Tides and Currents - 9-7-11
Wednesday, September 7, 2011 at 12:41PM Greetings Chef's and Buyers. Here's an update on the seafood marketplace going into the weekend on 9-7-11.
Lobster: We continue to see tight supplies of "hard shell" lobsters coming out of Maine, Canada, and the New England coastal states. True "Hard Shells" which yield the most meat, are the most durable, and the best value (despite their higher price per lb) have reached into the $9/lb price range. There are plenty of short trip "New" or "Firm Shells" in the supply chain right now and some are priced as low as the $4/lb range - but like I always say, in this racket you get what you pay for. Firm shells can yield as little as half the meat compared to a good hard shell and they just won't last in your walk-in.
Tuna/Sword: The word from our suppliers is that Japanese demand for #1 quality fish is very high and they're paying a premium for much of the product that would normally hit the New York market. As a result, we're having difficulty sourcing the ruby-red loins that NYC kitchens prefer and prices are on the higher side. After some mid-week supply disruptions, we will have plenty of fish for the weekend. Nevertheless, stay tuned for some challenges in the world of Tuna. Swordfish is a bright spot however with strong landings from NJ to MA and moderate prices.
East Coast Ground Fish: We continue to source short trip Cod, Pollock, Hake, and Monkfish and prices and availabilities are steady. We've seen some minor supply disruptions with the inclement weather but overall, the quality and quantitity of the product in the pipeline is good. There has been some difficulty sourcing fluke so don't be suprised by intermittent outages with that fish. Really nice dry scallops are arriving both from New Bedford, Ma and Barnegat Light, NJ though the overall run is skewing to the larger side. As a result, the price difference between 10-20ct and U10ct is fairly small.
Oysters and Clams: The recently crappy weather is having a hard impact on the east coast clam market and for the first time in recent memory, good Littleneck, Topneck, Chowder, Cherry, and Soft Shell clams are difficult to source. Hopefully drier weather in the coming weeks will sort that out. For the moment we have a nice supply of Oysters from PEI, Maine, and the pacific northwest - about 11 varieites in all. Give the office a shout for specific info.
Crab Meat: The Maine Jonah (aka Peekytoe) crab meat favored by many kitchens is somewhat difficult to source and our vendors are telling us that there's not much production happening "Downeast." We'd recommend taking a look at the Fresh Blue Lump Crab meat we're sourcing from the Gulf Coast - it's similarly priced, more flavorful, and we think it's a better solution.
