Market Update:

Wild Salmon: The Copper River continues to produce nice volumes of Sockeye(pictured above)  and a few Kings. Many other fishing grounds have opened on June 1st. As of this update, the production in Prince William Sound and a few other areas have not picked up much volume yet. Within a week or two expect Prince William Sound and Cooks Inlet to produce volume that will lower prices from current levels.

Halibut: Supply has been and is expected to be consistent through this month. Landings from both Alaska and Atlantic Canada are producing very nice quality fish.

Lake Fish:
Walleye: Good volumes are still landing. Most fish are medium size but a few jumbos are available. Count on mediums throughout the remainder of the season. jumbos will be a bonus and carry a premium in price as the season progresses.
Yellow Perch: Landings still are strong and should be through the month of June. Pricing should be stable as well.
White Bass: As usual the White Bass landings have dropped off. Expect light volume and stronger pricing through the summer months.
Whitefish: Great quality and attractive pricing should continue through the month of June. Fish are landing from Lake Erie and Lake Michigan.

Featured Specialty Items:

Bluefin Tuna Loin
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.

Fireback Grouper
Product Of: Mexico
Catch Method: Hook and Line

Fireback Grouper are mainly rock/reef dwellers feeding on smaller fish, crab and shrimp giving them a mild and sweet, yet very unique flavor. Grouper meat cooks up firm with large flakes and holds its moisture extremely well with all styles of cooking.

Additional Specialty Seafood Availability:

  • Arctic Char Fillets> Iceland
  • Fresh Cod Loins> Iceland
  • Monkfish Tail, Bone In> USA
  • Halibut Cheeks> USA
  • Halibut, Pacific> USA
  • Wolffish> Norway
  • Wild King Salmon> USA
  • Wild Sockeye Salmon> USA
  • Black Cod/ Sablefish> USA
  • Pacifico Striped Bass> Mexico
  • Blue Hole Trout> Castalia, OH
    Kampachi Farmed> Baja, Mexico
  • Cobia> Panama
  • Redfish> USA
  • Tripletail>
  • Pacific Dover Sole Fillet, Wild> USA
  • Wreckfish> USA
  • Blacktip Shark Fillet> USA
  • Barramundi Fillet> SingaporeBlack
  • Grouper> Mexico
  • Fireback Grouper> Mexico
  • Red Grouper> USA
  • Hog Snapper> USA
  • American Red Snapper> USA
  • Caribbean Red Snapper> Mexico
  • Yellowtail Snapper> USA

Featured Oyster of the Week:


Harvest Locations: Hood Canal, WA

Size: 2.5-3″ in length

Description: Raised in suspended floating bags and tumbled for a very smooth shell. These oysters have a deep, firm cup and are perfect for serving on the half shell. Expect a mineral stone underlay with bright notes of young cantaloupe.

Additional Oyster Availability:

  • Great White- Regular and Large
    Barnstable, MA
    3.5″ and 4″/ Moderate salt content with prolonged sweet ocean finish
  • Duxbury Standard
    Duxbury, MA
    3.5″ / Very crisp brine with buttery meats.
  • Egg Island
    Lewis Bay of Yarmouth, MA
    Full meats with an impressive full brine and earthy finish
  • Beau Soleil
    Miramichi Bay – New Brunswick, Canada
    2.5″/ Refined and light flavor, medium brine and a slight yeasty Champagne-like finish.
  • French Kiss
    Neguac, NB, Canada
    2.5” / Deeply cupped with a briny liquor, profound salinity and a mild, sweet finish
  • Wianno
    Cape Cod Bay, Nantucket Sound, MA
    Very clean with a distinct deep cupped shell and sweet briny flavor
  • Rock Harbor
    Cape Cod Bay, Orleans, MA
    3.75”/ Sweet brine with a slightly sweet vegetal finish
  • First Light
    Popponesset Bay, Mashpee Cape Cod, MA
    3″/ Clean, distinct taste of the sea, unique to the area
  • ras Dor
    Cape Breton Island, Nova Scotia
    3″/ Briny, but light in body
  • Fat Baby
    Long Island, NY
    Extremely deep cups that are hand washed and graded, meats are VERY salty
  • Lt. Island
    Cape Cod Harbor
    3.5” / Full bodied with a buttery flavor and clean finish
  • Moondancers
    Damariscotta River, ME
    Very briny with a sweet finish
  • Thunder Caps
    PEI, Canada
    3″/ Rich and salty liquor with a crisp sweetness
  • Lady Chatterley
    Northumerland Strait, PEI, Canada
    3.25” / Deep cups, medium-high salinity and a bright, clean finish
  • Malpeque
    West Shores of Malpeque Bay – PEI, Canada
    3.25″/ Medium salt with a buttery, full-bodied finish.
  • Sunset Wharf
    MA, 3″
  • Wellfleet
    Cape Cod Bay, MA
    3″/ Medium-high salinity and abright, crisp finish
  • Elkhorn
    Willapa Bay, Washington Coast
    3″/ Firm meats, high brine, sweet flavor and melon finish
  • Skookum
    Little Skookum Inlet, South Puget Sound, WA
    3.5”/ Full flavors, low brine and vegetable like finish
  • Big Cove
    Southern South Puget Sound, WA Mildly salty & very sweet with a fruity, melon like finish
  • Sunshine Coast
    Sunshine Coast District, British Columbia
    3” / Hard brine with a clean, sweet flavor and cucumber finish
  • Skookum
    Little Skookum Inlet, South Puget Sound, WA
    3.5”/ Full flavors, low brine and vegetable like finish
  • Kumomoto
    Oakland, Washington
    2″ /Mild brine with creamy meats and a honeydew 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