Market Update- July 25

Market Update:

One word to describe this weeks line up…VARIETY! We have an excellent selection from coast to coast and beyond. From the Mid-Atlantic we are seeing Sole, Monkfish and Black Bass which arrived today, just in time for your weekend menu! From the West Coast, we are bringing in beautiful Alaskan Kings, Sockeyes (prices are at the lowest of the season) and Cohos. From our local lakes, catch has been a little spotty with limited availability on both perch and walleye- please check with your local sales rep or the retail market for more information. From the southern waters, we have been seeing beautiful snapper and grouper varieties, as well as Corvina, Blueine Tilefish and Bluefin/ Yellowfin Tuna. And don’t forget to check out our oyster line up! With over 15 oysters in house, we have something for everyone. Continue reading to check out our newest featured oysters: Large Capitals, Reserve Capitals and Salazarian from our partners at Fathom Seafood.

Featured Specialty Seafood:

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.

Blueline Tilefish

Product Of: USA- Gulf Wild, Tagged
Catch Method: Longlines
Sustainability Rating: Good Alternative

Tilefish are targeted within a selective fishery with little by catch. Firm and mild tasting, Tilefish offers a variety of options to the chef. Feeding heavily on crustaceans, it is mild, yet distinctive, clean in flavor and often compared to lobster or crab. The meat cooks up white with a firm, flaky texture.

Cooking suggestions include baking, broiling, frying, poaching, sauteing or pan searing.

Yellowfin Tuna

Product Of: Mid-Atlantic, USA
Catch Method: Hook/Line
Sustainability Rating: Good Alternative

Yellowfin Tuna has a mild, meaty flavor that is more flavorful than albacore, but leaner than bluefin. Bright red in the raw state, tuna turns grayish tan when cooked and is firm and moist, with large flakes. Yellowfin is excellent raw as sushi or sashimi, but is also great for grilling, broiling or searing. Tuna needs little flavor enhancement so we suggest to keep it simple!

Specialty Seafood Availability:

Castalia Bluehole Trout, Whole or Butterfly> Ohio, USA
Arctic Char Fillet> Iceland
King Salmon, Wild> USA
Sockeye Salmon, Wild> USA
Coho Salmon, Wild> USA
Cod Loins> Iceland
Fluke, Jumbo, Wild> USA
Monkfish> USA
Turbot Fillet

Tripletail
Sole Fillet, 4/6> USA
Whole Bronzini> Greece
Barramundi Fillets> Singapore
Cobia Fillets> Panama
Redfish, Farmed> USA
Halibut, Atlantic> Canada
Jumbo Whole Black Bass> USA
Golden Corvina, Wild> USA
Black Cod/ Sable> USA

Black Grouper> Mexico
Hog Snapper, 1-2, Wild> Mexico
American Red Snapper, Gulf Wild, Tagged>USA
Carribean Red Snapper> Mexico
Blueline/ Gray Tilefish, Tagged, Gulf Wild> USA
Bluefin Tuna Loins> USA
Yellowfin Tuna Loins> USA
Barrelfish
Kampachi

Featured Oyster of the Week:

LARGE CAPITALS (Right) / CAPITAL RESERVES (Bottom)

Harvest Location: Spencer Cove, WA
Growing Method: Tide Tumbled
Size: Large 5″/ Reserves 3″
Flavor: Beautiful, pure, crisp, sea salt flavor with a clean finish. Very consistent. (Reserves-Grown slightly longer than the Capital under the same precise methods, this oyster is bolder in flavor.)

SALAZARIAN (Top)

Harvest Location: Pickering Passage, WA
Growing Method: Cylinder & Tumble
Size: Approximately 3″ | 60 ct.
Flavor: Medium brine, buttery dense meat with a mild granite finish

Additional Oyster Availability:

St. Anne
PEI, Nova Scotia, Canada
2.5-3″/Packed with flavor- clean and crisp; average salt content with mildly melon finish
French Kiss
Neguac, NB, Canada
2.5” / Deeply cupped with a briny liquor, profound salinity and a mild, sweet finish
Fat Baby
Long Island, NY
Extremely deep cups that are hand washed and graded, meats are VERY salty
Misty Point
VA
3”/ High salinity up front finishing sweet with a hint of celery and grass
Lt. Island
Cape Cod Harbor
3.5” / Full bodied with a buttery flavor and clean finish
Pickle Point
PEI, Canada
3″/ Robust, deeply cupped shells with a flavor profile driven by high salinity
Blue Hill
Beau Soleil
Miramichi Bay – New Brunswick, Canada
2.5″/ Refined and light flavor, medium brine and a slight yeasty Champagne-like finish
Great White
Barnstable, MA
3.5″/ Moderate salt content with prolonged sweet ocean finish
Dutch Island
West Narragansett Bay, RI
Mineral salt and umami finish

Pink Moon
New London Bay- PEI, Canada
2.75″/ Creamy meat with a perfect balance of salt and mineral on the finish
MoonDancer
Damariscotta River, ME
Very briny with a sweet finish
Hurricae Harbor
Northumberland Strait, PEI
3″ / High salinity with firm, crisp meats and a sweet finish
Dabob
Dabob Bay – Outskirts of Hood Canal, WA
3″/ Crisp and briny with a fresh and sweet melon finish
Shigoku
Samish Bay, WA
2.25″/ Flavor is sweet and briny with a cucumber finish
Capital/ Large Capital
Spencer Cove, WA
3″/ 5″ (Lrg)- Pure, crisp, pure, sea salt flavor with a clean finish
Salazarian
Pickering Passage, WA
3″/ Medium brine, buttery dense meat with a mild granite finish
Glacier Point
Halibut Cove, Alaska
2.75″/ Dynamic brine with a gentle crunch and clean vegetal finish