Market Update- July 9th

Featured Specialty Seafood:

Genuine Redfish/ Red Drum

Product Of: Mauritius Island
Catch Method: Farmed
Sustainability: Not Rated

Native to the Atlantic Coast, northern South America and the Gulf of Mexico, Red Drum are known as the best tasting drum species which almost led to its downfall. Overfishing in the past led to closures of most US fisheries, so today most available redfish are farmed.

In marine pens just offshore of Mauritius (Indian Ocean), the fish grow out in spacious conditions with low stocking densities. Divers inspect the nets daily to maintain net integrity and monitor stock health, while maintaining the highest animal welfare standards and preservation of the environment.

Its white flesh is delicate enough to fry and firm enough to grill, and is well suited for raw dishes. Its mild flavor makes it a perfect option for strong flavors and bold spices.

Resurrection Bay Sockeye Salmon

Product of: Resurrection Bay, USA
Catch Method: Gill Net

Also known as Red Salmon, Sockeye are harvested from a variety of areas, with this run coming from Resurrection Bay. Sockeye has a bright red flesh with full flavor and excellent fat content. Fillets are extremely rich and moist in flavor, and when cooked, the meat remains red in color and firm in texture. Sockeye can be prepared in a variety of ways, including grilling, roasting, baking, sauteing, broiling, poaching or smoking and holds flavor extremely well. We suggest using a light marinade through the summer months, followed by throwing it on the grill!

Mid- Atlantic Swordfish

Product Of: USA
Catch Method: Handline
Sustainability: Best Choice

Swordfish are non-schooling fish that roam the temperate and tropical waters, all strictly managed and governed by the ICCAT. Sword are longline caught, mainly at night around the full moon cycle. Sword have a moderately high oil content and a firm, meaty texture with a flavorful, yet slightly sweet taste. Swordfish and Tuna recipes work interchangeably and are excellent for marinating and grilling. Cooking suggestions include baking, broiling, grilling or smoking.

Specialty Seafood Availability:

  • King Salmon, USA
  • Sockeye Salmon, USA
  • Ivory King Salmon, USA
  • Arctic Char, Iceland
  • Large Black Bass, USA
  • Cod Loins, Iceland
  • Monkfish, USA
  • Ocean Perch, Canada
  • Boston Pollock (Blue Cod), USA
  • Pacifico Striped Bass, Mexico
  • Bronzini, Whole, Greece
  • Kampachi, Mexico
  • Redfish/ Red Drum, Mauritius Island
  • Atl. Halibut, Canada
  • Bluehole Trout, Castalia, OH
  • Golden Corvina
  • Mahi, Ecuador
  • Marker Swordfish Loins, USA
  • Yellowfin Tuna, #1 and 2+, USA
  • Bluefin Tuna Loin, USA
  • Golden Tilefish, Mexico
  • American Red Snapper, USA
  • Black Grouper, Mexico
  • Red Grouper, USA
  • Lane Snapper, USA
  • Yellowtail Snapper, USA
  • Opah Loin, USA
  • Marshall Cove Oysters, USA

Market Updates:

-Walleye fishing has come to a halt, and it will continue to be a tough week(s) on any fresh availability. Fishermen are not going out due to the high temps, however we are in daily communication with our suppliers and will keep you updated when things change.
-Wild Salmon season is quickly improving from weeks past. Fishing has opened up from all areas including Yakutat, Bristol Bay and Prince William Sound, which has led to increased catch and a price decrease.
-Halibut landings have increased in the Atlantic, and this remains to be a great menu options. Landings in the Pacific are still low as fishermen are out fishing for wild salmon.
-Tuna prices have been fluctuating due to holiday demands, however things are starting to level out now that the holiday has passed.
-Black Bass catch is still great, and prices are reasonable.
-Scallop production for the year will be nowhere near last years numbers. The quota has been reduced by 10 million pounds, and majority of the product that we have been seeing are smaller in size. Right now we are seeing higher prices on the larger sizes, and may start to see shortages in the fall.
-It is now summer in Iceland which means supply will be more limited until the new season opens September 1st.

East Coast Oyster Availability:

  • Fiddlehead
    Lewis Bay-Cape Cod, MA
    3.5-4″/ Surprisingly sweet and meaty with a briny liquor and light metallic finish
  • Indian Neck
    Cape Cod Bay, MA
    3-3.5″
  • Great White
    Barnstable, MA
    3.5″/ Moderate salt content with prolonged sweet ocean finish
  • Lt. Island
    Cape Cod Harbor
    3.5” / Full bodied with a buttery flavor and clean finish
  • Mookiemoto
    Damariscotta River, Maine
    2-2.5″/ Sweet, approachable oyster- East coast taste with west coast style
  • Wianno
    Cape Cod Bay, Nantucket Sound, MA
    3-3.5″/ Very clean with a distinct deep cupped shell and sweet briny flavor
  • 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
  • Savage Blonde
    Prince Edward Island, CAN
    2.75″/ Sharp brine with crunchy meats and a sweet stony finish
  • Thunder Caps (Incoming Saturday)
    PEI, Canada
    3″/ Rich and salty liquor w/ a crisp sweetness
  • Malabar (Incoming Saturday)
    Barnstable, MA
  • Alpine (Incoming Saturday)
    Prince Edward Island, CAN
    3.75″/ Boomerang shaped shell- Deep cup, crunchy bite and a clean aftertaste
  • Moondancers
    Damariscotta River, ME
    Very briny with a sweet finish

West Coast Oyster Availability:

  • Fanny Bay
    Baynes Sound, British Columbia, Canada
    2.75”/ Plump meats with full brine and a sweet mineral finish
  • Wild Cat Cove
    Hood Canal – S. Puget Sound, WA
    2.5”-3”/ Deep cup, firm plump meats- sweet collard green flavor with a sweet melon rind finish