Featured Specialty Seafood:


Product Of: Iceland
Catch Method: Aquaculture, Raceways

From the trout and salmon family, Arctic Char resemble salmon in appearance with silvery skin and bright orange flesh. Char has a distinctive flavor, between salmon and trout, but on the milder side. The meat is moderately firm with a finer flake than salmon and high in fat content which keeps it extremely moist. Cooking suggestions include baking, broiling, grilling, poaching, sautéing or smoking.


Product Of: Canada
Catch Method: Live Trap Nets

Pricing remains low on Walleye this week, however we are expecting an increase soon as higher temps diminish the supply.


Product Of: Canada
Catch Method: Hook/Line

While supplies this week are limited across the board, Atlantic Halibut is readily available, of excellent quality and at a good price!

Specialty Seafood Availability:

  • Arctic Char, Iceland
  • Cod Loins, Iceland
  • Jumbo Fluke, USA
  • Ocean Perch, Canada
  • Wolffish, Norway
  • Castalia Blue Hole Trout, USA OH
  • Pacifico Striped Bass, Mexico (Arriving 5/1)
  • Bronzini, Greece
  • Barramundi, Singapore
  • Redfish, USA
  • Atl. Halibut, Canada
  • California Halibut, Mexico
  • Kampachi, Baja Mexico
  • Mahi Mahi, Ecuador
  • Yellowfin Tuna, #1 and 2+, USA
  • Swordfish, USA
  • Black Grouper, Mexico
  • Red Grouper, USA
  • American Red Snapper, USA
  • Caribbean Red Snapper, USA
  • Queen Snapper, Nicaragua

Market Updates:

Overall, availability it limited this week with the exception of a handful of seafood staples. Weather and moon cycles have really put a damper on availability.

  • The Chilean Salmon market has been pretty firm with no real signs of a decrease in price, as well as the Norwegian and Scottish market. We are expecting higher prices this time of year, especially with Mother’s Day around the corner. Farmed Canadian Salmon pricing has been great.
  • Swordfish availability is getting a little better. Tuna supplies are extremely limited, but should improve next week. Things were getting better on sword and tuna, but supplies started getting tight last week due to the approach of the full moon.
  • The Snapper and Grouper catch has been improving with the reopening of Mexico and improving weather in the Gulf. Prices are slowly lowering once again.
  • We are just two weeks away from the domestic Mahi season!
  • The Wild Striped Bass boats are out now and landing fish. The future forecast shows warm weather, which means continued landings… at least we hope!
  • Flounder prices are rising with limited room for change. The North Carolina quota reopened, however the norther quotas are closing which will eventually cause the prices to increase.
  • Black Bass availability has been up and down over the previous weeks.
  • Monkfish prices are currently high with limited availability.
  • Shad Roe Season is finished for the year.
  • Lake fish prices remain stable for now, but all could change quickly with the increasing temps.
  • Don’t forget about Caviar and Smoked Fish for Mother’s Day!
  • The fresh crab production has been good this week and will remain strong through Mother’s Day. The strain on the pasteurized market continues however.
  • Live Lobster fishing remains a struggle, recently because of bad weather.
  • Scallop prices continue to rise.

East Coast Oyster Availability:

  • Misty Point | VA
    3”/ High salinity up front finishing sweet with a hint of celery and grass


  • 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.


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


  • Rock Harbor | Cape Cod Bay, MA
    3.75”/ Sweet brine with a slightly sweet vegetal finish


  • Lieutenant Island | Cape Cod Harbor
    3.5” / Full bodied with a buttery flavor and clean finish


  • Dunbar | Lewis Bay of Yarmouth, MA
    3″/ Round shells and deep cups- Clean and bright with a big cucumber flavor, a burst of salinity mixed with vegetal richness in the finish.


  • Damariscotta | Damariscotta, ME
    4-5″ / These beautifully shelled, deeply cupped oysters feature a deliciously light, citrus flavor, w/ a restrained brine and a sweet, clean finish.


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


  • Fortune Bad Boys | PEI Canada
    Clean shells, always uniform in size and a super fresh flavor. A touch of brine, a hint of cucumber and buttery 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


  • Big Rock | East Dennis, Cape Cod Bay, MA
    3.5”/ Plump meats, medium brine, notes of umami and a clean, sweet mineral 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


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


  • Lucky Lime | Hope River, PEI, Canada
    3-3.5″/ Flavor of seaweed with a citrus finish


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


  • Plimoth 102’s | 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.


  • Wick’s Island

West Coast Oyster Availability:

  • Deep Bay | Vancouver Island, British Columbia
    Clean with a good brine for a west coast oyster. Good salt content with a sweet cucumber finish.


  • Fish Point | WA
    3.5″/ Full, firm meat relinquishes delicate cucumber notes and a crisp salty brine
  • Kumamoto | Oakland, Washington
    2″ /Mild brine with creamy meats and a honeydew finish


  • Wild Cat Cove | Oakland, Washington
    2″ /Mild brine with creamy meats and a honeydew finish

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