Fresh Catch of the Week

FIREBACK GROUPER

Product of Mexico

Fireback Grouper, also known as Yellowfin, can be found offshore on reefs close to the southern points of Florida and Mexico where they feed on smaller fish and squid giving the fresh fillets EXCELLENT flavor. Fireback has a mild, but very unique flavor, somewhat of a cross between bass an halibut. Grouper meat cooks up very firm, with big flakes and holds its moisture better than many other fish. Fireback can be grilled, fried, sauteed, broiled, steamed or baked and is also excellent for soups and chowders.Grouper meat is very forgiving- fillets can be overcooked and still remain moist.


DOMESTIC KINGFISH FILLET Product of the USA Best Choice **These Kingfish were caught while the fishermen were out fishing for Mahi (feat on right!) Mackerel (King Fish) is considered one of the healthiest fish because it is so rich in omega-3 fatty acids. Mackerel has a rich, pronounced flavor with a high oil content. The meat is firm, flaky and moist. Because of its oil content, mackerel is an excellent substitution for other oily fish like salmon or tuna and is an excellent candidate for barbecuing and smoking. Mackerel can also be baked, broiled and poached.	DOMESTIC FANCY MAHI MAHI Product of the USA Best Choice Initially, Mahi was a bycatch of tuna and swordfish, however today there are directed longline fisheries that target Mahi catch. Mahi has a sweet, mildly pronounced flavor similar to swordfish with a lean meat, firm texture and large, moist flakes. Our favorite preparation for Mahi is grilled, however fillets can be baked, broiled, fried or sauteed. Although this is not an oily fish, fillets remain moist and can hold up to just about anything! **Our Mahi Mahi are available both head on, or cut to order.	COLUMBIA RIVER KING SALMON Product of the USA Best Choice We currently have excellent quality Columbia River Kings in house for your menus before the opening of Copper River on May 18th! Columbia River Wild Kings are renowned for their robust size, superlative flavor and bright flesh color. King (Chinook) fillets have a softer flesh than others, and are almost always red-rarely pink. Simple preparations are perfect for the rich and flavorful king fillets, however the meat can hold up to hearty flavors as well. The Columbia River King season is short and sweet, so now is the time to feature this favorite on your menu!

Fresh Updates

- BEAUTIFUL Grouper and Snapper specialties available for delivery. 1-2 lb. American Reds and Yellowtail Snappers are in as well as excellent quality Fireback/Yellowfin Grouper and Yellowedge Groupers that just arrived today! There are limited amounts of Red Grouper, Gulf Wild Black Grouper and Mexican Black Groupers.

-As of recent, there has not been too much action on domestic, head on Mahi. We just received some today, so now is the time to take advantage of them!

-Tuna and Sword prices should start to come down within the coming weeks.

-Copper River is going to open May 18th, which means that we probably will not see anything in house until the week of the 22nd. They are opening for 12 hours and are not allowed to go as close to the mouth of the river as in years past. This basically means that they will be fishing in Prince William Sound. The king tally is supposed to be low this year as it is, but this will result in smaller fish due to the fishing methods. Large kings are known to hug the bottom while heading towards the mouth of the river so the nets will be above them. Sockeyes will just depend on what sort of schooling is taking place during the 12 hour period.

Oyster Availability

Bevans, 80 ct. (East)

A little less briny than the average, with a meaty texture and a hint of sweetness.

Duxbury Standard, 100 ct. (East)

Very briny w/ plump meats set in a deep cup with a buttery, sweet finish.

Capital, 60 ct. (West)

Pure, crisp, sea salt flavor with a clean finish. Expect very deep and smooth shells

Delaware Bay, 100 ct./ 12 ct. (East)

Plump firm meats with a briny and sweet flavor.

Shooting Point, 100 ct. (East)

Slightly sweet meats w/ an incredible pure brine finish.

Arrowhead Petites, 50 ct. (East)

Small in stature but mighty in flavor.

Sunberry Point, 100 ct. (East)

Medium brine with citrus and umami notes.

Specialty Selections

Yellowtail Snapper, 2-4 lb. fish, USA

American Red Snapper, 5+ lb. fish, USA

Lane Snapper Fillet, Skin on, USA

Red Grouper, Skin on, 5-10 lb. fish, USA

Black Grouper, Skin On, Mexico

Yellowedge Grouper, Skin on V-cut, Mexico

Black GRouper, Gulf Wild, Skin on V-cut, USA

Fireback Grouper, Skin On, V-cut, Mexico

Sea Urchin Roe, USA

Shad Roe Sets, USA

Fresh Uncleaned Large Squid, USA

Arctic Char Fillets, Iceland

Amberjack Fillets, Skin On, USA

Cobia Fillets, Skin On, Honduras

Golden Corvina, Skin On, Costa Rica

Escolar (Walu), Skin On, USA

King Mackerel Fillet, Skin On, USA

Stone Bass (Meagre), Skin On, Greece

Skate Fillet, Skinless/Boneless, USA

Blue Marlin Loins, Skin On, USA

Skull Island Tiger Prawns U^, New Zealand

Pan Ready Rex Sole, 6-7 oz., USA

Ling Cod Fillet, Skin On, 2-10 lb. fish, USA

Black Cod Fillet, 2-3 lb. fish, USA

Rockfish Fillet, Skinless/Boneless, USA

Doversole Fillet, Skinless, USA