Market Update- July 18th

Market Update:

Wild Salmon: Prices are at their lowest of the season for Sockeye and the run should continue through July and into August. A Coho run is expected after the Sockeye run is over in August with Coho running through September. King Salmon production has been better than expected this year. The King run should carry into August.
Lake Fish: Supply has shortened as the warmer lake waters cause the fish to look for deeper cooler waters and end up avoiding fishermen’s nets. Expect lower supply on Walleye and Yellow Perch until mid-September.
Halibut: Supply has been short on Atlantic Halibut and is expected to stay short through the week. As more boats land next week, pricing and supply should ease. Pacific Halibut is steady but pricey as many Halibut fishermen with quota for salmon and halibut are fishing salmon before those runs finish.
Live Lobsters: The summer shed season for Live Lobsters is in full swing and prices on hard shell Lobsters are strong and will remain strong until early September.

Special Orders: We have been receiving a lot of special orders which means an excellent variety of unique products! Within the past week we have brought in Live Blue Crabs, Scorpion Fish (pictured above), Fresh Carolina  Shrimp, Abalone + more! Don’t forget to talk to your local sales rep, or the Classic Seafood Market for any seafood inquiries or special requests.

Featured Specialty Seafood:

Summer Flounder/ Fluke

 
Product Of: Long Island, NY
Catch Method: Hook and Line
Sustainability Rating: Good Alternative
 
 
Summer Flounder, also known as Fluke, are hook and line caught in the waters of Long Island, NY. The fishery is heavily regulated in the US, and each state follows its own regulations in regards to how and when the fish can be caught.
 
 
Fluke is pure white in color when cooked with small flakes and a firm texture. It is sweet and mild in flavor, and is best when cooked with wine, sauce or other liquids to keep it from drying out. Fillets are delicate in flavor, so keep preparation methods simple. Cooking methods include baking, broiling, frying or sauteing.

Jumbo Black Bass

 
Product Of: Massachusetts, USA
Catch Method: Handlines
Sustainability Rating: Best Choice
 
 
Along the Atlantic Coast, the Black Sea Bass Fishery has made an immense comeback within the last 20 years after being declared over fished. Thanks to improved reproduction/ growth rates and strict regulations, the fishery has completely recovered and is now deemed sustainable.
 
 
Now is the time to enjoy it as Black Bass is not always available. Black bass has a medium flake, mild/ delicate flavor and a tender, yet firm texture. It is extremely versatile and often used in whole fish preparations. Cooking Preparations include baking, broiling, grilling, poaching, sauteing and steaming.

Cockles

Product Of: New Zealand
Catch Method: Hand Implements
Sustainability Rating: Best Choice
 
 
Because of the recent shift from bait to plate status with Cockles, the industry has remained poorly regulated with the exception of New Zealand. There, the handling and processing of New Zealand Cockles are well regulated giving it a best choice rating.
 
The raw meat is gray/ brown in color and turns creamy when cooked. The shells are stunning and often look beautiful when plated. New Zealand Cockles have slightly sweet and succulent meats, and resemble the texture of a clam. Use as you would any clam- in pasta dishes, soups, stews or other classic preparations. Cockles can be grilled, poached, steamed or smoked.

Specialty Seafood Availability:

  • Castalia Bluehole Trout, Whole or Butterfly> Ohio, USA
  • Arctic Char Fillet> Iceland
  • King Salmon, Wild> USA
  • Sockeye Salmon, Wild> USA
  • Cod Loins> Iceland
  • Monkfish> USA
  • Blue Cod, Skinless, Wild> USA
  • New Zealand Cockles
  • Whole Bronzini> Greece
  • Barramundi Fillets> Singapore
  • Cobia Fillets> Panama
  • Redfish, Farmed> USA
  • Halibut, Pacific> USA
  • Halibut, Atlantic> Canada
  • Jumbo Whole Black Bass> USA
  • Jumbo Whole Fluke> USA
  • Sturgeon Fillet> USA
  • Albacore Tuna> USA
  • Wreckfish> USA
  • Black Grouper> Mexico
  • Yellowedge Grouper > USA
  • Hog Snapper, 4-6, Wild> Mexico
  • Pacific Lane Snapper> USA
  • Tripletail
  • Bluefin Tuna Loins> USA

Featured Oyster of the Week:

MOONDANCERS

Harvest Locations: Damariscotta River, ME
Flavor Profile: Very briny with a sweet finish
Growout Method: Grown in the clean, fertile waters of the Damariscotta River, which for thousands of years has been renowned for some of the world’s best oysters. The oysters feed on natural phytoplankton where no artificial feeds or chemical additives are used. All oysters are now raised off of the sea floor in OysterGro™ cages which eliminates the potential for ecological damage to the river bottom from repeated dragging.

Additional Oyster Availability:

  • Washburn Island
    Falmouth, MA
    3.75″/ Very full meats with an amazing salty and creamy flavor
  • Lady Chatterley
    Northumerland Strait, PEI, Canada
    3.25” / Deep cups, medium-high salinity and a bright, clean finish
  • Moondancers
    Damariscotta River, ME
    Very briny with a sweet finish
  • Wianno
    Cape Cod Bay, Nantucket Sound, MA
    Very clean with a distinct deep cupped shell and sweet briny flavor
  • Great White
    Barnstable, MA
    3.5″/ Moderate salt content with prolonged sweet ocean finish
  • Fat Baby
    Long Island, NY
    Extremely deep cups that are hand washed and graded, meats are VERY salty
  • Rock Harbor
    Cape Cod Bay, Orleans, MA
    3.75”/ Sweet brine with a slightly sweet vegetal finish
  • Katama
    Martha’s Vineyard, MA
    3.75″/ A salt bomb with a sweet as candy finish
  • Pemaquid
    Hog Island, Midcoast MA
    3.75″/ Sweet and salty
  • Northumberland
    PEI, Canada/ 3.5″-4″
  • Buckley Bay
    Bayne’s Sound, British Columbia
    2-3″/ beach oyster, melon taste, salty finish
  • Kusshi
    Stellar Bay / Vancouver Island – British Columbia, Canada
    2″/ Nice salt content. Robust and full of meat with a sweet cucumber finish.
  • Rockpoint
    Hood Canal, WA
    2.75″/ Creamy and sweet with cucumber flavors
  • Sunshine Coast
    Sunshine Coast District, British Columbia
    3” / Hard brine with a clean, sweet flavor and cucumber finish

Market Update- June 27th

Market Update:

Not only have the summer months brought us exciting openings in the seafood industry but the rising temperatures have also brought us another great option…. GRILLING! For great flavor, excellent variety and healthy options, we suggest grilling fresh seafood. Although the oily fish like swordfish, tuna, salmon (Wild Sockeyes pictured above) and halibut often do the best on the grill, your options do not stop there. Simply place an oiled piece of foil on the grill plates and add more delicate fish like grouper, snapper, flounder and more. This week we are featuring our LOCAL Castalia Blue Hole Trout that is aquaculture raised in Castalia, Ohio, just 7 miles southwest of Sandusky.  Continue reading for more information on the Blue Hole Trout, and additional specialty seafood items that are perfect for summertime grilling!

Featured Specialty Seafood:

Local Castalia Blue Hole Trout

Product Of: Castalia, Ohio
Catch Method: Aquaculture Raised

The Certified Blue Hole Trout product sustains a regional fresh-water landmark stream and trout conservancy dating back to the late 1700’s. The spring which furnish the water for the trout are located in the village of Castalia, 7 miles southwest of Sandusky, Ohio. The fish are harvested at the time of pick up, which means our fish could not get any fresher! The whole fish average 1.25 lbs. each and average a 10 oz. butterfly fillet.

To earn the Certified Blue Hole Trout brand name, trout are sourced from quality and safety ensured, Ohio State permitted hatcheries and have also flourished in a sustainable aquatic habitat in order to achieve the 10 “Stream-to-Table” Quality standards which fall under flesh marbling, maturity, harvesting, sizing, appearance and inspection standards, all of which you can find in the link to the left.

More Information Here

 

North Atlantic Swordfish

Product Of: USA
Catch Method: Handline
Sustainability: Best Choice

Swordfish are non-schooling fish that roam the temperate and tropical waters, all strictly managed and governed by the ICCAT. Sword are longline caught, mainly at night around the full moon cycle. Sword have a moderately high oil content and a firm, meaty texture with a flavorful, yet slightly sweet taste. Swordfish and Tuna recipes work interchangeably and are excellent for marinating and grilling. Cooking suggestions include baking, broiling, grilling or smoking.

Icelandic Char Fillets

Product Of: Iceland
Catch Method: Aquaculture, Raceways
Sustainability: Best Choice

From the trout and salmon family, Arctic Char resemble salmon in appearance with silvery skin and bright orange flesh. Char has a distinctive flavor, between salmon and trout, but on the milder side. The meat is moderately firm with a finer flake than salmon and high in fat content which keeps it extremely moist. Cooking suggestions include baking, broiling, grilling, poaching, sauteing or smoking.

Specialty Seafood Availability:

  • Castalia Bluehole Trout, Whole or Butterfly> Ohio, USA
  • Kampachi Farmed> Baja, Mexico
  • Arctic Char Fillet> Iceland
  • King Salmon, Wild> USA
  • Sockeye Salmon, Wild> USA
  • Blue Cod Fillet, Skinless> USA
  • Wolffish> Norway
  • Whole Bronzini> Greece
  • Barramundi Fillets> Singapore
  • Redfish, Farmed> USA
  • Pacifico Striped Bass> Mexico
  • Halibut, Pacific> USA
  • Cod Loins> Iceland
  • California White SeaBass Fillet> USA
  • Black Grouper> Mexico (Pictured: Main Image w/ Grouper Cheeks)
  • Red Grouper> USA
  • Fireback Grouper> USA
  • Caribbean Red Snapper> Mexico
  • Yellowtail Snapper> USA

Featured Oyster of the Week:

COMPASS POINT

Harvest Locations: Samish Bay, WA

Size and Availability: 3 inches | Year-round

Flavor Profile: A nice briny oyster that has a melon finish.

Growout Method: Bags are naturally tumbled by the tides and waves.

Additional Oyster Availability:

  • French Kiss
    Neguac, NB, Canada
    2.5” / Deeply cupped with a briny liquor, profound salinity and a mild, sweet finish
  • Pemaquid
    Hog Island, Midcoast MA
    3.75″/ Sweet and salty
  • Moondancers
    Damariscotta River, ME
    Very briny with a sweet finish
  • Barnstable
    Barnstable Harbor, Cape Cod, MA
    3″/ Sweet, nut-like flavor with firm meats
  • Fat Baby
    Long Island, NY
    Extremely deep cups that are hand washed and graded, meats are VERY salty
  • Bras Dor
    Cape Breton Island, Nova Scotia
    3″/ Briny, but light in body
  • Lady Chatterley
    Northumerland Strait, PEI, Canada
    3.25” / Deep cups, medium-high salinity and a bright, clean finish
  • Sunset Wharf
    MA
    3″
  • Wellfleet
    Cape Cod Bay, MA
    3″/ Medium-high salinity and abright, crisp finish
  • Misty Point
    VA
    3”/ High salinity up front finishing sweet with a hint of celery and grass
  • Great White
    Barnstable, MA
    3.5″/ Moderate salt content with prolonged sweet ocean finish
  • St. Anne
    PEI, Nova Scotia, Canada
    2.5-3″/Packed with flavor- clean and crisp; average salt content with mildly melon finish
  • Pleasant Bay
    Little Pleasant Bay- Orleans, MA
    3.5″/ Deeply cupped, moderate salt content with clean, prolonged ocean finish
  • Davenport
    Cape Cod, MA
    3-3.25″/ Bursting with robust brine
  • Fiddlehead
    Lewis Bay-Cape Cod,MA
    Surprisingly sweet and meaty with a briny liquor and light metallic finish
  • Hammer Island
  • Kumamoto
    Oakland, Washington
    2″ /Mild brine with creamy meats and a honeydew finish
  • Kusshi
    Stellar Bay / Vancouver Island – BC, Canada
    2″/ Nice salt content. Robust and full of meat with a sweet cucumber finish
  • Midnight Bay
    Hood Canal, WA
    4”/ Full meats, excellent on the half shell and perfect for grilling
  • Purple Mountain
    Hood Canal, WA
    2.5-3″ / Mineral stone with hints of young cantaloupe
  • Compass Point
    Samish Bay, WA
    3″/ A nice briny oyster that has a melon finish

Market Update- June 20th

Market Update:

Wild Salmon:
King Salmon: Most areas are now open for Kings and prices have eased considerably. California is producing good volumes of Troll Kings. The Columbia River will open Monday the 24th of June for the Treaty Indian fishers. Alaska Troll and Net fishing is open in a number of areas.
Sockeye (pictured above): As the season has progressed volumes have increased and escapement is well ahead of projections. Kodiak fishing has started and so far the harvest has just been okay. The Alaska Peninsula has not produced much Sockeye yet but it is a bit early to say how this will turn out. Prince William Sound has not produced much fish yet either. So far the Copper River has produced the majority of the Sockeye from Alaska

Lake Fish:
Walleye volumes are up and should continue strong through July. Usually in August, Walleye fishing falls off and then will return strong mid-September.
Yellow Perch supply has improved after a slow start and the fisherman are landing big volumes daily. Hopefully we see the upward trend continue through the fall.
White Bass Supply has dropped off as is normal in late May. Expect low volumes through the summer months and should improve through the fall.

Featured Specialty Seafood:

Long Island Golden Tilefish

Product Of: USA
Catch Method: Long Line

Beautifully colored both in and out of the water, Golden Tilefish are targeted within a selective fishery with little by catch. Firm and mild tasting, Golden Tilefish offers a variety of options to the chef. Feeding heavily on crustaceans, Tilefish is mild, yet distinctive, clean in flavor and often compared to lobster or crab. The meat cooks up white with a firm, flaky texture.

Cooking suggestions include baking, broiling, frying, poaching or sauteing with an overall favorite of pan searing. The meat holds together well, which also makes it a good candidate for soups and stews.

 

Yellowedge Grouper

Product Of: Gulf of Mexico
Catch Method: Longline
Sustainability: Good Alternative

Harvested from the deep waters of the Gulf, Yellowedge Grouper are one of the highest valued groupers for its flavor. Grouper meat is mild, but very unique in flavor often compared to halibut or bass. The meat cooks up very firm with large flakes and holds in its moisture extremely well. Cooking suggestions include grilling, frying, sauteing, broiling, steaming or baking.

Kingklip

Product Of: Costa Rica
Catch Method: Trawl Caught
Sustainability: Not Rated

Mainly caught as a bycatch, Kingklip is known for its mild and slightly sweet flavor. The meat has a dense, yet tender texture that often takes longer to cook compared to other whitefish. Cooking suggestions include baking, broiling, frying, grilling, poaching and smoking, as well as a great addition to soups and stews.

Specialty Seafood Availability:

  • Castalia Bluehole Trout> Ohio, USA
  • Halibut Cheeks> USA
  • Barrelfish Fillet> USA
  • Kampachi Farmed> Baja, Mexico
  • Arctic Char Fillet> Iceland
  • King Salmon, Wild> USA
  • Sockeye Salmon, Wild> USA
  • Cod Loins> Iceland
  • Monkfish Fillet> USA
  • Blue Cod> USA
  • Wolffish> Norway
  • Whole Bronzini> Greece
  • Barramundi Fillets> Singapore
  • Pacifico Striped Bass> Mexico
  • Black Cod/ Sablefish> USA
  • Black Grouper> Mexico
  • Kingklip> Costa Rica
  • Hog Snapper> USA
  • American Red Snapper> USA
  • Caribbean Red Snapper> Mexico
  • Queen Snapper> Nicaragua
  • Ono Wahoo> USA
  • Golden Tilefish> USA
  • Cobia> Panama

Featured Oyster of the Week:

DABOB BAY

Harvest Locations: Dabob Bay – Outskirts of Hood Canal, Washington

Size and Availability: 3 inches | Year-round

Flavor Profile: Crisp and briny with a fresh and sweet melon finish.
Growout Method: Beach-grown and subjected to wave action to harden shells. Inter-tidally grown – goes dry at low tide, which strengthens adductor muscle.

Additional Oyster Availability:

  • French Kiss
    Neguac, NB, Canada
    2.5” / Deeply cupped with a briny liquor, profound salinity and a mild, sweet finish
  • Great White
    Barnstable, MA
    3.5″/ Moderate salt content with prolonged sweet ocean finish 
  • Hurricane Harbour
    Northumberland Strait, PEI
    3″ / High salinity with firm, crisp meats and a sweet finish 
  • Lt. Island
    Cape Cod Harbor
    3.5” / Full bodied with a buttery flavor and clean finish 
  • Wellfleet
    Cape Cod Bay, MA
    3″/ Medium-high salinity and abright, crisp finish 
  • Wianno
    Cape Cod Bay, Nantucket Sound, MA
    Very clean with a distinct deep cupped shell and sweet briny flavor 
  • Fat Baby
    Long Island, NY
    Extremely deep cups that are hand washed and graded, meats are VERY salty 
  • Lady Chatterley
    Northumerland Strait, PEI, Canada
    3.25” / Deep cups, medium-high salinity and a bright, clean finish 
  • Malpeque
    West Shores of Malpeque Bay – PEI, Canada
    3.25″/ Medium salt with a buttery, full-bodied finish
  • Pemaquid
    Hog Island, Midcoast MA
    3.75″/ Sweet and salty 
  • Red Raiders
    Crowe’s Pasture Beach – East Dennis, MA
    3.5″/ Simply put, salty-salty sweet 
  • Osterville
    Cape Cod, MA
    3.75″/ Extremely plump and pleasantly briny with a sweet finish 
  • Moonrise
    Crowe’s Pasture Beach – East Dennis, Massachusetts
    3.5″/ Salty and sweet
  • Gooseberry
    PEI, Malpeque Bay, Canada
    3 1/4″/ Meats are pleasantly firm in an abundance of liquor 
  • Bass Master
  • Dabob
    Dabob Bay – Outskirts of Hood Canal, WA
    3″/ Crisp and briny with a fresh and sweet melon finish 
  • Fanny Bay
    Baynes Sound, British Columbia, Canada
    2.75”/ Plump meats with full brine and a sweet mineral finish 
  • Kumamoto
    Oakland, Washington
    2″ /Mild brine with creamy meats and a honeydew finish 
  • Saiko
    Willapa Bay, WA
    Smooth, brown-shelled oyster that is firm, briny and sweet with a melon finish 
  • Kusshi
    Stellar Bay / Vancouver Island – British Columbia, Canada
    2″/ Nice salt content- Robust and full of meat with a sweet cucumber finish

Market Update- June 13th

Market Update:

How will you be celebrating Father’s Day Weekend? If grilling out is in the mix, we have quite the lineup for you with a variety in specialty items and 20+ oysters in house. For excellent grilling, we are currently featuring a Fancy Bluefin Tuna  and #1 Bigeye Tuna that was caught south of Sable Island by the F/V Final Answer. The fishing vessel was out FOUR days, dock to dock, which means this product is extremely fresh and perfect for tuna steaks on the grill. We also have a great selection of snapper and grouper, as well as whole Florida Pompano.  For more information on availability, check out our weekly market update!

Featured Specialty Items:

WHOLE FLORIDA POMPANO
Product Of: Florida
Sustainability: Best Choice
Catch Method: Hand lines

Known as the worlds most edible fish, Pompano is easy to eat whole and plates beautifully. The meat of pompano is pearly white and firm with fine flakes and has a sweet, mild flavor. It is often best to broil the whole fish with simple flavors, but is also great when baked, fried, grilled or sauteed.

FANCY BLUEFIN TUNA and #1 BIGEYE TUNA
Product Of: USA
Catch Method: Hook and Line

CATCH INFORMATION:
Vessel: F/V Final Answer
Fishing out of Woods Harbor, Nova Scotia
Harvest Location: South of Sable Island
The fishing vessel was out 4 days, dock to dock, which means the product is
EXTREMELY FRESH!

Bluefin Tuna

Because of strict regulations in place, it is not often that we see Bluefin Tuna in house so now is the time to take advantage! Bluefin Tuna are the largest of the commercially harvested tuna species and occupy temperate and tropical waters worldwide. Because of the high fat content, bluefin is very distinct in flavor and prized as sashimi or sushi.

Bigeye Tuna

Also known as Ahi, Bigeye Tuna are caught in the deep, cool waters resulting in a higher fat content compared to the Yellowfin Tuna. Bluefin are firm and meaty with large flakes and are rich, yet mild in flavor. Bigeye is favored by most in sashimi preparations, but it can also be grilled, broiled or sauteed.

Additional Specialty Seafood Availability:

  • Fresh Cod Loins> Iceland
  • Jumbo Fluke> USA
  • Monkfish Fillet> USA
  • Sole Fillet> USA
  • John Dory Fillet> USA
  • Halibut, Pacific> USA
  • Wolffish> Norway
  • Golden Corvina
  • Kampachi Farmed> Baja, Mexico
  • Wild Sockeye Salmon> USA
  • Wreckfish> USA
  • Bronzini> Greece
  • Barramundi Fillet> Singapore
  • Redfish> USA
  • Pacifico Striped Bass, Whole > Mexico
  • Blue Hole Trout> Castalia, OH
  • Skate Wing Fillet> USA
  • Black Grouper> Mexico
  • Fireback Grouper> Mexico
  • Red Grouper> USA
  • Hog Snapper> USA
  • American Red Snapper> USA
  • Caribbean Red Snapper> Mexico
  • Queen Snapper> Nicaragua
  • Lane Snapper> Panama

Featured Oyster of the Week:

PICKERING PASS

Harvest Locations: Pickering Inlet, WA

Size: 2.75″ in length

Description: Beach grown in bottom bags that are naturally tumbled by the wave and tidal cycles. Shells are brown and white with a fluted shell. meats have a medium brine with a bright cucumber finish.

Additional Oyster Availability:

  • Moondancers
    Damariscotta River, ME
    Very briny with a sweet finish
  • Great White
    Barnstable, MA
    3.5″/ Moderate salt content with prolonged sweet ocean finish
  • Malpeque
    West Shores of Malpeque Bay – PEI, Canada
    3.25″/ Medium salt with a buttery, full-bodied finish.
  • Wellfleet
    Cape Cod Bay, MA
    3″/ Medium-high salinity and abright, crisp finish
  • Popponesset
    Popponesset Bay, Cape Cod, MA
  • First Light
    Popponesset Bay, Mashpee Cape Cod, MA
    3″/ Clean, distinct taste of the sea, unique to the area
  • French Kiss
    Neguac, NB, Canada
    2.5” / Deeply cupped with a briny liquor, profound salinity and a mild, sweet finish
  • Gooseberry
    New Brunswick, PEI, Canada
    2.5-3″/ Pleasantly firm and surrounded by an abundance of rich liquor
  • Thunder Caps
    PEI, Canada
    3″/ Rich and salty liquor with a crisp sweetness
  • Pemaquid
    Hog Island, Midcoast MA
    3.75″/ Sweet and salty
  • Summerside
    Northwestern PEI, Canada
    3.5″/ Moderately briny and buttery. Soft with a sweet finish
  • Bass Master
  • Pickering Pass
    Pickering Inlet, WA
    2.75”/ Medium brine with a bright cucumber finish
  • Shigoku
    Samish Bay, WA
    2.25″/ Flavor is sweet and briny with a cucumber finish
  • Cranberry Creeks
    Hood Canal, Oakland Bay, WA
    2.5”/ Strong, briny flavor with earthy and granite mineral notes
  • Kumamoto
    Oakland, Washington
    2″ /Mild brine with creamy meats and a honeydew finish
  • Miyagi
    Hood Canal, WA
    2.75″/ Medium, brine with a tangy cucumber finish
  • Kusshi
    Stellar Bay / Vancouver Island – BC, Canada
    2″/ Nice salt content. Robust and full of meat with a sweet cucumber finish.
  • Purple Mountain
    Hood Canal, WA
    2.5-3″ / Mineral stone with hints of young cantaloupe
  • Totten Inlet
    Totten Inlet, WA
    3.25-3.5″/ Beautiful ridged shells- Signature melon and seaweed flavor with a sweet watermelon accents and medium brine

Market Update- June 6th

Market Update:

Wild Salmon: The Copper River continues to produce nice volumes of Sockeye(pictured above)  and a few Kings. Many other fishing grounds have opened on June 1st. As of this update, the production in Prince William Sound and a few other areas have not picked up much volume yet. Within a week or two expect Prince William Sound and Cooks Inlet to produce volume that will lower prices from current levels.

Halibut: Supply has been and is expected to be consistent through this month. Landings from both Alaska and Atlantic Canada are producing very nice quality fish.

Lake Fish:
Walleye: Good volumes are still landing. Most fish are medium size but a few jumbos are available. Count on mediums throughout the remainder of the season. jumbos will be a bonus and carry a premium in price as the season progresses.
Yellow Perch: Landings still are strong and should be through the month of June. Pricing should be stable as well.
White Bass: As usual the White Bass landings have dropped off. Expect light volume and stronger pricing through the summer months.
Whitefish: Great quality and attractive pricing should continue through the month of June. Fish are landing from Lake Erie and Lake Michigan.

Featured Specialty Items:

Bluefin Tuna Loin
Product Of: USA
Catch Method: Hook and Line

Because of strict regulations in place, it is not often that we see Bluefin Tuna in house so now is the time to take advantage! Bluefin Tuna are the largest of the commercially harvested tuna species and occupy temperate and tropical waters worldwide. Because of the high fat content, bluefin is very distinct in flavor and prized as sashimi or sushi.

Fireback Grouper
Product Of: Mexico
Catch Method: Hook and Line

Fireback Grouper are mainly rock/reef dwellers feeding on smaller fish, crab and shrimp giving them a mild and sweet, yet very unique flavor. Grouper meat cooks up firm with large flakes and holds its moisture extremely well with all styles of cooking.

Additional Specialty Seafood Availability:

  • Arctic Char Fillets> Iceland
  • Fresh Cod Loins> Iceland
  • Monkfish Tail, Bone In> USA
  • Halibut Cheeks> USA
  • Halibut, Pacific> USA
  • Wolffish> Norway
  • Wild King Salmon> USA
  • Wild Sockeye Salmon> USA
  • Black Cod/ Sablefish> USA
  • Pacifico Striped Bass> Mexico
  • Blue Hole Trout> Castalia, OH
    Kampachi Farmed> Baja, Mexico
  • Cobia> Panama
  • Redfish> USA
  • Tripletail>
  • Pacific Dover Sole Fillet, Wild> USA
  • Wreckfish> USA
  • Blacktip Shark Fillet> USA
  • Barramundi Fillet> SingaporeBlack
  • Grouper> Mexico
  • Fireback Grouper> Mexico
  • Red Grouper> USA
  • Hog Snapper> USA
  • American Red Snapper> USA
  • Caribbean Red Snapper> Mexico
  • Yellowtail Snapper> USA

Featured Oyster of the Week:

PURPLE MOUNTAIN

Harvest Locations: Hood Canal, WA

Size: 2.5-3″ in length

Description: Raised in suspended floating bags and tumbled for a very smooth shell. These oysters have a deep, firm cup and are perfect for serving on the half shell. Expect a mineral stone underlay with bright notes of young cantaloupe.

Additional Oyster Availability:

  • Great White- Regular and Large
    Barnstable, MA
    3.5″ and 4″/ Moderate salt content with prolonged sweet ocean finish
  • Duxbury Standard
    Duxbury, MA
    3.5″ / Very crisp brine with buttery meats.
  • Egg Island
    Lewis Bay of Yarmouth, MA
    Full meats with an impressive full brine and earthy finish
  • Beau Soleil
    Miramichi Bay – New Brunswick, Canada
    2.5″/ Refined and light flavor, medium brine and a slight yeasty Champagne-like finish.
  • French Kiss
    Neguac, NB, Canada
    2.5” / Deeply cupped with a briny liquor, profound salinity and a mild, sweet finish
  • Wianno
    Cape Cod Bay, Nantucket Sound, MA
    Very clean with a distinct deep cupped shell and sweet briny flavor
  • Rock Harbor
    Cape Cod Bay, Orleans, MA
    3.75”/ Sweet brine with a slightly sweet vegetal finish
  • First Light
    Popponesset Bay, Mashpee Cape Cod, MA
    3″/ Clean, distinct taste of the sea, unique to the area
  • ras Dor
    Cape Breton Island, Nova Scotia
    3″/ Briny, but light in body
  • Fat Baby
    Long Island, NY
    Extremely deep cups that are hand washed and graded, meats are VERY salty
  • Lt. Island
    Cape Cod Harbor
    3.5” / Full bodied with a buttery flavor and clean finish
  • Moondancers
    Damariscotta River, ME
    Very briny with a sweet finish
  • Thunder Caps
    PEI, Canada
    3″/ Rich and salty liquor with a crisp sweetness
  • Lady Chatterley
    Northumerland Strait, PEI, Canada
    3.25” / Deep cups, medium-high salinity and a bright, clean finish
  • Malpeque
    West Shores of Malpeque Bay – PEI, Canada
    3.25″/ Medium salt with a buttery, full-bodied finish.
  • Sunset Wharf
    MA, 3″
  • Wellfleet
    Cape Cod Bay, MA
    3″/ Medium-high salinity and abright, crisp finish
  • Elkhorn
    Willapa Bay, Washington Coast
    3″/ Firm meats, high brine, sweet flavor and melon finish
  • Skookum
    Little Skookum Inlet, South Puget Sound, WA
    3.5”/ Full flavors, low brine and vegetable like finish
  • Big Cove
    Southern South Puget Sound, WA Mildly salty & very sweet with a fruity, melon like finish
  • Sunshine Coast
    Sunshine Coast District, British Columbia
    3” / Hard brine with a clean, sweet flavor and cucumber finish
  • Skookum
    Little Skookum Inlet, South Puget Sound, WA
    3.5”/ Full flavors, low brine and vegetable like finish
  • Kumomoto
    Oakland, Washington
    2″ /Mild brine with creamy meats and a honeydew finish
  • Kusshi
    Stellar Bay / Vancouver Island – BC, Canada
    2″/ Nice salt content. Robust and full of meat with a sweet cucumber finish.
  • Purple Mountain
    Hood Canal, WA
    2.5-3″ / Mineral stone with hints of young cantaloupe

Seafood Current- May 30th

The market has been pretty stable across all fisheries (with the exception of softshells), which means both variety and quality have been excellent! This week, we are featuring beautiful snapper and grouper as well as Nantucket Lightship Sea Scallops. Our Oyster selection is great, with a main focus on the Great White Oyster! Find out more in this weeks Seafood Current.

Nantucket Lightship Sea Scallops

Product Of: USA- Nantucket Island, MA
Harvested off the southeast coast of Nantucket Island, our wild scallops are sustainably caught and processed under US Regulations. Wild sea scallops have a sweet, rich taste that is mild in flavor with a touch of brine.

Sustainability: The Atlantic Scallop population is near record high and the fishery operates at sustainable levels. The collaborative work of scallop fishermen, scientists, fishery managers and environmentalists are responsible for keeping this fishery sustainable for today and the future.

 

Gulf Wild Red Grouper

Product Of: USA- FL
Catch Method: Longline
Sustainability: Good Alternative

Red grouper is sweet and mild in flavor (more so than black grouper) and excellent for baking, broiling, frying, or grilling. Each fish is gill tagged with the exact location of catch, catch method, captain and the vessel from which it was caught for 100% traceability.

Florida Hog Snapper

Product Of: USA- FL
Catch Method: Handline/ Hand Implements
Sustainability: Good Alternative

With a diet heavy in shellfish, mussels and clams, the hog snapper is known for its naturally sweet, succulent meat and delicate flavor. Hogs are carefully caught and landed in the Florida Gulf waters.

Specialty Seafood Availability:

  • Fresh Cod Loins- Iceland
  • Monkfish Fillet & Whole- USA
  • Wolffish Fillet- Norway
  • Bronzini, Whole-Greece
  • Redfish- USA
  • Striped Bass, Pacifico- Mexico
  • Pacific Rockfish- Canada
  • Black Grouper- Mexico
  • Red Grouper- USA
  • Hog Snapper- USA
  • Red Snapper- Mexico
  • Yellowtail Snapper- USA
  • Yellowedge Grouper- USA

Featured Oyster of the Week:

GREAT WHITES

Harvest Locations: Barnstable, Massachusetts

Size: 3.5″ in length

Availability: Year-round

Description: Moderate salt content with prolonged sweet ocean finish. White, salty, and full bodied. Great White is a fitting name for this beastly bivalve after a rise of Great White shark sightings off of Cape Cod.

Additional Oyster Availability:

  • Moondancers
    Damariscotta River, ME
    Very briny with a sweet finish

  • Egg Island
    Lewis Bay of Yarmouth, MA
    Full meats with an impressive full brine and earthy finish

  • Great White
    Barnstable, MA
    3.5″/ Moderate salt content with prolonged sweet ocean finish

  • Bluepoint
    East Coast
    3.5″/ Medium salinity with a light mineral finish

  • Duxbury Standard
    Duxbury, MA
    3.5″ / Very crisp brine with buttery meats.

  • Hurricane Harbour
    Northumberland Strait, PEI
    3″ / High salinity with firm, crisp meats and a sweet finish

  • Thunder Caps
    PEI, Canada
    3″/ Rich and salty liquor with a crisp sweetness

  • Red Raiders
    Crowe’s Pasture Beach – East Dennis, MA
    3.5″/ Simply put, salty-salty sweet

  • Wellfleet
    Cape Cod Bay, MA
    3″/ Medium-high salinity and abright, crisp finish

  • Buckley Bay
    Bayne’s Sound, British Columbia
    2-3″/ beach oyster, melon taste, salty finish

  • Elkhorn
    Willapa Bay, Washington Coast/ 3″/ Firm meats, high brine, sweet flavor and melon finish

  • Kumamoto
    Oakland, Washington
    2″ / Mild brine with creamy meats and a honeydew finish