Market Updates:
- Sockeye Salmon season is starting to wind down so expect spotty availability throughout the next few weeks. Coho availability should be good!
- Farmed salmon prices are stable and should remain consistent.
- Sword prices are expected to gradually move down and Labor Day should be an excellent week for great quality and pricing.
Clam Market Update:
Clams from all origins both Farmed & Wild are in short supply. Clam growth in farms and the wild open ocean have been slow for a few years due to major winter storms. The fishery and farms have not recovered enough to keep up with demand. We expect shortages on all clams for the near future. Farmed Littlenecks seem to be the best option currently. This will surely have an effect on this fall’s Clambake business. For best results please plan your Clambake well in advance.
Clams from all origins both Farmed & Wild are in short supply. Clam growth in farms and the wild open ocean have been slow for a few years due to major winter storms. The fishery and farms have not recovered enough to keep up with demand. We expect shortages on all clams for the near future. Farmed Littlenecks seem to be the best option currently. This will surely have an effect on this fall’s Clambake business. For best results please plan your Clambake well in advance.

Featured Specialty Seafood:
Specialty Seafood Availability:
- Blue Hole Trout | Ohio
- Arctic Char | Iceland
- Wild Sockeye Salmon | USA
- Kampachi | Mexico
- Wild Sockeye Salmon | USA
- Wild King Salmon | USA
- Cod Loin, Wild | USA
- Haddock | USA
- Boston Pollock/ Blue Cod | USA
- Monkfish | USA
- Wolffish | Norway
- Bronzini | Greece
- Barramundi | Singapore
- Fluke, Jumbo, Wild | USA
- Cobia | Panama
- Redfish | USA
- Yellowfin Tuna | USA
- Mahi Mahi | Ecuador
- Pacifico Striped Bass | Mexico
- Grouper Cheeks | Mexico
- Yellowedge Grouper | USA
- Hog Snapper | Mexico
- Caribbean Red Snapper | Mexico
- Pacific Lane Snapper | USA
- Queen Snapper | Caribbean
- Yellowtail Snapper | USA
Oyster Availability:

STORMY BAY OYSTERS
Harvest Location: Delaware Bay
Growing Method: Cultivated using a custom off-bottom cage system that provides oysters with optimal conditions. They are tumbled frequently throughout the grow out process.
Size: 3.5″/ Deeply cupped, consistent shape
Flavor Profile: Plump and beautiful! Mild briny flavor with a plump texture, sweet flavor and complex ocean finish. Perfect for both half shell presentations and cooked recipes.
- St. Anne
PEI, Nova Scotia, Canada
2.5-3″/Packed with flavor- clean and crisp; average salt content with mildly melon finish - Fat Baby
Long Island, NY
Extremely deep cups that are hand washed and graded, meats are VERY salty - Sunset Wharf
MA/ 3″ - Cape Cod Bay
Cape Cod, MA/ 3″ - Long Pointers
Long Point Beach, MA - Fiddlehead
Lewis Bay-Cape Cod,MA
Surprisingly sweet and meaty with a briny liquor and light metallic finish - Great White
Barnstable, MA
3.5″/ Moderate salt content with prolonged sweet ocean finish - Lady Chatterley
Northumerland Strait, PEI, Canada
3.25” / Deep cups, medium-high salinity and a bright, clean finish - Washburn Island
Falmouth, MA
3.75″/ Very full meats with an amazing salty and creamy flavor - Wellfleet
Cape Cod Bay, MA
3″/ Medium-high salinity and a bright, crisp finish - Wianno
Cape Cod Bay, Nantucket Sound, MA
Very clean with a distinct deep cupped shell and sweet briny flavor
- Sweet Neck
Katama Bay, Martha’s Vineyard
4″/ Shells are deeply cupped and meats are pleasantly firm with a mild simple sugar finish- salinity is high. - Thunder Caps
PEI, Canada
3″/ Rich and salty liquor with a crisp sweetness - Kusshi
Stellar Bay / Vancouver Island – British Columbia, Canada
2″/ Nice salt content. Robust and full of meat with a sweet cucumber finish. - Dabob
Dabob Bay – Outskirts of Hood Canal, WA
3″/ Crisp and briny with a fresh and sweet melon finish - Estival
- Salazarian
Pickering Passage, WA
3″/ Medium brine, buttery dense meat with a mild granite finish - Kumamoto
Oakland, Washington
2″ /Mild brine with creamy meats and a honeydew finish - Compass Point
Samish Bay, WA
3″/ A nice briny oyster that has a melon finish - Rock Point
Hood Canal, WA
2.75″/ Creamy and sweet with cucumber flavors - Salazarian
Pickering Passage, WA
3″/ Medium brine, buttery dense meat with a mild granite finish