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Weekly Market Report | July 11th, 2018

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You’ve got one week left to plan for National Caviar Day on July 18th so talk to your rep today if you need celebration ideas for this cherished holiday.

Here is what else you need to know:


California King Salmon is the best of all worlds – local, wild, sustainable, delicious and nutrient packed! Get it now while the season lasts.

Mexican Fluke (Halibut) is a great cost effective alternative for Pacific Halibut.

California Halibut is a great way to wow your guests with sushi-quality local fish.

Morro Bay Sablefish is somewhat limited this week even with new product due in for Friday’s sales. We have product from Oregon available to cover all orders.

White Bass fishing is going strong in California and Mexican waters. This is the best time of year for these beautiful fish.

A Grade Uni Roe trays are a low inventory item for this week.


Wild King Salmon catches are strong all over the West Coast of Canada and Alaska. This classic summer menu item is close to its annual peak.

Sockeye Salmon fishing is also very strong right now and prices are very attractive.

White (Ivory) King Salmon is in house now if you want a true menu special.

Fresh Pacific Halibut inventory is looking very good this week.

Pacific Rockfish supplies should be strong through the weekend.

Petrale and Dover Sole from Oregon are going to be limited for the rest of the week.

American Red Snapper is out for tonight will make it in time for Friday’s deliveries.


Swordfish pricing and availability can be a bit of a roller coaster ride from week to week but this is a great time for any and all recipe variants you’ve wanted to try out.

John Dory is limited this weekend but we should have enough to get through.


Meagre offers a touch of continental mystique to your menu while also contributing versatility and tons of flavor.

Monkfish will be slightly limited this week but we have product here and incoming.

Fresh Skatewings are going to be limited for the rest of the week.

Loch Etive Steelhead is as close to wild as a farmed fish can get. This versatile salmonid can stand up to any variety of cooking preparations with aplomb.


Grassy Bar Oysters are a great option for getting local/California seafood onto your menu.

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