Market Report: November 21, 2011

November 22, 2011


Mako Shark…

The mako shark has deep blue coloring on its back, a white underbelly, and a forked tail. Harvesting shark is extremely dangerous, and many fishermen have been badly wounded in the process, as even a severed mako head has been known to bite. Makos are not considered safe until on ice in the ship’s hold.

Mako is often mistaken for swordfish, as it is similar in taste, texture and appearance. Cooked meat is off-white. Mako shark makes a delicious choice for any menu due to its medium full-bodied and slightly sweet flavor. It’s firm texture allows it to be marinated, broiled, grilled or cubed for soups, stews, and kebabs.


Notes From Our Buyer

Mahi Mahi
The mahi is looking great!  It is at a very good price now and cooks up great any way.
We will be getting some Norwegian farmed 10-20 Halibut in for the weekend.
Swordfish looks to be tight until the end of the year.  I hope to see some Gulf production from Texas or Louisiana soon to help out.
Gulf Oysters
Oyster season is upon us.  However, since there are several closures around, the season will not be like it was in years past.
Stone Crab Claws
The new season opened strong and prices are already down.  Pre-orders are a must, so plan your menu and give us a call!
Our redfish is farm-raised right here in Texas and is another great sustainable option for the menu. Everyone knows its name, and it is very easy to sell.  It cooks up great any way!
Domestic Catfish
It looks like catfish production is a little better now.  No price relief yet, but product is coming in steadily.
Scallops prices are steady right now.  Product looks great and tastes even better.
Scottish Salmon fillets
We have beautiful 3-5 Scottish salmon fillets that will knock your socks off.  Prices are great, and quality is outstanding.
Get with your sales rep for details.
Yellowfin Tuna
Price and availability on tuna is better this week.  More tuna is out there, but not too much to make prices really low.
Striped Bass
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
Domestic Crab Meat
Prices are up a bit and will continue to rise with the colder weather coming.  Production is tightening up as well, hence the higher prices.
We offer MSC certified seabass 10-15 kg as well as regular 20-30 kg seabass.
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.
Live Lobsters
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
We are finally seeing a better supply of trout from our vendors.  Hopefully the shortages are over.
Atlantic Salmon
Salmon fillets remain constant this week.
Grouper is not being caught consistently right now.  Production has been terrible for the past week or so.
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.
Black Drum
This is a fantastic fish.  Great blackened, fried, baked, grilled, or any way you choose.  It is also great on the food cost!!!