Featured Specialty Seafood:


Product of: Panama
Catch Method: Aquaculture Raised

Bearing a striking resemblance to a shark, our Cobia are raised in the clean, deep waters far offshore in Panama. Situated in a protected no-take zone of 2,500 acres of water, this pristine natural environment is home only to Open Blue and indigenous marine species. At Open Blue, sustainability is woven into every aspect of operation from protected waters to improving community impact. Chefs love this versatile fish for its firm flesh, mild flavor, and versatility in the kitchen. Cobia is delicious raw and perfect for sushi, sashimi or ceviche, and can also be grilled, poached, steamed, fried or smoked. Because of its high oil content, the flesh always stays succulent and moist, no matter the preparation method.


Product Of: USA
Catch Method: Hand Line

Known as the worlds most edible fish, Pompano is easy to eat whole and plates beautifully. The meat is pearly white and firm with fine flakes and a sweet, mild flavor. It is often best to broil whole with simple flavors.


Product Of: MD, USA
Catch Method: Handlines

Fillets have a firm meat that cooks up meaty and flaky, with a full, rich flavor. Striped Bass is extremely versatile and takes well to any cooking method- sear it, sauté it, grill it, roast it, steam it or stuff it! Take your pick.

Specialty Seafood Availability:

  • Kvaroy Arctic Salmon
  • Arctic Char, Iceland
  • Cod Loins, Iceland
  • Skrei Cod, Norway
  • Jumbo Black Bass, USA
  • Jumbo Fluke, USA
  • Monkfish, USA
  • Ocean Perch, Canada
  • Boston Pollock (Blue Cod), USA
  • Wild Striped Bass, USA
  • Pacifico Striped Bass, Mexico
  • Bronzini, Greece
  • Barramundi, Singapore
  • Redfish, USA
  • Whole Rockfish, USA
  • Black Cod, USA
  • Atl. Halibut, Canada
  • California Halibut, Mexico
  • Sturgeon, USA
  • Gold Spotted Seabass
  • Mero, Fresh Chilean Sea Bass
  • Pompano, USA
  • Mahi Mahi, Ecuador
  • Ono Wahoo, USA
  • Yellowfin Tuna, #1 and 2+, USA
  • Swordfish, USA
  • Pacific Lane Snapper, USA

Market Updates:

  • Chilean salmon supply is okay for the week with exception of 2-3 which we wont have.
  • Supply is still limited on many items. Suppliers have said it will get better but it hasn’t. Tuna and sword prices are still high and it has been a LONG time since prices remained so high for an extended period of time with such limited availability.
  • Weather has been keeping the boats in, mainly in the Gulf which is limiting availability and driving up the prices. There is little Snapper arriving- We have no American Red or Caribbean Red arriving, and only have Pacific Lanes in house.
  • Wild Striped Bass has been steady for now, however through the month of May, availability may be limited. There will be one season closing, but the Maryland and Virginia ocean fishery will open and get going in April.
  • Walleye prices came down again with some aggressive prices available, mainly on Jumbos.
  • Monk prices are dropping as availability is increasing.
  • Iceland product has been great! Cod is beautiful right now, but expect supply to get tight with Easter ahead.
  • Don’t forget about smoked fish for Easter!

East Coast Oyster Availability:

  • Egg Island | Lewis Bay Yarmouth, MA
    Full meats with an impressive full brine and earthy finish.


  • Big Rock | Cape Cod Bay, MA
    3.5”/ Plump meats, medium brine, notes of umami and a clean, sweet mineral finish.


  • Misty Point | VA
    3”/ High salinity up front finishing sweet with a hint of celery and grass.


  • Moondancers | Damariscotta River, ME
    Very briny with a sweet finish.


  • Great White | Barnstable, MA
    3.5″/ Moderate salt content with prolonged sweet ocean finish.


  • Lucky Lime | Hope River, PEI, Canada
    3-3.5″/ Flavor of seaweed with a citrus finish
  • Mookiemoto | Damariscotta River, Maine
    2-2.5″/ Sweet, approachable oyster- East coast taste with west coast style.


  • Barstool | Chappell Creek
    2.5″-3″/ Shells are light in color with a clean crisp flavor.


  • Belon | Quahog Bay Harpswell, ME
    3-4.5″/ Strong brine with intense copper 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.

West Coast Oyster Availability:

  • Peale Pass | Puget Sound, WA
    Exceptionally creamy with metallic soybean flavor
  • Big Cove | South Puget Sound, WA
    3″/ Mildly salty & very sweet with a fruity, melon like finish
  • Tide Points | Willapa Bay, WA
    Medium brine, and a clean, slightly sweet finish. A strong shell, a short and deep cup, and a full meat with little room for liquor.