Featured Specialty Seafood:

Specialty Seafood Availability:

• 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:

• 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:

• 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

Featured Specialty Seafood:

Specialty Seafood Availability:

• 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:

• 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:

• 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

Featured Specialty Seafood:

Specialty Seafood Availability:

• 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:

• 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:

• 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.

Featured Specialty Seafood:

Specialty Seafood Availability:

• 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:

• 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:

• 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.

Featured Specialty Seafood:

Specialty Seafood Availability:

• 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:

• 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:

• 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.

Featured Specialty Seafood:

Specialty Seafood Availability:

• 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:

• 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:

• 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.