Market Update- February 6th

Featured Specialty Seafood:

Gulf Wild American Red Snapper

Product Of: USA
Catch Method: Hook and Line
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. No that is
full traceability!

Maryland Striped Bass

Product Of: MD, USA
Catch Method: Handlines
Sustainability Rating: Best Choice

In the Atlantic, Wild Striped Bass is a well managed fishery where the coastal states work within strict quota limits and regulations. Because of the regulations in place, wild striped bass is not always available so enjoy this beautiful fish while you can! Fillets have a firm meat that cooks up meaty and flaky, with a full, rich flavor. Striped Bass is extremely versatile and takes well to any cooking method- sear it, saute it, grill it, roast it, steam it or stuff it! Take your pick. We suggest leaving the skin on, as it crisps up nicely and presents itself well when cooked.

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
  • Boston Pollock (Blue Cod), USA
  • Striped Bass, Large, USA
  • Monkfish, USA
  • Barramundi, Singapore
  • Bronzini, Whole, Greece
  • Bronzini Fillet, Turkey
  • Cobia, Panama
  • King Kampachi, Mexico
  • Redfish, USA
  • Catalia Blue Hole Trout, Ohio
  • Pacifico Striped Bass, Mexico
  • Black Cod (Sablefish), USA
  • Atlantic Halibut, USA
  • Sturgeon, USA
  • Turbot Fillet
  • Mahi Mahi, Ecuador
  • Black Grouper, Mexico
  • Yellowedge Grouper, USA
  • Hog Snapper, Mexico
  • American Red Snapper, USA
  • Lane Snapper, USA
  • Ono Wahoo, USA
  • Pompano, 1.5-2 lb., USA

East Coast Oyster Availability:

  • Fat Dog
    Little Bay, NH
    3-4” / Leads with a volley of brine before yielding to a clean, bright finish
  • Duxbury Standard
    Duxbury, MA
    3.5″ / Very crisp brine with buttery meats.
  • Thunder Caps
    PEI, Canada
    3″/ Rich and salty liquor with a crisp sweetness
  • 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
  • Moondancers
    Damariscotta River, ME
    Very briny with a sweet finish
  • Indian Neck
    Cape Cod Bay, MA
    3-3.5″
  • 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
  • Belon
    Quahog Bay Harpswell, ME
    3-4.5″/ Strong brine with intense copper finish

West Coast Oyster Availability:

  • Reach Island
    Hood Canal, WA
    2.75″/ Medium brine with a tangy cucumber 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
  • Fish Point
    WA
    3.5″/ Full, firm meat relinquishes delicate cucumber notes and a crisp salty brine
  • Sunset Beach
    Lower Hood Canal, Puget Sound, WA
    3.5” / Plump, robust meats that are briny and full flavored
  • Cranberry Creeks
    Hood Canal, Oakland Bay, WA
    2.5”/ Strong, briny flavor with earthy and granite mineral notes
  • Kumamoto
    Oakland, Washington
    2″ /Mild brine with creamy meats and a honeydew finish
  • 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

Market Update- January 30th

Featured Specialty Seafood:

Nantucket Lightship Sea Scallops (40-50 ct.)

Product Of: USA- Nantucket Island, MA

Harvested off the southeast coast of Nantucket Island, our wild scallops are sustainably caught and processed under US Regulations. Wild sea scallops have a sweet, rich taste that is mild in flavor with a touch of brine.

Sustainability: The Atlantic Scallop population is near record high and the fishery operates at sustainable levels. The collaborative work of scallop fishermen, scientists, fishery managers and environmentalists are responsible for keeping this fishery sustainable for today and the future.

Large Golden Tilefish

Product Of: USA
Catch Method: Long Line

Beautifully colored both in and out of the water, Golden Tilefish are targeted within a selective fishery with little by catch. Firm and mild tasting, Golden Tilefish offers a variety of options to the chef. Feeding heavily on crustaceans, Tilefish is mild, yet distinctive, clean in flavor and often compared to lobster or crab. The meat cooks up white with a firm, flaky texture. Cooking suggestions include baking, broiling, frying, poaching or sauteing with an overall favorite of pan searing. The meat holds together well, which also makes it a good candidate for soups and stews.

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
  • Troll King Salmon, Wild, South America
  • Jumbo Black Bass, USA
  • Cod Loins, Iceland
  • Skrei Cod, Norway
  • Haddock Fillets, USA
  • Jumbo Fluke, USA
  • Monkfish, USA
  • Boston Pollock (Blue Cod), USA
  • Barramundi, Singapore
  • Bronzini, Whole, Greece
  • Bronzini Fillet, Turkey
  • Redfish, USA
  • Catalia Blue Hole Trout, Ohio
  • Atlantic Halibut, USA
  • Halibut Cheeks, USA
  • Sturgeon, USA
  • King Kampachi
  • Kingklip
  • Mahi Mahi, Ecuador
  • Hog Snapper, Mexico
  • Black Grouper, Mexico
  • Red Grouper, USA
  • American Red Snapper, USA
  • Pacific Lane Snapper, USA
  • Golden Tilefish, USA
  • Nantucket Bay Scallops, 40-50 ct.
  • Sea Urchin

Featured East Coast Oyster:

NAUTI PILGRIM

Harvest Locations: Massachusetts

Size: 2.5” in length

Flavor Profile: Distinct sweet and briny flavor perfect for any palate. The idea mix of taste and texture in a smaller size.

Description: For those who desire that distinctive sweet/salty taste combination but in a petite fashion, Nauti Pilgrim oysters are the perfect fit. Harvested from clean, nutrient-rich waters, they offer the ideal mix of taste and texture in a smaller size.

East Coast Oyster Availability:

  • Fat Dog
    Little Bay, NH
    3-4” / Leads with a volley of brine before yielding to a clean, bright finish
  • Malpeque
    West Shores of 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
  • Martha Vineyard
    Martha’s Vineyard, MA
    3.5” / Plump and full of liquor- very smooth
  • Mookiemoto
    Damariscotta River, Maine
    2-2.5″/ Sweet, approachable oyster- East coast taste with west coast style
  • 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.
  • Belon
    Quahog Bay Harpswell, ME
    3-4.5″/ Strong brine with intense copper finish
  • Naked Islander
    Chappell Creek, Canada
    3.5″+/ A unique combination of salty and sweet flavors- clean, crisp with a briny liquor
  • 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
  • Washburn Island
    Falmouth, MA
    3.75″/ Very full meats with an amazing salty and creamy flavor
  • Wianno
    Cape Cod Bay, Nantucket Sound, MA
    3-3.5″/ Very clean with a distinct deep cupped shell and sweet briny flavor
  • Barstool
    Chappell Creek, Canada
    2.5″-3″/ Shells are light in color with a clean crisp flavor
  • Moondancers
    Damariscotta River, ME
    Very briny with a sweet finish
  • Great White
    Barnstable, MA
    3.5″/ Moderate salt content with prolonged sweet ocean finish

Featured West Coast Oyster:

SWINOMISH

Harvest Location: Similk, WA

Grow Out: Bag raised on the beach to provide a strong, sturdy shell

Size: 3-3.5″/ Study shells great for shucking

Flavor Profile: The meat of the Fidalgo Bay Oysters evokes all of the greatest characteristics of the Pacific Northwest. A mild brine followed by seaweed and honeydew notes imparted on its meat by the mineral rich waters Similk Bay.

West Coast Oyster Availability:

  • Cortes Island
    Cortes Island, British Columbia
    2.5-3″/ Briny, full flavored finish – salty and sweet with a fruity finish
  • Fish Point
    WA
    3.5″/ Full, firm meat relinquishes delicate cucumber notes and a crisp salty brine
  • Skookum
    Little Skookum Inlet, South Puget Sound, WA
    3.5”/ Full flavors, low brine and vegetable like finish
  • Sunset Beach
    Lower Hood Canal, Puget Sound, WA
    3.5” / Plump, robust meats that are briny and full flavored
  • Kumamoto
    Oakland, Washington
    2″ /Mild brine with creamy meats and a honeydew finish
  • Swinomish
    Similk, WA
    3.5″/ A mild brine, followed by seaweed and honeydew notes. Strong/ sturdy shell

Market Update- January 23rd

Featured Specialty Seafood:

North 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.

Cobia Fillets

Product of: Panama
Catch Method: Aquaculture Raised
Sustainability: Good Alternative

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.

Specialty Seafood Availability:

  • Arctic Char, Iceland
  • Cod Loins, Iceland
  • Skrei Cod, Norway
  • Haddock Fillets, USA
  • Monkfish, USA
  • Boston Pollock (Blue Cod), USA
  • Skate Cheeks, USA
  • Bronzini, Whole, Greece
  • Bronzini Fillet, Turkey
  • Cobia, Panama
  • Redfish, USA
  • Pacifico Striped Bass, Mexico
  • Catalia Blue Hole Trout, Ohio
  • Atlantic Halibut, USA
  • Sturgeon, USA
  • Golden Corvina
  • Kingklip
  • Mahi Mahi, Ecuador
  • Black Grouper, Mexico
  • Golden Tilefish, USA

Featured East Coast Oyster:

BOOMAMOTO

Harvest Locations: Barnstable, MA

Size: Petite 1.5″-2.5″

Flavor Profile: Always creamy, petite and deeply cupped with a mind-blowing sweet finish that distinguishes them from
anything else.

Growout Method: The seeds are raised in upwellers until they are large enough to be hand planted and farm raised on the sandy bottoms of Barnstable Harbor. Boomamotos are shaken and stirred by the Nantucket sounds nutrient rich waves until they reach a perfect balance of cape cod’s subtle, but full bodied flavors.

East Coast Oyster Availability:

  • Martha Vineyard
    Martha’s Vineyard, MA
    3.5” / Plump and full of liquor- very smooth
  • Moonrise
    Crowe’s Pasture Beach – East Dennis, Massachusetts
    3.5″/ Salty and sweet
  • Rock Harbor
    Cape Cod Bay, Orleans, MA
    3.75”/ Sweet brine with a slightly sweet vegetal finish
  • Whaleback
    Damariscotta River, New Castle, ME
    Rugged brine, followed by hefty midtones and an abrupt clean finish
  • Belon
    Quahog Bay Harpswell, ME
    3-4.5″/ Strong brine with intense copper finish
  • Great White
    Barnstable, MA
    3.5″/ Moderate salt content with prolonged sweet ocean finish
  • Lady Chatterley
    Northumberland Strait, PEI, Canada
    3.25” / Deep cups, medium-high salinity and a bright, clean finish
  • Great White
    Barnstable, MA
    3.5″/ Moderate salt content with prolonged sweet ocean finish
  • Mookiemoto
    Damariscotta River, ME
    2-2.5″/ Sweet, approachable oyster- East coast taste with west coast style
  • 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
  • Misty Point
    VA
    3”/ High salinity up front finishing sweet with a hint of celery and grass
  • First Light
    Popponesset Bay, Mashpee Cape Cod, MA
    3″/ Clean, distinct taste of the sea, unique to the area
  • Moondancers
    Damariscotta River, ME
    Very briny with a sweet finish
  • Wianno
    Cape Cod Bay, Nantucket Sound, MA
    3-3.5″/ Very clean with a distinct deep cupped shell and sweet briny flavor
  • Dayboat
    Long Island Sound
  • Malabar

Featured West Coast Oyster:

PENN COVE SELECTS

Harvest Location: Samish River meets the Northern Puget Sound

Grow Out: SEAPA basket tide tumbled

Size: 3″/ Study shells great for shucking

Flavor Profile: Sheltered within an exquisitely tumbled shell, the meats of the Penn Cove Selects evoke all of the greatest characteristics of the Pacific Northwest. A salty-sweet brine offers a taste of the perfect union between the Samish River and the Puget Sound. Only to be followed with distinct seaweed & watermelon notes imparted on its meats by the mineral rich waters of Samish Bay.

West Coast Oyster Availability:

  • Buckley Bay
    Bayne’s Sound, British Columbia
    2-3″/ beach oyster, melon taste, salty finish
  • Hammersley
    Hammersley Inlet, South Puget Sound, WA
    4″/ Deep cupped, meaty, full flavored with a mild brininess and a cucumber mineral finish.
  • Midnight Bay
    Hood Canal, WA
    4”/ Full meats, excellent on the half shell and perfect for grilling
  • 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- January 16th

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.

Opah Loins

Product of: New Zealand
Catch Method: Long line

Certainly one of the most visually stunning species, Opah (Moonfish) were rarely fished in the earlier days of commercial fishing. Availability started to increase as long-lining for sword and tuna increased. Moonfish are caught far from shore, where waters are deep. All catch is monitored and in accordance with the Quota Management System. Opah is amazingly rich and creamy in flavor with a healthy oil content and cooks up white and moist. Opah can be broiled, fried, grilled, sauteed, smoked or steamed.

Specialty Seafood Availability:

  • Arctic Char, Iceland
  • Cod Loins, Iceland
  • Jumbo Fluke, USA
  • Haddock Fillets, USA
  • Monkfish, USA
  • Boston Pollock (Blue Cod), USA
  • Grey Sole Fillets, USA
  • Barrelfish, USA
  • King Kampachi
  • Bronzini, Whole, Greece
  • Bronzini Fillet, Turkey
  • Barramundi, Singapore
  • Cobia, Panama
  • Redfish, USA
  • Pacifico Striped Bass, Mexico
  • Catalia Blue Hole Trout, Ohio
  • Black Cod (Sablefish), USA
  • Atlantic Halibut, USA
  • Halibut Cheeks, USA
  • Mahi Mahi, Ecuador
  • Black Grouper, Mexico
  • Hog Snapper, Mexico
  • Pacific Lane Snapper, USA

Featured East Coast Oyster:

MOON DANCER

Harvest Locations: Damariscotta River, ME

Flavor Profile: Very briny with a sweet finish

Growout Method:Grown in the clean, fertile waters of the Damariscotta River, which for thousands of years has been renowned for some of the world’s best oysters. The oysters feed on natural phytoplankton where no artificial feeds or chemical additives are used. All oysters are now raised off of the sea floor in OysterGro™ cages which eliminates the potential for ecological damage to the river bottom from repeated dragging.

East Coast Oyster Availability:

  • 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
  • Washburn Island
    Falmouth, MA
    3.75″/ Very full meats with an amazing salty and creamy flavor
  • Wianno
    Cape Cod Bay, Nantucket Sound, MA
    3-3.5″/ Very clean with a distinct deep cupped shell and sweet briny flavor
  • 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.
  • 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
  • Malabar
  • Washburn Island
    Falmouth, MA
    3.75″/ Very full meats with an amazing salty and creamy flavor
  • 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.
  • Mookiemoto
    Damariscotta River, Maine
    2-2.5″/ Sweet, approachable oyster
  • Savage Blonde
    Prince Edward Island, CAN
    2.75″/ Sharp brine with crunchy meats and a sweet stony finish

Featured West Coast Oyster:

MIRADA

Harvest Locations: Southern end of Hood Canal, Washington

Size: 3″

Harvest:Beach grown

Flavor Profile: A light brine oyster with an organic mineral finish, and supple under tones of spinach.

Suggested Use: Great on the half shell and great on the grill

West Coast Oyster Availability:

  • Kumamoto
    Oakland, Washington
    2″ /Mild brine with creamy meats and a honeydew finish
  • Mirada
    Hood Canal, WA
    3″/ Full meats and slightly briny with a crisp, sweet finish
  • Rock Point
    Hood Canal, WA
    2.75″/ Creamy and sweet with cucumber flavors
  • Shigoku
    Samish Bay, WA
    2.25″/ Flavor is sweet and briny with a cucumber finish
  • Sun Hollow
    Hood Canal, WA
    2.75″/ Sweet brine, bursting meat and an earthy finish

Market Update- January 9th

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.

Barrelfish

Product Of: Gulf of Mexico, USA
Catch Method: Wild- Hook & Line
Sustainability: Not Rated

Barrelfish are found along the Atlantic Coast and in Gulf of Mexico, where they are brought in as a bycatch. Because there is not a directed fishery for Barrelfish, we do not see this in house too often, so now is the time to try it! Fillets resemble that of grouper, and cook up tender and moist with a rich, sweet and distinctive flavor. Barrelfish can be cooked in a variety of methods, but holds up extremely well for pan searing, roasting and grilling.

Cobia

Product of: Panama
Catch Method: Aquaculture Raised
Sustainability: Good Alternative

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.

Specialty Seafood Availability:

  • Arctic Char, Iceland
  • Cod Loins, Iceland
  • Jumbo Fluke, USA
  • Haddock Fillets, USA
  • Monkfish, USA
  • Boston Pollock (Blue Cod), USA
  • Grey Sole Fillets, USA
  • Barrelfish, USA
  • King Kampachi
  • Bronzini, Whole, Greece
  • Bronzini Fillet, Turkey
  • Barramundi, Singapore
  • Cobia, Panama
  • Redfish, USA
  • Pacifico Striped Bass, Mexico
  • Catalia Blue Hole Trout, Ohio
  • Black Cod (Sablefish), USA
  • Atlantic Halibut, USA
  • Halibut Cheeks, USA
  • Mahi Mahi, Ecuador
  • Black Grouper, Mexico
  • Hog Snapper, Mexico
  • Pacific Lane Snapper, USA

Market Updates:

– Canadian, Faroe and Scottish salmon prices have all increased substantially over the last few weeks. Several large producers are either shut down temporarily or hampered by weather issues causing an unforeseen rise in prices. Some estimates point to March as to when things will settle down. Commodity Chilean salmon prices haven’t changed much, which is unusual.
-The plants in Iceland are back on line, but the weather has been terrible and there have been no in bound and outbound flights. We will not be receiving any new shipments of cod loins until the weekend.

Featured East Coast Oyster:

MISTY POINT

Harvest Location: Chincoteague Island

Growing Method: The oystermen’s exceptional husbandry paired with revolutionary growing techniques ensure both quality and consistency, making these float grown bivalves as deliciously salty as they are beautiful.

Size: 3″ | Tumbled by the wind and the tide, these oysters offer unparalleled shuckability, uniformity and a higher meat to shell ratio.

Flavor Profile: Salty upfront, fading into bright, sweet hints of celery and grass.

East Coast Oyster Availability:

  • 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
  • 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
  • Washburn Island
    Falmouth, MA
    3.75″/ Very full meats with an amazing salty and creamy flavor
  • Pickle Point
    PEI, Canada
    3″/ Robust, deeply cupped shells with a flavor profile driven by high salinity
  • 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
  • Bass Master
    Scorton’s Creek, Barnstable Harbor, MA
    3-3.5″/ Sweet mineral flavor
  • Hurricane Harbour
    Northumberland Strait, PEI
    3″ / High salinity with firm, crisp meats and a sweet finish
  • Alpine
    Prince Edward Island, CAN
    3.75″/ Boomerang shaped shell- Deep cup, crunchy bite and a clean aftertaste
  • Martha 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
  • Malabar

Featured West Coast Oyster:

FISH POINT

Size: 3.5″

Harvest: Intertidal beach cultured oyster grown in the waters where the Samish River meets Northern Puget Sound.

Flavor Profile: Full,firm meat relinquishes delicate cucumber notes and a crisp salty brine.

Suggested Use: Best enjoyed freshly shucked

West Coast Oyster Availability:

  • Buckley Bay
    Bayne’s Sound, British Columbia
    2-3″/ beach oyster, melon taste, salty finish
  • Saiko
    Willapa Bay, WA
    Smooth, brown-shelled oyster that is firm, briny and sweet with a melon finish
  • Kusshi
    Stellar Bay / Vancouver Island – British Columbia, Canada
    2″/ Nice salt content. Robust and full of meat with a sweet cucumber finish.
  • Swinomish
    Similk, WA
    3.5″/ A mild brine, followed by seaweed and honeydew notes. Strong/ sturdy shell
  • Skookum
    Little Skookum Inlet, South Puget Sound, WA
    3.5”/ Full flavors, low brine and vegetable like finish
  • Fish Point
    WA
    3.5″/ Full, firm meat relinquishes delicate cucumber notes and a crisp salty brine
  • Sunset Beach
    Lower Hood Canal, Puget Sound, WA
    3.5” / Plump, robust meats that are briny and full flavored
  • Big Cove
    Southern South Puget Sound, WA
    3″/ Mildly salty & very sweet with a fruity, melon like finish
  • Elkhorn
    Willapa Bay, Washington Coast
    3″/ Firm meats, high brine, sweet flavor and melon finish

Market Update- December 19th

Featured Specialty Seafood:

Norwegian Halibut

Product of: Norway
Catch Method: Aquaculture Raised

Our Nordic Halibut is farmed in the fjords surrounding Averoy Island on the west coast of Norway. Since 1995, Nordic Halibut has continuously expanded operations, though have kept their annual production to less than 1,000 tons. This slow growth has been intentional: rather than force volume, the focus has always been on the welfare of the fish. Superior brood stock is key where all are carefully selected for size, health, age and attitude. Stocking density is low, and no antibiotics, chemicals or other drugs are ever used during grow out. The fillets are thick with a slightly higher yield compared to wild halibut, and the meat has a finer texture and quality with a crisp and clean flavor. Prepare Nordic Halibut as you would wild, but it can also be enjoyed in sashimi or crudo presentations as well.

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.

Kingklip

Product Of: Costa Rica
Catch Method: Trawl Caught

Mainly caught as a bycatch, Kingklip is known for its mild and slightly sweet flavor. The meat has a dense, yet tender texture that often takes longer to cook compared to other whitefish. Cooking suggestions include baking, broiling, frying, grilling, poaching and smoking, as well as a great addition to soups and stews.

Specialty Seafood Availability:

  • Arctic Char, Iceland
  • Cod Loins, Iceland
  • Jumbo Fluke, USA
  • Haddock Fillets, USA
  • Monkfish, USA
  • Boston Pollock (Blue Cod), USA
  • Black Cod (Sablefish), USA
  • Wolffish, Norway
  • Whole Turbot
  • Bronzini, Whole, Greece
  • Bronzini Fillet, Turkey
  • Barramundi, Singapore
  • Kampachi, Baja Mexico
  • Hamachi
  • Opah, USA
  • Pacifico Striped Bass, Mexico
  • Catalia Blue Hole Trout, Ohio
  • Atlantic Halibut, USA
  • Pacific Doversole, USA
  • Farmed Halibut, Norway
  • Sturgeon, USA
  • Mahi Mahi, Ecuador
  • Kingklip, Costa Rica
  • Black Grouper, Mexico
  • Red Grouper, USA
  • Hog Snapper, Mexico
  • Yellowtail Snapper, Ecuador
  • American Red Snapper, USA
  • Caribbean Red Snapper, Mexico
  • Pacific Lane Snapper, USA
  • Fresh Holiday Fish:
  • Spanish Mackerel
  • Fresh Ocean Smelts
  • Live American Eel

Featured East Coast Oyster:

NAUTI PILGRIM

Harvest Locations: Massachusetts

Size: 2.5” in length

Flavor Profile: Distinct sweet and briny flavor perfect for any palate. The idea mix of taste and texture in a smaller size.

Description: For those who desire that distinctive sweet/salty taste combination but in a petite fashion, Nauti Pilgrim oysters are the perfect fit. Harvested from clean, nutrient-rich waters, they offer the ideal mix of taste and texture in a smaller size.

East Coast Oyster Availability:

  • Great White
    Barnstable, MA
    3.5″/ Moderate salt content with prolonged sweet ocean finish 
  • Wianno
    Cape Cod Bay, Nantucket Sound, MA
    3-3.5″/ Very clean with a distinct deep cupped shell and sweet briny flavor
  • Hurricane Harbour
    Northumberland Strait, PEI
    3″ / High salinity with firm, crisp meats and a sweet 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
  • Moondancers
    Damariscotta River, ME
    Very briny with a sweet finish 
  • Belon
    Quahog Bay Harpswell, ME
    3-4.5″/ Strong brine with intense copper finish 
  • Barstool
    Chappell Creek
    2.5″-3″/ Shells are light in color with a clean crisp flavor 
  • 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.
  • Martha Vineyard
    Martha’s Vineyard, MA
    3.5” / Plump and full of liquor- very smooth 
  • 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. 
  • Pickle Point
    PEI, Canada3″/ Robust, deeply cupped shells with a flavor profile driven by high salinity 
  • Raspberry Point
    New London Bay- PEI, Canada
    3.25″/ Crunchy meat with a gentle brine and sweet mushroom finish
  • Thunder Caps
    PEI, Canada
    3″/ Rich and salty liquor with a crisp sweetness
  •  

Featured West Coast Oyster:

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!

West Coast Oyster Availability:

  • 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
  • Swinomish
    Similk, WA
    3.5″/ A mild brine, followed by seaweed and honeydew notes. Strong/ sturdy shell