Market Update:

SCALLOP UPDATE:
Nantucket Bays continue to be elusive. They aren’t allowed to fish for bay scallops over the weekend and there was nothing offered last week which was the first week of the season. Fishing over the next couple days might be affected by temperatures, because they aren’t allowed to fish unless the temperature is over 28 degrees by 10 am. This law is designed to allow juvenile scallops to be returned to the water without the risk of colder temperatures killing them while they are sorted on the boat. Fortunately, the temps were high enough to harvest which means we will receive fresh bay scallops for Friday delivery.

There won’t be a season for Peconic Bays this year. The season opened as usual only to find a massive die off… mostly open shells. We was informed that it was due to oxygen levels being lower this year due to an invasion of spider crabs which is one of the scallops natural predators. They had a situation like this about 15 years ago and it took a year or two for the stock to recover.

HALIBUT:
Our next shot of Fresh Halibut will be here on Saturday. Market price continues to increase.

Featured Specialty Seafood:

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.

More Info Here

Nantucket Bay Scallops

Product Of: USA- Nantucket Island, MA
Sustainability: Good Alternative
Sizing: Approx 60-70 ct.

The season is officially underway! Harvested off the southeast coast of Nantucket Island, where they are landed live, taken ashore and immediately shucked. Wild scallops have a sweet, rich taste that is mild in flavor with a touch of brine with a firm and moist texture.

Sustainability: The Atlantic Scallop population is near record high and the fishery operates at sustainable levels. The collaborative work of scallop fishermen, scientists, fishery managers and environmentalists are responsible for keeping this fishery sustainable for today and the future.

Atlantic Swordfish

Product Of: Canada
Catch Method: Handline
Sustainability: Best Choice

Swordfish are non-schooling fish that roam the temperate and tropical waters, all strictly managed and governed by the ICCAT. Sword are long line caught, mainly at night around the full moon cycle. Sword have a moderately high oil content and a firm, meaty texture with a flavorful, yet slightly sweet taste. Swordfish and Tuna recipes work interchangeably and are excellent for marinating and grilling. Cooking suggestions include baking, broiling, grilling or smoking.

Black Bass

Product Of: MA, USA
Catch Method: Handlines
Sustainability: Best Choice

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.

Now is the time to enjoy it as Black Bass is not always available. Black bass has a medium flake, mild/ delicate flavor and a tender, yet firm texture. It is extremely versatile and often used in whole fish preparations. Cooking preparations include baking, broiling, grilling, poaching, sauteing and steaming.

Specialty Seafood Availability:

  • Arctic Char | Iceland
  • Jumbo Black Bass | USA
  • Wild Cod Loins | Iceland
  • Jumbo Fluke | USA
  • Haddock | USA
  • Monkfish | USA
  • Pollock/ Blue Cod | USA
  • Wolffish | Norway
  • Bronzini | Greece
  • Barramundi | Singapore
  • Cobia | Panama
  • Kampachi | Mexico
  • Redfish | USA
  • Striped Bass, Whole Pacifico | Mexico
  • Blue Hole Trout | USA- Ohio
  • Steelhead Trout | Scotland
  • Pacific Dover Sole | USA
  • Sturgeon | USA
  • Golden Corvina
  • Black Grouper |Mexico
  • Yellowedge Grouper | USA
  • Hog Snapper | Mexico
  • American Red Snapper | USA
  • Caribbean Red Snapper | Mexico
  • Pacific Lane Snapper | USA

Featured East Coast Oyster:

MOOKIEMOTO OYSTERS

Harvest Location: Damariscotta River, Maine

Grow Out: Tide tumbled

Size: 2-2.5″

Flavor Profile: Beautifully tumbled for a sweet, approachable oyster. (Great for new oyster eaters!) The best way to describe them is an oyster with an east coast taste and a
west coast style.

East Coast Oyster Availability:

  • Great White
    Barnstable, MA
    3.5″/ Moderate salt content with prolonged sweet ocean 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
  • Moondancers
    Damariscotta River, ME
    Very briny with a sweet finish
  • 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.
  • Rock Harbor
    Cape Cod Bay, Orleans, MA
    3.75”/ Sweet brine with a slightly sweet vegetal finish
  • East Beach Blonde
    Charlestown, RI
    3.5”/ Crisp brine with a buttery sweet finish
  • Mookiemoto
    Damariscotta River, Maine
    2-2.5″/ Sweet, approachable oyster- East coast taste with west coast style
  • 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.
  • Thunder Caps
    PEI, Canada
    3″/ Rich and salty liquor with a crisp sweetness
  • Washburn Island
    Falmouth, MA
    3.75″/ Very full meats with an amazing salty and creamy flavor
  • Belon
    Quahog Bay Harpswell, ME
    3-4.5″/ Strong brine with intense copper finish
  • Sandy Neck
    Barnstable Harbor, Cape Cod, MA

Featured West Coast Oyster:

SWINOMISH OYSTERS

Harvest Location: Similk Bay, WA

Grow Out: Bag raised on the beach to provide a strong, sturdy shell.

Size: 3-3.5″

Flavor Profile: the meat of the Fidalgo Bay Oysters evokes all of the greatest characteristics of the Pacific Northwest. A mild brine followed by seaweed and honeydew notes imparted on its meat by the mineral rich waters Similk Bay.

West Coast Oyster Availability:

  • Compass Point
    Samish Bay, WA
    3″/ A nice briny oyster that has a melon finish
  • 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 rind finish