Hey seafood lovers - Chef Adam here, back with this week’s Fresh from the Dock dispatch. Let’s dive right in (pun intended), because there’s a lot bubbling up on the seafood scene.
Lobster Watch: Prices Are Slipping (Finally)
We've been keeping an eye on the live lobster market, and it’s starting to inch downward - kind of like a lobster doing the electric slide at a summer cookout.d
Now before we break out the champagne (or drawn butter), let’s be clear: lobster meat prices haven’t dropped yet, but we’re hopeful they’ll start to follow suit. These things take time - like getting every last bit of meat out of the knuckle with a tiny fork.
So… should you stock up on lobster meat now or wait? My advice: do both. Buy what you love now, and keep checking in. This is a price trend worth watching.
Alaska Wild Salmon Season is Back (and Looking Good)
Last year’s salmon season? Meh. Not the blockbuster we’d hoped for. But this year? It’s shaping up to be a solid sequel with a much better script.
Here’s what to expect from the 2025 Alaska salmon forecast:
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Sockeye is showing off: Copper River’s sockeye salmon returns are forecasted to be 55% above the 10-year average. We’re talking 2.6 million fish. That’s a whole lotta ruby red fillets.
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Pink and Chum are throwing a party: Prince William Sound expects big numbers - 18.6 million pink salmon and over 600,000 chum salmon. That’s a lot of happy grills this summer.
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Chinook? Taking it easy this year: Numbers are soft, so Alaska’s being careful. If you see wild King salmon, consider it a treat - it’ll be limited early on.
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Alaska salmon season kicks off May 22: Mark your calendar, sharpen your knives, and clear some freezer space.
Product Spotlight: Sustainable Norwegian Salmon (Yes, It’s Organic... Kinda)
Say hello to the newest addition to the All Fresh family - our Sustainable Norwegian Salmon, and wow, is it pretty.
We can’t legally call it “organic” in California (regulations, gotta love ’em), but between you and me? It’s organic. Raised in pristine fjords, responsibly farmed, and about as clean and pure as it gets.
Here’s why I love it (and why you will too):
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Sourced from crystal - clear Norwegian waters
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Farmed the right way - no shortcuts, no junk
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Delicious - buttery texture, rich flavor, and super versatile
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Kind to the planet - sustainability is the name of the game
Whether you're baking it, pan-searing it, or slicing it for a poke bowl, this is a fish worth making friends with.
That’s it from the dock this week. As always, thanks for being part of the All Fresh Seafood crew. Comments? Wild seafood theories? Questions about wild-caught salmon or fresh seafood delivery? Hit reply - I read them all.
Until next tide,
Chef Adam
