Featured Specialty Seafood:
Columbia River Hoop New Kings
Product of: USA
Catch Method: Hoop net
Sustainability: Best Choice
King Salmon are the largest of the five commercially harvested salmon from the North Pacific, and also the least abundant on the market. While the color of the king salmons flesh can vary quite a bit (anywhere from red to white), the meat is an excellent source of healthy omega-3’s due to the fish storing fat for their long journey up the river to spawn. Kings can be prepared in a variety of ways, including grilling, roasting, baking, sauteing, broiling, poaching or smoking and holds flavor extremely well. We suggest using a light marinade through the summer months, followed by throwing it on the grill!
Product Of: Indonesia
Sustainability: Open Ocean Raised
Our Barramundi are raised in both Indonesia and Malaysia in open ocean pens where the currents are strong and the water is clean. The Barramundi are a super-breed having been raised 100% natural, with no GMO, antibiotics or harmful chemicals. Also, the water is tested by DHI every 10 minutes to ensure the best water quality. Custom-formulated sustainable and traceable feed, with added salmon oil, is used to cater to different ages of the fish to ensure healthy growth and high Omega-3 content. The fish typically take 21 months to grow before harvesting. Raw fillets are grey in color and turn to a beautiful white when cooked. Barramundi is prized for its meaty and flaky texture with endless versatility.
Local New England Swordfish
Product Of: USA
Catch Method: Handline
Sustainability: Best Choice
Swordfish are non-schooling fish that roam the temperate and tropical waters, all strictly managed and governed by the ICCAT. Sword are longline caught, mainly at night around the full moon cycle. Sword have a moderately high oil content and a firm, meaty texture with a flavorful, yet slightly sweet taste. Swordfish and Tuna recipes work interchangeably and are excellent for marinating and grilling. Cooking suggestions include baking, broiling, grilling or smoking.
Happy Clambake Season:
Clam Market Update:
Overall, pricing has been stable for quite some time for both the farmed and wild clam markets. Farmed littlenecks have been in great supply, however there is an expected/ somewhat current shortage on the farmed middlenecks. While the wild availability is always subject to change due to weather and/ or outbreaks, the supply, and quality has been excellent thus far! We hope that this continues throughout our upcoming clambake season! As always, we suggest getting your clambake orders in as soon as possible.
Specialty Seafood Availability:
- Wild King Salmon, USA
- Arctic Char, Iceland
- Cod Loins, Iceland
- Jumbo Black Bass, USA
- Monkfish, USA
- Ocean Perch, Canada
- Boston Pollock (Blue Cod), USA
- Wolffish, Norway
- Redfish, USA
- Bronzini, Greece
- Kampachi, Mexico
- Pacifico Striped Bass, Mexico
- Bluehole Trout, Castalia, OH
- Black Cod (Sablefish), USA
- Pacific Doversole, USA
- Atl. Halibut, Canada
- Marker Swordfish Loins, USA
- Yellowfin Tuna, #1 and 2+, USA
- Kingklip, Costa Rica
- Mahi Mahi, Ecuador
- Black Grouper, Mexico
- Red Grouper, USA
- Strawberry Grouper, Mexico
- Kitty Mitchell Grouper, USA
- B Liner Snapper, Mexico
- Lane Snapper, USA
- American Red Snapper, USA
-Wild Salmon season has had it pretty rough this year, with both the the challenge in sourcing fish, as well as getting fish here from Alaska. The less travel, the less flights heading this way. Lately, we have been fortunate as our shipments have been making it in with Coho, Kings and Ivory Kings and this week we are featuring Hoop Net King Salmon.
-Atlantic Salmon remains at a great price with no shortage in supply.
-Lake Fish remains tight due to the warm weather, which means the boats are docked. As usual, we expect this to change as the temps start to drop and the fish are not as deep.
-Striped Bass fishing has been pretty slow, with high hopes that availability will increase mid-September. Keep in mind that we have Pacifico Striped Bass in house as a great replacement to wild product.
-Pricing remains high, and sourcing remains difficult with Mahi.
-Tuna is expected to be tight, bu sword supplies are looking great this week!
-Skate is in peak production with low prices and great landings.
-There is an expected decrease of 16% in landings for the 2020 scallop harvest, and it is also noted that scallop sizing is smaller for the season as well.
East Coast Oyster Availability:
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
Damariscotta River, Maine
2-2.5″/ Sweet, approachable oyster- East coast taste with west coast style
Damariscotta River, ME
Very briny with a sweet finish
- Egg Island
Lewis Bay of Yarmouth, MA
Full meats with an impressive full brine and earthy finish
- Great White
3.5″/ Moderate salt content with prolonged sweet ocean finish
- Sweet Island Kiss
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.
- Naked Islander
Chappell Creek, Canada
3.5″+/ A unique combination of salty and sweet flavors- clean, crisp with a briny liquor
- Savage Blonde
Prince Edward Island, CAN
2.75″/ Sharp brine with crunchy meats and a sweet stony finish
Cape Cod Bay, Nantucket Sound, MA
3-3.5″/ Very clean with a distinct deep cupped shell and sweet briny flavor
MA | 3″
West Coast Oyster Availability:
- Compass Point
Samish Bay, WA
3″/ A nice briny oyster that has a melon finish
- Sunset Beach
Lower Hood Canal, Puget Sound, WA
3.5” / Plump, robust meats that are briny and full flavored
- Willapa Bay
Willapa Bay, WA
3″/ Full, firm meats with a light brininess, sweet flavor and cucumber finish
Stellar Bay / Vancouver Island – British Columbia, Canada
2″/ Nice salt content. Robust and full of meat with a sweet cucumber finish.