|
Name |
Description |
Availability |
 |
American Lobster (Maine Lobster) |
The cold waters of Maine produce some of the best lobster in the world--known for its sweet, mild flavor and firm meaty texture.
|
Seasonally by region |
 |
American New Shell Lobster |
Trapped in the cold waters of the North Atlantic between shells, this lobster has a mildly sweet flavor and tender meat.
|
Mid-July thru October |
 |
American Red Snapper |
We offer a premium snapper (which has a more limited availability). It's lean yet moist and distinctively sweet and mild.
|
American Red Snapper: first 10 days of 10 months out of year; other varieties available virtually year-round |
 |
Arctic Char |
Similar to trout and a little like salmon in flavor, though not as strong. It cooks up nice and moist with a fine flake.
|
Year-round, best when harvested in early fall |
 |
Atlantic Mackerel |
Robust flavor and a soft texture that firms up as it cooks make this wild cold-water fish a favorite.
|
Year-round |
 |
Atlantic Oysters (Virginica species) |
The four types of oysters we offer range in flavor from clean and briny to bracing and tannic.
|
Year-round |
 |
Atlantic Pollock |
A delicate wild cold-water fish similar in flavor to cod and haddock.
|
Year-round |
 |
Atlantic Salmon |
Not as strong tasting as wild-caught salmon, the farm-raised variety is available year-round.
|
Year-round |
 |
Bay Scallops |
Delicate and sweeter than sea scallops, these Genuine Nantucket Bay Scallops offer a delicate texture. Available only in the late fall.
|
Year-round |
 |
Belon Oysters |
Prized for their distinctively salty flavor and mineral-like finish, as well as a unique flat shape.
|
Winter months |
 |
Black Sea Bass (Blackfish, Rock Bass, Black Bass) |
Tender, delicate, and mild--this is one of the best small fish for grilling. An Asian favorite.
|
Year-round, peak season is October thru April |
 |
Blue Crab |
From the Chespeake Bay area, this crab has a rich, sweet, buttery claw meat that cooks up tender and flaky.
|
May to mid-November |
 |
Blue Mussels |
A little like a cross between oysters and clams, with a distinctive, deep, rich taste.
|
Year-round, the meat is thinner for a few weeks after summer spawning |
|
Bluefish |
A stronger tasting, softer textured fish that's naturally moist. Take care not to overcook.
|
Year-round, peak season May thru September |
 |
Catfish (Channel Cat) |
Grain-feeding gives this moist, dense fish a consistently sweet and mild flavor.
|
Year-round |
|
Chilean Sea Bass (Patagonian Toothfish) |
This popular South American fish has a rich, melt-in-your-mouth flavor and tender, moist texture.
|
Year-round, shipped frozen commercially |
|
Cobia |
A warm water tropical fish with a moderate taste and medium flavor.
|
July-October, seasonal by region |
 |
Cod |
Lean with a mild, clean flavor, though a less firm texture than Haddock.
|
Year-round |
 |
Coho Salmon (Silver Salmon) |
Grill up this wild-caught, high fat fish from Alaska's icy waters.
|
July-October; peak season August |
|
Conch |
So firm it's almost crunchy, with a sweet and slightly smoky flavor.
|
Summer is peak for wild-harvest conch; year-round for farmed |
 |
Crawfish (Crayfish, Mudbugs or Crawdads) |
Slightly sweet (think rock shrimp), these crustaceans are available both wild-caught and farm-raised.
|
Year-round, shipped frozen |
|
Dungeness Crab (San Francisco Crab) |
It's the world standard for great crab, with a sweet, semi-nutty flavor comparable to Maine lobster.
|
November thru summer |
 |
Grouper |
Naturally moist and mild, with a distinctive flavor that works well on the grill and in soups and chowders.
|
Year-round, most abundant during late summer and fall |
 |
Haddock |
Just sweet enough and meltingly good--firm yet tender texture has a finer flake than cod.
|
Year-round |
 |
Hake |
This wild cold-water fish has a mild, yet sweet flavor and soft texture.
|
Year-round |
 |
Halibut |
Very mild and sweet taste with a lean, dense texture
|
Alaska, March thru November, with supplies tightening in early winter; Atlantic, available year-round. |
|
Hybrid Striped Bass (Sunshine Bass, White Bass) |
Mild, delicate and somewhat sweet; firm yet flaky and moist. Grill with the skin on.
|
Year-round |
 |
King Crab |
Sweet, moist, and rich with a firmer, coarser texture than Dungeness crab.
|
Sold pre-cooked year-round |
|
King Mackerel (Spanish Mackerel) |
Intense and earthy, this unctous, soft-textured fish comes from warm tropical waters.
|
August-October |
 |
King Salmon (Chinook) |
Wild-caught fish from the Pacific Northwest, this buttery "king" is great simply prepared, heartily seasoned, or sauced.
|
May to September peak, but available year-round |
 |
Langoustines |
Slightly sweet and similar to lobster with a nice, firm texture.
|
Year-round, shipped frozen |
 |
Mahi Mahi |
From tropicals waters, this fish offers a sweet, somewhat pronounced flavor and moist texture.
|
Year-round, most abundant January-March |
 |
Monkfish (Anglerfish, Goosefish) |
Firm and slightly sweet like lobster, this wild-caught cold-water fish won't fall apart on the grill.
|
Year-round |
 |
Octopus (Polpo) |
Naturally very mild this chewy textured seafood works well especially with sauces.
|
Year-round |
|
Orange Roughy |
This wild-caught fish from the cold waters of Australia and New Zealand has an extremely mild flavor and flaky texture.
|
Year-round frozen |
 |
Perch (Redfish) |
Native to the deep, cold waters of the North Atlantic, this fish has a firm texture and moderate flavor.
|
Year-round |
|
Porgy (Scup) |
Very mild in flavor, this wild-caught, Northeastern Atlantic Fish, has a moderate texture.
|
Spring, late April-June |
 |
Rainbow Trout |
Farm-raised in the spring-fed waters of Idaho for a delicate nut-like flavor and tender, flaky texture.
|
Year-round |
|
Sea Scallops |
Sweet and rich with a firm springy texture that's great for the grill.
|
Year-round, spring/summer peak season |
|
Sea Trout |
From warm Southeastern waters, this moderately flavored fish can be oily, but has a nice soft texture.
|
More abundant in spring (May-June) and again in October-November |
|
Shad |
The roe of this wild, cold-water fish is prized as a delicacy.
|
February through April |
 |
Skate |
A wild, cold-water fish with a mildly pronounced flavor and slightly stringy texture.
|
Year-round, most readily in summer thru late fall |
 |
Smelt |
A freshwater fish from Northern lakes and river with a mild flavor and soft texture.
|
Spring, April-May |
 |
Snails (Escargot) |
Hand-harvested from the Mediterranean, these full-flavored mollusks have a slightly chewy texture like clams.
|
Year-round |
 |
Snow Crab |
Sweet and delicate with a firmer, more fibrous texture than King Crab.
|
Sold pre-cooked year-round. Taste: Sweet, delicate taste |
 |
Sockeye Salmon (Red Salmon) |
Rich and firm, this wild-caught Alaska salmon peaks in the first two weeks of July in a season that spans from May to August.
|
May to August, peak season is first 2 weeks of July |
|
Soft Shell Blue Crab |
Best pan seared, this rich, sweet-tasting crustacean has an appealing crunchy texture when cooked.
|
Mid-May to mid-August |
 |
Sole |
Mild and sweet with a dense, glistening white appearance; shortages may develop towards the end of the year.
|
Year-round; shortages can develop towards year-end |
 |
Squid (Calamari) |
Tender and firm with a subtle sweetness, this popular mollusk comes out best when cooked very quickly.
|
Year-round |
 |
Steamer Clams (Soft Shell Clams) |
Mild, sweet, and briny, this tender-crisp textured mollusk comes to us from Northeastern waters from Maine to Rhode Island.
|
Year-round, peak season June to September |
