Featured Specialty Seafood:

Wild Patagonian King Salmon

Product of: Southern South America
Catch Method: Hook and Line/ Troll

Along the frigid coasts and rivers of Southern America and the Pacific Northwest, swims the Chinook Salmon. Chinook are a non native species in South America, however have become a premier destination for Chinook fishing. They were originally introduced to the area in 1977 in a small stream, as well as raised in net pens in the ocean for harvest. Through the years came escapement which led to rapid colonization of these salmon throughout the river systems in the area. (More Info Here)

Chinook salmon has a pronounced buttery, rich taste and are the most prized salmon in the culinary world. They are oily, flaky and meaty in texture and with the exception of some white-meat strains of Chinook, the flesh is almost always red, never pink.

Simple treatments are perfect for the rich and flavorful king salmon, but the fish can also stand up to hearty flavorings.

King Kampachi

Product of: Baja, Mexico
Catch Method: Aquaculture Raised

Vertically integrated from hatchery to processing, our king kampachi are grown four miles offshore in state of the art pens from local brood stock native to the area. In the pens, the fish are able to thrive in their natural environment until they reach harvest size. The pens are located in deep water with strong currents where no hormones or antibiotics are used. King Kampachi have a clean, crisp bite when served raw and a buttery, delicious flavor when cooked. It is light on the palette and suited for baking, roasting, steaming, pan searing or grilling.

Specialty Seafood Availability:

  • Arctic Char, Iceland
  • Troll King Salmon, Wild, South America
  • Jumbo Black Bass, USA
  • Cod Loins, Iceland
  • Skrei Cod, Norway
  • Haddock Fillets, USA
  • Jumbo Fluke, USA
  • Haddock, USA
  • Boston Pollock (Blue Cod), USA
  • Striped Bass, USA
  • Monkfish, USA
  • Bronzini, Whole, Greece
  • Bronzini Fillet, Turkey
  • Cobia, Panama
  • Redfish, USA
  • Catalia Blue Hole Trout, Ohio
  • Pacifico Striped Bass, Mexico
  • Sturgeon, USA
  • King Kampachi, Mexico
  • Mahi Mahi, Ecuador
  • Black Grouper, Mexico
  • Red Grouper, USA
  • American Red Snapper, USA
  • Carribean Red Snapper, Mexico
  • Lane Snapper, USA

East Coast Oyster Availability:

  • Cupid’s Arrow
    Damariscotta River Maine, USA
    2.5-3″/ Full & pleasantly firm meat complimented with a bright burst of brine which yields to a medium sweetness
  • Duxbury Standard
    Duxbury, MA
    3.5″ / Very crisp brine with buttery meats.
  • Egg Island
    Lewis Bay of Yarmouth, MA
    Full meats with an impressive full brine and earthy finish
  • Sweet Island Kiss
    PEI, Canada
    2.5-3″/ A salty punch with a grassy but crisp fresh finish, and a meat yield that is guaranteed to be a crowd favorite.
  • Blish Point
    Barnstable, MA
    2.75″/ Substantial brine with creamy, yet firm meats and a sweet, seaweed finish 
  • Lover’s River
    PEI, Canada
    2.5”-3”/ Medium-high to high salinity, firm and full meats with dense shells that will be a pleasure to shuck for novices and veterans alike. 
  • Moondancers
    Damariscotta River, ME
    Very briny with a sweet finish 
  • Mookiemoto
    Damariscotta River, Maine
    2-2.5″/ Sweet, approachable oyster- East coast taste with west coast style

West Coast Oyster Availability:

  • Dabob
    Dabob Bay – Outskirts of Hood Canal, WA
    3″/ Crisp and briny with a fresh and sweet melon finish
  • Miyagi
    Hood Canal, WA
    2.75″/ Medium brine with a tangy cucumber finish
  • Rock Point
    Hood Canal, WA
    2.75″/ Creamy and sweet with cucumber flavors
  • Sun Hollow
    Hood Canal, WA
    2.75″/ Sweet brine, bursting meat and an earthy finish
  • Elkhorn
    Willapa Bay, Washington Coast
    3″/ Firm meats, high brine, sweet flavor and melon finish

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