Featured Specialty Seafood:

KVAROY SALMON

From the beautiful island located on the Norwegian Inner Passage on the Arctic Circle, Kvaroy Arctic Salmon is redefining the salmon-farming industry through innovation and deep concern for the future.

THE SALMON – The flavor of Kvaroy Salmon has a merroir that reflects the waters in which they are raised. The water is cool and clear, with a deep fjord current that keeps the water fresh, the salmon exercised and results in a clean, pristine flavor. They are crisp and bright in flavor with a slight brininess of the sea. Kvaroy Salmon has double the Omega-3 content of other farmed salmon that is naturally achieved their diet. (More Here)

JUMBO BLACK BASS

Product of: Virginia – USA
Catch Method: Hook and Line

Landings remain consistent, with quality product coming from Virginia.

ROYAL MIYAGI OYSTERS

Product of: Hood Canal, WA
Size: 2.75″
Description: Medium brine with a tangy cucumber finish.

JUMBO FLUKE

Product of: Maryland – USA
Catch Method: Hook and Line

Good landings and pricing remains great, as the boats are still out on the water.

Specialty Seafood Availability:

  • Arctic Char, Iceland
  • Black Bass, USA
  • Cod Loins, Iceland
  • Jumbo Fluke, USA
  • Monkfish Fillet, USA
  • Ocean Perch, USA
  • Striped Bass, USA
  • Bronzini, Greece
  • Cobia, Panama
  • Redfish, USA
  • Castalia Blue Hole Trout, Ohio-USA
  • Black Cod Sablefish, USA
  • Atl. Halibut, Canada
  • California Halibut, Mexico
  • Sturgeon, USA
  • Yellowfin Tuna, #1 and 2+, USA
  • Mahi Mahi, Ecuador
  • Black Grouper, Mexico
  • Red Grouper, USA
  • Caribbean Red Snapper, Mexico
  • Pacific Lane Snapper, Panama

Market Updates:

  • Atlantic Salmon: Canada markets remain the same w/ prices holding steady for now. The demand remains strong within the European market which means prices have moved up.
  • The Swordfish market is a mess and there is nothing coming until possibly Saturday. The fish have tightened up, as most boats have been in for the holiday.
  • The Virginia fishery of Wild Striped Bass is closed until late next week, however Maryland remains open.
  • Lake fish availability is poor as the fishermen are not out currently, but will be back out on the waters this week.
  • The grouper and snapper supply is somewhat low due to the holidays and fishermen breaks. We do expect our domestic supply to improve.
  • Flounder has remained at a great price, with excellent landings.
  • Icelandic fish should start to pick back up as the boats are heading out, as well as the Arctic Char farms opening back up.
  • Live Lobster landings continue to be minimal.
  • Stone Crab Claws will be limited due to colder weather in Florida.
  • Mussels and Clams are both a great option.
  • The Snow Crab market is at an all time high in price and the King Crab Market remains extremely tight.

East Coast Oyster Availability:

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

     

  • Boomamoto | Barnstable, MA
    2.5″/ Impeccably clean, bright and lively. Always creamy, petite and deeply cupped with a mind-blowing sweet finish.

     

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

     

  • Malabar | Barnstable, MA
  • Moondancers | Damariscotta River, ME
    Very briny with a sweet finish.

     

  • Colville Bay |Colville Bay, Souris River, PEI
    Algae in the water combined with the brisk current create the Colville Bay oysters’ distinctive aqua-green shells and their salty-sweet flavor.

     

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

     

  • Wellfleet | Cape Cod Bay, MA
    3″/ Medium-high salinity and a bright, crisp finish.

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.

     

  • Miyagi | Hood Canal, WA
    2.75″/ Medium brine with a tangy cucumber finish
  • Fanny Bay | Baynes Sound, BC, Canada
    2.75”/ Plump meats with full brine and a sweet mineral finish.

     

  • Kumamoto | Oakland, Washington
    2″ /Mild brine with creamy meats and a honeydew finish.