SALMON/TROUT

Atlantic farm-raised salmon markets remain unchanged. Seasonal demand may spike pricing somewhat. Our major issues will be supply interruptions with freight delays from Chile and Scotland. Logistics are an ongoing challenge, but we source from many locales on the globe, assuring constant supply for our customers. Whole Scottish salmon will be arriving two to three times weekly direct from the cold-water fjords in Scotland. As always, check with your Seattle Fish Company representative for salmon arrivals.  Wild selections will include premium frozen king and sockeye fillets.

Trout production remains adequate this time of year, but as demand inevitably increases, larger sizes of whites and reds will be a challenge.  Supply of these larger sizes will improve during December, and volume looks very good for the balance of the winter. Trout is an excellent value; consider adding trout to your menu.

CATFISH

Another value fish, catfish comes in many forms:, fillets, nuggets and skin-off dressed catfish. Our Mississippi grower has adequate supply and a commitment to Seattle Fish Company to provide needs to both ad and regular business.

WEST COAST

Fresh halibut season in Alaska and Canada has ended and will reopen mid-March. Work on catch shares for some areas will continue and will likely alter quotas for next year. Halibut will remain a premium product with regard to quality and price. While we would like to see lower pricing, the state of the fishery and sustainability for future generations are paramount. Look for our frozen-at-sea halibut later this week. We only buy fish frozen immediately after catch. Carefully thawed for several days in our chill, our expert cutters will provide a premium halibut fillet all winter. Ask your rep for details. Also previously frozen, our Chilean sea bass sides come to you as good as fresh. Prices have fallen a bit this year and hopefully demand will increase for this moist, buttery, whitefish delicacy. 

Ground fish is extremely limited this week. Bad weather and boats docking for the Thanksgiving holiday are a bad combination for supply. Don’t look for things to improve until the end of the week. West Coast supply from San Diego and Mexico looks better for grouper, corvina, snapper and Mexican bay scallops. 

King crab prices continue to climb, and there is no relief coming soon. If you plan to feature king crab for your holiday menus, get your orders in early to ensure delivery. Snow crab is a better bargain, and we have some large sizes. Crab meat prices have also increased. Get with the Seattle Fish Company experts to guide you through the crab waters. We carry many crab products, so we have something to fit your needs.

EAST COAST

Limited amounts of U-10 scallops are being fished. Closed Areas I and II are yielding low counts and some darker scallops, and most of the larger catch is coming from Hudson Canyon area, yielding excellent quality. It is always a challenge to secure big scallops during winter, but Seattle Fish Company will be the source for your winter menus. If you are looking for a larger scallop and would like a better price point, ask your rep about U-12s—good value and sizing. East Coast ground fish prices have increased due to poor weather conditions and fisherman coming home for Thanksgiving. Best bargains are dabs and cod fish. The haddock catch is very limited, and prices are high. The lobster catch continues to be strong. We are advocating putting live lobsters on your holiday menus. These delicacies, expertly packed by our lobster men in Kittery, Maine, are full meated and lively.

SHELLFISH

Shellfish season is upon us, and the holidays are the perfect season for adding shellfish to your menus or increasing the offering you currently feature. Seattle Fish Company is the “Oysterpedia” of the Rocky Mountains. We can provide meaty East Coast oysters with the brininess and salinity of the open ocean or a milder oyster grown in Estuaries where fresh water meets seawater. Your preference might be the cucumber and lettuce-like finish of our West Coast selections. The choices are numerous, and your knowledgeable sales rep will help you pick the perfect oyster you are looking for. Manilas, those perfect-sized, quick-opening clams are perfect for your pasta dishes. Cool temperatures and colder water are a clam’s best friend. Quality and shelf life are optimum this time of year. If you are looking for clams to shuck or steam, our East Coast hard shells are excellent quality and packed with consistent sizing and count. Mussels, our highest volume shellfish product, come from the icy waters of Prince Edward Island. We also offer a slightly larger, more reasonably priced domestic black mussel. Check out our shellfish choices.

GULF

“Gulf Wild” snapper is in the house this week. Sustainability and traceability are the cornerstones of this program. Weather and catch permitting, we will offer our Gulf Wild selections all winter. Yellowfin tuna supply has been hit-and-miss due to weather conditions, but we start the week with adequate numbers.

GREAT LAKES

The fall walleye season has wrapped up, and the winter season will begin as soon as the ice is hard enough to allow safe travel. Spring fishing begins again late May-mid July. We are still finding pockets of fresh walleye, and your rep will keep you updated on availability.

HAWAII

Tuna numbers are increasing on the Honolulu auction, and December looks promising. Boats are getting back out, and fishing should be brisk in anticipation of travelers coming to Hawaii for the holiday season. Our buyers are primed to fill containers with tuna, monchong, opah, marlin, ono and specialty bottom fish. The air shipment arrives in Denver by 9am the next morning. Ask about Hawaiian Kampachi, available for your menus or specials this week. Twice a week shipments from Kona will keep you well stocked. Seared Kampachi is hard to beat!

SUSTAINABILITY

As we head into our busy holiday season, Seattle Fish Company’s commitment to a sustainable future mirrors a recent statement published by the NFI. “Sustainability stands on three legs; economic, environmental and social. If the social welfare of those who work the waters is not attended to the resource and the community becomes unsustainable.”

Regards,

Harry Mahleres
Director of Purchasing

Harry@seattlefish.com
303.329.9595 ext. 121