SALMON/TROUT

The farm-raised Atlantic salmon market remains unchanged, but unsettled. Chilean production remains adequate, which is keeping prices down, but demand is expected to increase soon, creating upward cost pressure. This trend should continue through the holiday season. Prices should not reach last year’s high levels because of consistent production from Chile. If you prefer to cut your own, check out our Scottish salmon. Farm raised in cold-water farms, these fish flown directly to Denver are perfect for your winter menus. We will also cut to your specifications.

The wild salmon season is starting to wind down, but fat-bellied kings from Puget Sound and Columbia River are very good values this week. The Coho season, after a very slow start, should provide very nice silvers to mid-October, weather permitting.

Trout production from Idaho as well as Colorado remains steady.  The availability of larger sizing should increase with the cooler fall temperatures arriving. Seattle Fish Company offers the trout sizing and cut to perfectly fit your menu choices. Our knowledgeable sales force will guide you through the trout waters.

CATFISH

Catfish numbers continue to rebound, and we have been able to offer retail ad quantities. Looks like the summer supply crisis is over. Prices are higher, but catfish still remains a value fish for your restaurant or home use. We offer shank fillets, whole catfish and nuggets. Pangasius, the frozen imported fish used as a substitute for catfish, is now becoming short. We continue to offer pangasius, and it is still a good value. Greater demand and production costs – where have you heard that – are culprits, but greed from profit taking at all levels in the supply chain is also a factor.

WEST COAST

The Alaska halibut season will stay open until mid-November.  Ninety-two percent of the quota has been caught to date, so expect quantities to dwindle and prices to continue upward, if that’s possible. The price limit to diminish demand for this great white fish has seemingly not yet been reached.

Good supply of grouper, yellowtail, Mexican Bays, white bass and other species is available from Mexico and Southern California.  Expect less quantity from these areas in October, while the Mexican shrimp season is in full swing. If you are looking for stone crab claws this time of year, our West Coast suppliers offer a large crab claw, very close to the Florida stone claws. The shells from the West Coast are a bit thinner, but meat fill is good and taste is excellent.

Speaking of Mexican shrimp, the farm-raised bay season is open, and the wild ocean boats are scheduled to start fishing September 20.  We may see some relief from last year’s high price levels. Bays have reported good initial landings. Production estimates from the state of Sinaloa have been better than last season, giving rise to good catch and softer pricing. We are hopeful larger sizes will be more plentiful this year. As always, Seattle Fish Company will be a leader in sustainability issues regarding Mexican harvested shrimp.  We have requested our suppliers comply with sustainable measures, using proper harvest equipment, to include turtle exclusion devices (TEDs) and by-catch reduction devices (BRDs).  New season wild shrimp should be available in early October.

EAST COAST

Hurricane Irene is past, scallop landings have stabilized, but boat prices have definitely increased the past two weeks. Quality product is coming from Georges Banks and the South Channel. Several trips remain from the Hudson Valley area. Discounting a small dip in scallop prices in August, high boat prices have dominated the scene since early March and will likely continue throughout the winter season. No large inventories of frozen scallops have been put up, further increasing demand. We will see production from the Japanese market, but thus far sizes are small – in the 18/23 and 23/27 count range. Ground fishing remains adequate with little change in pricing for sole, cod and haddock. Monkfish pricing remains firm but should fall with more by-catch showing up on the New Bedford auction very soon.

SHELLFISH

Cooler weather means better quality shellfish. Our first shipment of domestic mussels arrived this week. Ask your rep about the mussel selections. West Coast choices are also becoming more abundant, and numerous varieties will be available into the fall season. Good news! Our first shipment of the famed Island Creek Oysters arrived last week. Happy to have those award-winning oysters back on our oyster menu. Combined with the excellent Wianno oysters from Cape Cod, our East Coast oyster selection this winter will be second to none. Be sure to ask your sales representative about our oyster shell recycling program.

Larger clams are also coming back into the fold with adequate supply.  All sizes of hard shell clams from our Dennis, Massachusetts, grower should be plentiful in the coming season. As always, we offer weekly supply of fresh shrimp from Pontchartrain as well as fresh Gulf crab meat. Speaking of crab meat, the pasteurized market has firmed. Weather issues and limited worldwide supply are the culprits, as well as disease in some of the markets. Look for higher prices this winter.

GULF

Great news on the Gulf tuna scene. Science has shown population increase, and NOAA will not list loggerhead turtles as an endangered species. Turtle populations are improving, and fishermen played a key role in that recovery, as they are required to work under significant restrictions.

Yellowfin tuna supply has been good with excellent quality.

GREAT LAKES

We are back in the fresh walleye business. Cooler temperatures have finally allowed the fish to come to shallower waters, where they can be harvested. Other selections, such as whitefish and Lake Perch, also will be offered. Hopefully, more catch will fill the freezers so we can replenish supply.

HAWAII

The last two Honolulu auctions have been brisk, with greater numbers available. This should be the week for a shipment, if prices cooperate. If so, monchong, opah, marlin and spearfish should be ready for sale later in the week.

Seattle Fish Company and our expert staff are always ready to assist your needs. Check out our Seasonality Guide for upcoming holiday menu ideas.

Regards,

Harry Mahleres
Director of Purchasing

Harry@seattlefish.com
303.329.9595 ext. 121