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..


Product Of: USA
Catch Method: Hook/Line
Sustainability: Not Rated

Barrelfish are found along the Atlantic Coast and in Gulf of Mexico, where they are brought in as a bycatch. Because there is not a directed fishery for Barrelfish, we do not see this in house too often, so now is the time to try it! Fillets resemble that of grouper, and cook up tender and moist with a rich, sweet and distinctive flavor. Barrelfish can be cooked in a variety of methods, but holds up extremely well for pan searing, roasting and grilling.

Opakapaka Snapper

Product of: New Zealand
Catch Method: Longline
Sustainability: Good Alternative

Most often found in the Hawaiian/ South Pacific waters, Opakapaka are long line caught and very limited! Opakapaka are prized for their delicate flavor and firm texture, and have gained the reputation as a premium table snapper. Opakapaka fillets are well suited for almost all cooking applications including grilling, baking, broiling, sauteing or steaming, as well as raw in sashimi.

Specialty Seafood Availability:

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

Featured Oyster:


Harvest Location: Barnstable, Scorton’s Creek, MA

Cultivation: Cage Grown with no lids! Scorton’s Creek is also a known honey hole for herring. And where there’s Herring, there are fish. Striped Bass to be specific. These farmers got the Nick Name “The Bass Masters” by their fellow flats farmers because they would set up fishing poles at the creeks edge in hopes of snagging some dinner while they tend to your next appetizer.

Size: 3.5″- Deep teardrop shape

Flavor Profile: Big tides and fresh water food source gives these oysters their sweet mineral taste.

East Coast Oyster Availability:

  • Great White
    Barnstable, MA
    3.5″/ Moderate salt content with prolonged sweet ocean finish
  • Washburn Island
    Falmouth, MA
    3.75″/ Very full meats with an amazing salty and creamy flavor 
  • 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 
  • Sandy Neck
    Barnstable Harbor, Cape Cod, MA 
  • 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.)
  • Belon
    Quahog Bay Harpswell, ME
    3-4.5″/ Strong brine with intense copper 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
  • Egg Island
    Lewis Bay of Yarmouth, MA
    Full meats with an impressive full brine and earthy finish
  • Fiddlehead
    3.5-4″/ Lewis Bay-Cape Cod, MA
    Surprisingly sweet and meaty with a briny liquor and light metallic finish
  • Moondancers
    Damariscotta River, ME
    Very briny with a sweet finish
  • Thunder Caps
    PEI, Canada
    3″/ Rich and salty liquor with a crisp sweetness
  • Bass Master
    Scorton’s Creek, Barnstable Harbor, MA
    3-3.5″/ Sweet mineral flavor

Featured Oyster:


Harvest Location: North Puget Sound, Washington

Cultivation: Intertidal, Beach Cultivated

Size: 3.5″

Flavor Profile: Full, firm meat relinquishes delicate cucumber notes and a crisp salty brine. Excellent raw on the half shell.

West Coast Oyster Availability:

  • Fat Bastard
    Willapa Bay, WA
    Deep cup with a lot of liquor, brine and taste are clean
  • Totten Inlet
    Totten Inlet, WA
    3.25-3.5″/ Beautiful ridged shells- Signature melon and seaweed flavor with a sweet watermelon accents and medium brine
  • Purple Mountain
    Hood Canal, WA
    2.5-3″ / Mineral stone with hints of young cantaloupe
  • Miyagi
    Hood Canal, WA
    2.75″/ Medium brine with a tangy cucumber finish
  • Fish Point
    3.5″/ Full, firm meat relinquishes delicate cucumber notes and a crisp salty brine
  • Skookum
    Little Skookum Inlet, South Puget Sound, WA
    3.5”/ Full flavors, low brine and vegetable like finish