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Catanese Classics

Market Updates and Availability

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Featured Products:


Product of Norway

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Product of USA

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Product of Scotland

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Specialty Availability:

  • Arctic Char, Iceland
  • Cod Loins, Iceland
  • Jumbo Fluke, USA
  • Monkfish, USA
  • Boston Pollock, USA
  • Wolffish, Norway
  • Redfish, USA
  • Kampachi, Mexico
  • Bronzini, Greece
  • Ideal Bronzini, USA
  • Pacifico Striped Bass, Mexico
  • Mahi Mahi, Ecuador
  • Atlantic Halibut, Canada
  • Swordfish, USA
  • Yellowfin Tuna, USA
  • Kingklip, Costa Rica
  • Black Cod/ Sablefish, USA
  • Sturgeon, USA
  • Ono Wahoo
  • Yellow Perch, USA (Thurs)
  • Jumbo/ Medium Walleye, Canada
  • Fireback Grouper, Mexico
  • Black Grouper, Mexico
  • Red Grouper, USA
  • American Red Snapper, USA
  • Caribbean Red Snapper, Mexico
  • Hog Snapper, Mexico

Weekly Seafood Market Update:


  • Wild King and Coho season is just about over. We currently have no wild fish in house.
  • Canadian salmon prices moved up this week and will continue as we move into the holiday season. Chilean prices are stable, and East Coast Canada continues to deal with maturation issues on larger fish. 
  • Wester Ross is experiencing production issues as the new generation of fish is growing slower than projected. We will be on allocation for the next few weeks. We will bring in as much as we can!
  • We are bringing in Scottish Steelhead from Kames. It is beautiful and an excellent price!  
  • Tuna and sword supplies continue to be stable. We should have several more weeks of good pricing on sword, but Tuna can change without much notice. Historically, Swordfish prices move up by the end of October. The US Bluefin fishery closed on Monday, and will reopen in December. 
  • Halibut prices are down to start the week. This time of year it’s difficult to determine if it will stay this way or not. Halibut supply traditionally comes to a screeching halt in the next two to three weeks, then prices will go WAY up and supply will be limited. A lot of fishermen transition to Lobster during the holiday months, and the Pacific season comes to a close within a month.
  • Black Bass production should be improving. What little is available is extremely expensive.
  • Wild Striped Bass availability is starting to improve with larger fish landing in NY, and smaller in MD and VA. Prices will continue to drop as availability improves. 
  • Flounder market remains consistent. 
  • Monkfish availability has been consistent and the market is stable.
  • Mahi pricing is up again. Conservation is done in Ecuador, and ending in Panama next week so prices should start to level out.
  • Walleye supplies aren't what they should be this time of year. Only half of our suppliers have had even minimal availability. Yellow perch fishing is done for the year. We won’t be getting any more fresh in for the foreseeable future, and if we do, supplies will be limited. 


  • The scallop fishery is close to meeting their quota for the year. Landings will be limited from now until spring. All sizes are expected to increase. Broken U-10 were the first to take a jump.
  • Squid market is stable
  • The live lobster market has seen a steady increase in catch volumes through October. There is been no real change in market prices. 
  • Blue Swimming Crab landings have been bad, and demand is extremely high which is pushing prices up. Same goes for Red Swimming Crab- Prices continue to rise as demand builds and supply is low. Supply is expected to improve late October. 
  • Overall, oyster variety has been stable from the east and west coast. Oyster season began in MD.

Updates from Catanese Classic Meats:

Weekly Specials:

Flat Iron Steak, Sakura, Wagyu, MS 6/7 | 6, 8 oz.

$22.50 lb.

Classic Steak Burger, FZN | 6 oz.

$3.49 lb.

Veal Sweetbreads, FZN *Limited Availability *

$6.99 lb.

View All Specials

Product/ availability subject to change.

Market Update:

  • Ground Chuck and Ground Beef has continued to decline over the last few days/week. Both are expected to decline in the short term.
  • Select Strip Loins have continued to decline over the last few days and Choice has increased. We expect the market to hold steady through November.
  • Choice and Select Tenderloin market increased over the last few days. The market is expected to increase as we move further into October.
  • Ribeye's have increased overall in the past week. Unfortunately, prices are expected to increase steadily.
  • Teres Majors selects and choice increased again over the last few days. The market is expected to continue to increase in the short term.
  • The Brisket market increased this week, and over the last few days.
  • Select Flank Steaks continues to decrease, while Choice increased over the last few days.
  • Boneless Pork loins both declined over the last few days. Historically, the loin markets decline for the remainder of the year.
  • Pork tenderloin market continues to fluctuate week by week. This week, prices are rising.
  • The Pork Butt market has finally held started to fall, after weeks of increasing prices. The market should soften through October and November.
  • Pork bellies are starting to decline after weeks of rising prices. Increasing demand should raise the price soon.

Updates from Chef Cube:

All New! Sicilian Finishing Oils


Region: Castelvetrano, Sicily

Distinguished by its freshness, inimitable aroma, bright green hue, and near lack of acidity, Olio Verde is crafted from 100% Nocellara del Belice Olives. The fruity nose is confirmed in the mouth by the pronounced flavor of perfectly ripe tomatoes, notes of green banana and herbs, and a hint of white pepper. 


Region: Chiaramonte Gulfi, Sicily

Made with the famous Tonda Iblea olives of the Chiaramonte Gulfi region, Spedalotto Tonda Iblea is a harmonious sensory experience: its green and ripe flavors are in perfect balance. The aroma and flavor are full of fresh green tomato and wild herbs, along with a fruity finish.

More Info


Region: Chiaramonte Gulfi, Sicily

Nocellara is as fresh as one can hope an extra virgin olive oil to be! This outstanding oil has the inviting aroma of tomato leaf and green tomato, followed by a pronounced grassiness, and ending with a long, spicy black pepper finish.

Challerhocker Promotion


Product of Switzerland

Cow Milk | Aged 10 Months

Promo Price: $19.99 / lb.

Hailing from the Swiss Alps, Chällerhocker is a complex yet approachable Alpine cheese with notes of toasted almonds, sour cream, onion, and a hint of creamy butterscotch. This cellar-aged, cow’s milk cheese is made under the care of famed cheesemaker Walter Räss. Smooth and meltable, it often develops a delicate crystalline crunch.

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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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