Featured Specialty Seafood:

Norwegian Halibut

Product of: Norway
Catch Method: Aquaculture Raised

Our Nordic Halibut is farmed in the fjords surrounding Averoy Island on the west coast of Norway. Since 1995, Nordic Halibut has continuously expanded operations, though have kept their annual production to less than 1,000 tons. This slow growth has been intentional: rather than force volume, the focus has always been on the welfare of the fish. Superior brood stock is key where all are carefully selected for size, health, age and attitude. Stocking density is low, and no antibiotics, chemicals or other drugs are ever used during grow out. The fillets are thick with a slightly higher yield compared to wild halibut, and the meat has a finer texture and quality with a crisp and clean flavor. Prepare Nordic Halibut as you would wild, but it can also be enjoyed in sashimi or crudo presentations as well.

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.

Kingklip

Product Of: Costa Rica
Catch Method: Trawl Caught

Mainly caught as a bycatch, Kingklip is known for its mild and slightly sweet flavor. The meat has a dense, yet tender texture that often takes longer to cook compared to other whitefish. Cooking suggestions include baking, broiling, frying, grilling, poaching and smoking, as well as a great addition to soups and stews.

Specialty Seafood Availability:

  • Arctic Char, Iceland
  • Cod Loins, Iceland
  • Jumbo Fluke, USA
  • Haddock Fillets, USA
  • Monkfish, USA
  • Boston Pollock (Blue Cod), USA
  • Black Cod (Sablefish), USA
  • Wolffish, Norway
  • Whole Turbot
  • Bronzini, Whole, Greece
  • Bronzini Fillet, Turkey
  • Barramundi, Singapore
  • Kampachi, Baja Mexico
  • Hamachi
  • Opah, USA
  • Pacifico Striped Bass, Mexico
  • Catalia Blue Hole Trout, Ohio
  • Atlantic Halibut, USA
  • Pacific Doversole, USA
  • Farmed Halibut, Norway
  • Sturgeon, USA
  • Mahi Mahi, Ecuador
  • Kingklip, Costa Rica
  • Black Grouper, Mexico
  • Red Grouper, USA
  • Hog Snapper, Mexico
  • Yellowtail Snapper, Ecuador
  • American Red Snapper, USA
  • Caribbean Red Snapper, Mexico
  • Pacific Lane Snapper, USA
  • Fresh Holiday Fish:
  • Spanish Mackerel
  • Fresh Ocean Smelts
  • Live American Eel

Featured East Coast Oyster:

NAUTI PILGRIM

Harvest Locations: Massachusetts

Size: 2.5” in length

Flavor Profile: Distinct sweet and briny flavor perfect for any palate. The idea mix of taste and texture in a smaller size.

Description: For those who desire that distinctive sweet/salty taste combination but in a petite fashion, Nauti Pilgrim oysters are the perfect fit. Harvested from clean, nutrient-rich waters, they offer the ideal mix of taste and texture in a smaller size.

East Coast Oyster Availability:

  • Great White
    Barnstable, MA
    3.5″/ Moderate salt content with prolonged sweet ocean finish 
  • Wianno
    Cape Cod Bay, Nantucket Sound, MA
    3-3.5″/ Very clean with a distinct deep cupped shell and sweet briny flavor
  • Hurricane Harbour
    Northumberland Strait, PEI
    3″ / High salinity with firm, crisp meats and a sweet 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
  • Moondancers
    Damariscotta River, ME
    Very briny with a sweet finish 
  • Belon
    Quahog Bay Harpswell, ME
    3-4.5″/ Strong brine with intense copper finish 
  • Barstool
    Chappell Creek
    2.5″-3″/ Shells are light in color with a clean crisp flavor 
  • Ichabod
    Kingston Bay, MA
    3.5″/ Meaty- A perfect balance of sweet and salty, with a clean, crisp flavor resembling the waters in which it is grown.
  • Martha Vineyard
    Martha’s Vineyard, MA
    3.5” / Plump and full of liquor- very smooth 
  • Nauti Pilgrim
    Cape Cod Bay
    2.5″/ A nice rounded cup, with the perfect flavor combination of sweetness and saltiness that provide a smaller, yet equally pleasing mouthful of enjoyment. 
  • Pickle Point
    PEI, Canada3″/ Robust, deeply cupped shells with a flavor profile driven by high salinity 
  • Raspberry Point
    New London Bay- PEI, Canada
    3.25″/ Crunchy meat with a gentle brine and sweet mushroom finish
  • Thunder Caps
    PEI, Canada
    3″/ Rich and salty liquor with a crisp sweetness
  •  

Featured West Coast Oyster:

SUN HOLLOW OYSTERS

Harvest Location: Hood Canal, Washington

Grown on the cobbled beaches of the Puget Sound, this is truly a gem of a Pacific Oyster. Because they are beach grown, they have hard, fluted shells that are easy to shuck and full
of plump meats!

West Coast Oyster Availability:

  • Midnight Bay
    Hood Canal, WA
    4”/ Full meats, excellent on the half shell and perfect for grilling
  • Sun Hollow
    Hood Canal, WA
    2.75″/ Sweet brine, bursting meat and an earthy finish
  • Elkhorn
    Willapa Bay, Washington Coast
    3″/ Firm meats, high brine, sweet flavor and melon finish
  • Swinomish
    Similk, WA
    3.5″/ A mild brine, followed by seaweed and honeydew notes. Strong/ sturdy shell

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