Featured Specialty Seafood:


Product Of: Singapore
Sustainability: Open Ocean Raised, BAP/ GAP Certified

Our Barramundi are raised in the Singapore Straits in open ocean pens where currents are strong and the water is clean. They are a super-breed having been raised 100% natural, with no GMO, antibiotics or harmful chemicals. Custom-formulated sustainable and traceable feed, with added salmon oil, is used to cater to different ages of the fish to ensure healthy growth and high Omega-3 content. Raw fillets are grey in color and turn to a beautiful white when cooked. Barramundi is prized for its meaty and flaky texture with endless versatility.


Product of: USA/ Mid Atlantic
Catch Method: Hook and line
Sustainability: Best Choice

The Wreckfish fishery is extremely well managed and product is often hard to come by as there are very few devoted vessels for the industry. Only two or three boats in the U.S. are actively fishing at one time, and the quota is divided between those few fishermen. Specific gear is used for fishing so the habitat floor is not impacted and by catch remains almost non-existent. Wreckfish get their name because they are often found around abandoned shipwrecks in deep water banks and around floating lines of wreckage in the open ocean and harvested around the Charleston Bump, off the coast of South Carolina. They have a firm white flesh with a large heavy flake and a mild flavor similar to that of grouper and sea bass.

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..

Specialty Seafood Availability:

  • Arctic Char | Iceland
  • Wild Coho Salmon | USA
  • Cod Loins | Iceland
  • Haddock Fillets | USA
  • Boston Pollock Fillet | USA
  • Jumbo Fluke | USA
  • Monkfish | USA
  • Wolffish | Norway
  • Bronzini Fillet | Turkey
  • Whole Bronzini | Greece
  • Barramundi Fillet | Singapore
  • Cobia Fillet | Panama
  • Kampachi | Baja, Mexico
  • Redfish | USA
  • Pacifico Striped Bass | Mexico
  • Whole Castalia Blue Hole Trout | Ohio, USA
  • Sturgeon | USA
  • Wreckfish | USA
  • Barrelfish | USA
  • Black Grouper | Mexico
  • Yellowedge Grouper | USA
  • Hog Snapper | Mexico
  • American Red Snapper, Gulf Wild | USA
  • Caribbean Red Snapper | Mexico
  • Queen Snapper | Nicaragua
  • Yellowtail Snapper | USA

Featured Oyster:


Harvest Locations: Barnstable, Massachusetts

Size: 3.5″ in length

Availability: Year-round

Description: Moderate salt content with prolonged sweet ocean finish. White, salty, and full bodied. Great White is a fitting name for this beastly bivalve after a rise of Great White shark sightings off of Cape Cod.

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
  • Sandy Neck
    Barnstable Harbor, Cape Cod, MA
  • Misty Point
    3”/ High salinity up front finishing sweet with a hint of celery and grass
  • Whaleback
    Damariscotta River, ME
    Rugged brine, followed by hefty midtones and an abrupt 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.)
  • 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
  • Fiddlehead
    Lewis Bay-Cape Cod, MA
    3.5-4″/ Surprisingly sweet and meaty with a briny liquor and light metallic finish
  • Belon
    Quahog Bay Harpswell, ME
    3-4.5″/ Strong brine with intense copper finish
  • Wellfleet
    Cape Cod Bay, MA
    3″/ Medium-high salinity and a bright, crisp finish

Featured Oyster:


Harvest Location: Lower Hood Canal- Puget Sound, Washington

Size: 3.5″ in length

Availability: Year-round

Cultivation: Beach raised

Flavor Profile: Hearty, thick shells and plump, robust meats. The meats are hearty, briny and full flavored which is perfect for serving on the half shell with bolder accompaniments.

West Coast Oyster Availability:

  • Rock Point
    Hood Canal, WA
    2.75″/ Creamy and sweet with cucumber flavors
  • Sunset Beach
    Lower Hood Canal, Puget Sound, WA
    3.5” / Plump, robust meats that are briny and full flavored
  • Shigoku
    Samish Bay, WA
    2.25″/ Flavor is sweet and briny with a cucumber finish