Seafood Market News
Get the inside scoop on the latest market trends and updates on the seafood industry. Our market news page is updated monthly so you can stay on top of seasonal seafood changes and be aware of price fluctuations.
February 2024 Seasonal Highlights and Updates:
- Dungeness Crab: The season is in full swing across the West Coast (Washington opened Feb 1st). We also have a steady supply of live crab available from our dock in Monterey Bay, California.
- Atlantic Salmon: Prices have been high due to a deadly algae bloom that caused a mass mortality of Chilean farmed salmon last month. Supply was further impacted by the closure of several farm sites in British Colombia. Prices are expected ease up in the next two weeks as Chilean supply gets back to normal and as BC is ready to harvest from other active farm sites.
- Lingcod: Supply is looking good. Lingcod is the local fish to highlight.
- Tilapia: Supply is running short due to hurricanes last year. We are feeling the impacts from that gap now as this is when those fish would have been harvested.
- Halibut: We’re bringing halibut in from Baja. Pacific Halibut from Alaska and Canada will start next month on March 15. Quotas this year are being reduced slightly.
- Lobster: Coldwater lobster tails and lobster meat are very limited with high prices. Warm water tails are more readily available. Lobsters will become more available in April.
- Oysters: Which will you highlight for Valentine’s Day? Our Sweet Petites or Cupid’s Choice? <3
Key Dates: Lunar New Year is Saturday, February 10. Both Valentine’s Day & the start of Lent are Wednesday, February 14. Lent ends on Saturday, March 30.
Click one of the tabs below for more details and updates on other species.
Welcome to the Lusamerica market news page.
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|We’re sourcing rock cod (rockfish), black cod (sablefish) and lingcod from California, Washington, and Oregon (primarily Monterey Bay and Fort Bragg, California). Lingcod supply has been strong. Sometimes winter storms can disrupt USA fishing activity. In those cases, we often can source from Canada as an alternative. The Alaska season of Pacific cod, aka true cod, kicked off the start of the new year. Cod is sweet and mild with large firm flakes. Steamed, roasted, braised, sautéed or fried, it is always a customer favorite.
|We’re bringing in a limited supply of fresh halibut from Baja. The Alaska and Canada season starts next month on March 15 for Pacific halibut. Quotas this year are being reduced slightly. We have plenty of previously frozen halibut available via our refresh program in the meantime. Halibut is a premium whitefish with mild flavor.
|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.
|The wild salmon season is over, but our off-season refresh program is in full swing for all wild salmon species (king, sockeye, coho, keta, chum). Salmon is one of our most popular items.
|Our Chilean sea bass is certified by the Marine Stewardship Council (MSC) and is coming from Australia, New Zealand, and Ukraine. It’s excellent quality white fish that tends to be very mild and not “fishy” in flavor.
|We are getting Dover, Petrale, Rex and Arrowtooth sole from the West Coast. There is a lot of Petrale and is a good fish to feature. Rex sole is also on special at a great deal. Rex sole comes “Pan-Ready” with head off, guts out, and bones-in, but the meat falls right of the bone and it’s a very tasty local fish. Sole is delicious sautéed, roasted, broiled, or grilled. Sole is very versatile, a great value option, local, and pairs well with rubs, marinades and sauces.
|Swordfish supply is now primarily coming from France which is MSC-certified. We are also getting swordfish from USA, Singapore, Costa Rica, Sri Lanka and South Korea. 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!
|#1 ahi longline-caught tuna is being sourced primarily from Australia and the Philippines. #2+ tuna will be in steady supply from Costa Rica and Australia. Our #2+ quality is excellent, so give it a sear at your next cookout or prepare a poke’ bowl with your favorite ingredients! 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!). We also have Pescavore tuna jerky sustainably caught off the USA West Coast.
|Albacore is being sourced from USA, Fiji, and French Polynesia. Also known as white tuna, it is more delicate than ahi.
|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. Dorade is another similar fish that’s available from the same region. Grill it whole for a unique seafood experience. Its sweet flaky meat is popular in Italian cuisine and the quality has been great.
|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.
|Prices have been high due to a deadly algae bloom that caused a mass mortality of Chilean farmed salmon last month. Supply was further impacted by the closure of several farm sites in British Colombia. Prices are expected ease up in the next two weeks as Chilean supply gets back to normal and as BC is ready to harvest from other active farm sites. We are also getting salmon from Norway, but prices are still high from the lack of supply from Canada and Norway, plus a lot of that product makes its way to Europe. An 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).
|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.
|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.
|Supply is running short due to hurricanes last year. We are feeling the impacts from that gap now as this is when those fish would have been harvested. 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.
|Most of the steelhead we are receiving is from Norway, Peru, and Chile. Most of our steelhead is certified by the Aquaculture Stewardship Council (ASC), so please ask for this if it’s a requirement. Domestic rainbow trout remains steady, too, from Idaho.
|Clams and Mussels
|Littleneck clams come in 8 count and 13 count per pound sizes. Manila clams are stocked in our Fife, Washington location. Cherrystone clams are also available. We are stocking Mediterranean mussels in Fife, Washington and Prince Edward Island mussels in Morgan Hill, California. Frozen green lipped mussels from New Zealand are limited.
|The season is in full swing across the West Coast (Washington opened Feb 1st). We also have a steady supply of live crab available from our dock in Monterey Bay, California.
|We are stocking red king crab legs & claws 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.
|Supply is in good shape. Also known as crayfish, craydads and crawdaddies, they are a freshwater crustacean resembling mini lobster.
|Cold water lobster tails and lobster meat are very limited with high prices. Warm water tails are more readily available. Cold water lobsters will open up more in April.
|Which will you highlight for Valentine’s Day? Our Sweet Petities or Cupid’s Choice? <3 We offer an array of fresh live oysters including Kumamotos, Sweet Petites, Cupid’s Choice, Black Point, Blue Point, Kusshi, Kumiai, Sunseeker, Hot Mamacitas, Little Skookum, Pacific (aka BBQ), Capitals, Royal Miyagis, and Carbajals. 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.
|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.
|Oregon Bay shrimp season started last month. Mexican shrimp season is ongoing and domestic Gulf shrimp continue to be available year-round. A lot of farmed shrimp also comes from Southeast Asia.
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: firstname.lastname@example.org