Market Update- May 28th

Featured Specialty Seafood:

Marshall Cove Mussels

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

Marshall Cove Mussels are premium quality, rope grown blue mussels from Isleboro, Maine in Penobscot Bay. The mussels begin from wild caught mussel seed collected and grown on ropes suspended from floating rafts to produce superior shellfish that are clean, and full of meat. Their farming methods ensure a high quality product, grown responsibility in balance with the marine ecosystem. The mussels average 2.5-3.5″ and are washed, graded and debyssed, grit free.

Golden Tilefish

Product Of: Mexico
Catch Method: Long Line

Beautifully colored both in and out of the water, Golden Tilefish are targeted within a selective fishery with little by catch. Golden Tilefish are firm, mild tasting and offer a variety of options to the chef. Feeding heavily on crustaceans, Tilefish is mild, yet distinctive, clean in flavor and often compared to lobster or crab. The meat cooks up white with a firm, flaky texture. Cooking suggestions include baking, broiling, frying, poaching or sauteing with an overall favorite of pan searing. The meat holds together well, which also makes it a good candidate for soups and stews.

Atlantic Halibut

Product Of: Canada
Catch Method:Hook/Line
Sustainability: Good Alternative

Halibut is a member of the Flounder family, and is one of the largest and fastest swimming flatfish species. It is extremely versatile with a thick and meaty flesh that holds together for a variety of cooking methods and can withstand most sauces. Fillets are very mild, sweet in flavor and lean. Halibut can be baked, broiled, grilled, poached, sauteed or steamed, and is excellent for kabobs.

Specialty Seafood Availability:

Arctic Char, Iceland
Copper River King Salmon, USA
Large Black Bass, USA
Cod Loins, Iceland
Monkfish, USA

Bronzini, Whole, Greece
Atl. Halibut, Canada
Pacifico Striped Bass, Mexico
Gulf Wild American Red Snapper, USA
Lane Snapper, USA

Black Grouper, Mexico
Mahi, Ecuador
Golden Tilefish, Mexico
Marker Swordfish Loins, USA
Yellowfin Tuna, #1, USA

East Coast Oyster Availability:

GREAT WHITE OYSTERS

Harvest Locations: Barnstable, Massachusetts
Size: 3.5″ in length
Availability: Year-round
Description: Moderate salt content with prolonged sweet ocean finish. White, salty, and full bodied. Great White is a fitting name for this beastly bivalve after a rise of Great White shark sightings off of Cape Cod.

Bluepoint
East Coast
3.5″/ Medium salinity with a light mineral 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
Great White
Barnstable, MA
3.5″/ Moderate salt content with prolonged sweet ocean finish

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

West Coast Oyster Availability:

Oishii
Willapa Bay, WA
Conforming to the Japanese translation of “delicious”, Oishii’s are renowned for their iconic paisley shape, perfect cocktail size and plump, buttery meats with a sweet yet briny cucumber finish.

Skookum
Little Skookum Inlet, South Puget Sound, WA
3.5”/ Full flavors, low brine and vegetable like finish
Fanny Bay
Baynes Sound, British Columbia, Canada
2.75”/ Plump meats with full brine and a sweet mineral finish