fish report

Amidst blizzard warnings, 40 mph winds and 20 foot seas, Alaska’s 2010 Halibut and Black Cod season was declared open last night. We are waiting on word when the weather breaks enough for Captain John Bahrt and the FV Kristna to set out from Sitka, but we should beginning seeing the first fish this week from both Sitka and Homer.

Most Halibut begins its long journey to market with a four day road trip to Seattle. There it is re-iced and boxed for shipment to fish markets around the country where traditional distributors purchase the fish to then deliver to restaurants.

Not with Sea to Table. Working directly with fishermen accomplishes three things: your fish arrives next day off the boat, a fisherman realizes a better price for his catch, and because there is only one link in the chain, a chef can work with the very best without paying a premium.

Carnival season is finally finished in Tobago, and fishermen are back at sea. This week we expect Mahi-Mahi, Wahoo and Blackfin Tuna to find their way north. Please let us know early so we can assure you get fish.

From Sitka Alaska, where Halibut season begins in only one week, Jon Hickman is landing the long-time favorite of the crabbing industry, Bairdi Snow Crab. Sweeter than Red King Crab with a lighter and more delicate texture the Bairdi is cooked fresh at the dock. This opening should last about a week, and we are shipping sections of almost one pound each in minimum 25 pound boxes at $10.90/lb.

From Beaufort, NC Jack Cox and his boys continue to land beautiful Triggerfish, Amberjack, and Yellowfin Tuna. He has also been landing Banded Rudderfish, a slightly smaller cousin of the Amberjack, prized as sashimi.

From Willapa Bay, WA there are Dungeness Crab and Pacific White Sturgeon, from Homer, AK Pacific Cod, and Black Drum from Louisiana.

And to think it is still February!

On Tuesday March 2nd, Sea to Table will be hosting a Seafood Tasting for Chefs at the Logan Square Kitchen in Chicago. Sean Dimin and our friend Kate Gross will be sharing some beautiful seafood from various fisheries with some of Chicago’s best chefs. If you will be near Chicago that day, please give us a shout and join the party.

Sean is right now on his way to Aripeka, FL to join Captain Ron Holliday for a day of Stone Crabbing. We are hoping they will break off enough claws to make many diners happy.

We have been working hard with Marcus and Iroek from Saba in the West Indies to gain efficiencies in getting those magnificent Live Spiny Lobsters next morning in your restaurant. The test runs we have made have been a great success, as we believe this is the first time that these lively but delicate creatures have made this journey and arrived 100%. We are now shipping 20 pound boxes, about 8 spinies, delivered FedEx International Priority Overnight for $22.90/lb.

Captain Jack Cox and the boys from Beaufort, NC are setting out at sea today, expected back Monday evening with Triggerfish, Wahoo, Mahi-Mahi, Amberjack, and we will see what else.

From Willapa Bay, Bryce Caldwell’s Fresh Dungeness Sections and Pacific White Sturgeon were received with delight by many of our chefs last week. This week we will be shipping the Sturgeon as head-off, tail-off gutted ‘bullets’ at $11.40/lb.

In Alaska the days are growing longer as Halibut season is only two weeks away. We continue to ship beautiful, sustainable Pacific Cod from Homer.

‘My name is Bryce Caldwell, and I was born and raised near Willapa Bay, WA, just north of where the Columbia River meets the Pacific Ocean. Our fishermen, many of which are members of the Chinook Indian Nation, produce sustainable seasonal harvests of Albacore Tuna, Halibut, Black Cod, Salmon, Sturgeon, Dungeness Crab, Spot Prawns, Oysters and Clams. Willapa Bay is a pristine toxin free saltwater environment with no polluting industries. This 600,000+ acre vibrant habitat has supported over a century of fisheries, and is the most productive coastal ecosystem remaining in the continental United States. With Sea to Table we can now provide fresh seafood directly from our boats to the chefs everywhere within hours instead of days’.

We welcome Bryce, and this week from Washington’s strictly managed fishery we will be shipping Dungeness Crab and the prized wild Pacific White Sturgeon. These can be combined in 25 pound boxes.

A long-time favorite of the crabbing industry, Alaska Wild Bairdi Snow Crab is sweeter than Red King Crab, with a lighter and more delicate texture. From Dutch Harbor, we are shipping 40 pound boxes of fresh cooked and chilled Bairdi Snow Crab sections weighing almost one pound each.

We continue to have beautiful Pacific Cod from Homer, Black Drum from the Bayou, and many species from Beaufort, NC.

Sean is on his way tomorrow to the island of Saba in the Netherlands Antilles where we hope to get the Spiny Lobster fishery going, as well as some other Caribbean finfish.

Yelloweye Rockfish should be landing in Sitka by morning. We hope there will be one more landing by next week before the quota on this opening is filled. Pacific Cod continues from Homer. Black Drum is shipping from New Orleans, home of the Super Bowl Champion Saints. Triggerfish, Amberjack, Vermillion Snapper and Yellowfin Tuna from Morehead City, NC. Some very beautiful fish to ship this week.

We have updated our website and added some great photos of both our fishermen and chef partners. Take a minute and check it out www.sea2table.com. We hope you like it.

An effective management plan and abundance of ideal habitat keep Rockfish populations healthy enough for the Alaska Department of Fish & Game to open a directed fishery of 66,000 lbs., most of which will be flown to Japan. John Bahrt will be captaining the FV Kristina from Sitka this week, weather permitting, and hopes to make one or two landings before the quota is finished. A favorite food of Alaska fishermen, the Yelloweye Rockfish is shocking to see for the first time as it can be bright orange in color with a striking yellow eye. The flesh is snow white with a high fat content. Yields and cooking techniques are very similar to Snapper or Grouper. Please place orders now for shipment upon landing as these beautiful fish will be in high demand.

Pacific Cod contines to run strong and get rave reviews. We are expecting the Bairdi and Opilio Crab seasons to open shortly, and we are now able to offer Red King Crab Tails frozen in 25 pound boxes.

The New York Times ran an excellent piece today about Carolina fisherman and the work of >The South Carolina Aquarium Sustainable Seafood Initiative whose coordinator is Megan Westmeyer, a good friend and advisor to Sea to Table, under whose guidance we are supporting the rebuilding of the Vermillion Snapper population. Captain Jack Cox is now landing these as well as Triggerfish, Amberjack, and Yellowfin Tuna to ship this week. However the flounder boats have changed to winter bottom trawling gear, and we will not be shipping Southern Flounder until they return to better catch methods.

Our new friends Marcos Schonenberg and Iroek van Windt fish for Spiny Lobsters in the beautiful waters off Saba in the West Indies. Together with FedEx, we are working on a pilot program to live ship these beautiful creatures overnight to our chef/partners around the country. We recently sent our first NYC shipments to Dave Pasternack of Esca and Michael White of Marea. Both were impressed that these delicate warm water lobsters could arrive less than 24 hours out of the water in such lively, pristine condition, and also how great they tasted. Please give us a call to discuss if this might be something good for you.

This week we will be sending fresh Pacific Cod from Homer, Black Drum from New Orleans, and a good variety of species from North Carolina. By tomorrow evening in Beaufort, NC boats will have landed with Triggerfish, Southern Flounder, Amberjack, and we will know what else for Tuesday shipping.