweet, succulent flavor that is comparable to lobster. Rock Shrimp can be boiled, broiled, fried or sautéed.

Specialty Seafood Availability:

• Cod Loins, Iceland
• Jumbo Fluke, USA
• Monkfish Fillet, USA
• Boston Pollock Fillet, USA
• Ocean Perch, USA
• Dab Sole Fillet, USA
• Striped Bass, Large, USA
• Icelandic Turbot
• Fresh Rock Shrimp 70/90, USA

• Barramundi, Singapore
• Bronzini, Greece
• Pacifico Striped Bass, Mexico
• Castalia Bluehole Trout, USA-Ohio
• Atl. Halibut, Canada
• Sturgeon, USA
• Cobia Fillet, Panama
• Whole Pompano, USA
• Swordfish Loins, USA

• Yellowfin Tuna, #1 and 2+, USA
• Bluefin Tuna, USA
• Mahi Mahi, Ecuador
• Black Grouper, Mexico
• Red Grouper, USA
• Yellow Eye Grouper, USA
• American Red Snapper, USA
• Pacific Lane Snapper, Panama

Market Updates:

• Atlantic Salmon- Chilean Salmon continues to increase and is expected to do so through the holidays. Norwegian Salmon prices have lowered, along with Canadian Salmon prices.
• Mahi is a great option currently as availability has been steady and prices are low.
• Wild Striped Bass has been readily available and prices at an all time low. Maryland has almost hit their catch quota.
• Lake Erie fishing is starting to close as temperatures are falling and the fisherman are working to finish up their quotas. Walleye landings are still pretty strong.
• Black bass prices are rising as MA fishing is closed and RI fishing is slow.
• Ask about specialty fish for the holidays! Smelts, Octopus, Eels, Baccala, etc.

East Coast Oyster Availability:

  • Raspberry Point
    New London Bay- PEI, Canada
    3.25″/ Crunchy meat with a gentle brine and sweet mushroom finish
  • Beau Soleil
    Miramichi Bay – New Brunswick, Canada
    2.5″/ Refined and light flavor, medium brine and a slight yeasty Champagne-like finish.
  • Naked Islander
    Chappell Creek, Canada
    3.5″+/ A unique combination of salty and sweet flavors- clean, crisp with a briny liquor
  • Malabar
    Barnstable, MA
  • Moon Dancers
    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
  • 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
  • Wianno
    Cape Cod Bay, Nantucket Sound, MA
    3-3.5″/ Very clean with a distinct deep cupped shell and sweet briny flavor
  • Barstool
    Chappell Creek
    2.5″-3″/ Shells are light in color with a clean crisp flavor
  • Belon
    Quahog Bay Harpswell, ME
    3-4.5″/ Strong brine with intense copper finish
  • Fat Dog
    Little Bay, NH
    3-4” / Leads with a volley of brine before yielding to a clean, bright finish

West Coast Oyster Availability:

  • Tide Point
    Willapa Bay, WA
    Medium brine, and a clean, slightly sweet finish.A strong shell, a short and deep cup, and a full meat with little room for liquor.
  • Cranberry Creek
    Hood Canal, Oakland Bay, WA
    2.5”/ Strong, briny flavor with earthy and granite mineral notes
  • Skookum Inlet
    Little Skookum Inlet, South Puget Sound, WA
    3.5”/ Full flavors, low brine & vegetable finish