Sustainable from capture to consumption

We source high quality, sustainable seafood from around the world and we pride ourselves in being transparent with our customers. You should know where your seafood comes from and how it is caught / harvested. To learn more about the seafood we offer, choose a species from the menu below or click on any of the species marker on the map.

Sockeye Salmon
Producer Cannon Fish
Location Alaska

Wild caught in Alaska by Cannon Fish, sockeye salmon is renowned for its firm texture and rich flavor. Whether grilling, baking, broiling, sautéing, or smoking, preparation is quick and can be kept simple to enjoy the buttery, intense full flavor. Sockeye salmon has a particularly high oil content, loaded with omega-3 fatty acids that fight inflammation and are essential to good cardiovascular health. And its deep red-orange color comes from a carotenoid called “astaxanthin” — a powerful antioxidant.

Atlantic Salmon
Producer Hofseth
Location Norway

Farmed in Norway’s ice-cold fjords by Hofseth, Atlantic salmon thrives in the cold glacial rivers and salty ocean waters of the region. Using all-natural and antibiotic-free sustainable farming methods allows for populations to reestablish in the wild. And like all of Hofseth’s farm-raised salmon, the Atlantic salmon is sushi-grade with marbled fatty meat that can be savored raw or baked, broiled, grilled, poached, or sautéed for moist, tender, large flakes.

Atlantic Steelhead
Producer Hofseth
Location Norway

Farmed in Norway’s ice-cold fjords by Hofseth, Atlantic steelhead, a type of rainbow trout, is dense with vitamins A, D, and B12, antioxidants and omega-3 fatty acids. Its delicate nutty flavor pairs well with butter, lemon, and parsley in preparation and a medium- to heavy-bodied white wine in enjoyment. Bake, broil, grill, poach, sauté, or smoke the soft, tender flesh with medium flakes.

Producer Regal Springs
Location Indonesia

Lake raised in Indonesia, Regal Springs’ tilapia grow without hormones or antibiotics in large floating pens that allow them to swim, uncrowded, against currents for strong, healthy, natural development. This method, along with Regal Springs’ water monitoring and treatment systems, prevents exposure to algae, mud or shallow-pond waste. Since tilapia takes on the qualities of its environment, this is crucial to raising premium fish with pristine flavor. Bake, broil, sauté, or steam tilapia, which is mild, slightly sweet, flakey, and a perfect choice for fish tacos.

Producer Australis
Location Vietnam

Ocean farmed in Vietnam by Australis, barramundi is a type of sea bass high in protein,
providing up to 60% of daily needs, and omega-3 fatty acids — the most of any white fish, in fact. In search of a fish that could be healthy, delicious and sustainably raised, Austrails’ founder traveled the globe for three years, testing 30 species before selecting barramundi. Raised hormone-, antibiotic-, and mercury-free, barramundi is mild, buttery and meaty with large, moist flakes. Bake, broil, grill, poach, or sauté this versatile fish.

Producer Orca Bay
Location Alaska

Wild caught in Alaska by Orca Bay, halibut is high in protein and rich in essential nutrients, such as magnesium, iron, selenium, and vitamins B3, B6 and B12. Halibut has a firm yet tender texture and a mild, sweet, clean taste well-suited to an array of seasonings, from sesame oil and ginger to tomatoes and wine. A lean fish good for baking and grilling, halibut can dry out easily, so be careful not to overcook.

Producer Tristan
Location Ecuador

Wild-caught in Ecuador by Tristan, swordfish — “the pork chop of the ocean” — is dense, meaty and succulent, great for grilling, broiling, pan-roasting or braising. Moist with a high fat content, try mincing for meatballs or seasoning with Wixter Market’s Cajun Blackening Spice to reveal another depth of flavor. An exceptional source of vitamin D, selenium, and omega-3 fatty acids, swordfish can also have mercury levels that women pregnant and nursing should avoid.

Mahi Mahi
Producer Alfa Gamma
Location Ecuador

Wild caught in Ecuador by Alfa Gamma, mahi mahi has a mild, sweet flavor and a firm texture with large, moist flakes. Bake, broil, grill or sauté mahi mahi, which handles searing and high heat well. Enjoy as fish tacos or savor as a great fresh ceviche diced with mango, peppers, and cilantro. It’s a good source of protein, with about 20 grams per 3-oz. serving, and vitamins, such as B2, B3, B6, and thiamin.

Producer Chippewah Ottawa Resource Authority
Location Lake Huron

Wild caught in Lake Huron by the Chippewah Ottawa Resource Authority, perch is harvested only in the summer, with proceeds going toward conservation efforts in the region. Perch has a mild, sweet flavor and firm yet flakey texture that’s excellent for breading and frying or baking. It’s low in fat and a good source of protein and B12 — an essential vitamin that aids the entire body, from improving concentration to strengthening bones to lowering triglyceride levels.

Lake Whitefish
Producer Chippewah Ottawa Resource Authority
Location Lake Huron

Wild caught in Lake Huron by the Chippewah Ottawa Resource Authority, lake whitefish is related to trout and salmon, with a firm, fatty texture, large flake, and delicate, mild flavor. It’s high in omega-3 fatty acids and versatile — bake, broil, sauté, grill, fry, poach, or steam lake whitefish, which pairs well with dry white wines. All proceeds go toward conservation efforts in Lake Huron.

Producer Chippewah Ottawa Resource Authority
Location Lake Huron

Wild caught in Lake Huron by the Chippewah Ottawa Resource Association, walleye is highly prized for its sweet, succulent flavor. Bake, broil, grill, poach, sauté or fry — breading seals in the fine-flaked meat’s moisture and juiciness. However it’s prepared, highlight walleye’s natural flavor with simple seasonings, like lemon, butter, garlic or dill. All proceeds go toward conservation efforts in Lake Huron.

Orange Roughy
Producer Sealord
Location New Zealand

Farmed in New Zealand by Sealord, orange roughy has a mild, delicate flavor and large, moist flakes. An extremely long-lived deepwater fish, it can be susceptible to overfishing without proper care and protocols. But Sealord’s orange roughy fisheries have been certified as meeting the international gold standard for sustainable fishing by the Marine Stewardship Council (MSC). Bake, broil, poach, sauté or steam orange roughy in about any preparation you prefer.

Mussels (Half Shell)
Producer Future Cuisine
Location New Zealand

Farm raised in New Zealand, Future Cuisine’s GreenshellTM mussels are far bigger and juicier, with a more intense flavor, than other common varieties. Meticulously monitored during growth and tested for biotoxins, bacteria and heavy metals, GreenshellTM mussels are a good source of essential minerals, such as zinc and iron, and omega-3 fatty acids. Fully cooked, serve these sweet, tender mussels as crowd-pleasing, easy hors d’oeuvres chilled or warm.

Producer Raw Seafoods
Location Atlantic Coast

Wild caught along the Atlantic Coast by Raw Seafoods, scallops have a very sweet, delicate flavor and succulent texture. They’re high in vitamin B12, calcium, iron, and protein, with one 3- oz. serving providing 20 grams. Bake, skewer and grill, or pan sear scallops, which should be removed from heat as soon as the tender, translucent flesh becomes opaque to prevent a chewy, rubbery texture.

Producer The Town Dock
Location Rhode Island

Wild caught in North Atlantic waters, The Town Dock’s Rhode Island calamari is premier quality Loligo squid with a light, slightly buttery flavor and tender, melty texture. Calamari is best cooked quickly over high heat, making it perfect for grilling or sautéing last in a stir-fry. The Town Dock’s calamari is caught, cleaned and processed entirely in the United States to conserve precious resources and energy.

Mussels (Shelled)
Producer PanaPesca
Location Chile

Farm raised in Chile and packed in Thailand, PanaPesca’s mussels are sand-free, debearded, and vacuum packed fully cooked, to seal in freshness. Simply reheat the rich, sweet, salty, tender mussels — they make exceptional, time-saving additions to pasta, soup, stir-fry and paella. High in omega-3 fatty acids, zinc, and iron, PanaPesca’s mussels are certified by the Aquaculture Stewardship Council (ASC) as meeting the standards for sustainable, environmentally friendly, and socially responsible production.

Clams (Hardshell)
Producer PanaPesca
Location Vietnam

Wild caught in Vietnam by a PanaPesca fishery certified as well-managed and sustainable by the Marine Stewardship Council (MSC), hardshell clams are sweet, mild and light in texture. Sand-free, pre-cooked and vacuum-packed to retain their natural juice and freshness, these clams are a great, easy addition to pasta, chowder, and soup. Clams are a lean source of protein and rich in vitamins B12 and C, as well as iron.