Market Update- August 8th

Market Update:

Clams:
Clams from all origins both Farmed & Wild are in short supply. Clam growth in farms and the wild open ocean have been slow for a few years due to major winter storms. The fishery and farms have not recovered enough to keep up with demand. We expect shortages on all clams for the near future. Farmed Littlenecks seem to be the best option currently. This will surely have an effect on this fall’s Clambake business. For best results please plan your Clambake well in advance.

Wild Salmon:
The Alaskan Sockeye run continues. We are definitely past the peak of the run but are still seeing good volume of landings from many fishing grounds in Alaska and British Columbia Canada. Supply should be good for at least another 2 weeks. Coho’s are starting to show in small volumes. We expect the strength of the Coho run to start by the end of August. Troll caught King Salmon are still being landed in Alaska, BC Canada and Washington State. We expect this to continue for another month.

Lake Fish:
As we have reported, the heat of the summer has slowed fishing on Lake Erie. Walleye and Yellow Perch, along with White Bass have slowed to a crawl. Expect short supply through August and into Mid-September of all species coming from our Lake. Frozen is a good option to bridge the gap of supply.

Halibut:
Supply of Halibut is down from both the Alaskan Pacific and Atlantic Canada fisheries. There’s enough supply to satisfy demand but pricing will remain higher for the short term. The Pacific season is open until early November and the Atlantic will produce fish until the end of November.

North Atlantic Swordfish:
We should be about a month from the start of the North Atlantic Sword season. Atlantic Swordfish migrate North to feeding grounds in the North Atlantic in the coming months before returning to warmer waters for the winter months. When the season comes on strong, we will see some of the best Swordfish of the year at great prices. These fish are caught on short trips out of Canadian ports in Nova Scotia and New Brunswick and US ports in Gloucester, Boston and Portland Maine. The fish get to market quicker than fish we get most of the year., thus a fresher fatty Sword you’ll want to take advantage of.

Featured Specialty Seafood:

Block Rock Shrimp

Product of: USA
Catch Method: Bottom Trawls
Sustainability: Good Alternative
70/90 ct. – 5 lb. Frozen Block

Once considered trash, now considered a treat! Rock shrimp were once avoided because of their rock hard, spiny shells that were nearly impossible to break through. It wasn’t until the efforts of the Thompson Family, that Rock Shrimp took a major turn within the industry after they had created a machine to quickly cut through the hard shells. It was then that the industry fell in love with the flavor of rock shrimp.

Rock shrimp are smaller in size and suitable for just about any recipe that does not call for whole shrimp presentations. The meat of raw rock shrimp is transparent with fine pink and purple lines. Once cooked, the shrimp loses its translucency and takes on a firm texture and sweet, succulent flavor that is comparable to lobster. Rock Shrimp can be boiled, broiled, fried or sautéed.

California Halibut

Product of: USA
Catch Method: Long line
Sustainability: Good Alternative

California Halibut/ Flounder are long line caught along the sandy bottoms of California (from the Sea of Cortez up to Quillayute River in British Columbia). It is a great option for those looking for a milder fish that holds up well on the grill. California Halibut fillets are firm and tend to be on the leaner side which is different than other meaty grill favorites. Fillets are mild and delicate in flavor and are prized for their fine texture and large flake.

California Black Bass

Product of: USA
Catch Method: Hook and Line

California Black Bass, a member of the Seabass/Wreckfish family just arrived from the waters of Baja. They are hook and line caught, and are often found along the rocky bottoms where they feed off of crustaceans and other little fish. California Black Bass is often used in similar recipes that call for grouper, and are very similar in flavor/ texture as well

Specialty Seafood Availability:

  • Whole Kampachi
  • King Salmon, Wild-USA
  • Coho Salmon- USA
  • Arctic Char- Iceland
  • Black Bass, Large- USA
  • Cod Loins- Iceland
  • Fluke, Wild- USA
  • Monkfish- USA
  • Yellowfin Tuna Loins- USA
  • Blue Cod/ Skinless- USA
  • Halibut Cheeks- USA
  • Sole Fillet, 4/6- USA
  • Wolffish- Norway
  • Whole Bronzini- Greece
  • Barramundi- Singapore
  • Redfish, Farmed
  • Halibut, Atlantic-Canada
  • Bluefin Tuna- USA
  • Ono Wahoo- USA
  • Black Grouper- Mexico
  • Red Grouper- USA
  • Yellowedge Grouper, Tagged- USA
  • Hog Snapper, 1-2, Wild- Mexico
  • Carribean Red Snapper- Mexico
  • Pacific Lane Snapper- Panama

Featured Oyster:

FANNY BAY OYSTERS

Harvest Location: Baynes Sounds- British Columbia, Canada

Size: 2.75 “

Flavor Profile: Full brine with plump meats, a pronounced cucumber flavor, and a sweet mineral finish. Shells are moderately small with beautifully colored fluted shells.

Oyster Availability:

  • Wellfleet
    Cape Cod Bay, MA
    3″/ Medium-high salinity and a bright, crisp finish
  • Wianno
    Cape Cod Bay, Nantucket Sound, MA
    Very clean with a distinct deep cupped shell and sweet briny flavor
  • Washburn
    Washburn Island- Falmouth, MA
    3.75″/ Very full meats with an amazing salty and creamy flavor
  • Sweet Neck
    Katama Bay, Martha’s Vineyard
    4″/ Shells are deeply cupped and meats are pleasantly firm with a mild simple sugar finish- salinity is high
  • Egg Island
    Lewis Bay of Yarmouth, MA
    Full meats with an impressive full brine and earthy finish
  • Katama Bay
    Martha’s Vineyard, MA
    3.75″/ A salt bomb with a sweet as candy finish
  • Moondancers
    Damariscotta River, ME
    Very briny with a sweet finish
  • Bras Dor
    Cape Breton Island, Nova Scotia
    3″/ Briny, but light in body
  • Thunder Caps
    PEI, Canada
    3″/ Rich and salty liquor with a crisp sweetness
  • Blue Hill
  • Great White
    Barnstable, MA
    3.5″/ Moderate salt content with prolonged sweet ocean finish
  • Duxbury Standard
    Duxbury, MA
    3.5″ / Very crisp brine with buttery meats.
  • Lt. Island
    Cape Cod Harbor
    3.5” / Full bodied with a buttery flavor and clean finish
  • BassMaster
    MA
  • Fanny Bay
    Baynes Sound, British Columbia, Canada
    2.75”/ Plump meats with full brine and a sweet mineral finish
  • Capital
    Spencer Cove, WA
    2.75″/ Pure, crisp, pure, sea salt flavor with a clean finish
  • Rock Point
    Hood Canal, WA
    2.75″/ Creamy and sweet with cucumber flavors
  • Kusshi
    Stellar Bay / Vancouver Island – British Columbia, Canada
    2″/ Nice salt content. Robust and full of meat with a sweet cucumber finish.
  • Davenport
    Cape Cod, MA
    3-3.25″/ Bursting with robust brine

Market Update- August 1st

Market Update:

Wild Salmon:
We are still seeing a strong run on Sockeye from Alaska and BC Canada. The Copper River Sockeye run is over but Cook’s Inlet and Prince William Sound are producing in Alaska. Expect to see the Sockeye run to start slowing in the next 2 to 3 weeks.There are troll caught Kings being landed as well from Alaska all the way South to California. A few Coho have already been landed but not in much quantity. The Coho run should get going by mid-August and be strong in September.

Lake Fish:
The Lake Erie water temperature has spiked to nearly 80 degrees and the cool water loving fish have all retreated to deeper cooler waters. The fish find cooler waters in the most eastern deepest part of the lake. These areas are nearly impossible for fishermen to fish. Many factors are involved. The trip becomes too long to be profitable and the trap nets cannot be set that close to the bottom among them.
With that being said we do not expect to see much fresh Walleye, Yellow Perch and White Bass until mid-September when the water starts to cool. We have fishermen and women fishing Yellow Perch and do expect to see a limited amount during this slowdown time. Walleye from Canadian waters will be much more limited as we only have one group still fishing. Do not expect White Bass during this period.

Halibut:
Alaskan Halibut fishing has slowed as many fishermen holding both Salmon and Halibut quota are fishing Salmon as that run begins to end. This has put pressure on Atlantic Canada to produce most of the Halibut on the market today. Supply is fairly steady but pricing should be up slightly in the short term.

Southern Species:
Grouper and Snapper fishing is currently steady but we are now in hurricane season and must be careful and aware that tropical storm and hurricane threats will chase fishermen from the fishing grounds in the Gulf and Caribbean waters.

Clams:
Clam Bake Season is right around the corner. This year both wild and farmed Clams will be a challenge on the supply side. The last few winters have caused Clam growth to be slower than normal and the fishery has yet to fully recover. We have many sources of Wild Clams from many ports on the East Coast so we expect to have supply of Clams for your bakes. Pricing will be stronger this year as competition for supply has driven the cost up. Farmed Clams are experiencing the same issues. The growth and recovery rate is much slower than expected in the farms. Farmed Littlenecks will be more plentiful than Middlenecks but increased demand of Littlenecks will put pressure on them as well. Please plan and book your bakes well in advance for best results with clam supply.

Featured Specialty Seafood:

Ivory King Salmon

Product Of: USA
Catch Method: Line Caught
Sustainability Rating: Best Choice

A rare and unique delicacy, Ivory King Salmon is often held in high regard as they make up only about 5% of the total king population. Why are they different in color? Like other fish and shellfish, salmon get their pink and red flesh from a pigment called astaxanthin. In this case, the salmon cannot absorb the pigment, resulting in a smooth ivory shade of flesh.

Ivory Kings tend to be milder, silkier and more buttery in flavor compared to kings that are red/orange in pigment.

Greenlip Mussels

Product Of: New Zealand
Catch Method: Farmed, Bottom Culture
Sustainability Rating: Best Choice

Native to New Zealand, Greenshell Mussels thrive in the cold, clean waters where they are grown using a sophisticated suspension technique. The mussels take roughly 12-18 months to mature to market size, and in that time they can filter up to 200 liters of water per day. The shells are 3-4 inches and dark green in color with streaks of yellow, red and brown throughout. Greenshell Mussels are plump and rich in flavor, and a bit fattier and more tender than wild mussels. Very versatile in preparation, they can be served both hot or cold and are great for baking, grilling, sauteing, or frying.

**Image provided by Lee Fish USA**

Opakapaka Snapper

Product Of: New Zealand
Catch Method: Longline
 
Sustainability Rating: Good Alternative
 
Most often found in the Hawaiian/ South Pacific waters, Opakapaka are long line caught and very limited! Opakapaka are prized for their delicate flavor and firm texture, and have gained the reputation as a premium table snapper. Opakapaka fillets are well suited for almost all cooking applications including grilling, baking, broiling, sauteing or steaming, as well as raw in sashimi. Product is very limited so please let your sales rep know if you are interested as soon as possible.

Specialty Seafood Availability:

  • Castalia Bluehole Trout, Whole or Butterfly> Ohio, USA
  • Whole Kampachi
  • King Salmon, Wild> USA
  • Sockeye Salmon, Wild> USA
  • Coho Salmon, Wild> USA
  • Ivory King Salmon> USA
  • Cod Loins> Iceland
  • Fluke, Wild> USA
  • Monkfish> USA
  • Whole Flounder> USA
  • Barrelfish
  • Petrale Sole> USA
  • Sole Fillet, 4/6> USA
  • Whole Bronzini> Greece
  • Barramundi Fillets> Singapore
  • Cobia Fillets> Panama
  • Redfish, Farmed> USA
  • Pacifico Striped Bass> Mexico
  • Halibut, Atlantic> Canada
  • Jumbo Whole Black Bass> USA
  • Sturgeon Fillet> USA
  • Black Cod/ Sable> USA
  • Mako Shark Loins> USA
  • Scorpionfish
  • Black Grouper> Mexico
  • Red Grouper> Mexico
  • Yellowedge Grouper, Tagged > USA
  • Fireback Grouper> USA
  • Opakapaka Snapper, New Zealand
  • Hog Snapper, 1-2, Wild> Mexico
  • Carribean Red Snapper> Mexico
  • Yellowfin Tuna Loins> USA
  • Greenshell/ Greenlip Mussels> New Zealand

National Oyster Day

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Oyster Availability:

  • 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 
  • St. Anne
    PEI, Nova Scotia, Canada
    2.5-3″/Packed with flavor- clean and crisp; average salt content with mildly melon finish 
  • Misty Point
    VA
    3”/ High salinity up front finishing sweet with a hint of celery and grass 
  • Davenport
    Cape Cod, MA
    3-3.25″/ Bursting with robust brine 
  • Great White
    Barnstable, MA
    3.5″/ Moderate salt content with prolonged sweet ocean finish 
  • Sweet Neck
    Katama Bay, Martha’s Vineyard
    4″/ Shells are deeply cupped and meats are pleasantly firm with a mild simple sugar finish- salinity is high. 
  • Duxbury Standard
    Duxbury, MA
    3.5″ / Very crisp brine with buttery meats.
  • Bass Master
    MA 
  • Lt. Island
    Cape Cod Harbor
    3.5” / Full bodied with a buttery flavor and clean finish 
  • Pemaquid
    Hog Island, Mid-coast MA
    3.75″/ Sweet and salty 
  • Malpeque
    West Shores of Malpeque Bay – PEI, Canada
    3.25″/ Medium salt with a buttery, full-bodied finish. 
  • Moondancers
    Damariscotta River, ME
    Very briny with a sweet finish 
  • Washburn Island
    Falmouth, MA
    3.75″/ Very full meats with an amazing salty and creamy flavor 
  • Salutation Cove
    Salutation Cove/ South Side- PEI, Canada
    3.5″/ Very briny and buttery with a clean, salty finish. Excellent shape and uniform shells. 
  • Chesapeake Pride
    Chesapeake Oysters, MA/VA
    3.5″/ Very mild but meaty- low salt content 
  • Salazarian
    Pickering Passage, WA
    3″/ Medium brine, buttery dense meat with a mild granite finish 
  • Capital/ Large Capital
    Spencer Cove, WA
    2.75″/ 4-5″ (Lrg)- Pure, crisp, pure, sea salt flavor with a clean finish

Market Update- July 25

Market Update:

One word to describe this weeks line up…VARIETY! We have an excellent selection from coast to coast and beyond. From the Mid-Atlantic we are seeing Sole, Monkfish and Black Bass which arrived today, just in time for your weekend menu!  From the West Coast, we are bringing in beautiful Alaskan Kings, Sockeyes (prices are at the lowest of the season) and Cohos. From our local lakes, catch has been a little spotty with limited availability on both perch and walleye- please check with your local sales rep or the retail market for more information. From the southern waters, we have been seeing beautiful snapper and grouper varieties, as well as Corvina, Blueine Tilefish and Bluefin/ Yellowfin Tuna. And don’t forget to check out our oyster line up! With over 15 oysters in house, we have something for everyone. Continue reading to check out our newest featured oysters: Large Capitals, Reserve Capitals and Salazarian from our partners at Fathom Seafood.

Featured Specialty Seafood:

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.

Blueline Tilefish

Product Of: USA- Gulf Wild, Tagged
Catch Method: Longlines
Sustainability Rating: Good Alternative

Tilefish are targeted within a selective fishery with little by catch. Firm and mild tasting, Tilefish offers a variety of options to the chef. Feeding heavily on crustaceans, it 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, sauteing or pan searing.

Yellowfin Tuna

Product Of: Mid-Atlantic, USA
Catch Method: Hook/Line
Sustainability Rating: Good Alternative

Yellowfin Tuna has a mild, meaty flavor that is more flavorful than albacore, but leaner than bluefin. Bright red in the raw state, tuna turns grayish tan when cooked and is firm and moist, with large flakes. Yellowfin is excellent raw as sushi or sashimi, but is also great for grilling, broiling or searing. Tuna needs little flavor enhancement so we suggest to keep it simple!

Specialty Seafood Availability:

  • Castalia Bluehole Trout, Whole or Butterfly> Ohio, USA
  • Arctic Char Fillet> Iceland
  • King Salmon, Wild> USA
  • Sockeye Salmon, Wild> USA
  • Coho Salmon, Wild> USA
  • Cod Loins> Iceland
  • Fluke, Jumbo, Wild> USA
  • Monkfish> USA
  • Turbot Fillet
  • Tripletail
  • Sole Fillet, 4/6> USA
  • Whole Bronzini> Greece
  • Barramundi Fillets> Singapore
  • Cobia Fillets> Panama
  • Redfish, Farmed> USA
  • Halibut, Atlantic> Canada
  • Jumbo Whole Black Bass> USA
  • Golden Corvina, Wild> USA
  • Black Cod/ Sable> USA
  • Black Grouper> Mexico
  • Hog Snapper, 1-2, Wild> Mexico
  • American Red Snapper, Gulf Wild, Tagged>USA
  • Carribean Red Snapper> Mexico
  • Blueline/ Gray Tilefish, Tagged, Gulf Wild> USA
  • Bluefin Tuna Loins> USA
  • Yellowfin Tuna Loins> USA
  • Barrelfish
  • Kampachi

Featured Oyster of the Week:

LARGE CAPITALS (Right) / CAPITAL RESERVES (Bottom)

Harvest Location: Spencer Cove, WA
Growing Method: Tide Tumbled
Size: Large 5″/ Reserves 3″
Flavor: Beautiful, pure, crisp, sea salt flavor with a clean finish. Very consistent. (Reserves-Grown slightly longer than the Capital under the same precise methods, this oyster is  bolder in flavor.)

SALAZARIAN (Top)

Harvest Location: Pickering Passage, WA
Growing Method: Cylinder & Tumble
Size: Approximately 3″ | 60 ct.
Flavor: Medium brine, buttery dense meat with a mild granite finish

Additional Oyster Availability:

  • St. Anne
    PEI, Nova Scotia, Canada
    2.5-3″/Packed with flavor- clean and crisp; average salt content with mildly melon finish

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

  • Fat Baby
    Long Island, NY
    Extremely deep cups that are hand washed and graded, meats are VERY salty

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

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

  • Pickle Point
    PEI, Canada
    3″/ Robust, deeply cupped shells with a flavor profile driven by high salinity

  • Blue Hill

  • Beau Soleil
    Miramichi Bay – New Brunswick, Canada
    2.5″/ Refined and light flavor, medium brine and a slight yeasty Champagne-like finish

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

  • Dutch Island
    West Narragansett Bay, RI
    Mineral salt and umami finish

  • Pink Moon
    New London Bay- PEI, Canada
    2.75″/ Creamy meat with a perfect balance of salt and mineral on the finish

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

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

  • Dabob
    Dabob Bay – Outskirts of Hood Canal, WA
    3″/ Crisp and briny with a fresh and sweet melon finish

  • Shigoku
    Samish Bay, WA
    2.25″/ Flavor is sweet and briny with a cucumber finish

  • Capital/ Large Capital
    Spencer Cove, WA
    3″/ 5″ (Lrg)- Pure, crisp, pure, sea salt flavor with a clean finish

  • Salazarian
    Pickering Passage, WA
    3″/ Medium brine, buttery dense meat with a mild granite finish

  • Glacier Point
    Halibut Cove, Alaska
    2.75″/ Dynamic brine with a gentle crunch and clean vegetal finish

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