With a South American season that started late and ended early, those dealing in mahimahi were up against the age-old problem of supply not keeping up with demand as the season wound down in March.
As a result, most suppliers had to reallocate what they did get to satisfy their customer base.
Mike Walsh, VP at Orca Bay Seafoods in Renton, Wash., says a price dispute between the fishermen and processors resulted in the late start to the season in the waters off Ecuador and Peru.
“The boats always want more than the plants want to give,” says Walsh. He notes that the fishermen, who received USD 2 (EUR 1.46) a pound two to three years ago, but just USD 1.50 (EUR 1.09) a pound last year, were holding out for the higher price. “They settled somewhere in the middle,” he says.
Mahimahi is the third-best selling species for Orca Bay, which buys about 100 containers a year. The fish, also called dorado or dolphinfish, has the sweet, mild taste and flaky texture that appeals to even fussy seafood eaters, which makes it a mainstream item on many menus.
Click here to read the full story that ran in the May issue of SeaFood Business >
