
Market Updates:
Scallop:
Scallop fishermen have caught a little over 60% of the 2019 quota. Much of the catch lately has been smaller sizes, so there is pressure on U-15 and larger scallops. Prices will be going up on these gradually over the next few weeks.
Lake Fish:
Not much has changed on the lake this week. Walleye production has improved but not yet to full fall season stride. Expect good Walleye supply going forward. Yellow Perch supply is still at summertime levels, but fall production is expected to be good. Yellow Perch at this time of the year is at its best. The fish have been feeding all summer and are fattening up nicely. As the Lake waters cool the fish will feed more rapidly to fatten up even more for the long winter ahead. We will have fresh Yellow Perch from now until quota is met which should happen in the next month. We will have frozen Yellow Perch until freezer stocks are depleted late winter or early spring.
North Atlantic Swordfish:
We expect the fall Swordfish season to pick up and continue well into October. The Sword fleets from Maritime Canada, Gloucester and Boston target the migrating fish as arrive at their furthest North feeding location (near the Flemish Cap in the North Atlantic).The fleets target the years’ best Swordfish for the short fall season before the fish start their migration South into warmer waters for the winter. These are short trip high fat content Swordfish. Usually a good run of landings will take place within 7 to 10 days after a full moon and continue for a week or so and then pick back up with the next full moon. The September full moon was on the 14th and the next will be October 13th.
Featured Specialty Seafood:
Specialty Seafood Availability:
- Blue Hole Trout | Ohio
- Kampachi | Mexico
- Arctic Char | Iceland
- Wild King Salmon | USA
- Wild Coho Salmon | USA
- Jumbo Black Bass | USA
- Jumbo Fluke | USA
- Cod Loin, Wild | Iceland
- Boston Pollock/ Blue Cod | USA
- Haddock | USA
- Monkfish | USA
- Wolffish | Norway
- Pacifico Striped Bass | Mexico
- Bronzini, Whole or Butterfly | Greece
- Barramundi Fillets| Singapore
- Whole Scorpion Fish | USA
- Mong Chong Fillet | USA
- Greenshell Mussels | New Zealand
- Redfish | Farmed, Mauritius Island
- Mahi Mahi | Ecuador
- Yellowfin Tuna | USA
- Pompano | USA
- Golden Tilefish | USA
- Kingklip | Costa Rica
- Black Grouper |Mexico
- Gulf Wild American Red Snapper | USA
- Caribbean Red Snapper | Mexico
- Pacific Lane Snapper
Featured Oyster:

WHALEBACK OYSTERS
Harvest Location: Damariscotta River, ME
The Story: Named after the nearby Whaleback Shell Midden which is a shell dump, consisting primarily of oyster shells located on the east side of the Damariscotta River. It is preserved as a Maine state historic site. The “middens” (or shell dumps) in this area were formed over 1,000 years between 200 BC to AD 1000 suggesting that native Americans enjoyed slurping a good oyster as much as we do today!
Harvest Location: Grown in floating surface equipment in Blackstone Narrows- Maine’s most revered oyster region–where the current howls through and the temps are warm.
Flavor Profile: A rugged brine, followed by hefty midtones and an abrupt clean finish.
East Coast Oyster Availability:
- Barstool
Chappell Creek
2.5″-3″/ Shells are light in color with a clean crisp flavor - Fat Baby
Long Island, NY
Extremely deep cups that are hand washed and graded, meats are VERY salty - Great White
Barnstable, MA
3.5″/ Moderate salt content with prolonged sweet ocean finish - 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 - Wellfleet
Cape Cod Bay, MA
3″/ Medium-high salinity and a bright, crisp finish - Hurricane Harbour
Northumberland Strait, PEI
3″ / High salinity with firm, crisp meats and a sweet finish - Cape Cod Oysters
- Whaleback
- Damariscotta River, ME
Rugged brine, followed by hefty midtones and an abrubt clean finish - Misty Point
VA
3”/ High salinity up front finishing sweet with a hint of celery and grass - Malpeque
West Shores of Malpeque Bay – PEI, Canada
3.25″/ Medium salt with a buttery, full-bodied finish - Moondancers
Damariscotta River, ME
Very briny with a sweet finish - Boomamoto
MA
Deep cupped, large meats - 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.)
Featured Oyster:

ROCKPOINT OYSTERS
Harvest Location: North Dabob Bay, Washington
Size: 2.5 – 3 Inches
Availability: Year-Round
Flavor Profile: Crisp and salty with fresh, grassy green notes.
Description: Beach raised; strong shells, medium depth cups with generous meat.
West Coast Oyster Availability:
- Rock Point
North Dabob Bay, WA
2.75″/ Crisp and salty with fresh, grassy green notes - Fanny Bay
Baynes Sound, British Columbia, Canada
2.75”/ Plump meats with full brine and a sweet mineral finish
- Big Cove
Southern South Puget Sound, WA
Mildly salty & very sweet with a fruity, melon like finish - Kumamoto
Oakland, Washington
2″ /Mild brine with creamy meats and a honeydew finish - Midnight Bay
Hood Canal, WA
4”/ Full meats, excellent on the half shell and perfect for grilling