Swordfish

Cut from 50-100# fish

Flavor profile: Mild, meaty, sweet

Harvest area: Caribbean

Harvest method: Long-line caught

Silky Snapper

Cut from 6-10# fish

Flavor profile: Mild, nutty, sweet

Harvest area: Caribbean

Harvest method: Long-line caught



Bluefin Tuna

Cut from 150-200# fish

Flavor profile: Buttery, rich, sweet

Harvest area: Wanchese, NC

Harvest method: Long-line caught

Hickory Half Slab Bacon

Pack: Order by the piece; 5# average slab

Product information: Skinless & lean with little shrinkage

Producer: Edward's Virginia Smokehouse

Pasteurized Louisiana Crabmeat

Hand-picked & sold by the pound

Flavor profile: Delicate, mild, sweet

Harvest area: Lake Pontchartrain, Louisiana

Puppy Drum

Cut from 3-8# fish

Flavor profile: Mild & sweet

Harvest area: North Carolina

Harvest method: Gill net



Live Bear Tide Oysters

Size: 3-3.5"+ each

Flavor profile: Salty & sweet

Harvest area: Plymouth, Massachusetts

Method: Farm-raised

Flounder

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

Flavor profile: Delicate, mild, sweet

Harvest area: North Carolina

Method: Trawl



Sashimi Grade Pompano Fillet

Pack: Frozen VP 10# case; 9-11oz. fillets

Flavor profile: Buttery, fine flake, sweet

Harvest area: Indonesia

Harvest method: Ocean farm-raised

New England Clam Chowder

Pack: 12/51oz. cans

Flavor profile: Briny, nutty, rich

Harvest area: North Atlantic

Product Information: Condensed