Featured Specialty Seafood:
Mid Atlantic Bluefin Tuna
Product Of: USA
Catch Method: Hook and Line
Because of strict regulations in place, it is not often that we see Bluefin Tuna in house so now is the time to take advantage! Bluefin Tuna are the largest of the commercially harvested tuna species and occupy temperate and tropical waters worldwide. Because of the high fat content, bluefin is very distinct in flavor and prized as sashimi or sushi.
Local Castalia Blue Hole Trout
Product Of: Castalia, Ohio
Catch Method: Aquaculture Raised
The Certified Blue Hole Trout product sustains a regional fresh-water landmark stream and trout conservancy dating back to the late 1700’s. The spring which furnish the water for the trout are located in the village of Castalia, 7 miles southwest of Sandusky, Ohio. The fish are harvested at the time of pick up, which means our fish could not get any fresher! The whole fish average 1.25 lbs. each and average a 10 oz. butterfly fillet.
To earn the Certified Blue Hole Trout brand name, trout are sourced from quality and safety ensured, Ohio State permitted hatcheries and have also flourished in a sustainable aquatic habitat in order to achieve the 10 “Stream-to-Table” Quality standards. These standards include grading in flesh marbling, maturity, harvesting, sizing, appearance and inspection standards.
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!
John Dory Fillets
Product of: New Zealand
Catch Method: Longline
Sustainability: Not Rated
John Dory is a deep sea fish with a flattened body, unique coloring and distinct markings. John Dory is also known as St.Peter’s Fish for its single large dark spot, located on each side (the “thumbprint” from St. Peter). John Dory has a firm meat that cooks up moist with a mild, and slightly sweet flavor. Since the fillets are thin and lean, preparation will not take long and will require attention. John Dory can be can be poached, steamed, sauteed or broiled.
Product of: Baja, Mexico
Catch Method: Aquaculture Raised
Vertically integrated from hatchery to processing, our king kampachi are grown four miles offshore in state of the art pens from local brood stock native to the area. In the pens, the fish are able to thrive in their natural environment until they reach harvest size. The pens are located in deep water with strong currents where no hormones or antibiotics are used. King Kampachi have a clean, crisp bite when served raw and a buttery, delicious flavor when cooked. It is light on the palette and suited for baking, roasting, steaming, pan searing or grilling.
Specialty Seafood Availability:
- Copper River Sockeye Salmon, USA
- King Salmon, USA
- Arctic Char, Iceland
- Large Black Bass, USA
- Cod Loins, Iceland
- Ocean Perch, Canada
- Boston Pollock (Blue Cod), USA
- Striped Bass, Medium, USA
- Bronzini, Whole, Greece
- Atl. Halibut, Canada
- California Seabass, USA
- Pacific Rockfish, Canada
- Monkfish, USA
- Pacific Dover Sole, USA
- Skate Wings, USA
- Bluehole Trout, Castalia, OH
- Gulf Wild American Red Snapper, USA
- Black Grouper, Mexico
- Pacific Lane Snapper, USA
- Silk Snapper, USA
- Mahi, Ecuador
- Ono Wahoo, USA
- Marker Swordfish Loins, USA
- Yellowfin Tuna, #1 and 2+, USA
- Bluefin Tuna Loin, USA
- Bluefin Tuna Toro, USA
-Farmed Atlantic Salmon market prices has increased slightly as the supply coming into the US was limited, compared to previous weeks.
-Wild Striped Bass has been somewhat limited, as weather and high winds have made fishing difficult. Boats have been out on Maryland, however other areas like Rhode Island and Massachusetts have been unable to fish for supplies.
-Black Bass fishing has been great, and supplies have been consistent.
-Fishing in Ecuador has switched gears, as boats are now out for Sword in place of Mahi. Sword pricing has lowered as much as mahi prices have jumped, and we expect that to remain throughout the summer months.
-Landings of Live Lobster have been great in both Canada and the US, however demand has been high and not fully fulfilled. A portion of the population will start their molting cycle in July.
-The Soft Crab season is quickly starting to dwindle, which means pricing will increase.
East Coast Oyster Availability:
- Bass Master
Scorton’s Creek, Barnstable Harbor, MA
3-3.5″/ Sweet mineral flavor
- Duxbury Standard
3.5″ / Very crisp brine with buttery meats.
- Misty Point
3”/ High salinity up front finishing sweet with a hint of celery and grass
Damariscotta River, ME
Very briny with a sweet finish
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
- Sunset Wharf
MA / 3″
Damariscotta River, Maine
2-2.5″/ Sweet, approachable oyster- East coast taste with west coast style
Quahog Bay Harpswell, ME
3-4.5″/ Strong brine with intense copper finish
- Big Rock
East Dennis, Cape Cod Bay, MA
3.5”/ Plump meats, medium brine, notes of umami and a clean, sweet mineral finish
- Beach Blonde
3.5”/ Crisp brine with a buttery sweet finish
- Lt. Island
Cape Cod Harbor
3.5” / Full bodied with a buttery flavor and clean finish
Cape Cod Bay, Nantucket Sound, MA
3-3.5″/ Very clean with a distinct deep cupped shell and sweet briny flavor
West Coast Oyster Availability:
PURPLE MOUNTAIN OYSTERS
Location: Hood Canal, Washington
Grow Out: Raised in suspended float bags and tumbled for a smooth shell.
Flavor Profile: Mineral stone underlay with bright notes of young cantaloupe.
Suggested Use: These oysters have a firm, deep cup and are perfect for slurping off the half shell!
2″ /Mild brine with creamy meats and a honeydew finish
Stellar Bay / Vancouver Island – British Columbia, Canada
2″/ Nice salt content. Robust and full of meat with a sweet cucumber finish.
- Midnight Bay
Hood Canal, WA
4”/ Full meats, excellent on the half shell and perfect for grilling
- Purple Mountain
Hood Canal, WA
2.5-3″ / Mineral stone with hints of young cantaloupe
- Rock Point
Hood Canal, WA
2.75″/ Creamy and sweet w/ cucumber flavors
Willapa Bay, WA
Conforming to the Japanese translation of “delicious”, Oishii Oysters are renowned for their iconic paisley shape, perfect cocktail size and plump, buttery meats with a sweet yet briny cucumber finish.