Trigger Fish

TRIGGERFISH will be making waves as seasonal debutants tomorrow morning. Remember these little creepers? Sharp fangs for CRUSHING their enemy (prey) completely. Sandpapery rough skin to fend off enemies (predators) and a fierce spike attached to their heads for protective reinforcement. Their meat is sweet like brandy-wine on a sultry summer's eve. Why?  Because they feed on mollusks found in their natural habitat. Weighing approximately 2# each, these fish, when filleted, constitute a perfectly sized portion for your guests.  Add-on bonus: The price won't merit a nary hoot from the Big Boss.

Trigger Specimen

Other Carolin-ians in house include: Mahi Mahi, Bonito, Softshell Crabs. Call to inquire.
Why should you go Carolinas? Freshness. Availability. Proximity.
 Go FAP or go home.

Everything is Bonito.

Summertime Bonito: Get them now or wait a year.

If you grew up in Long Island you may have caught a few of these feisty animals in the summertime. Or maybe you weren't so lucky. Either way, the Bonito are back! They make their annual appearance in our local waters during mid to late summer. Followers of the warm Gulf Stream currents, bonito bang a u-turn up near Cape Cod  before  heading back south for the winter. These migrating patterns make for a brief season not to be missed.

Bonito are a delicious part of the "jack" family of mackeral and tuna. When fresh, like the ones in house, they are great eaten raw or cooked very lightly.

Buy them now. It's a no-brainer at only 5.95/lb. You will be a seasonal genius!

Spawning West Coast Oysters:

Yes, even oysters do it. Unfortunately for us that means no Kusshis and no Fanny Bays for the next two weeks. Don't get mad, get even!

In the mean time, order some Barron Point Triploid Oysters. They are from Little Skookum Inlet, Washington State. Sweet and musky, these oysters will be enough to excite even your most well-behaved customer!