FRESH CATCH OF THE WEEK
FEATURED FRESH SEAFOOD:
NANTUCKET BAY SCALLOPS
Product of the USA

There are no scallops more coveted than those that come from Nantucket Island where cool waters of Nantucket Sound are perfect for bay scallops. The commercial harvest season opens November 1st and runs through March. Nantucket Bay scallops are harvested by fishermen in small boats from the shores and bays of Nantucket Island using hand dredges. Scallops are landed live, taken ashore and immediately shucked, often dockside by the fishermen themselves. The meat itself is the abductor muscle of the scallop, and has a sweet, mild taste that you just can't find anywhere else. Nantucket Bays are especially sought after because of their ability to be served raw when fresh, and at their ability to caramelize beautifully when put to heat.
HALIBUT CHEEKS
Product of USA

 The cheeks are medallion-shaped fillets, that are carefully hand cut from the halibut and the perfect size for creating artistically presented appetizers or light entrees. They are similar in texture to scallops, and have the same, fresh mild taste as the halibut fillet, however just a little bit sweeter! Considered a delicacy, Halibut cheeks can be serves as a main course baked, sautéed or with a seasoned sauce.
SPECKLED TROUT FILLETS
Product of the USA

Speckled Trout, also known as specks, are coastal saltwater species of the Louisiana Coast where they range from brackish water out to the close in rigs. Although some trout are poached and broiled, we find that speckled trout really lends itself well to deep-fried dishes. Trout is also great sauteed, and best when coated in a light dusting of flour seasoned with salt and pepper or Creole seasoning. Speckled Sea Trout is moderately flaky, with a nutty, light flavor.

OYSTER SELECTIONS:
Delaware Bay, 12/100 ct.
Plump firm meats with a briny and sweet flavor.

Genuine Blue Points 12/100 ct.
Characteristic brininess- fresh in flavor, crisp and firm in texture & a sweet aftertaste that sparkles w/ salinity.

French Kiss, 60 ct.
Deeply cupped & perfectly shaped- meats have a profound salinity w/ a mild sweet finish.

Glidden Points Cocktail, 100 ct.
The well developed muscle provides a lot of scallopy sweetness and texture. The salty waters supple the brine and the crisp, short finish.

Great White, 100 ct.
Full body, meaty, medium salt with a sweet finish. A very approachable oyster with a classic cape cod taste.

Moon Dancers, 100 ct.
Deep cupped, mature oysters. Briny, strong shelled, plump, meaty texture and the true taste of the sea.

Abigail Pearl, 100 ct.
Smooth delicate meat and snow white shell. Mix of salt and sweetness with a pronounced brine and distinct notes of sea grass. 

Murder Point, 100 ct. 
From the Bayous of Alabama- incredible, unique flavor with extremely clean shells and deep cups.

Wildling Bastard, 100 ct.
Medium salt, larger in size.
 Bevans, 80 ct.
A little less briny than the average, with a meaty texture and a hint of sweetness.

Shooting Point, 100 ct.
Slightly sweet meats w/ an incredible pure brine finish.

Raspberry Point, 60 ct.
Deep cups with a full meat- wonderful salty taste, clean flavor and a delightful sweet finish.

Arrowhead Petites, 100 ct.
Small in stature but mighty in flavor.

Church Creek Cork, 100 ct.
Deeper cup and a thicker shell. The salt is less pronounced with hints of seagrass in the finish.

Bullseye, 100 ct.
Delectable blend of flavors, a salty sweetness with the slightest mineral hints and a clean finish.

Malpeque Large, 100 ct.
Light bodied and clean on the finish. Perfect balance of sweetness, brine and pickle-like liveliness.

Wianno, 50 ct.
Plump and succulent with a distinct sweet and briny Wellfleet flavor.

Sugar Shack Creek, 100 ct. 

Forty North Rose Cove, 100 ct.
Strong and smooth shell- the perfect balance of salty and sweet. 

SPECIALTY SELECTIONS:
American Red Snapper, Skin On, USA
Lane Snapper, Skin On, Mexico
Gulf Wild Black Grouper, Skin On, V Cut, Mexico
Yellowedge Grouper, Skin On
Char Fillet, Iceland
Wreckfish Fillet, Skin On, USA
Domestic Barrelfish, Skin On, USA
Tautog Fillet, Skin On, USA
Cobia Fillet, Skin On, Honduras
Golden Corvina, Skin On
Speckled Trout Fillet, Skin On, USA
Bluenose Fillet, Skin On, New Zealand
Skull Island Tiger Prawns U6, New Zealand
Pan Ready Rex Sole, USA
Ling Cod Fillets, USA
Black Cod Fillets, 4-6 Whole Fish, USA
Aqua Bianca 41-50 PD White Shrimp, Mexico
Halibut Cheeks, Large, Skinless, Canada

7839 Enterprise Drive  |  Mentor, OH  |  44060
OH  440-951-6448  |  PA  412-434-6448  |  Toll Free 800-686-0908

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