Market Update: 

Video: Chef and YouTube Creator Zachary Ladner breaks down a Kona Kanpachi at Giovanni’s Restaurant.  Our cover picture: We had the opportunity to bring in some unique Hawaiian fish last week including Aweoweo, Golden Kali, and Weke Ula.  Please note, there will be no deliveries and our retail will be closed on Thursday November 22nd for Thanksgiving Day.  We will reopen Friday with our regular delivery and retail hours.  

  • PREMIUM OYSTERS INBOUND THIS WEEK:
    • Belons: Casco Bay, Maine 3″-4.5″ strong brine with intense copper finish
    • Deer Creek:  Hood Canal, Washington 3.75″  light salt, cucumber finish 
    • Wianno: Cape Cod, MA 3″+, sweet briny flavor
    • Winter Harbor
    • Thunder Caps: PEI, Canada 3″
    • Cranberry Creek: Oakland Bay, WA 3″ slate strips, deep shell, briny with cucumber finish
    • Elkhorn: Willapa Bay, Washington 3″ beach-grown with firm meats and high brine, melon finish 
    • Kumamoto: Oakland, Washington 2″ mild brine with creamy meats, and a honeydew finish 
    • Kusshi: British Columbia, Canada 2″ decent salt content, meaty chew, cucumber finish
    • Samish Pearl: Samish Bay, WA Beach-grown, moderate salinity
    • Rock Point: Hood Canal, WA 2.75″ creamy and sweet, cucumber flavor
    • Saiko:  Saiko in Japanese means ‘supreme’.  Harvested in Willapa Bay, WA, these oysters live up to their name.  Grown in baskets to create a naturally tumbled, smooth, brown-shelled oyster with firm meat. The flavor profile is briny and sweet with a melon finish.  
  • Fresh Stone Crab Claw Season is open! Place your pre-orders now! We will have medium and large incoming this week.  
  • Cape Bay Scallops:  A specialty item that must be experienced in order to be appreciated.  Hand-harvested in the triangle region of Martha’s Vineyard, Cape Cod Bay, and Nantucket.  
  • Keep an eye on scallops, price has been creeping up each week.  
  • Beautiful Domestic Groupers and American Red Snappers from the Gulf of Mexico. 
  • Chilean Seabass
  • Lake Fish: Walleye is still plentiful.  We expect to continue to see Medium Walleye for the next few weeks.  However, only a limited amount of fresh or frozen Jumbo Walleye will be available.  Yellow Perch: The season is coming to an end so expect see little to no fresh availability.  
  • Mahi:  Mahi is in great supply and we are expecting to see big, beautiful fish arriving throughout the winter.  Price is down and would make an excellent menu or special option.  
  • Alaskan Halibut: The season for Alaskan Halibut is officially over.  
  • Norwegian Halibut: farm-raised, amazing quality, 10lb. and up fish.

New Fish Features:

  • Hawaiian Kanpachi: Similar to Amberjack, this premium yellowtail is farmed off the coast of Kona, Hawaii.  Endless preparation options are available including raw: sashimi, poke, ceviche or cooked: steamed, poached, sautéed, broiled, grilled, seared (you get the picture).  Not to mention, this fish has the sustainability, stewardship, health stats, and taste to make it one of our favorite new fish to present to consumers and restaurants alike.  Find more information here. 
  • Pacifico Striped Bass:  Pacifico Aquaculture’s striped bass are unique in that they are the only farmed striped bass to be given a 4-Star (highest rating) by the Best Aquaculture Program which evaluates the sustainability and practices of the processor, farm, hatchery, and feed of farmed seafood products.  Raised in the open ocean of Baja, California with minimal handling and quick delivery.  Find out more information here.

Holiday Favorites:  Whether you’re planning a holiday party at your office or just a small gathering at home, we have all the seafood necessities.  

  • Shrimp
    • Philly Wild American Shrimp: Shell/on 5# Box Brown or White 
    • Philly Wild American Peeled and Deveined Tail-on 20/1# Bags
  • Smoked products:
    • Santa Barbara Cold Smoked Salmon (Coastal Harbor Beechwood & Harbor Point)
    • Santa Barbara Hot Smoked Salmon (Honey Oak Farmed Unsliced, Pacific Wild Unsliced)
    • trout
    • mussels
    • shrimp
    • scallops
  • Snow Crab Cocktail Claws 
  • Candied Smoked Salmon 
  • Salt Cod/ Baccala 
  • Dom Petroff Premium Caviar: Salmon Roe, Pacific White Sturgeon, Osetra, Trout Roe

 

 

 

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