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Tuesday, 06 Sep 2016

For All Our Buyers and Chefs:


Wild king salmon

 Wild King Salmon

Rich firm red flesh, succulent flavor, high fat content. The largest of the Alaska Salmon species they average 20 pounds. Its high oil content makes it a prime candidate for grilling, broiling, sautéing, roasting, poaching, steaming and smoking. Last of the season!


Royal sea bass

Royal Sea Bass

Royal Sea Bass has a similar form to a European sea bass, with a pearly-silver coloration and a yellow-colored mouth. It is a carnivore found in pelagic coastal areas.  Sweet flavor similar to Wild Bass with a creamy finish. Skin crisps up nicely too. 50% yield, 7-10lb fish and a great price.


500-600G Dorade


Dorado in Spanish, Orata in Italian, and Daurade Royale in French. AKA 'king of the sea bream family" for its superior texture and taste, this tender white fish with shimmering silver skin transforms when grilled or braised into a rich, succulent, meaty delight, similar to red snapper.


Also available

¨ Icelandic codfish



NOAA Partnerships Highlight Technical Solutions To Bycatch Reduction


Bycatch occurs when fishing operations discard unintentionally caught fish or interact with living marine resources such as marine mammals, sea turtles, seabirds, protected fish, corals and sponges. Reducing bycatch is a key part of NOAA’s efforts to maintain sustainable fisheries and conserve and recover protected species. BREP provides critical funding to key partners to develop technological solutions and changes in fishing practices that decrease the bycatch of fish and protected species or minimize injury to marine life.

“By working side-by-side with fishermen and our partners, this program has been able to develop smart solutions that keep unwanted, unusable or protected species in the water, while increasing the catch of species fishermen are looking to harvest,” said Eileen Sobeck, assistant NOAA administrator for fisheries.

Ongoing projects supported by BREP funding:

  • Create an enhanced communication network and real-time maps to allow longfin squid fishermen to avoid butterfish “hot spots” and reduce bycatch by 54 percent in the Northeast;
  • Reduce bycatch of the endangered eulachon by up to 91 percent using LED lights in the West Coast ocean shrimp trawl fishery;

Develop a modified gillnet that reduced sturgeon interactions by more than 60 percent in Virginia and North Carolina.

This is the fifth year that NOAA Fisheries has awarded funding through BREP to increase bycatch reduction research and partnerships. Information about the 2016 BREP awards is available here.​ Past accomplishments are highlighted in the annual Bycatch Reduction Report to Congress.



North American Lobster Prices Reach 11-Year-High


September 02, 2016 – North American lobsters are achieving their highest prices seen in 11 years due to peaking domestic demand and increasing interest from overseas markets, according to an article in the Portland Press Herald (Maine). A standard-weight, hard-shell 1.25 pound lobster is now selling for $8.50, with new-shell lobster selling for $6, the most valuable they’ve been since 2005, according to the newspaper.

The newspaper interviewed John Randall, a manager at Portland Lobster Co., Annie Tselikis, marketing director at Maine Coast Co. and executive director of the Maine Lobster Dealers’ Association and Scott Wuerthner, sales manager of the lobster division at Inland Seafood, and determined prices have risen both to peaking demand in anticipation of the upcoming Labor Day holiday weekend and creative marketing nationally and internationally.

Tselikis said a push to grow demand for North American lobster in Asia following the cratering of the market in 2012, when lobsters were selling for as little as $2.25 per pound at the dock, is paying off. Exports of lobster to destinations including China, South Korea, Hong Kong, Singapore and Vietnam, are soaring, she said. Technological innovations in freezing, processing and packaging have made it cheaper and easier to ship lobster all over the world, enabling the current market uptick, Wuerthner told the Press Herald.

“Lobsters are going all over the world now,” he said. “The last five or six years when the catch came on really strong, we were forced to do that.”