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.
Seasonal Highlights and Updates:
- Local Seafood Update: We are seeing an increase in catch of Petrale sole, lingcod, and grenadier. Let’s support local!
- Dungeness Crab: November 15 is the typical opening date for CA, OR, and WA, but the season is delayed to accommodate whales migrating in the region. In the meantime, we offer whole Dungeness crab from Canada and crab sections from Alaska.
- Shrimp: Oregon Bay Shrimp season is now over. Mexican shrimp season has started but there is a shortage of larger shrimp. Consider black tiger prawns as an alternative.
- Steelhead: In Washington, we are now processing steelhead trout farmed in Puget Sound. These fish are native to the region and the quality is superb as the fish are being filleted at our nearby facility shortly after being harvested.
- Oysters: We expect there to be a limited supply of jarred oysters for Thanksgiving due to labor shortages. Get your orders in early!
- Swordfish: For a short season, we are getting swordfish from the east coast of Canada. These fish are certified as sustainable by the Marine Stewardship Council (MSC).
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 Canada as a backup. We also have true cod (aka Pacific cod) coming in from Oregon and available via our refresh program from Alaska. The cod is sweet and mild with large firm flakes. Steamed, roasted, braised, sautéed or fried, it is always a customer favorite. |
| Halibut | Halibut season is in full swing through December from Alaska and we have some local fish coming in from Monterey. “Frozen at sea” halibut is available via our refresh program. |
| Mahi Mahi | We are receiving a good supply of mahi from Costa Rica and Ecuador. We are also sourcing from Guatemala, 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 | The majority of wild salmon season has concluded, only a few cohos are trickling in. 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 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 | We are fishing local sole from our fishing vessels off the coast of California and are seeing an uptick of Petrale sole in particular. Sole is available all year long and include additional species like 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 | For a short season, we are getting swordfish from the east coast of Canada. These fish are certified as sustainable by the Marine Stewardship Council (MSC). Swordfish is also being sourced from Costa Rica, Ecuador, Hawaii, 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 | #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. #2+ tuna will be in steady supply from Costa Rica, Fiji, French Polynesia, the Philippines, and California. 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 canned tuna and 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 has been in steady supply from Norway, Chile, Canada, and Scotland. We just recently started receiving ASC-certified coho salmon from Chile. 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. Our tilapia is certified by the Aquaculture Stewardship Council (ASC) and comes from Mexico and Costa Rica. It’s great quality and nice fillet sizes of 5-7 ounces. Tilapia is typically a great value with a mild flavor. |
| Trout | New product alert! We are now getting USA steelhead straight from the waters in Puget Sound and processing it our nearby plant outside of Seattle, Washington. These fish are native to the region and are about as fresh as it gets. We’ll also continue to source steelhead from Norway, Canada, and Chile. Domestic rainbow trout remains steady. |
| Shellfish | Season Information |
|---|---|
| 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 | Whole cooked Dungeness crabs are coming in from Canada and we are getting sections from Alaska. November 15 used to be the typical opening date for CA, WA, and OR, but we anticipate a season delay as that’s been the trend now for several years. Dungeness crab is a fan-favorite that creates its own culinary experience from the claw-cracking and dunking of lump meat into melted butter. |
| 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 remain high, but despite supply concerns, the market has actually been softening. 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. Live Maine lobster season is rolling and prices seem to be more steady. 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. |
| Oysters | Larger oysters are limited due to the heat wave. We recommend ordering smaller batches as the heat also can cause the oysters to start spawning. We have added an array of new oysters to our portfolio including Black Point, Cupid’s Choice, Sweet Petites & Royal Miyagi. We are also continuing to carry Carbajal, Kumamoto, Kusshi, Little Skookum, Pacific BBQs, and Blue Point. Farmed oysters are sustainable seafood superstars and always rated as a green Best Choice by Seafood Watch. Enjoy them now as supply can tighten in the summer with warming waters. |
| 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 started but there is a shortage of larger shrimp. Consider tiger prawns as an alternative if you seek large shrimp. Domestic Gulf shrimp continue to be available year-round. |
Seasonal Chart
(Click image to enlarge)
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About Lusamerica
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: info@lusamerica.com
