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

 

 

 

 

 

 

 

 

 

 

 

 

Flounder

Ponce Inlet, Florida

Item 98718 Whole 2-4 lb avg

Item 03518 Fillet

 

 

 

 

 

 

 

Mahi Mahi

Ecuador

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

Florida

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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