Market Update:

Wild Salmon:
King Salmon: Most areas are now open for Kings and prices have eased considerably. California is producing good volumes of Troll Kings. The Columbia River will open Monday the 24th of June for the Treaty Indian fishers. Alaska Troll and Net fishing is open in a number of areas.
Sockeye (pictured above): As the season has progressed volumes have increased and escapement is well ahead of projections. Kodiak fishing has started and so far the harvest has just been okay. The Alaska Peninsula has not produced much Sockeye yet but it is a bit early to say how this will turn out. Prince William Sound has not produced much fish yet either. So far the Copper River has produced the majority of the Sockeye from Alaska

Lake Fish:
Walleye volumes are up and should continue strong through July. Usually in August, Walleye fishing falls off and then will return strong mid-September.
Yellow Perch supply has improved after a slow start and the fisherman are landing big volumes daily. Hopefully we see the upward trend continue through the fall.
White Bass Supply has dropped off as is normal in late May. Expect low volumes through the summer months and should improve through the fall.

Featured Specialty Seafood:

Long Island Golden Tilefish

Product Of: USA
Catch Method: Long Line

Beautifully colored both in and out of the water, Golden Tilefish are targeted within a selective fishery with little by catch. Firm and mild tasting, Golden Tilefish offers a variety of options to the chef. Feeding heavily on crustaceans, Tilefish 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 or sauteing with an overall favorite of pan searing. The meat holds together well, which also makes it a good candidate for soups and stews.


Yellowedge Grouper

Product Of: Gulf of Mexico
Catch Method: Longline
Sustainability: Good Alternative

Harvested from the deep waters of the Gulf, Yellowedge Grouper are one of the highest valued groupers for its flavor. Grouper meat is mild, but very unique in flavor often compared to halibut or bass. The meat cooks up very firm with large flakes and holds in its moisture extremely well. Cooking suggestions include grilling, frying, sauteing, broiling, steaming or baking.


Product Of: Costa Rica
Catch Method: Trawl Caught
Sustainability: Not Rated

Mainly caught as a bycatch, Kingklip is known for its mild and slightly sweet flavor. The meat has a dense, yet tender texture that often takes longer to cook compared to other whitefish. Cooking suggestions include baking, broiling, frying, grilling, poaching and smoking, as well as a great addition to soups and stews.

Specialty Seafood Availability:

  • Castalia Bluehole Trout> Ohio, USA
  • Halibut Cheeks> USA
  • Barrelfish Fillet> USA
  • Kampachi Farmed> Baja, Mexico
  • Arctic Char Fillet> Iceland
  • King Salmon, Wild> USA
  • Sockeye Salmon, Wild> USA
  • Cod Loins> Iceland
  • Monkfish Fillet> USA
  • Blue Cod> USA
  • Wolffish> Norway
  • Whole Bronzini> Greece
  • Barramundi Fillets> Singapore
  • Pacifico Striped Bass> Mexico
  • Black Cod/ Sablefish> USA
  • Black Grouper> Mexico
  • Kingklip> Costa Rica
  • Hog Snapper> USA
  • American Red Snapper> USA
  • Caribbean Red Snapper> Mexico
  • Queen Snapper> Nicaragua
  • Ono Wahoo> USA
  • Golden Tilefish> USA
  • Cobia> Panama

Featured Oyster of the Week:


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 adductor muscle.

Additional Oyster Availability:

  • French Kiss
    Neguac, NB, Canada
    2.5” / Deeply cupped with a briny liquor, profound salinity and a mild, sweet finish
  • Great White
    Barnstable, MA
    3.5″/ Moderate salt content with prolonged sweet ocean finish 
  • Hurricane Harbour
    Northumberland Strait, PEI
    3″ / High salinity with firm, crisp meats and a sweet finish 
  • Lt. Island
    Cape Cod Harbor
    3.5” / Full bodied with a buttery flavor and clean finish 
  • Wellfleet
    Cape Cod Bay, MA
    3″/ Medium-high salinity and abright, crisp finish 
  • Wianno
    Cape Cod Bay, Nantucket Sound, MA
    Very clean with a distinct deep cupped shell and sweet briny flavor 
  • Fat Baby
    Long Island, NY
    Extremely deep cups that are hand washed and graded, meats are VERY salty 
  • Lady Chatterley
    Northumerland Strait, PEI, Canada
    3.25” / Deep cups, medium-high salinity and a bright, clean finish 
  • Malpeque
    West Shores of Malpeque Bay – PEI, Canada
    3.25″/ Medium salt with a buttery, full-bodied finish
  • Pemaquid
    Hog Island, Midcoast MA
    3.75″/ Sweet and salty 
  • Red Raiders
    Crowe’s Pasture Beach – East Dennis, MA
    3.5″/ Simply put, salty-salty sweet 
  • Osterville
    Cape Cod, MA
    3.75″/ Extremely plump and pleasantly briny with a sweet finish 
  • Moonrise
    Crowe’s Pasture Beach – East Dennis, Massachusetts
    3.5″/ Salty and sweet
  • Gooseberry
    PEI, Malpeque Bay, Canada
    3 1/4″/ Meats are pleasantly firm in an abundance of liquor 
  • Bass Master
  • Dabob
    Dabob Bay – Outskirts of Hood Canal, WA
    3″/ Crisp and briny with a fresh and sweet melon finish 
  • Fanny Bay
    Baynes Sound, British Columbia, Canada
    2.75”/ Plump meats with full brine and a sweet mineral finish 
  • Kumamoto
    Oakland, Washington
    2″ /Mild brine with creamy meats and a honeydew finish 
  • Saiko
    Willapa Bay, WA
    Smooth, brown-shelled oyster that is firm, briny and sweet with a melon finish 
  • Kusshi
    Stellar Bay / Vancouver Island – British Columbia, Canada
    2″/ Nice salt content- Robust and full of meat with a sweet cucumber finish