Featured Specialty Seafood:

John Dory Fillets

Product of: New Zealand
Catch Method: Longline
Sustainability: Not Rated

John Dory is a deep sea fish with a flattened body, unique coloring and distinct markings. John Dory is also known as St.Peter’s Fish for its single large dark spot, located on each side (the “thumbprint” from St. Peter). John Dory has a firm meat that cooks up moist with a mild, and slightly sweet flavor. Since the fillets are thin and lean, preparation will not take long and will require attention. Fillets can be poached, steamed, sauteed or broiled.

Jumbo Fluke FIllet

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

Summer Flounder, also known as Fluke, are hook and line caught along the east coast. The fishery is heavily regulated in the US, and each state follows its own regulations in regards to how and when the fish can be caught. Fluke is pure white in color when cooked with small flakes and a firm texture. It is sweet and mild in flavor, and is best when cooked with wine, sauce or other liquids to keep it from drying out. Fillets are delicate, so keep preparation simple. Cooking methods include baking, broiling, frying or sauteing.

Hog Snapper

Product Of: USA
Catch Method: Handline
Sustainability: Good Alternative

Hogfish is a Wrasse which are known to be one of the most delicate and moist flesh fish available in the Florida waters. Because of their long snout, hog snappers dig for mollusks in the sand and shrimp and crabs in the reefs. With a diet heavy in shellfish, mussels and clams, the hog snapper is known for its naturally sweet, succulent meat and delicate flavor. Hogs are carefully caught and landed in the Florida Gulf waters. Hogfish are great for ceviche and can be steamed, sauteed or pan roasted.

Specialty Seafood Availability:

  • Blue Hole Trout | Ohio
  • Kampachi | Mexico
  • Arctic Char | Iceland
  • Wild Coho Salmon | USA
  • Jumbo Fluke | USA
  • Turbot Fillet | USA
  • Cod Loin, Wild | Iceland
  • Boston Pollock/ Blue Cod | USA
  • Haddock Fillets | USA
  • Monkfish | USA
  • Wolffish | Norway
  • Striped Bass, Large | USA
  • Pacifico Striped Bass | Mexico
  • Bronzini, Whole or Butterfly | Greece
  • Barramundi Fillets| Singapore
  • Cobia | Panama
  • Redfish | Farmed, Mauritius Island
  • Mahi Mahi | Ecuador
  • Yellowfin Tuna | USA
  • Mako Shark Loins | USA
  • John Dory Fillets | New Zealand
  • Black Grouper | Mexico
  • Hog Snapper | Mexico
  • Gulf Wild American Red Snapper | USA
  • Caribbean Red Snapper | Mexico

Featured Oyster:


Harvest Location: Samish River meets the northern Puget Sound

Grow Out: SEAPA basket tide tumbled

Size: 3″/ Study shells great for shucking

Flavor Profile: Sheltered within an exquisitely tumbled shell, the meats of the Penn Cove Selects evoke all of the greatest characteristics of the Pacific Northwest. A salty-sweet brine offers a taste of the perfect union between the Samish River and the Puget Sound. Only to be followed with distinct seaweed & watermelon notes imparted on its meats by the mineral rich waters of Samish Bay.

East Coast Oyster Availability:

  • French Kiss
    Neguac, NB, Canada
    2.5” / Deeply cupped with a briny liquor, profound salinity and a mild, sweet finish
  • Lady Chatterley
    Northumberland Strait, PEI, Canada
    3.25” / Deep cups, medium-high salinity and a bright, clean finish
  • Pink Ribbon
    Long Island Sound
    Uniformly cleaned and graded by hand- unique briny flavor with a crisp, meaty texture and a sweet finish with lingering brine (25% net revenue of every oyster is donated to the Breast Cancer Research Foundation.)
  • 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
  • Boomamoto
    Deep cupped, large meats
  • Island Kiss
    Chappell Creek, MA
    3-3.5″/ Salty punch with a grassy but crisp fresh finish
  • Moondancers
    Damariscotta River, ME
    Very briny with a sweet finish
  • Thunder Caps
    PEI, Canada
    3″/ Rich and salty liquor with a crisp sweetness
  • Quonnie Rock
    Quonochontaug, RI
    3.5″/ Explosive briny rich with full meat and a sweet lingering limestone finish
  • Barstool
    Chappell Creek
    2.5″-3″/ Shells are light in color with a clean crisp flavor
  • Hurricane Harbour
    Northumberland Strait, PEI
    3″ / High salinity with firm, crisp meats and a sweet finish
  • Misty Point
    3”/ High salinity up front finishing sweet with a hint of celery and grass
  • Sandyneck
    Cape Cod Bay, MA
    2.75″/ Deep Cups, uniform shells- subtle brine with delicate meats and a clean stone finish
  • Hammerhead
    Brand New Oysters

West Coast Oyster Availability:

  • Deer Creek
    Southwestern Hood Canal, WA
    3.75″/ Light salt, cucumber finish
  • Purple Mountain
    Hood Canal, WA
    2.5-3″ / Mineral stone with hints of young cantaloupe
  • Fat Bastard
    Willapa Bay, WA
    Deep cup with a lot of liquor, brine and taste are clean
  • Penn Cove Select
    Samish River meets Puget Sound, WA
    3″/ Exquisitely tumbled shell- A salty sweet brine followed by distinct seaweed and watermelon notes
  • Reach Island
    Hood Canal, WA
    2.75″/ Medium brine with a tangy cucumber finish