Market Report
As the Seasons Turn
We have enjoyed our fresh Salmon season and are now receiving the best frozen at sea, FAS, salmon from one of our favorite fishermen, Randy Nichols, from Sitka, Alaska. Randy has fished for over 32 years in the Alaskan waters and now, from his state of the art 54ft., freezer boat, Nekton, he delivers beautiful salmon to Newman’s. He catches, handles, and cleans each fish with such care, there is not even a scale missing and when prepared, is as close to just caught as possible. Randy fishes with the best crew, his son and daughter, making it truly a family business in the Alaskan tradition
Within just 2 hours of being caught and cleaned, the salmon are frozen below -30 degrees F. At that temperature, it insures the fish maintains fresh-like texture and the valuable beneficial oils are stabilized. Typically, with shore frozen fish, there is a much longer time between catch and freezing and if frozen only at zero, the oils are not stable and continue to oxidize.
Mexican Shrimp
The catch is up 35% over last year so Mexican Shrimp is a great value and delicious addition to your menu. If it continues at this level, we should see prices drop.
Deep Sea Shrimp Importing Company, one of our main suppliers, is celebrating 50 years of selecting, packaging and importing the world's finest quality, clean salt water shrimp from the top breeding ground - the Gulf of California. Our producers use boats that contain TED (Turtle Excluder Devices) which safely harvests shrimp without affecting turtles or other marine species. Because they process from only one plant in Matazlan, Mexico, the highest quality control is ensured. For more information, http://www.deepseashrimp.com/
These shrimp are wild caught and the most valuable premium white shell-on shrimp because of its tender, sweet, delicate and delicious flavor.
Typically, Newman’s carries three sizes of shrimp indicated by the count of shrimp per pound: 26/30, 21/25, and under 15. The larger the shrimp, the more expensive per pound. Many times sizing can be important to the recipe and presentation. You can use the smaller shrimp in a soup or bouillabaisse and the larger in cocktails and for grilling.
Oregon Shrimp Meat
The Oregon Shrimp season is coming to a close at the end of October. Of course, we will have specially selected quality frozen shrimp until the fresh season opens again in April.
New Seafood Information Website
The benefits of eating seafood, and any possible concerns, are clearly discussed on a new website, http://www.seafoodhealthfacts.org, developed largely through a grant from the U.S. Department of Agriculture, and created to serve as a credible resource, said Dr. Michael Morrissey, Director of Oregon State University’s Food Innovation Center.
Radiation and Selenium:
From the Oregon Albacore Commission:
As information about radiation from Japan's Fukushima Dai-ichi nuclear plant emerge, concerns about our Pacific albacore have been raised. The following statements address these concerns.
The Albacore tuna caught by the U.S. troll & pole fleet are migratory warm water fish. They journey widely across the Northern Pacific Ocean following patterns of warm water and feed. 10 years of tagging data show that these fish do not come anywhere close to the cold waters of Japan at this time of year and it is believed that these albacore tuna stocks are currently many hundreds if not thousands of miles away from Japan at this time. Continued ...