Featured Specialty Seafood:
WILD PATAGONIA KING SALMON
Product of: Southern South America
Catch Method: Hook and Line/ Troll
Along the frigid coasts and rivers of Southern America and the Pacific Northwest, swims the Chinook Salmon. Chinook are a non native species in South America, however have become a premier destination for Chinook fishing. They were originally introduced to the area in 1977 in a small stream, as well as raised in net pens in the ocean for harvest. Through the years came escapement which led to rapid colonization of these salmon throughout the river systems in the area.
Chinook salmon has a pronounced buttery, rich taste and are the most prized salmon in the culinary world. They are oily, flaky and meaty in texture and with the exception of some white-meat strains of Chinook, the flesh is almost always red, never pink.
Simple treatments are perfect for this rich salmon, but the fish can also stand up to hearty flavorings.
MID ATLANTIC WRECKFISH
Product Of: Canada
Catch Method: Hook and Line
The Wreckfish fishery is extremely well managed and product is often hard to come by as there are very few devoted vessels for the industry. Only two or three boats in the U.S. are actively fishing at one time, and the quota is divided between those few fishermen.
NEW! FORTUNE OYSTERS
Product of: PEI, Canada
As fresh as the day they were plucked from the ocean. These are choice oysters meaning all shells are super clean and uniform in size. They have a 30 day shelf life from the pack date and are in a breathable container.
“To end up with the best oysters, you need the best people. At Fortune, we’re a hardworking crew of specialists in every discipline involved. From researchers and field workers, to scientists and technological experts, like you, we know a good oyster when we taste one.”
Specialty Seafood Availability:
- Kvaroy Arctic Salmon
- King Salmon, USA
- Arctic Char, Iceland
- Cod Loins, Iceland
- Jumbo Fluke, USA
- Monkfish Fillet, USA
- Ocean Perch, Canada
- Sole, USA
- Wild Striped Bass, USA
- Pacifico Striped Bass, Mexico
- Bronzini, Greece
- Castalia Blue Hole Trout, Ohio-USA
- 16/20 Fresh White North Carolina Shrimp, 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
- American Red Snapper, USA
- B Liner Snapper, USA
- Pacific Lane Snapper, Panama
- Large Stone Crab Claws, USA
- The walleye situation isn’t great. The colder temps and wind are keeping fishermen in and the Canadians are seeing some ice issues in certain areas. There isn’t anything in the pipeline currently but there is always a chance we can pick some up should it become available.
- Golden Tilefish season has opened in Florida and the boats have landed.
The first shipment of Gulf Wild American Red snapper in a few weeks is arriving today. Most of these fish will be 4lbs +. Grouper is in short supply…we have mostly Reds coming. The Gulf closure starts next week so it will put further pressure on supply.
- Wild Striped Bass fishing has improved from weeks past, pricing remains the same.
- Tuna supplies are tightening which means prices are firm.
- Halibut pricing is pretty low for the time being, as large quantities of fish are landing.
- Due to an expected increase in demand in January, Atlantic Salmon prices have increased.
- Overall, the Icelandic fishery has been off to a great start with good landings, high demand, and steady pricing.
- Flounder boats have landed driving the price down.
- Black Bass has been strong
- Don’t forget about Pacifico Striped Bass!
- Live Lobster price is increasing very minimal.
- Scallop prices are going up. Looking ahead, larger scallops (U8,U10,U12) are going to continue to increase. Price relief usually happens in March but the areas that are opening this year only yield smaller scallops. Just be ready for continuous increases in prices for the foreseeable future
East Coast Oyster Availability:
- 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 sweet finish.
- Great White | Barnstable, MA
3.5″/ Moderate salt content with prolonged sweet ocean finish
- Mookiemoto | Damariscotta River, Maine
2-2.5″/ Sweet, approachable oyster- East coast taste with west coast style. (Pictured Bottom Right)
- MoonDancers | Damariscotta River, ME
Very briny with a sweet finish
- Raspberry Point |New London Bay- PEI, Canada
3.25″/ Crunchy meat with a gentle brine and sweet mushroom finish
- Hammerhead | MA
- Fortune | PEI, Canada
12 ct/ 25 ct / Clean shells, always uniform in size and a super fresh flavor.
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
- Deer Creek | Southwestern Hood Canal, WA
3.75″/ Light salt, cucumber finish