Featured Specialty Seafood:

King Kampachi

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.

Golden Corvina

Product of: Ecuador
Catch Method: Hook and Line

A resilient Central and South American delicacy, Corvina is a member of the drum family and very similar to redfish. The meat shares many characteristics with Grouper and also makes a great substitute. Golden Corvina is mild, slightly sweet, and cooks up firm with large flakes. Corvina is very versatile and is great for ceviche, as well as grilled or sauteed.

American Red Snapper

Product Of: USA (Gulf Wild)
Catch Method: Handline
Sustainability Rating: Good Alternative

American Red Snapper is lean and moist, with a mild and sweet meat that is distinct in flavor.
Fillets are visually appealing and whether grilled, baked, poached, fried or steamed, it is perfect for just about every fin-fish recipe. Whole preparations are great as well!

By choosing Gulf Wild, the system can assure that your fish are locally caught, genuine, responsibly harvested and from a conservation focused fishery. The unique tagging systems allows you to see exactly where the fish was caught, when it was caught, from what vessel and the captain that caught it.

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
  • Sole Fillet, USA
  • Striped Bass, Medium, USA
  • Black Bass, USA
  • Bronzini, Whole, Greece
  • Atl. Halibut, Canada
  • Pacific Rockfish, Canada
  • Monkfish, USA
  • Kampachi, Mexico
  • Pacific Dover Sole, USA
  • Bluehole Trout, Castalia, OH
  • Gulf Wild American Red Snapper, USA
  • Black Grouper, Mexico
  • Red Grouper, USA
  • Fire Back Grouper, USA
  • Lane Snapper, USA
  • Yellow Tail Snapper, USA
  • Mahi, Ecuador
  • Marker Swordfish Loins, USA
  • Yellowfin Tuna, #1 and 2+, USA
  • Bluefin Tuna Loin, USA

Market Updates:

-Softshell production is currently limited due to the first phase of shedding coming to an end. Things should slowly pick up over the next week or two.
-Grouper supply has been limited, which mean prices are increasing
-Wild Striped Bass- the weather has slowed fishing, waters have warmed and some local fisherman have switched gears, however Massachusetts is opening and should allow for increased catch.
-Mahi prices are up again as most fishermen are currently out for sword.
-Wild Salmon- California Troll Kings Salmon season opens up this week, on top of Alaska’s current catch which will hopefully begin to open up availability. Sockeye production has been pretty slow as well.
-Black Bass prices are starting to move up as demand has increased across the US.
-Mussel reminder! As we enter the warmer months, please don’t forget to properly take care of your mussels- A lot of ICE!

East Coast Oyster Availability:

  • Misty Point
    VA
    3”/ High salinity up front finishing sweet with a hint of celery and grass
  • 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
  • Long Pointer Oysters
  • Malabar
    Barnstable, MA
  • Great White
    Barnstable, MA
    3.5″/ Moderate salt content with prolonged sweet ocean finish
  • Fiddlehead
    Lewis Bay-Cape Cod, MA
    3.5-4″/ Surprisingly sweet and meaty with a briny liquor and light metallic 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
  • Dunbar
    Yarmouth, MA
    3″/ Consistent round shell and deep cups- clean and bright with a burst of salinity mixed in with the vegetal richness on the finish.
  • Pemaquid
    Hog Island, Midcoast MA
    3.75″/ Sweet and salty
  • Savage Blonde
    Prince Edward Island, CAN
    2.75″/ Sharp brine with crunchy meats and a sweet stony finis

West Coast Oyster Availability:

  • Fanny Bay
    Baynes Sound, British Columbia, Canada
    2.75”/ Plump meats with full brine and a sweet mineral finish

     

  • Purple Mountain
    Hood Canal, WA
    2.5-3″ / Mineral stone with hints of young cantaloupe

     

  • Cranberry Creeks
    Hood Canal, Oakland Bay, WA
    2.5”/ Strong, briny flavor with earthy and granite mineral notes
  • 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

     

  • Dabob
    Dabob Bay – Outskirts of Hood Canal, WA
    3″/ Crisp and briny with a fresh and sweet melon finish
  • Penn Cove Select
    Samish River meets Puget Sound, WA
    3″/ Exquisitely tumbled shell- A salty sweet brine followed by distinct seaweed and watermelon notes

     

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

     

  • Kusshi
    Stellar Bay / Vancouver Island – British Columbia, Canada
    2″/ Nice salt content. Robust and full of meat with a sweet cucumber finish.

     

  • Hood Canal
    Western Hood Canal, WA
    2.75″/ Light and clear brine with a crunchy meat and a bitter melon finish.
  • High Roller Oysters

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