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

     

Memorial Day Weekend- Market Update

Oysters, oysters and more oysters! With over 20 east and west coast oyster varieties in house, we have one for every palate including our newest oyster, Lady Chatterley. This weekend is Memorial Day weekend and if you are anything like us, we plan on shooting back some raw oysters, and doing some major grilling on the patio. We just received a beautiful 59 lb. swordfish that was swimming on Tuesday (so fresh), as well as our first shot of Wild Copper River Sockeyes and Kings. We’re thinking sword steaks and salmon on the grill! Or maybe a perch fry on the patio? The tides have turned this week as Lake Erie Perch fisherman are landing big volumes. Find out more in this week’s market update.

 

Market Update:

  • Wild Salmon: Copper River fishing opened on Thursday, May 16th. The first opening was a bust with very little fish landed. The second opening was on Monday, May 20th and the results were much better. Mostly sockeyes were landed, with a decent number of Kings. Our first shot of the season will be here today! Most other wild salmon fishing grounds will open on June 1st so you can expect better pricing come the second week of June. Supply is expected to be good through July on Sockeye and through August on Coho.
  • 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 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.
  • Halibut: Landings on both the Pacific and Atlantic coasts are steady. Expect a stable Halibut market into June.
  • Mid Atlantic: We have been receiving excellent supply and quality Swordfish from the Mid-Atlantic (Pictured below), along with whole, head on Mahi.
  • Mussels: We will soon be at spawn time for mussels. Proper handling and extra care will help us get through the spawn that will last 3 to 4 weeks starting in late May. Keep mussels heavily iced.

Mid Atlantic Swordfish

A 59 lb. Swordfish, longline caught out of the Mid-Atlantic by our partners Kashiko Exports . This picture was sent to us on Tuesday after the fish was offloaded and packed for today’s delivery- Talk about fresh!
USA caught, USA managed and rated as a best choice by Monterey Bay’s Seafood Watch Program.

Oyster Availability:

East Coast Oysters

  • Beach Plum: Buzzard Bay, MA / 3.5 “/ Moderate brine with soft meat and a sweet, earthy finish
  • Wianno: Cape Cod Bay, Nantucket Sound, MA / Very clean with a distinct deep cupped shell and sweet briny flavor
  • Wellfleet: Cape Cod Bay, MA / 3″/ Medium-high salinity and abright, crisp finish
  • Big Rock: East Dennis, Cape Cod Bay, MA / 3.5”/ Plump meats, medium brine, notes of umami and a clean, sweet mineral finish
  • Beach Blonde: Charlestown, RI / 3.5”/ Crisp brine with a buttery sweet 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
  • Rock Harbor: Cape Cod Bay, Orleans, MA / 3.75”/ Sweet brine with a slightly sweet vegetal 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 (Pictured Above)
  • Lucky Lime: Hope River, PEI, Canada/ 3-3.5″/ Flavor of seaweed with a citrus finish
  • Martha Vineyard: Martha’s Vineyard, MA / 3.5” / Plump and full of liquor- very smooth
  • Egg Island: Lewis Bay of Yarmouth, MA / Full meats with an impressive full brine and earthy finish
  • Lt. Island: Cape Cod Harbor / 3.5” / Full bodied with a buttery flavor and clean finish
  • Fat Baby: Long Island, NY / Extremely deep cups that are hand washed and graded, meats are VERY salty
  • 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

West Coast Oysters

  • Cranberry Creeks: Hood Canal, Oakland Bay, WA / 2.5”/ Strong, briny flavor with earthy and granite mineral notes
  • 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
  • Saiko: Willapa Bay, WA / Smooth, brown-shelled oyster that is firm, briny and sweet with a melon finish
  • Fat Bastard: Willapa Bay, WA / Deep cup with a lot of liquor, brine and taste are clean
  • Pickering Pass: Pickering Inlet, WA / 2.75”/ Medium brine with a bright cucumber finish

Market Update May 2019

As the weather starts to break (finally!), the fishing conditions continue to improve. Seasonal openers and peak seasons are underway, including the opening of Copper River tomorrow and record Walleye landings in the Great Lakes. There is so much happening in the world of seafood that we are excited to share with you! Also, check out our excellent line up of both  Pacific and Atlantic Oysters that are currently available.

 

Market Update:

  • Wild Salmon: Copper River is set to open tomorrow, 5/16. Most other wild salmon areas will open by June 1st.
  • Farmed Salmon: Markets are edging higher. Chile is up, Europe (Faroe, Norway, Scottish) is slightly up and Canada is currently stable. Farmed Ora Kings are on allotment which is normal at this point in the year. The market should stabilize as the wild salmon availability will begin to increase.
  • Lake Fish: Yellow Perch has opened slow due to weather issues with high winds inhibiting fishing. Landings should improve as the weather improves. Walleye is landing at a record pace with some of the best Walleye catch in years. Most fish are mediums, but we are starting to see some jumbos make their way onto our docks.
  • Softshell Crab: Peak softshell season will be taking place over the next three weeks.
  • Halibut: Both coasts are producing halibut at this time which means that supply has improved, and pricing has stabilized lower than earlier in the season. Expect halibut landings to be strong until we get into the peak of wild salmon season as many fishermen hold quota for both and will switch over to wild salmon as openings and landings increase.
  • Grouper: Landings have improved since the closure and should continue. US and Mexico are fishing the Gulf for groupers now and supply is expected to be strong through the Summer months.
  • Snapper: Supply is short, and prices are strong. We expect to see better fishing for snappers as we get into the summer but as of now, we are still looking for better supply. We have been receiving excellent specialty snappers in house- Hogfish Snapper (pictured above), Onaga Queen Snapper (pictured in the main image), American Reds, Lane Snapper and Mangrove have all been available intermittently throughout this week. 
  • Swordfish: Supply is good and prices are reasonable. Better quality domestic sword landings should increase as we get into the summer and fall months and pricing should be good through the duration. Full Moon cycles will fluctuate prices slightly but nothing too drastic.
  • Tuna: Stable market, however, expect price fluctuations during Full Moon cycles. Quality remains top notch.
  • Sea Scallops: Supply and pricing are very good. Landings favor 12-15 count size. Expect attractive pricing as we reach the peak of the season in June. Supply and prices should be good through the summer.
  • Mussels: We will soon be at spawn time for mussels. Proper handling and extra care will help us get through the spawn that will last 3 to 4 weeks starting in late May. Keep mussels heavily iced.

Oyster Availability:

 East Coast Oysters

  • French Kiss: Miramichi Bay, New Brunswick, Canada/ 3”/ Medium body and sharp brine followed by a mild, sweet finish
  • Great White: Barnstable, Massachusetts/ 3.5″/ Moderate salt content with prolonged sweet ocean finish
  • Egg Island: Lewis Bay of Yarmouth, Massachusetts/ Full meats with a medium brine and earthy finish
  • Moon Dancer: Damariscotta River, Maine/ Very briny with a sweet finish
  • Misty Point: Virginia/ 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
  • Martha’s Vineyard: Martha’s Vineyard, MA/ 3.5”/ Plump and full of liquor- very smooth
  • Thunder Caps: PEI, Canada 3″/ Rich and salty liquor with a crisp sweetness
  • Lady Chatterley: Northumberland Strait, 3″/ Consistent in size and shape, medium salinity and a bright, clean finish

West Coast Oysters

  • Shigoku: Samish Bay, Washington/ 2.25”/ Sweet and briny with a cucumber finish
  • Skookum: Little Skookum Inlet, South Puget Sound, WA/ 3.5”/ Full flavors, low brine and vegetable like finish
  • Purple Mountain: Hood Canal, WA/ 2.5-3″/ Mineral stone with hints of young cantaloupe
  • Sunset Beach: Lower Hood Canal, Puget Sound, WA/ 3.5” / Plump, robust meats that are briny and full flavored
  • 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
  • Dabob Bay: Dabob Bay, Hood Canal, Washington State/ 3″/ Crispy and briny with a fresh, sweet melon finish
  • Miyagi: Hood Canal, Puget Sound, Washington/ 3″/ Full meat with crisp flavor and mild brine
  • Elkhorn: Willapa Bay, Washington Coast/ 3″/ Firm meats, high brine, sweet flavor and melon finish

Market Update and Lenten Specials

Wild-Caught Ribbonfish. 

 

MARKET UPDATE

 

PREMIUM OYSTERS AVAILABLE THIS WEEK:

  • Belons: Casco Bay, Maine 3″-4.5″ strong brine with intense copper finish
  • Lucky Lime: Hope River, PEI, Canada 3-3.5″ flavor of seaweed with a citrus finish
  • Moon Rise: Crowe’s Pasture Beach, Mass. 3.5″ salty-sweet
  • St. Anne: PEI, Canada 2.5-3″ average salt with a mid-melon finish
  • Wianno: Cape Cod, Mass 3″+ 
  • Irish Point: PEI, Canada 2.75″ superb salty taste 
  • Winter Harbor:  Maine, 3.25 inches, clean deep uniform cups and crisp meat yields full oceanic salinity with a high brine up front and a nice sweet creamy finish
  • Davenport: East Dennis, Mass. medium brine, notes of umami with a mineral finish
  • French Kiss: Miramichi Bay, New Brunswick, deep cup and a full-meat, 
  • Fanny Bay: Baynes Sound, Canada 2.75″ sweet mineral finish
  • Emerald Cove: British Columbia, Canada 3.5″ medium salinity, cucumber finish
  • Dabob: Outer Hood Canal, WA 3″ High brine, melon finish
  • Kumamoto: Oakland, Washington 2″ mild brine with creamy meats, and a honeydew finish 

Lenten Specials:

As you probably know Lent has officially begun, and we have everything you need for your weekly seafood feast.  Our retail has a full line of breaded, frozen fish and seafood, fresh cod, walleye, and tilapia.  

 

Available this week: 

Ribbonfish.  AKA Cutlassfish, arrives to us from the U.S. Atlantic Coast, but can be sourced from the Gulf of Mexico as well.  These whole fish range from 2-4 lbs. each, and 2-3 feet long.  They are swift swimmers, who are also bottom-dwellers who only surface to feed.  Rich in protein and omega-3’s.  

Open Blue Cobia.  Premium farmed product from Panama.  

Whole Pompano. 

Strawberry Grouper. From the Gulf of Mexico, 2-3 lb. whole fish.  

Golden Corvina

Pacific Dover Sole Fillet

Steelhead Trout

Skrei Cod fillet 

Pacifico Striped Bass:  Pacifico Aquaculture’s striped bass are unique in that they are the only farmed striped bass to be given a 4-Star (highest rating) by the Best Aquaculture Program which evaluates the sustainability and practices of the processor, farm, hatchery, and feed of farmed seafood products.  Raised in the open ocean of Baja, California with minimal handling and quick delivery.  Find out more information here.