Market Updates:

  • Hurricane Dorian: Despite Miami not taking a direct hit, the impact of Hurricane Dorian will be felt for many days and affect the entire Atlantic Coast. The current path takes Dorian northward up the Atlantic Coast between Wednesday and Friday. By Saturday and Sunday, it will work its way into the North Atlantic off the coast of Canada. Much of the seafood directed through Miami has been delayed. Fishing vessels from Florida to Newfoundland, Canada will be driven into ports during the week which means we will see good supply of groundfish, sword and clams. As these fish gets to market, the supply behind it will be extremely limited. Expect Dorian to affect all seafood from the Atlantic most of next week, and all shellfish will be affected by storm surge and wind driven high water. Take advantage of the great supply, especially on sword, this week!

  • Wild Salmon: We have moved from Sockeye to Coho in Alaska. The Coho run is not as large as the Sockeye run but a good run should supply us through the month of September. We’re expecting a Columbia River King Salmon run to move underway very soon. Last week’s opening was cancelled as escapement upriver hasn’t been as strong as necessary.
  • Lake Fish: We are seeing a few more Walleye than we expect to see this early in September. We don’t expect the fall Walleye season to get going in full force until sometime between the 15th and 20th of the month. Yellow Perch fishing is still off but we are getting a few landings per week. (Enough to keep a little fish in inventory but not enough to lower the price.) We expect Yellow Perch fishing to improve as Walleye does in cooler weather.

Featured Specialty Seafood:

Gulf Wild American Red Snapper

Product Of: USA
Sustainability Rating: Good Alternative

American Red Snapper is lean and moist, with a mild and sweet meat that is distinct in flavor.
Fillets are visually appealing and whether grilled, baked, poached, fried or steamed, it is perfect for just about every finfish recipe. Whole preparations are great as well!

By choosing Gulf Wild, the system can assure that your fish are locally caught, genuine, responsibly harvested and from a conservation focused fishery. The unique tagging systems allows you to see exactly where the fish was caught, when it was caught, from what vessel and the captain that caught it. Full traceability!

Golden Tilefish

Product Of: USA
Catch Method: Long Line
Sustainability: Best Choice

Beautifully colored both in and out of the water, Golden Tilefish are targeted within a selective fishery with little by catch. Firm and mild tasting, Golden Tilefish offers a variety of options to the chef. Feeding heavily on crustaceans, Tilefish is mild, yet distinctive, clean in flavor and often compared to lobster or crab. The meat cooks up white with a firm, flaky texture.

Cooking suggestions include baking, broiling, frying, poaching or sauteing with an overall favorite of pan searing. The meat holds together well, which also makes it a good candidate for soups and stews.

Barramundi

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.

North Atlantic Swordfish

Product Of: Canada
Catch Method: Handline
Sustainability: Best Choice

Swordfish are non-schooling fish that roam the temperate and tropical waters, all strictly managed and governed by the ICCAT. Sword are longline caught, mainly at night around the full moon cycle. Sword have a moderately high oil content and a firm, meaty texture with a flavorful, yet slightly sweet taste. Swordfish and Tuna recipes work interchangeably and are excellent for marinating and grilling. Cooking suggestions include baking, broiling, grilling or smoking.

Specialty Seafood Availability:

  • Specialty Seafood Availability:
  • Blue Hole Trout | Ohio
  • Arctic Char | Iceland
  • Wild King Salmon | USA
  • Wild Coho Salmon | USA
  • Kampachi | Mexico
  • Wreckfish | USA
  • Cod Loin, Wild | Iceland
  • Monkfish | USA
  • Boston Pollock/ Blue Cod | USA
  • Bronzini, Whole or Butterfly | Greece
  • Barramundi Fillets| Singapore
  • Cobia | Panama
  • Redfish, Whole | USA
  • Yellowfin Tuna | USA
  • Bluefin Tuna | USA
  • Mahi Mahi | Ecuador
  • Pacifico Striped Bass | Mexico
  • Golden Tilefish | USA
  • Black Grouper | Mexico
  • Yellowedge Grouper | USA
  • American Red Snapper, Tagged | Wild, USA
  • Caribbean Red Snapper | Mexico
  • Hog Snapper | Mexico
  • Yellowtail Snapper | USA
  • Queen Snapper | Nicaragua

Featured Oyster:

WIANNO OYSTERS

Harvest Locations: Cape Cod, Massachusetts

Size: 3-3.5” in length

Availability: Year-round

Flavor Profile: Slightly sweet and profoundly briny

Description: Grown in racks and bags just off the bottom and exposed at low tide. This helps them cup up into a very pretty oyster.

Oyster Availability:

  • Wianno
    Cape Cod Bay, Nantucket Sound, MA
    Very clean with a distinct deep cupped shell and sweet briny flavor 
  • Fiddlehead
    Lewis Bay-Cape Cod,MA
    Surprisingly sweet and meaty with a briny liquor and light metallic finish 
  • French Kiss
    Neguac, NB, Canada
    2.5” / Deeply cupped with a briny liquor, profound salinity and a mild, sweet finish 
  • Hurricane Harbour
    Northumberland Strait, PEI
    3″ / High salinity with firm, crisp meats and a sweet finish 
  • Lady Chatterley
    Northumerland Strait, PEI, Canada
    3.25” / Deep cups, medium-high salinity and a bright, clean finish 
  • Great White
    Barnstable, MA
    3.5″/ Moderate salt content with prolonged sweet ocean finish
  • Three Bay
  • Misty Point
    VA
    3”/ High salinity up front finishing sweet with a hint of celery and grass
  • St. Anne
    PEI, Nova Scotia, Canada
    2.5-3″/Packed with flavor- clean and crisp; average salt content with mildly melon finish
  • Red Raiders
    Crowe’s Pasture Beach – East Dennis, MA
    3.5″/ Simply put, salty-salty sweet 
  • Whaleback
    Damariscotta River, ME
    Rugged brine, followed by hefty midtones and an abrubt clean finish 
  • Stormy Bay
    Delaware Bay, NJ
    Deep cupped shells, mild brine and a sweet complex flavor 
  • Reach Island
    Hood Canal, WA
    2.75″/ Medium brine with a tangy cucumber finish 
  • Sun Hollow
    Hood Canal, WA
    2.75″/ Sweet brine, bursting meat and an earthy finish 
  • Mirada
    Hood Canal, WA
    2.75″/ Full meats and slightly briny with a crisp, sweet finish 
  • Fanny Bay
    Baynes Sound, British Columbia, Canada
    2.75”/ Plump meats with full brine and a sweet mineral finish