Market Update: 

  • PREMIUM OYSTERS INBOUND THIS WEEK: Our oyster list includes Belons, Large Pemaquids, Deer Creeks, and St. Anne. We are also featuring a unique oyster this week SAIKO OYSTERS.  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.  Available for Wednesday 10/31 delivery.
  • Fresh Stone Crab Claw Season is open! Place your pre-orders now!
  • Martha’s Vineyard Fresh 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.  The season officially opens Nov. 1st and we expect to see product in the upcoming weeks.
  • Fresh Whole Spanish Mackerel.
  • Beautiful 8 lb. and up Queen Snapper.
  • 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: As we head towards the end of October the Fresh Lake Erie Yellow Perch season has began to slow down.  We are expecting our fisherman to meet their quotas for the season within the next few weeks.
  • 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.
  • Sword: The market is still tight on sword, however, the full moon at the end of last week should bring some relief in pricing this week.
  • Alaskan Halibut: The closure for Alaskan Halibut is early November.  Halibut prices have stayed consistently high over the past few weeks.
  • 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.


Pictured above:  Golden Tile “Ribs” from Hook & Hoof Restaurant.  Shared with us from Chef Hunter Toth.  See more of his culinary talent on instagram here.

Chef 2 Chef Foods, a division of Classic Seafood, has started a YouTube channel featuring some of our artisan cheese lines.  See the video below, subscribe to our channel, and watch as we break down our enormous catalog of exceptional cheese.