We use NOAA Fisheries FishWatch.gov website as a source for all kinds of information about the seafood industry; how stocks are managed, scientific data and more. The website is one of our first stops when we’re looking for details about the domestically harvested or farmed fish and shellfish that we sell, and it’s also a great source of news and information about all things seafood.
However, the team behind FishWatch.gov is looking to do an even better job bringing this useful information to the public, and they’re looking for your input. Please take a few minutes to explore the site, and then fill out this short survey to help NOAA Fisheries make FishWatch.gov an even better source of information.
They anticipate unveiling a new and improved website next year – we’ll be looking forward to checking it out!
The Bristol Bay Regional Seafood Development Association (BBRSDA) has some important questions to ask you:
- Do you eat wild, sustainable seafood or sell it in your restaurant?
- Do you dream of going to Alaska and/or have you already been to the Last Frontier?
- Do you believe that wild salmon matter and are worth protecting for future generations?
If you answered “yes” to any of those questions, then we think you’re probably interested in taking a few minutes to help protect the millions of sockeye salmon that depend on Bristol Bay (along with more than 14,000 people’s jobs) from the threat of development. And not just any kind of development - the largest open-pit mine in North America, generating up to 10 billion tons of waste and threatening our nation’s largest sockeye salmon fishery.
On July 18th, the Environmental Protection Agency (EPA) released a draft set of restrictions designed to protect Bristol Bay’s salmon from the harmful impacts of large-scale mining (in particular the proposed Pebble Mine). They are accepting public comments between now and September 19th - you can use this easy method to send a public comment to the EPA. But don’t delay – they will only be taking public comments on the proposal until September 19.
The University of Massachusetts Dartmouth’s School for Marine Science & Technology (SMAST) scallop video survey team conducts an annual video survey of the George’s Bank scallop resource and this year’s study revealed some good news!
A press release from the SMAST team stated, “The video-based survey, conducted from May to July 2014, indicated a 32 percent, 77 million pound increase in the scallop population over 2012. The overall stock biomass measured in scallop meat weight is estimated at 320 million pounds compared 243 million pounds observed two years ago.”
According to the Chair of SMAST’s Department of Fisheries Oceanography, Dr. Kevin D. E. Stokesbury,
“Large increases of this size in scallop populations seem to occur once every 10 years or so. These small scallops will need to be monitored closely, tracking their distribution and any mortality. If protected and managed correctly these scallops could insure sustainable catches similar to those over the past 10 years for the next 10 years.“
Check out some footage from these annual video surveys - this short clip shows you the equipment used and has some nice footage of some sea life (who doesn’t love a good eel pout shot?)
And let your Santa Monica Seafood Rep know what kind of scallops you’re looking to add to your menu – we have a great selection!
It’s summertime, and our Responsible Sourcing Vendor Partner program grantees have been busy! Here are some updates from a few of our local California and Baja California projects! You can read more about each project on the RSVP webpage.
Fathom Consulting’s pelagic trawl gear improvement project is gearing up for the September field season where they expect to test the impacts of several different gear configurations on the sea floor. This involves working with the Monterey Sanctuary and the Remotely Operated Vehicles (ROVs) to monitor the effects the experimental gears have on the surrounding environment. Further modifications are being made to the experimental trawl gear to make it both more user friendly and cost effective for fishermen, as well as less impactful to the marine environment.
The California Collaborative Fisheries Research Program (CCFRP) has been a longstanding member of Santa Monica Seafood’s RSVP program, conducting research on fish populations within California Marine Protected Areas. Every summer they conduct volunteer angling trips to catch and tag fish – a really fun way to study! They are currently scheduling and gearing up for their volunteer trips to be conducted this summer and early fall. As a reminder, if you would like to be a volunteer angler, sign up here.
COBI is another organization we have funded for several years now, working with fishing cooperatives in the Magdalena Bay region of Baja California Sur on fisheries sustainability. We’ve received some pretty good news from Mag Bay: the fishing cooperative named “Bahía Magdalena” decided just last month to renew their marine protected area for 3 more years! Their initial commitment was for 5 years (ending in December 2014). It was a pretty hard decision to make since in the short term it represents a big financial sacrifice. This sets a great precedent for conservation in this area, which is hit particularly hard with bycatch and overfishing.
The Pfleger Institute of Environmental Research team is working with NOAA scientists on the preparation of a scientific manuscript that documents the vertical and horizontal movements of swordfish within the Pacific Leatherback Closure Area (PLCA). The work details the movements of 13 swordfish tagged within the closure area and describes the potential for alternative fishery options for west coast sword fishers. The PIER team is also preparing for additional Southern California deep-set buoy gear trials in 2014. The work will be performed with two cooperative fishers and focus on documenting catch, fisher acceptance and feasibility. Currently, all gear sets have been purchased and the teams are awaiting the arrival of the summer swordfish run off Southern California!
Thanks for being part of this great program!
As an ISO 14001 Certified company we show our commitment to the environment in a variety of ways. ISO 14001 recognizes that standards throughout our entire operation help continually reduce our environmental impact. Although responsible sourcing is a key component of our approach, our commitment extends to all our departments.
We focus on a variety of approaches – we’re always improving our recycling systems, water usage, efficient routing of trucks and other processes to help reduce our impact on the environment and we’d like to hear from you about what your establishment does in a effort to “go green”.
From your choice of take-out containers to looking at composting food waste there are endless ways for restaurants to implement green business practices. Here are a few more simple ways to get started, but we’re interested in what you’re doing to innovate.
Feel free to share your experiences in the comment section below!
A new study by Constellation Brands research about different types of wine consumers had some interesting ideas that we think can easily apply to how you choose the seafood you’re offering your customers. This article on Beveragedaily.com outlines this 6 categories as:
- Engaged Newcomers
- Everyday Loyalists
- Price Driven
- Image Seekers
What does that have to do with your next seafood order? Everything! Each one of your customers is going to engage with the complicated world of seafood in their own way and understanding what motivates them is key to providing them with an amazing experience.
So, what are they thinking about? Engaged Newcomers and the Overwhelmed may have concerns with issues they see in the media – mercury, over fishing, mislabeling – all these hot topics leave consumers feeling confused. Training and education can keep you and your waitstaff on top of those issues (let us know how we can help!).
They may also be looking for mild fish in simple preparations. Pacific cod, salmon, domestic catfish, shrimp; these are “gateway” seafood choices that customers are comfortable with. Sustainability no brainers like wild Alaska salmon and halibut or famed clams and mussels make it easy. Check out the Seafood Watch Super Green list for even more suggestions.
Price Driven customers can benefit from our daily specials and seasonal price breaks. Right now Wild California Sea Bass is in season and pricing is great – get it on the menu now! High quality frozen seafood is another options. Our newest cod option – Village Cove Pot-Caught Pacific Cod – is an excellent fish choice at the right price.
Image seekers? Imagine Seafood Towers piled high with king crab legs and jumbo shrimp turn heads. Big lobster tails, caviar set ups, table side preparations, whatever causes a stir – get creative!
Enthusiasts are looking for seafood choices that they can really sink their teeth into – think “Trash Fish” as popularized by Chef’s Collaborative, or any number of options that come with unique and interesting stories. Who caught this fish and where? Add some locally sourced Sablefish and Rockfish from Morro Bay, Santa Barbara Spot Prawns, Uni Roe and oysters to your menu (and make sure your menu descriptions are as mouth watering as your recipes).
We’ve got such a wide range of seafood options you’ll have no problem reaching any type of consumer. Let us know how we can help you diversify your selection!
We’re now offering a great new Alaska cod option perfect for a variety of menu options at an unbeatable price!
And it’s not just a good deal – it comes with a great story.
Village Cove Alaska Cod (COD281) is “pot caught” which is good for the ocean and even better for the quality of the fish! The cod are lured into the pot/trap using bait, and they remain inside the trap until they’re harvested. Bringing live fish onboard the vessel where they are quickly poke bled and placed in refrigerated sea water results in a very high quality product. This is some of the nicest cod we’ve ever worked with!
The vessels that are fishing for Village Cove are making short trips and the cod they harvest is quickly prepared for freezing (bellies trimmed, collars and tails removed). This cod has an amazing yield!
Additionally, this cod is harvested as part of the Western Alaska Community Development Quota (CDQ) Program. According to NOAA, “The purpose of the program is to provide western Alaska communities the opportunity to participate and invest in BSAI fisheries, to support economic development in western Alaska, to alleviate poverty and provide economic and social benefits for residents of western Alaska, and to achieve sustainable and diversified local economies in western Alaska.”
Ask your Santa Monica Seafood Representative about Village Cove Alaska Cod today!
We just heard from our friends at the Alaska King Crab Research, Rehabilitation and Biology Program that Kodiak red king crab have been successfully reared at the Alutiiq Pride Shellfish Hatchery for release experiments!
According to this month’s News Flash,
“AKCRRAB researchers reared red king crab larvae at the Alutiiq Pride Shellfish hatchery this spring. The goals of the rearing season were to produce juveniles for outplanting research and to further test and refine hatchery protocols. Akhiok residents collected adult female crabs in fall 2013 from Alitak Bay on Kodiak Island in cooperation with NOAA Kodiak lab staff, who shipped the crabs to the hatchery in Seward.
After hatching in March, larvae were fed two different diets and reared in six 1200 liter rearing tanks at a density of 50 larvae per liter. One larval diet consisted of enriched Artemia (brine shrimp) alone while the other was a mixed diet of enriched Artemia and two species of microalgae (Thalassiosira weissflogii and Chaetoceros muelleri). Survival to the glaucothoe (last larval) stage was greater than 50% for both diets, averaging 59% ± 6% standard error in tanks fed enriched Artemia alone, compared to 52% ± 2% survival in the tanks fed the mixed diet. Larval rearing temperature averaged 9°C, and rearing period to the glaucothoe stage was 27 days.
Overall, 199,920 glaucothoe were produced. The glaucothoe and juveniles are currently being reared at the hatchery, and the juveniles will be shipped to Kodiak this summer for release experiments.”
We love king crab and are invested in the future of this delicious resource through our support of AKCRRAB’s research via our RSVP Program.
(Image of Kodiak red king crab larvae produced at the Alutiiq Pride Shellfish Hatchery in spring 2014 courtesy of Ginny Eckert)
Smoked meats are big business for restaurants – and as summer approaches, now is the right time to think about adding some smoked items to your menu! But, we’d like to encourage you to think beyond ribs and chicken and add some smoked seafood to the mix.
Feel like smoking your own? You’re in good company! Nation’s Restaurant News writes:
At the two Bubby’s in downtown New York City, whole animals are purchased and butchered in-house and then pit-smoked over cherry wood or apple wood.
“Pit-smoked barbecue has many lovable qualities,” owner Ron Silver said. “People love the sweet, spicy and tangy crust, also known as bark, that forms around the meat while it slowly cooks over the smoky wood. And, of course, the smoky flavor.”
We’re more than happy to guide you through our whole fish options – perfect for smoking in house!
Don’t have the space/time/personnel for in-house butchering or smoking? No problem. Order up some of your favorite fish (fillets or portions) and add a smokey touch via seasonings! There’s a multitude of smoked salts on the market, along with spice blends that can add an authentic flavor to any recipe.
Or, even easier, ask your Santa Monica Seafood Sales Rep about our smoked seafood options. We have a wide variety of choices for every menu and budget. Traditional hot smoked salmon, flavored choices, smoked shellfish – it’s a pretty long list. We’re sure you’ll find a way to offer your customers smoked seafood this spring - let us know what’s smokin’ up your menu!
Hope you had a fantastic Mother’s Day weekend! You have a couple days to catch your breath before the Copper River wild salmon season opens on May 15th – we’ll hope to have fish in the house from that opener a few days after… We’re always anxious about the weather this time of year, obviously it can cause problems for the fishermen as well impact flights leaving the region. As always, we remind you to practice patience and flexibility (same goes for anyone longing for soft shells… they are coming too)!
Copper River Sockeye and Kings are some of the most publicly anticipated seasonal seafood options – your guests are waiting for them! Make the most of the great name recognition these salmon have. They’re not the least expensive fish in our inventory but your customers will recognize this fish by name and are willing to pay top dollar!
What makes these fish so special? Many claim it’s the nature of the river they are returning to, and the Copper River is particularly difficult to navigate. Therefore, these salmon are bulked up and fatty in preparation for their journey when they are caught. Quality is the goal – fishermen make short sets so that fish can be pulled from the nets live and bled fully and quickly. Plenty of ice and many trips back to town or to a tender to deliver ensure that this Copper River salmon is delivered at the highest quality possible.
The Alaska Seafood Marketing Institute has plenty of information to get you and your staff ready to take advantage of this wonderful spring seafood item.
Stay in touch with us for delivery info… Keep up with us on Facebook or check in with your Santa Monica Seafood sales representative. Or, you can always peek at the Alaska Department of Fish and Game’s website – it’s got a lot of good information.
Mother’s Day is coming up, and as we’re fond of reminding you – it’s the #1 day for dining out of the year! The flower market also goes crazy (which can cause shipping issues for fresh seafood out of South America – sort of a cargo war between perishables…)
So, we have a few bits of advice for you.
- Help us help you! Talk to your Santa Monica Seafood rep early this week about what’s going to be looking good for the weekend. We have the ability to forecast out further on some items, and your rep can let you know what those are. In general, farmed fish are more consistent than wild ones, and the closer to home any seafood is caught or harvested, the better.
- Ask to see our Mother’s Day Specials Sheet if you haven’t already. We put together a great selection of deals on some awesome items – your rep can email or fax you a copy today.
- Order early – especially when it comes to frozen items. If you need frozen seafood, order it today! No sense waiting until Friday when you’re going to be busy (and so are we).
- Offer plenty of healthy choices (that don’t scrimp on flavor!). We talked about this last week, and the coming weekend is a great chance to put it into practice. With so many seafood options available to pair with a spring bounty of local fruits and vegetables – you can’t miss!
- Relax and have fun. We all know that being prepared means we can enjoy the moment. Mother’s Day is a chance for us all to celebrate – make sure you have the time and energy to do it right!
Let us know what’s on your Mother’s Day menu!
It’s looking like we’ll have more Soft Shell Crabs available in time for Mother’s Day (and maybe sooner)! The water temperatures are warming, the crabs have started to shed their shells, and watermen are out harvesting. We did receive a small shipment this past week – hope those of you that jumped on that first order enjoyed your crabs!
Just a few reminders about ordering soft shell crabs which we bring in fresh, on a pre-order basis only. In order to make sure we deliver the best quality possible, please stick with this ordering schedule:
Once you’ve got your size, style and amount figured out, set up an ordering schedule with your sales rep. Pre-orders full trays on the following schedule (NO MONDAY OR TUESDAY DELIVERIES):
- Order by Friday for Wednesday Delivery
- Order by Monday for Thursday Delivery
- Order by Tuesday for Friday Delivery
And a quick reminder on how softshells are packed:
- Hotels / Fresh – 30 each per tray or Dressed – 60 each per tray
- Primes / Fresh – 24 each per tray or Dressed - 48 each per tray
- Jumbos / Fresh – 18 each per tray or Dressed – 36 each per tray
Because of the delicate nature of Soft Shells you must pre-order! Making sure your Santa Monica Seafood Representative knows you’re going to be ordering softshells this season will help ensure timely delivery, especially for Mother’s Day!