Featured Specialty Seafood:

Onaga Queen Snapper

Product of: Atlantic/ Eastern Caribbean
Catch Method: Handline
Sustainability: Good Alternative

Onaga Snapper are line caught by deep-water hand line gear in the waters of the Caribbean. Onaga are beautiful fish with its brilliant red color and unique, long caudal fins. Its flesh is clear/ light pink in color and white when cooked. Onaga has a soft, moist texture, delicate flavor, mild sweetness and large, moist flakes when cooked. Suggested preparations include raw as sashimi, grilled, baked, steamed or sauteed.

Pacifico Striped Bass

Product Of: Mexico
Sustainability Rating: 4 Star BAP Cert.

From northern Baja California, Mexico, the Pacifico Striped Bass are are raised in the cold, clear waters of the open Pacific ocean. Underwater currents, combined with proximity to a submarine canyon, provide natural and sustainable cleansing of the site. The distance from the coastline ensures protection from land sourced contaminants & allows for isolation and site containment. The striped bass diet is formulated to optimize fish welfare and fish-in-fish-out ratio. Their feed contains no terrestrial land protein and utilizes trimmings from existing fisheries to minimize the use of wild fish meal. They work to closely match the diet the fish would have in the wild and the primary feed contains no hormones, no antibiotics and is BAP-certified. Striped Bass maintains an appearance, flavor and texture that holds up to any type of preparation.

Jumbo Black Bass

Product Of: MA, USA
Catch Method: Handlines

Along the Atlantic Coast, the Black Sea Bass Fishery has made an immense comeback within the last 20 years after being declared over fished. Thanks to improved reproduction/ growth rates and strict regulations, the fishery has completely recovered and is now deemed sustainable. Black bass has a medium flake, mild/ delicate flavor and a tender, yet firm texture. It is extremely versatile and used in whole fish preparations. Cooking preparations include baking, broiling, grilling, poaching, sauteing and steaming.

Specialty Seafood Availability:

  • Arctic Char, Iceland
  • Black Bass, USA
  • Cod Loins, Iceland
  • Haddock Fillets, USA
  • Jumbo Fluke, USA
  • Boston Pollock (Blue Cod), USA
  • Monkfish, USA
  • Barramundi, Singapore
  • Bronzini, Whole, Greece
  • Bronzini Fillet, Turkey
  • Cobia, Panama
  • Kampachi, Baja/ Mexico
  • Redfish, USA
  • Catalia Blue Hole Trout, Ohio
  • Pacifico Striped Bass, Mexico
  • Atlantic Halibut, USA
  • Sturgeon, USA
  • Kingklip, Costa Rica
  • Mahi Mahi, Ecuador
  • Pompano, USA
  • Black Grouper, Mexico
  • Caribbean Red Snapper, Mexico
  • Queen Snapper, USA

East Coast Oyster Availability:

  • 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
  • Sweet Island Kiss
    PEI, Canada
    2.5-3″/ A salty punch with a grassy but crisp fresh finish, and a meat yield that is guaranteed to be a crowd favorite.
  • Barstool
    Chappell Creek
    2.5″-3″/ Shells are light in color with a clean crisp flavor
  • Great White
    Barnstable, MA
    3.5″/ Moderate salt content with prolonged sweet ocean finish
  • French Kiss
    Neguac, NB, Canada
    2.5” / Deeply cupped with a briny liquor, profound salinity and a mild, sweet finish
  • Three Bay
    Cotuit Bay, North Bay and West Bay- MA
    High in salinity with a sweet aftertaste
  • 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
  • Raspberry Point
    New London Bay- PEI, Canada
    3.25″/ Crunchy meat with a gentle brine and sweet mushroom finish
  • Ichabod
    Kingston Bay, MA
    3.5″/ Meaty- A perfect balance of sweet and salty, with a clean, crisp flavor resembling the waters in which it is grown.
  • Nauti Pilgrim
    Cape Cod Bay
    2.5″/ A nice rounded cup, with the perfect flavor combination of sweetness and saltiness that provide a smaller, yet equally pleasing mouthful of enjoyment
  • Plymouth Champagne
    Plymouth, MA
    3″/ Clean aroma with traces of the salty sea, seaweed and white pepper with a meaty, creamy texture
  • Whaleback
    Damariscotta River, New Castle, ME
    Rugged brine, followed by hefty midtones and an abrupt clean finish
  • Beau Soleil
    Miramichi Bay – New Brunswick, Canada
    2.5″/ Refined and light flavor, medium brine and a slight yeasty Champagne-like finish.
  • Belon
    Quahog Bay Harpswell, ME
    3-4.5″/ Strong brine with intense copper finish

West Coast Oyster Availability:

  • Shigoku
    Samish Bay, WA
    2.25″/ Flavor is sweet and briny with a cucumber finish
  • Kumamoto
    Oakland, Washington
    2″ /Mild brine with creamy meats and a honeydew finish
  • Sun Hollow
    Hood Canal, WA
    2.75″/ Sweet brine, bursting meat and an earthy finish
  • Purple Mountain
    Hood Canal, WA
    2.5-3″ / Mineral stone with hints of young cantaloupe
  • Swinomish
    Similk, WA
    3.5″/ A mild brine, followed by seaweed and honeydew notes. Strong/ sturdy shell
  • 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 finish
  • Skookum
    Little Skookum Inlet, South Puget Sound, WA
    3.5”/ Full flavors, low brine and vegetable like finish