Featured Specialty Seafood:

Golden Tilefish

Product Of: USA
Catch Method: Long Line

Beautifully colored both in and out of the water, Golden Tilefish are targeted within a selective fishery with little by catch. Firm and mild tasting, Golden Tilefish offers a variety of options to the chef. Feeding heavily on crustaceans, Tilefish is mild, yet distinctive, clean in flavor and often compared to lobster or crab. The meat cooks up white with a firm, flaky texture.

Cooking suggestions include baking, broiling, frying, poaching or sauteing with an overall favorite of pan searing. The meat holds together well, which also makes it a good candidate for soups and stews.


Product of: USA/ Mid Atlantic
Catch Method: Hook and line
Sustainability: Best Choice

The Wreckfish fishery is extremely well managed and product is often hard to come by as there are very few devoted vessels for the industry. Only two or three boats in the U.S. are actively fishing at one time, and the quota is divided between those few fishermen. Specific gear is used for fishing so the habitat floor is not impacted and by catch remains almost non-existent. Wreckfish get their name because they are often found around abandoned shipwrecks in deep water banks and around floating lines of wreckage in the open ocean and harvested around the Charleston Bump, off the coast of South Carolina. They have a firm white flesh with a large heavy flake and a mild flavor similar to that of grouper and sea bass.

Onaga Queen Snapper

Product of: Atlantic/ Eastern Caribbean
Catch Method: Handline
Sustainability: Good Alternative

Onaga Snapper are line caught by deep-water hand line gear in the waters of the Caribbean. Onaga are beautiful fish with its brilliant red color and unique, long caudal fins. Its flesh is clear/ light pink in color and white when cooked. Onaga has a soft, moist texture, delicate flavor, mild sweetness and large, moist flakes when cooked. Suggested preparations include raw as sashimi, grilled, baked, steamed or sauteed.

Specialty Seafood Availability:

  • Arctic Char, Iceland
  • Cod Loins, Iceland
  • Jumbo Fluke, USA
  • Haddock Fillets, USA
  • John Dory, USA
  • Monkfish, USA
  • Medium Striped Bass, USA
  • Boston Pollock (Blue Cod), USA
  • Wolffish
  • Barrelfish, USA 
  • Doversole
  • Turbot
  • Bronzini, Whole, Greece
  • Bronzini Fillet, Turkey
  • Barramundi, Singapore
  • Kampachi, Baja Mexico
  • Pacifico Striped Bass, Mexico
  • Catalia Blue Hole Trout, Ohio
  • Sturgeon, USA
  • Golden Corvina
  • Wreckfish, USA
  • Mahi Mahi, Ecuador
  • Black Grouper, Mexico
  • Red Grouper, USA
  • Yellowedge Grouper, USA
  • Hog Snapper, Mexico
  • American Red Snapper, USA
  • Caribbean Red Snapper, Mexico
  • Queen Snapper, Nicaragua
  • Golden Tilefish, Mexico

Featured Oyster:


Harvest Location: Chincoteague Island

Growing Method: The oystermen’s exceptional husbandry paired with revolutionary growing techniques ensure both quality and consistency, making these float grown bivalves as deliciously salty as they are beautiful.

Size: 3″ | Tumbled by the wind and the tide, these oysters offer unparalleled shuckability, uniformity and a higher meat to shell ratio.

Flavor Profile: Salty upfront, fading into bright, sweet hints of celery and grass.

East Coast Oyster Availability:

  • Great White
    Barnstable, MA
    3.5″/ Moderate salt content with prolonged sweet ocean finish
  • Alpine
    Prince Edward Island, CAN
    3.75″/ Boomerang shaped shell- Deep cup, crunchy bite and a clean aftertaste
  • Mookiemoto
    Damariscotta River, Maine
    2-2.5″/ Sweet, approachable oyster- East coast taste with west coast style
  • 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
  • Belon
    Quahog Bay Harpswell, ME
    3-4.5″/ Strong brine with intense copper finish
  • Thunder Caps
    PEI, Canada
    3″/ Rich and salty liquor with a crisp sweetness
  • Misty Point
    3”/ High salinity up front finishing sweet with a hint of celery and grass
  • Moondancers
    Damariscotta River, ME
    Very briny with a sweet finish
  • Hurricane Harbour
    Northumberland Strait, PEI
    3″ / High salinity with firm, crisp meats and a sweet finish

West Coast Oyster Availability:

  • Big Cove
    Southern South Puget Sound, WA
    3″/ Mildly salty & very sweet with a fruity, melon like finish
  • Buckley Bay
    Bayne’s Sound, British Columbia
    2-3″/ beach oyster, melon taste, salty finish
  • Kumamoto
    Oakland, Washington
    2″ /Mild brine with creamy meats and a honeydew finish
  • Sunset Beach
    Lower Hood Canal, Puget Sound, WA
    3.5” / Plump, robust meats that are briny and full flavored
  • Elkhorn
    Willapa Bay, Washington Coast
    3″/ Firm meats, high brine, sweet flavor and melon finish
  • Stellar Bay
    Deep Bay, British Columbia
    3″/ A rich, plump and creamy oyster with delightful melon sweetness and a lingering mild brine finish.