SEAFOOD UPDATE 03-06-2019

To place an order or make an inquiry

Call (347) 590 8007

Monday, 03 Jun 2019

FOR ALL OUR BUYERS AND CHEFS:

AMERICAN RED SNAPPERS

Red Snapper

Running great an nicely priced! Snapper is lean and moist, with a sweetly mild flavor. The raw meat is pinkish, with yellow tones, turning lighter when cooked. Steam or bake it whole stuffed with fresh herbs. Skin crisps up well in a pan or on the grill.

LOCAL MONKFISH

Monkfish Tails

Monkfish has a mild, sweet taste. The tail meat is firm, dense and boneless. It is firm like scallop or lobster meat; the meat won’t fall apart on the grill or in chowders.

SWORDFISH LOIN

Swordfish

Gorgeous Local 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.

EAST COAST HALIBU

Eastcoasthalibut

Lean fish with mild, sweet tasting white flesh, large flakes and a firm but tender texture. Bake, grill, poach, saute and steam. Best to cook Halibut to an internal temp of about 125°

Kelp Has Been Touted As The New Kale, But It Has Been Slow To Catch On

June 3, 2019 - A few years ago, many news stories announced that "kelp is the new kale."
That the global seaweed harvest is worth more than lemons and limes. That it's the "next great food craze." And that it will be "everywhere by the next decade." Where are we now?

Kelp is a type of seaweed that grows in large underwater forests and looks a little like green  lasagna noodles with curly edges. Seaweed farming has a lot going for it: It doesn't require any fertilizer, can actually be used as fertilizer, helps fight climate change, and cleans up ocean water by taking in nitrogen compounds. It's also a nutritious sea vegetable — rich in vitamins C and K and minerals like iron and calcium. But now, the growing industry in the U.S. needs to build infrastructure and to change people's tastes on a larger scale. Bren Smith is a leading advocate for what he calls restorative ocean farming — growing seaweed alongside shellfish like mussels and oysters, which absorb carbon dioxide and nitrogen compounds, protect shorelines from storm surges, and rebuild marine ecosystems. He co-founded a nonprofit called GreenWave to promote the movement and train aspiring farmers. "The momentum's been unbelievable ... we have requests to start farms in every coastal state in North America, 20 countries around the world," Smith says. Smith's farm is just off the coast of Connecticut, on Long Island Sound. There are now
farms up and down the New England coast, with more getting started in California and the Pacific Northwest.

"We're growing, and people are eating it," Smith says. "This isn't like a cute little Brooklyn bee farm project creating nice little bottles of honey at the farmers market. ... There are hundreds of thousands of pounds being produced and sold at this point." Kelp can be used as a pasta substitute, as noodles, sautéed with butter and mushrooms, or ground into powder to use as seasoning. High end restaurants have also used seaweed as a side vegetable and on cookies. However, some industry specialists say growing seaweed has become perhaps too popular. Anoushka Concepcion is an assistant extension educator with the Connecticut Sea Grant; she works with seafood producers and researchers and answers questions about the latest technology and trends.

"The idea sort of took off before all the practical challenges could be addressed,"  oncepcion says. "Farmers are finding it difficult now just to get rid of their seaweed." She explains that the seafood business usually works like this: Oysters and clams are sold right off a boat to a dealer, who sells them to restaurants. "Dealers are not buying seaweed yet, because there's no established market on their end," Concepcion says. Smith, GreenWave's co-founder, says all the farmers who are a part of that network have no problem selling their seaweed, but he agrees with Concepcion about another obstacle — a lack of large-scale processing facilities in Connecticut. His farm grows kelp. He explains that it has a shelf life of a half-hour and needs to be blanched quickly after it leaves the water to stabilize it, which is expensive and fine to do on a small scale. But if more farmers grow kelp, they will need big buildings with giant tubs of hot water and freezers to process it and keep it safe to eat.

On the other side of the country in Alaska, farmers also have no problem growing seaweed, the problem is what to do with it once it's harvested, says Gary Freitag, a marine advisory agent at the Alaska Sea Grant who works closely with the state's marine resources industries. He says Alaska has about five seaweed farms, and he gets about 20 calls a month from people interested in starting their own. But now the industry needs to address questions like these: Does the market want frozen seaweed, dried seaweed, or other products? Can they process seaweed using existing facilities for salmon and other fish? Do they have enough trucks and transport hardware if the industry takes off? "I think in 10 years it will be a fairly substantial industry up here, but now it's just going to be very small and experimental," Freitag says. "We just don't know how to solve all these ... bottlenecks
(that inhibit further growth.)"

Smith of GreenWave says that "expectations [for how quickly seaweed would take off] have been set way too high. This is an exciting, scalable, replicable thing that can be a true climate solution, but it's going to be really hard work." Still, he adds, climate change is a big issue, so this work has to happen fast. "It's not about growing slow and small because we only have 30 years to address the climate crisis — that would have been great in the 1950s." Smith says the seaweed business is past the startup phase. Aside from infrastructure, there's another big challenge: How do they get more people to eat it? That could take some time, says Jet Tila, a celebrity chef who specializes in pan-Asian cuisine. He has used seaweed in many Japanese and Chinese dishes in his restaurants, but when asked to make it the star of a plate in a challenge on the show Iron Chef, he found it difficult.  "Seaweed is not a center-of-the-plate ingredient traditionally," Tila says. "It lacks fat. It has savoriness, [but] it lacks the protein feeling from meat, so it was really difficult to pair it into something to try and make it the star of the show." He explains that kelp
has a distinct, strong ocean flavor; and an unfamiliar, slippery, dense texture — features that can take time for Americans to get used to. He works in large-scale corporate food service and says seaweed will be mainstream if it becomes the center of the plate in those settings.

"You're still in the early-adopting phase; I don't think we're even close to the middle," Tila says. "It's going to be, in my opinion, quite a few years."

Alaska Lawmakers Urge Officials To Remove USCaught China-Processed Seafood From Tariff List

May 31, 2019 - Alaska’s congressional delegation has reached out to the U.S. Trade Representative, asking the federal government to reconsider a tariff decision that the lawmakers say will produce unintended consequences for the fishing industry in their state. While U.S. Representative Don Young and U.S. Senators Lisa Murkowski and Dan Sullivan agree with the Trump administration’s objective in ending China’s unfair trade practices, they told U.S. Trade Representative Robert Lighthizer in a letter dated May 23rd they find the inclusion of reprocessed seafood products in the list of products subject to a 25
percent tariff “deeply troubling.” The legislators note in the letter China plays a vital role as a partner for Alaska’s seafood industry. Because of labor shortages, salmon and cod caught in domestic waters are often sent to Chinese companies for processing before returning to the U.S.

According to the letter, the delegation had a conversation between Lighthizer, Sullivan, and Murkowski, where the lawmakers claim the trade representative agreed with them that domestically-harvested seafood processed in China should not be considered for tariffs. However, on 10 May, the USTR listed such products on its tariff list, a move that came as a surprise. “This unanticipated whiplash is creating tremendous uncertainty for our seafood industry in the months ahead, as they attempt to negotiate sales and contracts with the sudden looming threat of new, unforeseen duties on their products,” the lawmakers wrote. A call to the USTR's office was not returned on Friday, May 31st.

Specifically, the delegation requested the USTR remove salmon, Pacific cod, flatfish, and rockfish from the tariff lists. In addition, they called for the inclusion of Alaska pollock imports from China because the name is a misnomer. Most of that pollock is actually comes from Russia and should be subject to the 25 percent levy. “Most importantly, we ask that due to the precedent previously established by the determination of your agency, you take these actions expeditiously in your role as United States Trade Representative,” they  dded. Failing to do so, the lawmakers warned, could lead to a loss of Congressional support if the tariffs end up harming American fishermen and businesses.