Market News

	Ever Kissed A Mermaid? Here's your chance! Have you ever been kissed by the sea? Well, now is your chance! The Oyster Recovery Partnership invites you to support oyster restoration in the Chesapeake Bay by attending the 2011 Mermaid's Kiss Oyster Fest! more


	Newest Local Seafood Update From Steve Vilnit Of Md DNR Fisheries Service Blue Catfish – Chefs are doing an AMAZING job of utilizing this fish! The harvest has gone from a few hundred pounds per week to 1,000’s! more


	Baltimore Sun leads the charge against invasive species-Top News Org's run with story The group declared that snakehead tasted — wait for it — just like chicken, at least in terms of its dense texture. The flavor was not like the bird's, except in the sense that it was mild enough to work with lots of different seasonings, from the chimichurri sauce in the taco to the remoulade on the po' boy. more


	What's for dinner tonight? At Alewife in Baltimore, Snakehead! We will continue to see a few arriving with our blue cat deliveries and can't wait to see the first large delivery of this truly versatile protein. more


	Read This Notice From The Maryland Department Of Natural Resources Always ask where the fish you are purchasing was harvested. more


	Cohn's Kids - Gone Fishing...with ProFish "Of all the vendor relationships you have, the seafood guy is the most important." Greg Casten, Profish more


	Chesapeake Bay Update from Steve Vilnit Maryland crabmeat is in full swing right now!! Yes, it is true, this product is more expensive than its Venezuelan counterparts but the quality level is far and away better. more


	Join us at The Rammy's-Sunday June 26 2011 Fine Dining Restaurant Bourbon Steak, Washington, DC; Michel Richard Citronelle, Washington, DC; Rasika, Washington, DC; The Source by Wolfgang Puck, Washington, DC; Trummer’s on Main, Clifton, VA more


	From the Bay, For the Bay - A Celebration you should be involved with!!!! DNR PARTNERS WITH DOZENS OF RESTAURANTS TO CELEBRATE MARYLAND SEAFOOD Dine Out Week Slated for October more


	Chesapeake Bay Update from Steve Vilnit Demo Tent – For restaurants participating in FTB2, we will have a demo tent available for you at the Maryland Seafood Festival on September 10-11th. more


	Rockfish are back in town!!! We should see our first Striped Bass of this pound net season in the next few days. more


	Market report out of the North East Eat seafood for your health. more


	New 5 year USDA Dietary Report asks Americans to increase Seafood consumption!! -At least twice a week Americans should replace 2 protein based meals with seafood instead of Beef or Chicken more


	Another Nor Easter on the way will effect both price and availability Another large storm is approaching the North East and will create storm force winds for Wednesday through Thursday offshore on Georges Bank and into the Gulf of Maine. more


	Hard to believe this is the 2nd largest aquarium in the World!! How huge is #1? This is a great view of an amazing man made structure! more


	It's still the toughest profession in the world Recently in Maine, one of our suppliers had a fatality in their fleets. This is a dangerous business - harvesting fresh seafood for people and sometimes we forget. Yesterday in Russia a ship with 11 souls disappeared without a trace! more


	Remarkable recovery for the Gulf Fishery according to NOAA information!!!! With Gulf of Mexico fishing water closures at a high point on June 21st of almost 87,000 square miles, the new figures given on November 15th seem like a huge rebound by Mother nature! more


	A few things to keep your eye on - December 2010 Our weather pattern has been routine the last few weeks with a distinct winter cycle as we have been frequented by cold front moving from West to East and storms up the Eastern seaboard. With another storm approaching along the Eastern Seaboard and again a cold front from the west, gale force winds are expected from the Chesapeake area to Maritime Canada. more


	Possible new world record Yellowfin Tuna caught Holy Cow! The Vagabond long-range sport fisher just returned to the dock today with a historic, potential world record mega cow tuna catch. more


	Another Chilean Sea Bass fisheries achieves MSC Certification It’s the second toothfish, or Chilean sea bass, fishery to earn the distinction, as the South Georgia Patagonian toothfish was certified in March 2004 and re-certified in September 2009. more


	Rock Shrimp are Back! November 2010 The shrimp gets it's name from it's very hard shell. It is sold already peeled and deveined for your convenience. The meat does not shrink much when cooked and it has the taste and texture of lobster more


	Injected Chilean Sea Bass - why this should matter! The Patagonian toothfish, lives in deep waters, from 300–3,500 m (984–11,483 ft) on seamounts and continental shelfs around most sub-Antarctic islands, and around South Africa’s Prince Edward’s Islands, or Australia’s Heard Island or McDonald Islands. In the past, France sold some fishing rights to Japanese and other foreign fisheries; because of overfishing, now fishing is reserved for fisheries from Reunion Island, near Madagascar. more


	Grouper - many different species all under one market name Groupers are very slow growing fish, and some species of grouper live to be over 120 years old. They are an important component of healthy marine ecosystems. Groupers have the unfortunate habit of ‘grouping’ together in the thousands to reproduce. These groups are called spawning aggregations. more


	Shucked Oysters - 2010 Oil Spill Effects availability Shucked Oysters are in demand, however with the Gulf Oil spill affecting perceptions, the question is - will prices rise as rapidly as prior years - we say yes - be prepared as the appetite for shucked oysters can not be denied. Known as 'filter feeders,' oysters take in the water around them, along with whatever's in it. Given that BP PLC's ruptured well sent an estimated 4.1 million barrels of oil into the Gulf by the time it was capped, the industry worries that consumers, fearing contamination, will no longer want what it has to sell. The Government officials have been testing oysters and other seafood from the Gulf and say, along with industry groups, that the seafood is safe to eat. more


	Tilapia pricing could be moving! The fresh Tilapia market currently seems to be waiting and watching. In September, tilapia availability could be described as "tighter than in the past year". Twelve strong weather events (typhoons) and also some diseases have affected tilapia producing regions. This has caused a lessoning in the over all availabilities of raw materials. more


	FDA Wants restaurants to have Certified Food Safety Manager on Duty The FDA says that though a certified food safety manager will greatly benefit a foodservice operation's safety practices, there is still more to be done to ensure a more safe food production facility. 'Certainly having a food protection manager there is not going to solve all of the problems,' he says. 'What we do think it will do is drive some of the other fixes. We can and should and will invest in improving and providing greater access to training for employees, so they know they're supposed to wash their hands, but unless that's continually reinforced, and unless correction is made when someone does it, we probably aren't going to get the full affect of improving those compliance numbers.' more


	Underfishing - a new term for Fisheries Managment! Underfishing occurs when a management plan for one overfished species hinders the harvest of a more robust and healthy species, or when one jurisdiction has restrictions while a neighboring one does not, or when a fishery on purpose does not fish to allow a stock to rebound in a way that will prove more fruitful to future harvests. more


	Halibut - Why so Chalky? With the November 15th closing of the west coast halibut season, many will start using the farm raised halibut. These fish although some what smaller are incredible in quality. Each fish will arrive almost completely covered with butter, ‘Butter’ a term used in the industry to describe the natural slime on a halibut as a natural protective coating pre rigor. more


	Sustainable - know what you want! To help the world's seafood become more sustainable, a chef or a restaurantuer must take steps within their universe - in otherwords don't try to do too much. Do what you can correctly and effectively. more


	Louisiana Waters almost all Open Now! The Gulf of Mexico should be back producing seafood just as always - today the Louisiana Fish and Wildlife open the majority of all fishing, other for Oyster production. more


	Tuna - it's all about the relationship Buying Tuna is all about the relationship - knowing the species, the season and where it's harvested are all important but none are as important as KNOWING the company that handles your Tuna! more


	Domestic Scallops 2010 4th Quarter In 2008 the Mid Atlantic Council began a study period to address the annual catch limits. The primary enforcement of these measure, the rotating bed harvest system was monitored through several different measures including off load observers, GPS tracking, boat licensing. While these measures may protect the species, they certainly affect the price. These regulations have been implemented during the same time a steady price increase has been reported. more


	Shrimp Outlook 2010 4th Quarter Look for Shrimp Prices to rise or hold steady through the end of the year. Production issues abroad and the weakness of the dollar will create conditions that prevent Shrimp prices from retracting at any level until late next spring! more


	Salmon Market Commentary In the end, the salmon market continues to be up and down. Demand has shown some inconsistencies and in spite of all the outside factors hurting production this year, the price has risen much less slowly and with less strength than conditions could have caused. The outlook for remainder of the year is a slowly increasing price, but some periods of down market conditions. There should be no large price jumps! more


	What goes into the cost of Seafood? A buyer of seafood should ask the following questions: When and where was it caught? Is it firm/soft? A buyer should be asking his fish company for information about a multitude of species so he/she can take advantage of the species which have plenty of availability – so a good wholesaler will direct a buyer to purchase the right product for their use. Buying by price is a huge risk in the seafood business. Fish loses value every day – so whenever you buy based on price alone . . . more


	Seafood consumption declines, both in US and in Japan! The average American ate 15.8 pounds of fish and shellfish in 2009, a slight decline from the 2008 consumption figure of 16.0 pounds, according to a NOAA Fisheries Service report. more


	Google posts Giant Goldfish picture!! The vibrant koi carp is the largest of its kind ever caught in the wild. The fish was thrown back into the water. more