Fresh Fish Friday!

Written By Andy Neuberger

Today’s Fresh Fish Friday offerings are:

  • New Zealand King Salmon

  • Kumabachi Ult Tuna

  • Chilean Sea Bass

  • Island Creek Oysters

  • Idaho Rainbow Trout

  • Alaskan Halibut

  • Skuna Bay Salmon

Kumabachi ULT Tuna

ULT (Ultra Low Temperature) means the tuna is frozen at -76°F or colder, typically right on the boat after being caught. This preserves the fish’s color, texture, and flavor much better than standard freezing.

It's primarily used in sushi and sashimi, favored for its deep red color, clean taste, and desirable marbling.

Grown in Duxbury Bay, Massachusetts, they benefit from a mix of cold, clean Atlantic waters and nutrient-rich currents. Island Creek oysters are known for their briny start, buttery texture, and sweet, mineral finish. They hit that sweet spot between East Coast saltiness and West Coast creaminess.

Fresh Idaho Rainbow Trout

Idaho rainbow trout has a clean, mild, slightly nutty flavor that’s less "fishy" than other species. It’s approachable for a wide range of palates and works well in many preparations — grilled, smoked, pan-seared, or even baked. Give us a call to reserve yours today!

Andy Neuberger
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