An Inside Look at Exciting New Products, Market Trends & Availability
Aaahh!!! Real Eels!
Coming to a kitchen near you on Monday: First of the season live Eels! This is a surefire sign that the holidays are upon us. Our Eels are caught in pots from Connecticut down to New Jersey in brackish waters by our local supplier, and they are held in our live Eel tank. We can ship them live, you can pick them up live, or we can provide them dressed (you know, in a dress and a hat) (just kidding - they're skin-off and gutted). The Eels are 1-2 lbs. each and they are always fresh. They're perfect for your favorite, old school Feast of the Seven Fishes dinner to make your nonna (and your guests) proud. They're also great for sushi or "pie and mash," a traditional staple of London's working class that dates back to the 19th Century. The recipe calls for stewed or jellied Eels, so get creative and try something from the world's past! We can also provide you savory smoked Eels. Either way, it's a wonderful time to get into the spirit of the holidays and pick up our Eels for your menu this year - you'll be glad you did!  

Smelts, Smelts, Smelts: A Holiday Tradition
Another fantastic addition to any holiday menu are Smelts! Caught in nets off New Brunswick, Canada, our dressed Smelts are sensational and wild caught, with a great taste and aroma that diners will love. Smelts are the perfect fish to fry up golden brown and serve as a memorable course. Pair it with some smoked Salmon for a fabulous meal to remember for holidays to come. 

Updates from the Wild
Say Black Sea Bass. While several seasons are closing in northern waters, we're still bringing in Black Sea Bass from Rhode Island along with Virginia and the Carolina's.  Did you know the current quota system in North Carolina allows for each vessel to catch 5,000 lbs of Black Bass per month?  Along with Black Sea Bass, other good catch now include Florida Spanish Mackerel, Caribbean Mahi, Grouper & Swordfish, American Red Snapper and New England Monkfish, Skate & Grouper.  Meanwhile, Fluke season is closed in northern states and fish is somewhat limited, however, we do have this fish from North Carolina and Virginia.  We're also reeling in the compliments on Norwegian aquaculture raised Halibut from customers.  This is a great alternative to Wild Halibut which has a decreased availability due to the recent opening of a Nova Scotia Lobster season garnering attention from fishermen.

Shellfish for You
Nova Scotia watermen are out with their traps providing us live Lobsters just in time for classy holiday meals. Specialty Scallops such as live Peconic Bay Scallops and shucked Nantucket Bay Scallops are booming this season and we have these sweet-as-candy treats ready for you.  Keep in mind, availability may be affected as the cold weather moves in.  Diver caught Maine Scallop season opened last week.  While large sizes are all but sold on the auction, we are bringing in the limited 10/20 size diver caught Scallops when available, and they sure sear up nicely. Regular fresh Sea Scallops are available, once again, cold weather is affecting availability.  You can be sure Samuels brings in the best the sea offers, so come get them.   Fresh Crabmeat prices are climbing a bit as this season slows down with the colder water.  For all you shuckers out there, Murder Point Oysters from Alabama are back in stock and pack a terrific brine and don't forget to warm up with a Fireside Oyster from Massachusetts on special this month for $79.00/box.  

NOAA Fisheries Provides $1.5 million to Support Aquaculture Pilot Projects
Good news for responsible aquaculture and seafood security! The NOAA Fisheries will be providing $1.5 million to expand seafood farming operations and production. The competitive grants will help offset the $14 billion seafood trade deficit in the United States. They will be managed through the Atlantic, Gulf and Pacific States Marine Fisheries Commissions, and importance is being placed on promising technologies for finfish, shellfish, seaweed, and more. The deadline for proposals is February 1, 2018. How cool is it to finally have local aquaculture get some love?

Can You Smelt What We're Cooking?
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(800) 580 - 5810
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