“I will say there is not as much product available recently, as you would think there would be”

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Less Chilean salmon than usual.

Boston-based John Nagle is more a wholesaler distributor and has been importing significant volumes of fish to the USA since 1887. It sells to local fish markets as well as distributors, HORECA customers in New York, Philadephia, Baltimore and Washington DC.

John Nagle sales associate Ed Stanton told SalmonBusiness that HORECA was tentatively opening up.

Against this backdrop, special Assistant to the President for economic policy Daniel Hornung recently tweeted that USA restaurants and bars are back to pre-pandemic levels of business.

Stanton said that the company just gathering information from all the different areas of salmon. It processes a wide variety of fish at its 80,000 square foot facility, strategically located in the Seaport District, within sight of Boston’s Logan International Airport and two interstate highways.

“You got shortages coming out of Chile. And there’s good availability coming out of Europe, East Coast doesn’t have much fish,” he added.

“West Coast has a lot of different issues, rising temperature and algae blooms and it’s figuring out trying to find out where the best value is at the time,” he said.

Stanton said that currently, the West Coast has a lot of different issues such as rising temperatures and algae blooms.

PHOTO: John Nagle

“It’s about figuring out trying to find out where the best value is at the time,” he added.

“We’ve still been able to get Chilean in on a weekly basis, we haven’t had any disruptions with the supplier we are using,” he said.

“I will say there is not as much product available recently, as you would think there would be. But we are definitely still getting a steady supply,” he added.

The bulk of the European John Nagle gets in is from Norway, but it is are not opposed to Faroe, Scottish, Icelandic, it just depends “on the price point”, which is the most important for the bulk of their customers.

“We are definitely seeing an increase in salmon price over the past months, three or four, and it does feel like it’s going to continue a trend in that direction,” he added.