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For All Our Buyers and Chefs:
Royal Sea Bass
Royal Sea Bass has a delicate taste, large flakes, mild taste and great texture making it good for various types of cooking – grilled, fried, baked, broiled. Try them raw as crudo or ceviche. Yield is great keeping a 7 oz prtion under 6 bucks
American Red Snapper 8-10lb
Red snapper is lean and moist, with a sweetly mild but distinctive flavor. The semi-firm meat is pinkish, with yellow tones, in a raw state, turning somewhat lighter when cooked. Try steaming it whole, Chinese style. Some like to bake whole snapper stuffed with fresh herbs. Skin crisps up well in a pan or on the grill.
Mahimahi (Hawaiian name for dolphinfish) is one of the most beautiful fish in the ocean. Today a directed longline fishery gets them. The flesh has a sweet, mild flavor similar to swordfish. The lean meat is fairly firm in texture, though not steak-like, and it has large, moist flakes. Mahi is great on the grill
Due to the crazy weather all prices have jumped This week. we have been been shorted almost all our product from up north and from the south less has made it up this way too
This Is Why You Don't See People-Size Salmon Anymore
March 12, 2018 - While the orcas of Puget Sound are sliding toward extinction, orcas farther north have been expanding their numbers. Their burgeoning hunger for big fish may be causing the killer whales' main prey, chinook salmon, to shrink up and down the West Coast. Chinook salmon are also known as kings: the biggest of all salmon. They used to grow so enormous that it's hard now to believe the old photos in which fishermen stand next to chinooks almost as tall as they are, sometimes weighing 100 pounds or more.
"This has been a season of unusually large fish, and many weighing from 60 to 70 pounds have been taken," The Oregonian reported in 1895. Now, more than a century later, "it's not impossible that we see individuals of that size today, but it's much, much rarer," University of Washington research scientist Jan Ohlberger says. Ohlberger has been tracking the downsizing of salmon in recent decades, but salmon have been shrinking in numbers and in size for a long time. A century's worth of dam-building, overfishing, habitat loss and replacement by hatchery fish cut the size of the average chinook in half, studies in the 1980s and 1990s found.
Dam-building and fishing have tailed off, but chinooks have been shrinking even faster in the past 15 years, according to a new paper by Ohlberger and colleagues in the journal Fish and Fisheries. Older and bigger fish are mostly gone. Few fish are making it to old age, which for a chinook salmon means spending five or six years in the ocean after a year or two in fresh water. "The older fish, which normally come back after five years in the ocean, they come back earlier and earlier," Ohlberger said.
The trend is clear; the reasons, less so. Two species eat more chinook salmon than any others: orcas and humans. The 2,300 or more resident killer whales in the Northeast Pacific Ocean eat about 20 million pounds of chinook salmon per year — roughly equal to the annual commercial catch of chinook in recent years, according to the new study. "There is a large number of resident killer whales out there that really target chinook, and they target the large chinook," Ohlberger says.
A study from federal researchers in November found that orcas' consumption of chinook salmon in the northeast Pacific Ocean has doubled since 1975, surpassing humans' catches, which have fallen by a third over that time. "As far as we can see, the killer whales are taking the older and bigger fish," said Craig Matkin, a whale researcher with the North Gulf Oceanic Society in Homer, Alaska. Matkin, who was not involved in Ohlberger's paper, studies Alaskan orcas' diets. "We go along with the animals and scoop up fish scales and bits of flesh from where they kill something," Matkin says. "They're sloppy eaters." "They're going to go for the biggest, oiliest fish there are," Matkin continues. "That's chinooks." Salmon born in Oregon and Washington spend most of their lives out at sea, often in Alaskan waters, where orcas aplenty await. "Our [orca] populations have increased faster than anywhere else, and they're eating chinook from all over the place," Matkin says.
In short, it seems Puget Sound orcas are having their lunch stolen by their better-off Alaskan relatives. "It is an interesting twist to blame the marine mammals," Ken Balcomb with the Center for Whale Research on San Juan Island said in an email. "I would first ask how the Chinook evolved to be so big during the preceding 12,000 years in the presence of hordes of such size-selective natural predators throughout their range. Large size was selected by Mother Nature for Chinook salmon in spite of natural predation."
Balcomb points to overfishing, habitat loss and salmon hatcheries that have diluted the gene pool of wild chinooks. Today's smaller chinook salmon lay fewer eggs than bigger ones can. They also have a harder time digging out gravel nests deep enough to protect their eggs from scouring stream flows. Chinooks' downsizing could spell trouble for all the mammals who want to catch them, whether they have fingers or fins. "Predators are also going to adapt to this change in size and numbers," Matkin says. "You can't look at it as a static situation." "Ultimately, the whales must eat to survive, and humans have not sufficiently allowed for that in their fisheries' management calculations," Balcomb says.
Kilic’s Sinan Kızıltan Sees Royal Sea Bass (Meagre) Hope In US Market
March 15, 2018 - Kiliç exports its products to 65 countries, but its growth strategy is pointed firmly in the direction of the United States, Kılıç Holding Vice President Sinan Kızıltan told SeafoodSource at Seafood Expo North America in Boston, Massachusetts on March 11. The fully-integrated aquaculture operation produces 60,000 metric tons (MT) annually, mostly bass and bream, and both of those products have been selling well as Kılıç expands its reach in the United States, Kızıltan said. But a surprising development for the company has been the U.S. market’s appetite for Royal Sea Bass, a lesser-known species from the Mediterranean.
“The fish is sold out – we don’t have enough fish for the U.S. market,” Kızıltan said. “We didn’t expect sales to go up so much.” Royal Sea Bass only represents about five percent of Kılıç’s sales in the U.S. and is therefore still a niche product. Kızıltan said he has much larger ambitions for his company’s sea bass, or branzino, which accounts for 90 percent of the company’s American sales. “I think uses of branzino will expand in the U.S,” he said. “First of all, it’s a Mediterranean product. A lot of American customers go to Mediterranean countries for tourism, and when they go there, they taste branzino. When they come back, they cannot find such a delicious fish. With other fish, they have to add sauce because it has no taste, but branzino has a very delicious taste by itself.”
However, an American aversion to head-on fish means Kılıç is pushing value-added products stateside. “Frozen fillets, butterfly fillets are growing in sales in restaurants, so people are getting more familiar with the fish,” Kızıltan said. “[Another] problem is that it is very expensive in the U.S.; it’s a premium product and some supermarkets try to get a lot of profit out of it." To lower its costs and decrease the time it takes for its products to reach U.S. fish markets, Kılıç opened a bass and bream farm in the Dominican Republic in July 2017. Kızıltan said the first harvest from that farm will hit seafood counters in September 2018.
Kılıç also recently opened a new office and cold storage facility in Miami, and the company now supplies five points in the U.S. with fresh delivery multiple times per week, Kızıltan said. The efforts have paid off, with Kılıç’s sales in U.S. growing 50 percent in 2017 over the previous year. The company’s goal is to make branzino more affordable and more available to U.S. customers, Kızıltan said. “We don’t want it to be an expensive fish,” he said. “We want it to be a reachable fish.”
QUOTE OF THE DAY
"No reason to get excited, The thief, he kindly spoke.
"There are many here among us, Who feel that life is but a joke.
But you and I, we've been through that, And this is not our fate
So let us not talk falsely now, The hour's getting late."
~ 1968 LIFE mag calls Jimi Hendrix "most spectacular guitarist in the world"