Market Update:

How will you be celebrating Father’s Day Weekend? If grilling out is in the mix, we have quite the lineup for you with a variety in specialty items and 20+ oysters in house. For excellent grilling, we are currently featuring a Fancy Bluefin Tuna  and #1 Bigeye Tuna that was caught south of Sable Island by the F/V Final Answer. The fishing vessel was out FOUR days, dock to dock, which means this product is extremely fresh and perfect for tuna steaks on the grill. We also have a great selection of snapper and grouper, as well as whole Florida Pompano.  For more information on availability, check out our weekly market update!

Featured Specialty Items:

Product Of: Florida
Sustainability: Best Choice
Catch Method: Hand lines

Known as the worlds most edible fish, Pompano is easy to eat whole and plates beautifully. The meat of pompano is pearly white and firm with fine flakes and has a sweet, mild flavor. It is often best to broil the whole fish with simple flavors, but is also great when baked, fried, grilled or sauteed.

Product Of: USA
Catch Method: Hook and Line

Vessel: F/V Final Answer
Fishing out of Woods Harbor, Nova Scotia
Harvest Location: South of Sable Island
The fishing vessel was out 4 days, dock to dock, which means the product is

Bluefin Tuna

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.

Bigeye Tuna

Also known as Ahi, Bigeye Tuna are caught in the deep, cool waters resulting in a higher fat content compared to the Yellowfin Tuna. Bluefin are firm and meaty with large flakes and are rich, yet mild in flavor. Bigeye is favored by most in sashimi preparations, but it can also be grilled, broiled or sauteed.

Additional Specialty Seafood Availability:

  • Fresh Cod Loins> Iceland
  • Jumbo Fluke> USA
  • Monkfish Fillet> USA
  • Sole Fillet> USA
  • John Dory Fillet> USA
  • Halibut, Pacific> USA
  • Wolffish> Norway
  • Golden Corvina
  • Kampachi Farmed> Baja, Mexico
  • Wild Sockeye Salmon> USA
  • Wreckfish> USA
  • Bronzini> Greece
  • Barramundi Fillet> Singapore
  • Redfish> USA
  • Pacifico Striped Bass, Whole > Mexico
  • Blue Hole Trout> Castalia, OH
  • Skate Wing Fillet> USA
  • Black Grouper> Mexico
  • Fireback Grouper> Mexico
  • Red Grouper> USA
  • Hog Snapper> USA
  • American Red Snapper> USA
  • Caribbean Red Snapper> Mexico
  • Queen Snapper> Nicaragua
  • Lane Snapper> Panama

Featured Oyster of the Week:


Harvest Locations: Pickering Inlet, WA

Size: 2.75″ in length

Description: Beach grown in bottom bags that are naturally tumbled by the wave and tidal cycles. Shells are brown and white with a fluted shell. meats have a medium brine with a bright cucumber finish.

Additional Oyster Availability:

  • Moondancers
    Damariscotta River, ME
    Very briny with a sweet finish
  • Great White
    Barnstable, MA
    3.5″/ Moderate salt content with prolonged sweet ocean finish
  • Malpeque
    West Shores of Malpeque Bay – PEI, Canada
    3.25″/ Medium salt with a buttery, full-bodied finish.
  • Wellfleet
    Cape Cod Bay, MA
    3″/ Medium-high salinity and abright, crisp finish
  • Popponesset
    Popponesset Bay, Cape Cod, MA
  • First Light
    Popponesset Bay, Mashpee Cape Cod, MA
    3″/ Clean, distinct taste of the sea, unique to the area
  • French Kiss
    Neguac, NB, Canada
    2.5” / Deeply cupped with a briny liquor, profound salinity and a mild, sweet finish
  • Gooseberry
    New Brunswick, PEI, Canada
    2.5-3″/ Pleasantly firm and surrounded by an abundance of rich liquor
  • Thunder Caps
    PEI, Canada
    3″/ Rich and salty liquor with a crisp sweetness
  • Pemaquid
    Hog Island, Midcoast MA
    3.75″/ Sweet and salty
  • Summerside
    Northwestern PEI, Canada
    3.5″/ Moderately briny and buttery. Soft with a sweet finish
  • Bass Master
  • Pickering Pass
    Pickering Inlet, WA
    2.75”/ Medium brine with a bright cucumber finish
  • Shigoku
    Samish Bay, WA
    2.25″/ Flavor is sweet and briny with a cucumber finish
  • Cranberry Creeks
    Hood Canal, Oakland Bay, WA
    2.5”/ Strong, briny flavor with earthy and granite mineral notes
  • Kumamoto
    Oakland, Washington
    2″ /Mild brine with creamy meats and a honeydew finish
  • Miyagi
    Hood Canal, WA
    2.75″/ Medium, brine with a tangy cucumber finish
  • Kusshi
    Stellar Bay / Vancouver Island – BC, Canada
    2″/ Nice salt content. Robust and full of meat with a sweet cucumber finish.
  • Purple Mountain
    Hood Canal, WA
    2.5-3″ / Mineral stone with hints of young cantaloupe
  • Totten Inlet
    Totten Inlet, WA
    3.25-3.5″/ Beautiful ridged shells- Signature melon and seaweed flavor with a sweet watermelon accents and medium brine