Featured Specialty Seafood:

Large Maryland Striped Bass

Product of: USA
Catch Method: Handlines
Sustainability Rating: Best Choice

In the Atlantic, Wild Striped Bass is a well managed fishery where the coastal states work within strict quota limits and regulations. Because of the regulations in place, wild striped bass is not always available so enjoy this beautiful fish while you can! Fillets have a firm meat that cooks up meaty and flaky, with a full, rich flavor. Striped Bass is extremely versatile and takes well to any cooking method- sear it, sauté it, grill it, roast it, steam it or stuff it! Take your pick. We suggest leaving the skin on, as it crisps up nicely and presents itself well when cooked.

California Halibut

Product of: USA
Catch Method: Long line
Sustainability: Good Alternative

California Halibut/ Flounder are long line caught along the sandy bottoms of California (from the Sea of Cortez up to Quillayute River in British Columbia). It is a great option for those looking for a milder fish that holds up well on the grill. California Halibut fillets are firm and tend to be on the leaner side which is different than other meaty grill favorites. Fillets are mild and delicate in flavor and are prized for their fine texture and large flake.

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
  • Cod Loins, Iceland
  • Large/ Jumbo Black Bass, USA
  • Monkfish Fillet, USA
  • Ocean Perch, Canada
  • Boston Pollock (Blue Cod), USA
  • Sole Fillet, 2/4 and 6+, USA
  • Wolffish, Norway
  • Bronzini, Greece
  • Pacifico Striped Bass, Mexico
  • Castalia Bluehole Trout, USA-Ohio
  • Redifsh, USA
  • Atl. Halibut, Canada
  • California Halibut, Mexico
  • Swordfish Loins, USA
  • Yellowfin Tuna, #1 and 2+, USA
  • Mahi Mahi, Ecuador
  • Black Grouper, Mexico
  • Red Grouper, USA
  • Fireback Grouper, Mexico
  • American Red Snapper, USA
  • Caribbean Red Snapper, Mexico
  • Fresh 16/20 Carolina Shrimp, USA
  • Fresh Rock Shrimp, USA

Market Updates:

-Lake Fish is ramping up per usual this time of year as the weather is starting to cool.
-Atlantic Halibut is expected to be tight, which means it will be expensive too until at least the middle of October.
-The Pacific Halibut fishery will be on and off throughout the remainder of the season, which ends mid-November.
-Mahi fishing started today, and as supplies start to make it to land, the prices will continue to fall.
-Wild Striped Bass landings have been strong down the east coast which have pushed prices down.
-Flounder has been arriving both excellent in quality, and at great prices.
-The prices have finally started to fall a little on Monkfish, however the expected high winds may effect the catch within the next few days. This goes for Black Bass as well.
-Lobster season starts late November.
-As far as Atlantic Salmon goes, the Chilean Market has been steady and Canada’s supply has been adequate with some smaller fish coming in.
-The Icelandic market remains strong, with adequate catch.
-We will not have any tilapia until October 18th.

East Coast Oyster Availability:

  • Duxbury Standard
    Duxbury, MA
    3.5″ / Very crisp brine with buttery meats.
  • Misty Point
    3”/ High salinity up front finishing sweet with a hint of celery and grass 
  • Mookiemoto
    Damariscotta River, Maine
    2-2.5″/ Sweet, approachable oyster- East coast taste with west coast style 
  • Moondancers
    Damariscotta River, ME
    Very briny with a sweet 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
  • Great White
    Barnstable, MA
    3.5″/ Moderate salt content with prolonged sweet ocean finish


  • Crowe Pasture
    East Dennis, MA
    Full ocean salinity with crisp, clean meats
  • French Kiss
    Neguac, NB, Canada
    2.5” / Deeply cupped with a briny liquor, profound salinity and a mild, sweet finish
  • Raspberry Point
    New London Bay- PEI, Canada
    3.25″/ Crunchy meat with a gentle brine and sweet mushroom finish
  • Wellfleet
    Cape Cod Bay, MA
    3″/ Medium-high salinity and a bright, crisp finish

West Coast Oyster Availability:

  • Compass Point
    Samish Bay, WA
    3″/ A nice briny oyster that has a melon finish
  • Rock Point
    Hood Canal, WA
    2.75″/ Creamy and sweet with cucumber flavors
  • Fanny Bay
    Baynes Sound, British Columbia, Canada
    2.75”/ Plump meats with full brine and a sweet mineral finish