Featured Specialty Seafood:

California Halibut

Product of: USA
Catch Method: Long line
Sustainability: Good Alternative

California Halibut/ Flounder are long line caught along the sandy bottoms of California (from the Sea of Cortez up to Quillayute River in British Columbia). It is a great option for those looking for a milder fish that holds up well on the grill. California Halibut fillets are firm and tend to be on the leaner side which is different than other meaty grill favorites. Fillets are mild and delicate in flavor and are prized for their fine texture and large flake.

Opah Loins

Product of: New Zealand
Catch Method: Long line

Certainly one of the most visually stunning species, Opah (Moonfish) were rarely fished in the earlier days of commercial fishing. Availability started to increase as long-lining for sword and tuna increased. Moonfish are caught far from shore, where waters are deep. All catch is monitored and in accordance with the Quota Management System. Opah is amazingly rich and creamy in flavor with a healthy oil content and cooks up white and moist. Opah can be broiled, fried, grilled, sauteed, smoked or steamed.

Specialty Seafood Availability:

  • Arctic Char, Iceland
  • Cod Loins, Iceland
  • Jumbo Fluke, USA
  • Haddock Fillets, USA
  • Monkfish, USA
  • Boston Pollock (Blue Cod), USA
  • Grey Sole Fillets, USA
  • Barrelfish, USA
  • King Kampachi
  • Bronzini, Whole, Greece
  • Bronzini Fillet, Turkey
  • Barramundi, Singapore
  • Cobia, Panama
  • Redfish, USA
  • Pacifico Striped Bass, Mexico
  • Catalia Blue Hole Trout, Ohio
  • Black Cod (Sablefish), USA
  • Atlantic Halibut, USA
  • Halibut Cheeks, USA
  • Mahi Mahi, Ecuador
  • Black Grouper, Mexico
  • Hog Snapper, Mexico
  • Pacific Lane Snapper, USA

Featured East Coast Oyster:


Harvest Locations: Damariscotta River, ME

Flavor Profile: Very briny with a sweet finish

Growout Method:Grown in the clean, fertile waters of the Damariscotta River, which for thousands of years has been renowned for some of the world’s best oysters. The oysters feed on natural phytoplankton where no artificial feeds or chemical additives are used. All oysters are now raised off of the sea floor in OysterGro™ cages which eliminates the potential for ecological damage to the river bottom from repeated dragging.

East Coast Oyster Availability:

  • Misty Point
    3”/ High salinity up front finishing sweet with a hint of celery and grass
  • Moondancers
    Damariscotta River, ME
    Very briny with a sweet finish
  • Washburn Island
    Falmouth, MA
    3.75″/ Very full meats with an amazing salty and creamy flavor
  • Wianno
    Cape Cod Bay, Nantucket Sound, MA
    3-3.5″/ Very clean with a distinct deep cupped shell and sweet briny flavor
  • Nauti Pilgrim
    Cape Cod Bay
    2.5″/ A nice rounded cup, with the perfect flavor combination of sweetness and saltiness that provide a smaller, yet equally pleasing mouthful of enjoyment.
  • 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
  • Malabar
  • Washburn Island
    Falmouth, MA
    3.75″/ Very full meats with an amazing salty and creamy flavor
  • Ichabod
    Kingston Bay, MA
    3.5″/ Meaty- A perfect balance of sweet and salty, with a clean, crisp flavor resembling the waters in which it is grown.
  • Mookiemoto
    Damariscotta River, Maine
    2-2.5″/ Sweet, approachable oyster
  • Savage Blonde
    Prince Edward Island, CAN
    2.75″/ Sharp brine with crunchy meats and a sweet stony finish

Featured West Coast Oyster:


Harvest Locations: Southern end of Hood Canal, Washington

Size: 3″

Harvest:Beach grown

Flavor Profile: A light brine oyster with an organic mineral finish, and supple under tones of spinach.

Suggested Use: Great on the half shell and great on the grill

West Coast Oyster Availability:

  • Kumamoto
    Oakland, Washington
    2″ /Mild brine with creamy meats and a honeydew finish
  • Mirada
    Hood Canal, WA
    3″/ Full meats and slightly briny with a crisp, sweet finish
  • Rock Point
    Hood Canal, WA
    2.75″/ Creamy and sweet with cucumber flavors
  • Shigoku
    Samish Bay, WA
    2.25″/ Flavor is sweet and briny with a cucumber finish
  • Sun Hollow
    Hood Canal, WA
    2.75″/ Sweet brine, bursting meat and an earthy finish