Market Update- January 23rd

Featured Specialty Seafood:

North Atlantic Halibut

Product Of: Canada
Catch Method:Hook/Line
Sustainability: Good Alternative

Halibut is a member of the Flounder family, and is one of the largest and fastest swimming flatfish species. It is extremely versatile with a thick and meaty flesh that holds together for a variety of cooking methods and can withstand most sauces. Fillets are very mild, sweet in flavor and lean. Halibut can be baked, broiled, grilled, poached, sauteed or steamed, and is excellent for kabobs.

Cobia Fillets

Product of: Panama
Catch Method: Aquaculture Raised
Sustainability: Good Alternative

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.

Specialty Seafood Availability:

  • Arctic Char, Iceland
  • Cod Loins, Iceland
  • Skrei Cod, Norway
  • Haddock Fillets, USA
  • Monkfish, USA
  • Boston Pollock (Blue Cod), USA
  • Skate Cheeks, USA
  • Bronzini, Whole, Greece
  • Bronzini Fillet, Turkey
  • Cobia, Panama
  • Redfish, USA
  • Pacifico Striped Bass, Mexico
  • Catalia Blue Hole Trout, Ohio
  • Atlantic Halibut, USA
  • Sturgeon, USA
  • Golden Corvina
  • Kingklip
  • Mahi Mahi, Ecuador
  • Black Grouper, Mexico
  • Golden Tilefish, USA

Featured East Coast Oyster:

BOOMAMOTO

Harvest Locations: Barnstable, MA

Size: Petite 1.5″-2.5″

Flavor Profile: Always creamy, petite and deeply cupped with a mind-blowing sweet finish that distinguishes them from
anything else.

Growout Method: The seeds are raised in upwellers until they are large enough to be hand planted and farm raised on the sandy bottoms of Barnstable Harbor. Boomamotos are shaken and stirred by the Nantucket sounds nutrient rich waves until they reach a perfect balance of cape cod’s subtle, but full bodied flavors.

East Coast Oyster Availability:

  • Martha Vineyard
    Martha’s Vineyard, MA
    3.5” / Plump and full of liquor- very smooth
  • Moonrise
    Crowe’s Pasture Beach – East Dennis, Massachusetts
    3.5″/ Salty and sweet
  • Rock Harbor
    Cape Cod Bay, Orleans, MA
    3.75”/ Sweet brine with a slightly sweet vegetal finish
  • Whaleback
    Damariscotta River, New Castle, ME
    Rugged brine, followed by hefty midtones and an abrupt clean finish
  • Belon
    Quahog Bay Harpswell, ME
    3-4.5″/ Strong brine with intense copper finish
  • Great White
    Barnstable, MA
    3.5″/ Moderate salt content with prolonged sweet ocean finish
  • Lady Chatterley
    Northumberland Strait, PEI, Canada
    3.25” / Deep cups, medium-high salinity and a bright, clean finish
  • Great White
    Barnstable, MA
    3.5″/ Moderate salt content with prolonged sweet ocean finish
  • Mookiemoto
    Damariscotta River, ME
    2-2.5″/ Sweet, approachable oyster- East coast taste with west coast style
  • 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
  • Misty Point
    VA
    3”/ High salinity up front finishing sweet with a hint of celery and grass
  • First Light
    Popponesset Bay, Mashpee Cape Cod, MA
    3″/ Clean, distinct taste of the sea, unique to the area
  • Moondancers
    Damariscotta River, ME
    Very briny with a sweet finish
  • Wianno
    Cape Cod Bay, Nantucket Sound, MA
    3-3.5″/ Very clean with a distinct deep cupped shell and sweet briny flavor
  • Dayboat
    Long Island Sound
  • Malabar

Featured West Coast Oyster:

PENN COVE SELECTS

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.

West Coast Oyster Availability:

  • Buckley Bay
    Bayne’s Sound, British Columbia
    2-3″/ beach oyster, melon taste, salty finish
  • Hammersley
    Hammersley Inlet, South Puget Sound, WA
    4″/ Deep cupped, meaty, full flavored with a mild brininess and a cucumber mineral finish.
  • Midnight Bay
    Hood Canal, WA
    4”/ Full meats, excellent on the half shell and perfect for grilling
  • Penn Cove Select
    Samish River meets Puget Sound, WA
    3″/ Exquisitely tumbled shell- A salty sweet brine followed by distinct seaweed and watermelon notes