Best known for their teeth that look like they came from a human mouth, sheepshead are an inshore species and are commonly found around oyster bars, seawalls and in tidal creeks. They move nearshore during late winter and early spring for spawning.
Sheepshead have tough skin, heavy scales and strong fin spines, making them more difficult to clean than most fish. Although sheepshead are difficult to clean, the flesh is excellent. It’s meat is very white and firm with a flavor similar to crabmeat, small grouper and drum. Sheepshead is best prepared pan-fried, broiled, sautéed, or grilled whole. Sheepshead can also be used in soups and chowders, and they can even be used to make imitation crab meat.
Like most lean fish, sheepshead cook quickly, so it’s easy to overcook them. When the flesh is cooked for too long, it can get dry and somewhat tough. How can you tell when whole sheepies are done? Watch the backbone – the meat will draw away from the backbone. The flesh on whole dressed fish and in fillets will turn from almost clear to white when completely done. #FrugeSeafood
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Notes from our buyer
Canadian salmon prices have flatten out over the last week. The major processor that we originally reported closed have reopened. We do expect a small bump in price due to the huge price increase on the European Salmon this week.
Several varieties of east coast oysters are available, including Chesapeake Bay, Wellfleet and James River.
Redfish supply has picked up and we are able to get our hands on all sizes. This product is grown right here in Texas, which give you the freshest fish possible. We are featuring this as the fish of the week.
Currently we are pulling in some great Atlantic Halibut 40-60 lbs fish. Supply remains tight and this is driving the price through the roof. We expect another shipment in early next week.
Chilean salmon prices are back on the rise. The real surprise is what the European market has done this week. Prices of raw material jumped over a dollar a pound and has sent shock waves in the salmon market.
We are seeing a good supply of sacks and gallons with most of our oyster coming out of Texas. We are seeing a good supply selects gallons. This week we are seeing some closing in some of the areas in Texas, but still have product coming out of the southern coast of Texas. We expect to see shortages through the end of the year.
American red snapper supply has tightened due to the weather in the gulf this week. The weather has kept most of the boats docked. We can get you the size that you want, just ask!
Scallop prices remain high and are only going to clime until early next year. There is a good supply of the larger scallops but it is tight on the smaller stuff.
The market seems to be better this week with prices reaming flat. We have been offer lots of tuna this week, and the quality is very nice.
Mahi supply is great, once again this week, prices reaming steady. The fish is very fresh and is a great menu option.
Red Grouper is tight in the market place this week, so we have brought in some great looking Black Grouper. Let us know if you would like us to cut it for you or send it whole.
Our farmed striped bass is from right here in Texas, this allows us to give our customers the longest possible shelf life possible. Prices have soften a little and we feel that they should remain stable through the end of the year.
Many of you may be considering black drum as an alternative to redfish. As the temperature states to fall we are seeing a better supply of drum. This time of the year we seem to see more smaller fish 1-4 lbs.
The domestic crabmeat is hard to find right now, once again. It is that time of the year that domestic crab is hard to come by. Venezuela crab is available and coming in every week.
Our catfish is farmed right here in Texas. Prices have remains flat and the farms seem to have all of the supply issue worked out. The larger fillets are the only item that seem to be in question.
We have a variety of seabass options. We continue to carry H&G (20-30 kg) as well as a smaller 10-20kg if that is more of what you’re looking for. The Seabass is on the rise and will continue to increase as the Halibut season draws to an end. There seems to be a little delay in getting Seabass cleared into the US due to the government being shut down.
We offer a full range of sizes of live lobsters straight from Maine and Canada. Order today, and we will get them to you tomorrow. Lobster prices are on the rise: lobster are moving into deeper water and not as active as before.
Ruby trout supply is much better. The only shortage is on the larger golden trout fillet from Idaho. The water supply is back up now, and the product will be more plentiful in the near future.