MARCH 3, 2010 - Market Report
You know, it seems to me like it was January, I blinked, and next thing I knew March was here! 2010 has already been an exciting year for Plitt, and we’re not slowing down anytime soon. Next week from the 8th-10th, Plitt Seafood will be exhibiting in a booth at the Wisconsin Restaurant Expo, so if you’re attending the show, come say hello! Then, just three days later, we’re off to Boston for the International Seafood Show from the 13th-17th for a whirlwind of exhibition excitement. Just a few days after returning from Boston, we’ll be exhibiting at the American Culinary Federation’s Central Regional Conference on March 26th. We’re very excited for all of our adventures, and we hope to see many of our customers at these different events – so if you’re planning on being there, come find us!! We’re always happy to see and talk to you.
But, in the meantime there is still a market report to be…well…reported! Launching us head first into March (and hopefully spring before too long) here’s your market report:
SHELL FISH
Coming out of the East Coast, we’re having a hard time bringing in large Mussels off the coast of Maine. Due to heavy rains, the coastline has been shut down for a while, making product difficult to get. Our buying department is ahead of the game, though, and has White Water Mussels as a great alternative for you. They are similar in flavor, but a little smaller than the large Maine Mussels you might be used to.
As is typical this time of year, we’re seeing some shortages on oysters coming from this coast. Martha’s Vineyard Oysters are going to be unavailable for the next couple of weeks, as they are shut down for a while. Raspberry Point Oysters are also very low. We have a couple bags available, but once these are gone there won’t be any more available for you guys until mid to late May. If you want some, call your sales representative ASAP before we sell out.
In anticipation for the inevitable shortages of some of these more popular oyster options, we are bringing in a NEW OYSTER for you all to get your hands on!! We’d like to introduce you to: UMAMI OYSTERS™!! Coming out of the East Passage in Narragansett Bay, Rhode Island, they are a sustainable and delicious option for an East Coast Oyster. Umami translates into “taste sensation,” and these savory, tasty oysters live up to their name. They are a small, cocktail grade oyster, and we know you’ll love them.
Over on the West Coast, product availability for shellfish is holding steady, so nothing exciting to report!
In the world of Scallops, though, we do have some updates. There are only a handful of days left in Nantucket Bay Scallop season, so product is essentially unavailable until next season rolls around. On the other hand, Domestic Scallop season is just getting started, so we will be having true Domestic Scallops available for you! I know you’re excited about these dry scallops, so call your reps to find out all the delicious details.
And one last note for shell fish is that Crawfish are extremely pricy right now, due to very low availability. Louisiana’s poor weather conditions have not been giving us the warm, damp climate that crawfish love, and so it’s causing these guys to stay buried in the mud, rather than coming out for us to catch and sell to all of you.
FIN FISH
Starting off in the North Atlantic, we’re seeing good quantities and pricing on all species coming out of this region. Monk, Haddock, Skate, Lemon Sole, and Cod are all looking good right now, and we don’t foresee any problems. In the Mid Atlantic, we’ve got some great 8/up Wild Striped Bass available. This product has been really popular lately, so get in touch with your sales reps if you’re interested, before it swims right off our shelves!
Coming out of the Great Lakes, we’re seeing business as usual these days. Perch, Trout, Whitefish, and Smelts are all looking nice and delicious, ready to be bought and thrown into whatever spring-inspiring dish you can scheme up. The pricing on these is very competitive, so get your orders in soon! Walleye is tight, but we do have some precut fillets available if you’re so inclined.
The Gulf of Mexico for the most part is looking good. Availability on Snapper in all sizes is solid, and we have both skin on and skin off Grouper available for sales to our customers.
And then there’s Salmon. I’m sure you’re all aware of what’s going on in Chile, and the aftermath of the recent earthquake and tsunami that have hammered the country these past days. Unfortunately, because of the devastation, Salmon pricing across the board has gone up. We’re hoping it will level back out again soon, and we are planning to have some Chilean Salmon back in house on Monday. Your sales reps will be sure to keep you all in the loop with updates on the status of the farms and the product availability. We do have some product in house but it’s tight and sure to go quickly for the weekend.
That covers our tour-de-fin 
fish, excepting one last major update that I know you’re interested in. I’m sure at this point you must be thinking, “but wait, last week she said Alaskan Halibut season was only ten days away, which means now it must be…” 3 DAYS AWAY!! That’s right, Wild Alaskan Halibut season opens in just 3 days, on March 6th. And, because we’re Plitt Seafood and we’re great at what we do, we should have product available on the 8th or the 9th. So get excited, start planning your menus, and start dialing your sales reps to get some of this much anticipated fish back onto your menus. If you just can’t wait these last three days, though, we do still have some refreshed fillets available for you.
fish, excepting one last major update that I know you’re interested in. I’m sure at this point you must be thinking, “but wait, last week she said Alaskan Halibut season was only ten days away, which means now it must be…” 3 DAYS AWAY!! That’s right, Wild Alaskan Halibut season opens in just 3 days, on March 6th. And, because we’re Plitt Seafood and we’re great at what we do, we should have product available on the 8th or the 9th. So get excited, start planning your menus, and start dialing your sales reps to get some of this much anticipated fish back onto your menus. If you just can’t wait these last three days, though, we do still have some refreshed fillets available for you. That about wraps up this week’s market report. Happy March, everyone, and if you’re around for any of the trade shows we’ll be attending in the coming weeks, be sure to let us know and come say hey!! Oh, and, be sure to check us out on facebook (friend us at Plitt Seafood) and twitter (@plittseafood) for any mid-week updates.
February 24, 2010 – Market Report
With Grouper season now closed, it seems like we’ve been waiting forever, but Halibut season is just around the corner. While you’re counting down the days (ten) until March 6th when the first fleet of fishing boats hit the waters, and cast their lines, we’re here with your weekly update on the rest of the seafood world.
Shellfish
East Coast oysters are a bit tricky to get right now because of ice shifting around. Martha’s Vineyard, Pickle Point, and Raspberry Point are the main ones being affected, but we have plenty of other varieties available that your sales representatives would be happy to provide flavor profiles on. Our exclusive Sailor Girl oysters from the Chesapeake Bay would be a great alternative, for example, with their clean, mild flavor and moderate salinity.
Over on the West Coast, we have some beautiful Fanny Bay oysters in house right now. These sustainable, ocean raised oysters are high quality, and have a full meat with a mildly salty flavor and crunchy texture. Why not give this meaty oyster a try? One more point to remind you about on oysters – Shigoku oysters will be back in late March – but until then, why not try out some oysters you haven’t had before? We’ve got a lot – and your sales reps have the details.
One last shellfish we’re excited to mention is our new U-8 Scallop! We’ve switched over to a West Coast scallop, and are very pleased with the outcome. These are Mano de Leon (aka Tiger Paws), thanks to the shape of their shells looking like an animal’s paw. Coming from the coastal waters of the U.S./Mexico, these scallops are harvested off the coast of Baja, California, and they are delicious. We have plenty in house for you to get your hands on and try them out for yourselves!The next item on the list is lobster prices – which are creeping upwards as the lobster goes out of season. Lobsters typically live in warmer temperatures, and so with it being so cold this time of year, they are going into deeper water to avoid the chill, making them harder to catch – and therefore harder to get into our stock and onto your menus. We do have product available, but your reps will have updated pricing available for you.
Fin Fish
In general things are looking good right now coming out of the East Coast waters. Harsh weather hitting the New England area is inevitably going to cause prices to creep up sometime next week, but our product availability is still very good on Cod, Haddock, Monkfish, and Lemon Sole. Skatewing, on the other hand, is seeing the weather effects early, making product very difficult to get our hands on. We do have some on its way to our dock right now, but quantities are limited and pricing is up, so talk to your reps ASAP about getting your order in. One good result of the weather is while prices are a bit higher, the shorter fishing trips are proving to bring in outstanding quality fish – but don’t take my word for it, order some and see for yourself!
A little further south in the Mid Atlantic waters, we are also seeing some issues with Farmed Striped Bass. As the fisheries are cutting back on their harvesting, product quantities are being allocated to purveyors, making availability tight. We should be seeing plenty more product on Monday, but get in touch with your reps for weekend options and alternatives. On the other hand, we do have some Wild Striped Bass in house, with 8/+ available now and smaller size options on their way for tomorrow.
I
n the Great Lakes, Walleye availability is tight. We have precut fillets available, but no whole fish for now. We do, however, have some Perch and Whitefish available, so talk to your reps about pricing on those guys. In addition, we are still able to provide you with Fresh Smelt, should you be so inclined. This mild flavored fish is delicate, but delicious!
n the Great Lakes, Walleye availability is tight. We have precut fillets available, but no whole fish for now. We do, however, have some Perch and Whitefish available, so talk to your reps about pricing on those guys. In addition, we are still able to provide you with Fresh Smelt, should you be so inclined. This mild flavored fish is delicate, but delicious!
And the last set of fish on the agenda for today’s market report, are the Corvina and Redfish we have in house right now. Now, you may have already known this, but I think it’s a fun fact worth sharing: the Corvina fish is a Pacific water fish, coming from the scaienidae family of fish, also known as drum or croaker fish. Drum fish and croaker fish are differentiated by whether they produce a drumming sound or a croaking sound when they pop their heads above the water – and I’m not kidding. The Redfish, on the other hand, is farmed raised out of Texas. It was originally a Gulf of Mexico favorite, but the product we have in right now is a more sustainable option.
So, whether you prefer Escolar or Smelt, Oysters or Clams, or don’t really have a preference, we have plenty of the best quality products available in our stock, ready and waiting for you to order and throw into your dishes and onto your menus. Call your reps today – otherwise that’s it for this week’s market report !
February 17, 2010
It’s hard to believe that February is already half over, or that spring is technically only 31 days away. With all the winter weather across the country, you’d think it was never going to come! Today also marks the first day of Lent, which means restaurant goers will be looking for more fish on the menu as an alternative to meat. Lucky for you, we have some fabulous selections in house right now for you to snatch up and throw into all of your delicious dishes. By the time you’re done wowing them, they’ll be saying “forget steak, I’ll try another Mahi mahi, please.”
One great option to celebrate Lent is Chilean Salmon! We’ve got some smaller 2/3’s available, so get in touch with your sales representative to find out more. If you’re not in the mood for salmon from southern waters, we also have some great Faroe Island Salmon and Norwegian Salmon available. That means plenty of options, plenty of whole or filleted fish just waiting for you to work your magic on. Out of the East Coast we’re seeing some absolutely beautiful – and delicious – fish that make great dishes any time of the season, but particularly during Lent. Haddock, Cod, Monkfish – these are just a couple of the products we have that are of exceptional quality right now. Chefs have been giving these rave reviews, so why not order some and see for yourself? A little further down the Atlantic coast, we’ve also got larger Wild Striped Bass available. Whether you want 5/8’s or 8/+ we have product to meet your needs. Your reps know all the details about these fish, so give them a call to get your order.
Over in the Great Lakes, we’re seeing the same thing we have been for a while now. Winter weather and cold water temperatures are affecting product availability. We have some Lake Perch available, as well as some different size options for Whitefish. Walleye is still tricky due to fishermen waiting on this year’s quotas to be announced. We do have fresh Smelt coming in from the St. Lawrence River, and whole Lake Trout on its way.
Coming out of the Gulf of Mexico, we’ve got some imported Red Snapper available for you. It is a Mexican-American Snapper, though, not to be confused with a true American Red Snapper. Additional news from the Gulf is that Grouper season is closed until March 15th. We do have some product available, but it’s sure to go quickly, so call soon if you want to put this on your menu.
Moving right along, Tuna prices are steady for now, but due to the Chinese New Year, we’re anticipating pricing to creep up over the next couple days from boats staying in to celebrate. That should level out once they get back out on the water and supply is steady once again. On the other hand, Swordfish is at a great price point right now! We have some of this tasty fish available right now, so order some today and see for yourself just how awesome this deal is.
Shellfish from the East and West coasts are holding steady in availability and pricing. We sold out of a couple oyster selections over the weekend, because of Valentine’s Day, but will be restocked in the next few days if you’re looking for some of our more popular sellers. We have a wide variety of oysters, mussels, and clams, as well, so talk to your reps about alternatives or flavor profiles for something new and different! Why not try your hand with some West Coast Kumamoto Oysters, the quick and easy to use Restaurant Ready Mussels, or our great Cherrystone Clams, just to name a few options… In addition, we have some Stone Crab Claws available, but they’re so good we tend to sell out before they even hit our dock, so call your rep ASAP if you’re interested in getting your hands on some. But, if Stone Crabs aren’t your crustacean of choice, there’s always our delightful Maine Lobsters available. Pricing is creeping up just a touch in the aftermath of this weekend, but with our variety of options, we’re sure to have something to accommodate your needs.
One last thing before we wrap it up for the day – let the countdown begin for the 2010 ALASKAN HALIBUT SEASON! Opening day is scheduled for March 6th for now, which is less than a month away! We know how much everyone loves Alaskan Halibut, so mark your calendars and start planning now – we promise to keep you updated as the day draws near!
That’s it for this week’s market report. Don’t forget to follow us on Twitter and friend us on Facebook to get daily updates on any product changes! Have a great week everyone, and we’ll be back next Wednesday!
FEBRUARY 10 2010 MARKET REPORT
I would like to dedicate this market report to our friend the groundhog, who just one week ago saw his shadow, freaked out, and declared six more weeks of winter upon us all. Thank you, Mr. Groundhog, for holding true to your word. We didn’t want spring to come anyways…
In between snowstorms, consumers are still trying to get out and enjoy some scrumptious dinners at restaurants all over the Midwest, and we are happy to help you serve them. Valentine’s Day is just four days away, so why not stock up on some oysters to enhance a day based around love and romance? We are carrying some lovely East Coast Red Point oysters for the holiday, which come in a handy two pound bag with a handle. Or, you could do a sampling of oysters from around the world, using Blue Point oysters from the East Coast – with their plump, salty meat and a crisp, ocean flavor – and pair them with some West Coast Kumamoto oysters, which have a smooth, buttery texture and a sweet, fruity flavor.
Another oyster option is the Fanny Bay oyster. These sustainable, ocean raised oysters capture the rich nutrient essence of Baynes Sound, Vancouver Island in British Columbia. They have a firm flesh, pronounced sweetness and saltiness with refreshing finishes.
The last note in our Ode to Oysters section of this Market Report is that we should have Shigoku oysters back in late March for you to devour…or at least to sell to your customers to do so. Regardless of your oyster preference, we have a wide variety of the best oysters available from either coast to meet whatever your needs may be.
In terms of other shell fish availability, we still have plenty of the Restaurant Ready Mussels, which are featured on the homepage of our website. They’re a delicious and easy item to cook that your guests will love. Nantucket Bay scallops are tight right now, once again due to water temperatures being too cold to harvest them over the week. Once the weather settles down a bit, we should be able to get them back in house for you to get on your menus. Check in with your sales reps about availability.
Moving right along to our fin fish updates...we have a boat load of great product in house right now for you to get your hands on! We have some great Wild Striped Bass available right now from the East Coast – and these fish are 8/+ so they are big and beautiful!
Starting off on the East Coast, we are pleased to inform you that we are bringing in some fresh East Coast Halibut. Yep, you read that right. This large flat fish is coming to you fresh from the waters off of Canada’s Atlantic coast, ready to be thrown into your current culinary masterpieces. The East Coast Halibut is caught through long line fishing, and is typically wild caught. It’s delicate, white flesh provides a light flavor with a firm texture.
Coming out of the Great Lakes, Perch and Walleye are a bit tight for the time being. We do have some product available, but talk to your sales rep if you want some because it’s sure to go quickly and our supply is low. Across the country in the Gulf, though, we’re getting in some great Red Snapper for the weekend in various sizes. Your reps have all the details – give them a call to find out specifics!
Heading just a little further south to product coming out of Central/ South America, we will be getting some more Blue Marlin in for the weekend. Also, we’re getting in more Mahi Mahi, but watch for prices to start creeping up on this fish as well.
February 14th doesn’t just mark the day that fat little Cherub flies around shooting us with heart-shaped arrows. It also marks the Chinese New Year – welcome in the year of the Tiger. What this means is that aside from a plethora of dancing dragon heads and fireworks being shot off, there will be few, if any, boats out for Tuna around that time. As the Chinese take this holiday very seriously, we are going to see prices for Tuna start to creep up. They’re holding steady for now, but be prepared for the after effects to hit sometime mid to late next week.
As a result of the positive feedback we received on our Walu from Hawaii – not to be confused with its cousin Escolar coming out of the Gulf – we will be bringing it in as a semi-permanent option. It is a smooth skinned fish with a sweet flavor that is very oily & fatty, but saves those who eat it the ill side effects of its Gulf Coast counterpart. While it is much gentler on the stomach, it definitely will not leave you disappointed in its flavor or deliciousness!
Just a reminder to all: our new blast of winter weather has made delivering orders a more nerve-wracking experience for our drivers, and caused flights in and out of Chicago to be seriously hard to come by. We’re doing our best to get your orders to you on time, but be sure to check in with your sales reps for updates on delivery times and product availability.
While the “holiday season” has officially come to a close, there still seem to be plenty of reasons for people to get together to eat, drink, and yell at each other in much less family oriented ways. February is the perfect month for crazed football fans to paint their faces, then take that special someone out to eat and prove that they really do love them, followed by a celebration of America’s leaders, after which they can over indulge on plastic beads and Pczkis. It truly is a time to celebrate, and what better way to help your customers do so than loading your menus up with premium quality seafood.
Super Bowl Sunday.
The super bowl is just days away and nothing goes better with beer than seafood, no matter which team you’re cheering for. While it’s too late to pre-order items, we have plenty of delicious options in house.
Nantucket Bay Scallops are always a nice alternative to 12’ subs and pounds of French fries. We have plenty of these sweet scallops in house, and they practically melt in your mouth.
Salmon is a great idea if skipping the grill is just not an option. Whether you want Atlantic or Chilean, whole or fillets, we have options in house to meet your every need. We are also going to have some fresh Black Cod in for the weekend, just in time for the big game.
The super bowl is just days away and nothing goes better with beer than seafood, no matter which team you’re cheering for. While it’s too late to pre-order items, we have plenty of delicious options in house.
Nantucket Bay Scallops are always a nice alternative to 12’ subs and pounds of French fries. We have plenty of these sweet scallops in house, and they practically melt in your mouth.
Salmon is a great idea if skipping the grill is just not an option. Whether you want Atlantic or Chilean, whole or fillets, we have options in house to meet your every need. We are also going to have some fresh Black Cod in for the weekend, just in time for the big game.
Valentine’s Day.
There’s no denying that restaurants on Valentine’s Day are jam-packed with couples treating each other to expensive gifts and extravagant meals. And, since the holiday falls on a weekend this year, why not help them have a great night out by preordering some delicious seafood?
Oysters are, after all, nature’s aphrodisiac, so what better time to order West Coast Fanny Bays, or East Coast Raspberry Points…just to name a few of the brands we have on hand. And, American Mussel Harvesters are working with us on a Valentine’s special of Red Point Oysters from the East Coast, with a mildly sweet flavor and a licorice finish. What’s not to love about that?
Plitt also has live Lobsters in house, and beautiful South African tails on their way – preorder today to ensure they make it onto your plates next weekend. And, pricing will inevitably be heading upwards as next weekend draws near, so get your orders in as soon as possible.
There’s no denying that restaurants on Valentine’s Day are jam-packed with couples treating each other to expensive gifts and extravagant meals. And, since the holiday falls on a weekend this year, why not help them have a great night out by preordering some delicious seafood?
Oysters are, after all, nature’s aphrodisiac, so what better time to order West Coast Fanny Bays, or East Coast Raspberry Points…just to name a few of the brands we have on hand. And, American Mussel Harvesters are working with us on a Valentine’s special of Red Point Oysters from the East Coast, with a mildly sweet flavor and a licorice finish. What’s not to love about that? Plitt also has live Lobsters in house, and beautiful South African tails on their way – preorder today to ensure they make it onto your plates next weekend. And, pricing will inevitably be heading upwards as next weekend draws near, so get your orders in as soon as possible.
President’s Day.
Even though there aren’t any “signature foods” for President’s Day, there’s no
reason you can’t put premium quality seafood on your menu to honor America’s great leaders.
Coming out of the Great Lakes, we have beautiful Whitefish available for your culinary masterpieces. Whole walleye is still an issue, but perch and trout are available if you are so inclined. On the other side of the country, the Gulf of Mexico is producing beautiful Red Snapper and Grouper – whole or filleted to meet your needs.
On the East Coast, weather issues are making prices stay a bit high, but we still have larger Wild Striped Bass, Flounder, and some fillet quality Black Bass for all of your Atlantic fin fish desires.
From the West (waaaay west) Plitt has some beautiful Hawaiian tuna in right now. This product is absolutely gorgeous, so order some ASAP from your sales rep before you miss out! And, we are carrying Escolar out of Hawaii, which has been very popular lately. Show those other chefs just how talented you are by wowing your diners with this tasty fish.
Even though there aren’t any “signature foods” for President’s Day, there’s no
reason you can’t put premium quality seafood on your menu to honor America’s great leaders.Coming out of the Great Lakes, we have beautiful Whitefish available for your culinary masterpieces. Whole walleye is still an issue, but perch and trout are available if you are so inclined. On the other side of the country, the Gulf of Mexico is producing beautiful Red Snapper and Grouper – whole or filleted to meet your needs.
On the East Coast, weather issues are making prices stay a bit high, but we still have larger Wild Striped Bass, Flounder, and some fillet quality Black Bass for all of your Atlantic fin fish desires.
From the West (waaaay west) Plitt has some beautiful Hawaiian tuna in right now. This product is absolutely gorgeous, so order some ASAP from your sales rep before you miss out! And, we are carrying Escolar out of Hawaii, which has been very popular lately. Show those other chefs just how talented you are by wowing your diners with this tasty fish.
Mardi Gras.
In case you needed an excuse to stuff your face full of southern food, Mardi Gras is yet another festive day that’s right around the corner. Why not encourage diners this year to get their fixin’s of crayfish, catfish, and any number of tasty seafood options at your establishments? We can provide plenty of options for fish if you plan ahead – all you have to do is order (and provide an abundance of beads).
Crayfish are coming in early next week, so preorder from your reps now to ensure we can meet your needs. We have live product and frozen availabe, so let your reps know ahead of time how much you’ll need, so that no one goes without a hearty serving of jambalaya – or whichever soulful dish you’ll be using it in.
Redfish is another southern staple, of which we have a fair amount in house. Don’t leave your diners hanging by not ordering…they’re sure to thank you for staying true to Louisiana’s culinary delights.
Last but certainly not least in our Mardi Gras highlight is Catfish. This farmed species is available in some really beautiful fillets, and will be a delicious addition to your menus any day of the year, but especially on Tuesday.
Although they’re not something we normally advertise, we can’t ignore the demands of some more exciting Mardi Gras items. Alligator meat and Andouille sausage are both available if you order in advance. Talk to your reps about quantities and pricing.
In case you needed an excuse to stuff your face full of southern food, Mardi Gras is yet another festive day that’s right around the corner. Why not encourage diners this year to get their fixin’s of crayfish, catfish, and any number of tasty seafood options at your establishments? We can provide plenty of options for fish if you plan ahead – all you have to do is order (and provide an abundance of beads).
Crayfish are coming in early next week, so preorder from your reps now to ensure we can meet your needs. We have live product and frozen availabe, so let your reps know ahead of time how much you’ll need, so that no one goes without a hearty serving of jambalaya – or whichever soulful dish you’ll be using it in.
Redfish is another southern staple, of which we have a fair amount in house. Don’t leave your diners hanging by not ordering…they’re sure to thank you for staying true to Louisiana’s culinary delights. Last but certainly not least in our Mardi Gras highlight is Catfish. This farmed species is available in some really beautiful fillets, and will be a delicious addition to your menus any day of the year, but especially on Tuesday.
Although they’re not something we normally advertise, we can’t ignore the demands of some more exciting Mardi Gras items. Alligator meat and Andouille sausage are both available if you order in advance. Talk to your reps about quantities and pricing.
That’s it for this week’s Seafood Market report. Don’t forget to plan ahead of time for your special holiday menus, and preorder to ensure we can meet your needs. Whether you’re a Colts fan or a Saints fan, single or part of a dynamic duo, Southern or just love masks and beads, February provides many opportunities to get out, dine, and fill your establishments with top quality product from Plitt Seafood. Be sure to check us out daily on Twitter and Facebook for any updates to products before next week, and thanks for reading!
January 13, 2010 Market Report
As the Asian Carp are maniacally swimming towards the Great Lakes, leaping over shock fields and eating everything in their path – other fish, small children, the occasional water taxi in Chicago – the weather has decided that this will be the year to go totally berserk. Florida is setting record lows, and has started a bid for the 2018 winter Olympics. East Coast suppliers are being blasted with snow, the West Coast is trying not to drown in rain, and Mother Nature is basically saying “take that!”
Even through all the chaos of the first two weeks of the New Year, one thing remains reliably consistent: your Plitt Seafood Market Report!
Even through all the chaos of the first two weeks of the New Year, one thing remains reliably consistent: your Plitt Seafood Market Report!
Ok, maybe I exaggerate a little, but we do have some really fantastic
seafood options for you all this week. First on the list are our delicious Nantucket Bay Scallops!! These tiny and tender scallops have an amazing velvety texture. Their rich, sweet flavor begs for the simplest of cooking methods…because they are so fresh and delicate, they're best cooked quickly – in just a touch of the finest butter you can find. Let’s support this small fishery, and enjoy some of the most delicious shellfish our country has to offer; call today, we will sell out!
seafood options for you all this week. First on the list are our delicious Nantucket Bay Scallops!! These tiny and tender scallops have an amazing velvety texture. Their rich, sweet flavor begs for the simplest of cooking methods…because they are so fresh and delicate, they're best cooked quickly – in just a touch of the finest butter you can find. Let’s support this small fishery, and enjoy some of the most delicious shellfish our country has to offer; call today, we will sell out!As Floridians buy their first ever winter coats and wonder how those of us who deal with this weather every year manage to survive, we’re seeing some issues with the Stone Crab Claws. Weather this cold causes the quality of the meat to suffer, so fishermen are waiting to pull anything out of the water until it warms up a bit. We do have some options available, but talk to your reps for details about pricing, and when we can expect to see this product back in full swing.
Live lobsters are holding steady now that pricing has come down a bit post holidays. Don’t forget that Valentine’s Day is only a month away, though, so as restaurant goers find that special someone to shower with hearts and chocolates and expensive dinners, prices are bound to head upwards again as demands spike. Talk to your rep about our variety of sizes and options…we’re sure to have what you’re looking for.
Oysters from the East and West Coasts are always a great addition to your menu. As diners become more adventuresome in the age of the “foodie”, why not give them a wide sampling of half shells to prove their mastery of tastes to all of their foodie friends? Our sales reps are experts on the subtle differences between an Island Creek oyster and a Pickle Point oyster and Kumomoto oysters – all you have to do is call and ask them about our impressive variety!Now on to the fish…as a result of bad weather and cold temperatures, our Wild Striped Bass are on the smaller side these days. As the water temp drops, the larger fish head to warmer areas – like the deepest water they can find – and fishing regulations only allow boats to fish for these guys up to three miles offshore. We have plenty in house, but in the 2-4 range…talk to your reps about getting them into your kitchens and onto your menus!
Other than Wild Striped Bass, we have some other fantastic options coming from the East Coast. Cod, Monkfish, Skatewing…Plitt has them all and you’d be nuts not to get your hands on some. Another delectable product we have coming in is some Jumbo Fluke. Seriously, call your reps and order now, or you’ll miss out!
Speaking of Asian Carp – let’s talk about Great Lake fish. Walleye is day to day on availability, for reasons I’m sure everyone can guess…weather and…quotas! Aside from Walleye, ice on the lakes is making it harder to get Whitefish in, but since we all know Plitt is the best purveyor of premium seafood in Chicago – all right, we’ll say it…the WORLD – we do have some on hand. In addition to Whitefish, we will have some refreshed Smelt available, so just get in touch with your reps about pricing and timing of these freshwater options.
Moving right along to some exciting specials we have in house right now…Sturgeon, Haddock, and Cobia! And, coming out of Central/South America, we have some Blue Marlin on its way. These fish are absolutely beautiful! Why not mix it up a bit for your diners and wow them with how talented you are as a chef as you nonchalantly mix these into your menus. All are sure to sell out quickly, so order now!
That’s it for this week’s market report. I hope you all enjoyed, noticed a couple items that sparked your culinary creativity, and called in your orders! Stay warm and dry, and we’ll be back next week! Don't forget to follow us on twitter and facebook for daily updates on products!
January 06, 2010 Market Report
Greetings faithful readers – just want to let you know the Plitt Market Report is going to be coming to you from a new set of talented fingers from here on out as Elizabeth Treadwell takes the helm! Please welcome Elizabeth and don’t be surprised when you see her name in your inbox next week…Elizabeth, take it away!
Although I’m sure everyone is tired of hearing and saying it, Happy 2010 to all our market report viewers! In the spirit of “resolution season” comes a new ownership of Plitt seafood…and our New Year resolution is to continue bringing you the best quality seafood product in the industry.
To start things off, we have some beautiful PEI mussels for you to work your culinary magic on. Don’t forget we also have some really great Restaurant Ready Mussels courtesy of American Mussel Harvesters. Call your rep to talk about all the awesome things you can do with these mussels with no prep time!
From the West Coast, we’ve got some fantastic Kumomotos in the house. Their unique flavor is sure to please even the most experienced oyster eater. Get your hands on some now, and impress your guests with how good they are.
Since the weather has calmed down somewhat, we are happy to announce we have some Nantucket Bay scallops back in the house! Supplies are tight, though, so be sure to call your rep soon if you’d like to get these treats back on your menu.
Now that the holidays are over and life is heading back to some sort of normalcy, we’re seeing lobster prices start to level off. We have plenty of these guys in house, and some South African lobster tails on their way. Talk to your rep asap about getting your hands on some 6-8’s, or preordering if you want something larger.
Ok, coming out of the Great Lakes we’re seeing the same thing as always this time of year. As boats get stuck in because of weather and fishermen are waiting to hear what this year’s quotas will be, our supplies are very tight. We do have some whitefish available, but talk to your rep about quantities. There is also no fresh walleye available because the drop in quota for all of Lake Erie is expected to be pretty high. And Lake Perch is available but again, due to weather supplies are tight, so be sure to talk to your rep about availability and pricing.
There is some deliciously large wild striped bass in house right now! Start thinking of all the creative ways to serve this East Coaster on your menu, and then talk to your rep about getting the product to bring your culinary visions to life.
We do have a limited quantity of true American Red Snapper in house, which was caught before the fishing ban was put into effect. Don’t worry, though, because your knowledgeable reps are sure to be able to give you some great alternatives for your menus to keep your customers – and you – happy!
Swordfish and Tuna are a bit tricky right now as boats get back onto their regular schedules after being in for the holidays. Don’t forget about Chinese New Year, which is coming up in February and will affect the availability of Tuna. Talk to your rep about how to avoid getting stuck without if you want it on your menu.
That’s it for this week’s market report. If you’re in the area, feel free to stop by, say hello, and meet our new management team. Or, we’d be happy to come out to you to reintroduce you to the new and improved Plitt Seafood Company.
December 30, 2009 Market Report
As the year comes to an end and we get bombarded with “The Top Ten” lists, along comes our last market report for 2009! In keeping with the spirit of things, here’s our own list…Plitt’s Top Ten Bits of Product News.
10. Nantucket Bay scallops are back in action, after last week’s weather issues. Supply goes fast because they’re so good, so talk to your rep soon about ordering some!
9. Crabmeat supplies are tight right now because of some bad weather that’s been pounding the coast the past few days. Check with your sales rep for pricing and availability for the remainder of the year.
8. It’s still Florida Stone Crab season!! They are a bit tough to bring in right now for everyone in the industry, so be sure to contact your sales rep about availability of this seasonal item. So delicious, so worth it!
7. Norwegian Salmon is hard to come by these days, but we have plenty of alternative salmon options, like Faroe Island or Scottish that will keep your customers happy. Or, if salmon’s not the way you want to go, talk to your reps about all of the other delicious fish we have in house right now, like Skatewing, Monkfish, or Cod.
6. Caviar!! We’ve got lots of this tasty treat in right now from Tsar Nicoulai. Why not get your hands on some and end the year (or start off the new one) in style?
5. You want crab legs? We have crab legs! As lobster prices rise for everyone during the holiday season, why not try a fresh approach with these crustaceans? But if you absolutely cannot live without lobster, fear not, because we have plenty of live lobster to be sold. Your reps are experts on our different options for both.
4. Oysters! We’ve got some great new options in for East Coast oysters. Martha’s Vineyard, Pickle Point, Raspberry Point, and Salt Aire are all in house, waiting for you to put them on your menus. On the West Coast, Shigokus and Virginicas are still hard to come by because of the harsh weather they’ve been seeing recently. We are happy to say we’ve got Kusshis back in our hands, though! Talk to your rep about ordering these, because they’re sure to go fast.
3. We are done taking sushi orders until after New Years. Because of the holiday, our custom sushi packers are closed for the weekend. Start thinking about all those great sushi trays you can order in January, though, because we’ll be taking orders again next week.
2. Plitt recently started carrying American Mussel Harvester’s Restaurant Ready® East Coast mussels. They use a unique seawater system to keep the shellfish fresher, with better yields and minimal prep time needed. They can go from our truck straight into the pot! They’re also larger than other East Coast mussels, and have some fantastic flavor profiles. Make sure to ask your sales rep about getting these onto your menus. Your guests will love them!
And the number one thing we’d like to mention for 2009 is:
1. Holiday Hours!!! Don’t forget that our office will be closed tomorrow, December 31st, 2009 at 1:00pm cst, and we will stay closed all day on Friday, January 1st 2010. We will reopen on Saturday for normal business hours.
We hope everyone has a safe and Happy New Year, and we’ll see you in 2010!
December 23, 2009 Market Report
It looks like it’s finally that time of year again…and I’m not talking about the holidays! With Christmas and New Years Eve are just a few days away, Mother Nature has finally decided to bring about that winter weather we’ve all been waiting anxiously for. The East Coast is seeing record snowfalls, and the Midwest’s notorious “winter mix” is on its way. With all the uncertainty the weather can bring, get your orders in with your reps in advance so we can ensure the best holidays for everyone!
I’m sure you’re all looking forward to some tasty Nantucket Bay scallops for the holidays, but due to weather the supply is very low. Because of low winter water temperatures, Nantucket Bay is closed today. If it is too cold, fisherman are unable to harvest because as soon as they are removed from the water the shellfish can freeze and die right in the shell. Be sure to talk to your sales reps about when the next possibility for getting these delicious winter treats will be!
We’re very excited about some new East Coast oysters we have in house! Martha’s Vineyard, Pickle Point, Salt Aire and Raspberry Point are all available in addition to our usual varieties, thanks to American Mussel Harvesters. Get your hands on these salty oysters, they’re delicious! On the West Coast, unfortunately we’re still having a hard time bringing in Shigokus and Virginicas, so talk to your sales reps about alternatives.
Stone crabs are low on supply for everyone right now, so be sure to contact your sales rep about availability of this seasonal item. Another delicious option for this time of year is lobster! As always, prices are up a bit this close to New Years, but we have plenty of live hard-shell lobsters on hand for your perfect holiday menu. Even better…preorder them to ensure we can meet your needs!
As always, supplies out of the Great Lakes on walleye are tight right now, as fishermen hit their fishing quotas for the year. This will be the case from now through March, when 2010’s quotas will be announced. And, lake perch are running on the large side because it’s being caught as by-catch to silver bass.
Another tight product is Norwegian Salmon. With the holidays so close and farms shutting down to celebrate, this fish is more difficult to come by. But, fear not, because here at Plitt we have a variety of other salmon – including Faroe Island out of Ireland – to appease your taste buds and fill your menus. Or, if you’re looking for a different type of fish, we have plenty of delicious whitefish, snapper, and grouper in house!
If I’ve said it once, I’ve said it a thousand times…the name of the game is preorders! Amaze your holiday guests with the best of Tsar Nicoulai’s caviar, or some delightful smoked fish. Sushi is another preorder must! The window is closed for ordering until next week, and then there are only a few days available to preorder before New Years, so be sure to get in your orders for some fabulous party trays ahead of time.
Don’t forget about our holiday hours! Plitt will be closing tomorrow – Thursday – at noon, and we will be closed for Christmas day, reopening for normal Saturday hours on the 26th. Because of this, preordering is a great option to ensure you’ll get the product you need for next week! We hope everyone has a safe and happy holiday, and stay warm!
December 16, 2009 Market Report
Toys-R-Us is a madhouse, time is running out for those of you shipping boxes of oranges around the country, and the Plitt office is filling up with giant tins of caramel corn…ah, the holidays! Help us help you reduce the stress of these busy days by PRE-ORDERING as much as possible! Santa loves getting those lists nice and early…
December 03, 2009 Market Report
Ah, December! We’re so glad you’re here…
November 4, 2009 Market Report
Can you believe it's November already? Its a great time of year for seafood...Fresh Florida Stone crab claws are available; let your sales rep know if you want some of these tasty treats – also from the Sunshine State – fresh spiny lobsters! We’re not holding a lot of these products so please pre-order to ensure delivery.
Nantucket Bay scallop season is in full swing – we’re trying to keep up with demand but the sooner you let your rep know what you’re looking for the better! We generally sell out of these sweet little morsels long before they hit the dock…
From the East Coast we have a steady supply of fresh cod, monkfish, skatewing, fluke, black bass (jumbos!), 5 to 8 wild striped bass, lemon sole, haddock and plenty of crab meat, oysters, mussels and clams. We have lobsters in the house, all sizes, pricing is pretty steady. We carry lobsters up to 4 lbs – we can source 4 and ups, but we need some lead time so please plan ahead. If you’re looking for lobster meat – check out some frozen options with your sales rep – a great way to reduce labor and save time.
Yellowtail jack (seriola lalandi) from the Pacific in the house for an awesome fish special – this fierce predator has good fat content and a fantastic flavor – product is limited.
Also from the Pacific, we have a small shipment of fresh wild Mexican white shrimp in the house – just arrived in and ready for tomorrow’s special! These are beautiful, flavorful shrimp, caught by nets in the Sea of Cortez. Sizing out at less than 15 pieces per pound (U-15) head-off, these are some of the most delicious shrimp on the market! Only available for a limited time and sourced directly from reputable fishermen in the Baja region.
Our Arctic char suppliers are slowing down harvest – we’re keeping inventory tight so please check with your sales rep if you want to put this tasty farmed fish on your menu. All our other farmed inventory is steady – tilapia, catfish, rainbow trout, salmon, striped bass in the house.
If you haven’t heard, Taylor’s famous Shigoku oysters are back in rotation! We’ve been waiting months for their return – time to celebrate! Rowen Jacobson describes them as “A small, dense, cornucopia of an oyster. With a light, clean taste of cucumber and salt, with a finish of water chestnut and Jerusalem artichoke.” How can you pass that up? We have plenty of other West Coast (and East Coast) oysters on hand to tickle your fancy.
Great Lakes supply is very steady steady (with the exception of smelt which is refreshed). Nice numbers on fresh whitefish, walleye, lake trout and perch.
True American red snappers are available, plenty of sizes on hand! We have good amounts of grouper in the house – price is up a touch heading into the weekend.
MSC certified AK halibut, troll caught kings and black cod in the house! Enjoy the bounty of Alaska’s pristine waters while you can – we’ll be heading into the land of refreshed fish before you know it…
Swordfish prices have been so good for a while – it had to end! Prices are heading back up – we have plenty of beautiful product on hand. Plenty of tuna on hand (albacore is a great buy right now!).
Have a great week!
October 21, 2009 Market Report
Stone crab claws, Nantucket Bay scallops, Florida spiny lobsters – just a reminder on these seasonal (and regional) seafood specials! Order early to ensure timely delivery…
Less than a month until the 2009 Alaskan halibut season wraps up. We have beautiful fish coming in on a regular basis, and we’ll make a seamless transition to refreshed product when the time comes so don’t be afraid to keep this sustainable and customer friendly fish on the menu all year long! Wild kings (WA) and coho (AK) available, but both these seasons are winding down. We’ll see some kings out of AK in the next 10 days or so…
We have a limited amount of beautiful U-8 Mano de Leon Scallops from Baja available for the weekend! One gallon units – call today because we will sell out. We have plenty of smaller scallops available as well, in full or half gallons.
Did you watch the Patriot’s smackdown on Sunday? Then you know that the weather on the East Coast has been rough! We have fish, but prices are quite high.
We do have a nice new shipment of sweet and tasty peeky toe all crab leg meat in house, if you haven’t tried this fresh option, it’s delicious. Canadian lobster season opened but not all areas. Combine that with some exchange rate woes and you get climbing lobster prices…we do have all sizes in house (and some frozen options as well, if you are just looking for an easy lobster meat option).
Great Lakes looking steady (except again with the Canadian exchange rate) prices are steady for now (perch up a little). Trout is our only concern – we have fish but availability is a bit tight…
Want some European specialties? Preorders on mullet, bronzini, dorade due in by tomorrow!
Calamari – we don’t talk about it a lot because we have such solid, brisk sales on it (especially our Sailor Girl brand) but we wanted to remind you that we carry a variety of sizes and styles (including fresh!)…it’s such an easy and nicely priced way to introduce seafood to any menu or event!
We’re looking forward to heading up to the Kohler Food & Wine Festival on Friday for a (sold out!) oyster and wine pairing seminar with our friends at Dry Creek Vineyard! Dry Creek’s wines consistently rank high in the annual Pacific Coast Oyster Wine competition (because they are delicious!) and pair wonderfully with any number of oysters. We’re going to pair them with a nice selection from both coasts – Kumomotos, Conway Cups, Imperial Eagles and Delawares, but their wines go great with ALL our oysters! Get a current listing of oyster options from your Plitt rep today!
October 14, 2009 Market Report
Florida stone crab claw season opens tomorrow! Whooo!! We can FedEx in claws for your weekend menu (Saturday), but you’re going to want to stop reading and call your Plitt rep NOW if that’s the case…otherwise we’ll have claws in stock on Monday, and through the season (which runs until May 15th).
October 8, 2009 Market Report
October is such a great time of year around here…Nantucket Bay scallops, Florida stone crab, fresh AK spot prawns and red king crab – no wonder they named it National Seafood Month!
Yes, we do have fresh Nantucket Bay Scallops due in for you on Friday! These tiny and tender scallops have an amazing velvety texture. Their rich, sweet flavor begs for the simplest of cooking methods – seriously! Because their flavor is so fresh and delicate, they're best cooked quickly – in just a touch of the finest butter you can find... experts predict a bountiful season! Let’s support this small fishery, and enjoy some of the most delicious shellfish our country has to offer; they may be pricey but worth every penny! Call today, we will sell out…
We also have some fresh product coming out of Alaska – spot prawns and red king crab legs! That’s right – both items shipping fresh – enjoy it while you can! The spot prawns ship head off, sizing is a bit random (10/20’s) and there may even be some roe! Please preorder these with your sales rep – they are fragile and we don’t want to bring in too many extra. If you want some fresh crab legs for next week delivery – call your rep today! Crab legs are shipping in a 20 lb box (clusters, 12/17 average). This is a very limited offer off a test fishery so act now if you want some.
Florida Stone crab claw season opens on the 15th – we’ll let you know the details on arrival date and pricing next week.
Today is also National Cephalopod Day! Why not celebrate the wonders of squid and octopus by eating some! We have such a nice selection of these tasty creatures on hand – fresh or frozen, in a variety of sizes and styles.
Plenty of beautiful halibut (including cheeks) still arriving daily from Alaska, price is starting its usual end of the season slow climb as we wind down for the year. Just about 4 weeks left for fresh product, we’ll switch to refreshed towards the end of November. Black cod is available – get this succulent fish on your menu now! Fresh wild salmon options are limited to king (Puget Sound, WA) and cohos (Cook Inlet, AK).
Pacific shellfish supply is steady; plenty of nice oysters (still another couple of weeks ‘til we see Shigokus back on the list). Razor clams and geoducks are available – preorder only and there are some weight requirements - check in with your sales rep in advance so they can get you taken care of. Large manila clams are back in inventory and quality is excellent.
Great Lakes supply is nice and steady in these cooler months…plenty of fresh and delicious whitefish, walleye, lake trout and yellow perch on hand. Pricing is steady and the fish looks great!!
Fresh blue crab meat out of Maryland is available on a pre-order basis. We are happy to offer you 1 lb. containers of sweet and tasty jumbo lump or backfin – just set it up with your rep!
We’re expecting prices to climb a bit on East Coast fish due to rough weather the past couple of days. We have a nice selection in the house – sole, fluke, skate, cod, striped bass, monkfish and scrod.
Fresh scallops galore - all sizes on hand, choose from 1 gallon or 1/2 gallon units...we also carry delicious smoked scallops from Ducktrap - in 1 lb. units for foodservice or retail options as well.
Mahi price is creeping down – great fish for a fun weekend special! We have plenty of snapper and grouper options, price is steady.
All aquaculture fish is in good supply, including salmon. Pricing is steady, quality is top notch!
October is also the perfect time of year to get some delicious, seafood focused soups on your menu…Straight from the clam’s mouth, “Our boats are fishing daily to keep up with the demand for fresh sea clams. It’s now October and getting closer to the time when frost starts to cover the pumpkins. What a better time to make fresh clam chowda or seafood chowda! And what a better product to make that chowda with than rresh chopped sea clams from Ipswich Shellfish Co. available via preorder... if you’re a Yankees fan we will only forgive you if you use our great clams in Manhattan clam chowder.”
Don’t stop at just chowder – maybe something a little more delicate…did someone say bisque? Shrimp, lobster, crab – a variety of options perfect for every palate.
With Julia Child all the rage these days, what about a classic French Bouillabaisse? We have a variety of great fish options (halibut, sole, monkfish, and mackerel) to make your soup authentically delicious!
We also carry a nice selection of premade bases in 1 lb. units - shrimp, crab, lobster and clam base are available, or ask your rep to ship you some fish bones and heads to make your own tasty stock!
What about Cioppino? Okay maybe it’s not quite a soup – either way your customers will love tucking in to big steaming bowls topped with fragrant PEI mussels, chunks of sweet Dungeness crab and tasty Florida hopper shrimp!
Have a great weekend!
Reminder on the other seasonal items we are offering – Santa Barbara spot prawns, spiny lobsters from Florida, Nantucket Bay scallops…
Enjoy fresh Alaskan halibut while the season is open – although prices continue to creep up as things wind down on the water. High quality, refreshed MSC certified Alaskan halibut is available all winter long – so you don’t have to remove this delicious and sustainable fish from your menu if you don’t want to! We have black cod and wild salmon (cohos and kings) also available from the Pacific Northwest. Coho price is SWEET!
Our Pacific oyster selection is also looking strong heading into the weekend (kusshis!), plenty of West Coast mussels, manila clams and Dungeness crabmeat to satisfy all your Seattle-based cravings…
Great Lakes remain steady – plenty of whitefish, pike, lake trout, perch and refreshed smelt on hand for you!
East Coast prices remain high due to cruddy weather. Prices are expected to drop into the weekend, stay in touch with your rep on cod, skate, monk, sole, fluke, lemon sole, wild striped bass ( 5 to 8’s and 8 & ups) out of Maryland. Live lobsters – all sizes! Plenty of sea scallops (full gallons and half) and bay scallops in the house, lots of nice oysters and other shellfish.
Salmon variety is steady, prices trending down (including Faroe Island fish – great time to try this salmon if you haven’t yet). Plenty of tilapia, catfish, rainbow trout, Arctic char and hybrid striped bass on hand. A reminder on delicious European farmed bass – we can get it, please pre-order tonight for the weekend.
Mahi prices settling down, nice product in the house. Good numbers on snapper and grouper. New mako in the house today! Tuna and sword markets are solid, prices are good and we have beautiful product in the house.
Specials Board – redfish, mackerel, bluefish, corvina, parrotfish, pompano and triggerfish for your cooking pleasure!
We’re excited to partner with Hagen’s Smoke House to offer you a new and improved line of hot smoked seafood. Hagen’s Fish Market smokes fish the old fashioned way; over a wood burning fire, using the same recipe perfected decades ago when they opened back in the 40's!. Hagen’s uses only natural oak in their firebox – wood, not chips. Why mess with perfection? We can’t wait until you try our new line of custom smoked seafood! All the old favorites like salmon, whitefish and lake trout, chubs and some exciting new options like smoked 16/20 wild Mexican brown shrimp – delicious!
Have you tried our Phillips fresh king crab meat – what a fantastic way to get some delicious crabmeat on your menu! Available now, in convenient 1 lb. units!
If you are using cold smoked salmon in recipes, don’t forget that we carry some nicely priced trimmings – from both Spence & Co. and Oregon Lox! Perfect for spreads, dips, salads, and more!
Colder fall and winter weather is a great time to look at sous vide meats from Bonewerks/Culinarte! These easy to prepare and delicious options like duck quarters in cherry demi or tasty lamb shanks will add that comfort food touch to your menu with little to no effort! Learn more about what they offer here, and then talk to your sales rep about pricing.
Have a great week – we’ll see you at the Macy’s Meals on Wheels Fundraiser on Friday or maybe at the Publican James Beard dinner on Sunday!
Now that Thanksgiving has come and gone, it doesn’t seem so offensive to hear “Jingle Bells” playing every time you walk in the grocery store! We’re gearing up for a great holiday season here at Plitt Seafood, and we’re looking forward to working with you to meet your seafood needs during this busy time.
Mountains of king crab legs, buckets of caviar, literal tons of lobster tails – we can handle it! But, if you can chat with your sales representative about pre-ordering your holiday menu needs, we’d appreciate it…don’t forget about our fantastic selection of hot smoked fish, hand crafted by the great folks at Hagen’s. They smoke to order, so if you want 50 lbs. of melt-in-your-mouth smoked whitefish for your holiday party – let your Plitt rep know as soon as possible…
Sushi party trays are another great holiday option – order as much or as little as you need! Party trays come with wasabi, soy sauce and ginger – so easy. Order up a couple of containers of seaweed salad and a loin of sushi grade tuna while you’re at it!
December is generally a good month for Great Lakes fish – we have beautiful fresh whitefish, lake trout and perch on hand. Walleye numbers tend to tighten up this time of year as quotas get used up. We have fresh walleye in the house, but it’s a little scarce and price will remain up for the next couple of months.
Other freshwater options like rainbow trout and all-American catfish are always crowd pleasers; we have plenty of options on hand. We also have Rushing Water’s amazing smoked rainbow trout (pair some with Tsar Nicoulai’s tasty trout roe).
Out of the Gulf of Mexico we have beautiful true American red snappers – 2 to 4’s and 8 and ups in the house. Several grouper options are also on hand; price is up a bit as the market re-adjusts after the Thanksgiving break. Florida stone crab claw season is in full swing – all sizes available, supply is steady!
Lots of fresh fish options for your weekend specials menu! Mahi mahi, haddock, cobia, hamachi, Spanish mackerel, triggerfish, Hawaiian opah (at a fantastic price), Arctic turbot, bluenose grouper, and more.
Like the rest of the country, we’ve been a bit short on Tasmanian ocean trout. There are only two farms currently producing – one of those farms is shipping exclusively to Australia and the output of the other is obviously in demand! Our team is doing a great job keeping us in supply, but we have to fight for every pound! Double check on inventory with your sales rep if you want to add this great fish to your menu.
We did get a top-secret shipment of Shigoku oysters in today – they sold out the second they hit the dock. Let your rep know if you want to try these great oysters and they’ll get you on the waiting list! Plenty of other nice West Coast bivalves on hand – oysters, manila clams, mussels…nice selection of East Coast shellfish on hand too – including sweet and tasty PEI mussels, still the seafood bargain of the century!
Farm raised Mediterranean Sea bass adds a delicious and elegant touch to almost any menu. Both loup de mer and dorade are readily available, we do ask that you pre-order to help us keep up with demand.
Steady supply of East Coast fish – skate, monkfish, sole, cod, wild striped bass (8 and ups only) on hand. No black bass on the market this week. Plenty of fresh crab meat and live lobsters in the house (we also carry cooked lobster roe – in 8 oz. units), and beautiful sea scallops! We have bay scallops too – including a pretty steady supply of Nantucket Bays – just call in advance on those please because shipments are limited.
Have a great weekend!
Make sure your list is filled with items like lobster tails, sushi party trays, whole smoked whitefish, king crab legs, farmed osetra caviar and all those other wintery delights that make the season bright!
Speaking of wintery delights, Nantucket Bay scallop season is in full swing – product is available but calling ahead is a must on these sweet and tasty morsels…another seasonal item that pre-ordering is helpful on – Florida stone crab claws!
Farmed cobia remains a strong seller for us – have you tried it? Customers are loving cobia’s versatility and delicious rich flavor…growing in popularity, cobia was even featured on Iron Chef! You may recall Jamie Oliver and Mario Batali starring in "Battle Cobia" back in January of 2008…
Wow holiday diners with some amazing caviar selections! Tsar Nicoulai’s fresh flavored whitefish roes are not only delicious, they are absolutely beautiful! A little goes a long way – choose from 2 oz. jars of wasabi, beet/saffron, truffled tiger-eye and ginger. We also carry scrumptious smoked whitefish roe from Collins Caviars – so good!
Speaking of whitefish, we have beautfiul fresh fish from the Great Lakes. In addition to whitefish we have fresh yellow perch, lake trout and limited amounts of walleye. Walleye is going to remain touch and go into January, please stay in touch with your rep on day-to-day availability.
Also on hand for your weekend specials menu – farmed sturgeon from California! You can’t beat this unique selection, perfect for cold weather recipes…additionally, we have fresh sardines due in tomorrow!!
Winter weather causing a bit of a price upswing on East Coast favorites – we have plenty of fish on hand but prices are up heading into the weekend. Cod, skatewing, monkfish and jumbo fluke on hand, along with plenty of clams, oysters, mussels and scallops. Fresh crab meat supply is good – Jonah and Peekytoe in the house. Also, refreshed rock shrimp is available!
We always anticipate live lobster pricing to climb as New Year’s Eve approaches, this year is no exception. Prices are up a bit, but we have plenty of lively hard-shell lobsters on hand!
All our aquaculture selections are steady; plenty of options in farmed salmon (including Faroe Islands) along with tilapia, catfish, farmed striped bass, arctic char and rainbow trout. Farmed Tasmanian trout supply is still incredibly tight, we take what we can get which is not a lot so please confirm with your sales rep if you need product.
Both swordfish and tuna pricing is good right now – perfect time to get these tasty fish on your menu. We can ship loins or we’re happy to portion fish for you! Since we do a lot of portion orders we generally end up with nice trimmings that we’d love to offer to you at a great price – perfect for fresh tuna salad or fish tacos! Let your rep know if that’s something you might be interested in.
That’s it for this week’s market report! Be sure to check back with us on facebook and twitter to see daily updates of product, as well as pictures of those items that are just too good to describe with words! Happy Valentine’s Day, President’s Day, Chinese New Year, and Mardi Gras to all!
February 03 2010 Market Report