Market Update- June 25th

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