Market Update- September 17th

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.

Pacifico Striped Bass

Product Of: Mexico
Sustainability Rating: 4 Star BAP Cert.

From northern Baja California, Mexico, the Pacifico Striped Bass are are raised in the cold, clear waters of the open Pacific ocean. Underwater currents, combined with proximity to a submarine canyon, provide natural and sustainable cleansing of the site. The distance from the coastline ensures protection from land sourced contaminants & allows for isolation and site containment. The striped bass diet is formulated to optimize fish welfare and fish-in-fish-out ratio. Their feed contains no terrestrial land protein and utilizes trimmings from existing fisheries to minimize the use of wild fish meal. They work to closely match the diet the fish would have in the wild and the primary feed contains no hormones, no antibiotics and is BAP-certified. Striped Bass maintains an appearance, flavor and texture that holds up to any type of preparation.

North Atlantic Swordfish

Product Of: USA
Catch Method: Handline
Sustainability: Best Choice

Swordfish are non-schooling fish that roam the temperate and tropical waters, all strictly managed and governed by the ICCAT. Sword are longline caught, mainly at night around the full moon cycle. Sword have a moderately high oil content and a firm, meaty texture with a flavorful, yet slightly sweet taste. Swordfish and Tuna recipes work interchangeably and are excellent for marinating and grilling. Cooking suggestions include baking, broiling, grilling or smoking.

Happy Clambake Season:

Clam Market Update:
Overall, pricing has been stable for quite some time for both the farmed and wild clam markets. Farmed littlenecks have been in great supply, however there is an expected/ somewhat current shortage on the farmed middlenecks. While the wild availability is always subject to change due to weather and/ or outbreaks, the supply, and quality has been excellent thus far! We hope that this continues throughout our upcoming clambake season! As always, we suggest getting your clambake orders in as soon as possible.

Fall Flyer

Specialty Seafood Availability:

Wild King Salmon, USA
Coho Salmon, USA
Arctic Char, Iceland
Large Black Bass, USA
Cod Loins, Iceland
Jumbo Fluke, USA
Monkfish, USA
Ocean Perch, Canada
Boston Pollock (Blue Cod), USA
Wolffish, Norway

Barramundi, Singapore
Bronzini, Greece
Kampachi, Baja Mexico
Redfish, USA
Pacifico Striped Bass, Mexico
Castalia Bluehole Trout, USA-Ohio
Atl. Halibut, Canada
Marker Swordfish Loins, USA
Yellowfin Tuna, #1 and 2+, USA

Mahi Mahi, Ecuador
Golden Corvina
Golden Tilefish, Mexico
Tripletail, Mexico
Bluenose Bass
Kingklip, Costa Rica
Black Grouper, Mexico
Red Grouper, USA
Hog Snapper, Mexico
Lane Snapper, USA
American Red Snapper, USA

Market Updates:

-Atlantic salmon prices are still up even through the strike ended and fish have been making their way to the states.
-The hurricane has moved the gulf fishermen in, and supply will remain affected through the end of the week, especially with Snapper and Grouper.
-Black Bass landing is steady.
-The Icelandic fisheries are open and with a new quota, however landings are pretty weak. Supplies are expected to improve come October.
-Limited quantities from our local lakes.
-Prices continue to increase on Scallops, and it is expected to increase incrementally as we move closer to the holiday season.
-Softshell season is wrapping up.
-Demand is strong on live lobsters, and fishing has been limited to prices are up. The 2 lb. lobsters are crazy high in price, and the firm chix, quarters and halves are just behind the 2 pounders in price. We should have more information on the market next week.

East Coast Oyster Availability:

Savage Blonde
Prince Edward Island, CAN
2.75″/ Sharp brine with crunchy meats and a sweet stony finish
Moon Stone
Point Judith Pond, RI
3.25″/ Warm and intense brine with a bold and meaty texture
Red Raiders
Crowe’s Pasture Beach – East Dennis, MA
3.5″/ Simply put, salty-salty sweet
Raspberry Point
New London Bay- PEI, Canada
3.25″/ Crunchy meat with a gentle brine and sweet mushroom finish

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
Great White
Barnstable, MA
3.5″/ Moderate salt content with prolonged sweet ocean finish
Malabar
Barnstable, MA
Moondancers
Damariscotta River, ME
Very briny with a sweet finish
Cape Cod Bay
MA | 3

West Coast Oyster Availability:

Wild Cat Cove
Hood Canal – S. Puget Sound, WA
2.5”-3”/ Deep cup, firm plump meats- sweet collard green flavor with a sweet melon rind finish
Kumamoto
Oakland, Washington
2″ /Mild brine with creamy meats and a honeydew finish

Oishii
Willapa Bay, WA
Conforming to the Japanese translation of “delicious”, Oishii Oysters are renowned for their iconic paisley shape, perfect cocktail size and plump, buttery meats with a sweet yet briny cucumber finish.