Inland Seafood

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2011-02-11T16:21:00.003-05:00

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Super Bowl Food Facts

2011-01-31T09:28:00.003-05:00

· Did you know 14,500 Tons of Chips are Consumed on Super Bowl Sunday annually?

· On Super Bowl Sunday over 8 Million pounds of Gucamole are consumed & 34 million pounds of Salsa.

· Super Bowl Sunday is Delivery Pizza's biggest day of the year, selling more than 3.2 million

· Did you know that there is a 20% Increase in antacid sales the Monday after Super Bowl Sunday?

Inland Seafood Certified (ISC)

2010-10-08T13:40:00.003-04:00

report 9.20.10

2010-09-20T07:28:00.000-04:00

Inland Seafood is your #1 choice for the finest seafood and center of the plate products available today.

Our well-trained staff does more than just sell you “fish in a box.” They work on-site at our processing plants and have been trained in everything from processing to preparation. Here are just a few observations from this week’s market. This report is a guide to help you in your buying decisions & to keep you informed regarding the current market.

Price ranges refer to this week’s auction and are subject to change in the coming week based on market conditions.

The market is still tight on cod, skate, monk and haddock. Boats are fishing for these ground fish on the Georges Bank again, but it appears that some of the major species are still scattered after hurricane Earl came through. We are now buying a stellar farm raised cod from Canada.

We have been getting a steady supply of dayboat fresh catch coming in from the Carolina coast. We have been seeing beautiful flounders, groupers, triggerfish, amberjack, white shrimp and b-liner snappers.

Dayboat red grouper prices have dropped this week and prices are up slightly on tuna, sword halibut and mahi mahi.

We are still looking for the wild striped bass market to open up in the Chesapeake. We are hoping forward to a good fall run.

All sizes of true dry pack scallops remain tight and prices are extraordinarily high for this time of year. Supply will remain tight for the foreseeable future with both American and Canadian fleet landings remaining lower then expected.

With the weakened American dollar the demand in Europe remains very strong for North Atlantic scallops. Also, the emerging Chinese middle class is also becoming a consumer of large scallops and some Canadian product is being exported to China via Hong Kong.

This Week’s Features…

Ø Redfish

We have a great supply of redfish from Texas. This farm raised fish is coming in whole fresh daily. Today’s fillet price is only $10.99/# .

Ø Piedmontese Beef from Montana Ranch

GENETIC SUPERIORITY = Superbly lean - but tender. The Piedmontese bovine breed owes its name to the region of its origin, Piemonte (Italy). It is the finest Italian beef breed.

Montana Ranch Brand in the News

2010-09-18T15:20:00.000-04:00

Montana Ranch Brand In the News:

South Dakota beef producer Jerry Hofer implemented a genetic program for his Lakeview Piedmontese that could become a new driving force in the beef industry.

Hofer, who oversees cattle development at the Lakeview Hutterite Colony outside Lake Andes, has worked the last decade to develop genetics that maximize carcass value as it relates to muscle yield, while still delivering tenderness and flavor. He found his answer in the Piedmontese-specific myostatin-allele mutation, a naturally occurring DNA sequence that dramatically impacts carcass quality.

In 2001, USDA's Meat Animal Research Center in Clay Center, NE, published research results related to the effects of the Piedmontese myostatin gene on meat tenderness:
“The effects of Piedmontese inheritance on meat tenderness were due entirely to the myostatin gene. All four cuts from heterozygous animals with one copy of the myostatin gene were more tender and had less connective tissue than normal animals. Only the bottom round cut was further increased in tenderness with two copies of the double-muscling gene relative to one copy.

Piedmontese bulls homozygous for myostatin could be used as terminal sires to produce heterozygous progeny with improved tenderness in the four muscles studied,” the report concluded.

Hofer has utilized Piedmontese in his cross-breeding program for eight years now; he's currently running 150 Piedmontese cows in a seedstock program and 150 commercial cows in an embryo transfer (ET) program.

Lakeview has also developed a network of producers utilizing Lakeview bulls in their commercial herds to generate a supply of value-added heterozygous offspring.
“We finish about 1,500 Piedmontese-sired calves each year,” Hofer says. “We consistently see a significant increase in carcass value from this program. In today's marketing world, it's the difference between profit and loss.”

Hofer says Lakeview's goal was to develop top-line Piedmontese seedstock, both traditional Italian full bloods and composites. His team's gene-mapping program was designed to build on the homozygous state of Piedmontese-specific myostatin-allele mutation and then focus on enhancing the cattle's convenience traits such as solid red or black hides, polled heads and calving ease.

He was also determined to build terminal-cross bulls that deliver hybrid vigor into F1 progeny by not relying heavily on the Angus cross to obtain the genetic pool. So he utilized South Devon and Salers genetics in crossbreeding, resulting in a line possessing all the traits his team identified in its genetic quest.

“We wanted cattle that consistently produce lean, tender, flavorful and nutritious beef along with abundant carcass yield and the phenotypic appeal commercial breeders require,” Hofer says.
Calving problems

The traditional rap on double-muscled breeds is their tendency toward hard calving, but Hofer says Piedmontese used as a terminal cross on non-Piedmontese females produce calving-ease results similar to other breeds. In fact, research demonstrates Piedmontese as a terminal cross posted 92.5% unassisted births and an average birth weight of 80.2 lbs., he says.

“It's important to understand that, as seedstock breeders (Piedmontese to Piedmontese), there is increased management at calving time because of how the myostatin gene is passed to offspring,” he says. “Therefore, commercial cattlemen should buy their replacement females and treat the Piedmontese crossbred as a terminal animal only.”

After Lakeview weaned its first Piedmontese composites in 2003, DNA testing was done to ensure their compatibility with the existing gene map. Hofer produced ET calves in spring 2006 he hoped would possess the genetic package he sought.

“From that group of calves we identified a bull, Protrend, or Trend as we call him, who is now a large part of our program's foundation,” Hofer says.
Under test, Trend recorded an average respective daily gain of 5.1 lbs. and actual 11-month weight of 1,268 lbs.

“He has the full gene map we've been looking for,” Hofer says. “We're tracking his offspring to the rail, and his results on calving and weaning weights are very encouraging. We plan to run the Piedmontese composites parallel to our full-blood Piedmontese breeding program.”

A hungry market
Ralph Peterson, CEO of Montana Ranch Brand (MRB) Natural Meats, believes Hofer's genetics will instigate “the next big change” in the beef industry. MRB markets Certified Piedmontese Beef.

Peterson says Hofer's accomplishment in developing Piedmontese genetics is comparable to the incorporation of the polled gene into most mainline beef breeds. He says people have to taste Piedmontese beef in order to realize how it differs from other breeds in terms of tenderness and flavor.

“Consumers today want the same product time after time because they enjoy the eating experience,” Peterson says. “I expect to see a bigger push from consumers over the next 10-20 years for a beef product that consistently delivers that experience. We're building our company around that projection and finding consumers will pay more for such a product.”

MRB hopes to expand availability of its Piedmontese beef beyond the East Coast and West Coast markets, but supply is the biggest challenge. Only 10,000-12,000 head of Piedmontese are harvested annually, and MRB is responsible for 75-80% of them.

“As people develop more awareness of the product, we think Piedmontese will begin sweeping the beef industry because the quality and consistency are so much better,” he says.
In addition, he says research indicates Piedmontese beef cooks more quickly and is significantly higher in Omega 3 and 6 fatty acids and conjugated linoleic acid (a powerful anticarcinogenic) than other breeds. It's also lower in calories and cholesterol and higher in protein than traditional beef, he adds.

“Ranchers who want to start producing Piedmontese beef can do that just by putting Piedmontese bulls on their existing herd. They finish out in 14-18 months, marble nicely and do well on grass or in the feedlot. There's a ready market for them because we need to dramatically expand our supply of Piedmontese beef all year round; our consumers demand it,” Peterson says.

report 9.13.10

2010-09-13T07:47:00.000-04:00

This Week’s Feature…

Fresh Jumbo Lump Lobster Meat

These tasty chunks of cooked lobster knuckle meat are actually less than the price of jumbo lump crabmeat.

Inland Seafood is your #1 choice for the finest seafood and center of the plate products available today.

Here are just a few observations from this week’s market. This report is a guide to help you in your buying decisions & to keep you informed regarding the current market.

Price ranges refer to this week’s auction and are subject to change in the coming week based on market conditions.

Sockeye Salmon – There were record numbers caught this year. The name sockeye has nothing to do with the fish's eyes but is a taken from the Native American name sukkai. Sockeye salmon carries a large amount of rich omega-3 fat, which gives the meat a nice, rich flavor. Raw meat is firm and has a bright-red or orange-red color. Sockeyes are the reddest-fleshed of the wild salmon. Cooked meat remains red and firm.

Wahoo – It looks like a mackerel. Wahoo swims like a mackerel. In fact, wahoo is a mackerel. But, wahoo does not taste like a mackerel. Unlike other mackerel, wahoo has a mild, snow-white flesh.

Alaskan Halibut –Firm, flaky texture with a delicate, succulent flavor. It maintains its shape and is suitable for all types of cooking methods.

Dry Pack Sea Scallops – The true fresh pack sea scallop market is on the rise. We are only sourcing the best Sea Scallops in the market. Dry pack means that there are NO preservatives and you will get the perfect crust on them with less shrinkage when you cook them.

Clams & Mussels - We have a great selection of wild and farm raised clams, as well as cold water rope grown mussels. Manila clams and Mediterranean mussels are also available with a preorder.

Inland Fresh Fish Portions

Believe it or not…
you can save more than just time with our Inland fresh fish portions.

Our portion costs are low because we are able to yield the entire fillet. We are able to use the trimmings and tail ends for some of our value added products. We are extremely consistent with your specifications and the quality is spot on.

Do your own yield test on portions cut from fillets or whole fish in house = you will be surprised.

Consider the many advantages of using Inland’s fresh fish portions...

· Reduced labor cost
· No waste
· Consistency in sizing
· Food cost
· Quality control
· Inventory control

Please let us know if you have any questions about our Inland Seafood Fresh Fish Portion Program.

Videos & Slideshows

2010-08-20T15:42:00.000-04:00

Flip Camera

Short Video Clips & Slideshows

Carolina Catch on Vimeo video #1

Carolina Fresh Catch on Vimeo video #2

Dayboat Fresh Catch
We filmed these videos in Southport, NC. The fishing vessel Split Decision had just docked with a healthy catch of B- Liner Snappers & Triggerfish. They had also had a few incidental catch, such as Spanish Mackerel, Jolt Head Porgy’s and Snowy Groupers. Even though the greatest market demand is on the Grouper, current restrictions limit the catch of Snowy Grouper to only 100# per vessel until March.

Marine Fisheries on Vimeo video #3

Marine Fisheries
A representative from the North Carolina Department of Marine Fisheries was also on sight to spot check the fresh catch. He was measuring the fish and documenting all pertinent records. Without damaging the flesh, he carefully removed the ear bone which is about the size of a small button. Further examination of the ear bone (or otoliths) at their lab will help determine the age of the fish and good health of the stock.

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BIG LOBSTER SLIDESHOW... Click here to watch

BIG LOBSTER VIDEO... Click here to watch

Snead’s Ferry Slideshow… click here.

Snead’s Ferry Video… click here.

News Flash Carolina Catch... click here for slideshow.

Inland Seafood @ Myrtle Beach Show 2010 click here for slideshow.

Just quick glimpse of the Inland Quality Food & Wine Tasting in 2009... http://ow.ly/1vY65

Today’s Selection of Specialty Cold Water Oysters

... click here for slideshow.

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Check out this short demo on preparing Calamari Fries, using individually quick frozen calamari steaks. The food cost is less than $3/serving. It is a very quick and easy preparation.

Calamari steaks from Ocean Garden are naturally white, mild flavored, tenderized portions from the larger species of squid with no chemicals added. Calamari steaks are often compared in flavor and texture to abalone; however, calamari is more abundant and affordable.

Calamari is versatile, profitable, and popular. Ocean Garden® Calamari steaks can be prepared using a wide variety of cooking methods, and they enhance many ethnic, regional, and traditional recipes.

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Block Ready Fresh Domestic Lamb Short Loin
Click here for a short demo.

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Sockeye Salmon Slideshow from Inland Seafood

Wild Alaskan Keta Salmon

2010-08-20T09:54:00.000-04:00

Wild Alaskan Keta Salmon

Scientific Name: Oncorhynchus Keta Market Names: Chum, Keta, Silverbrite

Vernacular Names: Dog Salmon, Calico Salmon, Chub, Keta Salmon

Description: Keta Salmon have green & blue backs with silver splashes in the tail. It looks very similar to a Sockeye salmon when ocean fresh. Keta salmon range from 6-12 pounds and are mature at 3-6 years old.

The Keta salmon has very light colored flesh and is very mild in flavor. Life Cycle: There are several stages to the life cycle of an Alaska Keta Salmon, eggs- alevins-fry-smolt-adult-spawning adult. An adult salmon deposits eggs in gravel beds in freshwater streams and rivers.

Once the eggs have been fertilized by the male Keta salmon the embryos will incubate over the winter months and then hatch into alevins in late winter. In the alevins phase of life the Keta salmon take on a strange appearance having large eyes, a ballooning orange sack and pencil like body.

Approximately 4 months after becoming an alevin the young Keta salmon changes into a fry. A Keta salmon fry averages 1 inch in length, has an elongated body and is free swimming. A newly emerged Keta smolt migrates immediately to the ocean. Unlike the King salmon, Coho and the Sockeye who spend 1-2 years in fresh water.

A fry blossoms into a smolt when it is ready to head to the ocean were it will stay for 3-5 years before maturing into an adult Keta salmon. The mature female and male salmon will begin its journey back to its place of origin were the female Keta salmon will deposit her bounty of eggs and the male will fertilize the eggs and then both will die, continuing the salmon life cycle.

Keta Salmon gets the name “dog salmon” partially due to its many sharp and large teeth and because of the hook nose of the male salmon. Run Times: Keta salmon runs are typically seen in Alaska starting in mid June and running through mid September. Record weight sport caught Keta salmon: 32 lbs. caught by Fredrick Thynes in 1985 while fishing near Caamano Point.

Nutritional Information: One ½ lb. fillet of Keta Salmon has 237.6 calories, 39.8 grams of protein, 7.4 grams of fat, 1.6 grams of saturated fat and 99 milligrams of sodium.

Lifetime Achievement Award for Kelly @ Eden Farms

2010-08-20T03:40:00.000-04:00

Kelly Biensen, 58, received the Lifetime Achievement Award from the Iowa Berkshires Association at the Iowa State Fair, Monday Aug. 16.

Biensen has raised purebred Berkshire hogs for 45 years on a family farm southwest of State Center.

He began the Berkshire operation with his father George, and they were recognized for top testing Berkshire boars in central testing stations as well as Hog College Boars and Gilts at the National Boar show.

Kelly has judged 4-H county fairs around the state and served as an official at the National Barrow show.

He coached the Marshall County 4-H livestock judging teams that won the state contest 3 times. He was the recognized as Iowa’s Outstanding Young Farmer by the Iowa Jaycees.

More recently Biensen started Eden Farms Certified Berkshire Pork, a marketing organization that sells Berkshire pork to distributors across the Unites States that service up-scale restaurants.

More than 30 independent pork producers are actively involved with raising hogs for Eden Farms.

Caviar

2010-08-20T02:00:00.000-04:00

Caviar

By Bill Demmond

Chief Operating Officer

Inland Seafood Company

Caviar is an affordable luxury, and those who have tried it return time and time again to savor its delicate flavor. However, caviar is a seafood product that many people have not yet experienced or enjoyed.
The term "caviar malossol" for years has meant only sturgeon roe and salt. With the advent of better processing capabilities, "caviar" is now more broadly defined as the edible roes of a variety of fish. When expertly prepared by the master salt blender, the roe becomes fresh caviar. Once produced only in the Caspian Sea, this delicacy is now available from a variety of locations around the world. Some of the world’s best caviar is produced here in the United States in the form of wild American paddlefish and hackleback sturgeon. This year, most of the best caviars available are farm raised in both Europe and the United States.
The best of the Russian caviars were produced in the Soviet state of Kazakhstan near the mouth of the Ural River and Azerbaijan. Kazakhstan and Azerbaijan and all of the Caspian Sea sturgeon are now in conservation and not available in the U. S. There is no 2009 season wild Caspian caviar available at all.
This year Inland Seafood’s best caviars are some fabulous farm raised sturgeon caviars. We have Siberian-Ossetra Baeri from Europe and Florida and white sturgeon Transmontanous caviar from Europe and California. We also have a new farmed Beluga from Florida. We have sufficient supply of Georgia American Hackleback caviar for your holiday needs. And don’t forget the bright red Ikura salmon roe and the bright colors and flavor of Tobiko and Massago we keep in stock all year.
This year we also have an exclusive on a brand new farm raised caviar from Georgia. Inland has been working with the University of Georgia on two Siberian Sturgeon projects. We now have a premium UGA label Siberian ossetra caviar that may be our highest quality ever. You must taste it!
Inland Seafood is the best source for all your caviar needs. We are a direct importer and distributor of fresh caviar. Caviar cannot be purchased fresher from any other source. Inland Seafood carries a full line of caviar in portions fitted to any needs you might have. You will find us to be competitively priced for all your caviar needs!

Fresh Farm Raised Sturgeon Caviar
· Ossetra Baeri (Acipenser Baerii, Siberian Sturgeon) – Medium eggs, dark grey to light brown with a delicate lingering flavor.
· American Beluga (hybrid of Husohuso, female Beluga, and Acipenser Ruthenus, Sterlet) – medium eggs, light grey to black, delicate flavor and finish similar to Beluga
· UGA Siberian Baeri (Acipenser Baerii, Siberian Sturgeon) – Similar to the ossetra baeri listed above, but sustainably raised in North Georgia by the University of Georgia Forestry Department and labeled with the UGA emblem. Maybe our finest caviar this season!
· Russian Ossetra (Acipenser Gueldenstaedtii) – This sturgeon, originally from the Caspian and Black Seas, is now raised in Russia and Israel. It is similar in taste and texture to Ossetra Baeri
· American Sevruga (Sterlet or Acipenser Ruthenus) – A domestic sturgeon caviar similar in color and texture to Caspian Sevruga, bold flavor with dark eggs.
· American Transmontanous – Farm raised white sturgeon caviar from California. The eggs are grey to black, small and full of flavor. This caviar is quite consistent because of the technique of raising them in temperature controlled tanks.

Fresh Domestic Caviar
Inland Seafood offers caviar from the roes of American fish from the waters off the Georgia coast to the Great Lakes.

· Georgia American - A brackish water American hackleback sturgeon caught off the Georgia coast. It is the largest sturgeon found in the United States. The roe is glistening black, with small beads and a firm texture. It is processed in the same manner as Russian caviar. This will be packed under our Inland Ocean label.
· American Paddlefish Caviar - Found in various U.S. fresh water rivers, this caviar comes from a paddlefish, or spoonbill. Similar to imported Sevruga caviar, the eggs are small, naturally black with an intense sweet flavor.
· American Hackleback – True American sturgeon caviar from fish wild caught up and down the east coast. Grey to black small eggs similar in size to Caspian Sevruga. Mild flavor and creamy texture.
· Lobster Roe - While these are not true caviar, they are excellent for ingredients or garnishes. Lobster roe can be either green or red. Green roe is raw lobster roe and the red is actually the green roe that has been cooked by steaming.
· Salmon Roe - Salmon caviar, or Ikura, is usually considered the most attractive of all caviar. From the Pacific Northwest, this translucent red/orange caviar is large grained and is favored for garnishing as well as eating.
· Golden Whitefish - A small-grained roe, whitefish caviar is from North America and is noted for its unique flavor. It is mild flavored and crunchy.
· Trout Caviar - Small red eggs from farm raised large rainbow trout, similar in flavor to salmon roe. This caviar also comes as a smoked trout version.
· Bowfin Roe – Commonly called the “poor man’s caviar”. The Bowfin, or Choupiquet lives in brackish water in Mississippi and Louisiana. The roe has small, dark eggs that are cured like American sturgeon. Once heated, they turn bright red and are used mostly for garnish.

Frozen Caviar

· Massago (Smelt roe) - This orange/yellow egg is a favorite in sushi presentations. Jalapeno and Habenero are two new flavors this year.
· Tobiko (Flying Fish Eggs) - Inland offers four varieties of Tobiko that are flavored and colored for different applications:
Wasabi - Bright green and flavored with Japanese horseradish
Red - Flavored with cayenne pepper
Black - Colored with squid ink
Orange - Flavored sweet and spicy from the Japanese Five Spices sauce that colors it (hirin)

Pasteurized Caviar

· Red and Black Lumpfish – This is inexpensive caviar from Iceland that is most often used as a garnish or as an ingredient in a dish.

report 8.30.10

2010-08-19T23:12:00.000-04:00

This week’s feature is…

Loupe de Mer

Beautiful small plate size fish arriving daily from Greece. These fish are also marketed as Branzini or Branzino. Mild, fresh, somewhat delicate flavor and a tender but firm texture.

Inland Seafood is your #1 choice for the finest seafood and center of the plate products available today.

Here are just a few observations from this week’s market. This report is a guide to help you in your buying decisions & to keep you informed regarding the current market.

This week we are bringing in sockeye salmon fished from the Johnstone Strait in British Columbia, Canada and King salmon from the Strait of Juan de Fuca. For its long migration, the sockeye carries a large amount of fat, making it rich in omega-3s. This gives the meat a nice, rich flavor.

The wild striped bass fisheries have closed in Massachusetts and there may be a gap in supply until the Chesapeake reopens soon.

Flounder fishing has also been closed off of the Carolina coast and this will put a strain on the market and prices will continue to rise.

Mahi prices have dropped as the market is starting to rebound heading into the fall. Look for a more consistent supply.We are going to be sourcing farm raised redfish from Texas again soon.

Redfish is lean and moist, with a sweetly mild, distinctive flavor.

The Beusoliel oyster is an extremely clean and deep-cupped oyster. It is prized for its high meat-to-shell ratio and unique, delicate taste.

Farmed salmon is a good value. We are currently sourcing Atlantic salmon from Scotland, Norway, Canada & Chile. Call for full case price breaks & our fresh portioning program.
Make sure to check out our own signature fresh cooked & picked jumbo knuckle meat… click here for picture.

Seafood Blogs

Inland Seafoodclick here

All About Fish on the Worldwide Gourmetclick here

Fish Indexclick here

National Marine Fisheries Instituteclick here

Fish & Clips

The Inland Seafood & Quality Wine Experience

Gulf oyster supply down but not out

Science fishy for predicting sockeye salmon run sizes

Atlanta

800-883-3474

404-350-5850

Birmingham

888-271-3474

205-252-0344

Charlotte

800-926-3474

704-332-3474

New Orleans

888-821-1916
504-821-4500

Soft Shell Crabs

2010-08-19T17:40:00.000-04:00

Blue crabs grow rather rapidly, 12 - 18 months, from the juvenile stage to adulthood. A full-grown blue crab will measure nearly 8 inches across.

During its lifetime the blue crab will go through several growth stages. In order for a blue crab to lose its shell, the body of the crab physically grows 30%. The commercial crabbers will harvest the blue crab and place it in floating tanks according to its expectant shed dates.

The crab expert looks for a faint line next to the crab's paddle-like finlet (backfin). The color of this line will determine when the crab is about to shed its shell.

What crabbers refer to as a "green" crab is a crab that is just entering the shedding stage. The "green" crab will have a white line on the backfin and will most likely shed its shell in approximately 7 - 10 days.

If the line is pink, the crab is likely to shed within 2 days and probably not longer than one week. If the little line on the backfin is red the crab is likely to shed its shell at any time.
Soft-shells are split up into 5 basic sizes; whales, jumbos, primes, hotels and mediums.

While the number of soft-shells per tray varies by size and by producer, common shipping quantities are in the table above.

Soft-shell crab is shipped live but typically marketed as fresh. In many cases, the soft-shell crab move when touched. If they are hearty and strong they will arrive live. However, it is most common for them to perish in transit.

Motion and heat are the biggest factors affecting the Blue Crabs mortality. The only real indicator to determine the freshness of the blue crab is the smell. Blue crabs that have a distinct ammonia odor should not be served.

Blue crab that have perished but have no odor are still fresh enough to eat. A much-debuted measure of freshness is firmness and texture. Firmness is debated because it can be influenced by temperature. A 50-degree "still" will be softer than a 36-degree "still", yet both can have equal freshness.

The best way to store a soft-shell crab is in cool, moist packaging. Wet newspaper and straw have all been used to maintain the moisture content.

If the product is to be held live it will be important to store it in a 50-degree temperature. If the product is to be held as fresh, standard coolers of 36-degrees are acceptable. Holding live crab at 36-degrees will ultimately kill the product and move it to the fresh category.

While producers suggest that the shelf life for soft-shell crabs is 5 - 6 days that includes all of the shipping and processing time. In the Midwest a shelf life of 2 - 3 days can be expected and on the West Coast a shelf life of 1 - 2 days can be expected.

Soft-shell crab can also be cleaned (dressed) and then frozen for consumption later.

Inland Seafood & Qulaity Wine Experience

2010-08-19T12:20:00.000-04:00

The Inland Seafood & Quality Wine Experience

A showcase of Inland Seafood's superior seafood, meat and artisanal food products perfectly paired with Quality Wine & Spirits' exquisite portfolio.

An opportunity for food service professionals to engage with producers, manufacturers and purveyors of the finest seafood, meats, artisanal food products, wine and spirits on earth!

September 13th in Atlanta, Georgia

Open to all Chefs, Restaurateurs, Grocers, Wine & Liquor Store Owners and all other Food Service professional.

Register for the Experience

report 9.6.10

2010-08-19T09:41:00.000-04:00

Happy Labor Day.

Inland Seafood is your #1 choice for the finest seafood and center of the plate products available today.

Here are just a few observations from this week’s market. This report is a guide to help you in your buying decisions & to keep you informed regarding the current market.

Swordfish prices have dropped substantially after a solid harvest during the last full moon. Sword is moist and flavorful with a slightly sweet taste. The flesh is firm & color can vary from white to pink and orange.

Mahi has also come down in cost this week. Mahi has a sweet, mildly pronounced flavor similar to swordfish. Meat is firm in texture with large, moist flakes.

Beautiful dayboat fresh groupers are coming in daily. Red & Black Groupers have a mild but distinct flavor, somewhere between bass and halibut. The taste of most groupers is similar, with slight differences in flavor and texture, depending on size, species and location of harvest. Once the skin is removed from the fish, it's hard to tell red and black grouper apart, but black grouper does have firmer meat in the fresh state.

North Carolina dodged a bullet last week as Hurricane Earl passed by with minor damage. Boats are back out again along the Carolina shores.

The storm was downgraded to a tropical storm as it moved up the coast, but it still has stifled most of the fishing in the northeast. There will be some potential shortages on cod, haddock, monk, skate and flounder this week.

The Live Maine lobster market will also show the effects of the storm as these prices will be up slightly this week as well.

We have seen a record run on sockeye salmon this season and it is still going strong. Take advantage of these four verities of wild caught salmon that we are sourcing… King, coho, sockeye and arctic keta.

Oyster Primer

2010-08-19T04:36:00.000-04:00

Inland Seafood Oyster Primer

Inland Seafood is proud to offer Fresh Oysters sourced direct to you from New England to Vancouver and beyond. Oysters have always been historically linked with love (deriving the word aphrodisiac), and are referenced as an important food in helping define the settling of North America. Healthwise, oysters are a good source of Protein, Vitamin C, Thiamin, Niacin, Magnesium, and Phosphorus. They also contain Vitamin B12, Iron, Zinc, Copper, Manganese, and Selenium. We at Inland Seafood want to emphasize that the practice of oyster farming is a sustainable activity that improves the marine environment, purifying water supplies with a minimal impact on the ocean’s ecosystem.

Once a way of life, modern aquaculture has caught the attention of the culinary world to celebrate the oyster on menus across the country. You’ll see from our selections that Inland has developed strong lasting relationships with North America’s signature oyster producers in an effort to promote the best possible product. Oysters acquire their complex flavors, shapes and stories from the areas where they are grown. So the same species grown in different locations will have noticeable differences; with some tasting sweet, others salty, some with a mineral flavor and others with a fruity melon-like flavor. We know you’ll find the perfect match for the novice taster to the most discriminate Chef.

Remember, buying oysters from reputable HACCP certified suppliers, like Inland Seafood, is always the safest way to buy and consume raw oysters on the half shell.

East Coast Oysters (crassotrea virginica)
Native East Coast oysters are all the same species; grown subtidally with smooth shells, and tend to be milder than those farmed from the West Coast, although their taste and texture vary with location. The cold-water temperatures of New England slow down metabolism, producing slightly crisp, sweeter oysters; expect meatier, flabbier oysters with more saltiness as you work your way down the coast into warmer waters.Beausoliel (135044 –100ct):
Beausoleil (beautiful sun) oysters come to us from Maison BeauSoleil in Neguac, New Brunswick on Canada's east coast, hundreds of miles from touches of modern industry. http://www.maisonbeausoleil.com/
The Beausoleil seeds are wild harvested from the ocean floor and then cultured in bags near the surface of the water. The gently rolling tides of the North Atlantic, with their consistent oxygen levels and steady flow of natural nutrients, work their magic so the oysters are ready to be harvested and packed by hand within three to five years. (The oysters are even placed cup down of course, to preserve the liquor.)
An extremely clean and deep-cupped oyster, the Beusoliel is prized for its high meat-to-shell ratio and unique, delicate taste that is said to have the same yeasty warm-bread aroma you get with good Champagne. This makes them the perfect starter oyster.

Blue Point (135054 –100ct):
Blue Point Oysters are wild cultured along the Atlantic shores from Oyster Bay, Long Island to the mouth of the Delaware River. This signature oyster has nourished New York City for nearly 200 years, making a resurgence in the restaurant scene nationwide through sustainable farming efforts in the 1990’s.
The seeds are set in floating trays along the dock, utilizing the strong current. The abundance of algae, phytoplankton, and select minerals in the Great South Bay result in the perfect environment for oyster growth.
Blue Points are roughly three to four inches in diameter with a relatively round shell, pronounced cup and are known for their mildly salty flavor and distinct pine and anise notes most apparent in spring.

Malpeque (135042 –100ct )
Malpeque oysters are the product of the nutrient rich waters of NW Prince Edward Island, Canada where production has grown in the past twenty years to rival Blue Points as the most popular East Coast oyster. http://www.oysterguide.com/maps/prince-edward-island/malpeque
These oysters start their growth in mesh plastic bags and are routinely manicured to promote cup definition. Once the oysters reach a more manageable size, they are transferred to leased areas around the Island and carefully manicured until they reach their trademark teardrop shape. A slower grown oyster, the Malpeque is still “harvested to order” by hand with large tongs, which have minimal impact upon the ecosystem and environment.
Malpeque oysters range from 2-4 inches in size, and the longer growth period in these ideal conditions create a richer tasting oyster that is briny with the rich iron and mineral flavor.

Chincoteague Salts (135055 – 100ct)
Chincoteague oysters are storied predating the earliest settlements along the Chesapeake. In fact, it is written that the knowledge of harvesting and cooking oysters passed on from native tribes probably helped America’s first settlers through their first hard winters. http://www.oysterguide.com/maps/chesapeake/chincoteague
Oysters in the region were traditionally harvested from the ocean floor by day boats using hand tongs, but have been replaced by more recent aquaculture method of seeding the oysters in cages for protection from damage. In fact, Chincoteague Bay was the first area in Maryland to embrace aquaculture on a widespread basis in place of wild harvesting, beginning shortly after the Civil War.
The clear, salty Atlantic water pours thru Chincoteague Inlet with each tide, providing local oysters an excellent environment for growth and giving them a distinctive, sweet and salty flavor.

Wellfleet (135055 – 100ct)
The world renowned Wellfleet Oyster is grown and harvested in and from the estuaries of Wellfleet Harbor, located in the Northeastern region of Cape Cod Bay, MA. This current originates in northern Maine and the Canadian Maritime Provinces, and runs in a counter-clockwise fashion, delivering an unwavering flow of nutrients throughout coastal northern New England. http://www.oysterguide.com/maps/mass-and-ri/wellfleet
In the late 1700s and early 1800s, the Wellfleet oyster beds had become over-fished. In an effort to remedy this situation, forward thinking locals sourced a small quantity of oysters from the Chesapeake Bay area. The seeds were placed in the local estuaries of Wellfleet Harbor as seed stock, and as anticipated, the oysters once again flourished in the waters of Cape Cod Bay. This event not only brought about the reintroduction of the Wellfleet oyster, but one of the major advancements of aquaculture in North America.
The salinity in Wellfleet Harbor is also relatively high compared to the more brackish waters of, for example, upper Chesapeake Bay. Experienced tasters find that oysters that grow in the saltier Massachusetts waters tend to have a cleaner, sharper flavor.

Island Creek (135057 – 100ct)
Island Creek oysters are raised in Duxbury, Massachusetts by Island Creek Oyster Company. More specifically, in western Duxbury Bay which is directly fed by the Cape Cod Bay. http://www.islandcreekoysters.com/
These oysters are “free range”, where the seedlings are transferred to a three-tiered rack and tray system which is moored to the floor of Duxbury Bay. During this stage of the grow-out, the Island Creeks are washed and shaken twice weekly; promoting deep cups with large yield.
Island Creeks are typically three to four inches in length, and possess a medium salinity with an unmistakable sweetness and a hint of seaweed. The thick, hard shells makes the Island Creeks a dream to shuck, and lends the oysters an aesthetic presentation value that be appreciated by both your clients and theirs alike.

Southern/Gulf Oyster (Texas to Florida Panhandle – call)
Southern, warm water oysters are harvested in the Gulf of Mexico from Coastal Louisiana to the Florida panhandle, mostly in natural settings. In Louisiana, early French settlers were reported to have harvested oysters under instruction from local Indian tribes. As oysters have risen in popularity, the Gulf oyster became what many conceive to be the “stock” oyster you’d find at many raw bars and roasts. http://www.oysterguide.com/maps/gulf-coast
Oysters grow like weeds down in the Gulf, and with the invention of the dredging technique by Croation fisherman in 1905, the Southern Gulf has become one of the most successful oyster harvest operations in the world. Due to the fact that the water never cools down significantly, the oysters never go dormant allowing a constant supply at a lower price point. This also means is that Gulf oysters don’t change in flavor much throughout the year as much as northern oysters, further enhancing its reliability.
Gulf oysters are sought for their large plump meat, with a hint of copper, owing their unique full flavor to the convergence of major rivers into the Gulf.

AmeriPure (135033 – 100ct)
AmeriPure was established in 1995 in response to the eroding consumer confidence in raw shellfish. AmeriPure buys its oysters from selected harvesters across the Gulf Coast, with the overwhelming majority of fresh product coming from Louisiana, the largest oyster producing state in the country. http://www.ameripure.com/
The all-natural, in-shell treatment for these unopened raw oysters uses warm water and ice cold water to destroy any potentially harmful bacteria in the oysters. You can always tell Ameripure oysters by the rubber band on them that bears their seal. This is the only company that guarantees a 100% product yield.
In appearance, AmeriPure’s oysters are much cleaner and free of the grit and mud that often accompanies unprocessed Gulf oysters. In terms of taste and texture, there is virtually no change whatsoever.

West Coast Oysters (crassostrea gigas)
The original oyster species native to the Pacific Northwest is the tiny Olympia, but through modern farming, harvesting techniques and Japanese infusion, new varieties have emerged; building a strong list of recognized names. Typically grown intertidally, most west coast oysters have rough, fluted shells (like the famed Kumamoto) and a plump meat with a sweet, subtle mineral flavor that is perfect for half-shell beginners. From Vancouver Island, to coastal California, Pacific oysters range from slightly fruity with a green-apple finish to crisp and lightly salty to full-on briny with a sublime steely aftertaste.

Fanny Bay (135102 – 120ct)
The small town of Fanny Bay, in Baynes Sound produced one of the first oysters from British Columbia to become widely available. Part of the Georgia Straits, this region is known for its oysters and sustainable aquaculture has been in full swing since the 1950’s. http://www.oysterguide.com/maps/british-columbia/fanny-bay
The shells are beautifully fluted, as we expect for a tray-raised oyster, and are known to be subject to some of the highest quality standards in the industry. Many chefs and industry professionals say you never get a bad Fanny Bay.
The plump, firm flesh is salty and sweet due the fact the water is very cold, yielding substantial saltiness, copper undertones and a refreshing aftertaste similar to cucumber.

Kumamoto Oyster (135081 – 120ct)
The famous “Kumo” (actually Crassostrea sikamea) originated in Kumamoto Bay on Kyushu, the southernmost island of Japan. The importation of these gems predates World War II. They are now harvested from Humbolt Bay, CA to Willipa Bay, WA.
Our Kumos are grown by Taylor Shellfish in suspended floats close to the Pacific shore, with large amounts of fresh natural plankton and are harvested at low tide by hand. The Kumamoto is a very slow growing oyster and is recognized by its small (2-inch average) sculpted shell and deep cup that led to their inherent beauty and succulent flavor.
The taste is mildly fruity; sweet with a slightly mineral finish and a rich buttery texture making the Kumamoto the perfect oyster for the west coast novice.

Chef Creek (135077 – 120ct)
Chef Creek flows into the deep waters of Baynes Sound on the east side of Vancouver Island, British Columbia. http://www.oysterguide.com/maps/british-columbia/chefs-creek
Like many of the operations around Vancouver, these oysters are beach-cultivated in floating trays. Chef Creeks have the classic look: three-inch, skinny shells, not deep in cup, indicating fast growth in a suspended environment with good food supply.
Produces a very plump and attractive meat with a big creamy flavor starting salty, moving to sweet and a melon-like finish.

Cortez Island (135073 – 120ct)
This oyster is cultivated in one of British Columbia's more northerly oyster growing locations at the top of the Strait of Georgia, between Campbell River on central Vancouver Island and the mainland coast.
These are tray-cultured oysters that go through a vigorous tumbling process to slow the growth and allow the cup to form and the shell to harden.
Cortez oysters are harvested young at around 3 inches, lending a more subtle, mild salty flavor and very clean white shell.

Naked Roy’s Beach (135087 – 120ct)
These oysters with the funny name come from Samish Bay, tucked in Northern Puget Sound. So, who was Naked Roy? He was a character known for staking out a particular section of sand on Samish Bay and working on his full-body tan. http://www.oysterguide.com/maps/northern-puget-sound/naked-roys-beach
The island coves to the north are deep and rocky, with fewer land influences making the North Puget ideal for long line suspension growth techniques used to produce Naked Roys and similar species.
Oysters from North Puget Sound tend to be brinier than those of the South Sound and lighter flavor and strong melon aroma. The taste speaks of fruit and rhubarb.

Hootenanny (135106 -120ct)
Known at Inland by their funny trade name, the Hootenanny is raised on the Hood Canal side of Southern Puget Sound, WA.
Similar to our other selections from Taylor Shellfish, the seeds are cultivated then transported to staked trays. There, the tidal wash and the bed terrain work in unison to manicure and harden the oyster’s shell. This southerly, sheltered side of the Sound contains seriously algae-thick waters, leading to well-fed, market-sized oysters in less than two years.
The shells of the Hood Canal oysters are deeply cupped, heavily fluted, and possess an aesthetic appeal that is sure to impress even the most finicky oyster connoisseur. Meats of the Hootenanny oysters are full, and the flavor profile is driven by the mineral laden shores and banks of the Canal with and the rich sea-weedy flavor the South Sound is famous for.

Kusshi (135099 – 60ct)
Still a newcomer to East Coast menus, the Kusshi (Japanese for precious) is all the rage out west, due to their small size and ultra-clean flavor. They are the creation of Keith Reid, a highly innovative grower in Deep Bay and Baynes Sound; the heart of Vancouver Island’s fertile inner coastline. http://www.oysterguide.com/maps/british-columbia/kusshi
A variation of a Fanny Bay Oyster, the Kusshi is grown in floating trays and tumbled very aggressively. This breaks off the thin growing edge and forces them to deepen and thicken their shells. The resulting oyster is sought after for its unusual cornucopia shape and stunning smooth purple-black shell that is almost as deep as it is long—just over two inches.
Chefs are praising the Kusshi for its ultra cleanliness, giving the consumer the ultimate in West Coast flavor notes; rich in salt and minerals with the classic chilled cucumber finish.

Shigoku (135100 – 60ct)
In 2009, Taylor Shellfish is proud to announce the birth of a brand-new oyster, the Shigoku (meaning “ultimate”). Under the guidance of Bill Taylor, himself, the Shigoku originates from Bay Center, a tiny town built on a peninsula that juts out into the oyster-friendly waters of Willapa Bay, WA.
Spawned from the Willapa Bay oyster, farmers grow the Skigoku in floating bags, like many Pacific oysters, but these are attached to stationary lines and floats that rise and fall with the tides. This “tumbling” technique (a variation on British Columbia’s more labor-intensive Kusshi) continuously chips off the oysters’ growing edge and forces them to “cup up,” getting scoop-shaped and pushing against the limits of their shell as they grow in shorter period of time. (Let it be noted these soon to be classics are hand packed in a handsome wooden box stamped with the Japanese character for “Shigoku.”)* A light, clean taste of cucumber and salt, with a finish of water chestnut or Jerusalem artichoke. Check out this video featuring the Shigoku and Eli Kirshtein à Shigoku

report 8.16.10

2010-08-16T08:00:00.000-04:00

Talent without discipline is like an octopus on roller skates.
There's plenty of movement, but you never know if it's going to be forward, backwards, or sideways. ~ H. Jackson Brown, Jr.

Here are just a few observations from this week’s market. This report is a guide to help you in your buying decisions & to keep you informed regarding the current market. Price ranges refer to this week’s auction and are subject to change in the coming week based on market conditions. We purchase seafood from fishing ports and aquaculture farms all over the world. We are an active lobbyist for the conservation and management of our seafood resources.

Inland was also among the first seafood distributors in the Southeast to pack under Federal inspection. Inland Seafood is HACCP (Hazard Analysis Critical Control Points) certified by the USDC. The key to providing our customers with quality, selection, pricing and service is our operational philosophy, which includes:

>Truth in species, origin and packaging.
>Labeling that indicates whether the seafood is fresh, frozen or frozen at sea, then thawed.
>Most products are all-natural and hormone-free.
>Environmentally responsible management and harvesting of fishery resources.
>HACCP-certified facilities.

Wild Caught Fish

Snapper – These fish are named after the “snapping” sound that they make. The name red snapper has been foisted off on just about any fish that is red. However, the FDA insists that only the American red snapper, L. campechanus, can be legally shipped interstate bearing the authentic red snapper label. We primarily source Dotted Rose (Lane), American Red Snapper and 1-2# Yellowtails. We also see a few of the prized Carolina B-liners coming in day to day as well. Snapper is lean and moist, with a sweetly mild, distinctive flavor. The texture is lean but moist. The semi-firm meat is pinkish, with yellow tones, in a raw state, turning somewhat lighter when cooked. Snapper responds well to just about any cooking method.

Alaskan King Salmon, Sockeye Salmon, & Arctic Keta Salmon. Take advantage of featuring these wild caught salmon, while they are still in season. We are getting near the end of this year’s run. The flavor of wild caught salmon depends upon fat content and the environment in which it matured. The fat content of salmon depends not only on the genetic make-up of each species, but also on its spawning cycle. The longer and more vigorous the freshwater trip = the more fat the fish will carry as it leaves the ocean. Alaska's icy, pure waters and the abundance of natural food give Alaska Salmon unparalleled flavor.

Sturgeon – We will be bringing in wild caught sturgeon from the Columbia River as well as some farmed fish this week. Wild Sturgeon can be legally harvested between 43-54 inches in length and range between 20-40 lbs. They primarily feed on fish, shellfish, crayfish, and on various aquatic invertebrates, clams, amphipods, and shrimp. The flesh is firm with a fairly heavy fat content and butter like flavor. Fresh Wild Sturgeon yield a firm, dense meat which prevents it from flaking apart like other fish. The lack of bones tends to make it much easier to prepare and is often smoked, grilled, quickly fried or sautéed. White sturgeon is the largest freshwater fish in North America and can weigh over 1,500 pounds, be 20 feet in length, and live for over 100 years. YouTube - Baitfish rigging anchovy for sturgeon… click here for video.

Grouper – Beautiful dayboat fresh groupers are coming in daily. Red & Black Groupers have a mild but distinct flavor, somewhere between bass and halibut. The taste of most groupers is similar, with slight differences in flavor and texture, depending on size, species and location of harvest. Once the skin is removed from the fish, it's hard to tell red and black grouper apart, but black grouper does have firmer meat in the fresh state. The raw meat of both is white and lean with a notable lack of bones. Cooked, the white meat has a very firm texture and heavy flake and remains moist. Groupers are found in temperate waters from the Mid-Atlantic States and Florida to South America, Central America and the Gulf of Mexico. Groupers are typically caught by hook and line. In the South, blackened grouper is a favorite preparation, but this versatile fish can be fried, grilled, skewered or used in chowders and soups. Grouper Bianco fish recipe - Rick Stein's Mediterranean Escape… click here for video.

Wreckfish - AKA Stone Bass, these fish average 30-50# whole weight. They are deep-water fish found on the ocean bottom at depths between 1300 to 2,000 ft. They inhabit shipwrecks (hence their name). Diet consists mainly of large ocean cephalopods & crustaceans. They have snow white meat with high fat content. Limited supply, please call ahead to confirm availability.

Wild Striped Bass – Prices have dropped this week on beautiful fish from the North Atlantic. These fish are moderately fatty, with a full flavor. Many chefs will crisp up the skin in a hot skillet and then bring up to temp with a little moist heat. Please call for daily catch. Please call ahead to confirm availability, sizing and secure fish. YouTube - Striped bass running off Montauk, New York… click here for video clip.

Mahimahi – The market is high on true fresh cut off the bone premium fillets. Mahi has a sweet, mildly pronounced flavor similar to swordfish. Meat is firm in texture with large, moist flakes. Please be aware of less expensive mahimahi be offered as fresh cut, when it is actually a gassed product. Check out this full report… Fresh vs. Gassed.

Amberjack – We are seeing a fair supply @ a good price. Amberjacks are voracious predators, which feed on squid, fish, and crustaceans, and are thought to spawn offshore throughout most of the year. The flesh is meaty, flavorful and firm. It holds up well on the grill and great prepared blackened (Black Jack). We also are sourcing hamachi from the Pacific coast.

Triggerfish – Caught off of the Carolina coast, usually it weighs less than 5 pounds. The Gray Triggerfish is a notorious bait stealer, found over hard bottom in 60 to 120 foot depths off the Atlantic Coast of Florida often in association with Black Sea Bass and Red Snapper. Despite its tough skin, it is an excellent fish to eat, with firm, mildly sweet and tasty white flesh. Triggerfish have an oval, highly compressed body. The head is large, terminating in a small but strong- jawed mouth with teeth adapted for crushing shells. Limited daily catch. YouTube - Triggerfish attack… click here for short video clip.

Chilean Sea Bass – We only buy jumbo frozen H&G fish, which we properly thaw and cut off the bone to order. Chilean sea bass has a rich, melt-in-your-mouth flavor. The moderately oily meat is tender and moist with large, thick flakes. Meat from raw Chilean sea bass is snow white. When cooked, the meat remains white, comparable in appearance to cod. The market is extremely tight and with a 68% yield to become a boneless fillet with trimmed belly after thawing it is at a premium price. If people are selling too cheap it means they are buying pre cut fillets that are soaked to add weight of up to 25%-40%, which really is undetectable in the raw state. This fish holds a tremendous amount of water and fat naturally and can be pumped a minimum of 25% -40% without people noticing until THEY ACTUALLY TASTE THE PRODUCT AND LOOK AT THE BOTTOM OF THE PAN AFTER COOKING!

Black Cod/Sable - Has been given the "Best Choice" ranking for environmental friendliness by the Monterey Bay Aquarium's Seafood Watch. It is also known as black cod and butterfish. It is found in the cold waters along the Northwest coast. This elegant, deep-water, bottom-feeding species thrives. In those deep waters, the fish builds up high levels of oil, which give black cod high nutritional ratings. One 3 ½-ounce serving boasts 13 grams of protein with heart-healthy omega-3 fat levels that rival wild salmon and only moderate mercury levels. While many sablefish recipes call for skinless fillets, you may choose to leave the skin on because it crisps up nicely and adds a lot of flavor. The large, luscious flakes will practically melt in your mouth? Sablefish fillets are available year round cut from previously frozen fish.

Aqua Cultured/Farm Raised Fish

Carolina Catfish & Mountain Rainbow Trout – Available year round with a price point that will work for any menu. (note: the Carolina all natural catfish is a preorder item) Click here for more information.

Loupe de Mer – This fish is also marketed as Branzini or Branzino. These are perfect plate size fish coming from Greece. They are great for a whole roasted presentation. Crispy skin cooking demo…click here.

Farm Raised Salmon – Prices are down substantially from last month. We are currently sourcing Atlantic salmon from Scotland, Norway, Canada & Chile. Specify size of fillet and request skin on or skin off. Call for full case price breaks & ask about our fresh portioning program.

Other Farm Raised Fish – Arctic char, tilapia, steelhead trout, red trout, hybrid bass & barramundi. Call for today’s selection.

Wild Caught Flat Ground Fish

Alaskan Halibut – The market dropped from last week. It is flavorful, naturally lean and light fish. Alaska Halibut's mild, slightly sweet flavor is a prime reason for its widespread popularity among consumers and chefs. It is known for its firm, flaky texture and delicate, succulent flavor. Halibut maintains its shape and is suitable for all types of cooking methods and ethnic applications.

Monk & Skate – Monkfish has a mild, slightly sweet taste. The tail meat, the only part of the fish that is used, is firm, dense and boneless. It doesn't flake readily and is firm like scallop or lobster meat. Skate has a mildly pronounced flavor similar to scallops. The flesh is soft but firms up after it has been chilled. Raw meat has a slightly off-white, sometimes pinkish, color and cooks up off-white. Properly handled skate should have a fresh odor. If the skate isn't bled, gutted and chilled immediately, the uric acid breaks down into ammonia. Poached skate wings in picquante sauce… click here.

Flounder, Cod & Haddock – We have been getting Atlantic Flounder from New England to the Carolina’s. Inland Seafood is one of the few companies in the southeast that cut flounder fillets fresh off of the bone to order. We also carry the pre-cut previously frozen fillets that most other distributers are only offering for a lot less money than fresh cut.
Wild Caught Steak Fish

Yellowfin Tuna – We are currently seeing reasonable market prices. Yellowfin tuna are black to dark blue in color with a yellow or silver belly. Their dorsal fin, anal fins and finlets are bright yellow. Yellowfin tuna are extremely fast swimmers reaching speeds up to 80 kph. They are able to streamline their body for faster swimming by folding their fins into special indentations. Tuna must be kept properly chilled at all stages of handling, from the moment of harvest, to avoid development of histamine, which can invite scromboid poisoning. Itsumo tuna is excellent all natural fresh red #1 grade bread loaf cut tuna from the Philippines.
Swordfish – Prices are up and supply has tightened up as well. We are bringing in big and beautiful fish from the Grand Banks. Sword is moist and flavorful with a slightly sweet taste. The flesh is firm & color can vary from white and ivory to pink and orange. Color variation does not indicate quality, and all swordfish turn beige after cooking.

Wahoo – Wahoo looks like a mackerel. Wahoo swims like a mackerel. In fact, wahoo is a mackerel. But, wahoo does not taste like a mackerel. Unlike other mackerel, wahoo has a mild, snow-white flesh that is often compared to the taste of albacore. The flesh is firm and steak like. Best cooked on the grill, it is meaty yet relatively mild. Limited catch, please call to confirm availability daily.

Shark – We have day to day availability on Mako & Blacktip. Mako shark is moist and slightly sweet, with a full-bodied, meaty taste. Both flavor and texture are similar to swordfish, but the flesh of the Mako is moister, and the meat is not as sweet. Fresh, raw Mako is very soft and ivory-pink or a muddy, reddish color that turns ivory white and firm when cooked. It is best to soak Blacktip Shark steaks in buttermilk or milk before cooking because this species tends to carry a higher level of uric acid.

Pan Fish – Please call to preorder & confirm availability on croaker (named after the sound they make), bluegill, black bass, Spanish mackerel, speckled trout, sea bream, ocean perch, mullet and others.

Other Fresh Fish – Day to day supply and good pricing on kingklip, triple tail, pompano, black drum, pollock, sheepshead, ocean perch, corvina, black bass & more. We also offer the highest quality portioned, dressed and whole gutted frozen fish.
Shellfish/Mollusks/Crustaceans

Dry Pack Sea Scallops – The true fresh pack sea scallop market is on the rise. We are only sourcing the best Sea Scallops in the market. Dry pack means that there are NO preservatives and you will get the perfect crust on them with less shrinkage when you cook them. Not all “dry pack” scallops eat the same. There is a very noticeable difference from brand to brand depending on handling, storage and water content. Our deep water sea scallops are a rich and meaty treasure. These never treated or soaked scallops are the best of the best! They are sold in 8# cans and available in these sizes… Under 10 count per pound, U/12 count, 10/20 count & 20/30 count. YouTube - Swimming Scallop… click here for short video clip.

Live Maine Lobsters – Prices are still good on these lobsters that are harvested from depths of 15 to 1,000 feet in rectangular, wire-mesh traps. Market sizes range from "chicks" (1 to 1 1/8 pound) to jumbos (over 3 pounds). A pound of meat can be extracted from four to six lobsters weighing 1 to 1 1/4 pounds. Frozen lobster tails are in good stock and reasonably priced right now = stock up and save. Also check out our signature fresh cooked jumbo lump knuckle meat… click here for picture.

Clams & Mussels - We have a great selection of wild and farm raised clams, as well as cold water rope grown mussels. Manila clams and Mediterranean mussels are also available with a preorder.

Oysters – We offer a wide selection of cold water oysters from the northeast & northwest. Please call before noon on Monday to check out our selection for the week. Preorder to help secure product. There is limited supplies left on live in shell gulf oysters and fresh shucked oysters = day to day availability. There are some frozen oyster products (shucked & on the half shell), but supplies are going fast as well. We will keep you posted as more news comes in. Inland Seafood is now sourcing Locally Cultivated Shell Oysters from Harker’s Island, NC. Using similar farming techniques to well-known cold water oysters, the Harker’s Island’s are carefully seeded on the sound side of island allowing the natural tidal currents to manicure a very clean flavored, smaller cupped shell, reminiscent of those produced at Maison Beausoleil.
*We are beginning with a limited inventory to keep everything you receive with the best dates possible. Please call early for pricing and availability.

Crab – The market is on the rise for King crab legs & meat, snow crab legs & meat, cocktail claws & fingers, fresh & pasteurized crabmeat in all sizes: claw, special, back fin, lump, jumbo lump & colossal. We are fully stocked up on the most premium brands. Basic Alaskan King Crab information… click here for video.

Shrimp – As reported by Mike Priebel our Frozen Product Manager… imported shrimp are going to keep increasing in price from 8/12 up to 26/30’s production is off, coupled with the lack of production here in the States. So look for the commodity and Contessa brands to continue to climb. Domestic shrimp have shown some signs of stabilizing. Texas is going to open soon and demand has been reduced due to the extremely high price. Mexican shrimp will be scarce to non-existent until mid September. As prices have been on the rise and there may be some shortages on specific sizes & brands, many people are stocking up on all sizes.

Laughing Bird Caribbean Fresh White Shrimp – Sourced off the coast of Belize and named after the Laughing Gull known to nest there. Lined with coconut trees and scattered coastal mangroves, the simple beauty of the island remains untouched. This remarkable, low-impact operation produces an incredibly flavorful, succulent shrimp favored by environmentalists and seafood lovers alike.

Inland Fresh Anti- Biotic Free All Natural Meats

Please make sure to check out our incredible selection of all natural anti biotic free meats. Beef Cutting Demonstrations… click here for video clips.

Check out the SEARCH feature on our Inland Seafood Blog. It is a quick reference for any questions you may have about our signature products. Simply type in a brief description of the product you are sourcing and the search engine will show all related articles with detailed information. Start your search by clicking here… inlandseafoodblogspot. To check out our Video & Slideshow Archives @ click here.

This Week’s Features…

Amberjack, Loupe de Mer & Dotted Rose Snapper

Red Dragon Cheese

By World War II, cheese production in Wales had nearly ceased; run out of business by large cheese making factories in England. Fortunately for us, there has been a revival of old ways by a new generation of cheese makers. They have saved Caerphilly (the only traditional Welsh cheese still made) from the factory-made processed form it had become in England to its original farmhouse character. Now, they are creating other fine cheeses such as Red Dragon, also known as Y-Fenni.

This smooth, firm, tasty Cheddar is made with Welsh brown ale and mustard seeds. Red Dragon is a buttery and spicy cheese with plenty of bite, but is not too hot. Not only do the mustard seeds give Red Dragon its marvelous flavor, but also its texture. The brown ale makes the cheese moist and tangy. Red Dragon is aged for three months, made from cow's milk and is vegetarian. Serve as a table cheese or melted on toast with dark ale or try a Shiraz, if you prefer wine. Made from pasteurized cow's milk.

In The News…

Diners want to know: Is it Gulf seafood?

01:00 AM EDT on Wednesday, August 4, 2010
By Michael Hill Associated press

Is your seafood clean?

After months of watching news coverage of tar balls washing up on beaches and oil-soaked wildlife, customers are asking questions about the where their food was fished from, especially items closely associated with the Gulf, such as shrimp and oysters.

“We have two oyster dishes on our menu and people want to know where they are from,” said Bryce Statham owner of the Blue Moon Fish Co., in Lauderdale-by-the-Sea, Fla.
For some restaurants, the solution has been to add new items to the menu (alligator at one New Orleans eatery).

Others have sought out the same seafood with a different geography (New Zealand grouper over Gulf Coast, for example).

Still others take a more blunt approach. While Dallas-area restaurants hung up “God Bless the Gulf” signs, another in upstate New York tweeted that they do NOT serve Gulf seafood.

The Associated Press contacted more than a dozen restaurants nationwide and many said the increased curiosity from customers hasn’t necessarily cost them business. Rather, restaurateurs say a portion of their customers seek reassurance before ordering.

It’s the same sort of squeamishness lampooned recently in Doonesbury when Zonker, working as a waiter, assured a customer the crabs are “petroleum-free” and points out the latest satellite image of the spill on the man’s placemat.

In reality, waiters and waitresses around the nation are getting pointers on ways to assure customers that their seafood is coming from either clean waters in the Gulf or from another part of the world.

Talking points for your wait staff

These days wait staff find themselves fielding questions about the oil spill in the Gulf, that would be better directed to scientists and regulators at the National Oceanic and Atmospheric Administration or the Food and Drug Administration. With that in mind here are a few talking points you may be interested in sharing with your wait staff. They are simple, straight forward and based on NOAA, FDA and other regional regulatory sources:

We know seafood from the Gulf of Mexico is safe and healthy because the waters where the oil is are closed to fishing and officials have tested thousands of samples from the rest of the Gulf and found no contamination.

Seafood from the Gulf is safe to eat because officials are testing more of it than they ever have at any time and haven’t had to reject a single fish for contamination.

Only about 2% of seafood actually comes from the Gulf—we get fish from all over the country and even the world.

We buy fish everywhere from New England to New Zealand and that ensures if there is a disruption in supply, like there is now in the Gulf, there won’t be a shortage.

Gulf fishermen have been hit hard by this and one way to help them is to buy Gulf seafood --- it remains safe, healthy and delicious.

NOAA reopens federal waters to finfishing

SUN HERALD

NOAA announced today that more than 5,000 square miles of Gulf waters have been reopened to commercial and recreational finfishing.

The decision to reopen the waters came after consultation with the FDA and under a re-opening protocol agreed to by NOAA, the FDA and the Gulf states.
Since July 3, NOAA data have shown no oil in the area, and United States Coast Guard observers flying over the area in the last 30 days have also not observed any oil. Trajectory models show the area is at a low risk for future exposure to oil and, most importantly, fish caught in the area and tested by NOAA experts have shown no signs of contamination.

“Consumer safety is NOAA’s primary concern, which is why we developed rigorous safety standards in conjunction with the FDA and the Gulf states to ensure that seafood is safe in the reopened area,” said Jane Lubchenco, Ph.D., under secretary of commerce for oceans and atmosphere and NOAA Administrator. “We are confident that Gulf fish from this area is safe to eat and pleased that recreational and commercial fisherman can fish these waters again."

At its closest point, the area to be reopened is about 115 miles northeast of the Deepwater/BP wellhead. From June 27 through July 20, NOAA sampled 153 finfish, including grouper, snapper, tuna and mahi mahi, from the area. Sensory and chemical testing of these finfish followed the methodology and procedures in the re-opening protocol, with sensory analysis finding no detectable oil or dispersant odors or flavors, and results of chemical analysis well below the levels of concern.

”We know how important it is to the culture and economy of this region to get back out on the water and be able to once again harvest the seafood that the Gulf is famous for,” said Dr. Margaret A. Hamburg, commissioner of food and drugs. “But our top priority in the wake of this disaster must be the safety of the fish that makes it to market. We are confident that the proper processes have been followed, and that consumers can feel good once again serving their families seafood from these waters.” NOAA will continue to take samples for testing from the newly re-opened area, and the agency has also implemented dockside sampling to test fish caught throughout the Gulf by commercial fishermen.

Fishing closures remain the first line of defense to prevent contaminated seafood from entering the marketplace. NOAA continues to work closely with the U.S. Food and Drug Administration and the Gulf states to ensure seafood safety. NOAA and FDA are working together on broad-scale seafood sampling that includes sampling seafood from inside and outside the closure area, as well as dockside and market-based sampling.

The closed area now covers 52,395 miles, or 22 percent of the federal waters in the Gulf, down from 37 percent at its height. On July 22, NOAA reopened 26,388 square miles of Gulf waters off of the Florida Peninsula.

The Inland Seafood
& Quality Wine
Experience

A showcase of Inland Seafood's superior seafood, meat and artisanal food products perfectly paired with Quality Wine & Spirits' exquisite portfolio. An opportunity for food service professionals to engage with producers, manufacturers and purveyors of the finest seafood, meats, artisanal food products, wine and spirits on earth!

September 13th in Atlanta, Georgia

Open to all Chefs, Restaurateurs, Grocers, Wine & Liquor Store Owners and all other Food Service professional.

Register for the Experience

Have a great week and thank you for choosing Inland Seafood.

404-350-5850 Atlanta 800-883-3474
205-252-0344 Birmingham 888-271-3474
704-332-3474 Charlotte 800-926-3474
504-821-4500 New Orleans 888-821-1916

report 8.23.10

2010-08-15T08:42:00.000-04:00

There ain't but one time to go fishin', and that's whenever you can.- Diron Talbert

Inland Seafood is your #1 choice for the finest seafood and center of the plate products available today.

Here are just a few observations from this week’s market.

This report is a guide to help you in your buying decisions & to keep you informed regarding the current market.

Price ranges refer to this week’s auction and are subject to change in the coming week based on market conditions.

Alaskan King Salmon, Sockeye Salmon, & Arctic Keta Salmon. We are getting in King salmon from the Columbia River & the Puget Sound. Sockeyes are coming in from The Fraser River .Take advantage of the wild caught Artic Keta salmon. The flavor of wild caught salmon depends upon fat content and the environment in which it matured. The fat content of salmon depends not only on the genetic make-up of each species, but also on its spawning cycle. The longer and more vigorous the freshwater trip = the more fat the fish will carry as it leaves the ocean. Alaska's icy, pure waters and the abundance of natural food give Alaska Salmon unparalleled flavor.

Wild Striped Bass – Prices have dropped this week on beautiful fish from the North Atlantic. These fish are moderately fatty, with a full flavor. Many chefs will crisp up the skin in a hot skillet and then bring up to temp with a little moist heat. Please call for daily catch. Please call ahead to confirm availability, sizing and secure fish.
YouTube - Striped bass running off Montauk, NY
… click here for video clip.
.

Alaskan Halibut – The market will be getting firm and we will start to see more chalk in the fish.

Flounder - Market is going up and supply will be very tight as there have been many closings in the North and Mid-Atlantic coast.

Dry Pack Sea Scallops – The true fresh pack sea scallop prices are on the rise. The market will continue to climb because of restrictions are limiting the quotas. Swimming Scallop…
click here for short video clip.

Mahimahi – The market is high on true fresh cut off the bone premium fillets. Mahi has a sweet, mildly pronounced flavor similar to swordfish. Meat is firm in texture with large, moist flakes. Please be aware of less expensive mahimahi be offered as fresh cut, when it is actually a gassed product. Check out this full report… Fresh vs. Gassed.

Swordfish – Prices are up and supply has tightened up as well. We are looking forward to the next big run after the full moon. Sword is moist and flavorful with a slightly sweet taste. The flesh is firm & color can vary from white and ivory to pink and orange.

Snapper – These fish are named after the “snapping” sound that they make. The name red snapper has been foisted off on just about any fish that is red. However, the FDA insists that only the American red snapper, L. campechanus, can be legally shipped interstate bearing the authentic red snapper label. We primarily source Dotted Rose (Lane), American Red Snapper and 1-2# Yellowtails. We also see a few of the prized Carolina B-liners coming in day to day as well.

Grouper – Beautiful dayboat fresh groupers are coming in daily. Red & Black Groupers have a mild but distinct flavor, somewhere between bass and halibut. The taste of most groupers is similar, with slight differences in flavor and texture, depending on size, species and location of harvest.

Oysters – – We are starting to see a better supply of Gulf oysters coming in from Florida. Hopefully there will be an even greater supply over the next few weeks. We offer a wide selection of cold water oysters from the northeast & northwest.

report 8.9.10

2010-08-09T08:01:00.000-04:00

Shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, sautee it. There's, um, shrimp kebabs, shrimp creole, shrimp gumbo, pan fried, deep fried, stir fried. There's pineapple shrimp and lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich... That's, that's about it.” Bubba Blue

The Inland Seafood
& Quality Wine
Experience

A showcase of Inland Seafood's superior seafood, meat and artisanal food products perfectly paired with Quality Wine & Spirits' exquisite portfolio. An opportunity for food service professionals to engage with producers, manufacturers and purveyors of the finest seafood, meats, artisanal food products, wine and spirits on earth!

September 13th in Atlanta, Georgia

Open to all Chefs, Restaurateurs, Grocers, Wine & Liquor Store Owners and all other Food Service professional.

Register for the Experience

This Week’s Feature…

Chop Ready 6 Bone Racks @ $9.44/#

Le Québécois All Natural Grain-fed Veal Home Page.

Inland Fresh Fish Portion Program… click here for demo.

Check out the portion section of our Inland Order Guide, you will see portion prices for fresh fish as well as Meats by Linz.

Compare our fresh fish portion prices by doing your own yield test. Believe it or not… you may find it to be more cost effective using our portioning program.

Consider the many advantages in using fish portion program…
· No waste
· Consistency in sizing
· Food cost
· Reduced labor cost
· Quality control
· Inventory control

Please let us know if you have any questions about the Inland Seafood Fresh Fish Portion Program.

National Fisheries Institute is committed to being a key resource on fish and seafood. Inland Seafood Company is a long standing member of the NFI and diligently follows their integrity pledge. The pledge is guarantees that we will provide customers with truth in species and proper product identification according to FDA guidelines and beyond. Their media site contains current and archived press releases, fact sheets and background information on a range of seafood related topics... click here to follow link.

Here are just a few observations from this week’s market. This report is a guide to help you in your buying decisions & to keep you informed regarding the current market. Price ranges refer to this week’s auction and are subject to change in the coming week based on market conditions.

We purchase seafood from fishing ports and aquaculture farms all over the world. We are an active lobbyist for the conservation and management of our seafood resources.

Shellfish/Mollusks/Crustaceans

Laughing Bird Caribbean Fresh White Shrimp – Sourced off the coast of Belize and named after the Laughing Gull known to nest there. Lined with coconut trees and scattered coastal mangroves, the simple beauty of the island remains untouched. This remarkable, low-impact operation produces an incredibly flavorful, succulent shrimp favored by environmentalists and seafood lovers alike.

Clams & Mussels - We have a great selection of wild and farm raised clams, as well as cold water rope grown mussels. Manila clams and Mediterranean mussels are also available with a preorder.

Live Maine Lobsters – Prices are still good on these lobsters that are harvested from depths of 15 to 1,000 feet in rectangular, wire-mesh traps. Market sizes range from "chicks" (1 to 1 1/8 pound) to jumbos (over 3 pounds). A pound of meat can be extracted from four to six lobsters weighing 1 to 1 1/4 pounds. Frozen lobster tails are in good stock and reasonably priced right now = stock up and save. Also check out our signature fresh cooked & picked jumbo knuckle meat… click here for picture.

Oysters – We offer a wide selection of cold water oysters form the northeast & northwest. Please call before noon on Monday to check out our selection for the week. Preorder to help secure product. There is limited supplies left on live in shell gulf oysters and fresh shucked oysters = day to day availability. There are some frozen oyster products (shucked & on the half shell), but supplies are going fast as well. We will keep you posted as more news comes in. Inland Seafood is now sourcing Locally Cultivated Shell Oysters from Harker’s Island, NC. Using similar farming techniques to well-known cold water oysters, the Harker’s Island’s are carefully seeded on the sound side of island allowing the natural tidal currents to manicure a very clean flavored, smaller cupped shell, reminiscent of those produced at Maison Beausoleil.
*We are beginning with a limited inventory to keep everything you receive with the best dates possible. Please call early for pricing and availability.

Crab – The market is on the rise for King crab legs & meat, snow crab legs & meat, cocktail claws & fingers, fresh & pasteurized crabmeat in all sizes: claw, special, back fin, lump, jumbo lump & colossal. We are fully stocked up on the most premium brands.

Dry Pack Sea Scallops – The true fresh pack sea scallop market is on the rise. We are only sourcing the best Sea Scallops in the market. Dry pack means that there are NO preservatives and you will get the perfect crust on them with less shrinkage when you cook them. Not all “dry pack” scallops eat the same. There is a very noticeable difference from brand to brand depending on handling, storage and water content. Our deep water sea scallops are a rich and meaty treasure. These never treated or soaked scallops are the best of the best! They are sold in 8# cans and available in these sizes… Under 10 count per pound, U/12 count, 10/20 count & 20/30 count.

Wild Caught Flat Ground Fish

Alaskan Halibut – The market remains firm for this flavorful, naturally lean and light fish. Alaska Halibut's mild, slightly sweet flavor is a prime reason for its widespread popularity among consumers and chefs. It is known for its firm, flaky texture and delicate, succulent flavor. Halibut maintains its shape and is suitable for all types of cooking methods and ethnic applications.

Flounder, Cod & Haddock – We have been getting Atlantic Flounder from New England to the Carolina’s. Inland Seafood is one of the few companies in the southeast that cut flounder fillets fresh off of the bone to order. We also carry the pre-cut previously frozen fillets that most other distributers are only offering for a lot less money than fresh cut.

Monk & Skate – Monkfish has a mild, slightly sweet taste. The tail meat, the only part of the fish that is used, is firm, dense and boneless. It doesn't flake readily and is firm like scallop or lobster meat. Skate has a mildly pronounced flavor similar to scallops. The flesh is soft but firms up after it has been chilled. Raw meat has a slightly off-white, sometimes pinkish, color and cooks up off-white.

Aqua Cultured/Farm Raised Fish

Carolina Catfish & Mountain Rainbow Trout – Available year round with a price point that will work for any menu. (note: the Carolina all natural catfish is a preorder item) Click here for more information.

Kona Kampachi – Unfortunately these fish are still not available since their ocean site upgrades for increased sustainability. Kona Blue does not have enough fish available that meets their strict quality standards. So they are reassessing the situation carefully to have a better understanding of when they will be able to offer Kona Kampachi. At this point we do not expect to see fish available for @ least 3 months. We will keep you apprised of their progress and our future plans with this program.

Loupe de Mer – Beautiful small fish coming from Greece. This fish is also marketed as Branzini or Branzino. It is a great fish to use for a whole roasted presentation.

Farm Raised Salmon – Prices are down substantially from last month. We are currently sourcing Atlantic salmon from Scotland, Norway, Canada & Chile. Specify size of fillet and request skin on or skin off. Call for full case price breaks & ask about our fresh portioning program.

Other Farm Raised Fish – Arctic char, tilapia, steelhead trout, red trout, hybrid bass & barramundi. Call for today’s selection.

Wild Caught Steak Fish

Swordfish – Prices are up a little, but this it is still a great value for center cut loin. We are bringing in big and beautiful fish from the Grand Banks (location of the Perfect Storm). Sword is moist and flavorful with a slightly sweet taste. The flesh is firm & color can vary from white and ivory to pink and orange. Color variation does not indicate quality, and all swordfish turn beige after cooking.

Yellowfin Tuna – Reasonable prices on #1 grade & #2 grade. Itsumo tuna is excellent all natural fresh red #1 grade bread loaf cut tuna from the Philippines. For more information on Itsumo Tuna …click here.

Wahoo – As of Saturday we were still seeing fair supply and reasonable prices. A member of the mackerel family, the flesh is firm and steak like. Best cooked on the grill, it is meaty yet relatively mild.

Wreckfish - AKA Stone Bass, these fish average 30-50# whole weight. They are deep-water fish found on the ocean bottom at depths between 1300 to 2,000 ft. They inhabit shipwrecks (hence their name). Diet consists mainly of large ocean cephalopods & crustaceans. They have snow white meat with high fat content. Limited supply.

Grouper – Supply is tight and market prices are on the rise. Red & Black Groupers have a mild but distinct flavor, somewhere between bass and halibut. The taste of most groupers is similar, with slight differences in flavor and texture, depending on size, species and location of harvest. Red grouper is sweeter and milder than black grouper. Beautiful dayboat fresh groupers from the Carolina coast daily.

Triggerfish – Caught off of the Carolina coast, usually it weighs less than 5 pounds. Despite its tough skin, it is an excellent fish to eat, with firm, mildly sweet and tasty white flesh. Limited daily catch.

Sockeye Salmon, Coho Salmon, & Arctic Keta Salmon. Take advantage of featuring these wild caught salmon, while they are still in season. The flavor of wild caught salmon depends upon fat content and the environment in which it matured. The fat content of salmon depends not only on the genetic make-up of each species, but also on its spawning cycle. The longer and more vigorous the freshwater trip = the more fat the fish will carry as it leaves the ocean. Alaska's icy, pure waters and the abundance of natural food give Alaska Salmon unparalleled flavor.

Mahimahi – The market is high on true fresh cut off the bone premium fillets. Mahi has a sweet, mildly pronounced flavor similar to swordfish. Meat is firm in texture with large, moist flakes. Fresh vs. Gassed.

Amberjack – Fair supply @ a good price. It is meaty, flavorful and firm. It holds up well on the grill and great prepared blackened (Black Jack).

Chilean Sea Bass – We only buy jumbo frozen H&G fish, which we properly thaw and cut off the bone to order. Chilean sea bass has a rich, melt-in-your-mouth flavor. The moderately oily meat is tender and moist with large, thick flakes. Meat from raw Chilean sea bass is snow white. When cooked, the meat remains white, comparable in appearance to cod. The market is extremely tight and with a 68% yield to become a boneless fillet with trimmed belly after thawing it is at a premium price. If people are selling too cheap it means they are buying pre cut fillets that are soaked to add weight of up to 25%-40%, which really is undetectable in the raw state. This fish holds a tremendous amount of water and fat naturally and can be pumped a minimum of 25% -40% without people noticing until THEY ACTUALLY TASTE THE PRODUCT AND LOOK AT THE BOTTOM OF THE PAN AFTER COOKING!

Black Cod/Sable - Has been given the "Best Choice" ranking for environmental friendliness by the Monterey Bay Aquarium's Seafood Watch. It is also known as black cod and butterfish. It is found in the cold waters along the Northwest coast. This elegant, deep-water, bottom-feeding species thrives. In those deep waters, the fish builds up high levels of oil, which give black cod high nutritional ratings. One 3 ½-ounce serving boasts 13 grams of protein with heart-healthy omega-3 fat levels that rival wild salmon and only moderate mercury levels. While many sablefish recipes call for skinless fillets, you may choose to leave the skin on because it crisps up nicely and adds a lot of flavor. The large, luscious flakes will practically melt in your mouth? Sablefish fillets are available year round cut from previously frozen fish.

Wild Striped Bass – These fish are moderately fatty, with a full flavor. Many chefs will crisp up the skin in a hot skillet and then bring up to temp with a little moist heat. Please call for daily catch. Please call ahead to confirm availability, sizing and secure fish.

Snapper – We are primarily sourcing Dotted Rose (Lane ) and 1-2# Yellowtails. We are starting to see a few of the prized Carolina B-liners coming in day to day as well.

Corvina – Also marketed as a California bass, they actually eat very much like grouper and similar to redfish. Most of these fish are coming in from Costa Rica.

Pan Fish – Please call to preorder & confirm availability on croaker (named after the sound they make), bluegill, black bass, Spanish mackerel, speckled trout, sea bream, ocean perch, mullet and others.

Inland Fresh Anti- Biotic Free All Natural Meats – Please make sure to check out our incredible selection of all natural anti biotic free meats. Beef Cutting Demonstrations… click here for video clips.

Check out the SEARCH feature on our Inland Seafood Blog. It is a quick reference for any questions you may have about our signature products. Simply type in a brief description of the product you are sourcing and the search engine will show all related articles with detailed information. Start your search by clicking here… inlandseafoodblogspot. To check out our Video & Slideshow Archives @ click here.

In the News…

NOAA, fishing interests discuss troubled waters
By JAY LINDSAY

BOSTON The nation's top fishery managers met Tuesday with industry leaders from California to Maine to discuss ways to improve the troubled fishery law enforcement system amid findings of mismanagement, misspending and questionable fines.

The summit at a Washington hotel, broadcast on the Internet, followed months of revelations about the National Oceanic and Atmospheric Administration's law enforcement division that have fractured relations between the agency and fishermen and have prompted lawmakers to call for the resignation of NOAA head Jane Lubchenco.

Recent findings by U.S. Commerce Department Inspector General Todd Zinser described the misspending of millions of dollars in fishing fines and showed heavier fines for Northeast fishermen, who have long complained of unfair treatment. Zinser also said the head of the law enforcement division, Dale Jones, wrongly ordered dozens of files shredded during his investigation.

Jones has since been replaced and NOAA has made various changes to better track fines and mend relations with the industry. NOAA hopes to have broader changes in place by October 2011.

"We know we must earn the confidence of the public," Lubchenco said in opening remarks. "We seek to be good partners, accessible and open, as well as tough, but only when necessary."
Vincent O'Shea, head of Atlantic States Marine Fisheries Commission, said with only about 170 agents to enforce the law in an area 1.5 times the size of the continental U.S., both law enforcement and the fishing industry must cooperate with each other.

NOAA is charged with enforcing the nation's fisheries laws, aimed at protecting species through such measures as closing sensitive fishing grounds or mandating gear that allows smaller fish to escape.
Click here for full article.

La. seafood board applauds static kill

By SeafoodSource staff 04 August, 2010 - The Louisiana Seafood Promotion and Marketing Board on Wednesday applauded the success of the static kill effort on the Gulf oil spill, which appears to have plugged BP’s leaking well.

The board is urging BP to help transition fishermen and get them back to work by embracing its “Back to the Dock” program, which was first presented to BP in May. The program suggests that BP provide fishermen a 30 percent premium on the top market price for seafood sold at the dock.

“Not only must testing continue, it must increase and reporting across all agencies must be coordinated and consistent,” said Ewell Smith, LSPMB president. “We are encouraged by the fact that, despite the size of this spill, many of our fisheries are untouched. The Board’s goal has always been to ensure that all Louisiana seafood being brought to market is safe for consumption and this goal remains,” said Smith.

Engineers began pumping heavy drilling mud into BP’s well on Tuesday in an effort to seal the well permanently, or at least reveal clues on how to kill the spill before the end of the month.

Fish for Life website launched

By SeafoodSource staff 26 July, 2010 - Young’s Seafood on Monday announced it launched a website detailing its sustainable seafood sourcing program.

Introduced in 2006, the Fish for Life program encompasses “detailed criteria and a stringent assessment process” to ensure that all of Young’s seafood is responsibly sourced. The Fish for Life logo appears on all Young’s packaging.

“Our Fish for Life vision drives us to engage actively with suppliers and the wider industry,” said Mark Escolme, managing director of Young’s. “It’s not just about sourcing our own fish sustainably but about also supporting projects and research [that] will be of long-term benefit to long-term seafood sustainability and security for the marine environment.”

The new site, http://www.fishforlife.co.uk/, features a downloadable guide detailing the taste and texture of nearly 100 fish species and a testimonial from British chef Mitch Tonks, a supporter of the Fish for Life program.

Ian Hagg, director of corporate social responsibility for the Findus Group, which owns Young’s, said the site will eventually serve as an industry-wide forum for debate on sustainable fisheries and aquaculture.

“Our aim is to increase understanding, both of what sustainable seafood is and the ways that industry can help deliver it,” he explained. “Also we want the site to be a starting point to equip anyone who’s interested with the information to ask the right questions. It will be a forum for the views both of our own experts and the wider industry.”

Last month, the Fish for Life program won the grand prize in the management category of the European Business Awards for the Environment.

Fish tacos land on restaurant menus across the USA

By Bruce Horovitz, USA TODAY

Not even the Gulf oil spill contamination has put a dent in one of the restaurant industry's hottest growth trends for 2010: fish tacos.
At a time many consumers are looking to cut calories and costs, fish tacos are hitting the mainstream as they spread rapidly from the West Coast eastward.

California Pizza Kitchen just put them on the menu. They're top sellers at The Cheesecake Factory and BJ's Restaurants. El Pollo Loco recently began to test fish tacos. Two Southern California chains, Rubio's Mexican Grill and Wahoo's Fish Taco, are eyeing East Coast locations. And Taco Bell plans to test fish tacos in its stores next year.

N.B. fishermen provide meat for McLobster

Brunswick News Published Wednesday June 23rd, 2010

Participating McDonald's restaurants across the Maritimes are using New Brunswick lobster for their popular McLobster sandwich.

The McLobster sandwich, available at McDonald's in the Maritimes and parts of Quebec, is made with 100 per cent Atlantic lobster meat, and is served the traditional way - mixed with light salad dressing, diced celery and shredded lettuce on a soft roll, and chilled for a cool summer treat.

The lobster meat for the McLobster sandwich is supplied to McDonald's by High Liner Foods Inc. of Lunenburg, Nova Scotia, through a partnership with Raymond O'Neill & Son Fisheries Limited of Escuminac, where the lobster meat is packed for shipment.

Wendy Schofield, Production Manager at Raymond O'Neill & Son, said the company is very pleased to know that some of the lobster caught at their community wharf is the key ingredient of McDonald's McLobster sandwich. McShrimp Burger coming soon?

Have a great week and thank you for choosing Inland Seafood.

404-350-5850 Atlanta 800-883-3474

205-252-0344 Birmingham 888-271-3474

704-332-3474 Charlotte 800-926-3474

504-821-4500 New Orleans 888-821-1916

report 8.2.10

2010-08-02T08:16:00.003-04:00

Food for thought is no substitute for the real thing. ~ Walt Kelly

Here are just a few observations from this week’s market.

This report is a guide to help you in your buying decisions & to keep you informed regarding the current market. Price ranges refer to this week’s auction and are subject to change in the coming week based on market conditions.

We purchase seafood from fishing ports and aquaculture farms all over the world. We are an active lobbyist for the conservation and management of our seafood resources.

Wild Caught Steak Fish

Swordfish – Prices are up a little, but this it is still a great value for center cut loin. We are bringing in big and beautiful fish from the Grand Banks (location of the Perfect Storm). Sword is moist and flavorful with a slightly sweet taste. The flesh is firm & color can vary from white and ivory to pink and orange. Color variation does not indicate quality, and all swordfish turn beige after cooking.

Yellowfin Tuna – Reasonable prices on #1 grade & #2 grade. Itsumo tuna is excellent all natural fresh red #1 grade bread loaf cut tuna from the Philippines. For more information on Itsumo Tuna …click here.

Wahoo – As of Saturday we were still seeing fair supply and reasonable prices. A member of the mackerel family, the flesh is firm and steak like. Best cooked on the grill, it is meaty yet relatively mild.

Wild Caught Flat Ground Fish

Shellfish/Mollusks/Crustaceans

Clams & Mussels - We have a great selection of wild and farm raised clams, as well as cold water rope grown mussels. Manila clams and Mediterranean mussels are also available with a preorder.

Live Maine Lobsters – Prices are still good on these lobsters that are harvested from depths of 15 to 1,000 feet in rectangular, wire-mesh traps. Market sizes range from "chicks" (1 to 1 1/8 pound) to jumbos (over 3 pounds). A pound of meat can be extracted from four to six lobsters weighing 1 to 1 1/4 pounds. Frozen lobster tails are in good stock and reasonably priced right now = stock up and save. Also check out our signature fresh cooked & picked jumbo knuckle meat… click here for picture.

Oysters – We offer a wide selection of cold water oysters form the northeast & northwest. Please call before noon on Monday to check out our selection for the week. Preorder to help secure product. There is limited supplies left on live in shell gulf oysters and fresh shucked oysters = day to day availability. There are some frozen oyster products (shucked & on the half shell), but supplies are going fast as well. We will keep you posted as more news comes in. Buyer Beware – Look out for previously frozen shucked oysters, being sold as fresh product. The liquid will be very milky.

Crab – Call us for King crab legs & meat, snow crab legs & meat, cocktail claws & fingers, fresh & pasteurized crabmeat in all sizes: claw, special, back fin, lump, jumbo lump & colossal. We are fully stocked up on the most premium brands.

Dry Pack Sea Scallops – The true fresh pack sea scallop market is on the rise. We are only sourcing the best Sea Scallops in the market. Dry pack means that there are NO preservatives and you will get the perfect crust on them with less shrinkage when you cook them. Not all “dry pack” scallops eat the same. There is a very noticeable difference from brand to brand depending on handling, storage and water content. Our deep water sea scallops are a rich and meaty treasure. These never treated or soaked scallops are the best of the best! They are sold in 8# cans and available in these sizes… Under 10 count per pound, U/12 count, 10/20 count & 20/30 count.

Aqua Cultured/Farm Raised Fish

Loupe de Mer – Beautiful small fish coming from Greece. This fish is also marketed as Branzini or Branzino. It is a great fish to use for a whole roasted presentation.

Wild Caught Round Fish

Wreckfish - AKA Stone Bass, should be coming in this week from South Carolina coast, these fish average 30-50# whole weight. They are deep-water fish found on the ocean bottom at depths between 1300 to 2,000 ft. They inhabit shipwrecks (hence their name). Diet consists mainly of large ocean cephalopods & crustaceans. They have snow white meat with high fat content. Limited supply.

Grouper – Supply is tight and market prices are on the rise. Red & Black Groupers have a mild but distinct flavor, somewhere between bass and halibut. The taste of most groupers is similar, with slight differences in flavor and texture, depending on size, species and location of harvest. Red grouper is sweeter and milder than black grouper. Beautiful dayboat fresh groupers from the Carolina coast daily.

Sockeye Salmon, Coho Salmon, & Arctic Keta Salmon. Take advantage of featuring these wild caught salmon, while they are still in season. The flavor of wild caught salmon depends upon fat content and the environment in which it matured. The fat content of salmon depends not only on the genetic make-up of each species, but also on its spawning cycle. The longer and more vigorous the freshwater trip = the more fat the fish will carry as it leaves the ocean. Alaska's icy, pure waters and the abundance of natural food give Alaska Salmon unparalleled flavor.

Mahimahi – The market is high on true fresh cut off the bone premium fillets. Mahi has a sweet, mildly pronounced flavor similar to swordfish. Meat is firm in texture with large, moist flakes. Fresh vs. Gassed.

Amberjack – Fair supply @ a great price. It is meaty, flavorful and firm. It holds up well on the grill and great prepared blackened (Black Jack).

Chilean Sea Bass – We only buy jumbo frozen H&G fish, which we properly thaw and cut off the bone to order. Chilean sea bass has a rich, melt-in-your-mouth flavor. The moderately oily meat is tender and moist with large, thick flakes. Meat from raw Chilean sea bass is snow white. When cooked, the meat remains white, comparable in appearance to cod. The market is extremely tight and with a 68% yield to become a boneless fillet with trimmed belly after thawing it is at a premium price. If people are selling too cheap it means they are buying pre cut fillets that are soaked to add weight of up to 25%-40%, which really is undetectable in the raw state. This fish holds a tremendous amount of water and fat naturally and can be pumped a minimum of 25% -40% without people noticing until THEY ACTUALLY TASTE THE PRODUCT AND LOOK AT THE BOTTOM OF THE PAN AFTER COOKING!

Black Cod/Sable - Has been given the "Best Choice" ranking for environmental friendliness by the Monterey Bay Aquarium's Seafood Watch. It is also known as black cod and butterfish. It is found in the cold waters along the Northwest coast. This elegant, deep-water, bottom-feeding species thrives. In those deep waters, the fish builds up high levels of oil, which give black cod high nutritional ratings. One 3 ½-ounce serving boasts 13 grams of protein with heart-healthy omega-3 fat levels that rival wild salmon and only moderate mercury levels. While many sablefish recipes call for skinless fillets, you may choose to leave the skin on because it crisps up nicely and adds a lot of flavor. The large, luscious flakes will practically melt in your mouth? Sablefish fillets are available year round cut from previously frozen fish.

Wild Striped Bass – These are big fish from Massachusetts with high yielding fillets. These fish are moderately fatty, with a full flavor. Many chefs will crisp up the skin in a hot skillet and then bring up to temp with a little moist heat. Please call for daily catch. Please call ahead to confirm availability, sizing and secure fish.

Snapper – We are primarily sourcing Dotted Rose (Lane ) and 1-2# Yellowtails. We are starting to see a few of the prized Carolina B-liners coming in day to day as well.

Corvina – Also marketed as a California bass, they actually eat very much like grouper and similar to redfish. Most of these fish are coming in from Costa Rica.

Pan Fish – Please call to preorder & confirm availability on croaker (named after the sound they make), bluegill, black bass, Spanish mackerel, speckled trout, sea bream, ocean perch, mullet and others.

Other Fresh Fish – Day to day supply and good pricing on kingklip, triple tail, pompano, black drum, hamachi, pollock, sheepshead, ocean perch, black bass & more. We also offer the highest quality portioned, dressed and whole gutted frozen fish.
Inland Fresh Anti- Biotic Free All Natural Meats – Please make sure to check out our incredible selection of all natural anti biotic free meats. Beef Cutting Demonstrations… click here for video clips.

Check out the SEARCH feature on our Inland Seafood Blog. It is a quick reference for any questions you may have about our signature products. Simply type in a brief description of the product you are sourcing and the search engine will show all related articles with detailed information. Start your search by clicking here… inlandseafoodblogspot. To check out our Video & Slideshow Archives @ click here.

In the News…

Spotlight on farmed salmon

By Joanne Friedrick, SeaFood Business contributing editor 29 July, 2010 - As Chile continues to recover after a serious outbreak of infectious salmon anemia (ISA), other farmed salmon-producing countries have stepped in to fill the supply gap and establish a presence and identity within the U.S. market.

“ISA had a devastating impact on Atlantic salmon” from Chile, says Jason Paine, U.S. general manager for Multiexport Foods in Miami, which imports salmon from Chile. And this year, he says, the effects are felt more intensely. In 2008, Chile exported 400,000 metric tons of Atlantic farmed salmon. Last year, those numbers fell to 200,000 metric tons, says Paine, and this year the estimate is about 80,000 to 90,000 metric tons.

The supply constraint has resulted in higher prices for all product that is coming to the United States, notes Paine. In January 2009, the wholesale price for trimmed salmon fillets was $3 per pound, f.o.b. Miami, but that has since risen to $6, and was likely to remain firm throughout the summer months, he says.

Even with the onset of the wild salmon season, Paine says there was no reason to expect farmed salmon prices to weaken.

Fish propelled by healthy, low-calorie claims

By Christine Blank, SeafoodSource contributing editor 27 July, 2010 - U.S. restaurants are adding more “healthy” and “low calorie” claims on their menus, and seafood is benefiting as a result.

“Restaurants are using seafood, as well as other proteins, to highlight their low-calorie and healthy menu options,” said Eric Giandelone, director of research for Mintel Foodservice, part of the Chicago-based research firm Mintel International.

Mintel recently released data on “healthy” and “low calorie” menu claims, and the number of menu items labeled as “healthy” grew 65 percent from the second quarter of 2009 to the second quarter of 2010.

Additionally, more restaurants are adding low-calorie sections to their menus in recent years. Applebee’s, for example, has an “Under 550 Calories” menu section that features two new seafood entrées: Grilled Shrimp & Island Rice and Spicy Shrimp Diavolo. Chili’s “Guiltless Grill” menu, which highlights foods that are under 750 calories and 25 grams of fat, includes Cedar Plank Tilapia and Guiltless Honey Mustard Glazed Salmon.

Calorie information will become even more popular, according to Mintel, because the U.S. healthcare bill will require all restaurants with 20 or more locations to include calorie counts on their menus. And restaurant-goers are already on board with calorie requirements: more than 60 percent of diners think restaurants should post nutritional information on their menus, according to Mintel’s new research.

In addition, 49 percent of consumers surveyed by Mintel said they are eating healthier this year when dining out, compared to last year; 41 percent of consumers who are 55 to 64 years old also reported ordering seafood the last time they ate at a fine-dining restaurant, more than twice the number who reported eating ordering steak.

While restaurants are doing better with labeling their healthy and low-calorie offerings, they can do more to promote their healthy seafood dishes.

“Seafood does have an opportunity to grow on restaurant menus, especially those seafood dishes positioned as healthy or low-calorie,” said Giandelone. “Seafood has a natural ‘better-for-you’ connotation, as well as healthy positioning, and can be a positive low-calorie menu option for those restaurant operators looking to balance their menus.”

On the Surface, Gulf Oil Spill Is Vanishing Fast; Concerns Stay

By JUSTIN GILLIS and CAMPBELL ROBERTSON
Published: July 27, 2010

The oil slick in the Gulf of Mexico appears to be dissolving far more rapidly than anyone expected, a piece of good news that raises tricky new questions about how fast the government should scale back its response to the Deepwater Horizon disaster.

The immense patches of surface oil that covered thousands of square miles of the gulf after the April 20 oil rig explosion are largely gone, though sightings of tar balls and emulsified oil continue here and there.

Reporters flying over the area Sunday spotted only a few patches of sheen and an occasional streak of thicker oil, and radar images taken since then suggest that these few remaining patches are quickly breaking down in the warm surface waters of the gulf.

John Amos, president of SkyTruth, an environmental advocacy group that sharply criticized the early, low estimates of the size of the BP leak, noted that no oil had gushed from the well for nearly two weeks.

“Oil has a finite life span at the surface,” Mr. Amos said Tuesday, after examining fresh radar images of the slick. “At this point, that oil slick is really starting to dissipate pretty rapidly.”

The dissolution of the slick should reduce the risk of oil killing more animals or hitting shorelines. But it does not end the many problems and scientific uncertainties associated with the spill, and federal leaders emphasized this week that they had no intention of walking away from those problems any time soon. Click here for full article.

At the opening day of the presidential commission convened to look into the BP oil disaster, crawfisherman Drew Landry, a native of Baton Rouge now living in Scott, La. (just outside Lafayette) was the highlight of the day. Landry, a musician with his own band, Bandryland, had written a song about what the oil disaster has already done to Louisiana, and what he fears is coming next. In his brief time before the commission, he was gently funny, somber, dead serious … and then he busted out this song... click here to see clip.

Soccer Players Go Sport Fishing… click here for video.

************************

The Inland Seafood
& Quality Wine
Experience

A showcase of Inland Seafood's superior seafood, meat and artisanal food products perfectly paired with Quality Wine & Spirits' exquisite portfolio. An opportunity for food service professionals to engage with producers, manufacturers and purveyors of the finest seafood, meats, artisanal food products, wine and spirits on earth!

September 13th in Atlanta, Georgia

Open to all Chefs, Restaurateurs, Grocers, Wine & Liquor Store Owners and all other Food Service professional.

Register for the Experience

Have a great week and thank you again for choosing Inland Seafood.

404-350-5850 Atlanta 800-883-3474

205-252-0344 Birmingham 888-271-3474

704-332-3474 Charlotte 800-926-3474

504-821-4500 New Orleans 888-821-1916

report 7.26.10

2010-07-26T08:22:00.001-04:00

Here are just a few observations from this week’s market. This report is a guide to help you in your buying decisions & to keep you informed regarding the current market.

Shellfish/Mollusks/Crustaceans

Clams & Mussels -We have a great selection of wild and farm raised clams, as well as cold water rope grown mussels. Manila clams and Mediterranean mussels are also available with a preorder.

Live Maine Lobsters – Prices have dropped by over a dollar a pound on the chicks, quarters and halves. Prices are up on deuces and jumbos. These lobsters are harvested from depths of 15 to 1,000 feet in rectangular, wire-mesh traps. Market sizes range from "chicks" (1 to 1 1/8 pound) to jumbos (over 3 pounds). A pound of meat can be extracted from four to six lobsters weighing 1 to 1 1/4 pounds.

Frozen lobster tails are in good stock and reasonably priced right now = stock up and save. Also check out our signature fresh cooked & picked jumbo knuckle meat… click here for picture.

Oysters – We offer a wide selection of cold water oysters form the northeast & northwest. Please call before noon on Monday to check out our selection for the week. Preorder to help secure product. There is limited supplies left on live in shell gulf oysters and fresh shucked oysters = day to day availability. There are some frozen oyster products (shucked & on the half shell), but supplies are going fast as well. We will keep you posted as more news comes in.
Buyer Beware – Look out for previously frozen shucked oysters, being sold as fresh product. The liquid will be very milky.

Crab – Call us for King crab legs & meat, snow crab legs & meat, cocktail claws & fingers, fresh & pasteurized crabmeat in all sizes: claw, special, back fin, lump, jumbo lump & colossal. We are fully stocked up on the most premium brands.

Dry Pack Sea Scallops – We are only sourcing the best Sea Scallops in the market. Dry pack means that there are NO preservatives and you will get the perfect crust on them with less shrinkage when you cook them. Not all “dry pack” scallops eat the same. There is a very noticeable difference from brand to brand depending on handling, storage and water content. Our deep water sea scallops are a rich and meaty treasure. These never treated or soaked scallops are the best of the best! They are sold in 8# cans and available in these sizes… Under 10 count per pound, U/12 count, 10/20 count & 20/30 count.

Live Crawfish – The Louisiana season is now closed. For now we have frozen seasoned whole cooked and tail meat available. Year round crawfish may be in future… click here for article.

Laughing Bird Caribbean Fresh White Shrimp – Sourced off the coast of Belize and named after the Laughing Gull known to nest there. Lined with coconut trees and scattered coastal mangroves, the simple beauty of the island remains untouched. This remarkable, low-impact operation produces an incredibly flavorful, succulent shrimp favored by environmentalists and seafood lovers alike.

Wild Caught Steak Fish

Swordfish – Prices are still low this week as we continue to bring in big and beautiful fish from the Grand Banks (location of the Perfect Storm). Sword is moist and flavorful with a slightly sweet taste. The flesh is firm & color can vary from white and ivory to pink and orange. Color variation does not indicate quality, and all swordfish turn beige after cooking.

Yellowfin Tuna – Prices are up a little on #1 grade & #2 grade. Itsumo tuna is excellent all natural fresh red #1 grade bread loaf cut tuna from the Philippines. For more information on Itsumo Tuna …click here.

Wahoo – Good supply and reasonable pricing. A member of the mackerel family, the flesh is firm and steak like. Best cooked on the grill, it is meaty yet relatively mild.

Wild Caught Flat Ground Fish

Alaskan Halibut – Prices are up this week. It is a flavorful, naturally lean and light fish. Alaska Halibut's mild, slightly sweet flavor is a prime reason for its widespread popularity among consumers and chefs. It is known for its firm, flaky texture and delicate, succulent flavor. Halibut maintains its shape and is suitable for all types of cooking methods and ethnic applications.

Flounder, Cod & Haddock – Better supply of ground fish is coming in as of late. We have been getting Atlantic Flounder from New England to the Carolina’s. Inland Seafood is one of the few companies in the southeast that cut flounder fillets fresh off of the bone to order. We also carry the pre-cut previously frozen fillets that most other distributers are only offering for a lot less money than fresh cut.

Aqua Cultured/Farm Raised Fish

Carolina Catfish & Mountain Rainbow Trout – Available year round with a price point that will work for any menu. (note: the Carolina all natural catfish is a preorder item) Click here for more information.

Kona Kampachi – Unfortunately these fish are still not available since their ocean site upgrades for increased sustainability. Kona Blue does not have enough fish available that meets their strict quality standards. So they are reassessing the situation carefully to have a better understanding of when they will be able to offer Kona Kampachi. At this point we do not expect to see fish available for @ least 3 months. We will keep you apprised of their progress and our future plans with this program.

Loupe de Mer – Beautiful small fish coming from Greece. This fish is also marketed as Branzini or Branzino. It is a great fish to use for a whole roasted presentation.

Wild Caught Round Fish

Sockeye Salmon & Arctic Keta Salmon. The flavor of Alaska Salmon depends upon fat content and the environment in which it matured. The fat content of salmon depends not only on the genetic make-up of each species, but also on its spawning cycle. The longer and more vigorous the freshwater trip = the more fat the fish will carry as it leaves the ocean. Alaska's icy, pure waters and the abundance of natural food give Alaska Salmon unparalleled flavor.

Grouper – Supply is tight and market prices are on the rise. Red & Black Groupers have a mild but distinct flavor, somewhere between bass and halibut. The taste of most groupers is similar, with slight differences in flavor and texture, depending on size, species and location of harvest. Red grouper is sweeter and milder than black grouper. Beautiful dayboat fresh groupers from the Carolina coast daily.

Wreckfish - AKA Stone Bass! Coming in from South Carolina coast, these fish average 30-50# whole weight. They are deep-water fish found on the ocean bottom at depths between 1300 to 2,000 ft. They inhabit shipwrecks (hence their name). Diet consists mainly of large ocean cephalopods & crustaceans. They have snow white meat with high fat content. Limited supply.

Mahimahi – The market is high on true fresh cut off the bone premium fillets. Mahi has a sweet, mildly pronounced flavor similar to swordfish. Meat is firm in texture with large, moist flakes. Fresh vs. Gassed.

Amberjack – Fair supply @ a great price. It is meaty, flavorful and firm. It holds up well on the grill and great prepared blackened (Black Jack).

Chilean Sea Bass – We only buy jumbo frozen H&G fish, which we properly thaw and cut off the bone to order. Chilean sea bass has a rich, melt-in-your-mouth flavor. The moderately oily meat is tender and moist with large, thick flakes. Meat from raw Chilean sea bass is snow white. When cooked, the meat remains white, comparable in appearance to cod. The market is extremely tight and with a 68% yield to become a boneless fillet with trimmed belly after thawing it is at a premium price. If people are selling too cheap it means they are buying pre cut fillets that are soaked to add weight of up to 25%-40%, which really is undetectable in the raw state. This fish holds a tremendous amount of water and fat naturally and can be pumped a minimum of 25% -40% without people noticing until THEY ACTUALLY TASTE THE PRODUCT AND LOOK AT THE BOTTOM OF THE PAN AFTER COOKING!

Black Cod/Sable - Has been given the "Best Choice" ranking for environmental friendliness by the Monterey Bay Aquarium's Seafood Watch. It is also known as black cod and butterfish. It is found in the cold waters along the Northwest coast. This elegant, deep-water, bottom-feeding species thrives. In those deep waters, the fish builds up high levels of oil, which give black cod high nutritional ratings. One 3 ½-ounce serving boasts 13 grams of protein with heart-healthy omega-3 fat levels that rival wild salmon and only moderate mercury levels. While many sablefish recipes call for skinless fillets, you may choose to leave the skin on because it crisps up nicely and adds a lot of flavor. The large, luscious flakes will practically melt in your mouth? Sablefish fillets are available year round cut from previously frozen fish.

Wild Striped Bass – Fishing in Massachusetts is open. These are usually very big fish and prices may come down a bit. These fish are moderately fatty, with a full flavor. Many chefs will crisp up the skin in a hot skillet and then bring up to temp with a little moist heat. Please call for daily catch. Please call ahead to confirm availability, sizing and secure fish.

Snapper – We are primarily sourcing Gulf Reds, Dotted Rose (Lane ) and 1-2# Yellowtails. We are starting to see a few of the prized Carolina B-liners coming in day to day as well.

Redfish –Limited amount of wild catch is coming from Carolina coast. We are also sourcing what we can on farmed product.

Corvina – Also marketed as a California bass, they actually eat very much like grouper and similar to redfish. Most of these fish are coming in from Costa Rica.

Pan Fish – Please call to preorder & confirm availability on croaker (named after the sound they make), bluegill, black bass, Spanish mackerel, speckled trout, sea bream, ocean perch, mullet and others.

Other Fresh Fish – Day to day supply and good pricing on kingklip, triple tail, pompano, black drum, hamachi, pollock, sheepshead, ocean perch, black bass & more. We also offer the highest quality portioned, dressed and whole gutted frozen fish.

Inland Fresh Anti- Biotic Free All Natural Meats – Please make sure to check out our incredible selection of all natural anti biotic free meats. We also have a SEARCH feature on our Inland Seafood Blog. It is a quick reference for any questions you may have about our signature products. Simply type in a brief description of the product you are sourcing and the search engine will show all related articles with detailed information. Start your search by clicking here… inlandseafoodblogspot. To check out our Video & Slideshow Archives @ click here.

Beef Cutting Demonstrations… click here for video clips. Inland Specialty Brands Manager - Phil Fortson Market Report.

Prices are down on Meats by Linz Angus beef portions & we are now carrying Premium Gold Angus Beef …. click here for more information.

This Week’s Features…
Springer Mountain Farms Chicken

Nestled in the hills of the Blue Ridge Mountains, Springer Mountain Farms continues to provide the very best and most nutritious chicken possible, which is why our chicken is different than any other. Our chickens receive NO Antibiotics, NO Chemical Medicines, NO Growth Stimulants or Hormones, and are NEVER fed Animal By-products... they only receive an All Vegetable Diet plus natural vitamins and minerals and fresh mountain water. We, at Springer Mountain Farms, not only care about what goes into our chickens, but also how they are raised. We are the only poultry company in the world to be American Humane

Certified by the American Humane Association, the longest running child and animal welfare organization in the nation. We exercise great care in all that we do, and you can truly taste the difference.Springer Mountain Farms is a family owned business that has been raising chickens for over 40 years. Our founders built the company on strong values and kindred relationships within the farming community, and all of the farmers take great pride in what they do. Farmers with up to forty years of experience and third generation families contribute hundreds of years of wisdom to raising the finest chicken on the market today.

Springer Mountain Farms became the first company in America to raise poultry on an all vegetable diet without the use of antibiotics or chemical medicines. To accomplish this goal, we studied and learned a great deal about the benefits of better animal care, better living conditions, and more stringent bio-security practices. Shortly thereafter, we became the very first poultry producer in the world to gain the endorsement of the American Humane Association under their American Humane Certified program.

Today, Springer Mountain Farms continues to look for better ways to preserve health and nutrition, provide care for our birds, protect the environment and invest in the long-term livelihood of our farmers. We exercise great care in all that we do, and we know you'll be able to taste the difference. “Great Care. Great Taste.”"100 % All Natural"

Many companies have prepared ads that are misleading to consumers. Their intent is to lead you to believe that their products have attributes that they really do not have. Springer Mountain Farms feels it is important that you understand the truth about the products you purchase.

These misleading claims take many forms. One is the "100% All Natural" claim. Many companies want you to think that "100% All Natural" describes the process by which their chickens are raised and what they are fed. However, the USDA defines "100% All Natural" as a product that is minimally processed with no additives during processing at the plant facility. This definition has nothing to do with how the chickens are raised or what they are fed. It only applies to the processing facility, not the farm.

Companies also make the misleading claim that their chickens have never received Steroids and/or Hormones. What they do not tell you is that the USDA & FDA strictly PROHIBIT the use of Steroids and Hormones in poultry entirely. Therefore, all poultry companies can actually make this claim. They also use this claim to mislead consumers into thinking that Steroids, Hormones, Antibiotics and Chemical Medicines all fall into one category. They do not. Steroids and Hormones are strictly prohibited, but the USDA & FDA does allow the use of Antibiotics and Chemical Medicines in poultry production.At Springer Mountain Farms we want to set the record straight. We can proudly say that our chickens are not only "100% All Natural," but also are produced with NO Chemical Medicines, NO Antibiotics, and Never Fed Animal By-Products.

Check out the Springer Mountain Farms Difference

v National Brands "All Natural"
v No Added Steroids or Hormones
v No Antibiotics
v No Chemical Medicines
v Never Fed Animal By-Products
v Feed Never Contains Traces of contaminants (pesticides)
v Never Exposed To Predators
v American Humane Association Certified

In the News…

26,000 square miles of Gulf reopened to fishing

Thu Jul 22, 7:16 pm ET
NEW ORLEANS – The government is allowing commercial and recreational fishing again in roughly one third of the waters it had closed because of the BP oil spill.

The National Oceanic and Atmospheric Administration said the area that reopened Thursday is 26,388 square miles of federal waters in the Gulf.
The administration said that since mid-June, no oil had been found in the area. Additionally, projections of where the oil might go in the future shows a low risk of the area being hit.

NOAA also says fish caught in the area and tested have shown no signs of contamination.
Commerce Secretary Gary Locke says that the reopening provides important assurance that seafood is safe and protects the Gulf seafood brand.

Queen’s Feast Proves to be a Huge Success for Charlotte Restaurants… click here for video clip.

Techies love to dine out - SeafoodSource.com Click here for full report.

HOW TO: Take Advantage of Social Media in Your E-mail Marketing – Click here for report.

HOW TO: Build a More Beautiful Blog – Click here for report.

New York Times Top "Foodie" Twitter Accounts to Follow: Click here to see lists.

Are you efficiently buying food? Click here for report.

Theory or history? What prices do you use for menu planning? Click here for full report.

The Inland Seafood & Quality Wine Experience

A showcase of Inland Seafood's superior seafood, meat and artisanal food products perfectly paired with Quality Wine & Spirits' exquisite portfolio. An opportunity for food service professionals to engage with producers, manufacturers and purveyors of the finest seafood, meats, artisanal food products, wine and spirits on earth!

September 13th in Atlanta, Georgia

Open to all Chefs, Restaurateurs, Grocers, Wine & Liquor Store Owners and all other Food Service professional.

Register for the Experience

Have a great week and thank you for choosing Inland Seafood.

404-350-5850 Atlanta 800-883-3474

205-252-0344 Birmingham 888-271-3474

704-332-3474 Charlotte 800-926-3474

504-821-4500 New Orleans 888-821-1916

report 7.19.10

2010-07-19T08:09:00.000-04:00

The Inland Seafood & Quality Wine Experience

A showcase of Inland Seafood's superior seafood, meat and artisanal food products perfectly paired with Quality Wine & Spirits' exquisite portfolio. An opportunity for food service professionals to engage with producers, manufacturers and purveyors of the finest seafood, meats, artisanal food products, wine and spirits on earth!

September 13th in Atlanta, Georgia

Open to all Chefs, Restaurateurs, Grocers, Wine & Liquor Store Owners and all other Food Service professional.

Here are just a few observations from this week’s market. This report is a guide to help you in your buying decisions & to keep you informed regarding the current market.

Price ranges refer to this week’s auction and are subject to change in the coming week based on market conditions. We purchase seafood from fishing ports and aquaculture farms all over the world. We are an active lobbyist for the conservation and management of our seafood resources.

Yellowfin Tuna – Prices are up a little on #1 grade & #2 grade. Itsumo tuna is excellent all natural fresh red #1 grade bread loaf cut tuna from the Philippines. For more information on Itsumo Tuna …click here.

Swordfish – Prices are still low this week as we continue to bring in big and beautiful fish from the Grand Banks (location of the Perfect Storm). Sword is moist and flavorful with a slightly sweet taste. The flesh is firm & color can vary from white and ivory to pink and orange. Color variation does not indicate quality, and all swordfish turn beige after cooking.

Wahoo – Good supply with pricing. A member of the mackerel family. The flesh is firm and steak like. Best cooked on the grill, it is meaty yet relatively mild.

Shark – We have day to day availability on Mako & Blacktip. Mako shark is moist and slightly sweet, with a full-bodied, meaty taste. Both flavor and texture are similar to swordfish, but the flesh of the Mako is moister, and the meat is not as sweet. Fresh, raw Mako is very soft and ivory-pink or a muddy, reddish color that turns ivory white and firm when cooked. It is best to soak Blacktip Shark steaks in buttermilk or milk before cooking because this species tends to carry a higher level of uric acid.

Alaskan Halibut – It is a flavorful, naturally lean and light fish. Alaska Halibut's mild, slightly sweet flavor is a prime reason for its widespread popularity among consumers and chefs. It is known for its firm, flaky texture and delicate, succulent flavor. Halibut maintains its shape and is suitable for all types of cooking methods and ethnic applications.

Loupe de Mer – Beautiful small fish coming from Greece. This fish is also marketed as Branzini or Branzino. It is a great fish to use for a whole roasted presentation.

Farm Raised Salmon – Prices have dropped. We are currently sourcing Atlantic salmon from Scotland, Norway, Canada & Chile. Specify size of fillet and request skin on or skin off. Call for full case price breaks & ask about our fresh portioning program.

Other Farm Raised Fish – Arctic char, tilapia, steelhead trout, red trout, hybrid bass & barramundi. Call for today’s selection.

Triggerfish – Caught off of the Carolina coast, usually it weighs less than 5 pounds. Despite its tough skin, it is an excellent fish to eat, with firm, mildly sweet and tasty white flesh. Limited daily catch.

Wild Caught Salmon – Sockeye Salmon & Arctic Keta Salmon. We also have a limited number of the prized Yukon River King Salmon. The flavor of Alaska Salmon depends upon fat content and the environment in which it matured. The fat content of salmon depends not only on the genetic make-up of each species, but also on its spawning cycle. The longer and more vigorous the freshwater trip = the more fat the fish will carry as it leaves the ocean. Alaska's icy, pure waters and the abundance of natural food give Alaska Salmon unparalleled flavor.

Grouper – Supply is tight and market prices are on the rise, because of the tropical depression in the Yucatán Peninsula last week & other fishing restrictions in some of the Atlantic coast regions. Red & Black Groupers have a mild but distinct flavor, somewhere between bass and halibut. The taste of most groupers is similar, with slight differences in flavor and texture, depending on size, species and location of harvest. Red grouper is sweeter and milder than black grouper. Beautiful dayboat fresh groupers from the Carolina coast daily.

Wreckfish - AKA Stone Bass! Coming in from South Carolina coast, these fish average 30-50# whole weight. They are deep-water fish found on the ocean bottom at depths between 130 to 2,000 ft. They inhabit shipwrecks (hence their name). Diet consists mainly of large ocean cephalopods & crustaceans. They have snow white meat with high fat content. Limited supply.

Mahimahi – The market is high on true fresh cut off the bone premium fillets. Mahi has a sweet, mildly pronounced flavor similar to swordfish. Meat is firm in texture with large, moist flakes. Fresh vs. Gassed.

Amberjack – Fair supply @ a great price. It is meaty, flavorful and firm. It holds up well on the grill and great prepared blackened (Black Jack).

Chilean Sea Bass – We only buy jumbo frozen H&G fish, which we properly thaw and cut off the bone to order. Chilean sea bass has a rich, melt-in-your-mouth flavor. The moderately oily meat is tender and moist with large, thick flakes. Meat from raw Chilean sea bass is snow white. When cooked, the meat remains white, comparable in appearance to cod. The market is extremely tight and with a 68% yield to become a boneless fillet with trimmed belly after thawing it is at a premium price. If people are selling too cheap it means they are buying pre cut fillets that are soaked to add weight of up to 25%-40%, which really is undetectable in the raw state. This fish holds a tremendous amount of water and fat naturally and can be pumped a minimum of 25% -40% without people noticing until THEY ACTUALLY TASTE THE PRODUCT AND LOOK AT THE BOTTOM OF THE PAN AFTER COOKING!

Black Cod/Sable - Has been given the "Best Choice" ranking for environmental friendliness by the Monterey Bay Aquarium's Seafood Watch. It is also known as black cod and butterfish. It is found in the cold waters along the Northwest coast. This elegant, deep-water, bottom-feeding species thrives. In those deep waters, the fish builds up high levels of oil, which give black cod high nutritional ratings. One 3 ½-ounce serving boasts 13 grams of protein with heart-healthy omega-3 fat levels that rival wild salmon and only moderate mercury levels. While many sablefish recipes call for skinless fillets, you may choose to leave the skin on because it crisps up nicely and adds a lot of flavor. The large, luscious flakes will practically melt in your mouth? Sablefish fillets are available year round cut from previously frozen fish.

Wild Striped Bass – Fishing in Massachusetts is open. These are usually very big fish and prices

may come down a bit. These fish are moderately fatty, with a full flavor. Many chefs will crisp up the skin in a hot skillet and then bring up to temp with a little moist heat. Please call for daily catch. Please call ahead to confirm availability, sizing and secure fish.

Snapper – We are primarily sourcing Gulf Reds, Dotted Rose (Lane ) and 1-2# Yellowtails. We are starting to see a few of the prized Carolina B-liners coming in day to day as well.

Redfish –Limited amount of wild catch is coming from Carolina coast. We are also sourcing what we can on farmed product.

Corvina – Also marketed as a California bass, they actually eat very much like grouper and similar to redfish. Most of these fish are coming in from Costa Rica.

Pan Fish – Please call to preorder & confirm availability on croaker (named after the sound they make), bluegill, black bass, Spanish mackerel, speckled trout, sea bream, ocean perch, mullet and others.

Other Fresh Fish – Day to day supply and good pricing on kingklip, triple tail, pompano, black drum, hamachi, pollock, sheepshead, ocean perch, black bass & more. We also offer the highest quality portioned, dressed and whole gutted frozen fish.

Live Maine Lobsters – Great pricing on all sizes of hard shell lobsters. They are harvested from depths of 15 to 1,000 feet in rectangular, wire-mesh traps. Market sizes range from "chicks" (1 to 1 1/8 pound) to jumbos (over 3 pounds). A pound of meat can be extracted from four to six lobsters weighing 1 to 1 1/4 pounds. Frozen lobster tails are in good stock and reasonably priced right now = stock up and save.
Also check out our signature fresh cooked & picked jumbo knuckle meat… click here for picture.

Clams & Mussels -We have a great selection of wild and farm raised clams, as well as cold water rope grown mussels. Manila clams and Mediterranean mussels are also available with a preorder.

Oysters – We offer a wide selection of cold water oysters form the northeast & northwest. Please call before noon on Monday to check out our selection for the week. Preorder to help secure product. Very unfortunately the Ameripure Oyster Company has indefinitely closed their operation. They were our main supplier for pasteurized fresh in shell oysters. There is limited supplies left on live in shell gulf oysters and fresh shucked oysters = day to day availability. There are some frozen oyster products (shucked & on the half shell), but supplies are going fast as well. We will keep you posted as more news comes in.
Buyer Beware – Look out for previously frozen shucked oysters, being sold as fresh product. The liquid will be very milky.

Crab – Call us for King crab legs & meat, snow crab legs & meat, cocktail claws & fingers, fresh & pasteurized crabmeat in all sizes: claw, special, back fin, lump, jumbo lump & colossal. We are fully stocked up on the most premium brands.

Dry Pack Sea Scallops – We are only sourcing the best Sea Scallops in the market. Dry pack means that there are NO preservatives and you will get the perfect crust on them with less shrinkage when you cook them. Not all “dry pack” scallops eat the same. There is a very noticeable difference from brand to brand depending on handling, storage and water content. Our deep water sea scallops are a rich and meaty treasure. These never treated or soaked scallops are the best of the best! They are sold in 8# cans and available in these sizes… Under 10 count per pound, U/12 count, 10/20 count & 20/30 count.

Live Crawfish – The Louisiana season is now closed. For now we have frozen seasoned whole cooked and tail meat available. Year round crawfish may be in future… click here for article.

Shrimp – As reported by Mike Priebel our Frozen Product Manager… imported shrimp are going to keep increasing in price from 8/12 up to 26/30’s production is off, coupled with the lack of production here in the States. So look for the commodity and Contessa brands to continue to climb. Domestic shrimp have shown some signs of stabilizing. Texas is going to open soon and demand has been reduced due to the extremely high price. Mexican shrimp will be scarce to non-existent until mid September. As prices have been on the rise and there may be some shortages on specific sizes & brands, many people are stocking up on all shrimp because of the potential closings in the Gulf and how it will impact the market.

Inland Fresh Anti- Biotic Free All Natural Meats – Please make sure to check out our incredible selection of all natural anti biotic free meats. We also have a SEARCH feature on our Inland Seafood Blog. It is a quick reference for any questions you may have about our signature products. Simply type in a brief description of the product you are sourcing and the search engine will show all related articles with detailed information. Start your search by clicking here… inlandseafoodblogspot. To check out our Video & Slideshow Archives @ click here.

Beef Cutting Demonstrations… click here for video clips. Inland Specialty Brands Manager - Phil Fortson Market Report.

Prices have dropped on Meats by Linz Angus beef portions & we are now carrying Premium Gold Angus Beef …. click here for more information.

This Week’s Feature…

CleanFish is committed to promoting great tasting, sustainably produced, authentic artisan seafood. We believe in a seafood marketplace that values the extraordinary efforts made by producers who are earnest in their pursuit of sustainable practices that deliver to your table fish you can trust.

· We believe that fish you can trust begins with people you can trust. We intend to have a positive impact on every person we interact with, or affect. Naturally, we deal only with those producers who earn and keep our trust.

· We believe by continually finding ways to improve our business practices we are demonstrating respect for our planet. We believe it is vital for companies to embody an intention to improve the quality of life for current and future generations. We believe doing business in this manner is directly aligned with increasing true value and cultivating market opportunities for our stakeholders. We believe we can affect a positive market movement with producers, investors, and customers who are engaged together toward this goal.

· We believe in the ideal of a marketplace that rewards human-scale fisheries where wild fish are harvested responsibly. We believe this demands conscious restraint appropriate from fishermen who know over-harvesting for this year’s market will only hurt the viability of fish stocks in the future.

· We believe in combining respectful practices in wild catch with the products of responsible harvest of artisans who faithfully attend to the welfare of the fish and the ecosystems on which all are dependent. We believe the manner in which each fish is handled right through harvesting and shipping with profound care and attention delivers to your table a difference you can see and taste.

· Eating, for each of us, is an act of participation in Life. We believe it is useful and enjoyable to learn about our food, in order to more fully appreciate all that supports us. CleanFish is our way of learning to appreciate the life we are sharing, to participate creatively in it, and to give something positive back. Please join with us and enjoy fish you can trust.
CleanFish in the Kitchen: Laughing Bird Caribbean White Shrimp Video click here for video.

In the News…

NOAA: Gulf Seafood Tested Is Safe to Eat
Associated Press Monday, July 12, 2010
Shrimp, grouper, tuna and other seafood snatched from the fringes of the oil in the Gulf of Mexico are safe to eat, according to a federal agency inspecting the catch.

To date, roughly 400 samples of commonly consumed species caught mostly in open waters — and some from closed areas — have been chemically tested by the National Oceanic and Atmospheric Administration. Officials say none so far has shown concerning levels of contaminants. Each sample represents multiple fish of the same species.

NOAA and the Food and Drug Administration began catching seafood species in the Gulf within days of the April 20 BP rig explosion off Louisiana that generated a massive oil spill.
The agency is mostly looking for polycyclic aromatic hydrocarbons, or PAHs, the most common carcinogenic components of crude oil.

The first line of defense in keeping tainted seafood from the market is the closing of about one-third of federal Gulf waters to commercial fishing — roughly 80,000 square miles.
Seafood inspectors also have been trained to sniff out oily product. One fish sample has failed the smell test, but did not show concerning levels of contaminants, Kevin Griffis of the Commerce Department said Friday. Click here for full article.

Other related news:
· Jindal pushing for decision on commercial fishing DailyComet.com… click here for full article.
· Researchers Develop Speedy Test for Gulf Seafood… click here for full article.
· UC Davis lab to test oil-contaminated seafood from Gulf abc7news.com… click here for full article.

Finfish built to outlast oil spill

By SeafoodSource staff 14 July, 2010 - Research conducted by a Louisiana State University professor of oceanography and coastal sciences shows that finfish populations in the Gulf of Mexico will likely fare better than mollusks and crustaceans as the oil spill dissipates.

According to Dr. James Cowan Jr., the three factors that affect the vulnerability of different species to the spill are mobility, life-cycle length and the habitats it depends on.

Animals that are site-attached have a higher sensitivity to oil spills, so animals like oysters that lead a sedimentary life may be the first and hardest hit by the spill. In addition, animals with the shortest life cycles — like shrimp and crab, which have life cycles of about one year — are probably the most vulnerable because they don’t have a lot of resistance to either over-exploitation or environmental impacts.

In contrast, long-living fish like red snapper only need a stronger year-class every five to seven years to sustain their population.

Because it’s so expansive, the spill has the potential to affect everything from the upper-estuarine habitat all the way out to the continental shelf, impacting not only adult habitats but also nursery habitats, explained Cowan.

However, there is not enough data yet to hypothesize the long-term effects on habitats, he added.

The Long Haul

The fishing industry in the Gulf of Mexico is changing -- perhaps forever -- but around the world, anglers continue to cast their lines.
Images of fishermen around the world… click here for slideshow.

Have a great week and thank you for choosing Inland Seafood.

404-350-5850 Atlanta 800-883-3474

205-252-0344 Birmingham 888-271-3474

704-332-3474 Charlotte 800-926-3474

504-821-4500 New Orleans 888-821-1916

report 7.12.10

2010-07-12T08:05:00.004-04:00

A restaurant is a fantasy… a kind of living fantasy in which diners are the most important members of the cast. ~ Warner LeRoy

We purchase seafood from fishing ports and aquaculture farms all over the world. We are an active lobbyist for the conservation and management of our seafood resources.

Inland was also among the first seafood distributors in the Southeast to pack under Federal inspection. Inland Seafood is HACCP (Hazard Analysis Critical Control Points) certified by the USDC.

The key to providing our customers with quality, selection, pricing and service is our operational philosophy, which includes:
>Truth in species, origin and packaging.
>Labeling that indicates whether the seafood is fresh, frozen or frozen at sea, then thawed.
>Most products are all-natural and hormone-free.
>Environmentally responsible management and harvesting of fishery resources.
>HACCP-certified facilities.

Here are just a few observations from this week’s market.
This report is a guide to help you in your buying decisions & to keep you informed regarding the current market. Price ranges refer to this week’s auction and are subject to change in the coming week based on market conditions.

Wild Caught Round Fish

Wild Caught Salmon – Market prices are now at the lowest of the 2010 season on Alaskan King Salmon, Sockeye Salmon & Keta Salmon. This is a great time of year to menu this wild signature catch.

We also have been bringing in a limited number of the prized Yukon River King Salmon and Ivory White King Salmon. The flavor of Alaska Salmon depends upon fat content and the environment in which it matured.

The fat content of salmon depends not only on the genetic make-up of each species, but also on its spawning cycle. The longer and more vigorous the freshwater trip = the more fat the fish will carry as it leaves the ocean. Alaska's icy, pure waters and the abundance of natural food give Alaska Salmon unparalleled flavor.

The Bristol Bay Times - Bristol Bay sockeye harvest nears 12 million… click here for report.

Grouper – Supply is tight and market prices are on the rise, because of a wide spread tropical depression in the Yucatán Peninsula & other fishing restrictions in some of the Atlantic coast regions.

Red & Black Groupers have a mild but distinct flavor, somewhere between bass and halibut. The taste of most groupers is similar, with slight differences in flavor and texture, depending on size, species and location of harvest. Red grouper is sweeter and milder than black grouper. Beautiful dayboat fresh groupers from the Carolina coast daily.

Mahimahi – Prices are up for true fresh cut off the bone premium fillets. Mahi has a sweet, mildly pronounced flavor similar to swordfish. Meat is firm in texture with large, moist flakes. Fresh vs. Gassed.

Amberjack – Fair supply @ a great price. It is meaty, flavorful and firm. It holds up well on the grill and great prepared blackened (Black Jack).

Chilean Sea Bass – We only buy jumbo frozen H&G fish, which we properly thaw and cut off the bone to order. Chilean sea bass has a rich, melt-in-your-mouth flavor. The moderately oily meat is tender and moist with large, thick flakes. Meat from raw Chilean sea bass is snow white.

When cooked, the meat remains white, comparable in appearance to cod. The market is extremely tight and with a 68% yield to become a boneless fillet with trimmed belly after thawing it is at a premium price.

If people are selling too cheap it means they are buying pre cut fillets that are soaked to add weight of up to 25%-40%, which really is undetectable in the raw state.

This fish holds a tremendous amount of water and fat naturally and can be pumped a minimum of 25% -40% without people noticing until THEY ACTUALLY TASTE THE PRODUCT AND LOOK AT THE BOTTOM OF THE PAN AFTER COOKING!

Black Cod/Sable - Has been given the "Best Choice" ranking for environmental friendliness by the Monterey Bay Aquarium's Seafood Watch. It is also known as black cod and butterfish. It is found in the cold waters along the Northwest coast.

This elegant, deep-water, bottom-feeding species thrives. In those deep waters, the fish builds up high levels of oil, which give black cod high nutritional ratings. One 3 ½-ounce serving boasts 13 grams of protein with heart-healthy omega-3 fat levels that rival wild salmon and only moderate mercury levels.

While many sablefish recipes call for skinless fillets, you may choose to leave the skin on because it crisps up nicely and adds a lot of flavor. The large, luscious flakes will practically melt in your mouth? Sablefish fillets are available year round cut from previously frozen fish.

Wild Striped Bass – Fishing in Massachusetts opens up on July 15th. These are usually very big fish and prices may come down a bit. These fish are moderately fatty, with a full flavor. Many chefs will crisp up the skin in a hot skillet and then bring up to temp with a little moist heat. Please call for daily catch. Please call ahead to confirm availability, sizing and secure fish.

Snapper – We are primarily sourcing Gulf Reds, Dotted Rose (lane) and 1-2# Yellowtails. We are starting to see a few Carolina B-liners coming in day to day as well.

Redfish –Limited amount of wild catch is coming from Carolina coast. We are also sourcing what we can on farmed product.

Corvina – Also marketed as a California bass, they actually eat very much like grouper and similar to redfish. Most of these fish are coming in from Costa Rica.

Pan Fish – Please call to preorder & confirm availability on croaker (named after the sound they make), bluegill, black bass, Spanish mackerel, speckled trout, sea bream, ocean perch, mullet and others.

Fresh, raw Mako is very soft and ivory-pink or a muddy, reddish color that turns ivory white and firm when cooked. It is best to soak Blacktip Shark steaks in buttermilk or milk before cooking because this species tends to carry a higher level of uric acid.

Wild Caught Flat Fish

Alaskan Halibut – It is a flavorful, naturally lean and light fish. Alaska Halibut's mild, slightly sweet flavor is a prime reason for its widespread popularity among consumers and chefs. It is known for its firm, flaky texture and delicate, succulent flavor. Halibut maintains its shape and is suitable for all types of cooking methods and ethnic applications.

Aqua Cultured/Farm Raised Fish

Loupe de Mer – Beautiful small fish coming from Greece. This fish is also marketed as Branzini or Branzino. It is a great fish to use for a whole roasted presentation.

Farm Raised Salmon – Prices have dropped. We are currently sourcing Atlantic salmon from Scotland, Norway, Canada & Chile. Specify size of fillet and request skin on or skin off. Call for full case price breaks & ask about our fresh portioning program.

Carolina Catfish & Mountain Rainbow Trout – Available year round with a price point that will work for any menu. (note: the Carolina all natural catfish is a preorder item) Click here for more information.

Other Farm Raised Fish – Arctic char, tilapia, steelhead trout, red trout, hybrid bass & barramundi. Call for today’s selection.

Shellfish/Mollusks/Crustaceans

Clams & Mussels -We have a great selection of wild and farm raised clams, as well as cold water rope grown mussels. Manila clams and Mediterranean mussels are also available with a preorder.

Oysters – We offer a tremendous selection of cold water oysters form the northeast & northwest. Please call before noon on Monday to check out our selection for the week. Preorder to help secure product.

Very unfortunately the Ameripure Oyster Company has indefinitely closed their operation. They were our main supplier for pasteurized fresh in shell oysters. There is limited supplies left on live in shell gulf oysters and fresh shucked oysters = day to day availability.

There are some frozen oyster products (shucked & on the half shell), but supplies are going fast as well. We will keep you posted as more news comes in.

Buyer Beware – Look out for previously frozen shucked oysters, being sold as fresh product. The liquid will be very milky.

Crab – Call us for King crab legs & meat, snow crab legs & meat, cocktail claws & fingers, fresh & pasteurized crabmeat in all sizes: claw, special, back fin, lump, jumbo lump & colossal. We are fully stocked up on the most premium brands.

Dry Pack Sea Scallops – We are only sourcing the best Sea Scallops in the market. Dry pack means that there are NO preservatives and you will get the perfect crust on them with less shrinkage when you cook them. Not all “dry pack” scallops eat the same. There is a very noticeable difference from brand to brand depending on handling, storage and water content.

Our deep water sea scallops are a rich and meaty treasure. These never treated or soaked scallops are the best of the best! They are sold in 8# cans and available in these sizes… Under 10 count per pound, U/12 count, 10/20 count & 20/30 count.

Live Maine Lobsters – Great pricing on all sizes of hard shell lobsters. They are harvested from depths of 15 to 1,000 feet in rectangular, wire-mesh traps. Market sizes range from "chicks" (1 to 1 1/8 pound) to jumbos (over 3 pounds).

A pound of meat can be extracted from four to six lobsters weighing 1 to 1 1/4 pounds. Frozen lobster tails are in good stock and reasonably priced right now = stock up and save.

Live Crawfish - The season is now closed. Hopefully we will see good supply coming back around next winter. For now we have frozen seasoned whole cooked and tail meat available. Crawfish King.

Shrimp – As reported by Mike Priebel - Inland Seafood Frozen Product Manager… imported shrimp are going to keep increasing in price from 8/12 up to 26/30’s production is off, coupled with the lack of production here in the States. So look for the commodity and Contessa brands to continue to climb.

Domestic shrimp have shown some signs of stabilizing. Texas is going to open soon and demand has been reduced due to the extremely high price. Mexican shrimp will be scarce to non-existent until mid September. As prices have been on the rise and there may be some shortages on specific sizes & brands, many people are stocking up on all shrimp because of the potential closings in the Gulf and how it will impact the market.

Fresh Domestic Wild Caught Shrimp

Never Farm-Raised, All American Wild Shrimp is wild-harvested and caught naturally in the waters along the Southeast Coast.

Compare for yourself and we believe that you will discover what U.S. Shrimpers have known for generations...nothing beats the taste of All American Wild Shrimp.

Inland Fresh Anti- Biotic Free All Natural Meats – Please make sure to check out our incredible selection of all natural anti biotic free meats.

We also have a SEARCH feature on our Inland Seafood Blog. It is a quick reference for any questions you may have about our signature products. Simply type in a brief description of the product you are sourcing and the search engine will show all related articles with detailed information. Start your search by clicking here… inlandseafoodblogspot.

To check out our Video & Slideshow Archives @ click here.

Inland Specialty Brands Manager - Phil Fortson Market Report. Montana Ranch Piedmontese Beef in the News… click here for full article.

Prices have dropped on Meats by Linz Angus beef portions & we are now carrying Premium Gold Angus Beef …. click here for more information.

This Week’s Feature…

North Carolina Rainbow Trout

Sustainability
Trout are farm-raised in semi-enclosed concrete raceways, long rectangular tanks with water flowing from one end to the other, mimicking a natural stream. Trout larvae are raised in hatcheries so as not to remove individuals from the wild population.

Rainbow trout are carnivorous and do require some fishmeal and fish oil in their diets to ensure proper growth and health. Many populations of fish harvested to make fishmeal and oil are fully or over-exploited, therefore it is important that sustainable aquaculture operations source these products from sustainably managed stocks and substitute agricultural proteins and oil for fish proteins and oils when possible.

Most rainbow trout diets tend to include 25-33% fishmeal and 10-20% fish oil. The remainder of the protein is made up with poultry byproducts and agricultural proteins. Currently, U.S. farm raised trout are fed about 1.5 lbs of fish to produce 1 lb of trout, which is more efficient than other carnivorous such as salmon.

Trout are susceptible to some diseases, but farms focus on prevention and sanitation instead of treatment because treatments are often expensive and not always effective.

Raceways are usually equipped with a settling zone or water is diverted to a settling pond where solid waste will sink to the bottom and can then be collected. Sometimes waste from settling ponds is converted to agricultural fertilizer. Wastewater discharge from fish farms can include feces, uneaten food, nutrients, algae, parasites and pathogens, drugs and other chemicals, and warm water.

The U.S. Environmental Protection Agency requires each facility to obtain a National Pollutant Discharge Elimination System (NPDES) permit for all facilities that discharge wastewater more than 30 days per year and produce over 20,000 lbs of fish. An NPDES permit sets limits on the types and amounts of pollutants that the facility can release into the nation's waterways to ensure compliance with the Clean Water Act.

Raceways are generally equipped with barriers or screens at the end of raceways to prevent fish from escaping. There are no reports of large-scale escapes from trout farms. If escapes did occur, the trout are from the same genetic population that are stocked into rivers and streams for recreational fishing and are unlikely to interfere with the native population.

Report by Megan Westmeyer ~ South Carolina Aquarium.

In the News …
Support for Gulf Seafood Building

By Christine Blank, SeafoodSource contributing editor 11 June, 2010 - Efforts to help fishermen and seafood companies impacted by the Gulf of Mexico oil spill are under way.

This weekend, more than 100 restaurants in 18 U.S. states and Washington, D.C., participated in the "Dine Out for the Gulf Coast" campaign. A portion of the restaurants' sales from 10 to 12 June will benefit the Gulf Oil Spill Fund. The fund was established by the Greater New Orleans Foundation to help fishermen and their families.In addition, the Louisiana Seafood Promotion and Marketing Board has established a fund-raising initiative called Friends of the Fishermen.

The fund will be "completely transparent," and funding will be used to directly help fishermen who have been impacted by the oil spill, said Ewell Smith, executive director of the LSPMB in New Orleans.And Kevin Voisin, VP of marketing for Motivatit Seafoods in Houma, La., has spearheaded the formation of the Horizon Relief Corp. to help fishermen and seafood workers cope with the financial and emotional consequences of the oil spill. Click here for full article.

***********************
Expanding Testing Ensures Safety of Gulf Seafood

By Carolyn O'Neil for the AJC

Photos of empty beach chairs and half-filled resorts along the Gulf of Mexico capture the nervous psyche of summer tourists avoiding waters tainted by the BP oil spill.

The truth is that the vast majority of the thousands of miles of coastline are free of tar balls or oil that is unfortunately affecting some shorelines in parts of Texas, Louisiana, Mississippi, Alabama and Florida.

To help get the message out that “the coast is clear,” many Florida destinations have set up real-time beach webcams and offer “clean beach guarantees” to hotel guests.
Go fish for Gulf Coast

Another victim of “oil spill apprehension” is the gulf's seafood industry. While dining out last week at an Atlanta-area restaurant noted for fresh fish, I asked the server whether customers were inquiring about the safety of gulf seafood. He said just about everyone is concerned, and he told me the restaurant stopped buying product from the gulf so it wouldn’t have to worry about any possible problems.

Cautious? Yes. Necessary? No. While nearly 36 percent of the gulf has been closed off to fishermen by federal authorities, that leaves 64 percent unaffected by the oil spill.
“Gulf seafood is getting a bad rap,” said Robert Pidgeon, the director of purchasing for regional distributor Inland Seafood.“What we’re buying is wholesome, safe and wonderful to eat.”

To help regain sales, the state of Florida recently issued this message: “Despite the images from the gulf, Florida seafood is safe and ready to be enjoyed. The fresh catch from clean, unaffected Florida waters is coming in daily. We're in business, but we need you.”

And chefs are responding. Jeff Tunks, the executive chef of five seafood restaurants in Washington, D.C., including DC Coast and Acadiana, supports gulf fishermen with confidence. “The seafood itself has been inspected more so than ever before,” he said.

In fact, the National Oceanic and Atmospheric Administration and the Food and Drug Administration have stepped up testing, including dockside inspections to ensure fish are caught in approved waters, and increased sampling for laboratory analysis for contaminants.

Inland Seafood and other distributors and suppliers are doing more to test for evidence of potential oil contamination, too. “FDA and NOAA have asked us to add a new step to our safety check system," Pidgeon said. "... We’re taking extraordinary measures to ensure safety.”
Oysters and shrimp.

Pidgeon is concerned, however, about the future impact on oysters and shrimp as more oil moves ashore. “We expect problems with the supply of fresh shucked oysters from the gulf region," he said. "If you like fried oyster po' boys, you can kiss those goodbye, especially at prices we’re used to seeing. Oysters are the most expensive I’ve ever seen them, even higher than after Katrina.”

A quick survey of several Atlanta-area restaurants revealed gulf shrimp still on the menu. But Pidgeon said those are probably from frozen stocks caught last fall. “I heard a story of a lady who complained her shrimp tasted like oil," he said, "but the restaurant owner checked the product date and she was eating shrimp caught in 2009.”

Help a fisherman
Perhaps the biggest threat to coastal towns dependent on fishing and those who sell and serve their catch is the worried consumer who is unnecessarily avoiding safe and nutritious seafood from gulf waters.

“These are often 100 percent family-owned business,” Pidgeon said, “and we should be helping them in their hour of need.”

So, even if you can’t personally work to contain the spill or contribute to cleanup projects, you can help fishermen and related businesses by continuing to enjoy fresh seafood from the gulf

---------------------------

What the Gulf Oil Spill Means for Your Dinner

by The Editors of EatingWell Magazine, on Tue Jun 15, 2010 8:41am PDT

My friend Carl Safina was on The Colbert Report recently talking about the Gulf oil spill. One of the world’s foremost marine biologists, and co-founder of the Blue Ocean Institute, Carl wrote an eye-opening article about the future of fish and 6 fish we should eat and 6 fish we should save in the April issue of EatingWell Magazine. I spoke with him about the spill and what it means for seafood.

EW: Do I need to be worried about eating oil-contaminated fish?
CS: No. The federal government has closed the Gulf Coast fisheries that are near the oil spill so you can’t even get seafood from there now and all seafood from the Gulf is being closely inspected.

EW: What’s going to happen to all the famous Louisiana seafood dishes?
Many popular dishes will change because the availability of fresh local shrimp and oysters will drop, but crawfish, tilapia and catfish are farmed in freshwater pens so you can still use them in dishes like gumbo.

Click here for full interview.

Have a great week and thank you again for choosing Inland Seafood.

404-350-5850 Atlanta 800-883-3474

205-252-0344 Birmingham 888-271-3474

704-332-3474 Charlotte 800-926-3474

504-821-4500 New Orleans 888-821-1916

This communication was sent from Inland Fresh Seafood Corporation of America, Inc. and contains information that may be confidential or privileged. The information is solely intended for the use of the addressee. If you are not the intended recipient, be advised that any disclosure, copy, distribution, or use of the contents of this communication is prohibited. If you have received this communication in error, please immediately notify the sender by telephone or by electronic mail. This message and related attachments are intended to be an informal means of communication and should not be relied upon, other than for discussion purposes, unless accompanied by a report or letter executed by authorized representatives of the firm.

report 7.5.10

2010-07-05T07:02:00.001-04:00

"Give a man barbecue, feed him for a day. Teach a man to barbecue & feed him for the Summer" ~ Proverb

Here are just a few observations from this week’s market.

Wild Caught Salmon – Market prices are now at the lowest of the 2010 season on Alaskan King Salmon, Sockeye Salmon & Keta Salmon. We also have been bringing in a limited number of the Ivory White King Salmon. The flavor of Alaska Salmon depends upon fat content and the environment in which it matured. The fat content of salmon depends not only on the genetic make-up of each species, but also on its spawning cycle. The longer and more vigorous the freshwater trip = the more fat the fish will carry as it leaves the ocean. Alaska's icy, pure waters and the abundance of natural food give Alaska Salmon unparalleled flavor.

Farm Raised Salmon – We are currently sourcing Atlantic salmon from Scotland, Norway, Canada & Chile. Specify size of fillet and request skin on or skin off. Call for full case price breaks & ask about our fresh portioning program.

Sturgeon – We will be bringing in wild caught sturgeon from the Columbia River as well as some farmed fish this week. They primarily feed on fish, shellfish, crayfish, and on various aquatic invertebrates, clams, amphipods, and shrimp. The flesh is firm with a fairly heavy fat content and butter like flavor. White sturgeon are the largest freshwater fish in North America and can weigh over 1,500 pounds, be 20 feet in length, and live for over 100 years.

Alaskan Halibut – Prices are fair. It is a flavorful, naturally lean and light fish. Alaska Halibut's mild, slightly sweet flavor is a prime reason for its widespread popularity among consumers and chefs. It is known for its firm, flaky texture and delicate, succulent flavor. Halibut maintains its shape and is suitable for all types of cooking methods and ethnic applications. We will start bringing in some sushi quality fish from Nova Scotia, call for more info.

Flounder, Cod & Haddock – Better supply of ground fish is coming in as of late. We have been getting Atlantic Flounder from New England to the Carolina’s. We carry pre-cut previously frozen fillets for less money than fresh cut.

Monk & Skate – New restrictions on ground fishing in the northeast will hamper supply and increase pricing. Monk feed off of smaller fish and crustaceans.

Loupe de Mer – Beautiful small fish coming from Greece. This fish is also marketed as Branzini or Branzino. It is a great fish to use for a whole roasted presentation.

Snapper – The commercial fishery for vermilion snapper in the South Atlantic federal waters that closed on March 19, 2010, will reopen June 30, 2010. We are primarily sourcing Gulf Reds, Dotted Rose (lane) and 1-2# Yellowtails.

Corvina – Also marketed as a California bass, they actually eat very much like grouper and similar to redfish. Most of these fish are coming in from Costa Rica.

Redfish –Wild catch will be limited now that North Carolina is now closed. We are sourcing some farmed product. Very limited supply. Baja redfish may also be available.

Mahimahi – Prices dropped for true fresh cut off the bone premium fillets. Mahi has a sweet, mildly pronounced flavor similar to swordfish. The lean meat is fairly firm in texture with large, moist flakes. Fresh vs. Gassed.

Amberjack – Fair supply @ a great price. It is meaty, flavorful and firm. It holds up well on the grill and great prepared blackened (Black Jack).

King Mackerel - It has a rich, pronounced flavor. The meat is soft, flaky and moist. The outer bands of dark, strong-tasting meat along the midline may be cut out for a milder flavor. We are getting a limited daily supply.

Yellowfin Tuna – Prices Market prices dropped drastically on #1 grade & #2 grade. Itsumo tuna is excellent all natural fresh red #1 grade bread loaf cut tuna from the Philippines. More information on Itsumo Tuna …click here.

Escolar – Sometimes referred to as white tuna, it has an oil content of 14–25% in its flesh. Grilling will greatly reduce the heavy fat content in the fish. Portions should be no greater than 6 ounces. Limited supply = call early.

Swordfish – We are sourcing some fish from the North East Atlantic. Sword is moist and flavorful with a slightly sweet taste. The flesh is firm & color can vary from white and ivory to pink and orange. Color variation does not indicate quality, and all swordfish turn beige after cooking.

Black Cod/Sable - Has been given the "Best Choice" ranking for environmental friendliness by the Monterey Bay Aquarium's Seafood Watch. It is also known as black cod and butterfish. It is found in the cold waters along the Northwest coast. This elegant, deep-water, bottom-feeding species thrives. In those deep waters, the fish builds up high levels of oil, which give black cod high nutritional ratings. One 3 ½-ounce serving boasts 13 grams of protein with heart-healthy omega-3 fat levels that rival wild salmon and only moderate mercury levels. While many sablefish recipes call for skinless fillets, you may choose to leave the skin on because it crisps up nicely and adds a lot of flavor. The large, luscious flakes will practically melt in your mouth? Sablefish fillets are available year round cut from previously frozen fish.

Chilean Sea Bass – We only buy jumbo frozen H&G fish, which we properly thaw and cut off the bone to order. Chilean sea bass has a rich, melt-in-your-mouth flavor. The moderately oily meat is tender and moist with large, thick flakes. Meat from raw Chilean sea bass is snow white. When cooked, the meat remains white, comparable in appearance to cod.

Wild Striped Bass – This fish is moderately fatty, with a full flavor. Many chefs will crisp up the skin in a hot skillet and then bring up to temp with a little moist heat. Please call for daily catch. Please call ahead to confirm availability, sizing and secure fish.

Cobia – When raw, cobia is soft and juicy, comparable to Toro tuna or Chilean sea bass. Cooked, it is flaky, very white and delicious. Call for availability of wild caught and/or farm raised fish.

Black Bass – Mild, fresh, somewhat delicate flavor with a tender but firm texture. The firm, lean meat cooks up snow white. Small 1-2# fish are perfect for roasting. Limited catch.

Pan Fish – Please call to preorder & confirm availability on croaker (named after the sound they make when caught) , bluegill, mackerel, speckled trout, sea bream, perch, mullet and others.

Carolina Catfish & Mountain Rainbow Trout – Available year round with a price point that will work for any menu. (note: the Carolina all natural catfish is a preorder item) Click here for more information.

Other Farm Raised Fish – Arctic char, tilapia, steelhead trout, red trout, hybrid bass & barramundi. Call for today’s selection.

Other Fresh Fish – Day to day supply and good pricing on king clip, tripletail, pompano, black drum, hamachi, hake, shark, pollack, sheepshead, ocean perch & more. We also have the highest quality portioned frozen fish.

Clams & Mussels -We have a great selection of wild and farm raised clams, as well as cold water rope grown mussels. Manila clams and Mediterranean mussels are also available with a preorder.

Oysters – We offer a tremendous selection of cold water oysters form the northeast & northwest. Please call before noon on Monday to check out our selection for the week. Preorder to help secure product. Very unfortunately the Ameripure Oyster Company has indefinitely closed their operation. They were our main supplier for pasteurized fresh in shell oysters. There is limited supplies left on live in shell gulf oysters and fresh shucked oysters = day to day availability. There are some frozen oyster products (shucked & on the half shell), but supplies are going fast as well. We will keep you posted as more news comes in.

Buyer Beware – Look out for previously frozen shucked oysters, being sold as fresh product. The liquid will be very milky.

Crab – Call us for King crab legs & meat, snow crab legs & meat, cocktail claws & fingers, fresh & pasteurized crabmeat in all sizes: claw, special, back fin, lump, jumbo lump & colossal. We are stocked up on many premium brands.

Live Maine Lobsters – Great pricing on all sizes of hard shell lobsters. They are harvested from depths of 15 to 1,000 feet in rectangular, wire-mesh traps. Market sizes range from "chicks" (1 to 1 1/8 pound) to jumbos (over 3 pounds). A pound of meat can be extracted from four to six lobsters weighing 1 to 1 1/4 pounds. Frozen lobster tails are in good stock and reasonably priced right now = stock up and save.

Live Crawfish - Please contact your Inland Seafood sales representative for more details. All live Crawfish will be sold in fill 40# sacks. Sorry, but no splitting sacks.

Shrimp – Imported shrimp are going to keep increasing in price. From 8/12 up to 26/30’s. Production is off, coupled with the lack of production here in the States. So look for commodity and Contessa to continue to climb. Domestic shrimp have shown some signs of stabilizing. Texas is going to open soon and demand has been reduced due to the extremely high price. Mexican shrimp will be scarce to non-existent until mid September.

As prices have been on the rise and there may be some shortages on specific sizes & brands, many people are stocking up on all shrimp because of the potential closings in the Gulf and how it will impact the market.

Fresh Domestic Wild Caught Shrimp

Never Farm-Raised, All American Wild Shrimp is wild-harvested and caught naturally in the waters along the Southeast Coast.
Compare for yourself and we believe that you will discover what U.S. Shrimpers have known for generations...nothing beats the taste of All American Wild Shrimp.

Inland Fresh Anti- Biotic Free All Natural Meats – Please make sure to check out our incredible selection of all natural anti biotic free meats.

Live Cattle prices settled another penny. This should filter down in a couple of weeks. Retail beef prices have been climbing steadily since February as Chains attempt to recoup lost margins from holding price points through the end of 2009 and into January of 2010.

These increases will help to regulate the variance between Wholesale and Retail prices. Retailers sacrificed as much as 10% gross margin through the first of the year in order to keep product moving off shelves and they have taken back just over 6% of that margin deficit since Feb. 1st. The recent corrections were inevitable.

Live Hog prices remain relatively flat. There could be a bit of an interruption in Eden pork supply if flooding occurs in the Des Moines are where orders are processed and shipped. I will be keeping a close eye on this situation daily and notify as I have more information.

The Dollar weakened slightly against the Euro in the past few days and is holding at $1.24. The three month low was $1.18, three month high was $1.36. Check out Phil Fortson’s Specialty Brand Market Report.

We also have a SEARCH feature on our Inland Seafood Blog. It is a quick reference for any questions you may have about our signature products. Simply type in a brief description of the product you are sourcing and the search engine will show all related articles with detailed information. Start your search by clicking here… inlandseafoodblogspot. To check out our Video & Slideshow Archives @ click here.

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This Week’s Features…

Bonewerks “Sous Vide” Braised Balsamic Barbecue Pork Shank
Pork shanks are hand-seasoned with an artisan barbecue rub and oven-roasted to perfection. Then they’re enhanced with “Sweet Baby Ray’s” sauce, a Modena balsamic reduction and our Glace de Porc.This fork-tender entree is perfect for any event from a backyard barbecue to the most elegant party. 12 pieces per case, approx. 20 to 24 oz. each

Kusshi Oysters are still a rarity on East Coast menus. Kusshis are all the rage out West, due to their small size and ultra-clean flavor. Grown by Keith Reid, a highly innovative grower in Deep Bay, Kusshis are grown in floating trays and tumbled very aggressively. This breaks off the thin growing edge and forces them to deepen and thicken their shells.

The resulting oyster, called a Kusshi, Japanese for “precious,” is almost as deep as it is long—just over two inches. The unusual cornucopia shape and stunning smooth purple-black shell are due to the tumbling, which smoothes off any frills. The depth and pillowy softness inside make the Kusshi resemble a Kumamoto, but it’s a plain-old Pacific that’s been tumbled into bonsai form. These are a preorder item… please call Monday for a Friday delivery.

St. Andre Triple Cream Brie
Normandy, France
Cow’s Milk
4lb avg

Triple crème St. Andre is one of the world's most luxurious cheeses. Deserving of its reputation as "the heavenly cheese," St. Andre might have an angelic façade, but there is no doubt, that it's actually straight-up sinful. Enchanting and celebratory, inside the downy rind you'll find a rich center that adds up to 70% butterfat. Seventy percent: a magic number that tells you this is the cheese for an opulent life, an everyday delight and decadence.

From the coast of France to your table, St. Andre is lavish and rich enough for the most special occasions, but merits a place on your daily menu. Check out our full cheese list & preorder before noon.

Audio: Adding Value to Seafood ~ Expert Insights: Interviews
SeafoodSource periodically interviews seafood industry experts who offer valuable insight and share their perspectives on the global seafood market and issues pertaining to aquaculture, foodservice and retail, sustainability, and supply and trade.

Aaron Noveshen, President of the Culinary Edge, took some time with SeafoodSource contributing editor, Mercedes Grandin, at the 2010 International Boston Seafood Show. In this one-on-one interview Noveshen shares the leading profit-driving seafood trends, successful innovations and key takeaways for the seafood restaurant industry. Listen to these free clips or upgrade to premium membership for the full interview.

audio clip:5 profit-driving trends from America’s top independent seafood restaurants 1:25

audio clip:Key takeaways for foodservice operators who want to increase sales and leverage market share 1:04

audio clip:Innovations and success stories of the past year 1:39

What species are on the rise in seafood retail? What are the most common seafood merchandising mistakes? What challenges are the most pressing for retailers in today's market?

Listen to Cecil Smith, Bloom Seafood's Manager of Seafood Merchandising & Training, offer his top ten retailing insights in this interview by SeafoodSource.com contributing editor, Mercedes Grandin. Listen to these free clips or upgrade to premium membership for the full interview.

audio clip:The top challenges facing seafood retailers and how they can be turned into opportunities 2:12

audio clip:The recommendations for creating the ideal seafood marketplace 2:07

audio clip:The most common seafood merchandising mistakes 1:28

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Have a great week and thank you for choosing Inland Seafood.

404-350-5850 Atlanta 800-883-3474

205-252-0344 Birmingham 888-271-3474

704-332-3474 Charlotte 800-926-3474

504-821-4500 New Orleans 888-821-1916

report 6.28.10

2010-06-28T07:40:00.005-04:00

-------------------“Don't take a butcher's advice on how to cook meat. If he knew, he'd be a chef."~Andy Rooney----------------------

Good morning and thank you for choosing Inland Seafood.

We purchase seafood from fishing ports and aquaculture farms all over the world. We are an active lobbyist for the conservation and management of our seafood resources.

Inland was also among the first seafood distributors in the Southeast to pack under Federal inspection. Inland Seafood is HACCP (Hazard Analysis Critical Control Points) certified by the USDC. The key to providing our customers with quality, selection, pricing and service is our operational philosophy, which includes:

Truth in species, origin and packaging.
Labeling that indicates whether the seafood is fresh, frozen or frozen at sea, then thawed.
Most products are all-natural and hormone-free.
Environmentally responsible management and harvesting of fishery resources.
HACCP-certified facilities.
Our Company-Owned Fleet, Ensures Product Delivery

We receive and process shipments from our regional offices in Atlanta, Birmingham, Charlotte, Wilmington and New Orleans as well as Miami — where we receive and process shipments from Mexico, Chile, Peru and the rest of Central and South America and the Caribbean — and deliver to our customers throughout the Southeast, from New Orleans to Richmond, Nashville to Jacksonville.

Here are just a few observations from this week’s market.

Wild Caught Salmon – The market is currently at a season low on the King, sockeye & keta/silverbrite salmon. This is probably the best time to feature this premium quality wild caught salmon. The flavor of Alaska Salmon depends upon fat content and the environment in which it matured. Alaska's icy, pure waters and the abundance of natural food give Alaska Salmon unparalleled flavor. The fat content of salmon depends not only on the genetic make-up of each species, but also on its spawning cycle. The longer and more vigorous the freshwater trip = the more fat the fish will carry as it leaves the ocean.

Farm Raised Salmon – We are sourcing Atlantic salmon from Scotland, Norway, Canada & Chile. Specify size of fillet and request skin on or skin off. Call for full case price breaks & ask about our fresh portioning program.

Sturgeon – We will be bringing in wild caught sturgeon from the Columbia River as well as some farmed fish this week. They primarily feed on fish, shellfish, crayfish, and on various aquatic invertebrates, clams, amphipods, and shrimp. The flesh is firm with a fairly heavy fat content and butter like flavor. White sturgeon are the largest freshwater fish in North America and can weigh over 1,500 pounds, be 20 feet in length, and live for over 100 years.

Triggerfish - It is a smaller fish, usually less than 5 pounds in weight. Despite its tough skin, it is an excellent fish to eat, with firm, mildly sweet and tasty white flesh. Limited daily catch. Please call to confirm availability.

Alaskan Halibut – Prices dropped. It is a flavorful, naturally lean and light fish. Alaska Halibut's mild, slightly sweet flavor is a prime reason for its widespread popularity among consumers and chefs. It is known for its firm, flaky texture and delicate, succulent flavor. Halibut maintains its shape and is suitable for all types of cooking methods and ethnic applications. We will start bringing in some sushi quality fish from Nova Scotia, call for more info.

Loupe de Mer – Beautiful small fish coming from Greece. This fish is also marketed as Branzini or Branzino. It is a great fish to use for a whole roasted presentation

Grouper – Supply is good and market prices are comparatively low. Red & Black Groupers have a mild but distinct flavor, somewhere between bass and halibut. The taste of most groupers is similar, with slight differences in flavor and texture, depending on size, species and location of harvest. Red grouper is sweeter and milder than black grouper. Beautiful dayboat fresh groupers from the Carolina coast daily.

Wreckfish - AKA Stone Bass! Coming in from South Carolina coast, these fish average 30-50# whole weight. They are deep-water fish found on the ocean bottom at depths between 130 to 2,000 ft. They inhabit shipwrecks (hence their name). Diet consists mainly of large ocean cephalopods & crustaceans. They have snow white meat with high fat content. Limited supply.

Mahimahi – Prices dropped for true fresh cut off the bone premium fillets. Mahi has a sweet, mildly pronounced flavor similar to swordfish. The lean meat is fairly firm in texture with large, moist flakes. Fresh vs. Gassed.

Amberjack – Fair supply @ a great price. It is meaty, flavorful and firm. It holds up well on the grill and great prepared blackened (Black Jack).

King Mackerel – It has a rich, pronounced flavor. The meat is soft, flaky and moist. The outer bands of dark, strong-tasting meat along the midline may be cut out for a milder flavor. We are getting a limited daily supply.

Swordfish – Prices have dropped this week. We are sourcing some fish from the North East Atlantic. Sword is moist and flavorful with a slightly sweet taste. The flesh is firm & color can vary from white and ivory to pink and orange. Color variation does not indicate quality, and all swordfish turn beige after cooking.

Yellowfin Tuna – Prices Market prices dropped drastically on #1 grade & #2 grade. Itsumo tuna is excellent all natural fresh red #1 grade bread loaf cut tuna from the Philippines. More information on Itsumo Tuna …click here.

Escolar – Often referred to as white tuna, it has an oil content of 14–25% in its flesh. Grilling will greatly reduce the heavy fat content in the fish. Portions should be no greater than 6 ounces. Limited supply = call early.

Wahoo – A member of the mackerel family. The flesh is firm and steak like. Best cooked on the grill, it is meaty yet relatively mild. We have been seeing a fair daily supply in the last couple of weeks.

Wild Striped Bass – Maryland and Rhode Island opened last week. This fish is moderately fatty, with a full flavor. Many chefs will crisp up the skin in a hot skillet and then bring up to temp with a little moist heat. Please call for daily catch. Please call ahead to confirm availability, sizing and secure fish.

Cobia – When raw, cobia is soft and juicy, comparable to Toro tuna or Chilean sea bass. Cooked, it is flaky, very white and delicious. Call for availability of wild caught and/or farm raised fish.

Black Bass – Mild, fresh, somewhat delicate flavor with a tender but firm texture. The firm, lean meat cooks up snow white. Small 1-2# fish are perfect for roasting. Limited catch.

Chilean Sea Bass – We buy huge frozen H&G fish, which we properly thaw and cut off the bone to order. Chilean sea bass has a rich, melt-in-your-mouth flavor. The moderately oily meat is tender and moist with large, thick flakes. Meat from raw Chilean sea bass is snow white. When cooked, the meat remains white, comparable in appearance to cod.

Snapper – The commercial fishery for vermilion snapper in the South Atlantic federal waters that closed on March 19, 2010, will reopen June 30, 2010. We are primarily sourcing Gulf Reds, Dotted Rose (lane) and 1-2# Yellowtails. Please call to find out about our daily catch.

Corvina – Also marketed as a California bass, they actually eat very much like grouper and similar to redfish. Most of these fish are coming in from Costa Rica.

Redfish –Wild catch will be limited now that North Carolina is now closed. We are sourcing some farmed product. Very limited supply. Baja redfish may also be available.

Pan Fish – Please call to preorder & confirm availability on croaker (named after the sound they make when caught) , bluegill, mackerel, speckled trout, sea bream, perch, mullet and others.

Carolina Catfish & Mountain Rainbow Trout – Available year round with a price point that will work for any menu. (note: the Carolina all natural catfish is a preorder item) Click here for more information.

Other Farm Raised Fish – Arctic char, tilapia, steelhead trout, red trout, hybrid bass & barramundi. Call for today’s selection.

Other Fresh Fish – Day to day supply and good pricing on king clip, tripletail, pompano, hamachi, hake, shark, drum, pollack, sheepshead, ocean perch & more. We also have a full line of the highest quality portioned frozen fish.

Live Maine Lobsters – The lobsters are harvested from depths of 15 to 1,000 feet in rectangular, wire-mesh traps. Market sizes range from "chicks" (1 to 1 1/8 pound) to jumbos (over 3 pounds). A pound of meat can be extracted from four to six lobsters weighing 1 to 1 1/4 pounds. Frozen lobster tails are in good stock and reasonably priced. Check out our signature fresh cooked & picked jumbo knuckle meat… click here for picture.

Live Crawfish - Please contact your Inland Seafood sales representative for more details. All live Crawfish will be sold in fill 40# sacks. Sorry, but no splitting sacks.

Clams & Mussels - We have a great selection of wild and farm raised clams, as well as cold water rope grown mussels. Manila clams and Mediterranean mussels are also available with a preorder.

Oysters – We offer a tremendous selection of cold water oysters form the northeast & northwest. Please call before noon on Monday to check out our selection for the week. Preorder to help secure product. Very unfortunately the Ameripure Oyster Company has indefinitely closed their operation. They were our main supplier for pasteurized fresh in shell oysters. There is limited supplies left on live in shell gulf oysters and fresh shucked oysters = day to day availability. There are some frozen oyster products (shucked & on the half shell), but supplies are going fast as well. We will keep you posted as more news comes in.

As prices have been on the rise and there may be some shortages on specific sizes & brands, many people are stocking up on all shrimp because of the potential closings in the Gulf and how it will impact the market.

Fresh Domestic Wild Caught Shrimp

Never Farm-Raised, All American Wild Shrimp is wild-harvested and caught naturally in the waters along the Southeast Coast.
Compare for yourself and we believe that you will discover what U.S. Shrimpers have known for generations...nothing beats the taste of All American Wild Shrimp.

Inland Fresh Anti- Biotic Free All Natural Meats – Please make sure to check out our incredible selection of all natural anti biotic free meats. Check out Phil Fortson’s Specialty Brand Market Report.

We have a SEARCH feature on our Inland Seafood Blog. It is a quick reference for any questions you may have about our signature products. Simply type in a brief description of the product you are sourcing and the search engine will show all related articles with detailed information.

Start your search by clicking here… inlandseafoodblogspot. To check out our Video & Slideshow Archives @ click here.

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This Week’s Meat Features…

PILOT BRAND New Zealand French Cut Rack of Lamb

Naturally healthier, grass-fed lamb is higher in omega-3 fatty acids, unsaturated fats, vitamin E, conjugated linoleic acid (CLA), and protein than grain-fed lamb. Aged for guaranteed tenderness, then quick-frozen to seal in its natural succulence, our Pilot Brand lamb has a delicate, mild flavor that exemplifies the best qualities of delectable grass-fed lamb. It just doesn’t get any better than this.

Please Note: Pack size is now 2 racks per pack rather than 4 racks per pack.

Marcho Farms Block Ready Domestic Lamb Loin

the chine bone has been split to easily cut chops with little to no waste
Click here for a short demo.

Montana Ranch Brand Piedmontese Beef

-Inland is proud to be an exclusive carrier of this unique breed of cattle.
-We are actively stocking Primal and Secondary cuts….please call today for specs and pricing, don’t miss out on the chance to serve this knife tender Italian delicacy.

Eden Farms All Natural, Berkshire Pork, Iowa

-100% true Berkshire breed, never administered anti-biotics or hormones
-Family farmed and owned artisan pork
-Tenderloins, Bellies, Butts, Bacon (slab/slice), and the 10 bone French Cut (chop ready) Rib Rack is still on special at only $7.55 lb this summer!!!

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GULF OIL SPILL UPDATE
NFI Suggests Restaurant Talking Points

As the Gulf oil spill continues without an immediate solution, the impact to the natural and human resource in that region becomes more and more apparent the need for accurate, coherent, coordinated messaging about seafood and the seafood community is paramount.

With this in mind NFI has distributed two sets of simple talking points to our restaurant and retail members as well as to the National Restaurant Association and the Food Marketing Institute. Seafood from the Gulf and from our sourcing partners worldwide continues to be safe and healthy & we recognize that wait staff and retail associates often find themselves on the front lines of delivering that message.

Suggested Seafood Wait Staff Talking Points

Two months into the disastrous oil spill in the Gulf of Mexico the National Fisheries Institute continues to work with the media to ensure that the proper perspective is placed on the safety and amount of seafood that America harvests from the Gulf, as well as the impact on the lives of those who work the water in that region.

In many cases news reports from the very first week of the crisis were right on target with an accurate message, like USA Today; Spill's effects unlikely to make way to grocery aisles. Well-researched stories from even this week, like the Wall Street Journal; Impact on Seafood Prices Is Limited, continue to deliver that message.

However, as the impact continues to be felt and reported on, consumers are now being exposed to headlines like Seafood safety concerns take toll in restaurants nationwide and Oil spill stirs study, debate over health impacts. Headlines like those often serve to bring the conversation to wait staff who, these days, find themselves fielding questions better directed to scientists and regulators at the National Oceanic and Atmospheric Administration or the Food and Drug Administration.

With that in mind we’ve developed a few talking points you may be interested in sharing with your wait staff. They are simple, straight forward and based on NOAA, FDA and other regional regulatory sources:

We know seafood from the Gulf of Mexico is safe and healthy because the waters where the oil is are closed to fishing and officials have tested thousands of samples from the rest of the Gulf and found no contamination.

Seafood from the Gulf is safe to eat because officials are testing more of it than they ever have at any time and haven’t had to reject a single fish for contamination.

Only about 2% of seafood actually comes from the Gulf—we get fish from all over the country and even the world.

We buy fish everywhere from New England to New Zealand and that ensures if there is a disruption in supply, like there is now in the Gulf, there won’t be a shortage.

Gulf fishermen have been hit hard by this and one way to help them is to buy Gulf seafood --- it remains safe, healthy and delicious.

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Everyone is fully aware of situation in Gulf and the unfortunate effect of the oil spill on the US seafood industry.

We are doing our best to supply both Shrimp and Oysters of all sizes from Domestic sources. Please talk to your Inland Seafood representative about pricing and availability as it is changing daily; even imports on both of these products are rising in the market due to speculation. Cost effective alternative exist both fresh and frozen.

Inland Seafood will continue to promote fish from the Gulf. Groupers, snappers, mahi and other catch are still thriving and safe. It is imperative that consumers realize that these fish are caught in deep waters and are able to sense unfavorable conditions. Please help us support our local fisheries.

******************************************

Have a great week and thank you again for choosing Inland Seafood.

404-350-5850 Atlanta 800-883-3474

205-252-0344 Birmingham 888-271-3474

704-332-3474 Charlotte 800-926-3474

504-821-4500 New Orleans 888-821-1916

White/Ivory King Salmon

2010-06-25T22:47:00.000-04:00

White/Ivory King Salmon.

These fish are hook & line caught in the inward passage of Alaska and are destined to spawn in rivers that are the home to massive Grizzly Bears that feed on these salmon as they make their way up the black volcanic basalt rocks that line the rivers.

These rocks turn black when wet. A normal king salmon’s skin turns red when they travel up stream and it makes them an easy prey for the near sighted ravenous bears. Over multiple generations certain King Salmon’s skin did not turn as red on their upstream travels because their meat was not as red and became a prime example of Darwinian change by evolution.

These special White Kings, with the fat laden pale Ivory /White meat, skin transposed to became black as they traveled upstream to spawn presenting them with the perfect camouflage against the black basalt rocks and therefore became invisible to the hungry bears. Thus a new strain of salmon appeared that many gourmets consider richer and more flavorful than any other Red Meat King Salmon from the same area.

We have a limited number of these fish .All were caught by hook & line while still in the salt water of the inward passage heading to their home streams to spawn.

report 6.21.10

2010-06-21T09:08:00.000-04:00

Here are just a few observations from this week’s market.

Wild Caught Salmon – We are currently bringing in a good daily supply on Columbia River King salmon and sockeye salmon from the Prince William Sound.

Market prices are starting to come down on some of the troll caught King salmon. We starting seeing some of the Sockeyes come in last week @ a premium price. We hope this will change shortly as the season is still young. The market on these species may be up 20-25% over last year’s prices.

The flavor of Alaska Salmon depends upon fat content and the environment in which it matured. Alaska's icy, pure waters and the abundance of natural food give Alaska Salmon unparalleled flavor. The fat content of salmon depends not only on the genetic make-up of each species, but also on its spawning cycle. The longer and more vigorous the freshwater trip = the more fat the fish will carry as it leaves the ocean.

Farm Raised Salmon – The market has dropped some this week. We are sourcing Atlantic salmon from Scotland, Norway, Canada & Chile. Call for case breaks.

Sturgeon – We will be bringing in wild caught sturgeon from the Columbia River as well as some farmed fish this week. They primarily feed on fish, shellfish, crayfish, and on various aquatic invertebrates, clams, amphipods, and shrimp. The flesh is firm with a fairly heavy fat content and butter like flavor. White sturgeon are the largest freshwater fish in North America and can weigh over 1,500 pounds, be 20 feet in length, and live for over 100 years.

Triggerfish - It is a smaller fish, usually less than 5 pounds in weight. Despite its tough skin, it is an excellent fish to eat, with firm, tasty white flesh. Limited daily catch.

Flounder, Cod & Haddock – Supply is tight and prices are up. We have dayboat fresh flounder or precut previously frozen fillets for less money.

Monk & Skate – New restrictions on ground fishing in the northeast will hamper supply and increase pricing. Monk feed off of smaller fish and crustaceans.

Loupe de Mer – Beautiful small fish coming from Greece. This fish is also marketed as Branzini or Branzino. It is a great fish to use for a whole roasted presentation

Grouper – Supply is good and prices have dropped. Red & Black Groupers have a mild but distinct flavor, somewhere between bass and halibut. The taste of most groupers is similar, with slight differences in flavor and texture, depending on size, species and location of harvest. Red grouper is sweeter and milder than black grouper. Beautiful dayboat fresh groupers from the Carolina coast daily.

Wreckfish - AKA Stone Bass! Coming in from South Carolina coast, these fish average 30-50# whole weight. They are deep-water fish found on the ocean bottom at depths between 130 to 2,000 ft. They inhabit shipwrecks (hence their name). Diet consists mainly of large ocean cephalopods & crustaceans. They have snow white meat with high fat content.

Mahimahi – True fresh cut off the bone fillets are @ a premium. Mahi has a sweet, mildly pronounced flavor similar to swordfish. The lean meat is fairly firm in texture with large, moist flakes.

Amberjack – Great supply @ a great market price. It is meaty, flavorful and firm. It holds up well on the grill and great prepared blackened (Black Jack).

King Mackerel –Mackerel has a rich, pronounced flavor. The meat is soft, flaky and moist. The outer bands of dark, strong-tasting meat along the midline may be cut out for a milder flavor. We are getting a limited daily supply.

Swordfish – Supply is day to day. We are sourcing some fish from the North East Atlantic. Sword is moist and flavorful with a slightly sweet taste. The flesh is firm & color can vary from white and ivory to pink and orange. Color variation does not indicate quality, and all swordfish turn beige after cooking.

Yellowfin Tuna – Fair supply coming in on fresh catch. Itsumo tuna is an excellent all natural fresh red #1 grade bread loaf cut tuna from the Philippines. For more information on Itsumo Tuna …click here.

Escolar – Often referred to as white tuna, it has an oil content of 14–25% in its flesh. Grilling will greatly reduce the heavy fat content in the fish. Portions should be no greater than 6 ounces. Limited supply = call early.

Wahoo – A member of the mackerel family. The flesh is firm and steak like. Best cooked on the grill, it is meaty yet relatively mild. We have been seeing a fair daily supply in the last couple of weeks.

Wild Striped Bass – Maryland and Rhode Island opened last week. This fish is moderately fatty, with a full flavor. Many chefs will crisp up the skin in a hot skillet and then bring up to temp with a little moist heat. Please call for daily catch. Please call ahead to confirm availability, sizing and secure fish.

Cobia – When raw, cobia is soft and juicy, comparable to Toro tuna or Chilean sea bass. Cooked, it is flaky, very white and delicious. Call for availability of wild caught and/or farm raised fish.

Black Bass – Mild, fresh, somewhat delicate flavor with a tender but firm texture. The firm, lean meat cooks up snow white. Small 1-2# fish are perfect for roasting. Limited catch.

Hybrid Bass – A cross breed of a white and stripe bass from Eastern North Carolina. They eat mild with a tender but firm texture. The firm, lean meat cooks up snow white. Small 1-2# fish are perfect for roasting.

Black Cod/Sable - Black Cod’s succulence is often compared to sea bass. Some people call it Sablefish because of the soft, delicate texture. It is rich in heart-healthy Omega-3 fatty acids. We sell previously frozen fillets.

Snapper – Dotted Rose Snappers have been coming in daily @ a very fair price. The commercial fishery for vermilion snapper in the South Atlantic federal waters that closed on March 19, 2010, will reopen June 30, 2010. We are primarily sourcing Gulf Reds, Dotted Rose (lane) and 1-2# Yellowtails. Please call to find out about our daily catch.

Corvina – Also marketed as a California bass, they actually eat very much like grouper and similar to redfish. Most of these fish are coming in from Costa Rica.

Redfish –Wild catch will be limited now that North Carolina is now closed. We are sourcing some farmed product. Very limited supply. Baja redfish may also be available.

Pan Fish – Please call to preorder & confirm availability on croaker (named after the sound they make when caught) , bluegill, mackerel, speckled trout, sea bream, perch, mullet and others.

Carolina Catfish & Rainbow Trout – Available year round with a price point that will work for any menu. (note: the Carolina all natural catfish is a preorder item) Click here for more information.

Other Fresh Fish – Day to day supply on tripletail, pompano, hamachi, drum, pollack, sheepshead, ocean perch & more. We also have a full line of the highest quality portioned frozen fish.

Live Crawfish - Please contact your Inland Seafood sales representative for more details. All live Crawfish will be sold in fill 40# sacks. Sorry, but no splitting sacks.

Live Maine Lobsters – The lobsters are harvested from depths of 15 to 1,000 feet in rectangular, wire-mesh traps. Market sizes range from "chicks" (1 to 1 1/8 pound) to jumbos (over 3 pounds). A pound of meat can be extracted from four to six lobsters weighing 1 to 1 1/4 pounds. Frozen lobster tails are in good stock and reasonably priced. Check out our signature fresh cooked & picked jumbo knuckle meat… click here for picture.

Clams & Mussels - We have a great selection of wild and farm raised clams, as well as cold water rope grown mussels. Manila clams and Mediterranean mussels are also available with a preorder.

Gulf Oysters – Very unfortunately the Ameripure Oyster Company has indefinitely closed their operation. They were our main supplier for pasteurized fresh in shell oysters. There is limited supplies left on live in shell gulf oysters and fresh shucked oysters = day to day availability. There are some frozen oyster products (shucked & on the half shell), but supplies are going fast as well. We will keep you posted as more news comes in.

Buyer Beware – Look out for previously frozen shucked oysters, being sold as fresh product. The liquid will be very milky.

Crab – Call us for King crab legs & meat, snow crab legs & meat, cocktail claws & fingers, fresh & pasteurized crabmeat in all sizes: claw, special, back fin, lump, jumbo lump & colossal. We are stocked up.

Shrimp – Frozen prices have been on the rise and there may be some shortages on specific sizes & brands. People are stocking up on all shrimp because of the potential closings in the Gulf and how it will impact the market.

Inland Fresh Anti- Biotic Free All Natural Meats – Please make sure to check out our incredible selection of all natural anti biotic free meats. Check out Phil Fortson’s Specialty Brand Market Report.

This Week’s Feature…
Wagyu Beef

Our supply of Kobe Beef is raised on open pastures by Strube Ranch in Texas cattle country.
Its Waygu (meaning "Beef of Japan") herds have a deep heritage that can be traced back to Japan.

Strube Ranch “Kobe” beef is raised without added hormones or antibiotics and is intensely marbled, creating superior flavor and tenderness.

A gradual program of seven different feed rations is strictly followed to influence marbling and taste.

Strube Ranch Kobe Beef is fed no animal by-products.

Elgan: NY burger joint goes social, mobile
By Mike Elgan
May 31, 2010, 12:34 PM EDT

An organic burger restaurant in midtown Manhattan is using social networking for menu development, marketing, entertainment and even social change. It’s delicious plans suggest ways that businesses of all kinds can transform themselves by "crowdsourcing" not only marketing, but product development as well.

When the 4food eatery opens its doors at the corner of 40th and Madison on July 6, it just might usher in a new era in the integration of social networking with the real world.

A 240-square-foot monitor in the restaurant will constantly stream Foursquare check-ins, tweets from Twitter, and restaurant information. In other words, the restaurant itself will be a social networking application. Customers will be able to see tweets and status updates, and they'll be able to reply to them or add their own with their cell phones or whatever mobile devices they have, using the restaurant's free Wi-Fi connection. Full article click here.

Gulf Oil Spill Upping Price for Domestic Shrimp
By THE ASSOCIATED PRESS Published: June 12, 2010

RALEIGH, N.C. (AP) -- U.S. shrimpers who comb seas unaffected by the oil-slickened Gulf are raising prices as demand for their catch rises, bringing a potential -- but bittersweet -- respite from some tough years.

''We are getting calls from buyers who haven't bought from us in awhile and who are offering more money,'' said Rutledge Leland, owner of Carolina Seafood in McClellanville, S.C.
Fishermen in North Carolina, South Carolina, Georgia and Texas, whose waters have not been affected by oil, say prices for their shrimp have gone up as processing plants that normally buy Gulf seafood turn to other docks for their supply.

Leland, who is also the mayor of the small fishing town, said the price for frozen shrimp has increased about 30 percent in the last couple of months, a jump he said was aided by the April 20 Gulf spill that has closed about a third of federal waters in the Gulf to fishing boats for fear of contaminated seafood.

The federal government has declared fishery disasters for Louisiana, Mississippi, Alabama and Florida, which could bring emergency payments for commercial fishermen.
While 90 percent of the shrimp consumed in the U.S. is imported from overseas, most domestic shrimp is caught in the Gulf.

Fishermen who work outside the closed waters say they're not pleased to profit from the misfortune spreading from the Gulf. ''We rather see us win because we have the best product than by default because somebody went out of business,'' said Sean McKeon, president of the N.C. Fisheries Association, which represents fishermen and their families.

The price of wild American shrimp has plummeted over the years because of the recession and overseas competition, said John Wallace, who owns two shrimping boats in Darien, Ga. Last year, he took a $17,000 loss.

Wallace, the marketing director for the Georgia Shrimp Association, said local shrimpers have been getting calls from buyers who normally get their shrimp from the Gulf. If prices stay high, he estimated shrimpers in his area could make between $50,000 and $75,000 -- helping some finally turn profits.

''We as fishermen are eternal optimists,'' Wallace said. ''We keep telling ourselves that next year will be better, next season will be better, next moon will be better.''
Craig Wallis, a shrimper who has seven boats in Palacios, Texas, said his prices are rising even though his shrimping season does not begin until mid July. Wallis said he only expects to have enough shrimp to provide to his regular customers, but calls from needy new buyers are already helping him.

''We don't have no excess to be sending stuff anywhere else,'' he said.
Despite the price spike, it's unclear if the trend will help the industry in the long run, said John Williams, executive director of the Southern Shrimp Alliance, an advocacy group. It's not known yet how much the spill will harm the national supply, he said.
''If we are down substantially, I'm sure importers will try to step in and take some of the market share,'' Williams said.

In some cases, they already have.
James Clarkson, a chef at Clawson's 1905 Restaurant & Pub in Beaufort, N.C., has started importing shrimp from Asia instead of purchasing from Gulf fishermen. The restaurant serves about 200 pounds of shrimp a week, he said. Since the spill, a 50-pound case of shrimp has jumped more than 60 percent in price.

''As soon as they had the accident, prices went right up,'' Clarkson said. ''That cuts into the profits of our restaurant. It was killing us.''
Doug Cross, owner of Grantsboro, N.C.-based seafood distributor Pamlico Packing Co., said potential profits for shrimpers from ''panic buying'' could be short-lived if restaurants determine their catch is too expensive and take the seafood off their menus.

''It can fall off a cliff, crash,'' Cross said. ''Restaurants can't afford up to so much for shrimp ... Somewhere there's a ceiling.''

Marine Harvest reports sustainability progress

By SeafoodSource staff June, 2010 - The infectious salmon anemia (ISA) outbreak that has crippled Chile's salmon-farming industry since mid-2007 is "stabilizing," Marine Harvest said in its 2009 sustainability report, released on Friday.

The world's largest farmed salmon producer attributed the effort to get ISA under control to a reduction in stocking density, implementation of strict sanitary measures and procedures, coordinated zone production and fallowing, improved husbandry and management, heightened surveillance and vaccination. For full article… click here.

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Inland Seafood Credit Card Billing

We are accepting applications for using your business Visa or Master Card for direct billing. Customers are finding that there are many advantages to this program.

· Often there are rewards offered by the credit card companies.
· There is quick web access to account statements.
· Convenience with expediting receivables.
· Simplifies food cost management.
· It will save on using checks.
· Consolidates billing.

Please let us know if you would like to apply for this form of billing.

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Have a great week and thank you again for choosing Inland Seafood.

404-350-5850 Atlanta 800-883-3474

205-252-0344 Birmingham 888-271-3474

704-332-3474 Charlotte 800-926-3474

504-821-4500 New Orleans 888-821-1916

Specialty Brand Market Report 6.15.10

2010-06-15T16:18:00.006-04:00

We have seen some recent price movement in several markets that are driven by either commodity exchanges, or currency exchange rates worldwide. In some cases the movement has been favorable to pricing.

A weaker Euro has affected the price of all European commodities. Cheese prices are beginning to react to the stronger US Dollar. We have lowered the price of a few products to immediately reflect savings, specifically Reggiano, Grana Padano, Taleggio and Manchego Curado 3 month. Take advantage of this opportunity to really put a push on these items.

The beef market continues the roller coaster ride that it has been on all year. While All-Natural Striploins and Ribeyes have stabilized a bit, Tenderloins continue to be difficult to source and expensive.

There doesn’t appear to be much relief in that specific market due to increased exports to Korea, Europe, Vietnam and Russia. These emerging markets are drawing from limited stocks of US produced Natural Beef as Australia’s production continues to lag behind historical numbers due to severe weather patterns over the past two years.

Secondary cuts will remain stable for the most part, with the exception of undervalued cuts like Hanger Steak, Boneless Short ribs, Brisket and possibly Sirloin Flap. Summer sees the strongest demand for Ground Beef and packers are finding themselves upside-down on these cuts relative to price to value ratio.

These packers are hesitant to build in added labor cost and packaging cost to these cuts when they can simply toss them into the grind and still break even.

Expect prices to go up on these cuts in the instances where packers go to effort to put them up. As an example, we have seen Hanger prices jump 100% over a couple of week span from one of our producers.

Pork pricing has remained strong but stable. I do not foresee any dramatic changes in the coming weeks save for the continued stress in Pork Tenderloin.

While Rack sales are up, these increases have not kept pace with the demand for Tenderloin. Belly prices remain high which affects prices for Apple Bacon and Slab Bacon.

There doesn’t appear to be any relief in the near future as Belly supply domestically is outstripped by demand. Value cuts include Butts, Sirloins, Osso Bucco and other secondary cuts.

Phil Fortson
Specialty Brands Manager
Inland Seafood

report 6.14.10

2010-06-14T13:24:00.000-04:00

We purchase seafood from fishing ports and aquaculture farms all over the world.

We are an active lobbyist for the conservation and management of our seafood resources.

We receive and process shipments daily from our regional offices in Atlanta, Birmingham, Charlotte, Wilmington and New Orleans as well as Miami — where we receive and process shipments from Mexico, Chile, Peru and the rest of Central and South America and the Caribbean — and deliver to our customers throughout the Southeast, from New Orleans to Richmond, Nashville to Jacksonville.

Here are just a few observations from this week’s market.

Wild Caught Salmon – Prices are starting to come down on some of the troll caught King salmon. We starting seeing some of the Sockeyes come in last week @ a premium price. We hope this will change shortly as the season is still young. The market on these species may be up 20-25% over last year’s prices.

The flavor of Alaska Salmon depends upon fat content and the environment in which it matured. Alaska's icy, pure waters and the abundance of natural food give Alaska Salmon unparalleled flavor. The fat content of salmon depends not only on the genetic make-up of each species, but also on its spawning cycle. The longer and more vigorous the freshwater trip = the more fat the fish will carry as it leaves the ocean.

We will be sourcing wild Alaskan King, Sockeye, Coho and Keta salmon over the next few months.

Farm Raised Salmon – The market has dropped some this week. We are sourcing Atlantic salmon from Scotland, Norway, Canada & Chile. Call for case breaks.

Grouper – Supply is good and prices have dropped. Red & Black Groupers have a mild but distinct flavor, somewhere between bass and halibut. The taste of most groupers is similar, with slight differences in flavor and texture, depending on size, species and location of harvest. Red grouper is sweeter and milder than black grouper. Beautiful dayboat fresh groupers from the Carolina coast daily.

Wreckfish - AKA Stone Bass! Coming in from South Carolina coast, these fish average 30-50# whole weight. They are deep-water fish found on the ocean bottom at depths between 130 to 2,000 ft. They inhabit shipwrecks (hence their name). Diet consists mainly of large ocean cephalopods & crustaceans. They have snow white meat with high fat content.

Triggerfish - It is a smaller fish, usually less than 5 pounds in weight. Despite its tough skin, it is an excellent fish to eat, with firm, tasty white flesh. Limited daily catch.

Alaskan Halibut– It is a flavorful, naturally lean and light fish. Alaska Halibut's mild, slightly sweet flavor is a prime reason for its widespread popularity among consumers and chefs. It is known for its firm, flaky texture and delicate, succulent flavor. Halibut maintains its shape and is suitable for all types of cooking methods and ethnic applications. We will start bringing in some sushi quality fish from Nova Scotia this week, call for more info.

Mahimahi - We are @ that time of year again when some other suppliers will switch over to gassed fish, because catch tightens up on these species. Mahi, swordfish, grouper, snapper and tilapia are the most common fish that are gassed and sold as fresh cut. Though the FDA has determined that this process is not harmful to your health, it is important that you get what you pay for and know what you get.

The color of the flesh of this gassed fish is very pink and will hold that color much longer than fresh cut… masking the true freshness. Prices will seem exceptionally low, but those prices should not be compared to true fresh cut fish. For more information… click here.

Amberjack – Great supply @ a great market price. It is meaty, flavorful and firm. It holds up well on the grill and great prepared blackened (Black Jack).

King Mackerel –Mackerel has a rich, pronounced flavor. The meat is soft, flaky and moist. The outer bands of dark, strong-tasting meat along the midline may be cut out for a milder flavor. We are getting a limited daily supply. Please call early to secure product.

Corvina – Also marketed as a California Bass, they actually eat very much like grouper and similar to redfish. Most of these fish are coming in from Costa Rica.

Redfish –Wild catch will be limited now that North Carolina is now closed. We are sourcing some farmed product. Very limited supply.

Snapper – Dotted Rose Snappers have been coming in daily @ a very fair price. The commercial fishery for vermilion snapper in the South Atlantic federal waters that closed on March 19, 2010, will reopen June 30, 2010. We are primarily sourcing Gulf Reds, Dotted Rose (lane) and 1-2# Yellowtails. Please call to find out about our daily catch.

Swordfish – Supply is still tight. We may soon be sourcing more from the North East Atlantic. Sword is moist and flavorful with a slightly sweet taste. The flesh is firm & color can vary from white and ivory to pink and orange. Color variation does not indicate quality, and all swordfish turn beige after cooking.

Wahoo – A member of the mackerel family. The flesh is firm and steak like. Best cooked on the grill, it is meaty yet relatively mild. We have been seeing a fair daily supply in the last couple of weeks.

Yellowfin Tuna – Fair supply coming in on fresh catch. Itsumo tuna is an excellent all natural fresh red #1 grade bread loaf cut tuna from the Philippines. For more information on Itsumo Tuna …click here.

Escolar – Often referred to as white tuna, it has an oil content of 14–25% in its flesh. Grilling will greatly reduce the heavy fat content in the fish. Portions should be no greater than 6 ounces. Limited supply = call early.

Wild Striped Bass –Maryland and Rhode Island opened last week. This fish is moderately fatty, with a full flavor. Many chefs will crisp up the skin in a hot skillet and then bring up to temp with a little moist heat. Please call for daily catch. Please call ahead to confirm availability, sizing and secure fish.

Cobia – When raw, cobia is soft and juicy, comparable to Toro tuna or Chilean sea bass. Cooked, it is flaky, very white and delicious. Call for availability of wild caught and/or farm raised fish.

Black Bass– Mild, fresh, somewhat delicate flavor with a tender but firm texture. The firm, lean meat cooks up snow white. Small 1-2# fish are perfect for roasting. Limited catch.

Hybrid Bass – A cross breed of a white and stripe bass from Eastern North Carolina. They eat mild with a tender but firm texture. The firm, lean meat cooks up snow white. Small 1-2# fish are perfect for roasting.

Flounder, Cod & Haddock – Supply is tight and prices are up. We have dayboat fresh flounder or precut previously frozen fillets for less money.

Monk & Skate– New restrictions on ground fishing in the northeast will hamper supply and increase pricing. Monk feed off of smaller fish and crustaceans.

Loupe de Mer – Beautiful small fish coming from Greece. This fish is also marketed as Branzini or Branzino. It is a great fish to use for a whole roasted presentation
Pan Fish – Please call to preorder & confirm availability on croaker (named after the sound they make when caught) , bluegill, mackerel, speckled trout, sea bream, perch, mullet and others.

Carolina Catfish & Rainbow Trout – Available year round with a price point that will work for any menu. (note: the Carolina all natural catfish is a preorder item) Click here for more information.

Other Fresh Fish – Day to day supply on tripletail, pompano, hamachi, drum, pollack, sheepshead, ocean perch & more. We also have a full line of the highest quality portioned frozen fish.

Gulf Oysters – Expect shortages on fresh Gulf shell oysters and especially on shucked product for weeks to come. We will continue to source shucked oysters from the Northwest and cold water in shell oysters from the Northeast & Northwest. Call Monday morning for our latest selections and to place a preorder.

Live Crawfish - Please contact your Inland Seafood sales representative for more details. All live Crawfish will be sold in fill 40# sacks. Sorry, but no splitting sacks.

Live Maine Lobsters– The lobsters are harvested from depths of 15 to 1,000 feet in rectangular, wire-mesh traps. Market sizes range from "chicks" (1 to 1 1/8 pound) to jumbos (over 3 pounds). A pound of meat can be extracted from four to six lobsters weighing 1 to 1 1/4 pounds. Check out our signature fresh cooked & picked jumbo knuckle meat… click here for picture.

Clams & Mussels- We have a great selection of wild and farm raised clams, as well as cold water rope grown mussels. Manila clams and Mediterranean mussels are also available with a preorder.

Shrimp – Prices have been on the rise and there may be some shortages on specific sizes & brands. People are stocking up on all shrimp because of the potential closings in the Gulf and how it will impact the market.

Inland Fresh Anti- Biotic Free All Natural Meats – Please make sure to check out our incredible selection of all natural anti biotic free meats.

We have a SEARCH feature on our Inland Seafood Blog. It is a quick reference for any questions you may have about our signature products. Simply type in a brief description of the product you are sourcing and the search engine will show all related articles with detailed information. Start your search by clicking here… inlandseafoodblogspot.

To check out our Video & Slideshow Archives @ click here.

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This Week’s Features…

Wild Alaskan Keta Salmon
Scientific Name: Oncorhynchus Keta Other Market Names: Arctic Keta, Silverbrite, Chum Vernacular Names: Dog Salmon, Calico Salmon

It looks very similar to a Sockeye salmon when ocean fresh. Keta salmon is smaller, has a lighter colored flesh and has a milder flavor.

Keta Salmon gets the name “dog salmon” partially due to its many sharp and large teeth and because of the hook nose of the male salmon. Keta salmon runs are typically seen in Alaska starting in mid June and running through September.

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Fresh Domestic Wild Shrimp

Never Farm-Raised, All American Wild Shrimp is wild-harvested and caught naturally in the waters along the Southeast Coast.

Compare for yourself and we believe that you will discover what U.S. Shrimpers have known for generations...nothing beats the taste of All American Wild Shrimp.

Fresh Cooked & Picked Lobster Knuckle Meat & Lobster Claw Meat
an Inland Seafood Exclusive from Maine

Inland product code number = 130100 (2# bag) All those who love live Maine Lobsters can tell you the most succulent part of the lobster is not the tail or the claws, it’s the juicy knuckle meat.

These tasty knobs of pure lobster meat resemble the largest jumbo lump crabmeat you can find. Cheaper than Crabmeat.

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Comeaux's Andouille Sausages

In 1969, Frank & Eula Comeaux began their family business in Lafayette, Louisiana.

Frank developed his unique pork recipe that became known as "the best sausage in town". Their business grew rapidly and the Comeaux name became known throughout various parts of Louisiana and the United States.

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Meats by Linz
Baseball Cut - 8 ounce Sirloin Steak

Meats by Linz, Inc. is a privately held, family operated meat purveyor.

What started as a neighborhood butcher shop has expanded into one of Chicagoland’s premier steak providers servicing the finest hotels.
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Wicked Picked Peekytoe Crabmeat

Peekytoe is actually the leg meat of the Sand Crab, a close relative of the Jonah crab. This crabmeat is sweet and delicate.

It is best suited to simple preparations and is great in any picked crabmeat recipe.

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Smoked Trout from Woodsmoke Provisions

North Carolina Mountain Trout that has been Soaked with Jack Daniels Bourbon Whisky and Smoked With Pecan Shells and Hickory Wood.

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Support for Gulf seafood building

By Christine Blank, SeafoodSource contributing editor 11 June, 2010 - Efforts to help fishermen and seafood companies impacted by the Gulf of Mexico oil spill are under way.

Foundation to help fishermen and their families.In addition, the Louisiana Seafood Promotion and Marketing Board has established a fund-raising initiative called Friends of the Fishermen.

For full article… click here.

Have a great week and thank you again for choosing Inland Seafood.

404-350-5850 Atlanta 800-883-3474

205-252-0344 Birmingham 888-271-3474

704-332-3474 Charlotte 800-926-3474

504-821-4500 New Orleans 888-821-1916

report 6.7.10

2010-06-07T07:54:00.000-04:00

Good morning and thank you for choosing Inland Seafood.

Here are just a few observations from this week’s market.

This report is a guide to help you in your buying decisions & to keep you informed regarding the current market. The price ranges refer to this week’s auction and are subject to change in the coming week based on market conditions.

Wild Caught Salmon – We are now offering Wild Alaskan Keta salmon fillet (p.b.o) # 120252 @ only 4.29 per pound, which is an incredible value in today’s salmon market. So far there have been limited landings on Sockeyes and Kings. We hope this will change shortly as the season is still young. The market on these species may be up 20-25% over last year’s prices.

The flavor of Alaska Salmon depends upon fat content and the environment in which it matured. Alaska's icy, pure waters and the abundance of natural food give Alaska Salmon unparalleled flavor. The fat content of salmon depends not only on the genetic make-up of each species, but also on its spawning cycle. The longer and more vigorous the freshwater trip = the more fat the fish will carry as it leaves the ocean. We will be sourcing wild Alaskan King, Sockeye, Coho and Keta salmon over the next few months.

Farm Raised Salmon – The market is starting to get back on track. We are sourcing Atlantic salmon from Scotland, Norway, Canada & Chile.

Mahimahi – We are @ that time of year again when some other suppliers will switch over to gassed fish, because catch tightens up on these species. Mahi, swordfish, grouper, snapper and tilapia are the most common fish that are gassed and sold as fresh cut. Though the FDA has determined that this process is not harmful to your health, it is important that you get what you pay for and know what you get. This gassed fish is very pink and will hold that color much longer than fresh cut… masking the true freshness. Prices will seem exceptionally low, but those prices should not be compared to true fresh cut fish. For more information… click here.

Swordfish – Supply is still tight. We may soon be sourcing more from the North East Atlantic. Sword is moist and flavorful with a slightly sweet taste. The flesh is firm & color can vary from white and ivory to pink and orange. Color variation does not indicate quality, and all swordfish turn beige after cooking. Swordfish attack.

Wahoo – A member of the mackerel family. The flesh is firm and steak like. Best cooked on the grill, it is meaty yet relatively mild. We have been seeing a fair daily supply in the last couple of weeks.

Cobia – When raw, cobia is soft and juicy, comparable to Toro tuna or Chilean sea bass. Cooked, it is flaky, very white and delicious.

Yellowfin Tuna – Good supply coming in. Itsumo tuna is an excellent natural fresh red #1 grade bread loaf cut tuna from the Philippines. For more information on Itsumo Tuna …click here.

Grouper – Supply is good and prices have dropped. Red & Black Groupers have a mild but distinct flavor, somewhere between bass and halibut. The taste of most groupers is similar, with slight differences in flavor and texture, depending on size, species and location of harvest. Red grouper is sweeter and milder than black grouper. Beautiful dayboat fresh groupers from the Carolina coast daily. Please call early to secure product.

Snapper – American Red snapper prices have dropped, as well as the Dotted Rose snappers. The commercial fishery for vermilion snapper in the South Atlantic federal waters that closed on March 19, 2010, will reopen June 30, 2010. We are primarily sourcing Gulf Reds, Dotted Rose (lane) and 1-2# Yellowtails. Please call to find out about our daily catch.

Monk & Skate – New restrictions on ground fishing in the northeast will hamper supply and increase pricing. Monk feed off of smaller fish and crustaceans. Click here for mini clip.

Hybrid Bass – A cross breed of a white and stripe bass from Eastern North Carolina. They eat mild with a tender but firm texture. The firm, lean meat cooks up snow white. Small 1-2# fish are perfect for roasting.

Wild Striped Bass – Tight market. This fish is moderately fatty, with a full flavor. Many chefs will crisp up the skin in a hot skillet and then bring up to temp with a little moist heat. Please call for daily catch.

Black Bass – Mild, fresh, somewhat delicate flavor with a tender but firm texture. The firm, lean meat cooks up snow white. Small 1-2# fish are perfect for roasting. Limited catch.

Alaskan Halibut – Supply is fair, but prices are still a little high for this time of year. It is a flavorful, naturally lean and light fish. Alaska Halibut's mild, slightly sweet flavor is a prime reason for its widespread popularity among consumers and chefs. It is known for its firm, flaky texture and delicate, succulent flavor. Halibut maintains its shape and is suitable for all types of cooking methods and ethnic applications.

Amberjack – Great supply @ a great market price. It is meaty, flavorful and firm. It holds up well on the grill and great prepared blackened (Black Jack).

King Mackerel –Mackerel has a rich, pronounced flavor. The meat is soft, flaky and moist. The outer bands of dark, strong-tasting meat along the midline may be cut out for a milder flavor. We are getting a limited daily supply. Please call early to secure product.

Flounder, Cod & Haddock – Supply is tight and prices are up. We have dayboat fresh flounder or precut previously frozen fillets for less money.

Loupe de Mer – Beautiful small fish coming from Greece. This fish is also marketed as Branzini or Branzino. It is a great fish to use for a whole roasted presentation.

Escolar –Has an oil content of 14–25% in its flesh. Grilling will greatly reduce the heavy fat content in the fish, making it edible without ill side-effects. Portions should be no greater than 6 ounces. Limited catch = call early.

Black Cod/Sable - Black Cod’s succulence is often compared to sea bass. Some people call it Sablefish because of the soft, delicate texture. It is rich in heart-healthy Omega-3 fatty acids. We sell previously frozen fillets.

Pan Fish – Please call to confirm availability of croaker (named after the sound they make when caught) , bluegill, Spanish mackerel, speckled trout, sea bream, dressed catfish, Nile perch and mullet.

Carolina Catfish & Rainbow Trout – Available year round with a price point that will work for any menu. (note: the Carolina all natural catfish is a preorder item) Click here for more information.

Other Fresh Fish – Day to day supply on King mackerel, trigger, pompano, hamachi, drum, pollack, sheepshead, ocean perch & more. We also have a full line of the highest quality portioned frozen fish.

Gulf Oysters – Expect shortages on fresh Gulf shell oysters and especially on shucked product for weeks to come. We will continue to source shucked oysters from the Northwest and cold water in shell oysters from the Northeast & Northwest.

Live Crawfish - Please contact your Inland Seafood sales representative for more details. All live Crawfish will be sold in fill 40# sacks. Sorry, but no splitting sacks.

Live Maine Lobsters – Great Great pricing on all sizes. The lobsters are harvested from depths of 15 to 1,000 feet in rectangular, wire-mesh traps. Market sizes range from "chicks" (1 to 1 1/8 pound) to jumbos (over 3 pounds). A pound of meat can be extracted from four to six lobsters weighing 1 to 1 1/4 pounds. Check out our signature fresh cooked & picked jumbo knuckle meat… click here for picture.

Shrimp – Prices have been on the rise and there may be some shortages on specific sizes & brands. People are stocking up on all shrimp because of the potential closings in the Gulf and how it will impact the market.

Biologists says oil spill won't wipe out shrimp

By MARY FOSTER, Associated Press Writer Mary Foster, Associated Press Writer – Tue Jun 1, 3:42 pm ET

NEW ORLEANS – Wildlife scientists think shrimp can survive the massive oil spill in the Gulf of Mexico.

Martin Bourgeois of the Louisiana Department of Wildlife and Fisheries says brown shrimp spawn offshore in January, February and March. Once the eggs hatch, the larva count on prevailing winds and currents to carry them to the Louisiana marsh, where they grow until it's time for them to swim back offshore to spawn.

May is the peak fishing season for brown shrimp. White shrimp season begins in August and continues until December. Bourgeois said Tuesday that white shrimp, spawn closer to shore, but otherwise the one-year life cycle is mostly the same.
The department says about 30 percent of Louisiana's Gulf waters are closed to shrimping.

Inland Fresh Anti- Biotic Free All Natural Meats – Please make sure to check out our incredible selection of all natural anti biotic free meats. Click here for a detailed report on dry aging beef.

We have a SEARCH feature on our Inland Seafood Blog. It is a quick reference for any questions you may have about our signature products.

Simply type in a brief description of the product you are sourcing and the search engine will show all related articles with detailed information.

Start your search by clicking here… inlandseafoodblogspot. To check out our Video & Slideshow Archives @ click here.

Inland Fresh Fish Portion Program… click here for demo.

Check out the portion section of our Inland Order Guide, you will see portion prices for fresh fish as well as Meats by Linz.

Compare our fresh fish portion prices by doing your own yield test. Believe it or not… you may find it to be more cost effective using our portioning program.

Consider the many advantages in using fish portion program…
· No waste
· Consistency in sizing
· Food cost
· Reduced labor cost
· Quality control
· Inventory control

Please let us know if you have any questions about the Inland Seafood Fresh Fish Portion Program.

Inland Seafood

Your Fresh Cut Advantage

Inland Seafood was founded in 1977 on the back of a pick-up truck and has grown to a company employing over 400 people.

We are privately owned by the founder of the company who is still actively involved. The company is run on a daily basis by the founder and other principals in ownership, who have been with the company for 20 and 25 years. Inland Seafood is not owned by an investment group/capital venture firm.

During these tumultuous economic times a lot of things have changed with the distribution of food, specifically seafood, in our markets.

Good companies you may have dealt with in the past, with good people, are no longer in business today. We need to put the past behind us and move forward. For those who don’t know Inland Seafood, or perhaps have forgotten who we are, please allow us to tell you our story.

Inland Seafood was founded on our passion for seafood and seafood will always be our first love. We have expanded that passion to include the best products available that the culinary world has to offer to include hormone free, antibiotic free proteins.

We now carry beef, 100% Kuraboto / Berkshire pork and poultry which are the best all natural products in the marketplace, as well as olive oils, cheeses, wild mushrooms and Dietz & Watson deli meats.

At Inland Seafood we start cutting your order within hours of being placed. We buy whole fish whenever possible and process it on-site. Most orders are cut and delivered within 18 hours. We call this our Fresh Cut Advantage.

Seafood orders are cut to your specifications from one of our five regional plants in Atlanta, Charlotte, Wilmington, Birmingham and New Orleans. Your seafood will be delivered promptly from one these local facilities. Your product will not ride on a truck after processing for 2-3 days before being dropped at your door.

Inland Seafood will always tell you if your seafood is fresh or previously frozen. We practice truth in species so you can read on your invoice the exact species you have purchased. Inland Seafood always tries to do what is best for the environment and natural resources while giving you a competitively priced product. We want to be your Partner in the Seafood Business now and in the future.

This is our Fresh Cut Advantage.

Please note: Inland Seafood will continue to promote fish from the Gulf. Groupers, snappers, mahi and other catch are still thriving and safe.

It is imperative that consumers realize that these fish are caught in deep waters and are able to sense unfavorable conditions. Please help us support our local fisheries.

Don’t drown the Gulf in misinformation
Gavin Gibbons @ SeafoodSource.com
Thursday,6 May,2010 08:41:48

The oil spill in the Gulf of Mexico is an ecological and human disaster that will surely effect not only the fragile habitats where shrimp and oysters are harvested, but the very core of the community that brings these iconic delicacies from the waters of the Gulf to the tables of America.

It is important to support fishermen, shrimpers and oystermen by letting consumers know the safe healthy seafood sourced from these waters continues to be just that, safe and healthy.

Already the seafood community has spoken out in support of the precautionary closure of the federal waters along parts of the coast. Ensuring consumers continue to have access to seafood maintained with the level of quality and safety expected from the Gulf of Mexico is paramount. Full Report.

BRAIN FOOD

Study: Eating fish vital to human evolution

By SeafoodSource staff 01 June, 2010 - A new study published in the Proceedings of the National Academy of Science found that seafood played an important role in human brain evolution.

Researchers’ discovery of early stone tools and animal remains in northern Kenya show that almost 2 million years ago humans began eating food such as crocodiles, turtles and fish, which may have been the catalyst for brain development and humanity’s first steps out of Africa.

“This site in Africa is the first evidence that early humans were eating an extremely broad diet,” said Dr. Andy Herries from the University of New South Wales in Australia. “This find is important because fish in particular has been associated with brain development, and it is after this period that we see smaller-brained hominin species evolving into larger-brained Homo species — Homo erectus — the first hominin to leave Africa.”

Herries dated the archeological remains using palaeomagnetism, a technique that identifies the fossilized direction of the Earth’s magnetic field in sediments.

The project was a collaborative effort with the National Museums of Kenya and was led by David Braun of the University of Cape Town in South Africa and Jack Harris of Rutgers University.

Inland Order Guide

fresh fish + shellfish
meats with beef, veal, pork, chicken & other all natural proteins.
frozen products with shrimp, crab legs, fish, lobster tails, etc… (2 full pages)
specialty with value added items, caviars and smoked products.
cheese with domestic & imported cheeses. (second tab on bottom of worksheet)
portions with the calculated price per piece on fresh fish and meat portions. (third tab on bottom of worksheet)

please call early to confirm availability and secure product.

Ø the prices that have been adjusted from last week are in BOLD print.
Ø ∆ = seafood that is considered to be sustainable by the Monterey Bay Aquarium.
Ø For many items, we will split cases for no additional cost.

>>>> You will notice when viewing the Inland Order Guide on your computer, that there are little red flags in the cells next each item.

These red flags have comment boxes with additional brand specific information and product descriptions.

Have a great week and thank you again for choosing Inland Seafood.

404-350-5850 Atlanta 800-883-3474

205-252-0344 Birmingham 888-271-3474

704-332-3474 Charlotte 800-926-3474

504-821-4500 New Orleans 888-821-1916

report 5.31.10

2010-05-31T09:15:00.002-04:00

We purchase seafood from fishing ports and aquaculture farms all over the world.

We are an active lobbyist for the conservation and management of our seafood resources.

Inland was also among the first seafood distributors in the Southeast to pack under Federal inspection.

Inland Seafood is HACCP (Hazard Analysis Critical Control Points) certified by the USDC.

The key to providing our customers with quality, selection, pricing and service is our operational philosophy, which includes:

We have a SEARCH feature on our Inland Seafood Blog. It is a quick reference for any questions you may have about our signature products.

Simply type in a brief description of the product you are sourcing and the search engine will show all related articles with detailed information.

Start your search by clicking here… inlandseafoodblogspot. To check out our Video & Slideshow Archives @ click here.

Here are just a few observations from this week’s market.

This report is a guide to help you in your buying decisions & to keep you informed regarding the current market.

The price ranges refer to this week’s auction and are subject to change in the coming week based on market conditions.

Wild Caught Salmon – The flavor of Alaska Salmon depends upon fat content and the environment in which it matured. Alaska's icy, pure waters and the abundance of natural food give Alaska Salmon unparalleled flavor.

The fat content of salmon depends not only on the genetic make-up of each species, but also on its spawning cycle. The longer and more vigorous the freshwater trip, the more fat the fish will carry as it leaves the ocean.

We will be sourcing wild Alaskan King, Sockeye, Coho and Keta salmon over the next few months. Please call us early in the day to confirm availability and secure product. Fresh Catch – mini clip.

Farm Raised Salmon – The market is starting to get back on course, after weeks of shortages. We will be sourcing Atlantic salmon from Scotland, Norway, Canada & Chile.

Steelhead – Farm raised and looks and eats very much like salmon. We also offer Arctic Char and Red Trout, which all have similar characteristics and can be used for the same preparations.

Alaskan Halibut – Market is up from last week. A flavorful, naturally lean and light fish. Alaska Halibut's mild, slightly sweet flavor is a prime reason for its widespread popularity among consumers and chefs. Known for its firm, flaky texture and delicate, succulent flavor. Halibut maintains its shape and is suitable for all types of cooking methods and ethnic applications. Record breaking catch.

Black Cod/Sable – Eats similar to sea bass. Some people call it Sablefish because of the soft, delicate texture. Rich in heart-healthy Omega-3 fatty acids. We sell previously frozen @ sea fish.

Swordfish – Prices came down from last week. Swordfish is moist and flavorful with a slightly sweet taste. Steaks have a moderately high oil content, lending to a firm, meaty texture. The flesh color can vary from white and ivory to pink and orange. Color variation does not indicate quality, and all swordfish turn beige after cooking.

Amberjack – Meaty, flavorful and firm. Holds up well on the grill and great prepared blackened (Black Jack). Call early to confirm availability and secure product.

Mahimahi – Carolina catch is coming in daily and should continue to run through mid June. Fresh imports are year round. Mahi has a sweet, mild flavor. The lean meat is firm with large, moist flakes. Click here for picture.

Corvina – Also marketed as a California Bass, they actually eat very much like grouper. Most of these fish are coming in from Costa Rica.

Yellowfin Tuna – Medium to rich flavor, medium oiliness and moist flesh. Itsumo tuna is an excellent natural fresh red #1 grade bread loaf cut tuna from the Philippines.

Grouper – Prices have dropped. Red & Black Groupers have a mild but distinct flavor, somewhere between bass and halibut. The taste of most groupers is similar, with slight differences in flavor and texture, depending on size, species and location of harvest. Red grouper is sweeter and milder than black grouper. We are bringing in beautiful dayboat fresh groupers from the Carolina coast daily. Please call early to secure product.

Wreckfish - AKA Stone Bass! Coming in from South Carolina coast, these fish average 30-50# whole weight. They are deep-water fish found on the ocean bottom at depths between 130 to 2,000 ft, where they inhabit shipwrecks (hence their name). Diet consists mainly of large ocean cephalopods & crustaceans. Snow white meat with high fat content.

Cobia – We are bringing in farmed and wild caught as available. When raw, cobia is soft and juicy, comparable to Toro tuna or Chilean sea bass. Cooked, it is flaky, very white and delicious.

Snapper – Overall snapper catch is tight. The commercial fishery for vermilion snapper in the South Atlantic federal waters closed on March 19, 2010, and will reopen on June 30, 2010. We are primarily sourcing what we can on Gulf Red, Dotted Rose (lane) and 1-2# Yellowtails. Please call for daily catch.

King Clip - Pink to white flesh which is firm and forms dense, large flakes when cooked. Excellent fried, baked, poached, steamed or grilled.

Wild Striped Bass –The market has been tight. This fish is moderately fatty, with a full flavor. Many chefs will crisp up the skin in a hot skillet and then bring up to temp with a little moist heat. Please call for daily catch.

Hybrid Bass – A cross breed of a white and stripe bass from Eastern North Carolina. Mild and fresh with a tender but firm texture. The firm, lean meat cooks up snow white. Small 1-2# fish are perfect for roasting.

Black Bass – Mild, fresh, somewhat delicate flavor with a tender but firm texture. The firm, lean meat cooks up snow white. Small 1-2# fish are perfect for roasting. Limited catch.

Loupe de Mer – Beautiful small fish coming from Greece. Also marketed as Branzini or Branzino. Great fish to use for a whole roasted presentation.

Escolar –Has an oil content of 14–25% in its flesh. Grilling will greatly reduce the heavy fat content in the fish, making it edible without ill side-effects. Portions should be no greater than 6 ounces. Limited catch = call early.

Redfish –Wild catch will be limited now that North Carolina is now closed.

Baja Redfish – A versatile cousin to the North Carolina Redfish. It is excellent in any application that our Southern Redfish can be used in, especially the traditional blackened Redfish.

Flounder, Cod & Haddock – Supply is tight and prices are up. We have dayboat fresh flounder or precut previously frozen fillets for less money.

Monk & Skate – New restrictions on ground fishing in the northeast will hamper supply and increase pricing. Monk feed off of smaller fish and crustaceans.

Pan Fish – Please call to confirm availability of croaker(named after the sound they make when caught) , bluegill, Spanish mackerel, speckled trout, sea bream, dressed catfish, Nile perch and mullet.

Carolina Catfish & Rainbow Trout – Available year round with a price point that will work for any menu. (note: the Carolina all natural catfish is a preorder item) Click here for more information.

Gulf Oysters – Harvesting will be closed indefinitely in many Gulf coast locations. Expect shortages on fresh Gulf shell oysters and especially on shucked product for weeks to come. We will continue to source shucked oysters from the Northwest and cold water live in shell oysters from the Northeast & Northwest.

Live Soft Shell Crabs – Limited shipments coming in as the season comes to a close. Call early to confirm availability and secure product for next day delivery.

Live Maine Lobsters – Great pricing on all sizes. The lobsters are harvested from depths of 15 to 1,000 feet in rectangular, wire-mesh traps. Market sizes range from "chicks" (1 to 1 1/8 pound) to jumbos (over 3 pounds). A pound of meat can be extracted from four to six lobsters weighing 1 to 1 1/4 pounds. We also offer our own fresh cooked & picked jumbo knuckle meat… click here for picture.

Royal Red Shrimp – Currently out of stock.

Laughing Bird Caribbean White Shrimp – Please note that on June 1 and through June 17, the Belize farm will be shut down for their annual maintenance.

Inland Fresh Anti- Biotic Free All Natural Meats – Please make sure to check out our incredible selection of all natural anti biotic free meats.

This Week’s Feature…

Woodsmoke Provisions Award-Winning Products, Artisanally Produced

Woodsmoke Provisions is known for its peerless cold-smoked salmon, which was developed by Certified Master Chef Mark Erickson.

Erickson has since developed Woodsmoke’s wonderful selection of smoked and cured seafood items, all of which are imbued with exquisite and subtle flavors.

Everything is hand-cured in small batches using artisanal production techniques, a labor-intensive process conducted in Woodsmoke’s pristine, state-of-the-art preparation and curing facilities located in Atlanta.

The salmon we use is nitrite-free, fresh and never frozen. All selections are wafer-thin sliced and vacuum-packed in handsome packaging; private labeling is also available.

Woodsmoke Provisions selections include:

Blue Label Smoked Salmon–Inspired by a centuries-old Swiss method of curing, the salmon is dipped in orange juice and lemon juice, layered with dill, bathed in white wine, then milk, then cold-smoked for at least 12 hours. The results are a creamy, velvety textured salmon.

Gravlax–A true Scandinavian style with dill and fresh lemon juice; weighted for density, cured for a long time in small batches, never smoked.

Pastrami-Style Smoked Salmon–Salmon is dipped in orange juice and lemon juice, seasoned with hand-ground spices, then cold-smoked for at least 12 hours. A healthier alternative to the real thing!

Tellicherry Smoked Salmon–Salmon is dipped in orange and lemon juice, seasoned with tellicherry peppercorns from India, then cold-smoked for at least 12 hours.

Hot Smoked Salmon– Full Side Pineapple Cut. Hot smoked salmon is fully cooked to 145 degrees.

Southwestern-Style Smoked Salmon–Salmon is cured in tequila, fresh citrus juice, rancho chiles, brown sugar and other spices, then cold-smoked for at least 12 hours.

Pecan-Smoked Trout–This award-winner features fresh rainbow trout fillets rubbed with Jack Daniels whiskey, then cold-smoked with crushed pecan shells.

SMOKING METHODS

There are two basic methods of smoking – hot and cold. Though they differ greatly, both include adequate air to remove moisture from the product (seafood is about 82 percent moisture).

Hot smoking. The product is first dried for a few hours by passing dry, smokeless air over it. Smoke and heat are applied to a point at which bacterial growth is stopped. Federal regulations call for a minimum internal heating of 145° F for 30 minutes. Hot smoked seafoods are virtually cooked products. After smoking, they are rapidly cooled to prevent contamination.

Cold smoking. The product is not cooked but air-dried and smoked. This process keeps temperatures below 95° F. Cold-smoked products tend to be more expensive than hot smoked, primarily because prime finfish (like Nova Scotia salmon, which become lox) are used. Cold smoking offers more delicate, distinct flavors and textures than hot smoking.

For a full list of smoked items, please check out the specialty section of the bid sheet/order guide.

For more information on Woodsmoke Provisions, check out the Inland Seafood website @ http://www.inlandseafood.com/

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Are U.S. restaurants bouncing back?
By SeafoodSource staff 24 May, 2010 - Originally predicted to experience a 1.6 percent decline, the U.S. foodservice industry is doing better than expected and is now projected to see nominal growth of 0.6 percent this year.

Chicago foodservice consulting and market research firm Technomic on Monday released its revised 2010 forecast, confirming that the U.S. restaurant industry has already hit bottom and is beginning to rebound.

Last year, sales at limited-service restaurants slipped 0.5 percent, while sales at full-service restaurants dropped 6 percent; bars and taverns experienced no growth. So far in 2010, sales at limited-service and full-service restaurants have increased 1 percent and 0.5 percent, respectively, while bars and taverns have jumped 1.5 percent.

Technomic said that while there are signs of improvement, recovery will be slow.
“The most significant changes are in the ‘commercial’ sectors, with full-service restaurants, hotels and recreation, in particular showing the better-than-expected improvements,” said Technomic VP Jow Pawlak. “The limited-service restaurant segment is also up slightly over earlier estimates.”

Salmon takes over as top table treat in Japan
Relaxnews ~ Tuesday, 25 May 2010

Salmon has overtaken horse mackerel as the most popular fish for Japanese people to eat, due largely to improvements in freezing technology that have raised the quality of imports as well as housewives' preference for a fish that is easy to prepare.

The government released a study on fish consumption on May 21 in which salmon emerged as the most popular to eat at home, followed by squid and tuna, all of which are straightforward to turn into a meal.

In 1965, salmon was not in the top five as it was much harder to find good quality fish because it deteriorated in quality as it was being shipped to Japan. Forty-five years ago, the most popular fish were horse mackerel, followed by squid and mackerel, all of which were abundant in waters surrounding Japan. Click here for full report.

Caviar vending machine for Moscow's civil servants
By Andrew Osborn in Moscow Published: 1:20PM BST 14 May 2010

A shiny red dispenser that looks like a soft drinks machine has been installed in the Moscow mayor's office with more to follow in the country's parliament.

The firm behind the luxury dispenser says 33 such machines have been installed across the Russian capital in government ministries and upscale office blocks.
The machine dispenses tins and glass jars full of red salmon caviar or roe, in varying portion sizes, costing from the equivalent of about £3.50 up to £15.
For full article… click here.

Chefs Who Cook Outside the Box!
By Michael Bauer, San Francisco Chronicle

What do Aziza, Limon and Wexler's have in common? Aziza is Moroccan, Limon is Peruvian and Wexler's does barbecue. Yet what unites them is that all are established genres and cuisines, but the chefs are cooking outside the box. They're modernizing the food, but in a context that makes sense… click here for full story.

Have a great week and thank you again for choosing Inland Seafood.

report 5.24.10

2010-05-24T08:00:00.000-04:00

Here are just a few observations from this week’s market.

This report is a guide to help you in your buying decisions & to keep you informed regarding the current market.

The price ranges refer to this week’s auction and are subject to change in the coming week based on market conditions.

We will be sourcing wild Alaskan King, Sockeye, Coho and Keta salmon over the next few months. Please call us early in the day to confirm availability and secure product.

Harvesting Alaska Salmon
The flavor of Alaska Salmon depends upon fat content and the environment in which it matured. Alaska's icy, pure waters and the abundance of natural food give Alaska Salmon unparalleled flavor.

Ø Trolling
In southeastern Alaska the first commercial fishermen to encounter Salmon are members of the troll fleet. Trollers are small fishing vessels operated by one or two people who fish with a number of lines and hooks baited with herring or artificial lures.

Of all the commercial Salmon fishing methods, trolling may be the least efficient from the standpoint of intercepting fish. High-seas trollers must search for fish in the open ocean; net fishermen by contrast, wait in areas where Salmon are known to school in the migratory route.

Ø Gillnetting
The greatest number of Alaska Salmon are caught in gillnets of one type or another. Gillnetting involves laying a net wall in the water in the path of the fish and waiting for it to put its head into the mesh. When it does, the gills become entangled in the webbing and prevent the fish from escaping.

Farm Raised Salmon – The market is starting to get back on course, after weeks of shortages. We will be sourcing Atlantic salmon from Scotland, Norway, Canada & Chile.

Steelhead – Farm raised and looks and eats very much like salmon. We also offer Arctic Char and Red Trout, which all have similar characteristics and can be used for the same preparations.

Black Cod/Sable - Black Cod’s succulence is often compared to sea bass. Some people call it Sablefish because of the soft, delicate texture. Rich in heart-healthy Omega-3 fatty acids. We sell previously frozen fillets.

Swordfish – Prices are up from last week. Swordfish is moist and flavorful with a slightly sweet taste. Steaks have a moderately high oil content, lending to a firm, meaty texture. The flesh color can vary from white and ivory to pink and orange. Color variation does not indicate quality, and all swordfish turn beige after cooking. Swordfish attack.

Amberjack – Meaty, flavorful and firm. Holds up well on the grill and great prepared blackened (Black Jack). Call early to confirm availability and secure product.

Mahimahi – We are seeing some dayboat catch from South Carolina as well as imports. Mahi has a sweet, mildly pronounced flavor similar to swordfish. The lean meat is fairly firm in texture with large, moist flakes.

Redfish –Wild catch will be limited now that North Carolina is now closed.

Baja Redfish – A versatile cousin to the North Carolina Redfish. It is excellent in any application that our Southern Redfish can be used in, especially the traditional blackened Redfish.

Chanchito/Argentinean Tilefish - Extremely delicious, featuring firm, pinkish flesh reminiscent of lobster or crab. With their diet of crab and crustaceans their meat takes on a scallop lobster like flavor with a firm texture that is usually tender. Chanchito can be sautéed, grilled, baked, poached and steamed. Cooked properly, the meat is succulent and mild-flavored, remaining moist after cooking.

Yellowfin Tuna – Medium to rich flavor, medium oiliness and moist flesh. Itsumo tuna is an excellent natural fresh red #1 grade bread loaf cut tuna from the Philippines. Tuna Tartare demo.

Grouper – Prices have dropped. Red & Black Groupers have a mild but distinct flavor, somewhere between bass and halibut. The taste of most groupers is similar, with slight differences in flavor and texture, depending on size, species and location of harvest. Red grouper is sweeter and milder than black grouper. We are bringing in beautiful dayboat fresh groupers from the Carolina coast daily. Please call early to secure product.

Corvina – Also marketed as a California Bass, they actually eat very much like grouper. Most of these fish are coming in from Costa Rica. Grilled Fish Taco demo.

Shark – Blacktip Is good steak-like fish @ a low price. Mako is moist and slightly sweet, with a full-bodied, meaty taste. Both flavor and texture are similar to swordfish. Limited catch = please call early.

Cobia – When raw, cobia is soft and juicy, comparable to Toro tuna or Chilean sea bass. Cooked, it is flaky, very white and delicious.

Snapper – Overall snapper catch is tight. The commercial fishery for vermilion snapper in the South Atlantic federal waters closed on March 19, 2010, and will reopen on June 30, 2010. We are primarily sourcing what we can on Gulf Red, Dotted Rose (lane) and 1-2# Yellowtails. Please call for daily catch.

King Clip - Pink to white flesh which is firm and forms dense, large flakes when cooked. Excellent fried, baked, poached, steamed or grilled.

Pasteurized Crabmeat – Chicken of the Sea brand has been going up the last couple of weeks. Check out Jack’s Catch brand = good quality @ a good price.
Black Bass – Mild, fresh, somewhat delicate flavor with a tender but firm texture. The firm, lean meat cooks up snow white. Small 1-2# fish are perfect for roasting. Limited catch.

Loupe de Mer – Beautiful small fish coming from Greece. Also marketed as Branzini or Branzino. Great fish to use for a whole roasted presentation.

Wahoo – A member of the mackerel family. The flesh is firm and steak like. Best cooked on the grill, it is meaty yet relatively mild. We have been seeing a fair daily supply in the last couple of weeks.

Flounder, Cod & Haddock – Supply is tight and prices are up. We have dayboat fresh flounder or precut previously frozen fillets for less money.

Monk & Skate – New restrictions on ground fishing in the northeast will hamper supply and increase pricing. Monk feed off of smaller fish and crustaceans. Click here for mini clip.

Pan Fish – Please call to confirm availability of croaker(named after the sound they make when caught) , bluegill, Spanish mackerel, speckled trout, sea bream, dressed catfish, Nile perch and mullet.

Carolina Catfish & Rainbow Trout – Available year round with a price point that will work for any menu. (note: the Carolina all natural catfish is a preorder item) Click here for more information.

Live Soft Shell Crabs – We have been receiving limited shipments on jumbos from North Carolina and Virginia daily. Call early to confirm availability and secure product for next day delivery.

Royal Red Shrimp – Sourced from deep cold waters off of Brunswick Georgia. They cook up tender & sweet. I.Q.F. 16/20 ct. & block frozen PUD’s are in stock.

Laughing Bird Caribbean White Shrimp – Please note that on June 1 and through June 17, the Belize farm will be shut down for their annual maintenance.

Inland Fresh Anti- Biotic Free All Natural Meats – Please make sure to check out our incredible selection of all natural anti biotic free meats.

Pasteurized Crabmeat – Chicken of the Sea brand has been going up the last couple of weeks. Check out Jack’s Catch brand = good quality @ a good price.

************************

We have a SEARCH feature on our Inland Seafood Blog. It is a quick reference for any questions you may have about our signature products.

Simply type in a brief description of the product you are sourcing and the search engine will show all related articles with detailed information.

Start your search by clicking here… inlandseafoodblogspot. To check out our Video & Slideshow Archives @ click here.

*****************************

Great Dishes from Ashley @ Poole's ~ Shared Via Twitter
See How Talented Chefs are Sharing Their Signature Dishes via Social Networking.
Prime ribeye au poivre with frites and bearnaise (24oz!)… http://twitpic.com/1d03ci

Fresh pork shoulder meatloaf (studded with tea cured pork belly) with Bordeax spinach and thimble cap morels… http://twitpic.com/1g53vc

Endive with miner's lettuce, poached egg, Dijon Banyuls, and crispy Benton's country ham... http://twitpic.com/1d0hpp

Macaroni au gratin... Delicious even when it's hot outside… http://twitpic.com/1cpzkx

Cucumber cocktail is tops... http://twitpic.com/1fkoz0

Buttermilk hotcake with first of the season strawberries and mascarpone... http://twitpic.com/1d75pn

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Seafood safe despite oil in Gulf of Mexico, experts say
By Ashley Fantz, CNN
April 27, 2010 11:43 a.m. EDT

(CNN) -- As a sunken rig continues to spew 42,000 gallons of oil a day off the Louisiana coast, health and fishing industry experts say seafood will remain safe to eat.

"No one should be worrying about whether the shrimp they're having for dinner is going to have oil on it," said Mike Voisin, the past president of the National Fisheries Institute, a nonprofit organization that tracks the fishing industry and advocates seafood safety regulations.

There is the possibility, though, that the slick could move inland, threatening sea life in estuaries and seriously damaging the ecosystem. Click here for full article.

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The 2010 European Seafood Exposition/Seafood Processing Europe is now over.

But it's not too late to check out SeafoodSource’s coverage leading up to the three-day event through a series of articles titled “Road to Brussels” or to view the articles and videos the SeafoodSource editorial team produced onsite at the world’s largest seafood fair, which took place in Brussels, Belgium, in late April.

The European Seafood Exposition. Cick here for articles and video clip.

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Have a great week and thank you again for choosing Inland Seafood.

404-350-5850 Atlanta 800-883-3474

205-252-0344 Birmingham 888-271-3474

704-332-3474 Charlotte 800-926-3474

504-821-4500 New Orleans 888-821-1916

report 5.17.10

2010-05-17T08:18:00.003-04:00

We purchase seafood from fishing ports and aquaculture farms all over the world.

We are an active lobbyist for the conservation and management of our seafood resources.

Inland was also among the first seafood distributors in the Southeast to pack under Federal inspection. Inland Seafood is HACCP (Hazard Analysis Critical Control Points) certified by the USDC.

The key to providing our customers with quality, selection, pricing and service is our operational philosophy, which includes:

Our Company-Owned Fleet, Ensures Product Delivery

We receive and process shipments from our regional offices in Atlanta, Birmingham, Charlotte,

Wilmington and New Orleans as well as Miami — where we receive and process shipments from Mexico, Chile, Peru and the rest of Central and South America and the Caribbean — and deliver to our customers throughout the Southeast, from New Orleans to Richmond, Nashville to Jacksonville.

All four of our regional distribution and processing facilities have their own processing, distribution, logistics and sales operations, which enables us to offer overnight delivery throughout the Southeast, including:

Our Inland Airfreight Program delivers to locations throughout the United States — and throughout the world. In fact, we ship live lobster from our Maine facility to most major cities in the U.S., as well as internationally to such cities as Paris, Amsterdam, Barcelona, Rome, Madrid, Tokyo, Hong Kong and many more.

Here are just a few observations from this week’s market.

Shrimp – Prices are on the rise and there may be some shortages on specific sizes. People are stocking up on all shrimp because of the potential closings in the Gulf and how it will impact the market.

Gulf Oysters – Harvesting will be closed indefinitely in most locations. Expect major shortages on fresh Gulf shell oysters and especially on shucked product for weeks to come. We will continue to source shucked oysters from the Northwest and cold water live in shell oysters from the Northeast & Northwest.

Crabmeat – Much of the fresh picked domestic crabmeat is sourced for the Gulf. Shortages will most likely put a heavy strain on fresh, frozen and pasteurized product.

Other Gulf Species – The Shrimp, Oysters & Crab market has been most greatly impacted from the oil spill. Wild caught fish such as tuna, grouper and swordfish will most likely see a jump in market pricing in the near future. Overall, market pricing will temporarily be less stable. Buying practices and menus may need to be adjusted. But, it is very important that we get the word out to our consumers that seafood is available and safe.

In The News...

Gulf Oyster Supply Dwindling, Impact On Prices - WSB Atlanta @ Inland Seafood Company
Click here for full report.

Oil spill leaving mark on menus – Charlotte Observer... click here for full article.

Oil spill reaches N.C. in form of oyster prices – Raleigh News Observer… click here for full article.

Business Braces for Oil Spill Impact on Fox Atlanta… click here for full report.

Alaskan Halibut – Coming in from Kodiak, Alaska. Halibut is an extremely versatile fish, and the thick, meaty flesh holds up well to a number of cooking methods and sauces.

Live Soft Shell Crabs – We have been receiving shipments on jumbos from North Carolina and Virginia daily. Call early to confirm availability and secure product for next day delivery.

Hybrid Bass – A cross breed between a white and stripe bass from Eastern North Carolina. Mild and fresh with a tender but firm texture. The firm, lean meat cooks up snow white. Small 1-2# fish are perfect for roasting.

Farm Raised Salmon – The market is starting to get back on course, after weeks of shortages. We will be sourcing Atlantic salmon from Scotland, Norway, Canada & Chile.

Wild Caught Salmon – The Copper River opened up on the 13th. Ivory King Salmon is coming in too . Please call early in the day to confirm availability and to submit your requests.

Steelhead – Farm raised and looks and eats very much like salmon. We also offer Arctic Char and Red Trout, which all have similar characteristics and can be used for the same preparations.

Swordfish – Prices dropped this week. Swordfish is moist and flavorful with a slightly sweet taste. Steaks have a moderately high oil content, lending to a firm, meaty texture. The flesh color can vary from white and ivory to pink and orange. Color variation does not indicate quality, and all swordfish turn beige after cooking.

Amberjack – Meaty, flavorful and firm. Holds up well on the grill and great prepared blackened (Black Jack). Call early to confirm availability and secure product. Click here for picture.

Redfish –Wild catch will be limited now that North Carolina has recently closed.

Baja Redfish – A versatile cousin to the North Carolina Redfish. It is excellent in any application that our Southern Redfish can be used in, especially the traditional blackened Redfish.

Yellowfin Tuna – Medium to rich flavor, medium oiliness and moist flesh. Itsumo tuna is an excellent natural fresh red #1 grade bread loaf cut tuna from the Philippines.

Grouper – Red & Black Groupers have a mild but distinct flavor, somewhere between bass and halibut. The taste of most groupers is similar, with slight differences in flavor and texture, depending on size, species and location of harvest. Red grouper is sweeter and milder than black grouper. We are bringing in beautiful dayboat fresh groupers from the Carolina coast daily. Please call early to secure product.

Corvina – Also marketed as a California Bass, they actually eat very much like grouper. Most of these fish are coming in from Costa Rica.

Snapper – Overall snapper catch is tight. The commercial fishery for vermilion snapper in the South Atlantic federal waters closed on March 19, 2010, and will reopen on June 30, 2010. We are primarily sourcing what we can on Gulf Red, Dotted Rose (lane) and 1-2# Yellowtails. Please call for daily catch.

King Clip - Pink to white flesh which is firm and forms dense, large flakes when cooked. Excellent fried, baked, poached, steamed or grilled.

Cobia – When raw, cobia is soft and juicy, comparable to Toro tuna or Chilean sea bass. Cooked, it is flaky, very white and delicious.

Wild Striped Bass – This fish is moderately fatty, with a full flavor. Many chefs will crisp up the skin in a hot skillet and then bring up to temp with a little moist heat. Please call for daily catch.

Black Bass – Mild, fresh, somewhat delicate flavor with a tender but firm texture. The firm, lean meat cooks up snow white. Small 1-2# fish are perfect for roasting. Limited catch.

Loupe de Mer – Beautiful small fish coming from Greece. Also marketed as Branzini or Branzino. Great fish to use for a whole roasted presentation.

Flounder, Cod & Haddock – Supply is tight and prices are up. We have dayboat fresh flounder or precut previously frozen fillets for less money.

Carolina Catfish & Rainbow Trout – Available year round with a price point that will work for any menu. (note: the Carolina all natural catfish is a preorder item) Click here for more information.

Royal Red Shrimp – Sourced from deep cold waters off of Brunswick Georgia. They cook up tender & sweet. I.Q.F. 16/20 ct. & block frozen PUD’s are in stock. Click here for picture.

Laughing Bird Caribbean White Shrimp – Please note that on June 1 and through June 17, the Belize farm will be shut down for their annual maintenance.

Inland Fresh Anti- Biotic Free All Natural Meats – Please make sure to check out our incredible selection of all natural anti biotic free meats.

TOP NEWS:
WASHINGTON, May 10, 2010 (Dow Jones Commodities News via Comtex)

Barron's (5/10) Commodities Corner: Meat Market Heats Up
Meat lovers looking for a little sizzle this summer may want to stash steaks and chops in their freezer -- and meat stocks in their portfolio.

Livestock producers, particularly swine operations, have been reducing herd sizes in an effort to return to profitability after more than 2 years of heavy financial losses.

They had been hit by a one-two punch of high grain prices and demand erosion -- thanks to the global recession and H1N1 "swine flu" fears a year ago.

This Week’s Meat Feature…
Eden Farms 100% Berkshire Pork ~ French Cut 10 Bone Rack

Eden Farms Story
Eden Farms, a coalition of independent family farmers is the largest American supplier of 100% pure heirloom Berkshire pork and the only farmer-owned company with national distribution.

Eden Farms producers raise their animals in a healthy, environmentally friendly manner, and have all committed themselves to a strict code of responsible and humane animal husbandry.

As a farmer-owned company, they take personally the need to ensure customer satisfaction with their product.

Eden Farms has grown from the dream of Kelly and Nina Biensen to provide the best tasting pork for local restaurants to a company that sells product nationwide to some of America’s top chef-owned restaurants.

Why settle for a pale imitation when you can have the real thing?

Eden Farms Berkshire pork is distinctive for its rich ruby color and exquisite marbling, its tenderness and depth of flavor.

But don't just take our word for it. In 1992, the National Pork Board tested nine sire lines for their meat and eating quality.

Berkshire pork placed first in nineteen of twenty traits, including Eden Farms Berkshire Pork is nothing short of perfection on a plate - tender, juicy and flavorful - every time.

FLAVOR...Eden Farms pork gets its flavor from the heirloom breed we raise. Berkshire Pork is the oldest breed of pork in existence today, and raised for the meat’s distinctive color and marbling - two character traits that make our pork tender, juicy, and flavorful every time.

QUALITY...Raising Berkshire pigs is one of the many reasons Eden Farms brings you quality pork every time. But we don’t stop there. We bring together humane on-farm production practices, quality control, and hand inspection to ensure our product is the finest

FARMER OWNED...Eden Farms is owned by the very farmers who raise the Berkshire pork we sell. As a Limited Liability Company you can feel certain that the rewards of our hard work are passed directly to the family farmers who own Eden Farms.

SUSTAINABLE...Humane animal husbandry and earth-friendly production practices ensure ecologically sustainable farms. And as owners, we pride ourselves in the knowledge that Eden Farms is one of the most economically and environmentally sustainable food companies around.

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State seafood board remains upbeat despite Gulf of Mexico oil spill, but supply shortages loom
By Chris Kirkham, The Times-Picayune
May 13, 2010, 12:18PM

Seafood seller Christine Gooch of Who Dat Seafood says sellers and customers are feeling the effects of the oil spill in the Gulf of Mexico.

Facing the most widespread work stoppages in years across the state's fishing grounds, the Louisiana Seafood Promotion and Marketing Board kept an upbeat tone this morning about the safety of the state's seafood currently on the market.

But facing many unknowns about the duration of the oil slick in the Gulf of Mexico, questions are already cropping up about how long the current seafood supply will last.

"This thing's dragging on, and it's going to drag on," said Pete Gerica, president of the Lake Pontchartrain Fisherman's Association.

With numerous festivals and trade shows on the horizon to promote the state's crop, some suggested that Louisiana seafood promoters confront "the elephant in the room" about the oil spill looming in the Gulf.

Kevin Voisin of Motivatit Seafoods, a Houma oyster processor, said the state needs to convey the message that "the world's not over and we've got to move through this." But, he said, "Let's be honest, we've got a big challenge."

Already the Louisiana Seafood Board is canceling the Bonne Crevette festival in the French Quarter, scheduled for Friday, which was to promote the beginning of the shrimp season. Board members did point out that the Louisiana Seafood Cook-Off May 29 and the New Orleans Oyster Festival June 5-6 are both a go.

Harlon Pearce, a Kenner seafood dealer who chairs the promotion board, has been among the most upbeat about the industry in recent weeks despite the incredible challenges facing fishers and suppliers. He conceded that the industry should be prepared for shortages across the board if the well is not capped soon. "As we get into it, our message will change," Pearce said.

The seafood board has received $2 million upfront from BP since the spill. A preliminary budget outlines more than half of the money going toward a marketing agency for consumer education, advertising and public relations. About $200,000 would go toward travel and seafood trade shows in Washington, along with events planned in France, Finland and Belgium, according to the preliminary draft.

Alaska understands the importance of marine sanctuaries and protected areas.

Fisheries managers have established many marine protected areas (MPAs) in the Federal and state waters off Alaska to protect ecological structure and function, establish control sites for scientific research studies, conserve benthic habitat, protect vulnerable stocks and protect cultural resources.

Over 40 named MPAs are established in state and Federal waters.
All of the MPAs include measures to prohibit a particular fishery or gear type on a seasonal or year-round basis, and several MPAs prohibit virtually all commercial fishing.

As a group they are an important component of the management program for sustainable fisheries and conserving marine biodiversity off Alaska.

Status of U.S. Fisheries Report Released

By Steven Hedlund, SeafoodSource editor 11 May, 2010 - The National Oceanic and

Atmospheric Administration on Monday released its annual report card, called the Status of U.S. Fisheries, and, for the first time since its 1997 debut, no stocks were added to the overfishing list.

Of the 251 stocks and multi-species groupings known as complexes NOAA scientists reviewed for “overfishing” status in 2009, 212, or 85 percent, were not subject to overfishing, compared to 84 percent, or 201 out of 251 stocks, in 2008.

Of the 203 stocks and complexes reviewed for “overfished” status in 2009, 157, or 77 percent, were not overfished, the same as in 2008 when 153 out of 199 stocks were not overfished.

“Overfishing” means the catch is above the target set in the fisheries management plan, while “overfished” factors in a safety margin ensuring the stock is able to recover.

Four stocks — Atlantic swordfish, Atlantic scup, Atlantic black sea bass and St. Matthew’s Island, Alaska, blue king crab — were rebuilt in 2009, bringing the total number of rebuilt stocks since 2001 to 18.

Three stocks — Atlantic scup, Gulf of Maine thorny skate and Gulf of Mexico pink shrimp — were removed from the overfishing list last year, while two stocks of Alaska king crab, the status of which was previously unknown, were also found to be free from overfishing. Click here for full report.

Media Watch: Drenched in Oil

By April Forristall, SeafoodSource assistant editor 11 May, 2010

The mainstream media’s coverage of the Gulf of Mexico oil spill has been overwhelming over the past three weeks.

Dozens of news outlets in practically every U.S. state have run stories regarding the spill’s impact on seafood, and even some Canadian and European publications have picked up on the news.

The majority of the coverage revolved around the potential for increased seafood prices. The mainstream media did a good job of summing up the situation and deciphering the spill’s impact on fishing activities and seafood supplies.

While the Gulf Coast seafood industry did its best to disseminate information, major news outlets like the New York Times and CNN aided the cause by providing accurate information… click here for full report.

Weird Restaurants - Most Unusual Restaurants in the World… click here for report.

Have a great week and thank you again for choosing Inland Seafood.

404-350-5850 Atlanta 800-883-3474

205-252-0344 Birmingham 888-271-3474

704-332-3474 Charlotte 800-926-3474

504-821-4500 New Orleans 888-821-1916

Weekend Fishing Report

2010-05-12T11:47:00.001-04:00

We appreciate your support on Mother’s Day orders.

We have refreshed our inventory after selling out last weekend and we have a great variety of items for your menus in anticipation of the beautiful spring weekend coming up.

Day Boat Amberjack from Islamorada in the Florida Keys
H&G Mahi Mahi from Guayaquil, Equador
Baja Redfish from Baja, California
Chanchito from Mar del Plata, Argentina
Monktails from Nantucket Island, Massachusetts.
Day Boat North Carolina Fish from our Cape Fear Facility include Cobia, Red Grouper, Black Grouper all perfect for Sushi
Farmed Arctic Char Fillets from Reykjavik, Iceland
Short Trip Yellowfin Grouper from Madeira Beach, Fla.
Tuna, Swordfish and Mako Shark from Dulac, Louisiana
Scottish Salmon is arriving on our receiving dock as this email is going out
Genuine Gulf Red Snapper from Panama City. Florida
Dotted Snapper from Punta Brava, Panama
Columbia River Kings from Astoria, Oregon
Fresh Chilean Sea Bass from Vina del Mar, Chile
Soft Shell Crabs are coming in daily from North Carolina and Virginia and we are selling out daily so please call your sales rep ASAP. Prices are way down.
Lobster Jumbo Lump picked daily in South Portland, Maine
Gulf Oysters are still available in gallons and boxes of shell Oysters. We have good availability so order quickly. We are bringing in Pacific Oysters in half gallons to pick up the slack when Gulf Oysters are too expensive/no longer available due to the oil spill.
Crabbing activities are almost closed in the Gulf of Mexico, but we have a good supply of Venezuelan Crabmeat and lots of pasteurized Crabmeat.

Please call your Sales Representative to place your order.
404-350-5850 Atlanta 800-883-3474 205-252-0344 Birmingham 888-271-3474
704-332-3474 Charlotte 800-926-3474 504-821-4500 New Orleans 888-821-1916
http://www.blogger.com/www.inlandseafood.com

Gulf Oil Spill

2010-05-11T07:59:00.008-04:00

The oil spill in the Gulf of Mexico is an ecological and human disaster that will surely effect not only the fragile habitats where shrimp and oysters are harvested but the very core of the community that brings these iconic delicacies from the waters of the Gulf to the tables of America.

It is important to support fishermen, shrimpers and oystermen by letting consumers know the safe healthy seafood sourced from these waters continues to be just that, safe and healthy. Already the seafood community has spoken out in support of the precautionary closure of the federal waters along parts of the coast. Ensuring consumers continue to have access to seafood maintained with the level of quality and safety expected from the Gulf of Mexico is paramount.

Perspective on the Gulf, in relation to seafood sourcing and the overall U.S. seafood supply, is also important because only 2% of the seafood most Americans consume is harvested from the Gulf.

Fears of shortages and wild price fluctuations are unfounded and often based on misreporting. This USA Today article goes a long way to dispelling some of the myths that have begun to propagate.

The report accurately notes the following about the U.S. seafood supply:
1. "Louisiana produces only about 1% of the seafood Americans eat."
2. "About 83% of the seafood consumed in the United States comes from overseas."
3. "Shrimp are the most popular seafood Americans eat, but only 4% come from Louisiana, according to National Oceanic and Atmospheric Administration numbers from 2008" and explains that, "of shrimp consumed in the USA, 90% comes from overseas, mostly Thailand, Indonesia, Ecuador, China and Vietnam."

USA Today also accurately reports that, "oysters are a different matter because almost all the oysters Americans eat are harvested here, 67% in the waters off the Gulf states." But it goes on to declare, so far, 60% of the state's oyster beds have been closed because of the spill.

While Gulf seafood remains safe and healthy, the potential impact of the spill on this region, its resources and its community should not be minimized. However, the broad impact on sourcing should also not be exaggerated. Wholesale shortages and exorbitant price fluctuations are not expected as a result of this spill. The mix that is the U.S. seafood supply is sourced from all over the world, a structure that ensures disruptions in production does not cut consumers off from seafood because of one event.

Here are two links to a New York Times and a USA Today article on the Gulf Coast oil spill. Both articles did a good job summing up the situation surrounding the coast's seafood industry and the supply of seafood available to consumers in the US.

Click here to see tracking of the oil spill.
Source: National Fisheries Institute

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