Market Update- October 10th

Market Updates:

Scallop:
Over 60% of the expected 63M lbs has been harvest season to date. Prices have been fairly consistent throughout the summer, but are expected to firm in Q4 due to weather, reduced fishing and holiday demand.

Lobsters:
There is a shortage on live lobsters stemming from lower catches over the summer and a lackluster catch in September and so far in October. Firm shell prices have gone up and are currently unstable. Low supply and high demand continues to put pressure on shore prices which continue to firm. Tail prices continue to firm slowly and inventory is expected to run out well before the Spring season. Meat inventory is very low and prices are expected to firm by dollars per pound. And Hurricane Dorian has devastated warm water tail production in the Bahamas, adding to the shortage.

Featured Specialty Seafood:

Kitty Mitchell Grouper

Product Of: USA
Catch Method: Hook and Line
Sustainability Rating: Not Rated

Kitty Mitchell Grouper are deep water fish found off the coast of the US or Mexico, usually caught as a by-catch to other snappers and groupers. They are highly sought after for their uniquely, remarkable flavor. An excellent alternative to Red Grouper, Kitty Mitchell are known to be as sweet as a black grouper, and as versatile as a red grouper. They feed on crustaceans and shellfish which give them their deliciously sweet meat,
and succulent flesh.

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.

Now is the time to enjoy it as Black Bass is not always available. Black bass has a medium flake, mild/ delicate flavor and a tender, yet firm texture. It is extremely versatile and often used in whole fish preparations. Cooking preparations include baking, broiling, grilling, poaching, sauteing and steaming.

Mahi Mahi

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

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 bycatch to the tuna and sword fisheries. Mahi has now grown into a directed longline fishery. Mahi is sweet with a mildy 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 sauteing.

Atlantic Halibut

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

There will be a few more weeks to feature Atlantic Halibut before the fishery heavily slows down in late October. 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:

Blue Hole Trout | Ohio
Kampachi | Mexico
Arctic Char | Iceland
Wild King Salmon | USA
Wild Coho Salmon | USA
Jumbo Black Bass | USA
Jumbo Fluke | USA
Cod Loin, Wild | Iceland
Boston Pollock/ Blue Cod | USA
Haddock | USA

Monkfish | USA
Wolffish | Norway
Pacifico Striped Bass | Mexico
Bronzini, Whole or Butterfly | Greece
Barramundi Fillets| Singapore
Cobia | Panama
Redfish | Farmed, Mauritius Island
Mahi Mahi | Ecuador
Yellowfin Tuna | USA
Kingklip | Costa Rica

Black Grouper | Mexico
Yellowedge Grouper | USA
Gulf Wild American Red Snapper | USA
Caribbean Red Snapper | Mexico
Hog Snapper | Mexico
Pacific Lane Snapper
Queen Snapper | Nicaragua
Yellowtail Snapper | USA
Kitty Mitchell Grouper | Mexico

Featured Oyster:

SUN HOLLOW OYSTERS

Harvest Location: Hood Canal, Washington

Grown on the cobbled beaches of the Puget Sound, this is truly a gem of a Pacific Oyster. Because they are beach grown, they have hard, fluted shells that are easy to shuck and full
of plump meats!

2.75″/ Sweet and light brine, bursting plump meat and an earthy finish

East Coast Oyster Availability:

Fat Baby
Long Island, NY
Extremely deep cups that are hand washed and graded, meats are VERY salty
Great White
Barnstable, MA
3.5″/ Moderate salt content with prolonged sweet ocean finish
Wianno
Cape Cod Bay, Nantucket Sound, MA
Very clean with a distinct deep cupped shell and sweet briny flavor
Belon
Quahog Bay Harpswell, ME
3-4.5″/ Strong brine with intense copper finish
Washburn Island
Falmouth, MA
3.75″/ Very full meats with an amazing salty and creamy flavor
Hurricane Harbour
Northumberland Strait, PEI
3″ / High salinity with firm, crisp meats and a sweet finish
Whaleback
Damariscotta River, ME
Rugged brine, followed by hefty midtones and an abrubt clean finish

Boomamoto
MA
Deep cupped, large meats
Moondancers
Damariscotta River, ME
Very briny with a sweet finish
Thunder Caps
PEI, Canada
3″/ Rich and salty liquor with a crisp sweetness
Misty Point
VA
3”/ High salinity up front finishing sweet with a hint of celery and grass
Ichabod
Kingston Bay, MA
3.5″/ Meaty- A perfect blaance 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
Barstool
Chappell Creek
2.5″-3″/ Shells are light in color with a clean crisp flavor

West Coast Oyster Availability:

Fat Bastard
Willapa Bay, WA
Deep cup with a lot of liquor, brine and taste are clean
Buckley Bay
Bayne’s Sound, British Columbia
2-3″/ beach oyster, melon taste, salty finish
Cranberry Creeks
Hood Canal, Oakland Bay, WA
2.5”/ Strong, briny flavor with earthy and granite mineral notes
Reach Island
Hood Canal, WA
2.75″/ Medium brine with a tangy cucumber finish

Shigoku
Samish Bay, WA
2.25″/ Flavor is sweet and briny with a cucumber finish
Dabob
Dabob Bay – Outskirts of Hood Canal, WA
3″/ Crisp and briny with a fresh and sweet melon finish
Sun Hollow
Hood Canal, WA
2.75″/ Sweet brine, bursting meat and an earthy finish
Elkhorn
Willapa Bay, Washington Coast
3″/ Firm meats, high brine, sweet flavor and melon finish