Fresh, Sustainable Seafood!

By November 25, 2019 Seafood, Southern Foods, What Chefs Want



American Red Snapper

Port of Chauvin, Louisiana

Item 71271 Whole 15-20 lb

Item 03386 Fillet













Pink Grouper

Baja, California

Item 03810 Whole 8-15 lb avg

Item 03811 Fillet












Spanish Mackerel

Cape Canaveral, Florida

Item 02218 Whole 1-3 lb avg

Item 03335 Fillet










Black Drum

Ponce Inlet,  Florida

Item 71115 Whole 3-5 lb avg

Item 03860 Fillet













Florida Sheephead

Item 71219 Whole 3-4 lb avg

Item 03337 Fillets














Pink Porgy Snapper

Cape Canaveral, Florida

Item 71198 Whole 3-4 lb avg

Item 03443 Fillet














Ponce Inlet, Florida

Item 98718 Whole 2-4 lb avg

Item 03518 Fillet








Mahi Mahi


Item 48064 – 15-30 lb avg

Item 48060 – Fillet







Golden Tile

Pensacola, Florida

Item 71158 Whole 8-12 lb avg

Item 05285 Fillets














10/15 ct Whole Royal Red Shrimp


Sweet, buttery and briny.  Softer and more delicate than whites, these come from about 600′ deep off of Cape Canaveral. 

Item 71209  Frozen 10 lb bag  






EZ Peel 16/20 White Shrimp

Cape Canaveral, Florida

Item 71232 – 10 lb bag Frozen












Ichiban Oysters

North Puget Sound, Washington

Item 48848 – 60 count bag









Latest Seafood Price List:


What Chefs Want Fresh Seafood List 11 25 19


Check out Cap’n Joe’s Catches of the Week for this week!

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