The steelhead is a sea-run rainbow trout usually returning to freshwater to spawn after 2 to 3 years at sea. In other words, rainbow trout and steelhead trout are the same species. The fish is sometimes called a salmon trout. Most steelhead on the market are farm-raised in Canada. In the wild, steelhead are found in the U.S. along the entire Pacific Coast. Worldwide, steelhead are naturally found in the Western Pacific south through the Kamchatka peninsula.
Steelhead meat is pink like that of salmon, and is more flavorful than the light-colored meat of rainbow trout. The flesh has medium flakes and a tender texture. Perfect to spice up any menu.
Thanks to those who joined us last night
at our 1st School of Fish.
Notes From Our Buyer
The scallops being landing from CA 1 & 2 are very nice quality, a little darker cream color than most people are accustomed to, but they cook up really sweet. The darker color is a combination of what the scallops are feeding on and the age of the scallops. Parts of these two areas have not been harvested for years, and scallops tend to get darker with age. We would see the darker color in other areas too, but with the other areas are being fished on a regular basis, and the scallops don’t have the age on them. Scallops coming from the Hudson Canyon look great but are a little on the softer side and tend to milk. We are staying away from these until the boats start fishing there after November 1st when the colder waters mean firmer meats. Right now the HC scallops are going for less money on the auction because of the quality compared to CA 1 & 2.
If you are looking for some great farmed Cobia, please let us know so we can get it in for you. Remember, we don’t bring it in unless you tell us.
It looks like November is the month for the Costa Rican mahi season to start. Product is available now, but prices are still up there.
Gulf oyster production is much better, however the drought this summer will definitely affect the upcoming oyster season.
We have beautiful 3-5 Scottish salmon filets 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.
Fresh Gulf white shrimp are here. We are currently bringing in 10-15 count and 26-30 count shell-on. Place your pre-orders soon. This product is beautiful and has a great shelf life!!!
Tuna is very tight right now. Prices are high but the quality is great.
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.
Looking for something from Hawaii??? We have a great partner over there that supplies us with fantastic fish from the Hawaiian waters.
We hope to see better availability on crab meat this month. Keep your fingers crossed.
Catfish continues to be tight. The drought is not helping things at all. The sizes that are the most plentiful are 3-5 and 5-7.
We have some beautiful 20-30 Kb Seabass in the building. Butcher it yourself or let us do the work.
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.
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.
There are a few more fish in the market this week. Prices are steady.
Prices are back down a bit again. Availability is great.
Beautiful Gulf grouper will be here for the weekend. Get it before we sell out.
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.
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!
This is a fantastic fish. Great blackened, fried, baked, grilled, or any way you choose. It is also great on the food cost!!