
Market Update:
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:
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:

DABOB BAY
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