The World Meteorological Organization (WMO) anticipates an increased likelihood of El Niño

The World Meteorological Organization (WMO) anticipates an increased likelihood of El Niño throughout the remaining year, which would bring contrasting effects on weather and climate patterns compared to the preceding three-year period dominated by La Niña. Currently, the tropical Pacific is in an ENSO-neutral state, with neither El Niño nor La Niña prevailing. The potential arrival of El Niño could contribute to higher global temperatures.

The probability of transitioning to El Niño rises from 60% between May and July to 80% from July to September. However, information regarding the duration and intensity of this El Niño event is currently unavailable. In 2016, the combination of the previous El Niño event and human-induced warming resulted in the warmest year on record. Since the full impact typically takes a year to manifest, the complete consequences of this potential El Niño event may not be fully evident until 2024.

El Niño’s influence on weather patterns is extensive, causing droughts in Indonesia and Southern Asia while increasing rainfall in the Southern United States. Additionally, it can fuel the development of powerful hurricanes and have lasting effects on marine life. The severity and duration of the event will determine the extent of extreme weather occurrences and its impact on the ocean ecosystem.
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Steamed Crab Dumplings

2 cups finely chopped cabbage
Kosher salt
16 ounces Signature Catch® Frozen Special thawed
4 ounces mushrooms, chopped
½ tablespoon finely minced garlic
½ tablespoon finely minced ginger
1 tablespoon mirin
2 teaspoons toasted sesame oil
1 tablespoon fish sauce (more, if needed)
½ teaspoon black pepper
50 thin dumpling wrappers
Chopped scallions and sesame seeds for garnish

Place the cabbage in a colander and sprinkle it with ½ teaspoon of salt. Allow it to sit over a bowl for 20 minutes.
Wrap the cabbage in a cheesecloth or a clean kitchen towel. Squeeze out and discard the excess liquid. Transfer the drained cabbage to a clean bowl.
Add crab, mushrooms, garlic, ginger, mirin, sesame oil, ½ teaspoon salt, fish sauce, and pepper to the bowl with the cabbage. Taste and add more fish sauce if desired.
To assemble the dumplings, take a dumpling wrapper and place it on a flat surface. Moisten the edge of the wrapper with water using your finger.
Put approximately 1 tablespoon of the filling in the center of the dumpling skin.
Fold the dumpling in half and pinch the center together. Create 4-5 pleats on the right side of the dumpling, starting from the center. Repeat on the left side, ensuring that all pleats point towards the center.
Moisten one corner of the dumpling and fold/coil the other end together. Pinch and seal to create an enclosed pouch.
Place the assembled dumpling on a baking sheet and continue with the remaining filling and wrappers until all are used.
To cook the dumplings, line a steamer with cabbage leaves or parchment paper and arrange the dumplings inside. Steam for 7-8 minutes.
Transfer the steamed dumplings to a platter and garnish with scallions and toasted sesame seeds on top.

Useful for a wide range of recipes, Signature Catch Frozen Swimming Crab Special is wild caught, hand-picked premium blue swimming crab. Quickly frozen to bring you only the best quality, crab in convenient packaging.

Snow crab prices increase after two weeks of harvest.

The snow crab harvest in Newfoundland and Labrador has entered its third week, with some improvements seen in the catch price and the smooth operation of processing plants. Jeff Loder, the executive director of the Association of Seafood Producers, stated that the readiness of producers contributed to the smooth start. Out of the province’s 22 crab processing plants, 20 are currently in operation, and thousands of people have returned to work both on the water and on land. Approximately 11 percent of the quota, which is around 54,000 metric tons, has been processed so far.

Market conditions have also improved, leading to an increase in the minimum catch price from $2.20 to $2.25 per pound, which will take effect on Sunday. Loder expressed hope for further price increases, emphasizing the importance of sharing the value created by the snow crab fishery according to existing agreements.

However, tensions between the Association of Seafood Producers and the Fish, Food & Allied Workers union continue to simmer. Some unresolved issues include trip limits for fishing vessels, changes in the policy regarding smaller crab, and allegations of discrimination against the under-40 fleet by some companies. Trip limits and other matters are being discussed, and federal fisheries officers are enforcing the trip limits specified in licenses.

There have been reports of delays for harvesters waiting several days before returning to the fishing grounds after landing their catch, which raises concerns about whether the entire quota can be caught this year. The FFAW-Unifor union is focused on ensuring a fair chance for all participants in the harvest and is engaging in talks over the weekend. The union opposes the decision to reduce the tolerance level for smaller crab with shells under four inches. Previously, harvesters were paid the minimum price even if up to 20 percent of their catch fell under this category. However, this year a 30-cent penalty will be applied to all crab under four inches.

Regarding allegations of discrimination against the under-40 fleet, Loder denied the claims and emphasized that every harvester could not go fishing on the first day. He stated that there has been no discrimination and requested a more respectful conversation.

This year’s snow crab harvest in Newfoundland and Labrador has faced significant challenges and tensions due to disagreements over revenue sharing and collapsing markets. The fishery was initially scheduled to begin in early April but was delayed as harvesters refused to untie their boats after the price-setting panel established a lower arbitrated price of $2.20 per pound, compared to previous years with higher prices.

The original article pre-edited is available at SeafoodNews.com.

Signature Catch Snow Crab Salad

1 lb. can Signature Catch Deep Sea Crab

½ c. mayonnaise

2 t. Lemon juice

2 T. Sour Cream

1t. Tabasco sauce

1/4 c. inner celery stalks finely minced

1/4 c. red bell pepper seeded and finely minced

2 T. fresh parsley, minced

¼ C chopped scallions

Old Bay Seasoning & pepper to taste

In a large bowl, combine the mayonnaise, lemon juice, sour cream, and Tabasco sauce. Stir until the mixture is smooth and well combined.

Add the diced celery, bell pepper, parsley, and scallions to the bowl. Stir until the vegetables are evenly coated with the dressing.

Taste the mixture and season with salt and pepper according to your preference. Remember that the crab meat will also add some natural saltiness, so adjust accordingly.

Gently fold in the crab meat, being careful not to break it up too much. You want to coat the crab meat with the dressing without mashing it.

Once all the ingredients are combined, refrigerate the crab salad for at least 30 minutes to allow the flavors to meld together.

Serve chilled and enjoy your delicious crab salad!

Note: This recipe is a basic guideline, and you can adjust the ingredients and seasonings to suit your taste preferences

Snow Crab fishing to start after agreement reluctantly signed.

The snow crab fishing season in Newfoundland and Labrador was delayed due to unsuccessful negotiations between the Fish, Food & Allied Workers (FFAW) and the Association of Seafood Producers (ASP). However, after weeks of standstill, the FFAW’s Snow Crab Bargaining Committee reluctantly agreed to sign off on a final offer from ASP to start the crab fishery for the 2023 season.

Under the agreement, the fishery will begin at a minimum price of $2.20, as set by the Standing Fish Price Setting Panel. However, the agreement includes incremental increases tied to the Urner Barry (UB) price. If the UB price increases to $4.85, the price will move up to $2.25. If the UB price increases to $4.95, the price will be $2.30. If UB price increases to $5.50 and $6.00, the prices will be $2.60 and $2.75, respectively. If the UB price surpasses $6.01, there will be reconsideration. It’s important to note that this agreement is valid only for the 2023 season and is without prejudice.

“In a press release, FFAW President Greg Pretty expressed the Committee’s discontent with the signing of the deal, stating, ‘Nobody on the Committee is happy to be signing this deal today.’ He emphasized the extensive efforts undertaken by the Committee, consisting of numerous volunteer hours, to seek a more favorable outcome for harvesters. The industry’s prolonged standstill of over six weeks presented immense challenges on multiple fronts. Despite the hope for market improvements in recent weeks, these expectations did not materialize, ultimately cornering the Committee into the agreement.

Furthermore, FFAW disclosed that the agreement with ASP was contingent upon Premier Furey’s public commitment to overhaul the final offer selection process and work towards a formula before the 2024 season.

The Standing Fish Price Setting Panel, established in 2006, holds the responsibility of annually identifying fish species for collective bargaining in consultation with stakeholders. It plays a crucial role in collecting and disseminating market information, defining negotiation parameters, facilitating collective bargaining, conducting hearings, and serving as an arbitration panel when necessary to set fish prices in cases of disagreement. The Panel comprises three members, including a chairperson appointed by the Lieutenant-Governor, a member representing the certified bargaining agent appointed by the Lieutenant-Governor, and a member representing the processors’ organization.

The Panel conducts hearings on various species in the absence of binding agreements, including halibut, crab, lobster, spring shrimp, lumproe, whelk, cod, sea cucumber, turbot, capelin, summer shrimp, herring, squid, mackerel, and fall shrimp. Snow crab is one of the most contentious species involved in the Panel’s proceedings. As per the Fishing Industry Collective Bargaining Act, if FFAW and ASP fail to reach an agreement, the panel must hear and consider their submissions on price and conditions of sale, making a final and binding decision on the parties and all other processors involved in processing the species.

This year, ASP remained steadfast in their adherence to the Price Setting Panel’s decision, selecting their price offer of $2.20. However, one of the panel members acknowledged that the “correct” price might lie between the two positions. Despite multiple failed negotiation attempts between FFAW and ASP over the past few weeks, both groups engaged in accusations against each other.

While the Newfoundland and Labrador snow crab harvest is currently facing challenges, it’s worth noting that there are alternative species within the Chionoecetes genus from other regions that can help meet the demand for snow crab in the market. Specifically, Chionoecetes angulatus, harvested in Japan, and Chionoecetes japonicus, harvested in Korea, are two such species.

These alternative species offer a viable solution to fill any gaps in the snow crab market. They provide a delicious and cost-effective option for consumers and businesses alike. Whether in frozen form or pasteurized cans, these alternatives ensure that the availability of crab meat remains stable and offers a variety of options to cater to different culinary preferences.

It’s important to highlight that while the Newfoundland and Labrador snow crab harvest may be experiencing challenges, the presence of alternative species allows for a continuous supply of high-quality crab products. This ensures that consumers can still enjoy the unique flavors and textures associated with snow crab, even if it’s sourced from different regions.

As the industry adapts to the evolving market dynamics, exploring these alternative options can provide opportunities for both suppliers and consumers to continue enjoying the culinary delights of the Chionoecetes genus. So, rest assured that the availability of snow crab is not in jeopardy, thanks to the availability of these delicious and cost-effective alternatives.

The original article pre-edited is available at SeafoodNews.com.

Crab Salad “Lobster” Roll

A scrumptious crab salad nested in a roll is deliciously reminiscent of a lobster roll. The combination of the flavorful crab meat, tangy dressing, and crunchy vegetables creates a delightful texture and taste.

Ingredients:

• 1 lb. Supreme Catch Snow Crab
• ½ cup mayonnaise
• 2 teaspoons lemon juice
• 2 teaspoons lime juice
• 1 teaspoon Tabasco sauce (adjust according to your spice preference)
• 1/3 cup inner celery stalks and leaves finely minced.
• 2 tablespoons fresh parsley, minced.
• ¼ cup chopped scallions
• Salt and pepper to taste

Instructions:

Drain the crab meat: Start by draining the crab meat to remove any excess liquid. Gently shake or press the crab meat to remove any remaining liquid.

Prepare the dressing: In a mixing bowl, combine the mayonnaise, lemon juice, lime juice, Tabasco sauce, minced celery, minced parsley, chopped scallions, salt, and pepper. Stir the ingredients together until well combined.

Combine the crab meat and dressing: Add the drained crab meat to the dressing mixture. Gently fold the crab meat into the dressing using a spatula or spoon. Be careful not to break up the crab meat too much, as you want to maintain its texture and chunkiness.

Adjust seasoning: Taste the crab salad and adjust the seasoning to your liking. Add pepper, or any other desired seasonings to enhance the flavor.

Serve on a buttered toasted roll: To assemble the crab salad roll, take a soft roll of your choice, butter the cut sides of the roll and lightly toast them in a pan or under a broiler until they become golden and slightly crispy.

Next, scoop a generous amount of the crab salad mixture onto the bottom half of the toasted roll. Spread it evenly or pile it up according to your preference. Top it with the other half of the roll.

Congratulations, Brett Harmell on Three Years with Supreme Crab & Seafood

Amidst the pandemic’s peak, Brett Harmell joined Supreme Crab & Seafood three years ago, contributing his extensive expertise to the team. He brought with him a wealth of experience, including 18 years in crabmeat sales, a decade in sales and management at a prominent food distribution company, and a decade of restaurant experience, including working as a chef.

Supreme Crab & Seafood expresses gratitude for Brett Harmell’s contribution to the team and for sharing his knowledge with the company over the past three years. We extend our congratulations to him on his anniversary with us.

To get to know him better, we asked Brett a few questions.

What do you like best about working for Supreme Crab and Seafood?

The quality & diversity of our product line, as well as the team members that make up the company.

What is your favorite Supreme Crab and Seafood product? How do you like it prepared?

It’s hard to beat our Snow Crab Combo Meat in a West Coast Style Baked Crabcake with Remoulade Sauce

West Coast Snow Crab Cakes

West Coast Snow Crab Cakes

1/4 cup fresh lemon juice
3/4 cup Mayo
½ cup Capers
1/2 cup chopped onion
1/2 cup chopped green onions
1/4 cup chopped celery
2 tablespoons chopped garlic
2 tablespoons prepared horseradish
3 tablespoons Creole whole-grain mustard
3 tablespoons prepared yellow mustard
3 tablespoons ketchup
3 tablespoons chopped parsley
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/8 teaspoon ground black pepper

Sauté onion first & cool down
Add onion to mayo & mix all other ingredients.
Add crab gently to slurry and be careful not to over mix or break lumps.
Add ¼ cup breadcrumbs, panko, or crushed saltines or crushed ritz cracker just enough to tighten up.
Place 1 cup breadcrumbs on plate.
Scoop mixture into a ball and place in crumbs to coat, turn over and roll on sides.West Coast Snow Crab Cakes

Place of parchment lined sheet pan and bake at 375 for 12 mins until lightly

brown ……or

Add to hot fry pan with butter and olive, avocado or salad oil and gently fry for 2-3 mins on medium heat, until browned.

West Coast Snow Crab Cakes

Plate & serve with quartered Lemon & favorite Remoulade sauce.

REMOULADE SAUCE FOR CRAB CAKES RECIPE

1/4 cup fresh lemon juice

½ cup Capers
1/2 cup chopped onion
1/2 cup chopped green onions
1/4 cup chopped celery
2 tablespoons chopped garlic
2 tablespoons prepared horseradish
3 tablespoons Creole whole-grain mustard
3 tablespoons prepared yellow mustard
3 tablespoons ketchup
3 tablespoons chopped parsley
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/8 teaspoon ground black pepper

What do you like to do when you aren’t working?

If it’s not Football season, I’m either visiting with my grown kids and grandkids or in the kitchen cooking or tending to my Garden and plant nursery.

Brett Harmell

Billions of Snow Crab are Missing

For decades, the population of snow crabs in the Bering Sea off the western coast of Alaska has been unstable. Although an increase in young crabs in 2018 provided optimism for the fishing industry, more than 10 billion Bering Sea snow crabs vanished between 2018 and 2022 due to a population crash coinciding with a marine heat wave. The fishing industry, worth $200 million just last year, suffered significant damage. The cause of the population collapse is being investigated, and researchers believe warmer ocean water may be to blame.

Bycatch, which refers to the unintentional catch of non-target species, has also been a problem for the snow crab fishery. Despite the fishery being closed to crabbers, the bycatch limit for the trawl sector is 3.6 million individual snow crabs this season.

Erin Fedewa, a research fishery biologist with the National Oceanic and Atmospheric Administration, saw the lack of sea ice as a warning sign for the sudden die-off of snow crabs, as sea ice is a crucial part of their life cycle. In winter, sea ice accumulates on the water’s surface, and during the summer, it melts, sending cold, dense water to the ocean floor where it creates a cold pool with temperatures hovering around 35 degrees. The cold pool is a sanctuary for young crabs, and warmer temperatures can lead to starvation and higher disease rates. Scientists are using tanks filled with seawater to replicate conditions on the seafloor and study how different temperatures and pH levels affect the crabs’ development.

Ben Daly, a research coordinator with Alaska’s Department of Fish and Game, is also studying how a shrinking cold pool affects crabs in the Bering Sea. His team is tagging crabs with satellite transponders to track their movement over time and provide more detailed information about the distribution of crabs across the cold pool. In March, a group of state and federal researchers headed out on the Silver Spray to continue studying crab populations outside the lab.

Although it will likely take years for the snow crab population to rebuild, researchers are hopeful that insights gained from this study may help understand how other marine species will cope with climate change.

As the Alaskan snow crab population dwindles, other crab species within the same genus are available to fill the gap.  The Chionoecetes angulatus snow crab, harvested in Japan, and Chionoecetes japonicus, harvested in Korea, are available as economically viable substitutes for the Chionoecetes opilio specie found in the Bering Sea. These alternative sister species assure continuity of supply at a savings for all culinary creations.

This article was produced in collaboration with NOVA, with significant funding from the Corporation for Public Broadcasting.   The original article pre-edited is available at SeafoodNews.com.

 

 

Spicy Ahi Tuna Poke Bowl


Prepare Time: 30 Minutes 
Serves: 4

Poke bowls are a popular dish that originated in Hawaii and have become increasingly popular worldwide. Full of raw fish, a great source of lean protein, poke bowls offer a flavorful, and nutritious dinner or lunch option.
Supreme Crab and Seafood offers our line-caught yellowfin tuna in a variety of sizes, including poke cubes. Its beautiful deep pink color will be the perfect complement to the poke bowls vibrant colors indicating freshness and high nutrient content.
The best part of poke bowls is their versatility, Poke bowls can be customized to fit a variety of dietary preferences and needs. They can be made with different types of fish, vegetables, grains, and sauces. Customize your bowl to be exactly what you want.
Overall, poke bowls are a delicious and nutritious option for anyone looking for a flavorful, customizable meal.

Ingredients:

• 1lb Signature Catch Yellowfin
Tuna Poke Cubes
• ¼ cup Mayo
• 1 tbs Soy Sauce
• 2 tbs Sriracha
• ½ Tsp Sesame oil
• 4 Cups Brown Rice
• Avacado, Sliced
• Edamame, Steamed
• Seaweed, rehydrated and dressed in sesame oil and rice vinegar
• Grape tomatos
• Green onion Diced
• Sesame Seeds

Directions:

Mix Mayo, soy sauce, sriracha, and sesame oil together in a bowl and whisk until mixed. Add Poke Cubes and stir gently until coated. Divide rice into 4 bowls, place vegetables in the bowl in sections by preference. Place the tuna and sauce mixture in the middle and top with sesame seeds and green onions.