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GULF WILD AMBERJACK
Product of the USA
Amberjack are sleek, migratory fish found off the US coast. They are prized for eating raw and are known for their outstanding quality due to the attention to detail when harvested. The fish are long line caught and iced immediately upon harvest where they are handled with great care to prevent bruising of the flesh. Amberjack has a creamy and smooth texture with a buttery, silky taste because of its high oil content. Fillets cook up firm with large flakes and a mild sweet flavor and rich to the taste that is great when lightly marinated, roasted, grilled or braised.
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WHITE STURGEON
Product of the USA
Once abundant in the United States, White Sturgeon quickly became over fished for both its meat and its roe. Because of its popularity, this fish was almost to the point of extinction. Today, most wild sturgeons are protected globally & have now become an excellent farmed fish as well.Sturgeon have a firm meat that is compared to a steak-like texture and known for its very mild flavor. White Sturgeon is an excellent menu option for diners who do not like "fishy" tasting seafood. Sturgeon is great with marinades and best when roasted, sauteed, or grilled.
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DAYBOAT SUMMER FLOUNDER
Product of the USA
Summer Flounder, also known as Fluke, are highly valued for their lean, white meat and light, delicate, sweet flavor. Known as the chameleons of the sea for their ability to blend in with the sea floor, this once over fished specie has now become a part of a sustainable, well managed fishery with catch quotas and fishing requirements. We recommend using wine, sauce or moist vegetables to keep the fish from drying out and can be baked, broiled, fried or sautéed. However, Fluke has a delicate taste, so don't over power it with strong flavors.
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MAINE BELON OYSTERS
Product of the USA
Maine Belon Oysters are hand harvested in sub tidal coves where the Maine rivers meet the sea. The oysters are round in shape with very flat shells, little pronounced cup and much larger than the common eastern oysters. Maine Belons have a creamy to light brown meat with a substantial, plump meat, a big pronounced flavor and metallic coppery finish. They are always a favorite when served on the half shell, but do bring out more flavor when cooked, especially in soups and stews. You will notice that the oysters are banded together to help keep the shells closed and retain their liquor as the abductor muscle is much weaker than most other oysters.
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Consistently shaped petite shells with a deep cup and firm meats. Expect a delicate flavor, mild brine and sweet finish.
Sugar Shack Cocktail, 100 ct.
Cocktail size with sharp salt and a very sweet finish.
Raspberry Point, 100 ct.
Deep cups with a full meat- wonderful salty taste, clean flavor and a delightful sweet finish.
Murder Point, 50 ct.
From the Bayous of Alabama- incredible, unique flavor with extremely clean shells and deep cups.
French Kiss, 60 ct.
Deeply cupped & perfectly shaped- meats have a profound salinity w/ a mild sweet finish.
Wianno, 50 ct.
Deep cupped, full bodied. Flavor is very super and super briny.
Great White, 100 ct.
Full body, meaty, medium salt with a sweet finish. A very approachable oyster with a classic cape cod taste.
Swan Point, 100 ct.
From Baregat Bay, NJ- Deeply cupped with an 80% meat to shell ratio. Sharp brine, complex finish
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Bevans, 80 ct.
A little less briny than the average, with a meaty texture and a hint of sweetness.
Lady Chatterly, 100 ct.
They have a mild, clean flavor and a moderate to high salinity. - Overtly briny.
Malpeque Large, 100 ct.
Light bodied and clean on the finish. Perfect balance of sweetness, brine and pickle-like liveliness.
King Neptune, 100 ct.
Variable/ larger shell- high in salt and full of flavor.
Sloop Point, 100 ct.
Cocktail size with a deep cup, medium salt and full flavor.
Riptide, 100 ct.
Moderate brine w/ a soft meat & a sweet, earthy finish
Gooseberry, 100 ct.
Meats are pleasantly firm with an abundance of liquor.
Pickering Pass, 60 ct. (Pacific)
Medium brine with bright cucumber finish.
Kusshi, 60 ct. (Pacific)
Deep cups with a meaty flesh and a very clean, delicate flavor.
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Red Grouper, Skin On, USA
Black Grouper, Gulf Wild, Skin On V Cut, Mexico
Char Fillet, Iceland
Amberjack Fillet, Skin On, Gulf Wild, USA
Large Fluke Fillet, Skin On, USA
Parrotfish Fillet, Skin On, Bahama
Medium Black Bass, Skinless/Boneless, USA
Large Stripe Bass Fillet cut from 5-8 lb., USA
Opah Top Loins, Skin On, USA
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Skull Island Tiger Prawns U6, New Zealand
Pan Ready Rex Sole, USA
Ling Cod Fillets, USA
Black Cod Fillet, Skin On, USA
Rockfish, Skinless/Boneless, USA
Pacific Doversole, Skinless 3-5, USA
White Sturgeon Fillet, Skin On, USA
Skate Wing Fillets, Skinless/ Boneless, USA
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