Featured Specialty Seafood:

Large Summer Flounder/ Fluke

Product Of: Maryland
Catch Method: Hook and Line
Sustainability Rating: Good Alternative

Summer Flounder, also known as Fluke, are hook and line caught from Maryland. 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 best when cooked w/ wine, sauce or other liquids to keep it from drying out. Fillets are delicate in flavor, so keep preparation simple. Cooking methods include baking, broiling, frying or sautéing.

4-6 oz. Dab Sole

Product of: USA
Catch Method: Net/ Trawl

Found in the deeper waters offshore, Dabs are not often a targeted species due to their small size but are often caught as a bycatch in plaice or sole fisheries. Don’t let their small size deter you from the flavor it can bring! Dab produces a flaky, sweet and juicy meat, and is loved by those who try it!

Dab is best cooked on the bone, and their skin crisps up very nicely when pan fried or roasted. You can use Dab Sole in any Lemon Sole recipe as they are very similar in flavor.

Mako Shark

ARRIVING SATURDAY

Product Of: USA
Catch Method: Long line

This 500 pound Mako Shark landed last night on one of our partners fishing boats and of course we had to get our hands on some of it! We will be receiving half on Saturday for Monday deliveries! Ask your local rep for more information and to place your orders.

Happy National Seafood Month:

For the love of October! Clambake Season AND National Seafood Month… Can it get any better?! What a great reason to add additional fresh seafood options to your menus.

Although we like to celebrate seafood every day of the year, we enjoy using this month to take a step back and really appreciate the industry from top to bottom. Our fisherman and suppliers, our employees, and our customers, thank you all! National Seafood Month also gives us an extra chance to spread awareness about sustainability and the health benefits associated with eating seafood, as well as acknowledge those who are already making a difference in the industry.

There is no better time than now to start focusing on smart seafood choices and the health benefits of eating a diet rich in seafood! While national seafood month is only recognized throughout the month of October, we hope to bring awareness to all and the benefits of making seafood a focus in your healthy lifestyle, year-round.

Specialty Seafood Availability:

  • Wild Coho Salmon, USA
  • Arctic Char, Iceland
  • Black Bass, Large, USA
  • Cod Loins, Iceland
  • Jumbo Fluke, USA
  • Monkfish, USA
  • Ocean Perch, Canada
  • Boston Pollock (Blue Cod), USA
  • Dab Sole Fillet, 4-6 oz., USA
  • Wolffish, Norway
  • Bronzini, Greece
  • Barramundi, Singapore
  • Pacifico Striped Bass, Mexico
  • Castalia Bluehole Trout, USA-Ohio
  • Atl. Halibut, Canada
  • Pacific Dover Sole, USA
  • Sea Bass Cheeks, Chile
  • Swordfish Loins, USA
  • Yellowfin Tuna, #1 and 2+, USA
  • Bluefin Tuna, USA
  • Black Grouper, Mexico
  • Hog Snapper, Mexico
  • Yelloweye Snapper, Mexico
  • American Red Snapper, USA
  • Lane Snapper, USA
  • Queen Snapper, USA

Market Updates:

-Tuna supplies have been pretty short with the Domestic boats in due to the hurricane. They have finally returned to the waters and are slowly starting to make their way back in, and the cooling temps are a good sign for additional fish to come.
-Mahi season opens back up in Ecuador on the 7th, which means that prices will start to adjust.
-Wild Alaskan Cohos are starting to dwindle and supply in the near future will be short due to weather. Columbia River King Salmon is near its end for the season.
-The Atlantic halibut fishery has been tied up, so additional pressure has been put on the Pacific coast. Prices are high.
-Lake fish quality and quantity are increasing with every passing week as the temps are cooling quickly.
-Iceland has been producing some nice fish- both Cod and Arctic Char will be great options moving into the fall season.
-Scallop prices continue to increase as harvesting has been down due to weather.
-Live Lobsters are very hard to come by, and is expected to continue through at least mid-October.

East Coast Oyster Availability:

  • Moondancers
    Damariscotta River, ME
    Very briny with a sweet finish
  • Barnstable
    Barnstable Harbor, Cape Cod, MA
    3″/ Sweet, nut-like flavor with firm meats 
  • 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 
  • Rock Harbor
    Cape Cod Bay, Orleans, MA
    3.75”/ Sweet brine with a slightly sweet vegetal finish 
  • Misty Point
    VA
    3”/ High salinity up front finishing sweet with a hint of celery and grass
  • Duxbury Standard
    Duxbury, MA
    3.5″ / Very crisp brine with buttery meats

     

  • Mookiemoto
    Damariscotta River, Maine
    2-2.5″/ Sweet, approachable oyster- East coast taste with west coast style

     

  • Spring Creek
    Barnstable Harbor, Cape Cod
    Savory and salty but also backed by an earthy depth

     

  • Great White
    Barnstable, MA
    3.5″/ Moderate salt content with prolonged sweet ocean finish

     

  • Bass Master
    Scorton’s Creek, Barnstable Harbor, MA
    3-3.5″/ Sweet mineral flavor

     

  • Egg Island
    Lewis Bay of Yarmouth, MA
    Full meats with an impressive full brine and earthy finish

West Coast Oyster Availability:

  • Hammersley
    Hammersley Inlet
    Big, plump, deeply fluted and unsubtle. Full flavored with a strong cucumber finish
  • Skookum
    Little Skookum Inlet, South Puget Sound, WA
    3.5”/ Full flavors, low brine and vegetable like finish
  • Cranberry Creeks
    Hood Canal, Oakland Bay, WA
    2.5”/ Strong, briny flavor with earthy and granite mineral notes
  • Sunset Beach
    Lower Hood Canal, Puget Sound, WA
    3.5” / Plump, robust meats that are briny and full flavored

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