High quality Fresh Swordfish is currently at historically low prices. There is also no better time of the year to find the highest quality and freshest-to-market, swordfish around. This premium fish is harvested off the coast of Halifax, Nova Scotia in an area known as the Emerald Basin. The cold, clean, waters of the Emerald Basin are home to some of the largest, fattiest, best tasting swordfish found anywhere in the world.
Harvested by long line Canadian fishing vessels, these large Atlantic Ocean swordfish are prized for their freshness, firm meat and taste. The cold waters of Eastern Canada makes these fish very fat which gives the meat a lot of flavor. This is very similar to what marbling does for the flavor of beef. The more fat, the more flavor!
These fish are not available year round. They have been available since August, but fishing boats have almost caught their quotas and the weather is starting to get nasty. This means that if you don’t buy these within the next few weeks, you will have to wait until next summer to have the chance to enjoy them again. Don’t miss out! If you are a lover of swordfish, now is the time to experience the best eating swordfish ever. Just make sure that what you are buying is Emerald Basin, Canadian, Long Line Swordfish. You will not be sorry!
Fresh Fish
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Is it “Mahi” or “Mahi-Mahi?”
It’s both. Look up the word in many American dictionaries and you will find the hyphenated version. I would say that more of us in the industry call this increasingly popular and well regarded specie “Mahi.” Mahi (Latin: Coryphaena Hippurus) means strong in Hawaiian and is often called “dolphin fish.” Unfortunately, this turns some individuals off to eating it when it is not a dolphin (mammal) nor is it even related to the dolphin family.
Fortunately, more and more consumers are becoming familiar with this mild flavored fish. Beautiful in color, Mahi are a brilliant gold, blue, and green when swimming in the water. They are fast growing and are carnivores. Imported from many South and Central American countries, Mahi are generally shipped to the USA fresh in H&G (head off, gutted) form.
There is a limited domestic fishery here on the East Coast of the US and Canada and those fish are very high grade. Domestic Mahi are landed from the Florida Keys in the spring to Nova Scotia in the summer months as the fish migrate northward .These fish are sold fresh in whole G&G (gilled and gutted) form.
I am often asked how to tell a male Mahi from a female and here is the answer: females have rounded heads and males have prominent, protruding foreheads that are square-like shaped. Mahi is starting to hit its peak, import season now, and should be readily available and attractive priced from October thru February. Try it….you will not be disappointed!
Fresh Fish
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Welcome!
This is your place to learn about a wide variety of fresh and frozen seafood. Posts will cover a variety of topics. Expect to see focus features on individual species of fish such as Cod or Pollock. You’ll also see articles comparing different species of Shrimp, Crab, or Lobster. Some posts will have pictures of fish and will teach you how to handle and prepare them. Other posts will focus on the seafood commodity markets, helping you to anticipate rises and falls. We’ll explain the different species of wild Salmon, the different countries of origin for farmed Salmon, and how to choose which to use. Additionally we will have a recipe section with our favorite seafood recipes and a glossary of fish terms that may stump you. The seafood experts who will be contributing to this website have an average of 20 years of experience. In general, our focus is on posting and publishing articles, as such we will be moderated and are not likely to post many responses. We will review your responses however, and will do our best to reply to you off-line. Feel free to email us with suggestions for future posts as well. Again, this website is for you. Thank you for your attention, and welcome to seafoodexperts.net!
General State of Seafood
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While fresh swordfish can be enjoyed year round, perhaps the best time to do it is during the months of September and October. Off the coast of Halifax, Nova Scotia and surrounding areas just north and south of Boston lies the cold, clean, waters of the Emerald Basin, home to some of the largest, fattiest, and best tasting swordfish found anywhere in the world.
Harvested by long line Canadian fishing vessels, these large, Atlantic Ocean swordfish are prized for their freshness, firm meat, and taste. The cold water environment makes the fish nice and fat, giving the meat a lot of flavor, similar to marbling in beef. You can’t get these fish year round. They are mostly caught between late August and early November, with the majority of the fish landed in September and October.
If you are a lover of swordfish, now is the time to savor what you already enjoy. If you are curious as to what swordfish tastes like, you will get no better opportunity to have the “real deal” in these next two months. So the next time you wish to have swordfish, ask if it’s Canadian Basin swordfish. You will be glad that you did.
Fresh Fish
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Looking For Value
The food landscape - always a fluid environment, has seen some dramatic shifts over the past 12 months. With consumers reducing their dining out dollars and increasing the number of meals consumed in the home, competition has become most intense in the past few months to provide value to retail consumers trying to stretch their purchasing power. This is great news from a retailer’s perspective as it drives more consumers into the store and many retailers are seeing comp sales increases as high as 5% over last year. But what are they going to buy? Convenience-as the economy has slid into recession, people are working harder. Taking on more responsibility and working more hours as they are asked to do more with less. They have little or no time to plan much less execute on a meal. So they are looking for products that they know how to cook or products that they feel they cook quickly and successfully. Quality-for those consumers that are trading in their frequent diner card for a frequent shopper card, they are coming into the store looking for products that will replace that restaurant experience. That means that they are looking for quality products in terms of freshness, taste and appearance. Value- Consumers are watching their expenditures. Savings rates have increased for the first time in decades and everyone is trying to do more with less. Does this mean that they are looking for the cheapest product on the shelf? Not necessarily. What they are looking for is a solid value. Products that are aggressively priced and meet their need for quality and convenience at the same time.
Unfortunately, seafood has not fared as well as we all would like in this competition. In the last three quarters of 08′, seafood was the only perishables department that did not see an increase in sales and tonnage. As customers have defined their purchasing decisions they have found that other proteins, in particular poultry, which saw a 6.7% increase in sales in 2008, have met their needs more effectively. It does not have to be this way. There are a large number of products that can be offered at a great value. Products like Capensis, Swai and Ponga, to name a few, all offer wholesale price points in the mid $2.00 range which would allow a retailer to market these products for as little as $3.99 per pound on sale. Although it may take some innovative marketing to introduce consumers to these species, given the competitive environment I think it will be well worth the effort.
News in Retail
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