It’s that time of year when our shadows grow longer - and the days grow shorter. The waning glow of one season drips into the electric stir of another, and we are in the in-between; too early to run your fall menu, and late enough in the summer when a little tap dancing is required to keep product on hand for the current roster. Here are some updates to keep you current…
Wild Salmon season has just about played out, and what a wild, strange trip it’s been. The Copper River fishery stumbled right out of the gate and it seemed like this set the tone for the rest of the year. It felt as if we were always chasing the fish, through the peaks and valleys, and a steady draw didn’t manifest itself until late into the season. For the next couple of weeks, you can rely on Columbia River King Salmon and Wild Coho. Sockeye will be a little riskier due to the sporadic openings left on the schedule.
The Summer boom of Sea Scallop production has run its course. You can expect prices to steadily increase over the next few weeks, especially for the larger sizes. The fishing areas that were projected to supply the bigger meats are not meeting expectations. Typically scallops, like other shellfish, taste better when the water is colder, but you are going to have to pay more to eat them.
It also looks like the Hard-Shell Lobster market is on the rise. We’re expecting a few weeks of higher prices before the Fall and Winter seasons get going. Prices have been inching up the last two weeks, and this trend will continue for the next two.
The Soft-Shell Crab season is slowing to a crawl. The real value is in the fresh meat sector, as we are entering prime season for picking. The Maryland Blue Crab will bury for winter soon, so right now crabs are fattening up for their rest. The meat picked in the next two months will be some of the tastiest.
If you are running fluke right now, God bless ya. The quota was cut by 40% from last year, and this has caused some eye-popping pricing. Fall is usually a time when you can safely put this fish on your menu but, at this point, I wouldn’t call it a sure bet.
There are many specialties to look forward to in the upcoming months, such as Nantucket Bay Scallops and Stone Crab Claws, but don’t miss out on some of the gorgeous options right in front of you like Blue Ocean’s Farm Raised Hawaiian Kanpachi. Blue Ocean sustainably grows Hawaiian Kanpachi in pristine open ocean waters, controlling the process from hatchery to harvest. Kanpachi is in the Jack family and is similar to Japanese Hamachi and Australian Hiramasa. It’s somewhere in between these fish in flavor, being less fatty than Hamachi and more buttery than Hiramasa. Blue Ocean harvests fish to order, so when you request Kanpachi you are getting a sashimi-grade fish that lends itself to raw and light cooking applications. Fortune is running a promo this month on Blue Ocean Kanpachi, so contact your sales rep today to find out how you can bring this stunning fish to the table.
Gourmet Grab
The start of the NFL football season is almost upon us and with that comes the wonderful smells of encased meats sizzling away at tailgates all across this country. While sausages and brats are a grilling mainstay; they’re even better when they are free of hormones, antibiotics, nitrates, nitrites, and still sport a wholesome, fulfilling flavor. Time to enjoy the wonderful “Old World” sausage recipes of Chef Martin’s Austrian-style sausages.
Sporting a vast array of both retail and foodservice options (both pre-cooked and raw), Chef Martin’s Old World sausages come from authentic family recipes that have been passed down through the generations. Only all-natural ingredients are used for his entire line-up, that are done in small batches to ensure consistency and overall quality. They all sport natural casings (whether pork or sheep) and are gluten-free too, for those looking to avoid wheat proteins.
Whether you want a traditional Austrian-style Frankfurter (also known as his “Uncured Hot Dog”), or a wonderfully emulsified pork & veal Bratwurst, to a Cajun-style Andouille with moderate spicy notes, or his cheese-infused Kasekrainer (made with diced bits of Swiss cheese) or Jalapeno Cheddar Brats (diced Jalapeno peppers with bits of Wisconsin sharp cheddar), there’s surely an offering to fit your tastes.
Chef Martin’s retail offerings (Uncured Hot Dog, Smoked Bauerwurst, Bratwurst, All-Pork Breakfast Sausage, Kasekrainer, Jalapeno Cheddar Brat, and Andouille) can be found at any Mariano’s or Sunset Foods location throughout the Chicagoland area. Whether at your next tailgate or your very own backyard, keep in mind that bright red logo the next time you’re looking to grill up some clean, high-quality “Old World” sausages.
