Market Update- April 29th

Featured Specialty Seafood:

ICELANDIC ARCTIC CHAR

Product Of: Iceland
Catch Method: Aquaculture, Raceways

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, sautéing or smoking.

FRESH LAKE ERIE WALLEYE

Product Of: Canada
Catch Method: Live Trap Nets

Pricing remains low on Walleye this week, however we are expecting an increase soon as higher temps diminish the supply.

ATLANTIC HALIBUT

Product Of: Canada
Catch Method: Hook/Line

While supplies this week are limited across the board, Atlantic Halibut is readily available, of excellent quality and at a good price!

Specialty Seafood Availability:

  • Arctic Char, Iceland
  • Cod Loins, Iceland
  • Jumbo Fluke, USA
  • Ocean Perch, Canada
  • Wolffish, Norway
  • Castalia Blue Hole Trout, USA OH
  • Pacifico Striped Bass, Mexico (Arriving 5/1)
  • Bronzini, Greece
  • Barramundi, Singapore
  • Redfish, USA
  • Atl. Halibut, Canada
  • California Halibut, Mexico
  • Kampachi, Baja Mexico
  • Mahi Mahi, Ecuador
  • Yellowfin Tuna, #1 and 2+, USA
  • Swordfish, USA
  • Black Grouper, Mexico
  • Red Grouper, USA
  • American Red Snapper, USA
  • Caribbean Red Snapper, USA
  • Queen Snapper, Nicaragua

Market Updates:

Overall, availability it limited this week with the exception of a handful of seafood staples. Weather and moon cycles have really put a damper on availability.

  • The Chilean Salmon market has been pretty firm with no real signs of a decrease in price, as well as the Norwegian and Scottish market. We are expecting higher prices this time of year, especially with Mother’s Day around the corner. Farmed Canadian Salmon pricing has been great.
  • Swordfish availability is getting a little better. Tuna supplies are extremely limited, but should improve next week. Things were getting better on sword and tuna, but supplies started getting tight last week due to the approach of the full moon.
  • The Snapper and Grouper catch has been improving with the reopening of Mexico and improving weather in the Gulf. Prices are slowly lowering once again.
  • We are just two weeks away from the domestic Mahi season!
  • The Wild Striped Bass boats are out now and landing fish. The future forecast shows warm weather, which means continued landings… at least we hope!
  • Flounder prices are rising with limited room for change. The North Carolina quota reopened, however the norther quotas are closing which will eventually cause the prices to increase.
  • Black Bass availability has been up and down over the previous weeks.
  • Monkfish prices are currently high with limited availability.
  • Shad Roe Season is finished for the year.
  • Lake fish prices remain stable for now, but all could change quickly with the increasing temps.
  • Don’t forget about Caviar and Smoked Fish for Mother’s Day!
  • The fresh crab production has been good this week and will remain strong through Mother’s Day. The strain on the pasteurized market continues however.
  • Live Lobster fishing remains a struggle, recently because of bad weather.
  • Scallop prices continue to rise.

East Coast Oyster Availability:

  • Misty Point | VA
    3”/ High salinity up front finishing sweet with a hint of celery and grass

     

  • Sweet Island Kiss | PEI, Canada
    2.5-3″/ A salty punch with a grassy but crisp fresh finish, and a meat yield that is guaranteed to be a crowd favorite.

     

  • Raspberry Point | PEI, Canada
    3.25″/ Crunchy meat with a gentle brine and sweet mushroom finish

     

  • Rock Harbor | Cape Cod Bay, MA
    3.75”/ Sweet brine with a slightly sweet vegetal finish

     

  • Lieutenant Island | Cape Cod Harbor
    3.5” / Full bodied with a buttery flavor and clean finish

     

  • Dunbar | Lewis Bay of Yarmouth, MA
    3″/ Round shells and deep cups- Clean and bright with a big cucumber flavor, a burst of salinity mixed with vegetal richness in the finish.

     

  • Damariscotta | Damariscotta, ME
    4-5″ / These beautifully shelled, deeply cupped oysters feature a deliciously light, citrus flavor, w/ a restrained brine and a sweet, clean finish.

     

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

     

  • Fortune Bad Boys | PEI Canada
    Clean shells, always uniform in size and a super fresh flavor. A touch of brine, a hint of cucumber and buttery finish.
  • Beau Soleil | Miramichi Bay – New Brunswick, Canada
    2.5″/ Refined and light flavor, medium brine and a slight yeasty Champagne-like finish.

     

  • Belon | Quahog Bay Harpswell, ME
    3-4.5″/ Strong brine with intense copper finish

     

  • Big Rock | East Dennis, Cape Cod Bay, MA
    3.5”/ Plump meats, medium brine, notes of umami and a clean, sweet mineral finish

     

  • Boomamoto | Barnstable, MA
    2.5″/ Impeccably clean, bright and lively their naturally smooth shells are polished, round and firm. Always creamy, petite and deeply cupped with a mind-blowing sweet finish

     

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

     

  • Lucky Lime | Hope River, PEI, Canada
    3-3.5″/ Flavor of seaweed with a citrus finish

     

  • Mookiemoto | Damariscotta River, Maine
    2-2.5″/ Sweet, approachable oyster- East coast taste with west coast style

     

  • Plimoth 102’s | Plymouth Bay, MA
    With 10 foot tides, the oysters split time on the sandbar & underwater giving Plimoth102s a deep, sun bleached cup. The flavor starts w/ a mild brine, then finishes clean, sweet & bright.

     

  • Wick’s Island

West Coast Oyster Availability:

  • Deep Bay | Vancouver Island, British Columbia
    Clean with a good brine for a west coast oyster. Good salt content with a sweet cucumber finish.

     

  • Fish Point | WA
    3.5″/ Full, firm meat relinquishes delicate cucumber notes and a crisp salty brine
  • Kumamoto | Oakland, Washington
    2″ /Mild brine with creamy meats and a honeydew finish

     

  • Wild Cat Cove | Oakland, Washington
    2″ /Mild brine with creamy meats and a honeydew finish

Market Update- April 1st

Featured Specialty Seafood:

ATLANTIC HALIBUT

Product Of: Canada
Catch Method: Hook/Line
Sustainability: Good Alternative

Halibut is a member of the Flounder family, and is one of the largest and fastest swimming flatfish species. It is extremely versatile with a thick and meaty flesh that holds together for a variety of cooking methods and can withstand most sauces. Fillets are very mild, sweet in flavor and lean. Halibut can be baked, broiled, grilled, poached, sautéed or steamed, and is excellent for kabobs.

CLARE ISLAND ORGANIC SALMON

Product Of: Ireland
Catch Method: Aquaculture Raised

Clare Island Salmon offer complete traceability at each stage of the salmon’s life cycle. Feed quality and safety is monitored and managed in conjunction with the suppliers. During production stages, the quality of production and process water is carefully and regularly monitored.

FRESH LAKE ERIE WALLEYE

Product Of: Canada
Catch Method: Live Trap Nets

Availability has been strong, and pricing has been great as the weather has been warming over the last couple of weeks. We are expecting an increase however as colder temps are predicted over the next few days.

Specialty Seafood Availability:

  • Kvaroy Arctic Salmon
  • Arctic Char, Iceland
  • Cod Loins, Iceland
  • Skrei Cod, Norway
  • Jumbo Black Bass, USA
  • Jumbo Fluke, USA
  • Monkfish, USA
  • Ocean Perch, Canada
  • Boston Pollock (Blue Cod), USA
  • Kampachi, Mexico
  • Pacifico Striped Bass, Mexico
  • Bronzini, Greece
  • Cobia, Panama
  • Redfish, USA
  • Black Cod, USA
  • Atl. Halibut, Canada
  • California Halibut, Mexico
  • Sturgeon, USA
  • Whole Rockfish, USA
  • Mahi Mahi, Ecuador
  • Kingklip, Costa Rica
  • Yellowfin Tuna, #1 and 2+, USA
  • Swordfish, USA
  • Black Grouper, Mexico
  • Red Grouper, USA
  • Yellowedge Grouper, USA
  • Mutton Snapper, Mexico
  • American Red Snapper, USA
  • Caribbean Red Snapper, Mexico
  • Pacific Lane Snapper, USA

Market Updates:

•Sword and Tuna are starting to show up, finally, from the Atlantic coast.
•Atlantic Halibut pricing is good! As more fish start to show up on the docks, pricing is expected to lower even more. Unfortunately, the Pacific fishery is dealing with weather issues, as well as strong demand which is causing high prices.
•Wild Striped Bass inventory will be limited due to seasonal closures, and fishermen moving to other open fisheries. We should see an increase in supply come mid-April.
•The Atlantic and Gulf (Mexico) Grouper fishery will reopen on Thursday April 1st which means that we should start to see supply available later next week. With the expected demand being high, we will most likely not see significant product for another 2 weeks.
•Black Bass is steady and the pricing is decent.
•The availability in Iceland is spotty due to holiday.
•Crawfish season just open but please remember this is a preorder item.
•Maryland crab season opens in a few days, and Canadas snow crab season opens soon as well. It is the start or soft shell crab season and the first of the year will start out of Georgia and South Carolina at record high prices.
•The lobster supply is expected to increase which means pricing should start to fall.

East Coast Oyster Availability:

  • Fortune |PEI Canada
    12 ct/ 25 ct / Clean shells, always uniform in size and a super fresh flavor.

     

  • Wianno | Nantucket Sound, MA
    3-3.5″/ Very clean with a distinct deep cupped shell and sweet briny flavor

     

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

     

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

     

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

     

  • Mookiemoto | Damariscotta River, Maine
    2-2.5″/ Sweet, approachable oyster- East coast taste with west coast style
  • Barstool | Chappell Creek
    2.5″-3″/ Shells are light in color with a clean crisp flavor

     

  • Belon | Quahog Bay Harpswell, ME
    3-4.5″/ Strong brine with intense copper finish

     

  • Fiddlehead | Lewis Bay-Cape Cod, MA
    3.5-4″/ Surprisingly sweet and meaty with a briny liquor and light metallic finish

     

  • Lt. Island | Cape Cod Harbor
    3.5” / Full bodied with a buttery flavor and clean finish

     

  • Boomamoto | Barnstable, MA
    2.5″/ Impeccably clean, bright and lively- their naturally smooth shells are polished, round and firm. Always creamy, petite and deeply cupped with a sweet finish.

     

  • Bass Master | Barnstable Harbor, MA
    3-3.5″/ Sweet mineral flavor

West Coast Oyster Availability:

  • Hood Canal | Western Hood Canal, WA
    2.75″/ Light and clear brine with a crunchy meat and a bitter melon finish.

     

  • Fanny Bay | Baynes Sound, British Columbia, Canada
    2.75”/ Plump meats with full brine and a sweet mineral finish
  • Tide Points | Willapa Bay, WA
    Medium brine, and a clean, slightly sweet finish. A strong shell, a short and deep cup, and a full meat with little room for liquor.

     

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

Market Update- Mar 25th

Featured Specialty Seafood:

OPEN BLUE COBIA

Product of: Panama
Catch Method: Aquaculture Raised

Bearing a striking resemblance to a shark, our Cobia are raised in the clean, deep waters far offshore in Panama. Situated in a protected no-take zone of 2,500 acres of water, this pristine natural environment is home only to Open Blue and indigenous marine species. At Open Blue, sustainability is woven into every aspect of operation from protected waters to improving community impact. Chefs love this versatile fish for its firm flesh, mild flavor, and versatility in the kitchen. Cobia is delicious raw and perfect for sushi, sashimi or ceviche, and can also be grilled, poached, steamed, fried or smoked. Because of its high oil content, the flesh always stays succulent and moist, no matter the preparation method.

FLORIDA POMPANO

Product Of: USA
Catch Method: Hand Line

Known as the worlds most edible fish, Pompano is easy to eat whole and plates beautifully. The meat is pearly white and firm with fine flakes and a sweet, mild flavor. It is often best to broil whole with simple flavors.

MARYLAND STRIPED BASS

Product Of: MD, USA
Catch Method: Handlines

Fillets have a firm meat that cooks up meaty and flaky, with a full, rich flavor. Striped Bass is extremely versatile and takes well to any cooking method- sear it, sauté it, grill it, roast it, steam it or stuff it! Take your pick.

Specialty Seafood Availability:

  • Kvaroy Arctic Salmon
  • Arctic Char, Iceland
  • Cod Loins, Iceland
  • Skrei Cod, Norway
  • Jumbo Black Bass, USA
  • Jumbo Fluke, USA
  • Monkfish, USA
  • Ocean Perch, Canada
  • Boston Pollock (Blue Cod), USA
  • Wild Striped Bass, USA
  • Pacifico Striped Bass, Mexico
  • Bronzini, Greece
  • Barramundi, Singapore
  • Redfish, USA
  • Whole Rockfish, USA
  • Black Cod, USA
  • Atl. Halibut, Canada
  • California Halibut, Mexico
  • Sturgeon, USA
  • Gold Spotted Seabass
  • Mero, Fresh Chilean Sea Bass
  • Pompano, USA
  • Mahi Mahi, Ecuador
  • Ono Wahoo, USA
  • Yellowfin Tuna, #1 and 2+, USA
  • Swordfish, USA
  • Pacific Lane Snapper, USA

Market Updates:

  • Chilean salmon supply is okay for the week with exception of 2-3 which we wont have.
  • Supply is still limited on many items. Suppliers have said it will get better but it hasn’t. Tuna and sword prices are still high and it has been a LONG time since prices remained so high for an extended period of time with such limited availability.
  • Weather has been keeping the boats in, mainly in the Gulf which is limiting availability and driving up the prices. There is little Snapper arriving- We have no American Red or Caribbean Red arriving, and only have Pacific Lanes in house.
  • Wild Striped Bass has been steady for now, however through the month of May, availability may be limited. There will be one season closing, but the Maryland and Virginia ocean fishery will open and get going in April.
  • Walleye prices came down again with some aggressive prices available, mainly on Jumbos.
  • Monk prices are dropping as availability is increasing.
  • Iceland product has been great! Cod is beautiful right now, but expect supply to get tight with Easter ahead.
  • Don’t forget about smoked fish for Easter!

East Coast Oyster Availability:

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

     

  • Big Rock | Cape Cod Bay, MA
    3.5”/ Plump meats, medium brine, notes of umami and a clean, sweet mineral finish.

     

  • Misty Point | VA
    3”/ High salinity up front finishing sweet with a hint of celery and grass.

     

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

     

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

     

  • Lucky Lime | Hope River, PEI, Canada
    3-3.5″/ Flavor of seaweed with a citrus finish
  • Mookiemoto | Damariscotta River, Maine
    2-2.5″/ Sweet, approachable oyster- East coast taste with west coast style.

     

  • Barstool | Chappell Creek
    2.5″-3″/ Shells are light in color with a clean crisp flavor.

     

  • Belon | Quahog Bay Harpswell, ME
    3-4.5″/ Strong brine with intense copper finish.

     

  • Boomamoto | Barnstable, MA
    2.5″/ Impeccably clean, bright and lively their naturally smooth shells are polished, round and firm. Always creamy, petite and deeply cupped with a mind-blowing sweet finish.

West Coast Oyster Availability:

  • Peale Pass | Puget Sound, WA
    Exceptionally creamy with metallic soybean flavor
  • Big Cove | South Puget Sound, WA
    3″/ Mildly salty & very sweet with a fruity, melon like finish
  • Tide Points | Willapa Bay, WA
    Medium brine, and a clean, slightly sweet finish. A strong shell, a short and deep cup, and a full meat with little room for liquor.

Market Update- Feb 25th

Featured Specialty Seafood:

GENUINE REDFISH

Product Of: Mauritius Island
Catch Method: Farmed
Sustainability: Not Rated

Native to the Atl. Coast, northern South America and the Gulf of Mexico, Red Drum are known as the best tasting drum species which almost led to its downfall. Overfishing in the past led to closures of most US fisheries making most available redfish today, farmed.

In marine pens just offshore of Mauritius (Indian Ocean), the fish grow out in spacious conditions with low stocking densities. Divers inspect the nets daily to maintain net integrity and monitor stock health, while maintaining the highest animal welfare standards and preservation of the environment.

Its white flesh is delicate enough to fry, firm enough to grill & well suited for raw dishes. Its mild flavor makes it a perfect option for strong flavors and bold spices.

PACIFIC LANE SNAPPER

Product Of: USA
Catch Method: Hook &Line

Lane Snapper is regarded as a delicious, great eating fish due to its diet. Lane Snappers feed on shrimp and crabs which give it a delicious, sweet flavor and firm flesh.

FRESH SEA BASS (MERO)

Product of: Peru
Catch Method: Hood and Line

Mero is highly regarded for its intense richness and versatile qualities. It is extremely high in oil content, snow white in color, flakey in texture, and has a buttery sweet flavor.

Specialty Seafood Availability:

  • Kvaroy Arctic Salmon
  • King Salmon, USA
  • Arctic Char, Iceland
  • Black Bass, USA
  • Cod Loins, Iceland
  • Skrei Cod, Norway
  • Jumbo Fluke, USA
  • Ocean Perch, Canada
  • Boston Pollock (Blue Cod), USA
  • Wild Striped Bass, USA
  • Pacifico Striped Bass, MexicoSole 4-6, USA
  • Bronzini, Greece
  • Redfish, USA
  • Castalia Blue Hole Trout, USA-OH
  • Fresh Rock Shrimp 16/20, USA
  • Atl. Halibut, Canada
  • California Halibut, Mexico
  • Yellowfin Tuna, #1 and 2+, USA
  • Swordfish, USA
  • Mahi Mahi, Ecuador
  • Kingklip, Costa Rica
  • Mero, Fresh Chilean Sea Bass, Peru
  • Golden Tilefish, Mexico
  • Parrotfish, Mexico
  • Black Grouper, Mexico
  • Red Grouper, USA
  • Fireback Grouper, Mexico
  • Yellowedge Grouper, USA
  • American Red Snapper, USA
  • Caribbean Red Snapper, Mexico
  • Pacific Lane Snapper, USA

Market Updates:

  • Lake Fish remains tight. We have been seeing very little yellow perch, and minimal walleye in house.
  • Tuna has been a little difficult to source due to increased demand, and less boats out on the water which means prices will increase later this week.
  • Swordfish remains limited due to the moon cycle, however boats are out now and should be in within a week.
  • Flounder on the east coast has been strong, as well as Black Bass landings.
  • Wild Striped Bass will be tight, mainly due to the winter weather.
  • Grouper remains limited, and snapper availability is expected to pick up shortly.
  • Iceland supply remains strong and the quality has been excellent.
  • Live Lobster supply remains an issue with weather playing a huge factor. The weather has kept the boats in, and demand continues to increase.
  • Stone Crab pricing is firm with limited production.

East Coast Oyster Availability:

  • Lieutenant 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 a bright, 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

     

  • Belon | Quahog Bay Harpswell, ME
    3-4.5″/ Strong brine with intense copper finish

     

  • Mookiemoto | Damariscotta River, Maine
    2-2.5″/ Sweet, approachable oyster- East coast taste with west coast style
  • Plymouth Rock | Plymouth Bay, MA
    With 10 foot tides, the oysters split time on the sandbar & underwater giving Plimoth102s a deep, sun bleached cup. The flavor starts w/ a mild brine, then finishes clean, sweet & bright.

     

  • Boomamoto | Barnstable, MA
    2.5″/ Impeccably clean, bright and lively their naturally smooth shells are polished, round and firm. Always creamy, petite and deeply cupped with a mind-blowing sweet finish

     

  • Raspberry Point | New London Bay- PEI, Canada
    3.25″/ Crunchy meat with a gentle brine and sweet mushroom finish

     

  • MoonDancers | Damariscotta River, ME
    Very briny with a sweet finish

     

  • Barstool | Chappell Creek
    2.5″-3″/ Shells are light in color with a clean crisp flavor

West Coast Oyster Availability:

  • 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
  • Tide Points | Willapa Bay, WA
    Medium brine, and a clean, slightly sweet finish.A strong shell, a short and deep cup, and a full meat with little room for liquor.

     

  • Deep Bay | Vancouver Island, British Columbia
    Clean with a good brine for a west coast oyster. Good salt content with a sweet cucumber finish.

Market Update- Feb 18th

Featured Specialty Seafood:

OPEN BLUE COBIA

Product of: Panama
Catch Method: Aquaculture Raised

Bearing a striking resemblance to a shark, our Cobia are raised in the clean, deep waters far offshore in Panama. Situated in a protected no-take zone of 2,500 acres of water, this pristine natural environment is home only to Open Blue and indigenous marine species. At Open Blue, sustainability is woven into every aspect of operation from protected waters to improving community impact. Chefs love this versatile fish for its firm flesh, mild flavor, and versatility in the kitchen. Cobia is delicious raw and perfect for sushi, sashimi or ceviche, and can also be grilled, poached, steamed, fried or smoked. Because of its high oil content, the flesh always stays succulent and moist, no matter the preparation method.

JUMBO BLACK BASS

Product Of: USA
Catch Method: Handlines

Black bass has a medium flake, mild/ delicate flavor and a tender, yet firm texture. It is extremely versatile and used in whole fish preparations. Cooking preparations include baking, broiling, grilling, poaching, sauteing and steaming.

FRESH SKREI COD

Product of: Norway
Catch Method: Aquaculture Raised

In season from January through April, Skrei Cod is a type of Norwegian Cod that makes its way from the Barents Sea back to its spawning grounds. Skrei Cod is MSC Certified and known for its lean meat that has a delicate, fresh and clean flavor.

Specialty Seafood Availability:

  • Kvaroy Arctic Salmon
  • King Salmon, USA
  • Arctic Char, Iceland
  • Black Bass, USA
  • Cod Loins, Iceland
  • Skrei Cod, Norway
  • Jumbo Fluke, USA
  • Haddock, USA
  • Monkfish Fillet, USA
  • Ocean Perch, Canada
  • Wild Striped Bass, USA
  • Pacifico Striped Bass, Mexico
  • Sole 4-6, USA
  • Bronzini, Greece
  • Cobia, Panama
  • Redfish, USA
  • Fresh Rock Shrimp 16/20, USA
  • Atl. Halibut, Canada
  • Sturgeon, USA
  • Yellowfin Tuna, #1 and 2+, USA
  • Swordfish, USA
  • Mahi Mahi, Ecuador
  • Bluenose Fillet
  • Rockfish, USA
  • Golden Tilefish, Mexico
  • Black Grouper, Mexico
  • Red Grouper, USA
  • Yellowedge Grouper, USA
  • American Red Snapper, USA
  • Caribbean Red Snapper, Mexico
  • Pacific Lane Snapper, USA

Market Updates:

  • Lakefish availability is limited with the current weather conditions.
  • Atlantic Salmon has been steady but is expected to increase with the start of Lent.
  • Atlantic Halibut landings have been limited and are expected to be through the rest of the week.
  • The Pacific Halibut season opens on March 6th with a couple of factors working in our favor for an increased product amount. The fishery is opening with an increased quota over last year, and an extended colure which will now be mid-December.
  • Black Bass fishery has been steady.
  • Wild Striped Bass fishing has been steady and prices are starting to lower now that the holiday has passed.
  • The Grouper fishery is closed in the Atlantic and Mexican Gulf and will not reopen until April 1st.
  • Flounder supply will be limited as the boats are headed in again due to the storms.
  • Monkfish has been steady.
  • Icelandic production has been strong.
  • Live Lobster prices continue to increase, as there are little to no lobster available due to the storms.
  • Sea Scallop prices continue to rice, especially on the larger sizes.

East Coast Oyster Availability:

  • Fortune | PEI Canada
    12 ct/ 25 ct / Clean shells, always uniform in size and a super fresh flavor. 
  • Boomamoto | Barnstable, MA
    2.5″/ Impeccably clean, bright and lively their naturally smooth shells are polished, round and firm. Always creamy, petite and deeply cupped with a mind-blowing sweet finish 
  • Mookiemoto | Damariscotta River, Maine
    2-2.5″/ Sweet, approachable oyster- East coast taste with west coast style
  • Sweet Island Kiss | PEI, Canada
    2.5-3″/ A salty punch with a grassy but crisp fresh finish, and a meat yield that is guaranteed to be a crowd favorite. 
  • Blackberry Point | Malpeque Bay, PEI
    3.5″/ Deep cups, full plump meats with the clean crispness of a cold water oyster. Mild sweetness upfront and a medium brine on the finish. 
  • Barstool | Chappell Creek
    2.5″-3″/ Shells are light in color with a clean crisp flavor
  • Misty Point | VA
    3”/ High salinity up front finishing sweet with a hint of celery and grass
  • Plimoth 102s | Plymouth Bay, MA
    With 10 foot tides, the oysters split time on the sandbar & underwater giving Plimoth102s a deep, sun bleached cup. The flavor starts w/ a mild brine, then finishes clean, sweet & bright.
  • Moondancers | Damariscotta River, ME
    Very briny with a sweet finish
  • Great White | Barnstable, MA
    3.5″/ Moderate salt content with prolonged sweet ocean finish
  • Belon | Quahog Bay Harpswell, ME
    3-4.5″/ Strong brine with intense copper finish

West Coast Oyster Availability:

  • Tide Point | Willapa Bay, WA
    Medium brine, and a clean, slightly sweet finish. A strong shell, a short and deep cup, and a full meat with little room for liquor.

     

  • Hammersley | Hammersley Inlet
    Big, plump, deeply fluted and unsubtle. Full flavored with a strong cucumber finish
  • Elkhorn | Willapa Bay, WA Coast
    3″/ Firm meats, high brine, sweet flavor and melon finish
  • Fanny Bay | Baynes Sound, British Columbia, Canada
    2.75”/ Plump meats with full brine and a sweet mineral finish

     

  • Deep Bay | Vancouver Island, British Columbia
    Clean with a good brine for a west coast oyster. Good salt content with a sweet cucumber finish.

Market Update- Feb 11th

Featured Specialty Seafood:

JOHN DORY

Product of: New Zealand
Catch Method: Longline

John Dory, also known as St. Peters Fish, is a deep sea fish with a flattened body, unique coloring and distinct markings of a single large dark spot on each side. John Dory has a firm meat that cooks up moist with a mild, and slightly sweet flavor. Since the fillets are thin and lean, prep will not take long and will require attention. Fillets can be poached, steamed, sauteed or broiled.

ORA KING SALMON

Product Of: Marlborough Sounds, NZ

Ora King have an elegant balance of sweet and umami flavors, complementing a wide variety of ingredients. The texture is buttery and soft due to its unique muscle structure and cuts well.

ATLANTIC HALIBUT

Product Of: Canada
Catch Method: Hook and Line

While the fishing has slowed significantly due to weather issues, we have secured a great amount of Halibut for your Valentine’s Day Menu!

Specialty Seafood Availability:

  • Kvaroy Arctic Salmon
  • King Salmon, USA
  • Arctic Char, Iceland
  • Cod Loins, Iceland
  • Jumbo Fluke, USA
  • Haddock, USA
  • John Dory, New Zealand
  • Monkfish Fillet, USA
  • Ocean Perch, Canada
  • Boston Pollock, USA
  • Wild Striped Bass, USA
  • Pacifico Striped Bass, Mexico
  • Sole 4-6, USA
  • Bronzini, Greece
  • Barramundi, Singapore
  • Redfish, USA
  • Castalia Blue Hole Trout, Ohio-USA
  • Fresh Rock Shrimp 16/20, USA
  • Atl. Halibut, Canada
  • Pacific Dover Sole, USA
  • Sturgeon, USA
  • Yellowfin Tuna, #1 and 2+, USA
  • Swordfish, USA
  • Mahi Mahi, Ecuador
  • Mero, Chilean Sea Bass
  • Bluenose Fillet
  • Black Grouper, Mexico
  • Red Grouper, USA
  • American Red Snapper, USA
  • Caribbean red Snapper, Mexico

Market Updates:

  • Striped Bass pricing is steady, however fishing is expected to slow with anticipated weather.
  • Atlantic Salmon market has been steady and consistent.
  • East Coast landings have been limited which has increased the pricing on all fronts. Flounder and Black Bass fishing has not been great, however we are expecting increased landings over the weekend.
  • Lake Fishing has been rough due to the extreme cold temps. Walleye is hard to come by, however perch has been more readily available.
  • Tuna pricing has been favorable with strong landings from all ports.
  • Landings in Iceland still remain strong, with excellent quality Cod, as well as beautiful aquaculture raised Arctic Char.
  • Live Lobster prices are increasing as expected with Valentine’s Day, as well as weather which has been keeping the boats in.
  • Another reminder that it is going to be a rough year for U10 and U8 scallops.

East Coast Oyster Availability:

  • Fortune | PEI Canada
    12 ct/ 25 ct / Clean shells, always uniform in size and a super fresh flavor.

     

  • Whaleback | Damariscotta River, New Castle, ME
    Rugged brine, followed by hefty midtones and an abrupt clean finish

     

  • Boomamoto | Barnstable, MA
    2.5″/ Impeccably clean, bright and lively their naturally smooth shells are polished, round and firm. Always creamy, petite and deeply cupped with a mind-blowing sweet finish

     

  • Mookiemoto | Damariscotta River, Maine
    2-2.5″/ Sweet, approachable oyster- East coast taste with west coast style

     

  • Sweet Island Kiss | PEI, Canada
    2.5-3″/ A salty punch with a grassy but crisp fresh finish, and a meat yield that is guaranteed to be a crowd favorite.

     

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

     

  • French Kiss | Neguac, NB, Canada
    2.5” / Deeply cupped with a briny liquor, profound salinity and a mild, sweet finish

     

  • Duxbury Standard | Duxbury, MA
    3.5″ / Very crisp brine with buttery meats.
  • Great White | Barnstable, MA
    3.5″/ Moderate salt content with prolonged sweet ocean finish
    Fireside | Crowes Pasture Beach, MA
    Being on miles of sandy tidal flats cleaned by 12 foot tides, we see a clean oyster both inside and out. Known for their plump meats, medium brine, notes of umami and a clean sweet mineral finish.

     

  • Belon | Quahog Bay Harpswell, ME
    3-4.5″/ Strong brine with intense copper finish

     

  • Boomamoto | Barnstable, MA
    2.5″/ Impeccably clean, bright and lively their naturally smooth shells are polished, round and firm. Always creamy, petite and deeply cupped with a mind-blowing sweet finish

     

  • Cupid’s Arrow | Damariscotta River ME, USA
    2.5-3″/ Full & pleasantly firm meat complimented with a bright burst of brine which yields to a medium sweetness

     

  • Sex on the Beach | Barnstable, MA
    Protected from weather, these grants are able to grow their oysters in cages with no lids! Big tides and fresh water food source gives these oysters their plump meats, perfect brine, and a clean, sweet mineral taste.

West Coast Oyster Availability:

  • Tide Point | Willapa Bay, WA
    Medium brine, and a clean, slightly sweet finish. A strong shell, a short and deep cup, and a full meat with little room for liquor.

     

  • Big Cove | Southern South Puget Sound, WA
    3″/ Mildly salty & very sweet with a fruity, melon like finish
  • Hammersley | Hammersley Inlet
    Big, plump, deeply fluted and unsubtle. Full flavored with a strong cucumber finish

     

  • Deep Bay | Vancouver Island, British Columbia
    Clean with a good brine for a west coast oyster. Good salt content with a sweet cucumber finish.

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