Featured Specialty Seafood:

Nantucket Lightship Sea Scallops (40-50 ct.)

Product Of: USA- Nantucket Island, MA

Harvested off the southeast coast of Nantucket Island, our wild scallops are sustainably caught and processed under US Regulations. Wild sea scallops have a sweet, rich taste that is mild in flavor with a touch of brine.

Sustainability: The Atlantic Scallop population is near record high and the fishery operates at sustainable levels. The collaborative work of scallop fishermen, scientists, fishery managers and environmentalists are responsible for keeping this fishery sustainable for today and the future.

Large Golden Tilefish

Product Of: USA
Catch Method: Long Line

Beautifully colored both in and out of the water, Golden Tilefish are targeted within a selective fishery with little by catch. Firm and mild tasting, Golden Tilefish offers a variety of options to the chef. Feeding heavily on crustaceans, Tilefish is mild, yet distinctive, clean in flavor and often compared to lobster or crab. The meat cooks up white with a firm, flaky texture. Cooking suggestions include baking, broiling, frying, poaching or sauteing with an overall favorite of pan searing. The meat holds together well, which also makes it a good candidate for soups and stews.

Jumbo Black Bass

Product Of: MA, USA
Catch Method: Handlines

Along the Atlantic Coast, the Black Sea Bass Fishery has made an immense comeback within the last 20 years after being declared over fished. Thanks to improved reproduction/ growth rates and strict regulations, the fishery has completely recovered and is now deemed sustainable. Black bass has a medium flake, mild/ delicate flavor and a tender, yet firm texture. It is extremely versatile and used in whole fish preparations. Cooking preparations include baking, broiling, grilling, poaching, sauteing and steaming.

Specialty Seafood Availability:

  • Arctic Char, Iceland
  • Troll King Salmon, Wild, South America
  • Jumbo Black Bass, USA
  • Cod Loins, Iceland
  • Skrei Cod, Norway
  • Haddock Fillets, USA
  • Jumbo Fluke, USA
  • Monkfish, USA
  • Boston Pollock (Blue Cod), USA
  • Barramundi, Singapore
  • Bronzini, Whole, Greece
  • Bronzini Fillet, Turkey
  • Redfish, USA
  • Catalia Blue Hole Trout, Ohio
  • Atlantic Halibut, USA
  • Halibut Cheeks, USA
  • Sturgeon, USA
  • King Kampachi
  • Kingklip
  • Mahi Mahi, Ecuador
  • Hog Snapper, Mexico
  • Black Grouper, Mexico
  • Red Grouper, USA
  • American Red Snapper, USA
  • Pacific Lane Snapper, USA
  • Golden Tilefish, USA
  • Nantucket Bay Scallops, 40-50 ct.
  • Sea Urchin

Featured East Coast Oyster:


Harvest Locations: Massachusetts

Size: 2.5” in length

Flavor Profile: Distinct sweet and briny flavor perfect for any palate. The idea mix of taste and texture in a smaller size.

Description: For those who desire that distinctive sweet/salty taste combination but in a petite fashion, Nauti Pilgrim oysters are the perfect fit. Harvested from clean, nutrient-rich waters, they offer the ideal mix of taste and texture in a smaller size.

East Coast Oyster Availability:

  • Fat Dog
    Little Bay, NH
    3-4” / Leads with a volley of brine before yielding to a clean, bright finish
  • Malpeque
    West Shores of 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
  • Martha Vineyard
    Martha’s Vineyard, MA
    3.5” / Plump and full of liquor- very smooth
  • Mookiemoto
    Damariscotta River, Maine
    2-2.5″/ Sweet, approachable oyster- East coast taste with west coast style
  • 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.
  • Belon
    Quahog Bay Harpswell, ME
    3-4.5″/ Strong brine with intense copper finish
  • Naked Islander
    Chappell Creek, Canada
    3.5″+/ A unique combination of salty and sweet flavors- clean, crisp with a briny liquor
  • 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
  • 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
  • Barstool
    Chappell Creek, Canada
    2.5″-3″/ Shells are light in color with a clean crisp flavor
  • Moondancers
    Damariscotta River, ME
    Very briny with a sweet finish
  • Great White
    Barnstable, MA
    3.5″/ Moderate salt content with prolonged sweet ocean finish

Featured West Coast Oyster:


Harvest Location: Similk, WA

Grow Out: Bag raised on the beach to provide a strong, sturdy shell

Size: 3-3.5″/ Study shells great for shucking

Flavor Profile: The meat of the Fidalgo Bay Oysters evokes all of the greatest characteristics of the Pacific Northwest. A mild brine followed by seaweed and honeydew notes imparted on its meat by the mineral rich waters Similk Bay.

West Coast Oyster Availability:

  • Cortes Island
    Cortes Island, British Columbia
    2.5-3″/ Briny, full flavored finish – salty and sweet with a fruity finish
  • Fish Point
    3.5″/ Full, firm meat relinquishes delicate cucumber notes and a crisp salty brine
  • Skookum
    Little Skookum Inlet, South Puget Sound, WA
    3.5”/ Full flavors, low brine and vegetable like finish
  • Sunset Beach
    Lower Hood Canal, Puget Sound, WA
    3.5” / Plump, robust meats that are briny and full flavored
  • Kumamoto
    Oakland, Washington
    2″ /Mild brine with creamy meats and a honeydew finish
  • Swinomish
    Similk, WA
    3.5″/ A mild brine, followed by seaweed and honeydew notes. Strong/ sturdy shell