Featured Specialty Seafood:

Wild Patagonian 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. (More Info Here)

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 the rich and flavorful king salmon, but the fish can also stand up to hearty flavorings.


Product Of: Gulf of Mexico, USA
Catch Method: Wild- Hook & Line
Sustainability: Not Rated

Barrelfish are found along the Atlantic Coast and in Gulf of Mexico, where they are brought in as a bycatch. Because there is not a directed fishery for Barrelfish, we do not see this in house too often, so now is the time to try it! Fillets resemble that of grouper, and cook up tender and moist with a rich, sweet and distinctive flavor. Barrelfish can be cooked in a variety of methods, but holds up extremely well for pan searing, roasting and grilling.


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
  • Jumbo Fluke, USA
  • Haddock Fillets, USA
  • Monkfish, USA
  • Boston Pollock (Blue Cod), USA
  • Grey Sole Fillets, USA
  • Barrelfish, USA
  • King Kampachi
  • Bronzini, Whole, Greece
  • Bronzini Fillet, Turkey
  • Barramundi, Singapore
  • Cobia, Panama
  • Redfish, USA
  • Pacifico Striped Bass, Mexico
  • Catalia Blue Hole Trout, Ohio
  • Black Cod (Sablefish), USA
  • Atlantic Halibut, USA
  • Halibut Cheeks, USA
  • Mahi Mahi, Ecuador
  • Black Grouper, Mexico
  • Hog Snapper, Mexico
  • Pacific Lane Snapper, USA

Market Updates:

– Canadian, Faroe and Scottish salmon prices have all increased substantially over the last few weeks. Several large producers are either shut down temporarily or hampered by weather issues causing an unforeseen rise in prices. Some estimates point to March as to when things will settle down. Commodity Chilean salmon prices haven’t changed much, which is unusual.
-The plants in Iceland are back on line, but the weather has been terrible and there have been no in bound and outbound flights. We will not be receiving any new shipments of cod loins until the weekend.

Featured East Coast Oyster:


Harvest Location: Chincoteague Island

Growing Method: The oystermen’s exceptional husbandry paired with revolutionary growing techniques ensure both quality and consistency, making these float grown bivalves as deliciously salty as they are beautiful.

Size: 3″ | Tumbled by the wind and the tide, these oysters offer unparalleled shuckability, uniformity and a higher meat to shell ratio.

Flavor Profile: Salty upfront, fading into bright, sweet hints of celery and grass.

East Coast Oyster Availability:

  • Misty Point
    3”/ High salinity up front finishing sweet with a hint of celery and grass
  • Great White
    Barnstable, MA
    3.5″/ Moderate salt content with prolonged sweet ocean finish
  • 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
  • Pickle Point
    PEI, Canada
    3″/ Robust, deeply cupped shells with a flavor profile driven by high salinity
  • Mookiemoto
    Damariscotta River, Maine
    2-2.5″/ Sweet, approachable oyster- East coast taste with west coast style
  • Moondancers
    Damariscotta River, ME
    Very briny with a sweet finish
  • Bass Master
    Scorton’s Creek, Barnstable Harbor, MA
    3-3.5″/ Sweet mineral flavor
  • Hurricane Harbour
    Northumberland Strait, PEI
    3″ / High salinity with firm, crisp meats and a sweet finish
  • Alpine
    Prince Edward Island, CAN
    3.75″/ Boomerang shaped shell- Deep cup, crunchy bite and a clean aftertaste
  • Martha Vineyard
    Martha’s Vineyard, MA
    3.5” / Plump and full of liquor- very smooth
  • Thunder Caps
    PEI, Canada
    3″/ Rich and salty liquor with a crisp sweetness
  • Malabar

Featured West Coast Oyster:


Size: 3.5″

Harvest: Intertidal beach cultured oyster grown in the waters where the Samish River meets Northern Puget Sound.

Flavor Profile: Full,firm meat relinquishes delicate cucumber notes and a crisp salty brine.

Suggested Use: Best enjoyed freshly shucked

West Coast Oyster Availability:

  • Buckley Bay
    Bayne’s Sound, British Columbia
    2-3″/ beach oyster, melon taste, salty finish
  • Saiko
    Willapa Bay, WA
    Smooth, brown-shelled oyster that is firm, briny and sweet with a melon finish
  • Kusshi
    Stellar Bay / Vancouver Island – British Columbia, Canada
    2″/ Nice salt content. Robust and full of meat with a sweet cucumber finish.
  • Swinomish
    Similk, WA
    3.5″/ A mild brine, followed by seaweed and honeydew notes. Strong/ sturdy shell
  • Skookum
    Little Skookum Inlet, South Puget Sound, WA
    3.5”/ Full flavors, low brine and vegetable like finish
  • Fish Point
    3.5″/ Full, firm meat relinquishes delicate cucumber notes and a crisp salty brine
  • Sunset Beach
    Lower Hood Canal, Puget Sound, WA
    3.5” / Plump, robust meats that are briny and full flavored
  • Big Cove
    Southern South Puget Sound, WA
    3″/ Mildly salty & very sweet with a fruity, melon like finish
  • Elkhorn
    Willapa Bay, Washington Coast
    3″/ Firm meats, high brine, sweet flavor and melon finish