Seafood Market News
Get the inside scoop on the latest market trends and updates on the seafood industry. Our market news page is updated each month so you can stay on top of seasonal seafood changes and be aware of price fluctuations.
March 2023 Seasonal Highlights and Updates:
- Alaska Halibut season opens on March 10th and we’ll have fish for distribution around the 14th/15th. We’re also getting Halibut/Flounder from Baja, Mexico and California.
- Lent started Feb 22 and runs through April 8. Make sure you have enough seafood for your fish Fridays. USA catfish or the local rock cod, black cod, and sole are excellent white fish options to highlight during lent.
- Sustainable Swaps: On the frozen front, we are excited to have improved the sustainability of the following products:
- Frozen whole tilapia was previously red-rated from China, but it is now being sourced from Mexico (yellow-rated).
- Frozen tuna loins (5-8#s) were red-rated caught with longlines, but they are now being sourced from fisheries using handlines (green-rated!).
- USA Steelhead farmed in Washington are at the tail end of supply, and we are exploring ASC-certified options from Chile.
- Farmed Salmon prices are still high, but we should start to see more salmon from British Colombia this month. The high prices are translating to smoked salmon products as well.
Click one of the tabs in the box below for more details and updates on other species.
Welcome to the Lusamerica market news page.
Click the appropriate tab above (Wild Fish, Farmed Fish or Shellfish).
|Wild Fish||Season Information|
|Cod||We’re sourcing directly from California fishermen for local rock cod (rockfish), lingcod, and black cod (sablefish). When the weather is bad and our boats can’t get out, we can source from Oregon or Canada as a backup. True cod season in Alaska started Jan 1st and is an MSC certified fishery. Cod is sweet and mild with large firm flakes. Steamed, roasted, braised, sautéed or fried, it is always a customer favorite.|
|Halibut||Alaska Halibut season starts March 10th. We are also getting Baja halibut aka flounder from Mexico and California.|
|Mahi Mahi||We are receiving a good supply of mahi from Mexico, Guatemala, and Costa Rica. We are also sourcing frozen mahi from Taiwan and Indonesia. Like halibut, mahi has a mild flavor but is more delicate than halibut with a distinct tropical sweetness.|
|Ono and Opah|| Availability is spotty, but we will continue to offer these fish when available. This is due to
the fact that these fish do not school, and are caught individually by fishermen using longline gear. Opah
has a rich creamy taste and firm, fatty texture. The flavor is a cross between tuna and swordfish; distinctive, but not overpowering.
|Salmon||Wild salmon season is over, but our refresh program is in full swing so you can enjoy species like sockeye all year round, and we have very high quality frozen-at-sea king salmon (chinook) and coho available, too. Our refresh program means the salmon are blast frozen whole from the previous season, thawed when needed in our facility under ideal conditions, and processed into fillets or portions so you can enjoy wild salmon year-round.|
|Sea bass||Pacific white seabass supply is now available from Mexico and southern California. Our Chilean sea bass is certified by the Marine Stewardship Council (MSC) and is coming from Australia, New Zealand, and Ukraine. They are a great quality white fish that tends to be very mild and not “fishy” in flavor.|
|Sole||Local sole is caught by fishing vessels off the coast of California. Sole is available all year long and includes Petrale, dover, rex, and arrowtooth. They are delicious sautéed, roasted, broiled, or grilled. Sole is very versatile, a great value option, local, and pairs well with rubs, marinades and sauces.|
|Swordfish||Swordfish supply is steady. We are seeing a good amount coming in from Hawaii. We’re also sourcing from Canada, Costa Rica, Ecuador, Mexico, Australia, Mozambique, South Korea, New Zealand, and Indonesia. It’s an international fish! With its mild flavor and firm texture, swordfish is perfect for grilling, and eats like a meat lover’s dream!|
|Tuna, Ahi||We are seeing more tuna coming in from Hawaii. #1 ahi longline-caught tuna is being sourced from Australia and the Philippines, with some additional supply from French Polynesia. Our saku blocks, poke, loins, ground tuna, and tuna steaks are from Indonesia, Sri Lanka, Mozambique, and Vietnam. We are excited our frozen tuna loins are now being soured from fisheries using handlines (green-rated for sustainability!). #2+ tuna will be in steady supply from Costa Rica, Fiji, French Polynesia, and the Philippines. Our #2+ quality is excellent, so give it a sear at your next cookout or prepare a poke’ bowl with your favorite ingredients! We also have Pescavore tuna jerky sustainably caught off the USA West Coast.|
|Tuna, Albacore||Albacore is being sourced from USA, Fiji, and French Polynesia. Also known as white tuna, it is more delicate than ahi.|
|Farmed Fish||Season Information|
|Branzino||This fish is farm-raised in the Mediterranean (usually Turkey) and we are stocking it head-on and guts-in. This is the most popular way to prepare it. Grill it whole for a unique seafood experience. Its sweet flaky meat is popular in Italian cuisine and the quality has been great.|
|Catfish||The USA (Mississippi and Alabama) supply has been steady. Catfish can be baked, grilled or even fried with many seasoning combinations. Try our catfish nuggets! Our USA catfish is rated as a green Best Choice for sustainability by the Monterey Bay Aquarium Seafood Watch program.|
|Salmon||Farmed Atlantic salmon prices remain high. We’ll receive more salmon from British Colombia this month, and have been receiving a limited supply from Nova Scotia. We’re also getting ASC-certified Atlantic salmon from Chile which has been steady, and some supply from Norway. Another eco-friendly option is our Bluehouse Salmon by Atlantic Sapphire which is farmed in indoor, land-based tanks in Florida (green-rated for sustainability by Seafood Watch and a reduced carbon footprint as a domestic product!).|
|Striped Bass||Land-based and farm-raised, this sustainable fish from Texas is a great, clean tasting alternative to many other white fish species. Give it a try and you will love it! The fish is delicious, healthy and extremely versatile. It’s also rated as a green Best Choice by Seafood Watch.|
|Swai||Pricing on swai is steady. This fish is a type of white fish with a mild flavor and flaky texture. It’s a freshwater fish that’s native to the Vietnamese rivers and a type of catfish.|
|Tilapia||Prices are steady, and the majority is coming from Honduras with some additional supply coming from Mexico and Costa Rica. We were previously sourcing whole frozen tilapia from Mexico but are excited to now be sourcing from Mexico which has a better sustainability rating than China. Our fresh tilapia is certified by the Aquaculture Stewardship Council (ASC) and great quality with nice fillet sizes of 5-7 ounces. Tilapia is typically a great value with a mild flavor.|
|Trout||USA steelhead farmed in Washington is at the tail end of its supply, and we are exploring ASC-certified options from Chile. Domestic rainbow trout remains steady, too.|
|Clams and Mussels||Littleneck clams come in 8 count and 13 count per pound sizes. Manila clams are stocked in our Fife, Washington location. We have larger cherry stone clams available. We are stocking Mediterranean mussels in Fife, Washington and Prince Edward Island mussels in Morgan Hill, California. Check out our new, New Zealand cockles AKA little neck clams.|
|Crab, Dungeness||The season is in full swing and now’s the time to buy! We’re excited to offer live Dungeness crab as an option to those in Northern California in addition to whole cooked crabs.|
|Crab, King||The market has softened quite a bit since the holidays are over. We are stocking red king crab legs & claws from Russia in the 6-9, 9-12 12-14, and 16-20 sizes when available. The unit of measure is based on legs per 10 pounds.|
|Crab, Blue Pasteurized||Prices are high. Fully cooked and ready to eat, many people choose to feature the meat as part of a prepared dish or ingredient.|
|Crawfish||Supply is in good shape. Also known as crayfish, craydads and crawdaddies, they are a freshwater crustacean resembling mini lobster.|
|Lobsters||We are stocking both cold and warm water lobsters, but larger cold-water tails from the Northeast have been limited but we’ll have more inventory towards the end of March. The Monterey Bay Aquarium Seafood Watch program recently downgraded American lobster to their red list due to concerns around gear impacting right whales, but we are continuing to offer the product as we think it’s important to support our US fishermen that are abiding by strict laws and regulations. Please note the rating change if you have a strict sourcing policy.|
|Oysters||We carry an array of oysters including Black Point, Cupid’s Choice, Sweet Petites, Royal Miyagis, Carbajals, Kumamotos, Kusshis, Little Skookums, Pacific BBQs, and Blue Points. Our jarred oysters are also very popular and can be limited in supply at times so be sure to order early. Farmed oysters are sustainable seafood superstars and always rated as a green Best Choice by Seafood Watch.|
|Scallops||Overall, the scallop market remains high and we are seeing prices increase. Fresh scallops are prized by restaurants and seafood markets. A possible option might be to look at our 10/20 scallops, as they are not seeing such drastic increases. Another option that we have added to our portfolio is Mexican scallops and bacon-wrapped scallops.|
|Shrimp||Oregon Bay shrimp season is now over. Mexican shrimp season is ongoing and domestic Gulf shrimp continue to be available year-round.|
Family, woman and minority owned since 1975 distributing seafood to the Western United States and beyond.
Tel: (408) 778-7200 | toll free: (800) 974-6622 | email: email@example.com