Featured Specialty Seafood:

Clare Island Organic Salmon

Clare Island Organic Salmon thrive in the wild pristine waters along Ireland’s west coast, where they were the first to achieve organic certification back in 1995. They have been rearing salmon for over 30 years in some of Ireland’s most remote locations while making a direct impact on the local communities by investing in the people, and the processes to ensure a sustainable business.

Clare Island Salmon offer complete traceability at each stage of the salmon’s life cycle. Feed quality and safety is monitored and managed in conjunction with the suppliers. During production stages, the quality of production and process water is carefully and regularly monitored. They have detailed systems for the monitoring and control of pathogens in addition to the monitoring and reporting of adventitious contaminants in fish.

Lake Erie Walleye Jumbo/ Medium

Product of: Canada
Catch Method: Live Trap Nets
Sustainability: Good Alternative

Walleye is widely regarded as the best-tasting fresh water fish and prized for its thickness and succulent, sweet flavor. Walleye is native to lakes and streams throughout Canada and north-central US, however Canada is the only commercial source. The fish derives its name from its glassy, opaque eyes which allow the fish to hunt at night on the lake bottom. The meat of the fish is white with a small flake and clean, sweet flavor. Walleye is impressively versatile and lends itself well to just about any cooking method- baking, grilling, poaching, stuffing, sauteing, or frying.

Fresh Maryland Lump Crabmeat

Product Of: MA, USA

**Limited quantities | 1 lb. container**

Handpicked from true blue certified Maryland blue crabs. Fresh lump crabmeat of the blue crab has a rich, sweet, succulent and buttery flavor. The body meat is delicately flavored with a delicate texture. Lump crab meat is great for pasta dishes, crab cakes, dips or salads.

 

Specialty Seafood Availability:

  • Cod Loins, Iceland
  • Jumbo Black Bass, USA
  • Jumbo Fluke, USA
  • Monkfish Fillet, USA
  • Boston Pollock (Blue Cod), USA
  • Ocean Perch, USA
  • Genuine Turbot
  • Dab Sole Fillet, USA
  • Bronzini, Greece
  • Barramundi, Singapore
  • Pacifico Striped Bass, Mexico
  • Castalia Bluehole Trout, USA-Ohio
  • Atl. Halibut, Canada
  • Sturgeon, USA
  • Swordfish Loins, USA
  • Pumpkin Sword, USA
  • Yellowfin Tuna, #1 and 2+, USA
  • Mahi Mahi, Ecuador
  • Black Grouper, Mexico
  • Red Grouper, USA
  • American Red Snapper, USA
  • Fresh 16/20 Carolina Shrimp, USA

Market Updates:

-Atlantic Salmon- Market remains unchanged from last week.
-Mahi- Prices will firm up this week due slower than expected fishing.
-Halibut – Supply of Atlantic fish is expected to be tight through the Holidays.
-Icelandic- Cod looking great as landings are good. Also, a great option for the winter. Pricing remains firm & stable due to strong demand.
-Black Bass – Low prices and great landings in Rhode Island and Virginia.
-Flounder – Boats are out and we are seeing great landings and low prices.
-Great Lakes Fish – Prices have fallen again making Walleye a very cost-effective option this week.
-Live Lobster-Market remains steady.
-Florida Stone Crabs- Good landings this week and prices are competitive.

East Coast Oyster Availability:

  • 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

     

  • 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

     

  • Hammerhead
    MA 3″
  • Raspberry Point
    New London Bay- PEI, Canada
    3.25″/ Crunchy meat with a gentle brine and sweet mushroom finish
  • Thunder Caps
    PEI, Canada
    3″/ Rich and salty liquor with a crisp sweetness
  • Hurricane Harbour
    Northumberland Strait, PEI
    3″ / High salinity with firm, crisp meats and a sweet finish
  • Barnstable
    Barnstable Harbor, Cape Cod, MA
    3″/ Sweet, nut-like flavor with firm meats
  • Bass Master
    Scorton’s Creek, Barnstable Harbor, MA
    3-3.5″/ Sweet mineral flavor
  • Beau Soleil
    Miramichi Bay – New Brunswick, Canada
    2.5″/ Refined and light flavor, medium brine and a slight yeasty Champagne-like finish.

West Coast Oyster Availability:

  • Totten Inlet
    Totten Inlet, WA
    3.25-3.5″/ Beautiful ridged shells- Signature melon and seaweed flavor with a sweet watermelon accents and medium brine
  • Tide Point
    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.
  • Cortes Island (Arriving Friday)
    Cortes Island, British Columbia
    2.5-3″/ Briny, full flavored finish – salty and sweet with a fruity finish
  • Elkhorn (Arriving Friday)
    Willapa Bay, Washington Coast
    3″/ Firm meats, high brine, sweet flavor and melon finish
  • Miyagi (Arriving Friday)
    Hood Canal, WA
    2.75″/ Medium brine with a tangy cucumber finish

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