Market Updates:

Hurricane Dorian Aftermath:

  • The effects of last week’s Hurricane Dorian was varied by the different regions it passed through. In the Bahama’s we all know how devastated the Islands are- Sending our sincerest thoughts and prayers for all those affected. The biggest hurt on the seafood industry will be the long term effects on the Warm Water Lobster industry. We know of at least one lobster producing plant that’s a total loss. The lack of supply of Bahamian Lobster tails will put a crunch on the entire warm water lobster business.
  • The Florida coast will feel very little if any issues related to seafood.
  • In the Carolina’s, fishing and shrimping will be slow to recover but should rebound very well in short order.
  • The Virginia coast and Chesapeake are the hardest hit on the US Atlantic Coast. The Farmed Clam industry will be well behind projected harvest volumes. Expect shortages of farmed clams throughout the next month at the least. Groundfish from the Mid-Atlantic region will slowly rebound but should be back to normal within a couple of weeks.
  • The North Atlantic, although Halifax Nova Scotia took a hard hit, really didn’t sustain much seafood industry damage.
  • The overall Dorian damage was much less than what could have been but those affected the hardest will have an uphill climb to restore normalcy to their lives.

Lake Fish:

  • The Lake has yet to start cooling but we are seeing signs of improved fishing. For fishing to really improve we need a cooling trend that drops the lake water temperature and a storm to get the fish moving. Most lake fish species will be less active in warmer water and when the water starts to cool, it triggers their sense to start feeding for the long cold winter. At that time fish are moving and much easier to catch. We expect a strong fall season for Walleye. Yellow Perch fishing has improved as well and we expect to see good volume well into October.


  • Atlantic Halibut will be up in price over the short term as fishing gets back to normal after Dorian. It will take a week or so for the fleet to locate the fish and return to port with new Halibut. The Pacific fishery is open until early November but many fishermen still are finishing their Wild Salmon quota. The entire fleet should be back to fishing Halibut in October as Wild Salmon winds down.

Mahi Mahi:

  • We are seeing signs of a Mahi season about to start. Usually Mahi Mahi migrates into the Central American fishing grounds by October and stays there to feed until March or April. We are seeing signs of prices weakening on Mahi already. This should be a good indicator for improved Mahi volumes by October.

Featured Specialty Seafood:

Product of: New Zealand
Catch Method: Longline
Sustainability: Not Rated

John Dory is a deep sea fish with a flattened body, unique coloring and distinct markings. John Dory is also known as St.Peter’s Fish for its single large dark spot, located on each side (the “thumbprint” from St. Peter). John Dory has a firm meat that cooks up moist with a mild, and slightly sweet flavor. Since the fillets are thin and lean, preparation will not take long and will require attention. Fillets can be poached, steamed, sauteed or broiled.

Product of: Mid- Atlantic- USA
Catch Method: Day Boat, Line Caught
Sustainability: Good Alternative

Feeding on some of the world’s fastest fish, including tuna, has landed mako shark on the very top of the marine food chain. Harvested from a day boat trip in the Mid-Atlantic, Mako is an excellent alternative to swordfish and is one of the best tasting of the shark species. The meat is moist and slightly sweet, with a full bodied and meaty flavor. In the raw state, mako has an ivory pink/ reddish color and when cooked, the meat turns ivory white. Mako can be marinated, blackened or cut for kabobs and are excellent for baking, broiling, grilling, sauteing or steaming.

Specialty Seafood Availability:

  • Blue Hole Trout | Ohio
  • Arctic Char | Iceland
  • Wild Coho Salmon | USA
  • Wild Sockeye Salmon | USA
  • Kampachi | Mexico
  • Cod Loin, Wild | Iceland
  • Jumbo Fluke | USA
  • Redfish, Whole | USA
  • Cobia, Panama
  • Monkfish | USA
  • Boston Pollock/ Blue Cod | USA
  • Wolffish | Norway
  • Bronzini, Whole or Butterfly | Greece
  • Barramundi Fillets| Singapore
  • Yellowfin Tuna | USA
  • Mako Shark | USA
  • Mahi Mahi | Ecuador
  • Pacifico Striped Bass | Mexico
  • Golden Tilefish | Mexico
  • Queen Snapper | Nicaragua
  • Caribbean Red Snapper Mexico
  • Hog Snapper | Mexico

Featured Oyster:


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.

Oyster Availability:

  • Whaleback
    Damariscotta River, ME
    Rugged brine, followed by hefty midtones and an abrupt clean finish
  • Wianno
    Cape Cod Bay, Nantucket Sound, MA
    Very clean with a distinct deep cupped shell and sweet briny flavor
  • Hurricane Harbour
    Northumberland Strait, PEI
    3″ / High salinity with firm, crisp meats and a sweet 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
  • Moondancers
    Damariscotta River, ME
    Very briny with a sweet finish
  • Pemaquid
    Hog Island, Midcoast MA
    3.75″/ Sweet and salty
  • Barstool
    Chappell Creek
    2.5″-3″/ Shells are light in color with a clean crisp flavor
  • Boomamoto
    MA / Deep cupped, large meats
  • Great White
    Barnstable, MA
    3.5″/ Moderate salt content with prolonged sweet ocean finish
  • Lady Chatterley
    Northumerland Strait, PEI, Canada
    3.25” / Deep cups, medium-high salinity and a bright, clean finish
  • Burial Hill
  • Big Cove
    Southern South Puget Sound, WA
    Mildly salty & very sweet with a fruity, melon like finish
  • 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
  • Willapa Bay
    Willapa Bay, WA
    3″/ Full, firm meats with a light brininess, sweet flavor and cucumber finish
  • Pickering Pass
    Pickering Inlet, WA
    2.75”/ Medium brine with a bright cucumber finish