Market Update:

Wild Salmon:
We are still seeing a strong run on Sockeye from Alaska and BC Canada. The Copper River Sockeye run is over but Cook’s Inlet and Prince William Sound are producing in Alaska. Expect to see the Sockeye run to start slowing in the next 2 to 3 weeks.There are troll caught Kings being landed as well from Alaska all the way South to California. A few Coho have already been landed but not in much quantity. The Coho run should get going by mid-August and be strong in September.

Lake Fish:
The Lake Erie water temperature has spiked to nearly 80 degrees and the cool water loving fish have all retreated to deeper cooler waters. The fish find cooler waters in the most eastern deepest part of the lake. These areas are nearly impossible for fishermen to fish. Many factors are involved. The trip becomes too long to be profitable and the trap nets cannot be set that close to the bottom among them.
With that being said we do not expect to see much fresh Walleye, Yellow Perch and White Bass until mid-September when the water starts to cool. We have fishermen and women fishing Yellow Perch and do expect to see a limited amount during this slowdown time. Walleye from Canadian waters will be much more limited as we only have one group still fishing. Do not expect White Bass during this period.

Halibut:
Alaskan Halibut fishing has slowed as many fishermen holding both Salmon and Halibut quota are fishing Salmon as that run begins to end. This has put pressure on Atlantic Canada to produce most of the Halibut on the market today. Supply is fairly steady but pricing should be up slightly in the short term.

Southern Species:
Grouper and Snapper fishing is currently steady but we are now in hurricane season and must be careful and aware that tropical storm and hurricane threats will chase fishermen from the fishing grounds in the Gulf and Caribbean waters.

Clams:
Clam Bake Season is right around the corner. This year both wild and farmed Clams will be a challenge on the supply side. The last few winters have caused Clam growth to be slower than normal and the fishery has yet to fully recover. We have many sources of Wild Clams from many ports on the East Coast so we expect to have supply of Clams for your bakes. Pricing will be stronger this year as competition for supply has driven the cost up. Farmed Clams are experiencing the same issues. The growth and recovery rate is much slower than expected in the farms. Farmed Littlenecks will be more plentiful than Middlenecks but increased demand of Littlenecks will put pressure on them as well. Please plan and book your bakes well in advance for best results with clam supply.

Featured Specialty Seafood:

Ivory King Salmon

Product Of: USA
Catch Method: Line Caught
Sustainability Rating: Best Choice

A rare and unique delicacy, Ivory King Salmon is often held in high regard as they make up only about 5% of the total king population. Why are they different in color? Like other fish and shellfish, salmon get their pink and red flesh from a pigment called astaxanthin. In this case, the salmon cannot absorb the pigment, resulting in a smooth ivory shade of flesh.

Ivory Kings tend to be milder, silkier and more buttery in flavor compared to kings that are red/orange in pigment.

Greenlip Mussels

Product Of: New Zealand
Catch Method: Farmed, Bottom Culture
Sustainability Rating: Best Choice

Native to New Zealand, Greenshell Mussels thrive in the cold, clean waters where they are grown using a sophisticated suspension technique. The mussels take roughly 12-18 months to mature to market size, and in that time they can filter up to 200 liters of water per day. The shells are 3-4 inches and dark green in color with streaks of yellow, red and brown throughout. Greenshell Mussels are plump and rich in flavor, and a bit fattier and more tender than wild mussels. Very versatile in preparation, they can be served both hot or cold and are great for baking, grilling, sauteing, or frying.

**Image provided by Lee Fish USA**

Opakapaka Snapper

Product Of: New Zealand
Catch Method: Longline
 
Sustainability Rating: Good Alternative
 
Most often found in the Hawaiian/ South Pacific waters, Opakapaka are long line caught and very limited! Opakapaka are prized for their delicate flavor and firm texture, and have gained the reputation as a premium table snapper. Opakapaka fillets are well suited for almost all cooking applications including grilling, baking, broiling, sauteing or steaming, as well as raw in sashimi. Product is very limited so please let your sales rep know if you are interested as soon as possible.

Specialty Seafood Availability:

  • Castalia Bluehole Trout, Whole or Butterfly> Ohio, USA
  • Whole Kampachi
  • King Salmon, Wild> USA
  • Sockeye Salmon, Wild> USA
  • Coho Salmon, Wild> USA
  • Ivory King Salmon> USA
  • Cod Loins> Iceland
  • Fluke, Wild> USA
  • Monkfish> USA
  • Whole Flounder> USA
  • Barrelfish
  • Petrale Sole> USA
  • Sole Fillet, 4/6> USA
  • Whole Bronzini> Greece
  • Barramundi Fillets> Singapore
  • Cobia Fillets> Panama
  • Redfish, Farmed> USA
  • Pacifico Striped Bass> Mexico
  • Halibut, Atlantic> Canada
  • Jumbo Whole Black Bass> USA
  • Sturgeon Fillet> USA
  • Black Cod/ Sable> USA
  • Mako Shark Loins> USA
  • Scorpionfish
  • Black Grouper> Mexico
  • Red Grouper> Mexico
  • Yellowedge Grouper, Tagged > USA
  • Fireback Grouper> USA
  • Opakapaka Snapper, New Zealand
  • Hog Snapper, 1-2, Wild> Mexico
  • Carribean Red Snapper> Mexico
  • Yellowfin Tuna Loins> USA
  • Greenshell/ Greenlip Mussels> New Zealand

National Oyster Day

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Oyster Availability:

  • Wellfleet
    Cape Cod Bay, MA
    3″/ Medium-high salinity and abright, crisp finish
  • Wianno
    Cape Cod Bay, Nantucket Sound, MA
    Very clean with a distinct deep cupped shell and sweet briny flavor 
  • St. Anne
    PEI, Nova Scotia, Canada
    2.5-3″/Packed with flavor- clean and crisp; average salt content with mildly melon finish 
  • Misty Point
    VA
    3”/ High salinity up front finishing sweet with a hint of celery and grass 
  • Davenport
    Cape Cod, MA
    3-3.25″/ Bursting with robust brine 
  • Great White
    Barnstable, MA
    3.5″/ Moderate salt content with prolonged sweet ocean finish 
  • Sweet Neck
    Katama Bay, Martha’s Vineyard
    4″/ Shells are deeply cupped and meats are pleasantly firm with a mild simple sugar finish- salinity is high. 
  • Duxbury Standard
    Duxbury, MA
    3.5″ / Very crisp brine with buttery meats.
  • Bass Master
    MA 
  • Lt. Island
    Cape Cod Harbor
    3.5” / Full bodied with a buttery flavor and clean finish 
  • Pemaquid
    Hog Island, Mid-coast MA
    3.75″/ Sweet and salty 
  • Malpeque
    West Shores of Malpeque Bay – PEI, Canada
    3.25″/ Medium salt with a buttery, full-bodied finish. 
  • Moondancers
    Damariscotta River, ME
    Very briny with a sweet finish 
  • Washburn Island
    Falmouth, MA
    3.75″/ Very full meats with an amazing salty and creamy flavor 
  • Salutation Cove
    Salutation Cove/ South Side- PEI, Canada
    3.5″/ Very briny and buttery with a clean, salty finish. Excellent shape and uniform shells. 
  • Chesapeake Pride
    Chesapeake Oysters, MA/VA
    3.5″/ Very mild but meaty- low salt content 
  • Salazarian
    Pickering Passage, WA
    3″/ Medium brine, buttery dense meat with a mild granite finish 
  • Capital/ Large Capital
    Spencer Cove, WA
    2.75″/ 4-5″ (Lrg)- Pure, crisp, pure, sea salt flavor with a clean finish