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Catanese Classics

Market Updates and Availability


Weekly Seafood Market Update:

  • Halibut is up again. This market has been a rollercoaster to say the least.
  • Swordfish is normally full throttle from now until November. There are a lot of boats not fishing currently, and one of the most productive Sword fishing area (Grand Banks) is barely getting any traffic. Hopefully things pick up, but tied up fishing boats seems to be a trend this year. Because of the full moon, some additional fish have been available hopefully lowering the prices a little.
  • Tuna continues to be problematic. Fish is extremely short and prices are higher than we can remember.
  • Mahi- no real changes in availability.
  • Groupers/Snappers are somewhat limited due to the hurricane, so expect prices to be up.
  • Iceland's new quotas are out and the boats are finally heading back out.
  • Expect limited supply and increased prices in the short term for all New England fisheries due to the hurricane. Boats are now making their way back out.
  • Farmed Salmon market is currently steady now that demand has decreased.
  • Pacifico started back up this week. There will be no 2-4 whole fish until possibly November due to grow out issues. All the fish they have available for whole orders is 4-6 lbs.
  • Live Oyster availability is great! We have a great selection in house for your weekend menus.
  • Live Lobsters increased a little towards the end of last week. One of our suppliers doesn’t think Firm/New shell lobsters will be shippable until late September or early October. This has a lot to do with water temperatures and ambient air temperatures they have been experiencing in Maine and Massachusetts. The big price break that we usually see might not be something we can pass along in September.
  • Pasteurized crabmeat quantities from Indonesia are slowly starting to improve, however they are still very limited. We are expecting to see noticeable relief in September. Both China and Columbia production remains poor.
  • Fresh domestic crabmeat production is finally starting to improve as demand is slowing.
  • Domestic Shrimp demand is strong and production remains good on both whites and browns. 

Specialty Availability:

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  • Wild Sockeye Salmon, USA
  • Wild Cali Troll King Salmon, USA
  • Arctic Char, Iceland
  • Black Bass, USA
  • Cod Loins, Iceland
  • Jumbo Fluke, USA
  • Monkfish, USA
  • Ocean Perch, USA
  • Boston Pollock(Blue Cod), USA
  • Sole, USA
  • Bronzini, Greece
  • Open Blue Cobia, Panama
  • Kamapchi, Mexico
  • Redfish, USA
  • Pacifico Striped Bass, Mexico
  • Black Cod/ Sablefish, USA
  • Atl. Halibut, Canada
  • Sturgeon, USA
  • Golden Corvina
  • Rockfish, USA
  • Mero/ Fresh Sea Bass
  • Mahi Mahi, Ecuador
  • Kingklip, Costa Rica
  • Ono Wahoo, USA
  • Swordfish, USA
  • Yellowfin Tuna, #1 and 2+, USA
  • Black Grouper, Mexico
  • American Red Snapper, USA
  • Hog Snapper, Mexico
  • Pacific Lane Snapper
  • Caribbean Red Snapper, Mexico
  • Queen Snapper, Nicaragua

Featured Oysters:


Location: West Shores of Malpeque Bay –

PEI, Canada 

Description: 3.25"/ Medium salt with a meaty bite, and clean, buttery, full-bodied finish. They are very easy to eat, with nice balance between ocean brininess and sweetness. 

Oyster Descriptions
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Weekly Meat Market Update:


The apparent rollercoaster ride known as meat pricing is back on the way up.

After a brief and very much welcomed respite, meat prices are back on the rise and in a big way. As product demand is peaking with Labor Day weekend looming, coupled with extended labor shortages, we are seeing new record high prices on several of the most popular items bought in the foodservice and retail sectors.

What lies ahead with back to school and seasonal change ahead is anyone’s guess.

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Featured Chef Cube Products:



Unpasteurized Cows Milk | France

Made in Desaignes, Marbre Des Alpes is made solely from mountain milk collected within a 20-kilometre radius of the cheese factory. Made with unpasteurized cow’s milk, it is very similar to Morbiere with an elegant thin line of ash dividing the paste. The pungent washed rind gives way to the savory, slightly fruity and creamy paste for a complex bite that pairs well with fuller whites like Chardonnay, light reds, and a variety of beers.

More Cheese Please
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Catanese Classics

Catanese Classic Seafood | Catanese Classic Meats

Chef Cube Classics | Catanese Classic Cheese


*Prices/ Availability subject to change.

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