Good morning Chefs and Buyers,
The Turbot has landed! Really high quality Spanish farmed Turbot is available today in leu of Chilean product that is still unavailable due to the tragic earthquake that caused so much destruction and chaos last week. We are working with our partners in Chile to get shipping flowing again, but we have no definitive time line at this moment. The same applies to Chilean salmon fillet.
Many of our customers have been asking about West Coast Halibut. Catches in B.C. and Alaska have been low so far and shore prices are higher than expected, so we do not expect any westies until late next week when we hope the market stabilizes. The quotas are reduced this year by roughly 3.5 million pounds so expect prices higher than last year. Until then we are offering both wild Icelandic halibut and Norwegian farmed halibut. Both come from extremely cold waters and make for superior fillet.
The new scalloping season is underway for the American fleet and some boats are expected in next week with mostly 20/30 and some 10/20 sizes, so we can expect some drop in those sizes as they supplement Canadian production. Larger U/10's will remain in tight supply as these areas with larger sizes are not generally productive until late spring, and the Nantucket Lightship area not opening until mid June. If you can, you may want to consider serving the smaller sizes until then. Prices for the limited amounts of U/10's seem to have no ceiling.
We have Dayboat Icelandic cod since Massachusetts is landing a limited amount of large steak sized fish right now. These Icelandic fish are big and in a state of suspended rigor.
On the local front we have pretty little Boston Mackerel (average weight 3/4lbs), fancy Rhode Island black sea bass, hook and line Mako from Jersey, and Florida Amberjack.
"Spring is nature's way of saying, Let's party!"