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.  

 

 

 

December 11, 2018 Market Update

Whole Canary Rockfish. 

MARKET UPDATE

PREMIUM OYSTERS AVAILABLE THIS WEEK:

  • Belons: Casco Bay, Maine 3″-4.5″ strong brine with intense copper finish
  • Onset: Buzzard’s Bay, MA 3.75″ Briny, seaweed, butter finish
  • Deep Cove: Salutation Cove, PEI, Canada 3-4″ full meat, high salinity
  • Katama: Martha’s Vineyard, Mass 3.75″ salty with a sweet finish
  • Wianno: Cape Cod, Mass 3″+ 
  • Thunder Caps: PEI, Canada 3″
  • 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
  • Buckley Bay: Bayne’s Sound, British Columbia 2-3″ beach oyster, melon taste, salty finish
  • Purple Mountain: Hood Canal, WA 2.5-3″ Mineral Stone with hints of young cantaloupe
  • Rock Point: Puget Sound, WA 3″ melon with a mild brine. 
  • Elkhorn: Willapa Bay, WA 3″ beach-grown with firm meats and high brine, melon finish
  • Saiko: Willapa Bay, WA 2.5-3″ Briny and Sweet with a melon finish
  • Kumamoto: Oakland, Washington 2″ mild brine with creamy meats, and a honeydew finish 
  • Kusshi: British Columbia, Canada 2″ decent salt content, meaty chew, cucumber finish

Available this week: 

Fresh Dungeness Crab and Clusters are in house and available through the next couple weeks. 

Canary Rockfish (pictured above) from Baja, California. 

We have healthy supply of snapper and grouper from Latin America, however, going into the holiday fishing will slow down and prices will increase.  It is tradition in these regions for fishermen to take extended vacations to celebrate.  

Open Blue Cobia.  Premium farmed product from Panama.  

Fresh Stone Crab Claw Season is open! Place your pre-orders now! We will have medium and large incoming this week.  

Lobster prices have remained stable and we hope to see consistency as the holidays approach.  

Whole Pompano. 

Cape Bay Scallops:  A specialty item that must be experienced in order to be appreciated.  Hand-harvested in the triangle region of Martha’s Vineyard, Cape Cod Bay, and Nantucket.  

Icelandic Fish:  One of the highest-rated sustainable fisheries in the world.  Recognized by Monterey Bay Seafood Watch and the Marine Stewardship Council.  Fish available include Cod, Turbot, Arctic Char, and Haddock.    

Norwegian Wolffish Fillet. 

Lake Fish: Medium Walleye is still plentiful.  We expect to continue to see fresh product through the first half of December and hopefully throughout the holiday season.  Yellow Perch: Continues to be hit or miss, and we were able to bring in product early this week.  Frozen or PF product is available. 

Mahi:  Mahi is in great supply and we are expecting to see big, beautiful fish arriving throughout the winter.  

Halibut: The demand for halibut is high right now, especially with the closing of the Alaskan season and poor weather conditions causing  prices to increase. The market is now split between farmed Norwegian product, wild Norwegian, and Atlantic.  

Hawaiian Kanpachi: Similar to Amberjack, this premium yellowtail is farmed off the coast of Kona, Hawaii.  Endless preparation options are available including raw: sashimi, poke, ceviche or cooked: steamed, poached, sautéed, broiled, grilled, seared (you get the picture).  Not to mention, this fish has the sustainability, stewardship, health stats, and taste to make it one of our favorite new fish to present to consumers and restaurants alike.  Find more information here. 

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.  

HOLIDAY 2018 

Download our Holiday Brochure 

 

December 4, 2018 Market Update

 

MARKET UPDATE

PREMIUM OYSTERS AVAILABLE THIS WEEK:

  • Belons: Casco Bay, Maine 3″-4.5″ strong brine with intense copper finish
  • Chesapeake Bay:  Maryland and Virginia 3.5″+  mild, meaty, low salt content 
  • Bras D’Or: Cape Breton, Nova Scotia 3″ 
  • Thunder Caps: PEI, Canada 3″
  • Winter Harbor:   Long heralded as the best tasting of the Maine’s cultured oysters. Maine’s clear and cold waters of Casco Bay surround the Broad Sound estuary providing the natural upwelling and influx of crucial nutrients. This produces the perfect growing conditions for these oysters. The flavor is distinct and complex. Big crisp meat yields full oceanic salinity with a high brine up front and a nice sweet creamy finish. – recognized as a favorite of oyster connoisseur’s.
    Size: 3.25 inches
    Appearance: clean deep uniform cups
    Flavor: crisp meat yields full oceanic salinity with a high brine up front and a nice sweet creamy finish
  • Chef Creek: British Columbia, Canada 2.75″ briny with full meat, lettuce finish
  • Cranberry Creek: Oakland Bay, WA 3″ deep shell, briny with a cucumber finish
  • Elkhorn: Willapa Bay, WA 3″ beach-grown with firm meats and high brine, melon finish
  • Mirada: Hood Canal, WA 2.75″ slightly briny with crisp finish
  • Saiko: Willapa Bay, WA 2.5-3″ Briny and Sweet with a melon finish
  • Kumamoto: Oakland, Washington 2″ mild brine with creamy meats, and a honeydew finish 
  • Kusshi: British Columbia, Canada 2″ decent salt content, meaty chew, cucumber finish

Available this week: 

Pictured above: Speckled Hind AKA Kitty Mitchell Grouper: 

Pumpkin Swordfish

Steelhead Trout– Farmed from Scotland.

Big, Beautiful Caribbean Red Snapper 12 lb. and up fish, perfect to fillet.  

Open Blue Cobia.  Premium farmed product from Panama.  

Fresh Stone Crab Claw Season is open! Place your pre-orders now! We will have medium and large incoming this week.  

Cape Bay Scallops:  A specialty item that must be experienced in order to be appreciated.  Hand-harvested in the triangle region of Martha’s Vineyard, Cape Cod Bay, and Nantucket.  

Icelandic Fish:  One of the highest-rated sustainable fisheries in the world.  Recognized by Monterey Bay Seafood Watch and the Marine Stewardship Council.  Fish available include Cod, Turbot, Arctic Char, and Haddock.    

Norwegian Wolffish Fillet. 

Lake Fish: Medium Walleye is still plentiful.  We expect to continue to see fresh product through the first half of December and hopefully throughout the holiday season.  Yellow Perch: Continues to be hit or miss, and we were able to bring in product early this week.  Frozen or PF product is available. 

Mahi:  Mahi is in great supply and we are expecting to see big, beautiful fish arriving throughout the winter.  

Halibut: The demand for halibut is high right now, especially with the closing of the Alaskan season and poor weather conditions causing  prices to increase. The market is now split between farmed Norwegian product, wild Norwegian, and Atlantic.  

Hawaiian Kanpachi: Similar to Amberjack, this premium yellowtail is farmed off the coast of Kona, Hawaii.  Endless preparation options are available including raw: sashimi, poke, ceviche or cooked: steamed, poached, sautéed, broiled, grilled, seared (you get the picture).  Not to mention, this fish has the sustainability, stewardship, health stats, and taste to make it one of our favorite new fish to present to consumers and restaurants alike.  Find more information here. 

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.  

HOLIDAY 2018 

Santa Barbara Smokehouse

Smoked Salmon

  • Santa Barbara Cold Smoked
    Coastal Harbor Beechwood, Harbor Point
  • Santa Barbara Hot Smoked
    Honey Oak Farmed unsliced, Pacific Wild unsliced
  • Ducktrap Cold Smoked 
    Kendal Brook, Cold-Smoked Pastrami, Smoked Trout Fillet, Smoked Scallops, Mussels, and Shrimp
  • Dom Petroff Caviar 
    • Salmon Roe 50gm
    • Pacific White Sturgeon Royal 30gm
    • Ossetra Caviar 2x10gm packs 
    • Trout Roe 100gm

      Ossetra Caviar

  • Shrimp 
    • Philly Wild American Texas Shrimp
      • shell-on, 5# box, Brown or white 
      • peeled and deveined, Tail-on, 20/1# bags 
    • Hand-Breaded Shrimp
      • Butterfly breaded coconut shrimp 16/20
      • Hand-breaded Butterfly 12/15, 16/20, 21/25 
    • Freshwater Shrimp “Scampi”
      • Shell-on/2# bags 4/6, 6/8, 8/12 
  • Fresh Fish and Seafood 
    • Premium Oysters
    • Stone Crab Claws 
    • Live Lobsters 
    • Chilean Sea Bass
    • Black Cod 
    • Organic Prince Edward Island Mussels 
  • Crab Legs, Clusters, and Claws 
    • King Crab Legs 20#/case 6/9, 9/12, 16/20 
    • 8/Up Snow Crab Clusters 
    • Snow Crab Claws Cap/Off 12/16, 16/20, 21/25 Jonah Cap-Off Cocktail Claws 12/16

Specialty Items for the Holidays

  • La Rose Noire 
  • Macarons, Chou Chous, Tartes Passion, Carolines   
  • Brooklyn Cannoli Company
  • Restaurant Style desserts including: mini/large cannolis, cannoli cream, sfogliatelle, and tiramisu
  • Handmade Fully-Prepared Appetizers
  • Breakfast tarts, Crab Cakes, Dumplings, Pot Stickers, Spring Rolls, and more! 

La Rose Noire Macarons

November 26, 2018 Market Update: Holiday Edition

 

HOLIDAY 2018 

Santa Barbara Smokehouse

Smoked Salmon

  • Santa Barbara Cold Smoked
    Coastal Harbor Beechwood, Harbor Point
  • Santa Barbara Hot Smoked
    Honey Oak Farmed unsliced, Pacific Wild unsliced
  • Ducktrap Cold Smoked 
    Kendal Brook, Cold-Smoked Pastrami, Smoked Trout Fillet, Smoked Scallops, Mussels, and Shrimp
  • Dom Petroff Caviar 
    • Salmon Roe 50gm
    • Pacific White Sturgeon Royal 30gm
    • Ossetra Caviar 2x10gm packs 
    • Trout Roe 100gm 

      Ossetra Caviar

  • Shrimp 
    • Philly Wild American Texas Shrimp
      • shell-on, 5# box, Brown or white 
      • peeled and deveined, Tail-on, 20/1# bags 
    • Hand-Breaded Shrimp
      • Butterfly breaded coconut shrimp 16/20
      • Hand-breaded Butterfly 12/15, 16/20, 21/25 
    • Freshwater Shrimp “Scampi”
      • Shell-on/2# bags 4/6, 6/8, 8/12 
  • Fresh Fish and Seafood 
    • Premium Oysters
    • Stone Crab Claws 
    • Live Lobsters 
    • Hawaiian Kanpachi Fillet 
    • Pacifico Striped Bass 
  • Crab Legs, Clusters, and Claws 
    • King Crab Legs 20#/case 6/9, 9/12, 16/20 
    • 8/Up Snow Crab Clusters 
    • Snow Crab Claws Cap/Off 12/16, 16/20, 21/25 Jonah Cap-Off Cocktail Claws 12/16

Specialty Items for the Holidays

Tiramisu Cake from Brooklyn Cannoli Company: A luxurious Italian Dessert made with espresso soaked savoiardi cookies covered in a special mascarpone cheese mixture and finished with Dutch cocoa.

  • La Rose Noire
    • Macarons, Chou Chous, Tartes Passion, Carolines
      • Brooklyn Cannoli Company
        • Restaurant Style desserts including: mini/large cannolis, cannoli cream, sfogliatelle, and tiramisu 
          • Handmade Fully-Prepared Appetizers
            • Breakfast tarts, Crab Cakes, Dumplings, Pot Stickers, Spring Rolls, and more! 

La Rose Noire Macarons

 

 

 

 

 

 

MARKET UPDATE

PREMIUM OYSTERS AVAILABLE THIS WEEK:

  • Belons: Casco Bay, Maine 3″-4.5″ strong brine with intense copper finish
  • Chesapeake Bay:  Maryland and Virginia 3.5″+  mild, meaty, low salt content 
  • Onset: Buzzard’s Bay, MA 3.25″ Briny and robust with a mineral finish 
  • Thunder Caps: PEI, Canada 3″
  • Buckley Bay: Baynes Sound, BC 2″ beach oyster, melon taste, salt spray finish.
  • Sun Hollow:  Hood Canal, Washington 2.75″ sweet brine, earthy 
  • Kumamoto: Oakland, Washington 2″ mild brine with creamy meats, and a honeydew finish 
  • Kusshi: British Columbia, Canada 2″ decent salt content, meaty chew, cucumber finish
  • Wild Cat Cove: Pudget Sound, Washington 3″ gentle brine, melon rind finish

Fresh Stone Crab Claw Season is open! Place your pre-orders now! We will have medium and large incoming this week.  

Cape Bay Scallops:  A specialty item that must be experienced in order to be appreciated.  Hand-harvested in the triangle region of Martha’s Vineyard, Cape Cod Bay, and Nantucket.  

Icelandic Fish:  One of the highest-rated sustainable fisheries in the world.  Recognized by Monterey Bay Seafood Watch and the Marine Stewardship Council.  Fish available include Cod, Turbot, Arctic Char, and Haddock.  

Beautiful Domestic Groupers and American Red Snappers from the Gulf of Mexico. 

Monkfish: great pricing and quality over the past few weeks.  

Norwegian Wolffish Fillet. 

Chilean Seabass

Lake Fish: Medium Walleye is still plentiful.  We expect to continue to see fresh product through the first half of December.  However, only a limited amount of fresh or frozen Jumbo Walleye will be available.  Yellow Perch: only frozen or PF product is available. 

Mahi:  Mahi is in great supply and we are expecting to see big, beautiful fish arriving throughout the winter.  Price is down and would make an excellent menu or special option.  

Norwegian Halibut: farm-raised, amazing quality, 10lb. and up fish.

New Fish Features:

Hawaiian Kanpachi: Similar to Amberjack, this premium yellowtail is farmed off the coast of Kona, Hawaii.  Endless preparation options are available including raw: sashimi, poke, ceviche or cooked: steamed, poached, sautéed, broiled, grilled, seared (you get the picture).  Not to mention, this fish has the sustainability, stewardship, health stats, and taste to make it one of our favorite new fish to present to consumers and restaurants alike.  Find more information here. 

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.  

Images from Petrossian Caviar, Brooklyn Cannoli Company, Swiss Chalet Fine Foods, and Santa Barbara Smokehouse.  

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