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:
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
