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.

Market Update- Feb 4th

Featured Specialty Seafood:

PACIFICO STRIPED BASS

Sustainability: 4 Star BAP Cert.

From northern Baja California, Mexico, the Pacifico Striped Bass are raised in the cold, clear waters of the open Pacific ocean. Underwater currents, combined with proximity to a submarine canyon, provide natural and sustainable cleansing of the site. The distance from the coastline ensures protection from land sourced contaminants & allows for isolation. The striped bass diet is formulated to optimize fish welfare and fish-in-fish-out ratio. Their feed contains no terrestrial land protein and utilizes trimmings from existing fisheries to minimize the use of wild fish meal. They work to closely match the diet the fish would have in the wild and the primary feed contains no hormones, no antibiotics and is BAP-certified. Striped Bass maintains an appearance, flavor and texture that holds up to any type of prep.

GULF WILD RED GROUPER

Product Of: USA- FL
Catch Method: Longline
Sustainability: Good Alt.

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.

TIDEPOINT OYSTERS

Product of: Willapa Bay, WA

Taste Profile:
Firm and full meats with a medium brine and a clean, slightly sweet finish.

ECUADORIAN MAHI MAHI

Product Of: Ecuador
Catch Method: Long Line
Sustainability: Good Alt.

Mahi is a great option currently as availability has been steady and prices are low.

Specialty Seafood Availability:

  • Kvaroy Arctic Salmon
  • King Salmon, USA
  • Arctic Char, Iceland
  • Jumbo Black Bass, USA
  • Cod Loins, Iceland
  • Jumbo Fluke, USA
  • Monkfish Fillet, USA
  • Ocean Perch, Canada
  • Boston Pollock, USA
  • Wild Striped Bass, USA
  • Pacifico Striped Bass, Mexico
  • Sole 4-6, USA
  • Bronzini, Greece
  • Redfish, USA
  • Castalia Blue Hole Trout, Ohio-USA
  • Atl. Halibut, Canada
  • Yellowfin Tuna, #1 and 2+, USA
  • Mahi Mahi, Ecuador
  • Golden Tilefish, Mexico
  • Pompano, USA
  • Wreckfish, USA
  • Black Grouper, Mexico
  • Red Grouper, USA
  • Yellowedge Grouper, USA
  • American Red Snapper, USA
  • Caribbean red Snapper, Mexico
  • B Liner Snapper, USA
  • Ono Wahoo, USA
  • King Mackerel, USA

Market Updates:

  • Lake fish supplies are low to non-existent due to weather issues. Ice has caused problems already and it isn’t expected to get better in the next week or so.
  • Swordfish supplies are extremely low and availability is expected to remain limited for the next several days.
  • Tuna supplies are getting better and prices should come down a little for next week.
  • Halibut supplies remain good and we will have fish for Valentine’s Day week.
  • There are fishing closures for the grouper industry. Fishing on Mexico’s side of the gulf closed on February 1st, which means the effects of the closure will start to show within a week. The gulf side of the US is still open.
  • Finally the Snapper boats have arrived providing additional availability, and lowering prices.
  • Flounder prices are up a little with the bad weather affecting the fishing up North.
  • The Icelandic season is in full swing- Cod Loins look great, and Arctic Char has been readily available.
  • The winter storms continue to effect the lobster market on the North East Coast. Prices will continue to rise.
  • Stone Claw availability is limited.

East Coast Oyster Availability:

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

     

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

     

  • Malpeque | Malpeque Bay – PEI, Canada
    3.25″/ Medium salt with a buttery, full-bodied finish.

     

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

     

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

     

  • Barstool | Chappell Creek
    2.5″-3″/ 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

     

  • Cupid’s Arrow | Damariscotta River Maine, USA
    2.5-3″/ Full & pleasantly firm meat complimented with a bright burst of brine which yields to a medium sweetness
  • Fireside | Crowes Pasture Beach, MA
    Being on miles of sandy tidal flats, we see a clean oyster both inside and out. Plump meats, medium brine, notes of umami and a clean sweet mineral finish.

     

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

     

  • Island Kiss | Duxbury, MA
    Full cups on the smaller side, with a highly segmented flavor profile, strong salinity up front gives way to vegetal, buttery richness and a long sweet finish.

     

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

     

  • 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.

     

  • Snow Island | Quahog Bay, Harpswell, ME
    5″/ High in salt with lots of grassy, earthy undertones. Straight up Maine perfection.

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

     

  • Hammersley | Hammersley Inlet
    Big, plump, deeply fluted and unsubtle. Full flavored with a strong cucumber finish

Market Update- Jan 28th

Featured Specialty Seafood:

WILD PATAGONIA KING SALMON

Product of: Southern South America
Catch Method: Hook and Line/ Troll

Along the frigid coasts and rivers of Southern America and the Pacific Northwest, swims the Chinook Salmon. Chinook are a non native species in South America, however have become a premier destination for Chinook fishing. They were originally introduced to the area in 1977 in a small stream, as well as raised in net pens in the ocean for harvest. Through the years came escapement which led to rapid colonization of these salmon throughout the river systems in the area.

Chinook salmon has a pronounced buttery, rich taste and are the most prized salmon in the culinary world. They are oily, flaky and meaty in texture and with the exception of some white-meat strains of Chinook, the flesh is almost always red, never pink.

Simple treatments are perfect for this rich salmon, but the fish can also stand up to hearty flavorings.

MID ATLANTIC WRECKFISH

Product Of: Canada
Catch Method: Hook and Line

The Wreckfish fishery is extremely well managed and product is often hard to come by as there are very few devoted vessels for the industry. Only two or three boats in the U.S. are actively fishing at one time, and the quota is divided between those few fishermen.

NEW! FORTUNE OYSTERS

Product of: PEI, Canada

As fresh as the day they were plucked from the ocean. These are choice oysters meaning all shells are super clean and uniform in size. They have a 30 day shelf life from the pack date and are in a breathable container.

“To end up with the best oysters, you need the best people. At Fortune, we’re a hardworking crew of specialists in every discipline involved. From researchers and field workers, to scientists and technological experts, like you, we know a good oyster when we taste one.”
-Fortune Oyster

Specialty Seafood Availability:

  • Kvaroy Arctic Salmon
  • King Salmon, USA
  • Arctic Char, Iceland
  • Cod Loins, Iceland
  • Jumbo Fluke, USA
  • Monkfish Fillet, USA
  • Ocean Perch, Canada
  • Sole, USA
  • Wild Striped Bass, USA
  • Pacifico Striped Bass, Mexico
  • Bronzini, Greece
  • Castalia Blue Hole Trout, Ohio-USA
  • 16/20 Fresh White North Carolina Shrimp, USA
  • Atl. Halibut, Canada
  • Yellowfin Tuna, #1 and 2+, USA
  • Mahi Mahi, Ecuador
  • Golden Tilefish, Mexico
  • Pompano, USA
  • Wreckfish, USA
  • Black Grouper, Mexico
  • Red Grouper, USA
  • American Red Snapper, USA
  • B Liner Snapper, USA
  • Pacific Lane Snapper, Panama
  • Large Stone Crab Claws, USA

Market Updates:

  • The walleye situation isn’t great. The colder temps and wind are keeping fishermen in and the Canadians are seeing some ice issues in certain areas. There isn’t anything in the pipeline currently but there is always a chance we can pick some up should it become available.
  • Golden Tilefish season has opened in Florida and the boats have landed.
    The first shipment of Gulf Wild American Red snapper in a few weeks is arriving today. Most of these fish will be 4lbs +. Grouper is in short supply…we have mostly Reds coming. The Gulf closure starts next week so it will put further pressure on supply.
  • Wild Striped Bass fishing has improved from weeks past, pricing remains the same.
  • Tuna supplies are tightening which means prices are firm.
  • Halibut pricing is pretty low for the time being, as large quantities of fish are landing.
  • Due to an expected increase in demand in January, Atlantic Salmon prices have increased.
  • Overall, the Icelandic fishery has been off to a great start with good landings, high demand, and steady pricing.
  • Flounder boats have landed driving the price down.
  • Black Bass has been strong
  • Don’t forget about Pacifico Striped Bass!
  • Live Lobster price is increasing very minimal.
  • Scallop prices are going up. Looking ahead, larger scallops (U8,U10,U12) are going to continue to increase. Price relief usually happens in March but the areas that are opening this year only yield smaller scallops. Just be ready for continuous increases in prices for the foreseeable future

East Coast Oyster Availability:

  • 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.

     

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

     

  • Mookiemoto | Damariscotta River, Maine
    2-2.5″/ Sweet, approachable oyster- East coast taste with west coast style. (Pictured Bottom Right)
  • MoonDancers | Damariscotta River, ME
    Very briny with a sweet finish

     

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

     

  • Hammerhead | MA
    3″

     

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

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

     

  • Deer Creek | Southwestern Hood Canal, WA
    3.75″/ Light salt, cucumber finish

Market Update- Jan 21st

Featured Specialty Seafood:

MAHI MAHI

Product Of: Ecuador
Catch Method: Long Line
Sustainability: Good Alternative

*Mahi is a great option currently as availability has been steady and prices are low.*

Known for its electric greenish blue and yellow colors, Mahi is easily one of the most beautiful fish in the ocean. Mahi is found in the tropical and sub tropical waters around the world and was once a by-catch to the tuna and sword fisheries. Mahi has now grown into a directed long line fishery. It is sweet with a mildly pronounced flavor that is similar to swordfish. The meat is lean, firm in texture and has large, moist flakes. Mahi remains moist when cooked and holds up well to most preparations. Cooking methods include baking, broiling, frying, grilling or sautéing.

NORTH ATLANTIC HALIBUT

Product Of: Canada
Catch Method: Hook and Line

The new fishing quota started a couple weeks back, weather has been good and and fishing has been great.

LIVE SEA SCALLOPS IN THE SHELL

Product of: Wild- USA
Catch Method: Hand Dredge

5-6″ in size- Our 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.

Specialty Seafood Availability:

  • Kvaroy Arctic Salmon
  • Arctic Char, Iceland
  • Black Bass, Jumbo, USA
  • Cod Loins, Iceland
  • Jumbo Fluke, USA
  • Monkfish Fillet, USA
  • Boston Pollock Fillet, USA
  • Sole, USA
  • Bronzini, Greece
  • Cobia, Panama
  • Pacifico Striped Bass, Mexico
  • Fresh White North Carolina Shrimp 16/20, USA
  • Castalia Blue Hole Trout, Ohio-USA
  • Atl. Halibut, Canada
  • California Halibut, Mexico
  • Sturgeon, USA
  • Yellowfin Tuna, #1 and 2+, USA
  • Mahi Mahi, Ecuador
  • Golden Corvina
  • MonChong, Whole
  • Golden Kali, Whole
  • Black Grouper, Mexico
  • Red Grouper, USA
  • Caribbean Red Snapper, Mexico
  • Pacific Lane Snapper, Panama
  • Medium/Large Stone Crab Claws, USA
  • New Zealand Cockles
  • Steamer Clams

Market Updates:

  • The Chilean Salmon market demand remains strong, with limited supplies and firm prices.
  • Halibut availability remains strong as the new quota opened a couple weeks back.
  • Wild Striped Bass is currently unavailable due to slow fishing in areas, and met quotas in other areas.
  • Snapper and Grouper availability remains the same… very limited.
  • Tuna has been in pretty short supply but demand remains high which means product has been challenging to source.
  • Flounder has been in good supply and prices are expected to drop.
  • The Icelandic fishery has been landing great volumes.
  • Fishing on Lake Erie has slowed down due to sustained colder temperatures. The wind is expected to blow over the next couple days, so all the fishermen are currently in. Unfortunately the walleye supply over the next several days (into next week) is not going to be good.
  • The Live Lobster market remains steady with sold landings, and a little decrease in demand.

East Coast Oyster Availability:

  • 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.
  • Great White | Barnstable, MA
    3.5″/ Moderate salt content with prolonged sweet ocean finish
  • Mookiemoto | Damariscotta River, Maine
    2-2.5″/ Sweet, approachable oyster- East coast taste with west coast style. (Pictured Bottom Right)
  • Duxbury | Duxbury, MA
    3.5″ / Very crisp brine with buttery meats.
  • MoonDancers | Damariscotta River, ME
    Very briny with a sweet finish

     

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

     

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

     

  • French Kiss | Neguac, NB, Canada
    2.5” / Deeply cupped with a briny liquor, profound salinity and a mild, sweet 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. 
  • Skookum | Little Skookum Inlet, South Puget Sound, WA
    3.5”/ Full flavors, low brine and vegetable like finish. 
  • Toten Inlet | Totten Inlet, WA
    3.25-3.5″/ Beautiful ridged shells- Signature melon and seaweed flavor with a sweet watermelon accents and medium brine
  • Cranberry Creeks | Hood Canal Oakland Bay,WA
    2.5”/ Strong, briny flavor with earthy and granite mineral notes

Pin It on Pinterest