Oysters, oysters and more oysters! With over 20 east and west coast oyster varieties in house, we have one for every palate including our newest oyster, Lady Chatterley. This weekend is Memorial Day weekend and if you are anything like us, we plan on shooting back some raw oysters, and doing some major grilling on the patio. We just received a beautiful 59 lb. swordfish that was swimming on Tuesday (so fresh), as well as our first shot of Wild Copper River Sockeyes and Kings. We’re thinking sword steaks and salmon on the grill! Or maybe a perch fry on the patio? The tides have turned this week as Lake Erie Perch fisherman are landing big volumes. Find out more in this week’s market update.


Market Update:

  • Wild Salmon: Copper River fishing opened on Thursday, May 16th. The first opening was a bust with very little fish landed. The second opening was on Monday, May 20th and the results were much better. Mostly sockeyes were landed, with a decent number of Kings. Our first shot of the season will be here today! Most other wild salmon fishing grounds will open on June 1st so you can expect better pricing come the second week of June. Supply is expected to be good through July on Sockeye and through August on Coho.
  • 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 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.
  • Halibut: Landings on both the Pacific and Atlantic coasts are steady. Expect a stable Halibut market into June.
  • Mid Atlantic: We have been receiving excellent supply and quality Swordfish from the Mid-Atlantic (Pictured below), along with whole, head on Mahi.
  • Mussels: We will soon be at spawn time for mussels. Proper handling and extra care will help us get through the spawn that will last 3 to 4 weeks starting in late May. Keep mussels heavily iced.

Mid Atlantic Swordfish

A 59 lb. Swordfish, longline caught out of the Mid-Atlantic by our partners Kashiko Exports . This picture was sent to us on Tuesday after the fish was offloaded and packed for today’s delivery- Talk about fresh!
USA caught, USA managed and rated as a best choice by Monterey Bay’s Seafood Watch Program.

Oyster Availability:

East Coast Oysters

  • Beach Plum: Buzzard Bay, MA / 3.5 “/ Moderate brine with soft meat and a sweet, earthy finish
  • Wianno: Cape Cod Bay, Nantucket Sound, MA / Very clean with a distinct deep cupped shell and sweet briny flavor
  • Wellfleet: Cape Cod Bay, MA / 3″/ Medium-high salinity and abright, crisp finish
  • Big Rock: East Dennis, Cape Cod Bay, MA / 3.5”/ Plump meats, medium brine, notes of umami and a clean, sweet mineral finish
  • Beach Blonde: Charlestown, RI / 3.5”/ Crisp brine with a buttery sweet finish
  • Misty Point: VA / 3”/ High salinity up front finishing sweet with a hint of celery and grass
  • Moondancers: Damariscotta River, ME / Very briny with a sweet finish
  • Rock Harbor: Cape Cod Bay, Orleans, MA / 3.75”/ Sweet brine with a slightly sweet vegetal finish
  • Thunder Caps: PEI, Canada / 3″ / Rich and salty liquor with a crisp sweetness
  • Lady Chatterley: Northumerland Strait, PEI, Canada / 3.25” / Deep cups, medium-high salinity and a bright, clean finish (Pictured Above)
  • Lucky Lime: Hope River, PEI, Canada/ 3-3.5″/ Flavor of seaweed with a citrus finish
  • Martha Vineyard: Martha’s Vineyard, MA / 3.5” / Plump and full of liquor- very smooth
  • Egg Island: Lewis Bay of Yarmouth, MA / Full meats with an impressive full brine and earthy finish
  • Lt. Island: Cape Cod Harbor / 3.5” / Full bodied with a buttery flavor and clean finish
  • Fat Baby: Long Island, NY / Extremely deep cups that are hand washed and graded, meats are VERY salty
  • 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

West Coast Oysters

  • Cranberry Creeks: Hood Canal, Oakland Bay, WA / 2.5”/ Strong, briny flavor with earthy and granite mineral notes
  • 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
  • Saiko: Willapa Bay, WA / Smooth, brown-shelled oyster that is firm, briny and sweet with a melon finish
  • Fat Bastard: Willapa Bay, WA / Deep cup with a lot of liquor, brine and taste are clean
  • Pickering Pass: Pickering Inlet, WA / 2.75”/ Medium brine with a bright cucumber finish