Walleye is a freshwater fish native to the Great Lakes in the US. The walleye is sometimes also called the yellow walleye to distinguish it from the blue walleye, which is an extinct subspecies formerly found in the southern Great Lakes.
Walleyes are largely olive and gold in color. The dorsal side of the walleye is olive, gradually becoming golden hues on its flanks. The mouth is large, and is armed with many sharp teeth. They have been known to live as long as 26 years, and females typically grow much larger than males. Walleyes are light sensitive. Because of their light-sensitive eyes, they bite best around dusk and dawn, at night, or in cloudy weather.
Walleyes are considered one of the finest table fish. The white, flaky meat has a very mild flavor, perfect for any menu. Call today and place your walleye order.
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.
We are able to get some great looking cobia. It will be available for the weekend. Check it out on frugeseafood.com.
The AJ is looking great. Get it while it lasts.
The season is not here yet, but prices are coming back down a little. Product should be rolling pretty soon though.
Oyster sacks are still tight. Gold Band oysters are available, as well as frozen 144-count half shells. Gallon oysters are tight, but no shortages just yet. It will get worse before it gets 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.
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 looking great this week. Prices are reasonable, and quality is good!
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.
Mong Chong, 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.
Historically, October is a better month for crabmeat.
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.
Not too much of a change in the seabass market. Prices are still high.
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.
Steelhead is back and looking good!
Prices are up again, but we have beautiful Nova Scotia product ready to impress.
Trout is very tight right now. All the major farms have to let their stock grow out. Relief will be here hopefully in October.
Prices are back down a bit. Availability is great.
The grouper is looking great, plenty now and for the weekend.
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.
We will be receiving a nice shot of 2-4 Snapper for the weekend.
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!!!
Branzini is also known as Branzino or European sea bass. It is best served braised whole and makes an awesome presentation on the plate.