Featured Specialty Seafood:
North Atlantic Swordfish
Product Of: USA
Catch Method: Handline
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.
158 lb. Whole Pumpkin Sword!
Product Of: Ecuador
Catch Method: Handline
A much sought after variation of Swordfish, Pumpkin Sword gets its name from the bright orange pigment displayed throughout of the meat. The color variations are no indication of quality, however flavor may change. The orange pigment develops over time, as the diet of the swordfish continues to change. It is said that the orange color comes from a diet rich in crustaceans, particularly shrimp and krill, that the swordfish have been eating. Its long term diet does play a significant role in the premium sought after flavor, which most describe as sweeter, with a buttery taste, accompanied by a juicer texture.
Queen (Onaga) Snapper
Product of: Atlantic/ Eastern Caribbean
Catch Method: Handline
Sustainability: Good Alternative
Onaga Snapper are line caught by deep-water hand line gear in the waters of the Caribbean. Onaga are beautiful fish with its brilliant red color and unique, long caudal fins. Its flesh is clear/ light pink in color and white when cooked. Onaga has a soft, moist texture, delicate flavor, mild sweetness and large, moist flakes when cooked. Suggested preparations include raw as sashimi, grilled, baked, steamed or sauteed.
Large Summer Flounder/ Fluke
Product Of: Maryland
Catch Method: Hook and Line
Sustainability Rating: Good Alternative
Summer Flounder, also known as Fluke, are hook and line caught from Maryland. The fishery is heavily regulated in the US, and each state follows its own regulations in regards to how and when the fish can be caught.
Fluke is pure white in color when cooked with small flakes and a firm texture. It is sweet and mild in flavor and best when cooked w/ wine, sauce or other liquids to keep it from drying out. Fillets are delicate in flavor, so keep preparation simple. Cooking methods include baking, broiling, frying or sautéing.
Happy Clambake Season:
Clam Market Update:
Overall, pricing has been stable for quite some time for both the farmed and wild clam markets. Farmed littlenecks have been in great supply, however there is an expected/ somewhat current shortage on the farmed middlenecks. While the wild availability is always subject to change due to weather and/ or outbreaks, the supply, and quality has been excellent thus far! We hope that this continues throughout our upcoming clambake season! As always, we suggest getting your clambake orders in as soon as possible.
Specialty Seafood Availability:
- Wild King Salmon, USA
- Coho Salmon, USA
- Arctic Char, Iceland
- Cod Loins, Iceland
- Jumbo Fluke, USA
- Ocean Perch, Canada
- Boston Pollock (Blue Cod), USA
- Fresh Black Cod, USA
- Wolffish, Norway
- Barramundi, Singapore
- Bronzini, Greece
- Kampachi, Baja Mexico
- Redfish, USA
- Pacifico Striped Bass, Mexico
- Castalia Bluehole Trout, USA-Ohio
- Atl. Halibut, Canada
- Halibut Cheeks, Canada
- Marker Swordfish Loins, USA
- Yellowfin Tuna, #1 and 2+, USA
- Mahi Mahi, Ecuador
- Pacific Rockfish, Canada
- Pacific Doversole, USA
- Golden Corvina
- Tripletail, Mexico
- Black Grouper, Mexico
- Red Grouper, USA
- Hog Snapper, Mexico
- Lane Snapper, USA
- Yelloweye Snapper, USA
-In the world of Atlantic Salmon, the Chilean prices have moved up, but overall stabilized. There has been no changes in Canada, and Norwegian Salmon have been averaging a little smaller than normal.
-Swordfish production remains strong and prices remain lower than the average.
-Tuna pricing is lighter, as more fish landed this week than what was demanded.
-The sustained high winds due to Hurricane Teddy have made Monkfish a tough item to find this week. It doesn’t look like we will see any until possibly Saturday.
-Pacific Halibut fishing remains steady, and the Atlantic Halibut boats have headed in to beat out the hurricane. Supply is expected to be limited.
-Lake fish supplies have been getting better as the temps are cooling.
-The start of the new Icelandic season has been pretty poor due to small fish and bad weather.
East Coast Oyster Availability:
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
Damariscotta River, Maine
2-2.5″/ Sweet, approachable oyster- East coast taste with west coast style
- Duxbury Standard
3.5″ / Very crisp brine with buttery meats.
- Moon Stone
Point Judith Pond, RI
3.25″/ Warm and intense brine with a bold and meaty texture
Damariscotta River, ME
Very briny with a sweet finish
- Misty Point
3”/ High salinity up front finishing sweet with a hint of celery and grass
- Great White
3.5″/ Moderate salt content with prolonged sweet ocean finish
- Spring Creek
Barnstable Harbor, Cape Cod
Savory and salty but also backed by an earthy depth
- Mayflower Points
3.5″/ Fresh and intense brine with creamy meats and a gentle finish
Hog Island, Midcoast MA
3.75″/ Sweet and salty
- Thunder Caps (Arriving Saturday)
3″/ Rich and salty liquor with a crisp sweetness
- Hurricane Harbour (Arriving Saturday)
Northumberland Strait, PEI
3″ / High salinity with firm, crisp meats and a sweet finish
West Coast Oyster Availability:
- Bone River (Arriving Friday)
2.25″/ Full firm meat relinquishes delicate cucumber notes and a crisp salty brine
- Hammersley (Arriving Friday)
Big, plump, deeply fluted and unsubtle. Full flavored with a strong cucumber finish