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Macgregors Seafood Notes


Frozen Seafood Specialist
Glenn McNamara
glenn@macgregors.com

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Fresh Seafood Specialist
Paul Foster von Kalben
paul@macgregors.com

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Thursday, January 19, 2006

 

seafood notes

Blogging...go figure...from Mr. fish no less! Functionally IT illiterate!

Seafood sales have been pleasantly bouyant the last couple weeks. I suppose the days are over when we see the dramatic spike at New Years and the consequence of poor business in early January.

January is, however, the time when our suppliers seem to re-organize and seem to clear out inventory. This year seems to be no different, as many offers are coming our way. Please, if you have something you want to discuss with regards to fish, now is a very good time. It is a great time to sell seafood, especially with many depressed markets. Crab products immediatley come to mind; how about 4-6 king crab? The first time in over 10 years this market has seen such a big king crab! What a "WOW!" product.

Shrimp too remains depressed, however, for the first time in months(shrimp market has been falling for two years in fact), there are upward price indications on the shrimp complex. Sign of things to come? Certainly we are being told to watch the large shrimp pricing, as there is a stronger overtone. I wouldn't panic yet, however...not like this is the first time we have been told shrimp prices are rising.

Squid- lots of activity here, as the Asian shortages are certainly showing up here in Canada. We do have options, so please stay in touch and let's use this as an opportunity to grow sales. Squid/Calamari is here to stay and offers great value for such a wonderful tasting product.

Southern Hemisphere fish is returning, as their fishing season is in full summer season. Lok for better pricing coming on species such as Mahi, and yes even Chilean Seabass- dare I even say the word seabass these days!?

Well enough for the first blog post...now let's see if it even works!

Mr. Fish

Comments:
Good idea. I like it. If we are getting regulars looking at this let's post some recipes maybe with a basic costing attached. Way cool guys!
Rob
 
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