
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:
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