SEAFOOD UPDATE 05-08-2019

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Call (347) 590 8007

Monday, 05 Aug 2019

FOR ALL OUR BUYERS AND CHEFS:

LANE SNAPPERS

Lane Snappers

Lane Snapper has tender near white flesh with a mild flavor similar to American Red Snapper. Use light sauces as the fish is best when its flavor is not overwhelmed. Skinless fillets sauté nicely in a little oil but need a light dusting of flour so they hold together.

SWORDFISH CUTS

Swordfish

Gorgeous Swordfish in the house. Running strong. Moist, flavorful with a sweet taste. It has
a great oil content and a firm, meaty texture. Grill it as a steak, cube it for kabobs or slice it
thin for a crudo.

ICELANDIC POLLACK

Icelandic Cod

From deep cold waters in Iceland, these Pollack are up to 20lbs, and beautiful. Under the skin is a little bit of extra fat to keep the lean fish moist during cooking. With large white flakes great for a soup, stew or pan roasted.

GOLDEN CORVINA

Golden Corvina

Corvina has a mild, sweet taste with firm, large flaked flesh which is pinkish when raw but cooks up white. Great in a pan, grill or roasted and is very good for ceviche.

**NOTE:
MAHI - WILL BE VERY TIGHT AND PRICE WILL BE HIGH

Superior Fresh Expanding Salmon Farm In Wisconsin, Looking At Additional Locations

August 5, 2019 - Hixton, Wisconsin, U.S.A.-based aquaponics salmon and steelhead farmer Superior Fresh, which opened in 2015, is undergoing an expansion, with plans to boost its salmon production volume nearly tenfold over the next 24 months. The project has an estimated $10 million price-tag, which includes space to house fish tanks totaling 100,000 gallons in capacity, according to the Wisconsin State Journal. “Over the past 12 months, we’ve raised 160,000 pounds of chemical-free Atlantic salmon rich in omega-3s,” the company stated in a LinkedIn post earlier this month. “Within 24 months, we’re set to bump that total up to 1.5 MILLION pounds per year!”

Superior Fresh is an aquaponics facility specializing in growing greens, Atlantic salmon, and steelhead. The facility is situated on a 720-acre native restoration property nestled in the Coulee region of the Midwestern state. It is owned by Todd Wanek, the CEO of Ashley Furniture, who has already invested an estimated USD 17 million (EUR 15.2 million) in the facility, according to the State Journal. “Our harvests this year have continued without a hitch for both Atlantic salmon and steelhead, as we’ve consistently placed fish in the market every week at a mean size of about four [kilograms] and three [kilograms], respectively,” Superior Fresh Chief Science Officer Steven Summerfelt told SeafoodSource. The company is currently producing approximately 200,000 pounds of Atlantic salmon and steelhead annually, Summerfelt said, noting that the expansion won’t mean additional staff hires.

“We have an excellent fish house team, which we have been slowly expanding and continuously train. This existing team can meet our fish house management requirements during our expansion to approximately 1.5 million pounds per year. We currently employ four to five in the fish house and expect to add another two technicians to help with the upcoming increase in fish harvest and processing requirements,” he said. “The majority of fish house staff time is spent on completing routine SOP’s plus weekly harvesting and processing tasks.”

Aquaponics is systems are a combination of fish and plant production using aquaculture and hydroponics systems, aquaponics is moving from the realm of experimental to commercial, according to the United States Department of Agriculture. The growing popularity of aquaponics has prompted some analyses of the economics of these systems. The few studies developed to date show good potential for aquaponically produced vegetables to be profitable, with the fish portion possibly breaking even or incurring a net loss, according to a 2015 Southern Region Aquaculture Center (SRAC). “Premium prices in high-end markets will be necessary for aquaponically produced vegetables and fish to be profitable,” University of Florida’s Carole Engle wrote in the SRAC paper. “Additional costs and risks associated with these complex systems must be analyzed carefully before investing in aquaponics.”

Superior Fresh lettuce is sold at Kwik Trip gas stations across Wisconsin. The farm’s living butterhead lettuce and baby spring mix is also available in more than 600 stores throughout Wisconsin and Minnesota, and the company’s washed leaf lettuce mixes are available at more than 30 stores throughout Wisconsin. “In addition, our nearly six acres of greenhouses can produce up to two million pounds of leafy greens annually, depending on our production mix, e.g., baby greens versus head lettuce,” Summerfelt said. “Greenhouse production doubled in 2019 and – based on current construction activities – will more than double again in 2020. Thus, we continue to hire exceptional staff to expand our greenhouse team.”

In July 2018, De Pere, Wisconsin-based Festival Foods, which operates 28 stores, began selling Superior Fresh’s farmed salmon in all its stores in time for the Independence Day holiday (July 4th). Superior is able to deliver salmon to stores within 48 hours post-harvest, according to the company’s website. Monterey Bay Aquarium’s Seafood Watch program rates Superior Fresh’s salmon a “Best Choice,” according to the supplier. “We are excited to offer such a fresh product to people right here in the Midwest,” Superior Fresh said on its Facebook page in 2018.

Summerfelt told the Wisconsin State Journal that Superior Fresh also begun initial plans to expand into even larger facilities on the U.S. East and West Coasts “that could each be more than twice the size of the operation in Wisconsin and bring locally grown salmon and greens within reach of millions more people.” “We have great food, a great team and a production facility that can be (replicated) across the country,” Summerfelt told the State Journal. “We’ve developed technology to work within the regulatory framework. We have zero surface water discharge and that’s a very powerful statement.”

Scientists Say Gulf "Dead Zone" Misses Forecast, But Appears To Be Getting Larger

August 2, 2019 - Scientists studying this year’s “dead zone” in the Gulf of Mexico announced on Thursday, 1 August, that the size of this year’s zone is about 6,952 square miles. That determination ended up being smaller than the 7,829-square-mile forecast NOAA officials announced in June. However, in a press conference to discuss the findings, the scientists added a caveat to their findings. The survey used to develop the estimated size took place after Hurricane Barry came through the Gulf. That storm, with its heavy winds, brought in salt water to dilute the “dead zone,” also known as a hypoxic zone, which is where chemical and biological factors lead to algae blooms. Through the blooms, oxygen is depleted from the water. Mobile creatures move away from the zone, while stationary animals, such as clams, die out.

However, the scientists saw signs that it was already reforming. “I would predict that in one week from now the area will be larger than it is right now,” said Nancy Rabalais, a research professor at the Louisiana Universities Marine Consortium. “But we can only spend so
much time on the water.” NOAA officials said they were pursuing technologies, such as underwater drones, that would allow them to better examine the dead zone and get a more accurate size for the zone, which is considered to be the second-largest such zone in the
world.

Even with the scientists’ determination being smaller than the original forecasts, the 2019 dead zone ended up being the eighth-largest in size since scientists began measuring it annually 33 years ago. It also exceeded the rolling five-year average of 5,770 square miles.
The record zone of 8,776 square miles, nearly equal to the size of New Hampshire,  occurred two years ago. The goal is to reduce the size of the dead zone to less than 2,000 square miles, based on a five-year rolling average, by 2035. “The data from this cruise are used by NOAA and its partners to help refine the models and more accurately simulate how river discharge, nutrient loads and oceanographic conditions influence hypoxic conditions in the Gulf and impact living resources,” said Steven Thur, the director of NOAA’s National Centers for Coastal Ocean Science.

Scientists predicted a large dead zone this year because of the record flooding that took place along the Mississippi River basin earlier this year. That flooding led to significant runoffs of nitrate and phosphorus into the river, which flows into the Gulf. The flooding became so severe that officials with the U.S. Army Corps of Engineers were forced to open the Bonnet Carré Spillway twice this year. The first time event poured even more fresh water into the saltwater Gulf. Fishermen in the Gulf have blamed the flooding for the low harvests of shrimp and oysters in the Gulf. Elected leaders on the state and federal levels from the Gulf states have already sent several letters to U.S. Commerce Secretary Wilbur Ross, asking him to declare a fishery disaster in the region.