Market Updates:

Over 60% of the expected 63M lbs has been harvest season to date. Prices have been fairly consistent throughout the summer, but are expected to firm in Q4 due to weather, reduced fishing and holiday demand.

There is a shortage on live lobsters stemming from lower catches over the summer and a lackluster catch in September and so far in October. Firm shell prices have gone up and are currently unstable. Low supply and high demand continues to put pressure on shore prices which continue to firm. Tail prices continue to firm slowly and inventory is expected to run out well before the Spring season. Meat inventory is very low and prices are expected to firm by dollars per pound. And Hurricane Dorian has devastated warm water tail production in the Bahamas, adding to the shortage.

Featured Specialty Seafood:

Kitty Mitchell Grouper

Product Of: USA
Catch Method: Hook and Line
Sustainability Rating: Not Rated

Kitty Mitchell Grouper are deep water fish found off the coast of the US or Mexico, usually caught as a by-catch to other snappers and groupers. They are highly sought after for their uniquely, remarkable flavor. An excellent alternative to Red Grouper, Kitty Mitchell are known to be as sweet as a black grouper, and as versatile as a red grouper. They feed on crustaceans and shellfish which give them their deliciously sweet meat,
and succulent flesh.

Jumbo 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 bycatch to the tuna and sword fisheries. Mahi has now grown into a directed longline fishery. Mahi is sweet with a mildy 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.

Atlantic Halibut

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

There will be a few more weeks to feature Atlantic Halibut before the fishery heavily slows down in late October. 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:

  • Blue Hole Trout | Ohio
  • Kampachi | Mexico
  • Arctic Char | Iceland
  • Wild King Salmon | USA
  • Wild Coho Salmon | USA
  • Jumbo Black Bass | USA
  • Jumbo Fluke | USA
  • Cod Loin, Wild | Iceland
  • Boston Pollock/ Blue Cod | USA
  • Haddock | USA
  • Monkfish | USA
  • Wolffish | Norway
  • Pacifico Striped Bass | Mexico
  • Bronzini, Whole or Butterfly | Greece
  • Barramundi Fillets| Singapore
  • Cobia | Panama
  • Redfish | Farmed, Mauritius Island
  • Mahi Mahi | Ecuador
  • Yellowfin Tuna | USA
  • Kingklip | Costa Rica
  • Black Grouper | Mexico
  • Yellowedge Grouper | USA
  • Gulf Wild American Red Snapper | USA
  • Caribbean Red Snapper | Mexico
  • Hog Snapper | Mexico
  • Pacific Lane Snapper
  • Queen Snapper | Nicaragua
  • Yellowtail Snapper | USA
  • Kitty Mitchell Grouper | Mexico

Featured Oyster:


Harvest Location: Hood Canal, Washington

Grown on the cobbled beaches of the Puget Sound, this is truly a gem of a Pacific Oyster. Because they are beach grown, they have hard, fluted shells that are easy to shuck and full
of plump meats!

2.75″/ Sweet and light brine, bursting plump meat and an earthy finish

East Coast Oyster Availability:

  • Fat Baby
    Long Island, NY
    Extremely deep cups that are hand washed and graded, meats are VERY salty
  • Great White
    Barnstable, MA
    3.5″/ Moderate salt content with prolonged sweet ocean finish
  • Wianno
    Cape Cod Bay, Nantucket Sound, MA
    Very clean with a distinct deep cupped shell and sweet briny flavor
  • Belon
    Quahog Bay Harpswell, ME
    3-4.5″/ Strong brine with intense copper finish
  • Washburn Island
    Falmouth, MA
    3.75″/ Very full meats with an amazing salty and creamy flavor
  • Hurricane Harbour
    Northumberland Strait, PEI
    3″ / High salinity with firm, crisp meats and a sweet finish
  • Whaleback
    Damariscotta River, ME
    Rugged brine, followed by hefty midtones and an abrubt clean finish
  • Boomamoto
    Deep cupped, large meats
  • Moondancers
    Damariscotta River, ME
    Very briny with a sweet finish
  • Thunder Caps
    PEI, Canada
    3″/ Rich and salty liquor with a crisp sweetness
  • Misty Point
    3”/ High salinity up front finishing sweet with a hint of celery and grass
  • Ichabod
    Kingston Bay, MA
    3.5″/ Meaty- A perfect blaance of sweet and salty, with a clean, crisp flavor resembling the waters in which it is grown
  • 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
  • Barstool
    Chappell Creek
    2.5″-3″/ Shells are light in color with a clean crisp flavor

West Coast Oyster Availability:

  • Fat Bastard
    Willapa Bay, WA
    Deep cup with a lot of liquor, brine and taste are clean
  • Buckley Bay
    Bayne’s Sound, British Columbia
    2-3″/ beach oyster, melon taste, salty finish
  • Cranberry Creeks
    Hood Canal, Oakland Bay, WA
    2.5”/ Strong, briny flavor with earthy and granite mineral notes
  • Reach Island
    Hood Canal, WA
    2.75″/ Medium brine with a tangy cucumber finish
  • Shigoku
    Samish Bay, WA
    2.25″/ Flavor is sweet and briny with a cucumber finish
  • Dabob
    Dabob Bay – Outskirts of Hood Canal, WA
    3″/ Crisp and briny with a fresh and sweet melon finish
  • Sun Hollow
    Hood Canal, WA
    2.75″/ Sweet brine, bursting meat and an earthy finish
  • Elkhorn
    Willapa Bay, Washington Coast
    3″/ Firm meats, high brine, sweet flavor and melon finish