COVID-19 Statement

We at Catanese Classic Seafood and Chef 2 Chef Foods continue to closely monitor the emergence of the coronavirus disease 2019 (COVID-19). At this time, no one knows how severe this outbreak will be and given the uncertainty, we are taking proactive steps to address several business concerns. First and foremost, the safety of our staff and our guests are our greatest priority. We want to maintain a safe workplace and encourage practices protecting the health and well being of our employees, customers, visitors and all others. We also want to ensure the continuity of business operations in the event of a pandemic.

We ask that all employees and visitors to cooperate in taking steps to reduce the transmission of communicable diseases in the workplace.

Employees are reminded of the following:
• Stay home when you are sick.
• Cover your mouth with tissues whenever you sneeze or cough, and discard used tissues in the trash.
• Wash your hand frequently with warm, soapy water for at least 20 seconds.
• Avoid people who are sick, especially with respiratory symptoms.
• Clean frequently touched surfaces.
• Please do not shake hands with other employees, customers or visitors currently.
• Maintain a three-foot social distance when communicating with others.

Catanese Classic Seafood and Chef 2 Chef Foods have implemented an additional level of precautionary protocol as the virus has been detected in the US. We have also provided alcohol-based hand sanitizers throughout the workplace and in common areas. Cleaning sprays, wipes and disinfectants have been provided to clean frequently touched objects and surfaces such as telephones and keyboards.
It is critical that employees and customers do not enter the facility while they are experiencing respiratory symptoms such as a fever, cough, shortness of breath, sore throat, runny or stuffy nose, body aches, headache, chills or fatigue. Many times, with the best of intentions, employees report to work even though they feel ill, however following the CDCs recommendation, we ask that employees and customers remain at home until at least 24 hours after they are free of a fever (100 degrees or more) without the use of fever reducing medications.

Please contact the human resources department with any questions or concerns.

Sincerely,
James Catanese

Market Update- March 12th

Featured Specialty Seafood:

Onaga Queen Snapper

Product of: Atlantic/ Eastern Caribbean
Catch Method: Handline
Sustainability: Good Alternative

Onaga Snapper are line caught by deep-water hand line gear in the waters of the Caribbean. Onaga are beautiful fish with its brilliant red color and unique, long caudal fins. Its flesh is clear/ light pink in color and white when cooked. Onaga has a soft, moist texture, delicate flavor, mild sweetness and large, moist flakes when cooked. Suggested preparations include raw as sashimi, grilled, baked, steamed or sauteed.

Pacifico Striped Bass

Product Of: Mexico
Sustainability Rating: 4 Star BAP Cert.

From northern Baja California, Mexico, the Pacifico Striped Bass are 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 and site containment. 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 preparation.

Jumbo Black Bass

Product Of: MA, USA
Catch Method: Handlines

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. 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.

Specialty Seafood Availability:

  • Arctic Char, Iceland
  • Black Bass, USA
  • Cod Loins, Iceland
  • Haddock Fillets, USA
  • Jumbo Fluke, USA
  • Boston Pollock (Blue Cod), USA
  • Monkfish, USA
  • Barramundi, Singapore
  • Bronzini, Whole, Greece
  • Bronzini Fillet, Turkey
  • Cobia, Panama
  • Kampachi, Baja/ Mexico
  • Redfish, USA
  • Catalia Blue Hole Trout, Ohio
  • Pacifico Striped Bass, Mexico
  • Atlantic Halibut, USA
  • Sturgeon, USA
  • Kingklip, Costa Rica
  • Mahi Mahi, Ecuador
  • Pompano, USA
  • Black Grouper, Mexico
  • Caribbean Red Snapper, Mexico
  • Queen Snapper, USA

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 mind-blowing sweet finish
  • 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.
  • Barstool
    Chappell Creek
    2.5″-3″/ Shells are light in color with a clean crisp flavor
  • Great White
    Barnstable, MA
    3.5″/ Moderate salt content with prolonged sweet ocean finish
  • French Kiss
    Neguac, NB, Canada
    2.5” / Deeply cupped with a briny liquor, profound salinity and a mild, sweet finish
  • Three Bay
    Cotuit Bay, North Bay and West Bay- MA
    High in salinity with a sweet aftertaste
  • Mookiemoto
    Damariscotta River, Maine
    2-2.5″/ Sweet, approachable oyster- East coast taste with west coast style
  • 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
  • Ichabod
    Kingston Bay, MA
    3.5″/ Meaty- A perfect balance of sweet and salty, with a clean, crisp flavor resembling the waters in which it is grown.
  • Nauti Pilgrim
    Cape Cod Bay
    2.5″/ A nice rounded cup, with the perfect flavor combination of sweetness and saltiness that provide a smaller, yet equally pleasing mouthful of enjoyment
  • Plymouth Champagne
    Plymouth, MA
    3″/ Clean aroma with traces of the salty sea, seaweed and white pepper with a meaty, creamy texture
  • Whaleback
    Damariscotta River, New Castle, ME
    Rugged brine, followed by hefty midtones and an abrupt clean finish
  • Beau Soleil
    Miramichi Bay – New Brunswick, Canada
    2.5″/ Refined and light flavor, medium brine and a slight yeasty Champagne-like finish.
  • Belon
    Quahog Bay Harpswell, ME
    3-4.5″/ Strong brine with intense copper finish

West Coast Oyster Availability:

  • Shigoku
    Samish Bay, WA
    2.25″/ Flavor is sweet and briny with a cucumber finish
  • Kumamoto
    Oakland, Washington
    2″ /Mild brine with creamy meats and a honeydew finish
  • Sun Hollow
    Hood Canal, WA
    2.75″/ Sweet brine, bursting meat and an earthy finish
  • Purple Mountain
    Hood Canal, WA
    2.5-3″ / Mineral stone with hints of young cantaloupe
  • Swinomish
    Similk, WA
    3.5″/ A mild brine, followed by seaweed and honeydew notes. Strong/ sturdy shell
  • Wild Cat Cove
    Hood Canal – S. Puget Sound, WA
    2.5”-3”/ Deep cup, firm plump meats- sweet collard green flavor with a sweet melon finish
  • Skookum
    Little Skookum Inlet, South Puget Sound, WA
    3.5”/ Full flavors, low brine and vegetable like finish

Market Update- March 5

Featured Specialty Seafood:

Sturgeon

Product of: USA- California
Catch Method: Farm Raised
Sustainability: Best Choice

Prized for its superior flavor, Sturgeon is a long-lived prehistoric favorite that quickly became over fished and nearly impossible to obtain (and still is to this day.) Now farmed to perfection, the aquaculture industry has created an excellent alternative and lessened the impact on the threatened wild species. Our sturgeon is raised in the artisinal waters of northern California and rated as Best Choice from the Monterey Bay Aquarium Seafood Watch Program. Sturgeon has a delicate, mild flavor and a lean flesh that is firm and meaty. Grilling, roasting, sauteing, smoking or poaching are all great options for preparations, and marinades work extremely well for this fish!

Atlantic Halibut

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

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

Walleye

Product of: Canada
Catch Method: Set Gillnet
Sustainability: Good Alternative

Return of the Walleye! Walleye is highly regarded as the best tasting fresh water fish and named for its highly reflective, cat like eyes. Prized for their thickness and loved for their succulent, sweet and mild flavor, Walleye is a fine flaked fish that is impressively versatile. Walleye can be baked, grilled, poached, stuffed, sauteed, deep fried or used in soups however we suggest simple preparations to highlight its succulent flavor.

Specialty Seafood Availability:

  • Arctic Char, Iceland
  • Cod Loins, Iceland
  • Haddock Fillets, USA
  • Jumbo Fluke, USA
  • Boston Pollock (Blue Cod), USA
  • Monkfish, USA
  • Barramundi, Singapore
  • Bronzini, Whole, Greece
  • Bronzini Fillet, Turkey
  • Cobia, Panama
  • Redfish, USA
  • Catalia Blue Hole Trout, Ohio
  • Pacifico Striped Bass, Mexico
  • Atlantic Halibut, USA
  • Sturgeon, USA
  • Pacific Dover Sole, USA
  • Pacific Rockfish, Canada
  • Mahi Mahi, Ecuador
  • Black Grouper, Mexico
  • American Red Snapper, USA
  • Caribbean Red Snapper, Mexico
  • Pacific Lane Snapper, USA

Buyers Notes:

•Shad Roe is in season. The annual shad run marks the beginning of spring for many folks. According to local lore, as soon as the shadbush (Amelanchier arborea) blooms in early spring the shad are running upriver to spawn. The fishermen are waiting for them.
• Sea Scallop prices are increasing. New Quotas for 2020 start next month. The fishing grounds that are opening this year are expected to produce a lot of scallops, however larger sizes like U-10 and U-12 are not going to be plentiful due to these areas traditionally not producing many larger sizes. U-15, 10-20 and 40-50 sizes will come back down once fishing starts in April.
•Most of the Gulf of Mexico grouper fishery is closed from February first through March 31st. This takes place during the spawning season by design and has proven to be a successful program in terms of overall sustainability. Grouper will be available from other areas during this time period, but overall supply will be limited.
•Based on the continued mild winter, we are expecting an early start to the lake fish season this year. We are past the point where we need to worry about the usual annual issue with ice on the lake that would restrict fishing. The Canadian fishing fleet is already gearing up for the season. Supplies won’t be plentiful this year as quotas on yellow perch are expected to be cut this year and for a few years to come in order to balance things out in the lake. Walleye is no readily available and will continue to be a plentiful supply for the entire year.

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 mind-blowing sweet finish
  • Hurricane Harbour
    Northumberland Strait, PEI
    3″ / High salinity with firm, crisp meats and a sweet finish
  • Barstool
    Chappell Creek
    2.5″-3″/ Shells are light in color with a clean crisp flavor
  • Great White
    Barnstable, MA
    3.5″/ Moderate salt content with prolonged sweet ocean finish
  • French Kiss
    Neguac, NB, Canada
    2.5” / Deeply cupped with a briny liquor, profound salinity and a mild, sweet finish
  • Riptide
    Buzzards Bay, MA
    3.5″/ Moderate brine with soft meat and a sweet, earthy finish
  • Mookiemoto
    Damariscotta River, Maine
    2-2.5″/ Sweet, approachable oyster- East coast taste with west coast style
  • Moondancers
    Damariscotta River, ME
    Very briny with a sweet finish
  • Nauti Pilgrim
    Cape Cod Bay
    2.5″/ A nice rounded cup, with the perfect flavor combination of sweetness and saltiness that provide a smaller, yet equally pleasing mouthful of enjoyment.
  • Alpine
    Prince Edward Island, CAN
    3.75″/ Boomerang shaped shell- Deep cup, crunchy bite and a clean aftertaste
  • Belon
    Quahog Bay Harpswell, ME
    3-4.5″/ Strong brine with intense copper finish
  • Spindrift
    Westport, MA
    3″/ Intense mineral brine, sweet lingering finish
  • Beach Blonde
    Charlestown, RI
    3.5”/ Crisp brine with a buttery sweet finish
  • Naked Islander
    Chappell Creek, Canada
    3.5″+/ A unique combination of salty and sweet flavors- clean, crisp with a briny liquor
  • Raspberry Point
    New London Bay- PEI, Canada
    3.25″/ Crunchy meat with a gentle brine and sweet mushroom finish
  • Sea Sirens
    Cape Cod Bay
    3.5-4″/ Attractive, bright shells on the outside and clean, clear meats on the inside, their delicate, briny flavor encapsulates the essence of the ocean

West Coast Oyster Availability:

  • Deer Creek
    Southwestern Hood Canal, WA
    3.75″/ Light salt, cucumber finish
  • Fish Point
    WA
    3.5″/ Full, firm meat relinquishes delicate cucumber notes and a crisp salty brine
  • Compass Point
    Samish Bay, WA
    3″/ A nice briny oyster that has a melon finish
  • Midnight Bay
    Hood Canal, WA
    4”/ Full meats, excellent on the half shell and perfect for grilling

Market Update- Feb 27th

Featured Specialty Seafood:

Triple Tail Fillets

Product Of: Mexico
Catch Method: Hook and Line

Sustainability Rating:
Not Rated

Certainly an unusual looking fish, Triple Tail is known for its distinct set of fins, and odd habits in the wild. Triple Tail can be found floating on their side at surface level which is used as a hunting technique.

The flesh is very firm, white and superior in flavor, with a sweet taste, often compared to red snapper. Triple Tail is great oven roasted, as well as blackened, fried or sauteed.

American Red Snapper

Product Of: USA
Sustainability Rating: Good Alternative

American Red Snapper is lean and moist, with a mild and sweet meat that is distinct in flavor.
Fillets are visually appealing and whether grilled, baked, poached, fried or steamed, it is perfect for just about every finfish recipe. Whole preparations are great as well!

By choosing Gulf Wild, the system can assure that your fish are locally caught, genuine, responsibly harvested and from a conservation focused fishery. The unique tagging systems allows you to see exactly where the fish was caught, when it was caught, from what vessel and the captain that caught it.

Specialty Seafood Availability:

  • Arctic Char, Iceland
  • Jumbo Black Bass, USA
  • Cod Loins, Iceland
  • Haddock Fillets, USA
  • Jumbo Fluke, USA
  • Boston Pollock (Blue Cod), USA
  • Striped Bass, USA
  • Monkfish, USA
  • Wolffish, Norway
  • Barramundi, Singapore
  • Bronzini, Whole, Greece
  • Bronzini Fillet, Turkey
  • Cobia, Panama
  • King Kampachi, Mexico
  • Catalia Blue Hole Trout, Ohio
  • Pacifico Striped Bass, Mexico
  • Atlantic Halibut, USA
  • California Halibut, USA
  • Sturgeon, USA
  • Tripletail, Mexico
  • Golden Tilefish, USA
  • Mahi Mahi, Ecuador
  • Black Grouper, Mexico
  • Red Grouper, USA
  • Hog Snapper, Mexico
  • American Red Snapper, USA
  • Caribbean Red Snapper, Mexico

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 mind-blowing sweet finish
  • Beach Blonde
    Charlestown, RI
    3.5”/ Crisp brine with a buttery sweet finish
  • Hurricane Harbour
    Northumberland Strait, PEI
    3″ / High salinity with firm, crisp meats and a sweet finish
  • Barstool
    Chappell Creek
    2.5″-3″/ Shells are light in color with a clean crisp flavor
  • Great White
    Barnstable, MA
    3.5″/ Moderate salt content with prolonged sweet ocean finish
  • Pemaquid
    Hog Island, Midcoast MA
    3.75″/ Sweet and salty
  • Belon
    Quahog Bay Harpswell, ME
    3-4.5″/ Strong brine with intense copper finish
  • Riptide
    Buzzards Bay, MA
    3.5″/ Moderate brine with soft meat and a sweet, earthy finish
  • Saquish Head
    Cape Cod Bay
    3″/ A very deep, dense shell, which, when opened, reveals an incredibly plump oyster
  • Sea Sirens
    Cape Cod Bay
    3.5-4″/ Attractive, bright shells on the outside and clean, clear meats on the inside, their delicate, briny flavor encapsulates the essence of the ocean
  • Egg Island
    Lewis Bay of Yarmouth, MA
    Full meats with an impressive full brine and earthy finish
  • Wianno
    Cape Cod Bay, Nantucket Sound, MA
    3-3.5″/ Very clean with a distinct deep cupped shell and sweet briny flavor
  • Wellfleet
    Cape Cod Bay, MA
    3″/ Medium-high salinity and a bright, crisp finish
  •  

West Coast Oyster Availability:

  • Fanny Bay
    Baynes Sound, British Columbia, Canada
    2.75”/ Plump meats with full brine and a sweet mineral finish
  • Saiko
    Willapa Bay, WA
    Smooth, brown-shelled oyster that is firm, briny and sweet with a melon finish
  • Midnight Bay
    Hood Canal, WA
    4”/ Full meats, excellent on the half shell and perfect for grilling
  • Sun Hollow
    Hood Canal, WA
    2.75″/ Sweet brine, bursting meat and an earthy finish
  • 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
  • Purple Mountain
    Hood Canal, WA
    2.5-3″ / Mineral stone with hints of young cantaloupe
  • Penn Cove Select
    Samish River meets Puget Sound, WA
    3″/ Exquisitely tumbled shell- A salty sweet brine followed by distinct seaweed and watermelon notes

Market Update- Feb 20th

Featured Specialty Seafood:

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.

Shad Roe Sets

Product of: Maryland
Catch Method: Gill Net

A sign that spring is almost near… the start of Shad Roe season! Shad is an American Saltwater fish (a type of herring) that is prized for its ruby red sac that contains the fish’s eggs, a delicacy known as shad roe. Although it is not the most attractive seafood to look at, it certainly stands out for its bright red color. Shad Roe has a delicate and subtle taste that easily takes on the flavor of whatever you cook it with. The Shad season is short lived, so we suggest getting it while you can! We will be bringing product in over the next few weeks, but pre-order options are available as well!

Caribbean Red Snapper

Product Of: Mexico
Catch Method:Hook/Line

Always a favorite, Caribbean Red Snapper is loved for its fine, delicate texture and sweet flavor. It is best when prepared with the skin on to hold together the delicate texture and also seal in the flavor. Caribbean Red Snapper goes well with citrus sauces or flavors like that of lemon, lime, grapefruit and orange. It is extremely healthy with an abundance of vitamins and essential nutrients which makes it a great substitute for low-calorie fats
and red meats.

Specialty Seafood Availability:

  • Arctic Char, Iceland
  • Jumbo Black Bass, USA
  • Cod Loins, Iceland
  • Skrei Cod, Norway
  • Haddock Fillets, USA
  • Jumbo Fluke, USA
  • Boston Pollock (Blue Cod), USA
  • Striped Bass, USA
  • Monkfish, USA
  • Barramundi, Singapore
  • Bronzini, Whole, Greece
  • Bronzini Fillet, Turkey
  • King Kampachi, Mexico
  • Cobia, Panama
  • Redfish, USA
  • Catalia Blue Hole Trout, Ohio
  • Pacifico Striped Bass, Mexico
  • Atlantic Halibut, USA
  • California Halibut, USA
  • Mahi Mahi, Ecuador
  • Kingklip, Costa Rica
  • Black Grouper, Mexico
  • Red Grouper, USA
  • Hog Snapper, Mexico
  • Carribean Red Snapper, Mexico
  • Lane Snapper, USA
  • Uni Trays, 60 gr
  • Shad Roe Sets, USA

East Coast Oyster Availability:

  • Wellfleet
    Cape Cod Bay, MA
    3″/ Medium-high salinity and a bright, crisp finish
  • Beau Soleil
    Miramichi Bay – New Brunswick, Canada
    2.5″/ Refined and light flavor, medium brine and a slight yeasty Champagne-like 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
  • Bass Master
    Scorton’s Creek, Barnstable Harbor, MA
    3-3.5″/ Sweet mineral flavor
  • Belon
    Quahog Bay Harpswell, ME
    3-4.5″/ Strong brine with intense copper finish
  • Moondancers
    Damariscotta River, ME Very briny with a sweet finish
  • Sunken Meadow
    Eastham-Cape Cod Bay, MA
    3.5″/ Strong salt content and pleasant ocean flavor. Finish is clean with seaweed notes.
  • Whaleback
    Damariscotta River, New Castle, ME
    Rugged brine, followed by hefty midtones and an abrupt clean finish
  • Barstool
    Chappell Creek
    2.5″-3″/ Shells are light in color with a clean crisp flavor
  • Great White
    Barnstable, MA
    3.5″/ Moderate salt content with prolonged sweet ocean finish
  • Misty Point
    VA
    3”/ High salinity up front finishing sweet with a hint of celery and grass
  • Mookiemoto
    Damariscotta River, Maine
    2-2.5″/ Sweet, approachable oyster- East coast taste with west coast style

West Coast Oyster Availability:

SUN HOLLOW OYSTERS

Harvest Location: Hood Canal, Washington

Grown on the cobbled beaches of the Puget Sound, this is truly a gem of a Pacific Oyster. Because they are beach grown, they have hard, fluted shells that are easy to shuck and full
of plump meats!

2.75″/ Sweet and light brine, bursting plump meat and an earthy finish

  • Fanny Bay
    Baynes Sound, British Columbia, Canada
    2.75”/ Plump meats with full brine and a sweet mineral finish 
  • Penn Cove Select
    Samish River meets Puget Sound, WA
    3″/ Exquisitely tumbled shell- A salty sweet brine followed by distinct seaweed and watermelon notes

     

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

     

  • Kusshi
    Stellar Bay / Vancouver Island – British Columbia, Canada
    2″/ Nice salt content. Robust and full of meat with a sweet cucumber finish. 
  • 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 
  • Purple Mountain
    Hood Canal, WA
    2.5-3″ / Mineral stone with hints of young cantaloupe 
  • Midnight Bay
    Hood Canal, WA
    4”/ Full meats, excellent on the half shell and perfect for grilling 
  • Sun Hollow
    Hood Canal, WA
    2.75″/ Sweet brine, bursting meat and an earthy finish 
  • Elkhorn
    Willapa Bay, Washington Coast
    3″/ Firm meats, high brine, sweet flavor and melon finish

Market Update- Valentine’s Day Weekend

Featured Specialty Seafood:

Wild Patagonian 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. (More Info Here)

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 the rich and flavorful king salmon, but the fish can also stand up to hearty flavorings.

King Kampachi

Product of: Baja, Mexico
Catch Method: Aquaculture Raised

Vertically integrated from hatchery to processing, our king kampachi are grown four miles offshore in state of the art pens from local brood stock native to the area. In the pens, the fish are able to thrive in their natural environment until they reach harvest size. The pens are located in deep water with strong currents where no hormones or antibiotics are used. King Kampachi have a clean, crisp bite when served raw and a buttery, delicious flavor when cooked. It is light on the palette and suited for baking, roasting, steaming, pan searing or grilling.

Specialty Seafood Availability:

  • Arctic Char, Iceland
  • Troll King Salmon, Wild, South America
  • Jumbo Black Bass, USA
  • Cod Loins, Iceland
  • Skrei Cod, Norway
  • Haddock Fillets, USA
  • Jumbo Fluke, USA
  • Haddock, USA
  • Boston Pollock (Blue Cod), USA
  • Striped Bass, USA
  • Monkfish, USA
  • Bronzini, Whole, Greece
  • Bronzini Fillet, Turkey
  • Cobia, Panama
  • Redfish, USA
  • Catalia Blue Hole Trout, Ohio
  • Pacifico Striped Bass, Mexico
  • Sturgeon, USA
  • King Kampachi, Mexico
  • Mahi Mahi, Ecuador
  • Black Grouper, Mexico
  • Red Grouper, USA
  • American Red Snapper, USA
  • Carribean Red Snapper, Mexico
  • Lane Snapper, USA

East Coast Oyster Availability:

  • 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
  • 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
  • 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.
  • Blish Point
    Barnstable, MA
    2.75″/ Substantial brine with creamy, yet firm meats and a sweet, seaweed finish 
  • Lover’s River
    PEI, Canada
    2.5”-3”/ Medium-high to high salinity, firm and full meats with dense shells that will be a pleasure to shuck for novices and veterans alike. 
  • Moondancers
    Damariscotta River, ME
    Very briny with a sweet finish 
  • Mookiemoto
    Damariscotta River, Maine
    2-2.5″/ Sweet, approachable oyster- East coast taste with west coast style

West Coast Oyster Availability:

  • Dabob
    Dabob Bay – Outskirts of Hood Canal, WA
    3″/ Crisp and briny with a fresh and sweet melon finish
  • Miyagi
    Hood Canal, WA
    2.75″/ Medium brine with a tangy cucumber finish
  • Rock Point
    Hood Canal, WA
    2.75″/ Creamy and sweet with cucumber flavors
  • Sun Hollow
    Hood Canal, WA
    2.75″/ Sweet brine, bursting meat and an earthy finish
  • Elkhorn
    Willapa Bay, Washington Coast
    3″/ Firm meats, high brine, sweet flavor and melon finish