Flounder

Cut from 1-2#, 2-4#, & 4-6#+ fish

Flavor profile: Delicate, mild, sweet

Harvest area: North Carolina

Harvest method: Wild-caught

Tautog

Cut from 2-5# fish

Flavor profile: Clean, rich, sweet

Harvest area: North Atlantic

Harvest method: Wild-caught



Live Lobster

Size: Chix, 1.25#, 1.5#, 2-2.5#, 2.5-3#

Flavor profile: Mild, savory, sweet

Harvest area: Maine, USA

Harvest method: Wild-caught

Giaveri Osetra Caviar

Pack: 12g. units

Flavor profile: Buttery, nutty

Harvest area: Italy

Method: Farm-raised

Yellowtail Snapper

Cut from 1-2# fish

Flavor profile: Delicate, mild, sweet

Harvest area: Caribbean

Harvest Method: Wild, long-line caught

Large Golden Tile

Cut from 8#+ fish

Flavor profile: Buttery, sweet, rich

Harvest area: Caribbean

Harvest method: Wild, long-line caught



Yellow Grits

Pack: 10# bags

Flavor profile: Rich, robust

Harvest area: South Carolina

Harvest Method: Field ripening

Live Top Shelf Oysters

Size: 2.5-3.5" each

Flavor profile: Briny, sweet, crisp

Harvest area: White stone, VA

Harvest Method: Farm-raised



Fresh Shrimp

Size: 21/25 & 16/20

Flavor profile: Briny, clean, sweet

Harvest area: Georgia

Harvest Method: Wild-caught, trawl

Fresh Cod Loins

Size: 6-8oz loins

Flavor profile: Clean, mild, sweet

Harvest area: Iceland

Harvest Method: Wild-caught