Market Update:

Wild Salmon: Prices are at their lowest of the season for Sockeye and the run should continue through July and into August. A Coho run is expected after the Sockeye run is over in August with Coho running through September. King Salmon production has been better than expected this year. The King run should carry into August.
Lake Fish: Supply has shortened as the warmer lake waters cause the fish to look for deeper cooler waters and end up avoiding fishermen’s nets. Expect lower supply on Walleye and Yellow Perch until mid-September.
Halibut: Supply has been short on Atlantic Halibut and is expected to stay short through the week. As more boats land next week, pricing and supply should ease. Pacific Halibut is steady but pricey as many Halibut fishermen with quota for salmon and halibut are fishing salmon before those runs finish.
Live Lobsters: The summer shed season for Live Lobsters is in full swing and prices on hard shell Lobsters are strong and will remain strong until early September.

Special Orders: We have been receiving a lot of special orders which means an excellent variety of unique products! Within the past week we have brought in Live Blue Crabs, Scorpion Fish (pictured above), Fresh Carolina  Shrimp, Abalone + more! Don’t forget to talk to your local sales rep, or the Classic Seafood Market for any seafood inquiries or special requests.

Featured Specialty Seafood:

Summer Flounder/ Fluke

Product Of: Long Island, NY
Catch Method: Hook and Line
Sustainability Rating: Good Alternative
Summer Flounder, also known as Fluke, are hook and line caught in the waters of Long Island, NY. 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 in flavor, so keep preparation methods simple. Cooking methods include baking, broiling, frying or sauteing.

Jumbo Black Bass

Product Of: Massachusetts, USA
Catch Method: Handlines
Sustainability Rating: Best Choice
Along the Atlantic Coast, the Black Sea Bass Fishery has made an immense comeback within the last 20 years after being declared over fished. Thanks to improved reproduction/ growth rates and strict regulations, the fishery has completely recovered and is now deemed sustainable.
Now is the time to enjoy it as Black Bass is not always available. Black bass has a medium flake, mild/ delicate flavor and a tender, yet firm texture. It is extremely versatile and often used in whole fish preparations. Cooking Preparations include baking, broiling, grilling, poaching, sauteing and steaming.


Product Of: New Zealand
Catch Method: Hand Implements
Sustainability Rating: Best Choice
Because of the recent shift from bait to plate status with Cockles, the industry has remained poorly regulated with the exception of New Zealand. There, the handling and processing of New Zealand Cockles are well regulated giving it a best choice rating.
The raw meat is gray/ brown in color and turns creamy when cooked. The shells are stunning and often look beautiful when plated. New Zealand Cockles have slightly sweet and succulent meats, and resemble the texture of a clam. Use as you would any clam- in pasta dishes, soups, stews or other classic preparations. Cockles can be grilled, poached, steamed or smoked.

Specialty Seafood Availability:

  • Castalia Bluehole Trout, Whole or Butterfly> Ohio, USA
  • Arctic Char Fillet> Iceland
  • King Salmon, Wild> USA
  • Sockeye Salmon, Wild> USA
  • Cod Loins> Iceland
  • Monkfish> USA
  • Blue Cod, Skinless, Wild> USA
  • New Zealand Cockles
  • Whole Bronzini> Greece
  • Barramundi Fillets> Singapore
  • Cobia Fillets> Panama
  • Redfish, Farmed> USA
  • Halibut, Pacific> USA
  • Halibut, Atlantic> Canada
  • Jumbo Whole Black Bass> USA
  • Jumbo Whole Fluke> USA
  • Sturgeon Fillet> USA
  • Albacore Tuna> USA
  • Wreckfish> USA
  • Black Grouper> Mexico
  • Yellowedge Grouper > USA
  • Hog Snapper, 4-6, Wild> Mexico
  • Pacific Lane Snapper> USA
  • Tripletail
  • Bluefin Tuna Loins> USA

Featured Oyster of the Week:


Harvest Locations: Damariscotta River, ME
Flavor Profile: Very briny with a sweet finish
Growout Method: Grown in the clean, fertile waters of the Damariscotta River, which for thousands of years has been renowned for some of the world’s best oysters. The oysters feed on natural phytoplankton where no artificial feeds or chemical additives are used. All oysters are now raised off of the sea floor in OysterGro™ cages which eliminates the potential for ecological damage to the river bottom from repeated dragging.

Additional Oyster Availability:

  • Washburn Island
    Falmouth, MA
    3.75″/ Very full meats with an amazing salty and creamy flavor
  • Lady Chatterley
    Northumerland Strait, PEI, Canada
    3.25” / Deep cups, medium-high salinity and a bright, clean finish
  • Moondancers
    Damariscotta River, ME
    Very briny with a sweet finish
  • 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
  • Fat Baby
    Long Island, NY
    Extremely deep cups that are hand washed and graded, meats are VERY salty
  • Rock Harbor
    Cape Cod Bay, Orleans, MA
    3.75”/ Sweet brine with a slightly sweet vegetal finish
  • Katama
    Martha’s Vineyard, MA
    3.75″/ A salt bomb with a sweet as candy finish
  • Pemaquid
    Hog Island, Midcoast MA
    3.75″/ Sweet and salty
  • Northumberland
    PEI, Canada/ 3.5″-4″
  • Buckley Bay
    Bayne’s Sound, British Columbia
    2-3″/ beach oyster, melon taste, salty finish
  • Kusshi
    Stellar Bay / Vancouver Island – British Columbia, Canada
    2″/ Nice salt content. Robust and full of meat with a sweet cucumber finish.
  • Rockpoint
    Hood Canal, WA
    2.75″/ Creamy and sweet with cucumber flavors
  • Sunshine Coast
    Sunshine Coast District, British Columbia
    3” / Hard brine with a clean, sweet flavor and cucumber finish