Featured Specialty Seafood:

White Sturgeon

Product of: USA- California
Catch Method: Farm Raised
Sustainability: Best Choice

Prized for its superior flavor, Sturgeon is a long-lived prehistoric favorite that quickly became over fished and nearly impossible to obtain (and still is to this day.) Now farmed to perfection, the aquaculture industry has created an excellent alternative and lessened the impact on the threatened wild species. Our sturgeon is raised in the artisinal waters of northern California and rated as Best Choice from the Monterey Bay Aquarium Seafood Watch Program. Sturgeon has a delicate, mild flavor and a lean flesh that is firm and meaty. Grilling, roasting, sauteing, smoking or poaching are all great options for preparations, and marinades work extremely well for this fish!

Mahi Mahi

Product Of: Ecuador
Catch Method:Long Line
Sustainability: Good Alternative

One of the most beautiful fish in the ocean, Mahi Mahi is known for its electric greenish blue and yellow colors. Although most associate Mahi with Hawaii, Mahi is found in the tropical and sub tropical waters around the world and was once a by-catch to the tuna and sword fisheries. Mahi has now grown into a directed long line fishery. Mahi is sweet with a mildly pronounced flavor that is similar to swordfish. The meat is lean, firm in texture and has large, moist flakes. Mahi remains moist when cooked and holds up well to most preparations. Cooking methods include baking, broiling, frying, grilling or sautéing.

 

Specialty Seafood Availability:

  • Large/ Medium Stone Crab Claws, USA
  • Cod Loins, Iceland
  • Jumbo Black Bass, USA
  • Jumbo Fluke, USA
  • Monkfish Fillet, USA
  • Boston Pollock (Blue Cod), USA
  • Sole Fillet, USA
  • Barramindi, Singapore
  • Bronzini, Greece
  • Kampachi, Baja Mexico
  • Pacifico Striped Bass, Mexico
  • Castalia Bluehole Trout, USA-Ohio
  • Redfish, USA
  • Atl. Halibut, Canada
  • Sturgeon, USA
  • Tautog, USA
  • Swordfish Loins, USA
  • Ocean Perch, Canada
  • Yellowfin Tuna, #1 and 2+, USA
  • Mahi Mahi, Ecuador
  • Pompano, USA
  • Mako Shark Loins, USA
  • Golden Tilefish, Mexico
  • Black Grouper, Mexico
  • Red Grouper, USA
  • Hog Snapper, Mexico
  • American Red Snapper, USA
  • Caribbean Red Snapper, Mexico
  • Pacific Lane Snapper, Panama

Market Updates:

-The Black Bass Massachusetts season has closed with the quota met. Rhode Island fishing is still open, and prices remain reasonable.
-Boats are landing with Flounder, however the windy weather has caused prices to increase just slightly. Still a great value!
-Tuna prices have been steady in the market. Sword prices have lowered a little, as demand has slightly decreased.
-Monkfish prices have been higher due to the high winds, however we expect it to level off at the end of the week.
-The Icelandic fishermen have been fighting some weather which means that there has been limited landings on cod and ocean perch, resulting in higher than norm prices for this time of the year.
-Grouper catch has been limited, bringing the prices up a little. Snapper landings out of the Gulf have been limited due to the storms.
-We have been seeing some beautiful Golden Tilefish in house, caught in the US!
-Lobster fishing has been closed for the last few days due to the heavy winds. While availability has been down, so has demand.
-Scallop pricing has increased due to limited availability on the larger sizes.
-Prices have leveled on Stone Crab Claws and the landings have been good, keeping a solid supply available.

East Coast Oyster Availability:

  • Sleepy Hollow
    Cape Cod, MA
    Strong salt start with a sweet aftertaste.
  • Big Rock
    East Dennis, Cape Cod Bay, MA
    3.5”/ Plump meats, medium brine, notes of umami and a clean, sweet mineral finish
  • Barstool
    Chappell Creek
    2.5″-3″/ Shells are light in color with a clean crisp flavor
  • Misty Point
    VA
    3”/ High salinity up front finishing sweet with a hint of celery and grass
  • Belon
    Quahog Bay Harpswell, ME
    3-4.5″/ Strong brine with intense copper finish
  • Moon Dancers
    Damariscotta River, ME
    Very briny with a sweet finish
  • French Kiss
    Neguac, NB, Canada
    2.5” / Deeply cupped with a briny liquor, profound salinity and a mild, sweet finish
  • 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
  • Daveport
    Cape Cod, MA
    3-3.25″/ Bursting with robust brine
  • Hammerhead
    MA / 3″
  • Mookiemoto
    Damariscotta River, Maine
    2-2.5″/ Sweet, approachable oyster- East coast taste with west coast style
  • Sunken Meadow
    Eastham-Cape Cod Bay, MA
    3.5″/ Strong salt content and pleasant ocean flavor. Finish is clean with seaweed notes.
  • Wellfleet
    Cape Cod Bay, MA
    3″/ Medium-high salinity and a bright, crisp finish

West Coast Oyster Availability:

  • Fish Point
    WA
    3.5″/ Full, firm meat relinquishes delicate cucumber notes and a crisp salty brine
  • Fanny Bay
    Baynes Sound, British Columbia, Canada
    2.75”/ Plump meats with full brine and a sweet mineral finish 
  • Deer Creek
    Southwestern Hood Canal, WA
    3.75″/ Light salt, cucumber finish 

     

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