Crawfish is a crustacean that resembles a miniature lobster; this species is usually dark golden-brown with reddish tinges. Crawfish average 3-9 inches in length. The cooked meat is red with a sweet, lobster-like flavor, though not as rich. Most of the flavor in crawfish comes from a yellow-orange digestive gland (fat deposit) inside the head cavity.
Above-average temperatures and plentiful rainfall have the tasty crustaceans believing that spring has already sprung, and crawfish traps throughout Cajun Country are bursting with the hungry mudbugs. That means good news in that we could see reduced prices compared to recent years when below-average rainfall negatively affected production.
Notes From Our Buyer
Tuna prices are still high.
Mahi continues to be tight because a lot of the fresh mahi is being gobbled up by processors paying big bucks to freeze it into portions and fillets. The fresh mahi is available, but still at a higher price than we were told last year.
We are seeing from nice product from Texas now. All is good.
Crawfish season is picking up speed as we approach Mardi Gras weekend. Crawfish volume is up and size is sure to follow as each week passes. Call us today to reserve your bag of live Louisiana crawfish direct from our farm in Branch, LA.
Our fresh crabmeat from Venezuela and Columbia is awesome. The meat is beautiful and fresh, and the shelf life you will have will knock your socks off. If you have not tried it, get on the bandwagon. This is a year round, high quality product that will keep you in the fresh crab business. Domestic product is very tight as of now. Like every year, it will get better as it warms up.
American Red Snapper
American reds are coming in pretty regularly now. If the good weather continues, we should have plenty for all of your needs.
Stone Crab Claws
These beautiful claws are available now by pre-order only. Please contact your sales rep for details.
Steelhead is a great feature for your menu. It is affordable and can be used in a variety of cooking methods.
We have a nice shot of fresh East Coast halibut for the weekend. Product is beautiful.
Farm raised redfish is perfect for your customers who care about the environment. It is a perfect sustainable fish for any occasion. Redfish on the half shell is one of my favorite dishes.
Quality and pricing have been steady for a while now. I don’t see any changes in near future, but Lent is around the corner.
Scallop prices are steady right now. Product looks great and tastes even better.
he quality of our Scottish fillets is outstanding! Prices should remain constant for the next several weeks.
Beautiful farm-raised Texas striped bass is a perfect sustainable option for any menu! The fish is kept below 38 degrees from the time it is harvested from the water to the time it hits your door.
Mongchong, Opah, and Barracuda
Looking for something from Hawaii??? We have a great partner over there that supplies us with fantastic fish from the Hawaiian waters.
We offer 20-30 kg seabass as well as pre-cut fillets. Get with your sales person for details.
East Coast Oysters
Frugé has a wide variety of East Coast oysters available. We send out an availability list each week of what we have to offer. If you are not yet receiving this list, please get with your sales person and they will gladly add you to the email list.
Cod, Sole, and Haddock
These East Coast treats are a great change to your feature board! With the movement of business travelers and transplants from all over, you don’t want to miss out on some great valued fish to add to your menu or feature board. We only bring in what you want, so get your pre-orders in now.
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.
Green, Golden, and Ruby trout
Trout projections look good on the green trout. The golden and ruby are much better than before, but could still be a little tight.
Grouper is a fantastic fish for anyone looking for something different. A blackened grouper sandwich is a perfect bar item or grilled with a fancy sauce for a center of the plate entrée.
Fresh and frozen tilapia have both seen price increases. The increase on the fresh is due to higher feed and fuel costs. The frozen is a combination of higher costs and flooding in Indonesia and China, where the majority of frozen tilapia is produced.
This is a fantastic fish. Great blackened, fried, baked, grilled, or any way you choose. It is also great on the food cost!!!