Market Update- Feb 4th

Featured Specialty Seafood:

PACIFICO STRIPED BASS

Sustainability: 4 Star BAP Cert.

From northern Baja California, Mexico, the Pacifico Striped Bass are raised in the cold, clear waters of the open Pacific ocean. Underwater currents, combined with proximity to a submarine canyon, provide natural and sustainable cleansing of the site. The distance from the coastline ensures protection from land sourced contaminants & allows for isolation. The striped bass diet is formulated to optimize fish welfare and fish-in-fish-out ratio. Their feed contains no terrestrial land protein and utilizes trimmings from existing fisheries to minimize the use of wild fish meal. They work to closely match the diet the fish would have in the wild and the primary feed contains no hormones, no antibiotics and is BAP-certified. Striped Bass maintains an appearance, flavor and texture that holds up to any type of prep.

GULF WILD RED GROUPER

Product Of: USA- FL
Catch Method: Longline
Sustainability: Good Alt.

Each fish is gill tagged with the exact location of catch, catch method, captain and the vessel from which it was caught for 100% traceability.

TIDEPOINT OYSTERS

Product of: Willapa Bay, WA

Taste Profile:
Firm and full meats with a medium brine and a clean, slightly sweet finish.

ECUADORIAN MAHI MAHI

Product Of: Ecuador
Catch Method: Long Line
Sustainability: Good Alt.

Mahi is a great option currently as availability has been steady and prices are low.

Specialty Seafood Availability:

  • Kvaroy Arctic Salmon
  • King Salmon, USA
  • Arctic Char, Iceland
  • Jumbo Black Bass, USA
  • Cod Loins, Iceland
  • Jumbo Fluke, USA
  • Monkfish Fillet, USA
  • Ocean Perch, Canada
  • Boston Pollock, USA
  • Wild Striped Bass, USA
  • Pacifico Striped Bass, Mexico
  • Sole 4-6, USA
  • Bronzini, Greece
  • Redfish, USA
  • Castalia Blue Hole Trout, Ohio-USA
  • Atl. Halibut, Canada
  • Yellowfin Tuna, #1 and 2+, USA
  • Mahi Mahi, Ecuador
  • Golden Tilefish, Mexico
  • Pompano, USA
  • Wreckfish, USA
  • Black Grouper, Mexico
  • Red Grouper, USA
  • Yellowedge Grouper, USA
  • American Red Snapper, USA
  • Caribbean red Snapper, Mexico
  • B Liner Snapper, USA
  • Ono Wahoo, USA
  • King Mackerel, USA

Market Updates:

  • Lake fish supplies are low to non-existent due to weather issues. Ice has caused problems already and it isn’t expected to get better in the next week or so.
  • Swordfish supplies are extremely low and availability is expected to remain limited for the next several days.
  • Tuna supplies are getting better and prices should come down a little for next week.
  • Halibut supplies remain good and we will have fish for Valentine’s Day week.
  • There are fishing closures for the grouper industry. Fishing on Mexico’s side of the gulf closed on February 1st, which means the effects of the closure will start to show within a week. The gulf side of the US is still open.
  • Finally the Snapper boats have arrived providing additional availability, and lowering prices.
  • Flounder prices are up a little with the bad weather affecting the fishing up North.
  • The Icelandic season is in full swing- Cod Loins look great, and Arctic Char has been readily available.
  • The winter storms continue to effect the lobster market on the North East Coast. Prices will continue to rise.
  • Stone Claw availability is limited.

East Coast Oyster Availability:

  • Fortune | PEI, Canada
    12 ct/ 25 ct / Clean shells, always uniform in size and a super fresh flavor.

     

  • Great White | Barnstable, MA
    3.5″/ Moderate salt content with prolonged sweet ocean finish

     

  • Malpeque | Malpeque Bay – PEI, Canada
    3.25″/ Medium salt with a buttery, full-bodied finish.

     

  • Raspberry Point | New London Bay- PEI, Canada
    3.25″/ Crunchy meat with a gentle brine and sweet mushroom finish

     

  • Whaleback | Damariscotta River, New Castle, ME
    Rugged brine, followed by hefty midtones and an abrupt clean finish

     

  • Barstool | Chappell Creek
    2.5″-3″/ A clean crisp flavor

     

  • Belon | Quahog Bay Harpswell, ME
    3-4.5″/ Strong brine with intense copper 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

     

  • Cupid’s Arrow | Damariscotta River Maine, USA
    2.5-3″/ Full & pleasantly firm meat complimented with a bright burst of brine which yields to a medium sweetness
  • Fireside | Crowes Pasture Beach, MA
    Being on miles of sandy tidal flats, we see a clean oyster both inside and out. Plump meats, medium brine, notes of umami and a clean sweet mineral finish.

     

  • MoonDancers | Damariscotta River, ME
    Very briny with a sweet finish

     

  • Island Kiss | Duxbury, MA
    Full cups on the smaller side, with a highly segmented flavor profile, strong salinity up front gives way to vegetal, buttery richness and a long sweet finish.

     

  • Mookiemoto | Damariscotta River, Maine
    2-2.5″/ Sweet, approachable oyster- East coast taste with west coast style

     

  • Sex on the Beach | Barnstable, MA
    Protected from weather, these grants are able to grow their oysters in cages with no lids! Big tides and fresh water food source gives these oysters their plump meats, perfect brine, and a clean, sweet mineral taste.

     

  • Snow Island | Quahog Bay, Harpswell, ME
    5″/ High in salt with lots of grassy, earthy undertones. Straight up Maine perfection.

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.
  • Dabob | Dabob Bay – Hood Canal, WA
    3″/ Crisp and briny with a fresh and sweet melon finish

     

  • Hammersley | Hammersley Inlet
    Big, plump, deeply fluted and unsubtle. Full flavored with a strong cucumber finish