Featured Specialty Seafood:
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
Description: Medium brine with a tangy cucumber finish.
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
- 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.