Featured Specialty Seafood:

Local Castalia Blue Hole Trout

Product of: Castalia, Ohio
Catch Method: Aquaculture Raised

The Certified Blue Hole Trout product sustains a regional fresh-water landmark stream and trout conservancy dating back to the late 1700’s. The spring which furnish the water for the trout are located in the village of Castalia, 7 miles southwest of Sandusky, Ohio. The fish are harvested at the time of pick up, which means our fish could not get any fresher! The whole fish average 1.25 lbs. each and average a 10 oz. butterfly fillet.

To earn the Certified Blue Hole Trout brand name, trout are sourced from quality and safety ensured, Ohio State permitted hatcheries and have also flourished in a sustainable aquatic habitat in order to achieve the 10 “Stream-to-Table” Quality standards which fall under flesh marbling, maturity, harvesting, sizing, appearance and inspection standards..

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.

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 sauteing.

Specialty Seafood Availability:

  • Wild Coho Salmon | USA
  • Arctic Char | Iceland
  • Jumbo Black Bass | USA
  • Wild Cod Loins | Iceland
  • Haddock | USA
  • Monkfish | USA
  • Pollock/ Blue Cod | USA
  • Wolffish | Norway
  • Wreckfish Fillets | USA
  • Bronzini | Greece
  • Barramundi | Singapore
  • Cobia | Panama
  • Kampachi | Mexico
  • Redfish | USA
  • Blue Hole Trout | USA- Ohio
  • Pacifico Striped Bass | Mexico
  • Mahi Mahi | Ecuador
  • Pompano | Florida
  • Steelhead Trout | Scotland
  • Black Grouper | Mexico
  • Red Grouper | USA
  • Yellowedge Grouper | USA
  • Hog Snapper | Mexico
  • American Red Snapper | USA
  • Caribbean Red Snapper | Mexico
  • Yellowtail Snapper | USA

Featured Oyster:


Harvest Locations: Cape Cod Osterville- Where North Bay, Cotuit Bay and West Bay meet

Method of Harvest: Bottom Planted

Size: 3.5″ in length

Availability: 3″

Description: High salinity with a sweet aftertaste due to its proximity to Vineyard sound. 

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
  • Wianno
    Cape Cod Bay, Nantucket Sound, MA
    Very clean with a distinct deep cupped shell and sweet briny flavor
  • Misty Point
    3”/ High salinity up front finishing sweet with a hint of celery and grass
  • Whaleback
    Damariscotta River, ME
    Rugged brine, followed by hefty midtones and an abrupt clean finish
  • Sandy Neck
    Barnstable Harbor, Cape Cod, MA
  • Hurricane Harbour
    Northumberland Strait, PEI
    3″ / High salinity with firm, crisp meats and a sweet finish
  • Barstool
    Chappell Creek
    2.5″-3″/ Shells are light in color with a clean crisp flavor
  • Malpeque, Small- Choice
    West Shores of Malpeque Bay – PEI, Canada
    3.25″/ Medium salt with a buttery, full-bodied finish
  • Three Bay
    Cotuit Bay, North Bay and West Bay- MA Surrounds Oysterville Grand Island
  • Washburn Island
    Falmouth, MA
    3.75″/ Very full meats with an amazing salty and creamy flavor
  • Cheebooktook
    Bouctouche Bay, New Brunswick, Canada
    2.75″/ Mild salinity with large, smooth meats and a sweet brothy finish

West Coast Oyster Availability:

  • Dabob
    Dabob Bay – Outskirts of Hood Canal, WA
    3″/ Crisp and briny with a fresh and sweet melon finish
  • Cortes Island
    Cortes Island, British Columbia
    Briny, full flavored finish – salty and sweet with a fruity finish
  • Fanny Bay
    Baynes Sound, British Columbia, Canada
    2.75”/ Plump meats with full brine and a sweet mineral finish
  • Miyagi
    Hood Canal, WA
    2.75″/ Medium brine with a tangy cucumber finish