The value of an experienced fishing crew for seafood buyers
Savvy seafood buyers can spot a poorly handled fish from a mile away. They see it in the texture, in the scuffed skin, in the uneven color… And according to seasoned fishing captain Henrique Franco, those problems can emerge well before they arrive at the dock. The Portuguese native—who has spent decades fishing the North Atlantic Ocean—firmly believes that quality seafood starts and ends with the crew handling it. When all is said and done, Henrique builds his crews and processes around one priority above all: “You’ve got to take care of your fish.” What experience looks like on deck Seasoned deckhands protect texture and appearance through simple habits that inexperienced crews often treat as nice-to-haves. They keep the pace steady during the haul, protect the fish from bruising, and keep the hold organized lot by lot. “When we do the hauling back, that’s the most dangerous moment,” says Henrique. “If you don’t communicate, somebody’s going to get hurt.” The 53-year-old captain watches how people work together when the pace rises. He wants crew members who look out for each other and keep the workflow clean. Experienced crews treat the haul like a drill they’ve run a thousand times. They read the deck the way a driver reads traffic, because bodies, gear, and fish all move at once. They keep space around tensioned lines, watch for swing, and call out problems before they stack up. That teamwork shows up in the fish and turns a trip into seafood that buyers can plan around—and it all starts with the people who know the work. MORE: Why fair commercial fishing wages matter for U.S. seafood supply The quality chain from deck to hold Once the fish hits the deck, it’s clear to Henrique whether or not a crew member understands the value of proper handling. “Sometimes they don’t clean. They don’t wash the fish really well,” Henrique says. “Sometimes too much ice, sometimes not much ice at all. “I’m very strict about that with my crew. We’ve got to take care of the fish, wash it well, and ice it right.” Ice protects appearance and moisture during long hours at sea. If this crucial step is missed, the fish arrives looking tired, and buyers read it immediately. “With blackbacks [winter flounder], for example, you’ve got to ice them belly up. If you put them the wrong way, they turn red and buyers don’t pay as much. “If you don’t take care of the fish, you go to the dock and instead of a dollar fifty, you get eighty cents.” Crew members who chase speed and forget consistency reveal their inexperience. Henrique puts it plainly: a crew can work hard and still lose value if they mishandle the fish. Handling mistakes might not seem dramatic on deck, but captains and companies pay for them at the dock and on the processing floor. “You can lose a whole trip like that,” Henrique says. A strict approach to handling doesn’t just matter to captains, it matters to buyers too. A stable crew produces a stable process, and a stable process produces predictable lots. RELATED: Why domestic seafood creates a more reliable supply chain Where quality starts to break down Convinced by his years sharing boats with crews that can make or break a trip, Henrique manages the risk before the boat even leaves the pier. “I have to know the person. It’s hard to give a job to someone I don’t know,” he says. Henrique uses the waterfront the way other industries might use references. “I ask other captains about him. ‘Is he a good guy?’ I need information.” In fact, the risk-averse captain would take a harder trip over a hire he’s not 100% sure of. “Sometimes I’d rather go one hand short until I know I’ve got a good guy,” he says. Henrique makes that call for safety, but he also makes it for quality. “I do everything I can to avoid problems with the boat, with my crew, or with me,” he says. But that doesn’t mean the next generation doesn’t get an opportunity on Henrique’s boat. It just means experience needs to be passed down into the right hands. RELATED: The Canastra Story: A family name that carries new meaning Fishing crews that last Experience doesn’t stay private on a good boat. It moves down the line through correction, repetition and clear expectations. “I always have the experienced guys teach the new guys the right way,” Henrique says. That transfer of knowledge matters in the commercial fishing industry. A crew learns fastest when a seasoned hand fixes a mistake in real time. But for those lessons to stick, Henrique says a new fisherman has to have a passion for the trade. “To be a fisherman, you’ve got to love it. If you do this just for the money, your life will be miserable.” The crews that last build habits that long-term buyers can trust. They protect each other, protect the gear and protect the fish, because they know the cost when they don’t. The buyer sees the crew in the product The best crews consistently land fish that looks right, holds up well and arrives with fewer surprises. And that is largely determined by the experience on the boat. Buyers doing their due diligence to secure a reliable seafood supply would do well to look past the label and start asking who worked the deck. Henrique adds, “If your guys don’t have experience, your fish won’t be good quality.” Ready to work with a fishing company that knows its boats and their crews like family? Drop us a line to talk through Canastra Fishing Company’s handling standards and what real consistency looks like from boat to dock.
Haddock vs cod: Key differences buyers need to know
As a Portuguese-American fishing family, the Canastras grew up around cod. In Portugal, bacalhau is a huge part of the culture. People love to say Portugal has a cod recipe for every day of the year (although there are actually way more than 365). But in today’s seafood market, the haddock vs cod conversation is less about nostalgia and more about availability, consistency, and planning. Both species play important roles in retail cases and on menus. But behind the scenes, their supply chains, pricing dynamics, and sourcing realities have diverged in ways that matter for buyers. Haddock and cod: Similar roles, different species Haddock and cod often appear interchangeable. Both fall under the broad category of whitefish and share similar culinary uses, especially in familiar dishes like fish and chips. Atlantic cod ranks among the most widely recognized whitefish in global trade, while haddock demand is lower and concentrated in more specific regions. From a culinary standpoint, haddock vs cod comes down to subtle but important differences. Cod offers a very mild, clean flavor with large, tender flakes. It performs well in simple preparations where the fish itself takes center stage and has long been favored for baked dishes and traditional recipes. Haddock brings a slightly sweeter flavor and a firmer texture. Its flake structure holds together well during cooking, making it especially reliable for frying, chowders, and higher-volume applications where consistency matters. For chefs and product developers, these differences affect not just taste, but how the fish behaves during preparation and cooking. Availability, stability and pricing This is where the haddock vs cod conversation has shifted most in recent years. “We grew up with cod on the table,” says Canastra Fishing Co. CEO Cassie Canastra Larsen, “So we respect what it means to people. We also respect what buyers need today.” Atlantic cod stocks in the Gulf of Maine and Georges Bank remain under heavy management pressure, with quota restrictions and rebuilding efforts limiting consistent supply. The story is the same in international fisheries. In late 2025, Norway and Russia agreed to the lowest Arctic cod quota since 1991—a decision reflecting years of quota reductions and stock management pressures. Haddock, by contrast, has benefited from more stable stock conditions in New England waters. Managed under the same federal oversight, haddock has delivered more predictable domestic availability for U.S. buyers who need dependable volume. For procurement teams, this difference often determines whether a species can support long-term programs or serve only as a short-term solution. RELATED: The domestic wild-caught whitefish species buyers need to watch Cod’s supply constraints have made costs more volatile, driving prices above $10,000 per ton in late 2025. Global demand, quota limits, and import reliance continue to complicate long-term planning, especially for retail and institutional buyers. Haddock has increasingly emerged as a practical alternative. Its domestic sourcing, steadier landings, and reliable management frameworks help buyers forecast costs with greater confidence. In wholesale procurement, that predictability often outweighs familiarity when margins and consistency are on the line. Domestic sourcing and buyer confidence Domestic sourcing plays a growing role in the haddock vs cod decision. The United States imports nearly 80 percent of its seafood. However, U.S.-caught haddock offers buyers clearer documentation, stronger traceability, and alignment with institutional and retail sourcing requirements. With fewer handoffs and shorter supply chains, domestic whitefish sourcing reduces risk around compliance, labeling, and quality variation. For buyers navigating audits, reporting standards, or public contracts, those advantages can be decisive. “When supply tightens, the details matter—handling, consistency, documentation. That’s where domestic sourcing helps,” says Cassie. RELATED: Why domestic seafood creates a more reliable supply chain When cod makes sense, and when haddock does Cod still makes sense for premium applications, heritage dishes, and menus where its identity carries value (assuming supply is available and pricing aligns). Haddock, however, often proves better suited for programs that prioritize: Understanding these trade-offs allows buyers to make informed decisions rather than defaulting to tradition. RELATED: Whitefish wholesale: Why ‘domestic vs imported’ no longer tells the full story Choosing the right whitefish for today’s programs Knowing how these species differ—in flavor, sourcing, availability, and stability—helps procurement teams build programs that hold up over time. Sometimes that means sticking with cod, but increasingly, it means recognizing where haddock offers a smarter path forward. Even for a family raised on cod, adapting to what the water gives you has always been part of fishing life. Ready to compare specs and availability for your next whitefish program? Drop us a line to discuss what is consistently landing in New Bedford.
The domestic wild-caught whitefish species buyers need to watch in 2026
Wild-caught whitefish buyers have learned to live with volatility and the pressure shows no sign of easing. Pricing moves faster than forecasts, lead times stretch without warning and familiar supply patterns no longer behave the way they once did. As markets continue to adjust, buyers are paying closer attention to which sources remain predictable when conditions tighten. In that recalibration, domestic wild-caught whitefish has moved back into focus—not as a reactionary choice, but as part of a more deliberate reassessment of what stability actually looks like in the long term. Domestic species U.S. buyers are paying closer attention to With quota adjustments expected for key whitefish stocks, ongoing geopolitical disruption and extended transit times still affecting frozen supply chains, buyers are planning for tighter whitefish availability in 2026. But according to Canastra Fishing Co., buyers shouldn’t be chasing one perfect replacement or reacting to short-term disruption. Instead, attention is best narrowed around a small group of domestic whitefish species. Pollock, haddock, and Acadian redfish each play a different role, but together they form a practical foundation buyers can plan around. These species land consistently, can move through shorter supply chains, and perform reliably across retail, restaurants, and foodservice. And most importantly, they allow procurement teams to stabilize supply without introducing new complexity. “Buyers don’t need surprises right now,” says David Lancaster, VP of sales and business development at Canastra Fishing Co. “They need fish that shows up the same way every week, even when the market doesn’t.” That focus on repeatable performance explains why these three species keep resurfacing in sourcing conversations; they remain dependable when volatility tests everything else. Why wild-caught whitefish buyers need to think in portfolios When whitefish markets tighten, the instinct is often to look for a single replacement. One species goes short, another fills the gap. In practice, that approach can lead to more volatility, not less. Buyers managing national retail, foodservice, or institutional supply increasingly think in portfolios instead. They want a small group of species that balance volume, performance, and differentiation, without forcing constant resets across specs, packaging, or menus. That mindset reduces operational friction and makes wild-caught whitefish sourcing easier to manage when conditions change. “Smart buyers aren’t asking which fish replaces another anymore,” says David. “They’re asking which mix of species keeps the whole supply steady.” These three domestic whitefish fit this approach well. Instead of relying on one species to do everything, buyers should be watching how pollock, haddock, and Acadian redfish work together to support stability across channels. Pollock: The volume anchor that buyers can plan around Pollock continues to play a foundational role in wild-caught whitefish procurement because it scales without introducing unnecessary risk. Landings remain strong, formats are flexible, and the species performs consistently in frozen and value-added applications. For buyers, pollock offers predictability. It supports high-volume and institutional needs where continuity matters more than novelty. Its natural moisture content and forgiving texture also help maintain yield and consistency across processing and preparation. “When buyers need a species that just works,” David says, “pollock is often where they look first.” That reliability makes pollock an anchor species. It absorbs pressure when markets shift and gives buyers breathing room to manage the rest of their portfolio more deliberately. RELATED: Why domestic seafood creates a more reliable supply chain Haddock: Familiar, premium, and dependable Haddock brings something different to the mix. It carries recognition and trust with consumers while delivering the clean flake and mild flavor buyers expect from premium whitefish. As availability for some traditional imports tightens, haddock continues to offer a dependable domestic fish without forcing buyers to compromise on familiarity. It fits easily into both retail planning and foodservice menus, allowing teams to maintain quality while simplifying sourcing. “Haddock gives buyers confidence,” David notes. “It’s familiar, it performs, and it doesn’t create extra questions for customers or kitchens.” Within a portfolio, haddock functions as a step-up option. It supports premium placements without introducing much volatility. Acadian redfish: Differentiation without instability Acadian redfish has moved from overlooked to closely watched among U.S. buyers. Handled carefully at landing and graded by experienced crews, redfish delivers firm texture and depth of flavor that stand out without requiring special treatment downstream. Its consistent sizing and reliable landings make it easier to integrate than many buyers expect. “Redfish rewards good handling,” David says. “When it’s treated properly, buyers get a fish that performs consistently and adds real interest on the shelf and on menus.” For buyers looking to differentiate without increasing risk, redfish fills a useful role. It expands the portfolio while staying aligned with the same expectations around predictability and control. Why this wild-caught whitefish portfolio will weather the storm Taken together, pollock, haddock, and redfish reflect what buyers are watching for right now. They land consistently, behave predictably, and move through systems buyers can understand and manage. That combination matters more than novelty or short-term pricing. As whitefish markets continue to adjust, buyers are gravitating toward species that reduce friction inside programs rather than adding to it. These wild-caught whitefish species are back in focus because they support that goal. Not as a reaction to disruption, but as part of a more measured approach to stability. As buyers recalibrate their sourcing strategies, the question is no longer which species looks best on paper. It’s which mix of species holds up when conditions change. Looking ahead Whitefish markets will keep changing. Freight, policy, and demand cycles always do. What needs to be different now is how buyers react. Rather than chasing short-term fixes, more teams are stepping back and asking which sourcing decisions make their programs easier to run over time. In that context, domestic wild-caught whitefish has earned renewed attention as a practical foundation for the future. If you’re reassessing how your wild-caught whitefish portfolio is structured, our team can walk you through how domestic pollock, haddock, and redfish fit different retail, foodservice, and institutional needs. Drop us a line to discuss sourcing options and availability.
The Canastra Story: A family name that carries new meaning
Long before it was a surname associated with boats, auctions, and the New Bedford fishing community, canastra was a Portuguese word for a sturdy basket used to carry food, often fish. But while the Canastra family’s roots in the Azores were shaped by maritime trade, their connection to the fishing industry would actually emerge some time later. The Canastra name would come to align with the role the family would play in New Bedford’s modern fishing economy—and their responsibility to the community built around it. Finding the waterfront The Canastra family’s voyage into seafood began with Raymond Canastra. Born in New Bedford and raised in nearby Fairhaven, he grew up close to the harbor and would watch the comings and goings of the fishing community around him with interest. In the late 1970s, Raymond joined the lumpers on the New Bedford docks. Draggers routinely returned with loads exceeding 120,000 lbs of codfish, requiring multiple crews to unload vessels through the night. Watching friends transition from the docks to the vessels, and seeing the livelihoods they were able to build, Raymond decided to go to sea himself. Over time, he earned himself a place aboard a boat and eventually became a captain. While Raymond built his understanding of the industry on the water, his brother Richard took a different route. After graduating from Fairhaven High School, Richard entered the snack food business, operating wholesale routes across Rhode Island and Massachusetts. By his mid-twenties, he had built and managed a regional operation, gaining firsthand experience in sales, logistics, pricing, and cash flow. After years at sea, Raymond wanted a role that would allow him to stay closer to home and raise his young daughter, Cassie. It was a decision that naturally pulled him toward family. Two paths converge In 1989, the brothers decided to work together. They launched a shoreside unloading and wholesale operation, initially handling scallopers before expanding into draggers. Raymond told NOAA at the time, “I talk all the boat talk with the boats. Richard takes care of all the business end of it. “The boats are getting paid. The money’s being collected. I can do my gig and he does his. It works out well.” Richard added, “We complement each other. It’s only been positive for us because we’re just not looking one way, we’re looking at all the aspects of the business.” Together, the Canastra brothers built a business that worked for them and the boats they served. But beyond their own operation, the broader system on the waterfront was beginning to show deep cracks. A fair auction for New Bedford The private auction that followed the fishermen’s strike of the mid-1980s operated behind closed doors, relying on informal arrangements that left little room for transparency. Pricing disputes and inconsistent weights became routine. For vessels coming off long trips, the fight often continued long after they tied up. Looking for alternatives, Raymond and Richard traveled to Portland, Maine, where the city operated a publicly owned display auction. There, fish was laid out for inspection before bidding began. Buyers competed openly on what they could see, and fishermen understood how prices were reached. The model resonated with the Canastra brothers. In 1994, they brought that concept to New Bedford with the Whaling City Seafood Display Auction. The operation was modest at first, and the first days were uncertain, but buyers soon realized its potential. The display auction worked. A new horizon In the mid-1990s, Richard traveled to Brussels for an international seafood trade show, originally looking for buyers for skate wings. While there, he was introduced to an electronic auction system used across Iceland. Entire national markets operated through digital bidding, allowing buyers to participate remotely while maintaining real-time price discovery. Richard spent weeks in Iceland studying how the system worked, then returned to New Bedford to adapt it for the U.S. market. The brothers installed dedicated communication lines, built the necessary infrastructure, and worked closely with vessels and buyers to prepare them for a fundamental shift in how seafood would be sold. In February 1997, they launched the Buyers and Sellers Exchange (BASE). Sellers and buyers no longer occupied the same room during bidding. The separation protected the process from influence and allowed prices to reflect quality alone. By changing how transactions happened, the Canastra brothers changed what fairness looked like on the waterfront. Pressure on the system The launch of the electronic auction marked a turning point for the New Bedford waterfront, but it also brought resistance. Tensions surfaced in the form of threatening phone calls. Then, late one night, Raymond was called to an alarm at the auction building. He discovered gasoline fumes and a five-gallon drum beneath the auction floor with an unlit wick attached. Fire officials later confirmed that, had the device been lit, the damage would have been extensive. Raymond and Richard restored the facility, brought the auction back online, and continued operations. By the end of that year, BASE had become the only electronic seafood auction operating in the United States. Raymond said, “We were the first company in New Bedford to have digital scales that are checked monthly just for their accuracy.” That approach to market transparency and regulation was later examined in broader discussions of the U.S. seafood industry, including Richard being featured on Netflix’s Rotten series. Despite the pressure, the system held. And as it did, its influence on the waterfront expanded quickly. Reshaping the waterfront By the early 2000s, the auction handled product from roughly 180 vessels and more than 40 buyers. Trucks arrived daily from major seafood markets, including Boston, New York, Philadelphia, Seattle, and ports throughout New England. Scallops alone moved through the system in volumes that helped establish New Bedford as the most valuable fishing port in the United States by dollar value. Other ports took notice. Operators from across the country reached out to understand how the system worked, asking about digital bidding, vessel coordination, and communication infrastructure. The software developed in New
Whitefish wholesale: Why ‘domestic vs imported’ no longer tells the full story
The whitefish wholesale market didn’t arrive at its current state by accident. Imported supply had once offered scale and pricing structures that buyers could plan around for decades. Recent data from NOAA estimates that between 75% and 90% of seafood consumed in the United States still comes from foreign sources. But while imported whitefish continues to dominate the supply chain, buyers are increasingly losing faith in it. Foreign dependence exposes buyers to risk where availability, consistency and yield matter most. Procurement teams are now managing freight volatility, tariff uncertainty, and processing delays that surface long after pricing decisions are made. This can disrupt budgets and pricing structures mid-season, mid-contract or mid-menu. Fish harvested as far away as Russia or Norway is often processed in China, meaning it can travel halfway around the world before reaching U.S. stores and restaurants. None of this ultimately benefits the buyer; it adds uncertainty and pressure to already tight margins. And what complicates the picture further is that even a lot of “domestic” supply no longer guarantees what many buyers assume. The hidden journey whitefish buyers rarely see Even domestic whitefish rarely moves in a straight line. Fish may land in U.S. ports, but then ends up being shipped overseas for processing, portioning or packaging before re-entering the domestic market. Each additional handoff extends freeze cycles, removes buyer oversight, and introduces quality variables buyers cannot correct downstream. Whitefish often suffers in moisture retention and yield, so extended time in frozen containers due to delays compounds quality issues. As a result, the real question facing buyers has shifted: it’s not whether whitefish is domestic or imported, but how far it travels after it’s caught and how much control gets lost along the way. “The tide is turning,” says David Lancaster, VP of sales and business development at Canastra Fishing Co. “Once whitefish leaves the country after it’s caught, buyers lose sight of it.” Even when fish starts in U.S. waters, sending it halfway around the world before delivery results in measurable quality drift. And that tradeoff no longer aligns with buyer expectations. “The system is stretched too far,” David adds. “It means buyers find themselves managing outcomes instead of controlling them.” RELATED: Why domestic seafood creates a more reliable supply chain What buyers actually gain when whitefish stays under domestic control The value buyers associate with domestic whitefish doesn’t come from origin alone. It comes from what happens when fish remains inside a controlled, domestic system from landing to delivery. Availability Shorter supply loops mean fewer points of disruption. Fish handled, processed, and distributed domestically avoids exposure to port congestion, overseas labor constraints, and international shipping delays. Consistency Domestic wholesale whitefish benefits from single handling and fewer freeze cycles. Portion integrity, texture, and yield remain more uniform when fish doesn’t pass through multiple processing environments. Sustainability Domestic fisheries operate under NOAA, with many domestic whitefish species also certified by the Marine Stewardship Council. Reduced transport distances also limit unnecessary handling and energy use tied to global shipping loops. Traceability When whitefish stays domestic, the chain of custody remains intact. Buyers retain clarity around where fish came from, how it was handled, and how long it has been out of the water. As consumers pay closer attention to ocean health and food origins, domestic whitefish gives buyers the foundation they need to build trust. These outcomes support planning, forecasting and long-term stability. They’re difficult to achieve once fish disappears into global processing networks. Origin alone no longer tells the full story Domestic sourcing only delivers these gains when fish remains within a domestic system. Once whitefish leaves the country, the distinction between domestic and imported begins to blur. Buyers still absorb the same risks tied to distance, handling variability, and loss of oversight. That reality forces a more nuanced view of the market. For buyers managing national procurement, that distinction matters more than ever. “Domestic doesn’t mean much if the fish still circles the globe,” David says. “What matters is whether it stays inside a system buyers can actually see.” Today, it’s control, not country of origin alone, that determines whether domestic whitefish can deliver on expectations. Against this backdrop, whitefish sourced from vertically integrated suppliers offers the safest route for buyers seeking predictability. Fish remains within U.S. waters, U.S. processing, and U.S. distribution from start to finish. Pollock continues to anchor buyers that require volume and reliable supply. Haddock delivers familiar performance across retail and food service. Acadian redfish adds a high-availability option that supports differentiation without sacrificing consistency. Together, these whitefish species demonstrate what buyers gain when whitefish supply stays close to home. Fewer variables, fewer surprises, and more control over outcomes that matter at scale. On the New Bedford docks, whitefish lands, gets sorted, and moves efficiently without leaving the country. No overseas detours. No unnecessary handoffs. No erosion of value after the catch. And for the crews, Product of U.S.A. means something deeper. It reflects how they are treated within the industry. It represents fair pay for fishermen, reliable contracts, and safer working conditions. Each label connects the fish back to the people who caught it, reinforcing pride in local fishing communities and the role they play in regional economies. Procurement built on long-distance processing and fragmented oversight may still function, but buyers increasingly absorb the cost. For buyers navigating tight margins and long-term commitments, simplicity and control have become the difference between a program that holds together and one that quietly erodes over time. “Buyers aren’t choosing between domestic and imported anymore,” David adds. “They’re choosing between control and exposure, and that choice shows up in their margins.” Whitefish procurement succeeds when control stays close, and increasingly, that starts at home. Ready to stabilize your whitefish supply? Drop us a line to discuss domestic wholesale whitefish sourcing.
Why domestic seafood creates a more reliable supply chain
During a routine inspection, a seafood buyer looks over a pallet of imported fish, scanning each label the way he’s done thousands of times. The origins stretch across oceans—Indonesia, China, India—all routed through a maze of shipping lanes, customs checks, and transport hubs before landing on a U.S. dock weeks later. It’s a system that works. Until it doesn’t. One tariff, one port closure, or one conflict on the other side of the world can disrupt everything from delivery timelines to final costs. But a few steps away sits a pallet carrying a very different label: “Product of U.S.A.” He notices the difference immediately. Not just in the mileage, but in the color, the texture, the smell. The domestic fish looks cleaner, firmer, fresher. It hasn’t taken a five-week voyage through multiple time zones. It hasn’t sat in a port backlog waiting for clearance. It hasn’t passed through a chain of processors that the buyer has never met. For years, buyers overlooked domestic seafood because imported supply seemed plentiful and cheap. But each global disruption has chipped away at that illusion. The United States has access to some of the most productive, responsibly managed fisheries in the world—waters that produce scallops, haddock, pollock, monkfish, and dozens of species that rarely get the spotlight. And while 80% of the seafood Americans eat still comes from abroad, the winds of change are blowing through the supply chain… The disruptions reshaping the seafood supply chain In recent years, buyers have had a front-row seat to the weaknesses of global seafood logistics. Events that once felt distant—tariff changes, port congestion, conflicts in key shipping lanes—quickly became issues that directly affected U.S. buyers trying to keep shelves stocked and menus stable. Canstra Fishing Co.’s VP of business development and sales, David Lancaster, who has worked across every level of the seafood industry for more than thirty years, watches these shifts closely. He sees a straight line between global volatility and buyer frustration. “Every time the world hiccups, imported seafood takes the hit,” David says. “And buyers end up paying for delays they had no hand in creating.” Those delays impact delivery schedules, price stability, planning, and consumer trust—all areas where domestic seafood offers real advantages. An opportunity for American buyers The United States imported $25.5 billion in seafood in 2023, outpacing exports by more than $20 billion. Consumption keeps rising, but domestic sourcing has not kept pace. Instead, buyers lean on foreign production to fill demand for familiar species like shrimp, salmon, and tuna. It’s a model built on the assumption that international supply chains will function smoothly—even when the world doesn’t. But the U.S. is ignoring its access to abundant, well-managed fisheries from New England to Alaska, producing species with excellent flavor, dependable seasons, and strong environmental oversight. David sees the disconnect clearly. “We have world-class fish right here,” he says. “The problem isn’t supply, it’s awareness. Buyers don’t always realize how many domestic options they actually have.” Domestic seafood can’t replace every pound of imports, but now that buyers are starting to recognize the reliability, traceability, and flavor advantages sitting in their own waters, it won’t be long before it takes a far larger share of the market than it does today. Control from boat to buyer Domestic sourcing gives buyers something global supply chains can’t: control. When seafood moves through American waters, American vessels, and American processors, each step becomes clearer and easier to manage. There are fewer handoffs, fewer surprises, and far fewer variables that can compromise quality. For vertically integrated fleets like Canastra Fishing Co., that control extends even further. Vessel ownership Canastra Fishing Co. owns its boats. The company oversees every trip: how fish are handled, iced, and graded. Quality stays consistent because the people catching the product follow the same standards every season. Controlled distribution No overseas shipping lanes. No customs bottlenecks. No five-week transit from one hemisphere to another. Domestic deliveries move on predictable timelines that buyers can actually plan around. Fair, stable pricing Imported seafood prices shift with fuel spikes, insurance hikes, and tariff policy. Domestic pricing is tied to the fish, the labor, and the market, not international politics. Skilled workers Generations of experience mean fewer surprises, clearer forecasting, and a deeper understanding of how to maintain supply throughout the year. David puts it simply, “The buyers I talk to want one thing above all: no surprises. “Domestic fleets are the only way to deliver that level of consistency. That’s what allows Canastra Fishing Co. to become a true partner to domestic seafood buyers, not just a supplier.” Traceability and compliance: A standard buyers can trust The traceability and compliance burden grows heavier every year, especially for public institutions and national restaurant groups. Yet, 20-32% of wild-caught seafood imported into the U.S. comes from IUU fishing (illegal, unreported, or unregulated operations). Once that product enters foreign supply chains, verifying its origin becomes nearly impossible. Domestic fleets, on the other hand, operate under strict federal oversight, with reporting and documentation that follow every pound from vessel to buyer. This transparency reduces audit risk and strengthens trust at every stage of the chain. “When your fish comes from New Bedford, you know exactly who caught it,” David says. “You can’t say that about a container that started its journey in another hemisphere.” Strengthening American communities Domestic seafood benefits more than buyers. It supports coastal communities, processing facilities, distributors, and the generational knowledge that keeps American fisheries strong. Buyers who partner with domestic suppliers keep economic value rooted in the towns that built this industry. Every domestic order keeps revenue moving through U.S. ports, helps retain skilled crews, and supports American jobs. Canastra Fishing Co.’s mission reflects that commitment. “When family boats stay active, the whole port stays strong,” David says. “That stability doesn’t just help New Bedford—it helps every buyer who depends on a reliable American fleet.” RELATED: Why fair commercial fishing wages matters for the US seafood supply Dependability from U.S. waters to your shelves
Why fair commercial fishing wages matter for U.S. seafood supply
Forklifts trundle across the concrete. Ice rattles down metal chutes. And as the New Bedford crews sort scallops into bins and pack redfish in ice, you’ll hear fishermen talking through the realities of the job—long hours, rising costs, and the constant pressure of making a living in the nation’s top-value port. Commercial fishing remains one of the toughest jobs in America. Crews juggle unpredictable conditions, fluctuating quotas, and the rising cost of keeping a vessel ready for another trip. Their income depends on a share system that rewards strong landings but absorbs every hit that comes with a difficult season. For years, New Bedford’s seafood display auction, BASE, brought structure and transparency to that system. The Canastra family helped build it so fishermen could earn a fair price based on open competition, not backdoor deals. But even the strongest systems face pressure when deep-pocketed outside interests work around them. The strain on commercial fishing wages no longer comes from the sea. It comes from big corporate ownership tightening margins on the people doing the hardest work. “When you let private equity dictate prices, crews lose control over their own future,” says Canastra Fishing Co. CEO Cassie Canastra Larsen. “And that’s when communities start to crack.” The port of New Bedford: High value, local pressure New Bedford has held the title of America’s highest-value fishing port for more than two decades. The numbers rise on spreadsheets, in annual NOAA reports, and across headlines highlighting the city’s dominance in scallops. But on the docks, that success feels different. Fuel climbs. Maintenance climbs. Insurance climbs. Regulations shift. Markets swing. Even in a port known for its strength, the margin between success and struggle is thinner than most people realize. Every year, fleets work harder to adapt to pressures far beyond their control, keeping the waterfront moving one trip at a time. And if we don’t look after this vital community, the nation’s supply chain will soon suffer. How fair commercial fishing wages protect supply chain quality and stability The quality that New Bedford is known for doesn’t come from luck. It comes from crews who know how to work the gear, protect the catch, and keep a trip productive even when conditions turn. Fair commercial fishing wages help keep those crews on the water. In fact, a stable, well-paid team brings consistency to everything that matters to buyers. Handling Experienced crews know when scallops need to hit the ice and how to stack bags without crushing product, protecting both texture and color. Traceability Long-standing crews maintain clean logs and understand the compliance expectations that come with domestic sourcing. Catch efficiency Good crews fish smarter and bring in steady landings season after season. Quality control The same set of hands performing the same processes produces predictable size, flavor, and appearance. For hospitality buyers, that consistency means stable menus and fewer substitutions. For institutional buyers, it means domestic supply that meets documentation standards and avoids the political and logistical risks tied to imports. Strong commercial fishing wages don’t just support the workforce; they support the reliability buyers count on every week. Community impact: Protecting New Bedford’s families Walk a few blocks from the waterfront, and you’ll see why this conversation matters beyond the docks. New Bedford’s neighborhoods are shaped by families who trace their roots to Portugal, the Azores, and Cape Verde—alongside newer immigrant communities from places like Guatemala, who now play an essential role in the city’s fishing and seafood economy. The working waterfront ties all of these histories and cultures together. New Bedford is a city where tradition runs deep. A strong paycheck doesn’t just keep a crew member afloat; it keeps working boats in family hands, supports local shops, and helps the next generation stay connected to a trade their parents and grandparents built. And when nearly one in five residents lives below the poverty line, every trip matters for the neighborhoods built around the waterfront. That’s the philosophy at Canastra Fishing Co. “We want families to stay on the water,” says Cassie. “Our goal is to support the fleet, strengthen the port, and make sure fishermen are rewarded for the work they do. We’re here to build something that lasts for the people who built this harbor.” When commercial fishing wages sink, the next generation doesn’t just leave the industry—they leave ownership behind. And when a family can’t keep a boat running, that vessel rarely sits idle for long; it usually gets sold. Increasingly, those sales go to large outside corporations with no ties to New Bedford. Once that happens, the value of the boat, the quota, and the revenue it generates leave the community entirely. Local wealth moves into the hands of companies that treat the fleet as an investment vehicle rather than a piece of the city’s identity. “When a family loses a boat, the whole community loses a piece of itself,” Cassie says. A stronger seafood industry starts with the people who bring the catch home, and supporting them starts with choosing suppliers who refuse to compromise on pay. Fair commercial fishing wages strengthen communities. Strong communities keep fleets alive. And strong fleets protect the future of American seafood. If you want seafood that delivers consistency, clarity, and genuine traceability, start with the fleets that prioritize fair pay. Canastra Fishing Co. builds its entire model around supporting the crews who make our product possible—and the buyers who depend on it. Explore our products or start a conversation with our friendly sales team today.
What is redfish? A practical guide for buyers and marketers
Few whitefish arrive at the dock looking quite the way redfish does. Its red-orange skin stands out immediately against the ice. Beneath the vibrant color lies clean, pale flesh with a firm but flaky structure; familiar, yet distinct enough to make you pause and look twice. Acadian redfish is a unique species that has been part of New England fishing for generations, though not always in equal measure. Periods of heavy pressure reshaped the fishery, forcing long stretches of restraint and recovery. But redfish has returned under regulations that support long-term stability and sustainability. And that steadiness matters to today’s buyer. Redfish: An overview Acadian redfish (Sebastes fasciatus), also known in wholesale channels as “Atlantic ocean perch” or “golden redfish,” is a cold-water whitefish harvested from the Gulf of Maine and Georges Bank. Redfish belongs to the rockfish family, not snapper or drum. Rockfish grow slowly, live long lives, and require tightly managed fishing strategies. They are ovoviviparous, a reproductive process in which eggs develop internally before the young are released. Unlike many global whitefish species that depend on extended processing routes and multi-country handoffs, redfish moves through shorter, more transparent domestic systems for U.S. buyers. In practical terms, redfish behaves more like a planning species than a reactionary one. It doesn’t spike dramatically in volume or disappear without warning. It shows up week after week, which is exactly what large-scale procurement teams value. That reliability explains why redfish increasingly appears alongside pollock and haddock in today’s sourcing conversations—complementing them rather than competing with them. Each species plays a different role, and redfish fills the space between volume security and differentiation. MORE: The domestic wild-caught whitefish species buyers need to watch in 2026 A brief history of redfish For much of the mid-twentieth century, Acadian redfish formed the backbone of New England’s frozen whitefish trade. Its mild flavor, steady landings, and suitability for filleting made it a natural fit for large-scale processing. That approach eventually caught up with the industry. By the 1980s, decades of heavy pressure had reduced stocks and forced a fundamental reset. Quotas tightened, access narrowed, and management shifted from maximizing landings to rebuilding long-term stability. Over time, coordinated federal management and controlled harvesting allowed the stock to rebuild. By the early 2010s, regulators formally recognized Atlantic ocean perch as rebuilt. But unlike species that rebound quickly and then swing wildly with demand, redfish came back under limits designed for long-term stability. That history is why today’s landings look steady instead of explosive, and why buyers see consistency rather than spikes. How redfish is caught Acadian redfish is caught from the cold, rocky bottoms of the ocean using regulated bottom trawl gear. Quotas, seasonal oversight, and monitored landings shape how much the fish comes to market and when. Redfish are graded quickly, iced promptly, and moved efficiently through domestic channels. Fewer handoffs mean fewer freeze cycles, less moisture loss, and more uniform yield downstream. In practical terms, buyers receive fish that behaves the same way week after week. Color holds. Texture stays intact. Portioning remains predictable. Today, those handling advantages matter more than ever. What does redfish taste like? Redfish delivers a mild, slightly sweet flavor with a clean finish and a medium flake. It doesn’t lean oily, briny, or assertive. It lands squarely in familiar whitefish territory, close to cod and haddock. From a buyer perspective, redfish doesn’t force menu rewrites or consumer education campaigns. As buyers look to expand or rebalance whitefish portfolios, species that require justification slow everything down. Redfish moves in the opposite direction. It feels known even when it’s new to a menu, which allows teams to introduce it without disrupting flow. How to cook redfish Redfish behaves the way experienced kitchens expect whitefish to behave. It holds together under heat, releases moisture predictably, and responds well to standard preparation methods already in use across retail and foodservice. Pan-searing remains the most common approach, especially for skin-on fillets. The skin crisps cleanly while the flesh stays tender, producing a familiar presentation that doesn’t require adjustment in timing or technique. Baking and roasting work just as well for batch preparation, where consistency matters more than flair. Redfish also performs reliably in stews, tacos, and wraps, where flake integrity and moisture retention carry more weight than appearance. It absorbs seasoning evenly and maintains structure through service, which makes it suitable for high-volume environments. How to fillet a redfish (and why most buyers never need to) In wholesale programs, redfish almost always arrives as a finished product. Buyers typically receive trimmed redfish fillets—fresh or frozen, skin-on or skinless—with frozen formats supporting greater consistency from storage through service. This keeps prep predictable and reduces variability across locations, shifts, and service formats. In practice, the filleting process mirrors that of other whitefish. The bone structure is straightforward, the fillet releases cleanly, and portioning stays consistent once specifications are set. More importantly, redfish offers natural consistency in size and texture. Fillets grade evenly, cook uniformly, and perform the same way across batches. For buyers managing large programs, repeatability matters more than marginal differences in price. At scale, success comes from minimizing surprises. Redfish supports that goal by behaving the same way from delivery through service. Redfish vs red snapper Few species comparisons create more confusion than redfish vs red snapper. Despite similar names and colors, the two fish occupy very different roles in the market. Red snapper comes from warm-water reef systems, carries firmer texture, and often commands premium pricing tied to limited access and demand. Acadian redfish follows a different path. It comes from cold North Atlantic waters, supports consistent commercial landings, and delivers a mild, flaky profile designed for everyday use rather than special-occasion positioning. Where snapper often anchors center-of-plate features, redfish integrates easily into regular rotation without forcing pricing or menu constraints. Attribute Acadian redfish Red snapper Primary market role Everyday whitefish for stable programs Premium feature fish Habitat Cold North Atlantic waters Warm-water reefs Harvest scale Consistent commercial landings More limited access Texture