Featured Specialty Seafood:
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!
Florida Stone Crab Claws
Product of: USA
Catch Method: Trap
Happy Stone Crab Season!
While Stone Crabs are found along the Atlantic and Gulf Coasts from Texas to the Carolinas, almost all commercial harvest come from Florida. Florida law forbids the whole crab be harvested, and that only the crabs large front claws are kept. After the claw of regulation size is removed, the fishermen safely return the crabs to the water where they can regenerate a harvestable claw in three annual molts. While they certainly make a beautiful presentation with their bright orange and black shells, it is the flavor that consumers go after! Stone Crab Claws are a true delicacy, w/ a flavor and texture that is often compared to lobster. The meat of the claws are extremely sweet, with no need for embellishment as they are delicious when served cold or boiled hot with butter, lemon or cocktail sauce.
Product Of: Canada
Catch Method: Hook/Line
Sustainability: Good Alternative
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:
- Wild Coho Salmon, USA
- Arctic Char, Iceland
- Cod Loins, Iceland
- Large/Jumbo Black Bass, USA
- Jumbo Fluke, USA
- Monkfish Fillet, USA
- Ocean Perch, Canada
- Boston Pollock (Blue Cod), USA
- Medium Stone Crab Claws, USA
- 16/20 Fresh North Carolina Shrimp, USA
- Bronzini, Greece
- Barramundi, Singapore
- Hiramasa, Denmark
- Pacifico Striped Bass, Mexico
- Castalia Bluehole Trout, USA-Ohio
- Redfish, USA
- Black Cod/ Sablefish, USA
- Atl. Halibut, Canada
- Sturgeon, USA
- Swordfish Loins, USA
- Yellowfin Tuna, #1 and 2+, USA
- Mahi Mahi, Ecuador
- Kingklip, Costa Rica
- Black Grouper, Mexico
- Red Grouper, USA
- American Red Snapper, USA
- Pacific Lae Snapper, Panama
- B-Liner Snapper, USA
- Queen Snapper, Nicaragua
-Mahi have been landing in Ecuador, however it has been a little difficult to source over the past week due to freight issues. Prices are stable.
-Atlantic Halibut is beautiful and consistent, however Pacific Halibut remains a struggle. There has been very very limited product coming from the west coast.
-Atlantic Salmon- Chilean prices have dropped, Canada remains steady.
-We saw another great week on Flounder as the boats have been out along the East Coast, landing both great fish at great prices.
-Don’t forget about Pacifico Striped Bass! Always a stable and sustainable menu option!
-The Black Bass catch is Massachusetts is close to quota, which allows for Rhode Island to reopen with strong quota.
-Monkfish prices have been all over, and typically higher than normal due to the weather and weak landings.
-Lakefish remains consistent, and in great demand! Walleye season is fully underway and perch have been coming in pretty consistently. White Bass is also available and a very cost effective option.
-Fresh Lobster markets are steady due to good weather.
-Florida Stone Crab Claw season started this week with decent landings in the pots. While the first run was great, the following two did not show as promising numbers which has fluctuated the price quite a bit.
East Coast Oyster Availability:
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
Damariscotta River, ME
Very briny with a sweet finish
- Thunder Caps
3″/ Rich and salty liquor with a crisp sweetness
Prince Edward Island, CAN
3.75″/ Boomerang shaped shell- Deep cup, crunchy bite and a clean aftertaste
- Great White
3.5″/ Moderate salt content with prolonged sweet ocean finish
Quahog Bay Harpswell, ME
3-4.5″/ Strong brine with intense copper finish
Damariscotta River, Maine
2-2.5″/ Sweet, approachable oyster- East coast taste with west coast style
Rustico Bay, PEI
Known for their crisp bite and salty brined liquor
MA / 3″
West Coast Oyster Availability:
- Skookum Inlet- Friday
Little Skookum Inlet, South Puget Sound, WA
3.5”/ Full flavors, low brine and vegetable like finish
- Peale Pass-Friday
Puget Sound, WA
Exceptionally creamy with metallic soybean flavor