Market Updates:

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:

North Atlantic Swordfish

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

**Now is the time to feature sword!! Supplies should be abundant over the next few weeks and quality and pricing are expected to be at its best thus far.**

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.

Jumbo Clam Strips

Product Of: USA
Sustainability: Best Choice

2.5″-4″/ 28-34 pieces per lb.
Packed in 1/2 gal. containers

Our hand shucked raw jumbo clam strips are caught off the pristine coastal waters of the Northeast. Fresh surf clams are whitish- orange in color and range from ivory to golden yellow when cooked. They are a little less flavorful than hard shell clams, and are mild and sweet in flavor. The clam strips are jaccarded so they are always tender! Strips are perfect for breading and frying and are well suited as appetizers or entrees.

Mid-Atlantic Fluke

Product Of: USA
Catch Method:Hook/Line
Sustainability: Good Alternative

Summer Flounder, also known as Fluke, are hook and line caught along the east coast. 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 is best when cooked with wine, sauce or other liquids to keep it from drying out. Fillets are delicate, so keep preparation simple. Cooking methods include baking, broiling, frying or sauteing.

Atlantic Halibut

Product Of: Canada
Catch Method:Hook and Line

There will be a few more weeks to feature Atlantic Halibut before the fishery heavily slows down in late October. Halibut is a member of the Flounder family, and is one of the largest and fastest swimming flatfish species. It is extremely versatile with a thick and meaty flesh that holds together for a variety of cooking methods and can withstand most sauces. Fillets are very mild, sweet in flavor and lean. Halibut can be baked, broiled, grilled, poached, sauteed or steamed, and is excellent for kabobs.

Specialty Seafood Availability:

  • Blue Hole Trout | Ohio
  • Arctic Char | Iceland
  • Wild King Salmon | USA
  • Wild Coho Salmon | USA
  • Kampachi | Mexico
  • Cod Loin, Wild | Iceland
  • Boston Pollock/ Blue Cod | USA
  • Jumbo Fluke | USA
  • Pacific Rockfish | USA
  • Sturgeon | USA
  • Monkfish | USA
  • Wolffish | Norway
  • Pacifico Striped Bass | Mexico
  • Bronzini, Whole or Butterfly | Greece
  • Barramundi Fillets| Singapore
  • Cobia | Panama
  • Golden Corvina
  • Redfish, Whole | USA
  • Mahi Mahi | Ecuador
  • Yellowfin Tuna | USA
  • Black Grouper |Mexico
  • Gulf Wild American Red Snapper | USA
  • Caribbean Red Snapper | Mexico
  • Hog Snapper | Mexico
  • Pacific Lane Snapper | Panama

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.

East Coast Oyster Availability:

  • Red Raiders
    Crowe’s Pasture Beach – East Dennis, MA
    3.5″/ Simply put, salty-salty sweet
  • Rock Harbor
    Cape Cod Bay, Orleans, MA
    3.75”/ Sweet brine with a slightly sweet vegetal finish
  • Barnstable
    Barnstable Harbor, Cape Cod, MA
    3″/ Sweet, nut-like flavor with firm meats
  • Barstool
    Chappell Creek
    2.5″-3″/ Shells are light in color with a clean crisp flavor
  • Duxbury Standard
    Duxbury, MA
    3.5″ / Very crisp brine with buttery meats
  • Wianno
    Cape Cod Bay, Nantucket Sound, MA
    Very clean with a distinct deep cupped shell and sweet briny flavor
  • Great White
    Barnstable, MA
    3.5″/ Moderate salt content with prolonged sweet ocean finish
  • Washburn Island
    Falmouth, MA
    3.75″/ Very full meats with an amazing salty and creamy flavor

     

  • Belon
    Quahog Bay Harpswell, ME
    3-4.5″/ Strong brine with intense copper finish
  • 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
  • Whaleback
    Damariscotta River, ME
    Rugged brine, followed by hefty midtones and an abrupt clean finish 
  • Fiddlehead
    Lewis Bay-Cape Cod, MA
    Surprisingly sweet and meaty with a briny liquor and light metallic finish 
  • Thunder Caps
    PEI, Canada
    3″/ Rich and salty liquor with a crisp sweetness 
  • Misty Point
    VA
    3”/ High salinity up front finishing sweet with a hint of celery and grass 
  • Boomamoto
    MA
    Deep cupped, large meats 
  • 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

Featured Oyster:

DABOB BAY OYSTERS

Harvest Locations: Dabob Bay – Outskirts of Hood Canal, Washington

Size and Availability: 3 inches | Year-round

Flavor Profile: Crisp and briny with a fresh and sweet melon finish.
Growout Method: Beach-grown and subjected to wave action to harden shells. Inter-tidally grown – goes dry at low tide, which strengthens abductor muscle.

West Coast Oyster Availability:

  • Shigoku
    Samish Bay, WA
    2.25″/ Flavor is sweet and briny with a cucumber finish
  • Fanny Bay
    Baynes Sound, British Columbia, Canada
    2.75”/ Plump meats with full brine and a sweet mineral finish
  • Fat Bastard
    Willapa Bay, WA
    Deep cup with a lot of liquor, brine and taste are clean
  • Purple Mountain
    Hood Canal, WA
    2.5-3″ / Mineral stone with hints of young cantaloupe
  • Wild Cat Cove
    Hood Canal – S. Puget Sound, WA
    2.5”-3”/ Deep cup, firm plump meats- sweet collard green flavor with a sweet melon rind finish
  • Compass Point
    Samish Bay, WA
    3″/ A nice briny oyster that has a melon finish
  • Dabob
    Dabob Bay – Outskirts of Hood Canal, WA
    3″/ Crisp and briny with a fresh and sweet melon finish
  • Sunset Beach
    Lower Hood Canal, Puget Sound, WA
    3.5” / Plump, robust meats that are briny and full flavored