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.


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:


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
    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