Halibut is the largest in the flat fish family. There are two kinds of true halibut, the Atlantic or the Eastern halibut and the Pacific or Western halibut. One can distinguish the Atlantic from the Pacific halibut in that the Atlantic halibut has a darker belly than the Pacific. Halibut meat cooks up bright white. California halibut, which is the Pacific variety, are available from March to November. The meat is very mild and sweet and has a fine grain with firm flakes. Perfect grilled, baked, broiled, sautéed, or poached, and because its meat is so firm, it is perfect for kebabs.
Boston Seafood Show…
We had a wonderful show in Boston. Just walking in the door as you get this. Look for more updates on products when we sort everything out from the show.
Notes From Our Buyer
Volume is picking up. Washed and graded crawfish coming soon. Many excited about crawfish at the show.
The tuna market has been incredibly tight, but we should have plenty for the weekend. Prices continue to be strong.
Mahi prices are up once again. Product is nice, but there is not a lot around.
We are seeing some nice product from Texas now. All is good.
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 right now. Like every year, it
will get better as it warms up.
American Red Snapper
American reds are tight this week. Fishermen are not seeing them as much as they have. We hope to have some in for the weekend.
Steelhead is a great feature for your menu. It is affordable and can be used in a variety of cooking methods.
We’ll have a nice shot of marlin for the weekend.
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.
Production has been solid during Lent. Prices have softened a little, but not much.
Scallop prices are steady right now. Product looks great and tastes even better.
Terrible weather has kept the whole Scottish salmon market tight. We should have a little bit in for the weekend.
Scottish Salmon Fillets
Pre-cut fillets have risen in price for the reason above and, in my opinion, the farms want to make more money during Lent.
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 rep 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 rep 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.
This is a fantastic fish. Great blackened, fried, baked, grilled, or any way you choose. It is also great on the food cost!!!