Our Local Species

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Scientific Name: Centropristis striata

Market Availability: Prevalent July-October

Average Size: 1 lb - 4 lbs (must be >=12")

Catch Method: Rod & Reel, Fish Pots/Traps

Delivered: Whole-Round, Whole-S&G, Fillets 

Black sea bass, a small, plump fish related to grouper, is one of the most important commercial bass species. Black sea bass has a mild, fresh, somewhat delicate flavor and a tender but firm texture. The firm, lean meat cooks up snow white. These fish  offer excellent shelf life fresh. One of the best small fish to bake or grill whole, due to its relatively simple bone structure. The flesh holds together well and can be used in chowders and soups. The skin is very attractive, so don’t hesitate to display it when serving.

More Info: MA Department of Marine Fisheries 

Scientific Name:  Busycotypus canaliculatus (channeled)

Scientific Name:  Busycon carica (knobbed) 

Market Availability: Prevalent June-August

Size: > 3 1/8" shell width

Catch Method: Pots/Traps

Delivered: Live

Whelk, or conch as they are commonly referred to, are large marine snails native to Vineyard waters, and one of the major fisheries for Island fishermen. The edible part is the muscle, namely the foot that the whelk uses to move around, which is creamy white and speckled with black. The tough but full-flavored meat of whelks is typically sliced thin or chopped and used in chowders, fritters, and other dishes. Scungilli, which is commonly made from whelk meat, is popular in Italian cuisine. 

More Info: MA Department of Marine Fisheries 

Scientific Name:  Mercenaria mercenaria 

Market Availability: Year-round

Sizes: Littlenecks (1.25"-2.5"), Cherrystones (2.5"-3.5"),  Chowders (3.5"+)

Catch Method: Hand Rake, Bull Rake

Delivered: Live 

These clams are harvested from the coastal ponds of the Vineyard, and are among the best tasting in the world. Enjoy littlenecks and topnecks raw on the half shell or steamed. Eaten raw they are mild-flavored, sweet and briny, and when cooked they are soft, juicy and mild. Cherrystones are sometimes eaten raw but more often are broiled, or baked in dishes like clams casino. The largest size, chowders, are best used in, you guessed it, chowders as well as in clam cakes, stuffed clams and similar dishes. Hard shell clams, like oysters, can close their shells completely and live on their own internal juices under refrigeration for some time, offering excellent shelf life.

More Info: SeafoodSource

Scientific Name: Homarus americanus  

Market Availability: May-December

Sizes: 1 1/8 - 3

Catch Method: Pots/Traps

Delivered: Live

Wild caught Martha's Vineyard lobsters are abundant and delicious. Their meat is mild and sweet in flavor, with a firm and somewhat fibrous texture. Vineyard lobster is a true delicacy regardless of the chosen preparation. Lobsters are high in protein, low in calories, and a good source of Vitamin A, iron, copper, zinc, hosphorous, selenium, and Vitamin B1. 

Scientific Name: Crassostrea virginica 

Market Availability: Year-round

Average Size: 3-4"

Catch Method: Aquaculture - Cage Grown, Wild - Rakes

Delivered: Live 

The eastern oyster is known for its distinctive, salty flavor and meaty texture. An oyster's flavor profile varies, and is unique to the location and environment in which it is raised. We carry a variety of wild and aquacultured oysters, from the pristine waters of the Vineyard, that are guaranteed to be the stars of your raw bar. 

CLICK HERE TO VIEW OUR OYSTER CATALOG

Oysters, like hard shell clams, can close their shells completely and live in their own internal juices under refrigeration for some time, offering excellent shelf life.

Scientific Name: Paralichthys dentatus

Market Availability: June - October 

Average Size: 1 lb - 6 lbs (must be >=14")

Catch Method: Otter Trawl, Rod & Reel

Delivered: Whole-Round, Whole-S, Fillets   

Vineyard Sole, or Fluke, flesh is popular for its flavor and texture. Its flaky, white meat holds up well to many types of preparations, including frying, grilling, steaming, broiling and baking. Fillets are commonly served poached or broiled with liquid because they are low in natural oils and can dry out. Fresh fluke is also excellent for serving raw in sushi, ceviche or crudo preparations. It is an excellent, sustainable, and readily available choice as an alternative to more expensive flatfish species.

Fun Fact: How do you distinguish a Fluke from all other North American flatfish? Fluke are the only North American flatfish that are left eyed, meaning that both their eyes are on the left side of their body. They swim with their left side up, while all other right eyed flatfish swim with their right side facing up.

Scientific Name: Morone saxatilis 

Market Availability: June - October

Average Size: 10 lbs - 25 lbs (must be >=35")

Catch Method: Rod & Reel

Delivered: Whole-Round, Whole-S&G, Fillets   

A versatile fish that can be prepared utilizing multiple cooking methods, striped bass flesh is white and flaky with enough fat to make it seem almost buttery but not so much as to make it seem oily. The primary flavor is sweet and briny, without a hint of fishiness.