FRESH CATCH OF THE WEEK
FEATURED FRESH SEAFOOD:
ATLANTIC SARDINES
Product of the USA

Known for its oily flesh, sardines are very rich in flavor and delicate in texture. They are excellent when prepared super fresh! The traditional way to prepare them are scaled and gutted, then grilled.  Whole fresh sardines seared on the embers have grown to a worldwide-status food, especially on upscale Mediterranean dishes in the US. Sardines are loaded with the heart-healthy fatty acids, but its the intense flavor that makes it a perfect grilling fish. They are also excellent when stuffed and baked, smoked or split and pan fried. Fresh sardines are a rarity because of their short shelf life and fragile meat, so we suggest using them as daily menu special. 
LARGE MONKFISH TAILS
Product of USA

Monkfish was historically referred to as the poor mans lobster for its sweet, dense, lobster like meat. When cooked, the Monkfish tail meat is white in color and will not flake easily, but instead resembles the firmness of a scallop or lobster. Monkfish has a mild, slightly sweet taste and can be sauteed, baked, broiled, fried, grilled or poached. The firm meat means you wont have to worry about the tails falling apart on the grill or in chowders. Monkfish is highly versatile and benefits from zesty marinades, seasonings and sauces.
LOCAL WALLEYE
Product of Canada

The lake fish catch has been slowing down as the temps continue to fall. As of recent weeks past, Jumbo Walleye has been very hard to find, with small amounts of Medium Walleye available. We just received a fresh shot of Medium Walleye for your weekend menus and highly suggest getting this local lake favorite before it becomes unavailable through the winter season. We have some whitefish, and smelts available as well. Perch has been tough to come by.  *Expect a clean white meat with a small flake and excellent, sweet flavor. Walleye is adaptable to just about any cooking method, including sauteed, broiled, baked, pan fried & smoked
 
BLACK BASS
Product of the USA
Black Bass  is a true sea bass caught along the Atlantic coast of the US. Declared overfished in the early 2000's, Black Bass has finally recovered and is now rebuilt thanks to strict regulations and quotas. Black Bass is a firm, snow white fleshed fish with a medium flake and a delicate flavor. Because of its simple bone structure, black sea bass is one of the best fish to bake or grill whole. Plus, the skin is delicious and often kept on when steaming or sauteing. Fillets are extremely versatile, and hold together well when broiled, baked, deep fried or pan fried.
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.

Duxbury Standard, 100 ct.
Ultra crisp brine with buttery meats and the signature Duxbury sweetness.

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

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

Beau Soleil, 100 ct.
Consistently shaped petite shells with a deep cup and firm meats. Expect a delicate flavor, mild brine and sweet finish.

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

Pink Moon, 100 ct.
Creamy meat with a perfect balance of salt and mineral on the finish- Medium, cocktail cup.
 Bevans, 80 ct.
A little less briny than the average, with a meaty texture and a hint of sweetness.

Swan Point, 100 ct.
From Baregat Bay, NJ- Deeply cupped with an 80% meat to shell ratio. Sharp brine, complex finish.

Chef Creek, 60 ct.
Clean, polished look with a fluted shell- Slightly briny with full meat and a lettuce finish.

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

Arrowhead Petites, 50 ct.
Small in stature but mighty in flavor.

Wianno, 50 ct.
Deep cupped, full bodied. Flavor is very super and super briny. 

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

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

Kusshi, 60 ct. (West Coast)
Deep cups with a meaty flesh and a very clean, dlicate flavor.

SPECIALTY SELECTIONS:
American Red Snapper, Skin On, USA
Lane Snapper, Skin On, Mexico
Red Grouper, Skin On, USA
Red Uncleaned Squid, USA
Fresh Eels, USA
Atlantic Sardines, Whole/Round, USA
Char Fillet, Iceland
Barrelfish Fillet, Skin On, USA
Cobia Fillet, Skin On, Honduras
Pompano Fillet, Skin On, USA
Albacore Tuna, USA
Skull Island Tiger Prawns U6, New Zealand
Pan Ready Rex Sole, USA
Ling Cod Fillets, USA
Aqua Blanca 41-50 PD White Shrimp, Mexico
Skate Wing Fillets, USA
Pumpkin Sword Loins, USA

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

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