Market Update- December 5th

Market Update:

Talk to your local sales rep about our Prodemar Spanish Turbot, Sole and Genuine Wild Doversole availability! MORE INFO HERE
Halibut: The Pacific Halibut season has come to a close.
Salmon: Overall, the premium salmon market (Canada, Faroe, Scottish, Irish, etc.) is moving up. At this time, our buyers are unaware of any issues that would lead to a long term high market.
Sturgeon: We have been stocking Sturgeon on a weekly basis if you have any interest! Our Sturgeon are farmed in North Carolina and rated as a Best Choice under Monterey Bay’s Seafood Watch Program.
Black Bass: The quota has increased by 40% for 2020

Featured Specialty Seafood:

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.

Kingklip

Product Of: Costa Rica
Catch Method: Trawl Caught
Sustainability: Not Rated

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.

Black Bass

Product Of: MA, USA
Catch Method: Handlines
Sustainability: Best Choice

Along the Atlantic Coast, the Black Sea Bass Fishery has made an immense comeback within the last 20 years after being declared over fished. Thanks to improved reproduction/ growth rates and strict regulations, the fishery has completely recovered and is now deemed sustainable.

Now is the time to enjoy it as Black Bass is not always available. Black bass has a medium flake, mild/ delicate flavor and a tender, yet firm texture. It is extremely versatile and often used in whole fish preparations. Cooking preparations include baking, broiling, grilling, poaching, sauteing and steaming.

Specialty Seafood Availability:

Arctic Char, Iceland
Jumbo Black Bass, USA
Cod Loins, Iceland
Jumbo Fluke, USA
Haddock Fillets, USA
Monkfish, USA
Boston Pollock (Blue Cod), USA
Wolffish

Bronzini, Whole, Greece
Bronzino Fillet, Turkey
Barramundi, Singapore
Kampachi, Baja Mexico
Pacifico Striped Bass, Mexico
Catalia Blue Hole Trout, Ohio
Kingklip, Costa Rica
Pacific Rockfish, Canada

Sturgeon, USA
Pacific Doversole, USA
Mahi Mahi, Ecuador
Black Grouper, Mexico
Red Grouper, USA
Hog Snapper, Mexico
American Red Snapper, USA
Queen Snapper, Nicaragua

Featured Oyster:

PENN COVE SELECTS OYSTERS

Harvest Location: Samish River meets the Northern Puget Sound

Grow Out: SEAPA basket tide tumbled

Size: 3″/ Study shells great for shucking

Flavor Profile: Sheltered within an exquisitely tumbled shell, the meats of the Penn Cove Selects evoke all of the greatest characteristics of the Pacific Northwest. A salty-sweet brine offers a taste of the perfect union between the Samish River and the Puget Sound. Only to be followed with distinct seaweed & watermelon notes imparted on its meats by the mineral rich waters of Samish Bay.

East Coast Oyster Availability:

Great White
Barnstable, MA
3.5″/ Moderate salt content with prolonged sweet ocean finish
Fiddlehead
Lewis Bay-Cape Cod, MA
3.5-4″/ Surprisingly sweet and meaty with a briny liquor and light metallic finish
Lt. Island
Cape Cod Harbor
3.5” / Full bodied with a buttery flavor and clean finish
Misty Point
VA
3”/ High salinity up front finishing sweet with a hint of celery and grass
Wianno
Cape Cod Bay, Nantucket Sound, MA
3-3.5″/ Very clean with a distinct deep cupped shell and sweet briny flavor
Thunder Caps
PEI, Canada
3″/ Rich and salty liquor with a crisp sweetness
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
Lady Chatterley
Northumberland Strait, PEI, Canada
3.25” / Deep cups, medium-high salinity and a bright, clean finish
Beau Soleil
Miramichi Bay – New Brunswick, Canada
2.5″/ Refined and light flavor, medium brine and a slight yeasty Champagne-like finish.
French Kiss
Neguac, NB, Canada
2.5” / Deeply cupped with a briny liquor, profound salinity and a mild, sweet finish
Mookiemoto
Damariscotta River, Maine
2-2.5″/ Sweet, approachable oyster- East coast taste with west coast style
Alpine
Prince Edward Island, CAN
3.75″/ Boomerang shaped shell- Deep cup, crunchy bite and a clean aftertaste

West Coast Oyster Availability:

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
Kumamoto
Oakland, Washington
2″ /Mild brine with creamy meats and a honeydew finish

Penn Cove Select
Samish River meets Puget Sound, WA
3″/ Exquisitely tumbled shell- A salty sweet brine followed by distinct seaweed and watermelon notes
Deer Creek
Southwestern Hood Canal, WA
3.75″/ Light salt, cucumber finish
Elkhorn
Willapa Bay, Washington Coast
3″/ Firm meats, high brine, sweet flavor and melon finish