
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:
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