Florida Hoppers

Penaeus Duorarum

Florida Hoppers, also known as Spotted shrimp, are a prized species in the seafood industry, particularly from the warm waters of Florida. Notable for their ability to change color based on their environment, they range from translucent green in St. Joe Bay to golden brown off Cape San Blas, to a distinct pink near the Florida Keys. These shrimp are celebrated for their sweet flavor and firm texture, making them ideal for a variety of culinary uses, especially traditional seafood boils. Their harvest is sustainably managed, reflecting a commitment to environmental preservation and seafood quality.

• Sizes and Forms Available: Headless Shell On 9-12ct through 36-42ct
• Pack Styles: IQF or Block Frozen.

Brown Gulf Shrimp

Farfantepenaeus aztecus

Brown shrimp boast the most robust flavor among the various gulf shrimp species, due to an iodine-rich diet. Preferred in the south and mid-atlantic states, brown shrimp pair perfectly with complex savory dishes like gumbo and jambalaya. Brown shrimp are most plentiful in the late summer months, but can be supplied year-round through programs.

• Sizes and Forms Available: Headless Shell On 9-12ct through 36-42ct
• Pack Styles: IQF or Block Frozen.

White Gulf Shrimp

Litopenaeus Setiferus

Found in shallow waters and brackish estuaries and bayous with less salinity, White Shrimp have a more mild flavor when compared to other gulf species of shrimp. A chef’s dream, they have a natural sweetness to them, but when cooked, they’ll absorb the subtlety of seasonings beautifully. With an average lifespan of just two years, White Shrimp grow fast and are often priced below its other counterparts out of The Gulf.

• Sizes and Forms Available: Headless Shell On 9-12ct through 36-42ct
• Pack Styles: IQF or Block Frozen.

Key West Pink Shrimp

Farfantepenaeus duorarum

Pink Shrimp get their color from the clean coral sand they live in off the coast of Southwestern Florida. Pink Shrimp can be found from the gulf to New England, but the vast majority are landed in Florida. The largest of the gulf shrimp species, they can grow to lengths of over 8 inches and are most abundant during the colder winter months.

• Sizes and Forms Available: Headless Shell On 9-12ct through 36-42ct
• Pack Styles: IQF or Block Frozen.

Almaco Jack

Seriola rivoliana

The Almaco Jack is part of the amberjack complex, which includes the greater and lesser amberjacks and the banded rudderfish. The fillet size is manageable and frequently used in sushi. Almaco Jacks can live up to 22 years and are currently being aquacultured in the United States & Mexico, often marketed as Kanpachi at restaurants. Wild Almaco Jack is especially tasty.

Common Names: Amberjack, Hamachi, Kahala, Kanpachi, Pacific Amberjack

• Sizes and Forms Available: Ocean Run, Whole Round
• Pack Styles: Fresh & Frozen

Amberjack

Seriola dumerili, Seriola fasciata

Amberjack are the largest species in the Jacks family, growing up to 60 inches and 180 lbs, and can be found along rocky reefs. Amberjacks are farmed all over the world, prized for their firm meat and delicate but distinctive rich flavor. But nothing beats the flavor of wild caught Amberjack. Blackened Amberjack is a must-try dish.

Common Names: greater amberjack, lesser amberjack, allied kingfish, great amber fish, great yellowtail, rock salmon

• Sizes and Forms Available: Ocean Run, Whole Round
• Pack Styles: Fresh & Frozen

American Red Snapper

Lutjanus campechanus

The American Red Snapper is identifiable by its bright red color, long triangular face, red eyes, and prominent canine teeth, making it a distinctive member of the snapper family. From a culinary perspective, the American Red Snapper is celebrated for its delicious, lean, and mildly sweet white meat. It’s versatile in the kitchen, suitable for a variety of cooking methods like grilling, baking, and sautéing. This fish is sustainably managed under U.S. regulations, with measures in place to rebuild and maintain its population levels.

Common Names: American Red Snapper, Northern Red Snapper, Sow Snapper, Rat Snapper, Mule Snapper, Chicken Snapper, Gulf Red Snapper, Caribbean Red Snapper

• Sizes and Forms Available: 1/2-1lb, 1-2lb, 2-4lb (Whole Gutted)
• Pack Styles: Fresh & Frozen

B-Liner Snapper

Rhomboplites aurorubens

B-Liners are similar to American Red Snapper in color and flavor. They won’t get as big as your traditional American Red and their body is longer and not as wide. If you’re looking for a good substitute for American Red Snapper, B-Liners tend to be a less expensive substitute and offers a similar mild sweet flavor and flake. Because of their size, we like throwing them on the grill and serving them whole.

Common Names:vermillion snapper

• Sizes and Forms Available: 0.5-1 lb, 1-2 lb, (Whole Gutted)
• Pack Styles: Fresh & Frozen

Banded Rudderfish

Seriola zonata

The Banded Rudderfish is member of the amberjack family and typically display a bluish, greenish, or brown coloration and lack dark vertical bars. This species is notable for its elongated, fusiform, and compressed body with a long, pointed snout, reaching weights of around 11 pounds. The Banded Rudderfish is unique in that the juveniles are sometimes found following large and sharks.

Common Names: Slender Amberjack, Banded Mackerel, Shark Pilot

• Sizes and Forms Available: 0.5-1 lb, 1-2 lb, (Whole Gutted)
• Pack Styles: Fresh & Frozen

Black Mullet

Mugil cephalus

You can observe schools of Black Mullet jumping out of the warm waters of the Gulf Coast at dawn and sunset. Black Mullet are a major source for bait in the United States, (called Finger Mullet for their size). But they’re not just good bait; fresh Black Mullet out of the Gulf is one of the most delicious fish you can cook up. You can prepare them a number of ways rolling them in corn meal ,and deep frying them is one of our favorites

Common Names: striped mullet, flathead grey mullet, popeye mullet, grey mullet, finger mullet

• Sizes and Forms Available: Ocean Run, Whole Round
• Pack Styles: Fresh & Frozen

Buffalofish

Ictiobus cyprinellus

A living fossil! Buffalofish are the oldest living species of freshwater ray-finned fish and can grow to be over 4 feet long and almost 40 lbs. Despite their size, they feed on zooplankton and small crustaceans and can live to be over 100 years old. Commonly known as Buffalo ‘Carp,’ they are related to carps but are actually in the suckers family of fish and hold the title for the largest sucker fish in existence. Buffalofish meat is best when oven baked.

Common Names: bigmouth buffalo, gourd head, marblehead, red mouth buffalo, buffalo carp, Bernard buffalo

• Sizes and Forms Available: Whole Round 1-3 lb, 3-7 lb, 7 lb+
• Pack Styles: Fresh & Frozen

Cobia

Rachycentron canadum

Cobia, a pelagic fish, can be found in warm-temperate to tropical waters worldwide. It’s known for its sleek, dark brown body with a white belly and a dark stripe from eye to tail. The fish is renowned for its firm texture and rich flavor, making it a popular choice for grilling and other cooking methods.

Common Names: Cobia, Black Salmon, Crab Eater, Lemonfish

• Sizes and Forms Available: Ocean Run, Whole Round
• Pack Styles: Fresh & Frozen

Conger Eel

Conger oceanicus

Conger Eel, available in a convenient frozen form, is a unique seafood option. These eels are found in the Atlantic Ocean and are known for their long, snake-like appearance. While their appearance may be intimidating, Conger Eel offers a delicate and flavorful meat. It’s versatile in the kitchen and can be used in various culinary creations. Whether you choose to grill, bake, or sauté it, Conger Eel can be a delightful addition to your seafood repertoire.

Common Names: Atlantic Conger, American Conger, Conger

• Sizes and Forms Available: Ocean Run, Whole Round
• Pack Styles: Frozen

Croaker

Micropogonias undulatus

The Croaker gets its name from a special muscle it can contract to make a croaking sound, to attract females. Croakers prefer the brackish waters of estuaries and bays during the spring and summer, where they feed mainly on shrimp, crab, plant and animal remains. Croakers are delicious coated in cornmeal and pan fried.

Common Names: hard head, pinhead, king billies, grumblers

• Sizes and Forms Available: Ocean Run, Whole Round
• Pack Styles: Fresh & Frozen

Gag Grouper

Mycteroperca microlepis

The Gag Grouper is a popular choice in both commercial and recreational fisheries, particularly in Southeastern U.S. waters. Known for its oblong shape, small eyes, and pointed snout, this species displays a color range from gray to light brown with darker blotches or patterns, giving it a distinctive marbled appearance. Culinary enthusiasts prize the Gag Grouper for its firm texture and mild flavor, making it suitable for various cooking methods including grilling, baking, and frying. Its flaky, moist meat is a staple in many seafood dishes, offering a delightful taste experience.

Common Names: Gag, Charcoal Belly, Velvet Rockfish

• Sizes and Forms Available: Ocean Run, Whole Round
• Pack Styles: Frozen

Goggle Eye

Selar crumenophthalmus

Why the big eyes? Goggle-Eyes are nocturnal, so the larger eyes help them see at night while they feed. Goggle Eyes are great bait for larger species of fish, like tuna. They make a good meal too, the flesh is sweet, oily and firm, similar to mackerel but milder. We love throwing them on the grill during summer barbecues.

Common Names: Bigeye Scad, Scad, Goggle-Eyed Scad, Cigarfish, Goggle Eye Jack, Chicharro

• Sizes and Forms Available: Ocean Run, Whole Round
• Pack Styles: Fresh & Frozen

Gray Snapper

Lutjanus griseus

The Gray Snapper, is a versatile species esteemed by both recreational anglers and commercial fisheries. While it’s a popular target for sportfishing due to its spirited fight when hooked, the Gray Snapper also holds significant value in the commercial sector, especially in Florida. Restaurants and retailers across the region often feature this snapper, known for its deliciously light and flaky flesh. With a typical size of up to 18 inches and 10 pounds, Gray Snapper thrives in diverse habitats, from coastal mangroves to offshore areas. This adaptability, coupled with its appealing taste, makes it a sought-after catch in both recreational and commercial fishing circles.

Common Names: Gray Snapper, Gray Silk, Mangrove Snapper, Pargue, Black Snapper, Silk

• Sizes and Forms Available: Ocean Run, Whole Round
• Pack Styles: Frozen

Gray Triggerfish

Balistes capriscus

The Gray Triggerfish is a fascinating species popular in both commercial and recreational fishing. Characterized by its distinctively tough demeanor and striking appearance, this fish features a grayish body accented with darker lines and spots, and a unique dorsal fin mechanism that can be ‘triggered’ up or down. In terms of culinary value, the flesh of the Gray Triggerfish is highly regarded for its excellent quality. It is typically consumed fresh, smoked, or dried and salted.

Common Names: Gray Triggerfish, Grey Triggerfish, Filefish, Leatherjacket

• Sizes and Forms Available: Ocean Run, Whole Round
• Pack Styles: Frozen

Gulf Butterfish

Peprilus burti

Known for their rich flavor and high oil content, Gulf Butterfish are highly esteemed for foodies across the country. If you’re concerned about sustainability, this is one of the smartest seafood choices around; the fishery is sustainably managed and population levels are 50% higher than target levels. The large population also makes this one of the most affordable American proteins in the ocean.

Common Names: butterfish

• Sizes and Forms Available: Ocean Run, Whole Round
• Pack Styles: Fresh & Frozen

Gulf Flounder

Paralichthys albiguttata

Gulf Flounder is an Alabama favorite! Their mild and flaky meat is a perfect introduction for people getting introduced to seafood for the first time. Broiled Gulf Flounder stuffed with crabmeat is a classic dish along the northern Gulf Coast. If fried is more your flavor, Gulf Flounder’s delicate meat is tasty when fried to a crisp.

Common Names: flounder, sand flounder

• Sizes and Forms Available: Ocean Run, Whole Round
• Pack Styles: Frozen

Horse Mackerel

Trachurus trachurus

Horse Mackerel has long been a staple in coastal cuisines, revered for its versatility in the kitchen. With a history rooted deep in fishing communities, this species has played a pivotal role in local economies and culinary traditions. Known for its firm texture and mildly pronounced flavor, Horse Mackerel is perfect for a variety of cooking methods, from grilling to broiling. Its meat, rich in oils, holds up well to robust seasonings and marinades, making it a favorite for those seeking an authentic seafood experience.

Common Names: Scad, Jack Mackerel, Saurel

• Sizes and Forms Available: Ocean Run, Whole Round
• Pack Styles: Frozen

King Mackerel

Scomberomorus cavalla

Appropriately named, King Mackerel are the largest of the mackerel family. Aggressive and hard-hitting predators, King Mackerels feed mostly on herring and other small fish. Commonly found in the Gulf, King Mackerel have a strong and oily flavor. Try cutting the fish into steaks and throwing them on the grill.

Common Names: kingfish

• Sizes and Forms Available: Ocean Run, Whole Round
• Pack Styles: Fresh & Frozen

Lane Snapper

Lutjanus synagris

The Lane Snapper, known for its vibrant coloring and distinctive stripes, is a popular choice among seafood enthusiasts. Lane Snappers are characterized by their pinkish-red top, yellow to red fins, and silvery bodies adorned with pink to yellow lines. These fish are prized for their tasty, white meat and are a go-to substitute for American Red Snapper for chefs across the country.

Common Names: Candy Striper, Rainbow Snapper, Bream, Godbless, Mexican Snapper, Moonlight Grunt, Pot Snapper, Redfish, Redtailed Snapper, Spot Snapper, Williacke

• Sizes and Forms Available: 1/2-1lb, 1-2lb, 2-4lb (Whole Gutted)
• Pack Styles: Fresh & Frozen

Mahi-Mahi

Coryphaena hippurus

Found in tropical, subtropical, and temperate waters worldwide, these fish are renowned for their striking appearance and dynamic coloration, featuring iridescent blues, greens, and golden sides. They are known for their rapid growth, spawning up to three times a year, making them a sustainable choice for fishing due to their quick population recovery. Their flesh turns into an attractive white with a clean, flaky, non-fishy flavor when cooked, making them a favorite for even the pickiest eaters.

Common Names: Mahi-Mahi, Common Dolphinfish, Dorado, Lampuka

• Sizes and Forms Available: 1-3lb, 3-5lb, 5-7lb (Skin On or Skin Off Fillets)
• Pack Styles: Frozen

Permit

Trachinotus falcatus

The Permit is a prized game fish known for its strong fight and high-quality meat. Found in the Western Atlantic, from Massachusetts to Brazil, including the Gulf of Mexico and Caribbean Sea, this species prefers shallow, tropical, and subtropical waters, often around wrecks and reefs. While they are not commonly targeted commercially, their high value in sports fishing makes them a sought-after species.

• Sizes and Forms Available: Ocean Run, Whole Round
• Pack Styles: Frozen

Pinfish

Lagodon rhomboides

The Pinfish has worked the nerve of many anglers; they’re notorious for being bait stealers. Their abundance in shallow waters and hardy nature also make them a valuable choice of bait. They can be used to target species like red drum and southern flounder, among other larger fish.

Common Names: pin perch, sand perch, porgy, Spanish porgy, bream

• Sizes and Forms Available: Ocean Run, Whole Round
• Pack Styles: Frozen

Pompano

Trachinotus carolinus

Pompano is a premium eating fish and very popular in the Southwest. Their finely textured, oily meat, and almost sweet flavor stands on its own. Smaller fish are tastier than larger fish, with most commercial Pompano sold averaging between 1 and 2 pounds. For best results, marinate the fish in lemon, olive oil, and fresh herbs, and throw on the grill whole.

Common Names: common pompano, Florida pompano, Atlantic pompano, sunfish

• Sizes and Forms Available: Ocean Run, Whole Round
• Pack Styles: Fresh & Frozen

Porgy

Stenotomus chrysops

The Porgy, or Scup, is a mainstay along the northeastern U.S. coast, valued for its tender white meat with a sweet, mild flavor, often likened to snapper. These deep-bodied, silvery fish thrive in coastal to offshore waters, adapting well to various culinary methods. Their history in American fisheries is rich, with their versatility and palatable taste making them a favorite among seafood lovers. Porgies, omnivorous by nature, feed on small fish and crustaceans, contributing to their delicate taste profile, perfect for a range of dishes from simple pan-frying to even sushi.

Common Names: Scup, Sea Bream, Fairmaid

• Sizes and Forms Available: Ocean Run, Whole Round
• Pack Styles: Frozen

Red Drum

Sciaenops ocellatus

The Red Drum is a popular game fish found in the Western Atlantic from Massachusetts to Florida and the Gulf of Mexico. This species is known for its distinctive black spot near the tail and is often found in estuaries and nearshore waters. Red Drum are omnivorous, feeding on a variety of fish and invertebrates. They’re valued for their mild, sweet flavor. The Red Drum is a key species in both commercial and recreational fisheries, with regulations in place to ensure sustainable fishing practices.

Common Names: Bull Redfish, Channel Bass, Drum, Redfish, Spottail, Spotted Bass

• Sizes and Forms Available: 1/2-1lb, 1-2lb, 2-4lb
• Pack Styles: Fresh, Frozen

Scamp Grouper

Mycteroperca phenax

The Scamp Grouper, found in the western Atlantic from North Carolina to Brazil, is known for its elongated body with a brownish-gray color and dark blotches. This species inhabits rocky bottoms, reefs, and drop-off walls in waters up to 100 meters deep. It’s a sought-after catch for both commercial and recreational fishers due to its delicious taste, with a texture and flavor similar to Red Snapper. Scamp Grouper is known for its mild, sweet flavor and firm, lean white meat, making it versatile for various cooking methods.

Common Names: Scamp Grouper, Hata

• Sizes and Forms Available: Ocean Run, Whole Round
• Pack Styles: Frozen

Shark

Isurus oxyrinchus,

Shark meat is lean and firm with a mildly sweet flavor. Shark is sought after for its taste and texture. While these sharks are subject to overfishing pressures globally, we source them responsibly and in accordance with regulations that support their conservation. This makes year-round availability challenging but it’s our commitment to preserving the American seafood industry.

Common Names: Shortfin Mako, Thresher Shark

• Sizes and Forms Available: Loins, Headed & Gutted
• Pack Styles: Fresh & Frozen

Sheepshead

Archosargus probatocephalus

Sheepshead’s distinct head shape and flattened teeth are what gave them their name, but they’re also often called convict fish for their black and silver stripes. They like to reside in areas where salt and fresh water meet, like bays and river mouths, and can live to be up to 20 years old! They’re meat is sweet, moist and firm and suited for any application, but blackened Sheepshead is a favorite along the Gulf Coast.

Common Names: bubbler, gaspergou, gray bass, grinder, grunt, sheepshead

• Sizes and Forms Available: Ocean Run, Whole Round
• Pack Styles: Frozen

Spadefish

Chaetodipterus faber

The Spadefish is a unique and intriguing species found in the Western Atlantic Ocean. This fish is easily recognizable by its distinctive disk-shaped body and striking black vertical bands on a silvery background. Spadefish typically grow to a significant size, reaching up to 36 inches and weighing as much as 20 pounds. From a culinary perspective, the Spadefish offers a relatively good quality flesh perfect for griling.

Common Names: Atlantic Spadefish, Angelfish, Ocean Cobbler, Sea Donkey, Threebanded Sheephead

• Sizes and Forms Available: Ocean Run, Whole Round
• Pack Styles: Frozen

Spanish Mackerel

Scomberomorus macalatus

Spanish mackerel look very similar to King Mackerel, but only grow up to 13 pounds and can be identified by their bronze spots. Spanish Mackerel are one of the tastiest of the mackerel family, lean and full flavored, they are a popular species for sushi restaurants, often being served as sashimi.

Common Names: horse mackerel, spotted mackerel, spotted cybium, bay mackerel

• Sizes and Forms Available: Ocean Run, Whole Round
• Pack Styles: Fresh & Frozen

Speckled Trout

Cynoscion nebulosus

The Speckled Trout, also widely known as Spotted Seatrout, is a common estuarine fish found in the southern United States along the Gulf of Mexico and the Atlantic Ocean. This species is characterized by its elongated, silvery body with irregular black spots on the upper half. During winter, Speckled Trout migrate offshore to deeper waters, returning to estuaries and coastal waters in spring and summer. Speckled Trout are popular in recreational fishing and are also an important commercial species, with their flesh prized for its excellent flavor and texture.

Common Names: Speckled Trout, Spotted Seatrout, Speck, Speckles, Spec, Truite Gris, Trucha de Mar, Spotted Weakfish

• Sizes and Forms Available: Ocean Run, Whole Round
• Pack Styles: Frozen

Spinycheek Scorpionfish

Neomerinthe hemingway

Fun fact: The Spinycheek Scorpionfish’s scientific name is a tribute to American novelist, Ernest Hemingway’s contribution to the study of marine fishes in the early 20th century. Scorpionfish are known for their venomous spines, but their fillets are perfectly safe to eat. You’ll often hear comparisons to shellfish like lobster and crab, but more tender and flaky, when foodies describe the flavor. Try it in raw applications like sashimi or ceviche.

Common Names: Hemingway’s scorpionfish

• Sizes and Forms Available: Ocean Run, Whole Round
• Pack Styles: Fresh & Frozen

Spot

Leiostomus xanthurus

Like their name implies, Spot can be identified by the black spot behind each one of their gills. You can find these little guys in shallow waters from the East Coast to the Gulf of Mexico. Their sweet flavor and small size makes them perfect for rolling in cornmeal and pan frying in butter.

Common Names: Norfolk spot, goody, spot croaker, oldwife, porgy

• Sizes and Forms Available: Ocean Run, Whole Round
• Pack Styles: Fresh & Frozen

Squid

Loligo pealeii

Renowned for its rapid growth and short lifespan, this species features prominently in the seafood market. Its meat is cherished for its mild, sweet flavor and tender texture, making it ideal for dishes like calamari. Managed sustainably under U.S. regulations, American Squid is harvested with careful consideration to maintain its population and ecosystem.

Common Names: Longfin Inshore Squid, Loligo, Winter Squid, Boston Squid

• Sizes and Forms Available: Whole Round
• Pack Styles: Frozen

Tripletail

Lobotes surinamensis

The Tripletail, a unique and solitary fish, is recognized for its peculiar behavior of floating near the surface and mimicking floating debris. Found in tropical and subtropical seas worldwide, this fish prefers coastal habitats and is often seen near structures like buoys and shipwrecks. Tripletail are known for their opportunistic feeding habits, preying on small finfish and invertebrates. They are an appealing catch for both recreational and commercial fishermen due to their delicious taste and the challenge they present when caught. Tripletail are fished commercially in Florida and are marketed in various forms.

Common Names: Tripletail, Black Grunt, Buoyfish, Flasher

• Sizes and Forms Available: Ocean Run, Whole Round
• Pack Styles: Fresh & Frozen

Wahoo

Acanthocybium solandri

The Wahoo, found in tropical and subtropical waters worldwide, is renowned for its stunning blue-green hues and silver underbelly, accented by dark vertical bars. This fast and streamlined fish, growing up to 8 feet and weighing as much as 158 pounds, is celebrated for its speed and strength, making it a prized catch in sport fishing. Its flesh is white, delicate to dense, and highly regarded in various cuisines, often compared to mackerel. While Wahoos tend to be solitary or in small groups, they are not as susceptible to industrial fishing due to their less schooling nature. Wahoos are a resilient species, not considered overfished.

Common Names: Wahoo, Ono, Hoo

• Sizes and Forms Available: Ocean Run, Whole Round
• Pack Styles: Fresh & Frozen

Wenchman Snapper

Pristipomoides aquilonaris

Coming in at under a pound, Wenchman Snapper are small, but packed FULL of flavor! Their red skin, scales, and large eyes make for a great presentation. Wenchman Snapper are best grilled or pan fried whole.

Common Names: wenchman snapper, jobfish

• Sizes and Forms Available: Ocean Run, Whole Round
• Pack Styles: Fresh & Frozen

White Trout

Cynoscion arenarius

Common from southwest Florida to the Gulf of Mexico, White Trout can be found over sandy bottoms and shallow coastal waters. They average 1 lb and have a delicate and slightly sweet flavor. White Trout are part of the drum family and can produce a croaking or drumming sound, by contracting a special muscle attached to the air bladder. Their thin fillet are great for pan searing or baking.

Common Names: sand seatrout, sand trout

• Sizes and Forms Available: Ocean Run, Whole Round
• Pack Styles: Frozen

Blue Magic Oysters

Crassostrea virginica

Born and raised in the U.S.A, Blue Magic Oysters are farmed in baskets on long lines. The baskets tumble with the tides, producing a uniform oyster with a deep cup and excellent meat fill. They don’t just look good either, Blue Magic Oysters have a buttery flavor with a light crisp finish.

Origin: Alabama

• Sizes and Forms Available: 2-3” Cocktail, 3-4” Medium. Live or irradiated.
• Pack Styles: 100ct, 34 lb net weight

Canadian Clams

Mercenaria mercenaria

Although it is the same species as its US cousin, the Canadian Quahog clam is a much tougher animal. They grow in much harsher conditions than any other clam, and as a result have a longer shelf life than clams from other areas or species. The colder weather also makes for plump and buttery clam meat.

Origin: Canada

• Sizes and Forms Available: pasta neck, little neck, top neck, cherrystone, chowder
• Pack Styles: 10 lb net weight, 100 ct

Georgia Clams

Mercenaria mercenaria

The hard clam, or Quahog clam, is common across the east coast of the US and available in a wide range of sizes. Clams have slow growth rates and can live up to 40 years old. They burrow into the sediment, and only leave their siphons exposed to filter food.

Origin: Georgia

• Sizes and Forms Available: pasta neck, little neck, top neck, cherrystone, chowder
• Pack Styles: 10 lb net weight, 100 ct

James River Oysters

Crassostrea virginia

The James River in Virginia, which flows into the Chesapeake Bay, is the home of the famous James River Oyster. Harvested in waters with lower salinity levels than the ocean, James River Oysters have a less briny and mild flavor than most sea-caught oysters. During the summer months, when harvesting on wild oysters is limited, farmed oysters are available.

Origin: Virginia

• Sizes and Forms Available: 3-4” average, live
• Pack Styles: 100ct, 80-100ct Volume Fill

North Atlantic Sea Scallop

Placopecten Magellanicus

The North Atlantic Sea Scallop rarely needs an introduction, it’s a highly regarded and well-known species. Known for their delicate and succulent meat, these scallops are versatile in cooking and are a favorite among seafood lovers. Their shells are not only important in cooking but also have artistic appeal.

Origin: Massachusetts

• Sizes and Forms Available: U10, 10-20ct, 20-30ct (Wet or Dry)
• Pack Styles: Fresh 8lb Tubs, Frozen 5lb Bags

X-Ta-Sea Oysters

Crassostrea virginica

Farmed exclusively in the waters of the Gulf, X-Ta-Sea Oysters are farmed in baskets on long lines. The baskets tumble with the tides, producing a uniform oyster with a deep cup. The name says it all, these oysters are pure bliss and have a full, rich and creamy flavor.

Origin: Alabama

• Sizes and Forms Available:2-3” Cocktail, 3-4” Medium. Live or irradiated.
• Pack Styles: 100ct, 34 lb net weight