Catanese Classics

Market Updates and Availability

APRIL FLYER

View our April featured products and don't forget to take advantage of the special deals! Please contact your sales rep for pricing and availability of the products.

Updates from Catanese Classic Seafood:

Featured Products:

COBIA

Product of Panama

HEAD ON NORTH ATLANTIC COD

Filets Cut to Order

Product of USA

BARRAMUNDI

Product of Sri Lanka

Specialty Availability:

• Arctic Char, Iceland
• Large Black Bass, USA
• Cod Loins, Iceland
• Cobia, Panama
• Fluke, USA
• Monkfish, USA
• Ocean Perch, USA`
• Jumbo/Medium Walleye, Canada
• Bronzini, Greece

• Atl. Halibut, Canada
• Sablefish, USA
• Golden Corvina
• Scorpion Fish, New Zealand
• Kingklip, Costa Rica
• Mahi Mahi, Ecuador
• Swordfish, USA
• Yellowfin Tuna, USA
• Black Grouper, Mexico

• Strawberry Grouper, Mexico
• American Red Snapper, USA
• Pacific Lane Snapper, Panama
• Yellowtail Snapper, USA
• Barramundi, Sri Lanka
• Rock Shrimp

FINFISH:

• Atlantic Salmon- East Coast Canadian prices are up, Chilean prices are stable, European prices saw an increase, Norwegian prices continue to climb.
• The Atlantic Halibut market jumped up last week as fishing conditions were rough. The Pacific availability is poor after weather challenges.
• Black Bass finally reappeared. Price is slightly up but not terrible. Fish are arriving today for tomorrow delivery.
• Jumbo Fluke reappeared. Prices are still high, but we are expecting the market to lower.  
• Striped Bass is still hard to come by right now. Weather has hurt catch, along with limited remaining quota and closures. We expect availability to improve by June 1st- Maryland will reopen in June, followed by New York and Boston. 
• Mahi price dropped way down now that supplies are back.
• Sword price also improved for the same reason as mahi by the end of last week, however we are now at the time of month where sword landings decrease due to the lunar cycle. Fishing will improve in a week. 
• We should see steady Tuna supply and pricing throughout the week. 
• The Monkfish market is beginning to improve 
• Snapper supply improved. We have a small variety in house.
• Iceland Cod spawning period has arrived which closes the inshore fishing grounds. This means that boats must go further out. Cod prices will remain elevated during this time. 
• Walleye availability remains good.

SHELLFISH/FROZEN:



• Lobster availability and prices improved, however they are still very expensive. As more fishing areas open in Canada, we should continue to see a decrease in pricing.
• Softshells are disappearing as this shed ends. This means as one area gets warm enough, they catch the crabs, pen them, and wait for them to shed. That has happened in a few small sheds so far this year but now we are really waiting for the big shed when it gets warm and supply is plentiful. We are currently waiting on the North Carolina run to kick off, hopefully in 1-2 weeks. Prices rose quickly.
• The Oyster market improved this past week as weather made harvest more accessible. Oysters remain small, and are still not bountiful. This is normal for this time of year.
• Domestic Mussel production is back on track.

Updates from Catanese Classic Meats:

Weekly Specials:

Tenderloins Medallions, 4 oz.,

4 ea/cryo, FZN

$19.95 lb.

Tenderloin Steak, CC, IVP| USDA Choice | 6 and 8 oz.

$37.99 lb.

Neuske Applewood Smoked, Honey Glazed, Spiral Sliced Ham, B/I

$6.50 lb.

Product/ availability subject to change.

Market Update:

• Ground Chuck and Ground Beef increased once again this week. Supplies remain adequate.
• The Choice Strip Loin market fell through the end of last week, while Select grade continued to increase. Overall, supplies of select grade remain limited, and we expect to see an increase in the market in May.
• The Tenderloin market continued to decrease over the last few days as demand remained soft and supplies are good. We expect to see an increase as we get closer to May.

• The Ribeye market took a turn and increased over the last few days. We expect the market to rise steadily through the spring.
• The Teres Majors was mixed- Choice remained flat while Select declined over the last few days. We expect the market to remain steady until increasing in May.
• The Choice Brisket market saw an increase this week. The market is expected to hold steady overall.
• The Flank Steak market increased this week, but should remain steady in the short term.
• The Bone In Pork Loin market held flat into this week, while the Boneless Pork Loin market increased. Supply continues to be adequate with increasing demand.
• The Pork Tenderloin market reversed and saw a decline over the last few days. We expect to see this market move higher as summertime demand increases.
• The Bone In Pork Butt market increased slightly. Demand is good and supply is healthy.
• The Pork Belly market dropped slightly.
• The Ham market has increased and demand remains strong.
• Backribs continued to increase, while all varieties of spareribs saw a decrease. Supply is fair, demand is increasing.

Updates from Chef Cube:

Fiscalini Farmstead Cheese

Fiscalini Farmstead started as a dairy farm over 100 years ago. Today the fourth generation owns and operates the business, and continues a way of life that respects, preserves and honors the animals, the land, and resources.

Our farm was established in 1914 by our great-grandfather who immigrated from Switzerland and settled in Modesto, California. The dairy Farmstead has expanded to include a cheesemaking facility on the premises. We are committed to making the best-tasting, handcrafted cheeses in the world. We believe in the art and skill required to make cheese by hand. By using only the milk from our cows we achieve superior taste and quality which has won us numerous awards over the years. It is our mission to share our story and taste experience with the world.

San Joaquin Gold |

#206063 | 8 x 5 oz. & #206064 | 7 lb.

San Joaquin Gold is an original cheese recipe created by and made only at Fiscalini Farmstead. Like the European tradition

of naming unique foods after the location where they were first produced, they named this cheese after the valley where it

is made. San Joaquin Gold is an Italian-style cheese with a natural thin rind and a tawny buttery color. Mildly sweet and mellow when young, it develops a darker golden hue and deeper nuttier flavor over time. San Joaquin Gold is made from raw cow’s milk.

Old World Aged Cheddar |

#206054 | 8 x 5oz. & #206055 | 5lb.

Old World Aged Cheddar is made in the traditional English style and remains Fiscalini's most popular and highly awarded cheese. It is firm, yet crumbly with a robust and buttery taste. During the 14-month aging process the wheels are wrapped in a cheesecloth to protect the outermost layer while allowing the cheese to breathe and develop internally. It is straw colored and has a nutty, slightly smoky, and earthy finish.

Also Available: Purple Moon Cheddar, Smoked Cheddar and Craft Beer Cheddar