Market Update- Feb 18th

Featured Specialty Seafood:

OPEN BLUE COBIA

Product of: Panama
Catch Method: Aquaculture Raised

Bearing a striking resemblance to a shark, our Cobia are raised in the clean, deep waters far offshore in Panama. Situated in a protected no-take zone of 2,500 acres of water, this pristine natural environment is home only to Open Blue and indigenous marine species. At Open Blue, sustainability is woven into every aspect of operation from protected waters to improving community impact. Chefs love this versatile fish for its firm flesh, mild flavor, and versatility in the kitchen. Cobia is delicious raw and perfect for sushi, sashimi or ceviche, and can also be grilled, poached, steamed, fried or smoked. Because of its high oil content, the flesh always stays succulent and moist, no matter the preparation method.

JUMBO BLACK BASS

Product Of: USA
Catch Method: Handlines

Black bass has a medium flake, mild/ delicate flavor and a tender, yet firm texture. It is extremely versatile and used in whole fish preparations. Cooking preparations include baking, broiling, grilling, poaching, sauteing and steaming.

FRESH SKREI COD

Product of: Norway
Catch Method: Aquaculture Raised

In season from January through April, Skrei Cod is a type of Norwegian Cod that makes its way from the Barents Sea back to its spawning grounds. Skrei Cod is MSC Certified and known for its lean meat that has a delicate, fresh and clean flavor.

Specialty Seafood Availability:

  • Kvaroy Arctic Salmon
  • King Salmon, USA
  • Arctic Char, Iceland
  • Black Bass, USA
  • Cod Loins, Iceland
  • Skrei Cod, Norway
  • Jumbo Fluke, USA
  • Haddock, USA
  • Monkfish Fillet, USA
  • Ocean Perch, Canada
  • Wild Striped Bass, USA
  • Pacifico Striped Bass, Mexico
  • Sole 4-6, USA
  • Bronzini, Greece
  • Cobia, Panama
  • Redfish, USA
  • Fresh Rock Shrimp 16/20, USA
  • Atl. Halibut, Canada
  • Sturgeon, USA
  • Yellowfin Tuna, #1 and 2+, USA
  • Swordfish, USA
  • Mahi Mahi, Ecuador
  • Bluenose Fillet
  • Rockfish, USA
  • Golden Tilefish, Mexico
  • Black Grouper, Mexico
  • Red Grouper, USA
  • Yellowedge Grouper, USA
  • American Red Snapper, USA
  • Caribbean Red Snapper, Mexico
  • Pacific Lane Snapper, USA

Market Updates:

  • Lakefish availability is limited with the current weather conditions.
  • Atlantic Salmon has been steady but is expected to increase with the start of Lent.
  • Atlantic Halibut landings have been limited and are expected to be through the rest of the week.
  • The Pacific Halibut season opens on March 6th with a couple of factors working in our favor for an increased product amount. The fishery is opening with an increased quota over last year, and an extended colure which will now be mid-December.
  • Black Bass fishery has been steady.
  • Wild Striped Bass fishing has been steady and prices are starting to lower now that the holiday has passed.
  • The Grouper fishery is closed in the Atlantic and Mexican Gulf and will not reopen until April 1st.
  • Flounder supply will be limited as the boats are headed in again due to the storms.
  • Monkfish has been steady.
  • Icelandic production has been strong.
  • Live Lobster prices continue to increase, as there are little to no lobster available due to the storms.
  • Sea Scallop prices continue to rice, especially on the larger sizes.

East Coast Oyster Availability:

  • Fortune | PEI Canada
    12 ct/ 25 ct / Clean shells, always uniform in size and a super fresh flavor. 
  • 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 
  • Mookiemoto | Damariscotta River, Maine
    2-2.5″/ Sweet, approachable oyster- East coast taste with west coast style
  • Sweet Island Kiss | PEI, Canada
    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. 
  • Blackberry Point | Malpeque Bay, PEI
    3.5″/ Deep cups, full plump meats with the clean crispness of a cold water oyster. Mild sweetness upfront and a medium brine on the finish. 
  • Barstool | Chappell Creek
    2.5″-3″/ Shells are light in color with a clean crisp flavor
  • Misty Point | VA
    3”/ High salinity up front finishing sweet with a hint of celery and grass
  • Plimoth 102s | Plymouth Bay, MA
    With 10 foot tides, the oysters split time on the sandbar & underwater giving Plimoth102s a deep, sun bleached cup. The flavor starts w/ a mild brine, then finishes clean, sweet & bright.
  • Moondancers | Damariscotta River, ME
    Very briny with a sweet finish
  • Great White | Barnstable, MA
    3.5″/ Moderate salt content with prolonged sweet ocean finish
  • Belon | Quahog Bay Harpswell, ME
    3-4.5″/ Strong brine with intense copper finish

West Coast Oyster Availability:

  • Tide Point | Willapa Bay, WA
    Medium brine, and a clean, slightly sweet finish. A strong shell, a short and deep cup, and a full meat with little room for liquor.

     

  • Hammersley | Hammersley Inlet
    Big, plump, deeply fluted and unsubtle. Full flavored with a strong cucumber finish
  • Elkhorn | Willapa Bay, WA Coast
    3″/ Firm meats, high brine, sweet flavor and melon finish
  • Fanny Bay | Baynes Sound, British Columbia, Canada
    2.75”/ Plump meats with full brine and a sweet mineral finish

     

  • Deep Bay | Vancouver Island, British Columbia
    Clean with a good brine for a west coast oyster. Good salt content with a sweet cucumber finish.