Market Update- June 27th

Market Update:

Not only have the summer months brought us exciting openings in the seafood industry but the rising temperatures have also brought us another great option…. GRILLING! For great flavor, excellent variety and healthy options, we suggest grilling fresh seafood. Although the oily fish like swordfish, tuna, salmon (Wild Sockeyes pictured above) and halibut often do the best on the grill, your options do not stop there. Simply place an oiled piece of foil on the grill plates and add more delicate fish like grouper, snapper, flounder and more. This week we are featuring our LOCAL Castalia Blue Hole Trout that is aquaculture raised in Castalia, Ohio, just 7 miles southwest of Sandusky.  Continue reading for more information on the Blue Hole Trout, and additional specialty seafood items that are perfect for summertime grilling!

Featured Specialty Seafood:

Local Castalia Blue Hole Trout

Product Of: Castalia, Ohio
Catch Method: Aquaculture Raised

The Certified Blue Hole Trout product sustains a regional fresh-water landmark stream and trout conservancy dating back to the late 1700’s. The spring which furnish the water for the trout are located in the village of Castalia, 7 miles southwest of Sandusky, Ohio. The fish are harvested at the time of pick up, which means our fish could not get any fresher! The whole fish average 1.25 lbs. each and average a 10 oz. butterfly fillet.

To earn the Certified Blue Hole Trout brand name, trout are sourced from quality and safety ensured, Ohio State permitted hatcheries and have also flourished in a sustainable aquatic habitat in order to achieve the 10 “Stream-to-Table” Quality standards which fall under flesh marbling, maturity, harvesting, sizing, appearance and inspection standards, all of which you can find in the link to the left.

More Information Here

 

North Atlantic Swordfish

Product Of: USA
Catch Method: Handline
Sustainability: Best Choice

Swordfish are non-schooling fish that roam the temperate and tropical waters, all strictly managed and governed by the ICCAT. Sword are longline caught, mainly at night around the full moon cycle. Sword have a moderately high oil content and a firm, meaty texture with a flavorful, yet slightly sweet taste. Swordfish and Tuna recipes work interchangeably and are excellent for marinating and grilling. Cooking suggestions include baking, broiling, grilling or smoking.

Icelandic Char Fillets

Product Of: Iceland
Catch Method: Aquaculture, Raceways
Sustainability: Best Choice

From the trout and salmon family, Arctic Char resemble salmon in appearance with silvery skin and bright orange flesh. Char has a distinctive flavor, between salmon and trout, but on the milder side. The meat is moderately firm with a finer flake than salmon and high in fat content which keeps it extremely moist. Cooking suggestions include baking, broiling, grilling, poaching, sauteing or smoking.

Specialty Seafood Availability:

  • Castalia Bluehole Trout, Whole or Butterfly> Ohio, USA
  • Kampachi Farmed> Baja, Mexico
  • Arctic Char Fillet> Iceland
  • King Salmon, Wild> USA
  • Sockeye Salmon, Wild> USA
  • Blue Cod Fillet, Skinless> USA
  • Wolffish> Norway
  • Whole Bronzini> Greece
  • Barramundi Fillets> Singapore
  • Redfish, Farmed> USA
  • Pacifico Striped Bass> Mexico
  • Halibut, Pacific> USA
  • Cod Loins> Iceland
  • California White SeaBass Fillet> USA
  • Black Grouper> Mexico (Pictured: Main Image w/ Grouper Cheeks)
  • Red Grouper> USA
  • Fireback Grouper> USA
  • Caribbean Red Snapper> Mexico
  • Yellowtail Snapper> USA

Featured Oyster of the Week:

COMPASS POINT

Harvest Locations: Samish Bay, WA

Size and Availability: 3 inches | Year-round

Flavor Profile: A nice briny oyster that has a melon finish.

Growout Method: Bags are naturally tumbled by the tides and waves.

Additional Oyster Availability:

  • French Kiss
    Neguac, NB, Canada
    2.5” / Deeply cupped with a briny liquor, profound salinity and a mild, sweet finish
  • Pemaquid
    Hog Island, Midcoast MA
    3.75″/ Sweet and salty
  • Moondancers
    Damariscotta River, ME
    Very briny with a sweet finish
  • Barnstable
    Barnstable Harbor, Cape Cod, MA
    3″/ Sweet, nut-like flavor with firm meats
  • Fat Baby
    Long Island, NY
    Extremely deep cups that are hand washed and graded, meats are VERY salty
  • Bras Dor
    Cape Breton Island, Nova Scotia
    3″/ Briny, but light in body
  • Lady Chatterley
    Northumerland Strait, PEI, Canada
    3.25” / Deep cups, medium-high salinity and a bright, clean finish
  • Sunset Wharf
    MA
    3″
  • Wellfleet
    Cape Cod Bay, MA
    3″/ Medium-high salinity and abright, crisp finish
  • Misty Point
    VA
    3”/ High salinity up front finishing sweet with a hint of celery and grass
  • Great White
    Barnstable, MA
    3.5″/ Moderate salt content with prolonged sweet ocean finish
  • St. Anne
    PEI, Nova Scotia, Canada
    2.5-3″/Packed with flavor- clean and crisp; average salt content with mildly melon finish
  • Pleasant Bay
    Little Pleasant Bay- Orleans, MA
    3.5″/ Deeply cupped, moderate salt content with clean, prolonged ocean finish
  • Davenport
    Cape Cod, MA
    3-3.25″/ Bursting with robust brine
  • Fiddlehead
    Lewis Bay-Cape Cod,MA
    Surprisingly sweet and meaty with a briny liquor and light metallic finish
  • Hammer Island
  • Kumamoto
    Oakland, Washington
    2″ /Mild brine with creamy meats and a honeydew finish
  • Kusshi
    Stellar Bay / Vancouver Island – BC, Canada
    2″/ Nice salt content. Robust and full of meat with a sweet cucumber finish
  • Midnight Bay
    Hood Canal, WA
    4”/ Full meats, excellent on the half shell and perfect for grilling
  • Purple Mountain
    Hood Canal, WA
    2.5-3″ / Mineral stone with hints of young cantaloupe
  • Compass Point
    Samish Bay, WA
    3″/ A nice briny oyster that has a melon finish