Whole Canary Rockfish. 



  • 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.  


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