UNI- WA One of the most delicate, rich foods of all. Melting, sensuous texture and flavor profile. Sweet and salty with a coppery/metallicfinish. Uni refers to the gonad. Visually, uni resembles a chunk of grainy custard, but in different shades of orange. Once actually on the tongue, it turns into a soft, pillowy sensation that gradually disappears, leaving behind what is to many chefs the ultimate expression of the ocean in a solid ingredient. Uni should look dry, bright color, firm texture, and a fresh, clean smell. Once out of the shell, uni requires rinsing in order to be clean (there will be semi-digested seaweed inside the shell). Uni should always be stored for service at around 40ºF (4ºC).

Pekeytoe Crab Meat, FRESH These are Maine rock or sand crabs which were pretty much a throwaway by-product of lobster fishing before a brilliant marketing move changed their name to "peekytoes" around 1997. The other thing that sets this crabmeat apart is the care with which they are handled, cooked, and picked. The meat is pink with a sweet, delicate flavor.

Ankimo (Monkfish Livers)   With its lobster-like flavor, monkfish yields a firm liver reminiscent of shellfish. Gently poached it is sublime served on toast, macerated with cream and swirled through fresh pasta.

Anago (Conger Eel) the less common salt water cousin of fresh water unagi, which has a delicate white flesh that preferred to the Chinese-imported unagi found at most Japanese restaurants.

Butterfish – Rhode Island  Count: 45-50whole/10# Coastal herring family. Highly oily fish, excellent flavor, white flesh. Sold whole. Butterfish - Peprilus triacanthus - These are very small fish, known also as the dollar fish, shiner and skipjack.  They can be found from South Carolina to Nova Scotia.  They travel in small schools and spawn offshore in the Gulf of Maine in the summer months.  As its name suggests the fish has a very high oil content.

Porgy/SCUP-  Rhode Island  The most popular and most widely available member of the porgy family is the scup. The firm, flaky white flesh of the porgy is low in fat and delicately flavorful. Porgy and other bony fish are best roasted,the meat slips off the bones more easily and the bones tend to soften during cooking. This is also a fine fish for baking, broiling, grilling, and pan-frying.

Live Conch in Shell R.I. Second in popularity only to the escargot for edible snails, the "meat" of the conch is used as food, either eaten raw, as in , and burgers.

SHAD ROE PAIRS the delicate clusters of fish eggs harvested from shad (Alosa Sapidissima). Comes as a pair of tightly packed lobes, each secured with a filmy membrane which happily keeps the cluster intact during the cooking process. Averaging ~ 4 oz apiece, each lobe contains thousands of eggs the size of coarse sand grains. Unlike caviar, which is pickled in brine, shad roe comes to the kitchen fresh. When cooked, the shad roe binds together in a delicate mass, like a subly-flavored fish sausage: dense in texture, light to the tooth, and with none of the crunchiness of caviar or sushi bar flying fish roe.

Jonah Crab , FRESH  The Jonah Crab is a deep-water dweller and not easily caught.  The snap and eat claws are very meaty and tasty.  They are pre-cooked, with the half-shell removed, making them very easy to prepare and serve.

Bluefish-   "The mouth that swims". An excellent table fish, prized dark-meat. Bluefish eat a variety of small-bodied animals such as shrimp, small lobsters, crabs, larval fish and larval mollusks.  Bluefish filets can be marinated in acidic foods such as vinegar, lemon or lime juices, or wine, or they can be cooked with fresh vegetables such as tomatoes and onions.  These methods will lighten the flavor as well as retain the oils that confer the full healthy benefits associated with eating fish.

LING FISH- Pt. Judith, R.I.        Ling fish, also known as cobia or lemon fish, or Ling Cod, is delicious and healthy when prepared fresh. Though it belongs to the cod family-it looks more like an eel. Its white flesh is firm and stands up to all sorts of preparation--grilling, frying and baking are all styles of preparation that suit this fish perfectly. Can be cooked like monkfish.

Blackback Flounder Fillets- Pt. Judith, R.I. Fresh fillets are offered in 10lb. round containers, and come 80lbs per case. These flounders, also known as winter flounder, are the most common shallow  water flatfish in North America.They arethe meatiest and thickest flounder  from these waters.