Market Update- August 13th

Featured Specialty Seafood:

Clare Island Organic Salmon

Clare Island Organic Salmon thrive in the wild pristine waters along Ireland’s west coast, where they were the first to achieve organic certification back in 1995. They have been rearing salmon for over 30 years in some of Ireland’s most remote locations while making a direct impact on the local communities by investing in the people, and the processes to ensure a sustainable business.

Clare Island Salmon offer complete traceability at each stage of the salmon’s life cycle. Feed quality and safety is monitored and managed in conjunction with the suppliers. During production stages, the quality of production and process water is carefully and regularly monitored. They have detailed systems for the monitoring and control of pathogens in addition to the monitoring and reporting of adventitious contaminants in fish.

What makes Clare Island Organic?
**The fish are nourished with a diet containing only organic and natural ingredients.
**Pens contain less than 10 kilo per cubic meter which is in line with the guidelines of organic standards.
**The pink color of the salmon is acquired naturally in the wild from the crustaceans that the salmon eat.
**High tidal exchange rates in every site to ensure that oceanic water is continually flushing though the pens.
**Fish meal/ fish oil are partly replaced by vegetable ingredients. The fish meal in organic feed is derived from the by-products of fish which is processed for human consumption.
**Certified Organic by EU Organic Aquaculture, Naturland Organic and BioSuisse Organic.

Florida Pompano

Product Of: USA- Florida
Sustainability: Best Choice
Catch Method: Hand lines

Known as the worlds most edible fish, Pompano is easy to eat whole and plates beautifully. The meat of pompano is pearly white and firm with fine flakes and has a sweet, mild flavor. It is often best to broil the whole fish with simple flavors, but is also great when baked, fried, grilled or sauteed.

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.

Specialty Seafood Availability:

  • Wild King Salmon, USA
  • Wild Sockeye Salmon, USA
  • Wild Coho Salmon, USA
  • Arctic Char, Iceland
  • Cod Loins, Iceland
  • Ocean Perch, Canada
  • Boston Pollock (Blue Cod), USA
  • Marshal Cove Mussels, USA
  • Wolffish, Norway
  • Bronzini, Greece
  • Pacifico Striped Bass, Mexico
  • Bluehole Trout, Castalia, OH
  • Ocean Trout
  • Black Cod (Sablefish), USA
  • Atl. Halibut, Canada
  • Marker Swordfish Loins, USA
  • Yellowfin Tuna, #1 and 2+, USA
  • Grey Tilefish, Mexico
  • Ono Wahoo, USA
  • Hiramasa, USA
  • Kampachi, Mexico
  • Pompano, USA
  • Black Grouper, Mexico
  • Yellowedge Grouper, USA
  • Snowy Grouper, USA
  • Lane Snapper, US

Market Updates:

-Prices continue to increase on Swordfish as the effects of the storm set in. We expect to see some relief early next week.
-The Tuna market has been steady.
-We are currently in the by catch season of Mahi, so availability is very limited if any, and prices are very high.
-Snapper supplies have been beautiful and an excellent variety of grouper has been coming through our doors.
-Excellent quality Black Bass out of Massachusetts have been available.
-Lake Fish availability remains poor as we are into the hottest of the summer months.
-Scallops have been stable in both sizing and pricing.
-Softshell season continues to remain slow and the season is soon coming to an end.

East Coast Oyster Availability:

  • Crowe Pasture
    East Dennis, MA
    Full ocean salinity with crisp, clean meats
  • 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
  • Bass Master
    Scorton’s Creek, Barnstable Harbor, MA
    3-3.5″/ Sweet mineral flavor
  • Hammerhead
    MA 3″
  • Malabar
    Barnstable, MA
  • Mookiemoto
    Damariscotta River, Maine
    2-2.5″/ Sweet, approachable oyster- East coast taste with west coast style
  • Big Rock
    East Dennis, Cape Cod Bay, MA
    3.5”/ Plump meats, medium brine, notes of umami and a clean, sweet mineral finish
  • Egg Island
    Lewis Bay of Yarmouth, MA
    Full meats with an impressive full brine and earthy finish
  • Sunset Wharf
    MA 3″
  • Moondancers
    Damariscotta River, ME
    Very briny with a sweet finish
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West Coast Oyster Availability:

  • Buckley Bay
    Bayne’s Sound, British Columbia
    2-3″/ beach oyster, melon taste, salty finish
  • Cranberry Creeks
    Hood Canal, Oakland Bay, WA
    2.5”/ Strong, briny flavor with earthy and granite mineral notes
  • Sunset Beach
    Lower Hood Canal, Puget Sound, WA
    3.5” / Plump, robust meats that are briny and full flavored
  • Swinomish
    Similk, WA
    3.5″/ A mild brine, followed by seaweed and honeydew notes. Strong/ sturdy shell

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