Featured Specialty Seafood:
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.