Market Report: October 17, 2011

October 21, 2011

mahi mahi


Mahi Mahi…

Mahi is predominantly found in tropical and subtropical waters around the world. They may grow up to 50 pounds, although market size averages between 10-20 pounds. It is a relatively mild, yet sweet and juicy fish. When dark portions are removed, the taste is milder. Mahi is firm with large, moist flakes. A fabulous addition to any menu.

Notes From Our Buyer

Gulf Oysters
The Louisiana and Mississippi oyster season was set to open last week, but has been postponed until further notice. There is speculation that they may open as early as next week.  As for the Texas oyster season, it is still slated to open the first week in November.  There are still traces of the  ‘Red Tide’ algae bloom in the Western portion of Gulf near Espiritu Santo Bay. Colder temps, high winds and rainfall are needed to dissipate the algae bloom. Two of those three requirements will be met later this week, with lack of rainfall still being a mystery.With that being said, we will continue to see low production issues with sacks for the next two weeks.  Gallons should be OK, but no guarantees.  Usually the opening of oyster season cures all issues, but since this has been such a dry summer, we will likely continue to have issues here and there for a while.


Our redfish is farm-raised right here in Texas, and is another great sustainable option for the menu. Everyone knows it by name, and it is very easy to sell. Any way you cook it, it comes out great!

Domestic Catfish

Production on the larger sizes are getting harder to find. 9-11 catfish fillets will be in short supply for a while. I don’t know how long, but it would be great if you could move to a 5-7 or 3-5.


Scallops prices have come down a bit. Hopefully this will last for a while. This time of year prices will change more often than in a few months.

Mahi Mahi

We have a nice shot of Mahi for the week. Get it while it lasts!

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.


Halibut is still looking great. Prices are high but well worth it.

Yellowfin Tuna

Tuna continues to be very tight which is causing the prices to remain very high!

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 little from last week. We are hoping to see more production.


We have some beautiful 20-30 Kb seabass in the building. Butcher it yourself or let us do the work.

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 by tomorrow.


Swordfish prices did not go up like I expected, so we have some nice fish for the weekend.

Green, Golden, and Ruby trout  

Trout continues to be tight. We expected relief in October, but it is looking more like November before we are back to normal.

Atlantic salmon

Salmon fillets remain constant this week.


Grouper is looking great. Prices are consistent and product is more available.


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!!!