July is here, temperatures are rising and summer is in full force. In this issue of our newsletter, we cover a number of seafood industry topics:
Crane Bay® Sashimi Grade Katsu Hamachi - ready to ship from all warehouses
See what the World Ocean Summit thinks about global salmon aquaculture
The Shrimp Report looks at the state of the shrimp market midway through 2015
Another short-lived strike in Chile does not impact salmon exports
Visit the Aomori Prefecture in Japan which offers culinary treats for all seasons
Do you like Japanese condiments? Read the blog for some tasty suggestions on how to "jazz up" your everyday meals
Please note, we will not be publishing an August edition of the Newsletter so we will see you in September! Meanwhile, we hope you enjoy this issue and as always, thank you for your support.
PRODUCT SPOTLIGHT: Crane Bay®
Sashimi Grade Yellowtail Katsu Hamachi
Crane Bay® Sashimi Grade Katsu Hamachi is processed exclusively from LIVE fish. It is harvested only during the cold winter months to ensure higher fat content for more flavor. Katsu Hamachi is a fillet with a collar (not a loin) and is available in sizes 2-2.5 kgs. & 2.5+ kgs. - six fillets per case. We can ship from Los Angeles, Newark or Miami so if your customers are looking for a quality Yellowtail fillet, now is the time to try Crane Bay® Sashimi Grade Katsu Hamachi.
FEATURED ARTICLE: World Ocean Summit 2015 - Revolutionizing Aquaculture But Salmon Won't Take The Lead
There is no doubt that aquaculture will be playing a pivotal role in feeding the world to 2050, industry leaders agreed on the first day of the World Ocean Summit held in Cascais, Portugal. But future growth won't be spearheaded by the well-developed and commercialized salmon industry, but by the species that are cheaper and faster to produce.
Kristine Gramstad, group communications director at Norwegian salmon giant Marine Harvest, said aquaculture's revolution will not come from salmon. High cost and the energy-intensive nature of producing salmon are the biggest hurdles to that.
Jon Hindar, CEO of Mitsubishi-owned salmon farmer Cermaq, picked up the thought during a later discussion. "The industry I am working for is never going to resolve poverty and feed the hungry," he said after being told by a member of the audience that there is a "disconnect" between the development of the fastest growing segments of the aquaculture industry, and efforts in reaching the goal of feeding the world.
In response, Hindar suggested that species such as tilapia and pangasius, which can be produced at a much lower cost than salmon will have to take on this role. These segments will have to use the salmon industry's expertise and knowledge to ramp up their own production. This combination, he said, will help feed the world in more than 30 years' time.
- Taken from Intrafish.com
INDUSTRY UPDATE: Total US Shrimp Shipments Up 9% Through April, Driven by Large Increase in HLSO Product
The overall increase this year has been driven mostly by headless shell-on shipments. Those imports are up 19 percent to 158.7 million pounds through April. Conversely, imports for peeled shrimp are down nearly 3 percent through April this year.
A look at top US suppliers shows another 21 percent increase in total Indonesian shipments to the market, which now stand at 87.3 million pounds. India was second with imports up 29 percent to 77.1 million pounds.
Also of note is Thailand's continued recovery in 2015 with its imports up 21 percent through April. The increase was enough for Thailand to overtake a waning Vietnam as the fourth best US shrimp supplier behind Ecuador.
The push for HLSO shrimp the US market could be driven at the foodservice sector where the product is commonly used among operators and where overall sales have been quite robust says the National Restaurant Association.
"In fact, the $3.1 billion sales shift registered during the last 10 months is nearly as much as occurred during the previous 4.5 years," the NRA reported in May.
As for the wholesale market, Urner Barry's shrimp prices vary steady to weak depending on the origin. Overall the market continues to weaken in 2015 with Urner Barry's White Shrimp Index down about 13 percent on average in May compared to January.
- Taken from SeafoodNews.com
SHRIMP REPORT: Midway Through 2015,
What Does the Shrimp Market Look Like?
So what does 2015 look like? A harsh winter throughout much of the country in 2014-15 negatively impacted foodservice demand to go along with sluggish retail takeaway.
Shrimp imports through March 2015 continue higher; another 6.3 percent increase over a year ago. The current market (early June) appears unsettled and many report an uptick in demand and look forward to an improved summer season. Lower prices in shrimp may spur increased demand. Expensive inventories are coming into better balance and a few holes are reported.
The market tone is somewhat steady ahead of increased seasonal production, but buyers at all levels remain cautious.
Heavy seasonal production will begin to be offered to the U.S. market around June and imports will likely begin to increase sharply in June/July. The U.S. will be an attractive market due to the strength of the of the U.S. dollar vs. the generally weak worldwide currencies, especially the Euro.
Looking ahead, the market remains unsettled but is seeking a better balance in the remainder of 2015.
- Taken from Urner Barry's Reporter
RECIPE IDEA: Tasty Tidbits for
A Japanese Beer Garden
In Japan, summer just wouldn't be summer without an evening spent idly sipping frosty pints and munching on tasty tidbits in the open air. As is customary, the city's bars and department stores have flung open their roofs and terraces to become "Beer Gardens" and they are a big part of the after-work drinking scene in Japan during the warm evenings of summer.
If any of your customers host summer "Beer Gardens" at their outdoor restaurants or patios, they will need some tasty food to pair with the beer. We have just what they need. Start with our Passport Cuisine® Wasabi Pork Shumai - fiery and flavorful. How about our Tezukuri® Tempura Shrimp? The new 21/25 finish count size is perfect for a "Shrimp & Chips" combo deal. And don't forget the Crane Bay® Kakiage - these yummy deep fried discs of vegetables and shrimp make the perfect slider filling when slathered with piquant Japanese mayonnaise. Kanpai!!!
SALMON UPDATE: No Impact to US Salmon Trades After Chilean Port Strike
Ends in Just 24 Hours
Chilean port workers are back to work after a short-lived 24 hour strike at maritime shipping hubs across the country. So far there have been no reports of any impact to the US salmon trade from the work stoppage.
Workers belonging to Chile's Ports Union walked off the job on Thursday,June 18th. Even though the strike was set indefinitely, many workers were back to work within 24 hours.
The strike was in response to proposed labor legislation that Chilean lawmakers in the lower Congressional chamber had approved in a vote. The Port Union demanded an amendment to a clause that would allow for the termination of striking workers if it was determined they posed a threat to Chile's infrastructure, the environment or health services.
Ahead of the strike, US salmon traders told Urner Barry they were expecting little impact from the strike since the work stoppage was only going to interfere with maritime trade routes, the main shipping method for frozen salmon. Traders told Urner Barry the strike was a non-event and there was even a special shift set up to move fresh products.
About 70 percent of Chilean salmon shipped to the US market is in fresh form. In fact, frozen salmon shipments to the US from Chile have been trending down all year long and are just under 10 percent of all US salmon imports through April.
- Taken from SeafoodNews.com
June Report - Data from April
JAPANESE CULTURE: Aomori
Offers Culinary Treats for All Seasons
Northern Land Boasts Bounty from
Ocean and Mountains
Located at the northern tip of Japan's main island of Honshu, Aomori Prefecture, with a population of 1.44 million, is a fertile land rich in natural beauty and encompassing verdant forests and the Hakkoda mountain range. The region is known for Shirakami-Sanchi, a mountainous, unspoiled expanse of virgin forest containing some of the world's largest tracts of beech trees that has been designated as a UNESCO World Heritage Site. Also found here is the Aomori Nebuta Festival, a fire festival that is famous throughout Japan.
With shores touching the Sea of Japan, the Pacific Ocean, and the Tsugaru Strait, in addition to an inland sea bordered by two peninsulas, the prefecture boasts a wealth of marine resources. Thanks to its climate of four distinct seasons, fruits and vegetables from the region are also delicious. The farming, fishing, and mountain communities of Aomori are a treasure trove of traditional recipes and cooking methods using local ingredients.
Traditional Seafood Fare
One of the local specialties of Aomori is a seafood dish called ichigo-ni (literally "stewed strawberries"). The dish is said to have originated among fishermen in the Hachinohe area, who would simmer fresh uni (sea urchin) and awabi (bearded clam) in sea water, having located the ingredients using "box glasses" (a box-shaped device for seeing underwater made of wood and glass) and retrieved them by skin-diving. In the dish now common in Aomori, uni and awabi are lightly simmered in a kelp-based soup stock to which only salt and light soy sauce are added for seasoning. Shreds of aojiso (green shiso/perilla leaves) provide the finishing touch. The dish is simple yet luxurious. Not only does it look wonderfully appetizing, but the flavor combination is exquisite. The dish was given the name ichigo-ni because the pieces of uni floating in the white, milky broth look like wild strawberries in the morning mist. It is often served as a soup dish on special occasions.
The Apple Capital of Japan
The first thing that springs to mind for many Japanese when they think of Aomori is the region's apples, which are widely acclaimed for their quality and flavor. The prefecture takes great pride in being the producer of around half of all of Japan's apples. There are a number of varieties, including Fuji, JonaGold, Tsugaru, Ourin, Mutsu, and Kogyoku, all of which are distinct in terms of acidity, sweetness, juiciness, aroma, size, coloring, and firmness.
Of course they taste best when eaten straight off the tree, but you can also take advantage of the unique characteristics of each one by preparing them in different ways. For example, the Kogyoku variety is good for making such treats as apple pie or baked apples, because the flesh does not break apart or become mushy when cooked. Fuji apples are best for salads, sauces, or desserts since they are sweet and have crisp, nicely colored flesh. Mutsu apples have just the right amount of acidity and firmness to go well with meat dishes and make a great jam.
From seafood to apples, Aomori is an area where visitors can experience simple yet delicious foods throughout the year.
- Taken from Trends in Japan