Market Update- March 5

Featured Specialty Seafood:

Sturgeon

Product of: USA- California
Catch Method: Farm Raised
Sustainability: Best Choice

Prized for its superior flavor, Sturgeon is a long-lived prehistoric favorite that quickly became over fished and nearly impossible to obtain (and still is to this day.) Now farmed to perfection, the aquaculture industry has created an excellent alternative and lessened the impact on the threatened wild species. Our sturgeon is raised in the artisinal waters of northern California and rated as Best Choice from the Monterey Bay Aquarium Seafood Watch Program. Sturgeon has a delicate, mild flavor and a lean flesh that is firm and meaty. Grilling, roasting, sauteing, smoking or poaching are all great options for preparations, and marinades work extremely well for this fish!

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.

Walleye

Product of: Canada
Catch Method: Set Gillnet
Sustainability: Good Alternative

Return of the Walleye! Walleye is highly regarded as the best tasting fresh water fish and named for its highly reflective, cat like eyes. Prized for their thickness and loved for their succulent, sweet and mild flavor, Walleye is a fine flaked fish that is impressively versatile. Walleye can be baked, grilled, poached, stuffed, sauteed, deep fried or used in soups however we suggest simple preparations to highlight its succulent flavor.

Specialty Seafood Availability:

Arctic Char, Iceland
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
Redfish, USA
Catalia Blue Hole Trout, Ohio
Pacifico Striped Bass, Mexico
Atlantic Halibut, USA
Sturgeon, USA

Pacific Dover Sole, USA
Pacific Rockfish, Canada
Mahi Mahi, Ecuador
Black Grouper, Mexico
American Red Snapper, USA
Caribbean Red Snapper, Mexico
Pacific Lane Snapper, USA

Buyers Notes:

•Shad Roe is in season. The annual shad run marks the beginning of spring for many folks. According to local lore, as soon as the shadbush (Amelanchier arborea) blooms in early spring the shad are running upriver to spawn. The fishermen are waiting for them.
• Sea Scallop prices are increasing. New Quotas for 2020 start next month. The fishing grounds that are opening this year are expected to produce a lot of scallops, however larger sizes like U-10 and U-12 are not going to be plentiful due to these areas traditionally not producing many larger sizes. U-15, 10-20 and 40-50 sizes will come back down once fishing starts in April.
•Most of the Gulf of Mexico grouper fishery is closed from February first through March 31st. This takes place during the spawning season by design and has proven to be a successful program in terms of overall sustainability. Grouper will be available from other areas during this time period, but overall supply will be limited.
•Based on the continued mild winter, we are expecting an early start to the lake fish season this year. We are past the point where we need to worry about the usual annual issue with ice on the lake that would restrict fishing. The Canadian fishing fleet is already gearing up for the season. Supplies won’t be plentiful this year as quotas on yellow perch are expected to be cut this year and for a few years to come in order to balance things out in the lake. Walleye is no readily available and will continue to be a plentiful supply for the entire year.

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
Hurricane Harbour
Northumberland Strait, PEI
3″ / High salinity with firm, crisp meats and a sweet finish
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
Riptide
Buzzards Bay, MA
3.5″/ Moderate brine with soft meat and a sweet, earthy 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

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.
Alpine
Prince Edward Island, CAN
3.75″/ Boomerang shaped shell- Deep cup, crunchy bite and a clean aftertaste
Belon
Quahog Bay Harpswell, ME
3-4.5″/ Strong brine with intense copper finish
Spindrift
Westport, MA
3″/ Intense mineral brine, sweet lingering finish
Beach Blonde
Charlestown, RI
3.5”/ Crisp brine with a buttery sweet finish
Naked Islander
Chappell Creek, Canada
3.5″+/ A unique combination of salty and sweet flavors- clean, crisp with a briny liquor
Raspberry Point
New London Bay- PEI, Canada
3.25″/ Crunchy meat with a gentle brine and sweet mushroom finish
Sea Sirens
Cape Cod Bay
3.5-4″/ Attractive, bright shells on the outside and clean, clear meats on the inside, their delicate, briny flavor encapsulates the essence of the ocean

West Coast Oyster Availability:

Deer Creek
Southwestern Hood Canal, WA
3.75″/ Light salt, cucumber finish
Fish Point
WA
3.5″/ Full, firm meat relinquishes delicate cucumber notes and a crisp salty brine

Compass Point
Samish Bay, WA
3″/ A nice briny oyster that has a melon finish
Midnight Bay
Hood Canal, WA
4”/ Full meats, excellent on the half shell and perfect for grilling