We all know and love the briny, unparalleled experience of a freshly shucked oyster on the half-shell. It's a centerpiece of any raw bar and a testament to a kitchen's skill. We understand and respect this tradition, which is why we're proud to offer a full selection of exceptional in-shell oysters. But for those busy nights, large banquets, or menus that require speed without sacrificing quality, we've got a time-saving solution that delivers the same briny goodness. This week we are highlighting fresh-shucked oysters, a solution that offers all the flavor and versatility of fresh oysters with none of the labor.
Choosing pre-shucked oysters isn’t a compromise; it's a strategic decision that benefits your kitchen's bottom line and your customer's experience.
Pre-shucked oysters open a world of culinary possibilities. Here are a few ideas to get you started, from classic comfort food to sophisticated appetizers.
The quintessential New Orleans sandwich, the oyster po' boy, is a guaranteed crowd-pleaser. The key is a light, crispy batter that lets the briny flavor of the oyster shine through.
Ingredients:
Instructions:
More Recipe Ideas
By incorporating fresh-shucked oysters into your offerings, you can expand your menu, reduce prep time, and maintain the high quality your customers expect. It’s a smart choice for any kitchen looking to work more efficiently without compromising on flavor. To learn more about our pre-shucked oyster offerings, contact your JJ McDonnell Account Manager today!
We’d love to see what you’ve created from JJ Seafood! Pleasetag us your photos, videos, and reels below!
Wild Coho Salmon
The coho runs peaked early this year which means they will end early. Enjoy this end of summer option before it’s gone! Our fish this week is from the Copper River in AK.
Wild King Salmon
The time of year with best availability is subsiding and these will continue to decline through mid-October until the harvesting ceases for the year. The kings this week are from the Columbia River on the WA/OR border.
Canadian Atlantic Halibut
Landings are not the heaviest this week, however neither is demand, leaving pricing in a state of limbo. The market has come down quite a bit since early last week but will be likely to tick up again towards the end of this week.
Pacific Halibut
Pricing will remain strong through the 2025 season due to a reduced overall quota, affecting some areas more than others. Less quota remains than will last us the rest of the season, indicating that the long-line season in AK may end early this year. Our fish this week are from Neah Bay, WA and Petersburg, AK.
Sablefish, aka Black Cod
Stable and available long line fish from Petersburg, AK this week.
Fresh Flounder
Soft market as landings have been steady in NJ, RI, MA, MD, and in-shore NC/VA. No Issues with availability currently or for weekend sales. Current inventory consists of product from in-shore MD (OCMD-Bay Boat Trawl) and NC (Atlantic Beach- In-Shore Pound Net).
Porgies
Elevated market as we sit and wait for the trawl boats to consistently harvest. Current inventory consists of trap/pot caught product harvested in Point Judith, RI.
Black Bass
Larges and Jumbos continue to be limited and expensive while mediums continue to be the main size harvested. Ocean City boats were able to fish during the beginning of the week before the high winds kicked up offshore from the storm working up the coast. We will have availability for weekend sales. Current inventory consists of pot/trap caught product harvested in Ocean City, MD (F/V Skilligalee & F/V Integrity).
Monkfish
Flat market. More production than demand. No issue with availability for weekend sales. Current inventory consists of day boat trawl caught product harvested in Boston, MA.
Blue Catfish
Fishing is slowly starting to pick up as The Bay water temperatures have slowly started to drop. Hoop net fishers have begun to set their gear. Once the first few weeks of high-volume landings occur, the market will begin to steadily decline.
Wild Red Drum
BRAND NEW from Galveston, TX!
Golden Tilefish:
Barnegat Light boats continue to play the weather and harvest weekly. Steady market with no availability issues heading into weekend sales.
Bluefish:
Steady production out of the OBX. Plenty of cocktail 1/3# fish available.
Spanish Mackerel:
Availability will tighten up over the weekend as bad weather moves up the coast. Availability may become sporadic as we get closer to the weekend.
Salmon
This week prices soften from Chile While Europe rises once again on larger 6kg up.
• Canada pricing held at same levels as week prior, and some larger sizes were available.
• Europe- Iceland – Pricing rose on larger than 6/7 kilo fish.
• Ora king- Fish remain on allocation, rumor is more fish should be available by mid to late October.
• Chile – Pre-cut fillet prices held at same levels for this week.
• Verlasso- ASC- Sustainably raised- These whole fish prices continue to remain low.
Available here at J.J. Mc Donnell daily. Please click on the link below for more information about the farm and this fish.
Your answer for sustainable farmed salmon.
www.verlasso.com
Squid
For now, the market remains unchanged, stable pricing and plenty of supply.
Mahi
Although temporary, prices moved up marginally this week due to less fish landing at the docks.
Landings are expected to improve by mid-next week.
Conservation in Ecuador will be over October 7th, historically fishing will pick up and prices should lower to more affordable levels.
Sword
Plenty of fish continue to land in Halifax, here on the East coast of Florida and So America.
Pricing and availability are expected to be good throughout this month.
By October, boats in south America will transition to fish mahi and the Canadian fleet will move to Halibut and Lobster.
We usually notice price increases mid–October and a sharp price adjustment by the end of October.
Take advantage of these low prices while you can.
Tuna
Availability remains good from the Caribbean and locally, fish continue landing on the east coast ad gulf.
Pricing lowered to start this week and expected to carry over at these levels into next week.
Bluefin -Fish continue to land in Mass and Carolina.
Scallops-
No price changes this week; Larger U/8, U/10 and U/12 are expected to adjust higher soon.
Lakefish – Walleye, White Perch, & White Bass
White perch is arriving from the Great Lakes in small quantities beginning this weekend. Hopefully, that means Walleye production will be in full swing sooner rather than later. Little has been seen of White Bass but it’s still very early in the year.
Caviar
We are stocking a wide variety of options for any application, from the most premium Osetra and beluga hybrid to affordable garnishes, in any size tin or jar. Check out all the on-hand and special-order options available to you by consulting with your account manager.
Featured this week:
Italian Classic Osetra Caviar
Acipenser gueldenstaedtii
CAVO01
Sustainably raised in Italy
Large pearls, soft and balanced flavor with fruity notes and a delicate nutty aroma, the best of the best. Available in 28g tins or larger by special order.
Dynasty Royal Osetra Caviar
Acispenser gueldenstaedtii
CAVOKI
Sustainably raised in rural Eastern China
Medium pearls, buttery, and balanced flavor with a quintessential nutty Osetra flavor, classy yet affordable. Available in 1oz jars or larger by special order.
Live Lobster
The live trade market remains status quo. Catch volumes remain stable, allowing wholesalers to maintain viable inventories on both HS and FS lobsters. Processors continue to support the higher domestic shore prices for the time being. Pricing structures to begin the week remain unchanged in the live trade market.
Crabmeat
Fresh:
Maryland – Fresh picked MD meat arriving daily! good supply this week. Prices are currently flat, beautiful quality.
North Carolina- fresh meat arriving daily at a good savings vs MD. Very nice quality.
Venezuela – Conservation period is here. many other options while Venezuela is closed until late October. We will be offering thawed HPP Ven crabmeat during conservation along with MANY other crabmeat options, please check inventory as it will be limited. Many are looking to NC for another great fresh option.
Pasteurized:
Blue Swimming – Tariff impacts & poor landings in Indonesia, Philippians & India has affected the blue swimming crabmeat category. Prices have continued to rise VERY quickly this past month+ & are expected to continue once higher priced containers hit our shores & cost average up. Most importers are limiting availability as well as many future deliveries have been cancelled because of the tariffs. These weak crab landings during a high demand period have really added to this rising market. Expect supply limitations & prices to continue to quickly rise all fall.
Red Swimming – very high tariffs plus poor landings have pushed prices up especially on jumbo lump & jumbo. Lump is now following up as well. Relief is not expected until mid-fall when containers finally land & hopefully there will be some tariff relief as there’s talk of more delayed tariffs.
Mexico- Crabbers are back to work after their conservation period this summer. Prices rose quickly following the Indo prices up as the demand spilled over. Look to Mexican super lump & Mexican Jumbo as good alternatives to Indo currently.
Columbia – Very poor supply in Columbian & unfortunately prices are up now as new tariffed meat arrives this week. There is very limited supply currently, but what is available looks nice.
Oysters
Featured this week:
Laughing King Oysters (Due Friday)
Old Plantation Inlet, VA
OYS285
Sturdy shells and full meats, a true medium salt from the mouth of the Chesapeake Bay just south of Cape Charles.
Church Creek Corks Oysters
Nassawadox Creek, VA
OYS020
Another locally raised beauty from the site of a winery on the lower eastern shore. Church Creek Corks have deep cups, hints of seagrass, mild salt, and a velvety texture.
Mayo Creek Oysters
Wellfleet, MA
OYS326
A petite oyster from Wellfleet, in the elbow of Cape Cod Bay. Wellfleet oysters have a bunch of brine combined with flavors of seaweed and cold, salty butter.
Always on Feature and only at JJ McDonnell:
Skinny Dipper & Huckleberry Oysters
St Jerome’s Creek, MD
OYS200 & OYS060
For the best shell quality, quintessential Chesapeake flavor, and the cleanest oyster in town, choose Skinny Dippers for your printed menus. Always fresh and in stock! For a cocktail option, Huckleberry is a perfectly plump cocktail, and fun fact, they are the same age as a Skinny Dipper! Some oysters just never reach the size of a full, select oyster.
Happy Oysters
Northern Neck, VA
OYS250
Sweetgrass and butter with just enough brine and a clean finish. Tidal surges create a perfect environment for healthy, happy oysters!
Salt Buoy Oysters
Brockatonorton Bay, MD
OYS245
All the salt from Maryland’s Atlantic coast, with a crab-like sweetness to finish. Float-raised cocktail shells are perfect for easy shucking.
Fortune Oysters
Wine Harbour, Eastern Nova Scotia
OYS218
A pop of salt from the North Atlantic! Smooth, salty, savory, and sweet meats in clean, solid, choice shells.
Alaskan Sockeye Salmon
Now that the fresh season is over for wild Alaskan sockeye, we are ready for our feature on Bristol Bay’s amazing frozen sockeye fillets! This most voluminous run of the year is a gift that keeps on giving.
Domestic Shrimp
Prices remain the same. Inventories remain short.
Snow Crab
Season Activity by Region
• Alaska: 2024/25 season opened with a very limited quota, continuing restricted supply trends.
• Canada: Season began in April with a 2.3% quota reduction.
• Gulf & Quebec: Quotas were cut significantly by 27.1%.
• Newfoundland: Quota increased by 9.2%, bucking the regional trend.
Trade Impact
• U.S. Market: Snow Crab remains exempt from U.S. tariffs under the USMCA agreement.
• China: Imposed a 25% tariff on Canadian crab products effective March 20, affecting export flows.
• Russia: U.S. ban on Russian crab imports remains in place, removing ~30% of global supply from the market.
Global Supply Outlook: Global TAC increased by 4%, offering modest relief to ongoing supply constraints.
Snow Crab Market Forecast: Prices for 5/8's are expected to be firm throughout 2025 as demand outweighs supply and larger sizes disappear from offerings.
Pre-shucked oysters were a major industry in the late 19th and early 20th centuries, and their widespread availability helped change oysters from a food for the working class to a more upscale delicacy. As wild oyster beds were over-harvested, pre-shucking and canning became a way to get the product to distant cities. The decline of the wild oyster population and the increasing cost of getting them to market made them more expensive, solidifying their status as a luxury item.
