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First-of-the-season Alaskan Halibut

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Posted on: March 21st, 2019

Halibut season opened this week, and Tony’s has first-of-the-season, fresh, Alaskan Halibut!  Alaskan halibut populations are managed, and the surplus is granted through “individual fishermen quotas”, or IQFs. Each fisherman has from March through November to catch their quota. The Halibut population in the Pacific Ocean is doing well, and this year the International Pacific Halibut Commission…

Copper River Salmon

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Posted on: May 25th, 2023

Copper River Salmon The Copper River is the birthplace of three wild Alaskan salmon species. These salmon live as adults in the Gulf of Alaska and the Pacific Ocean eating small crustaceans and zooplankton. Every year (May – September) king, sockeye, and coho return to the Copper River to make the arduous 300-mile migration up…

Pork Belly Burnt Ends

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Posted on: May 23rd, 2023

Smoked Pork Belly Burnt Ends are a big hit in the world of barbecue. These tender, flavorful pork belly cubes are smoked and glazed with a sweet and savory sauce that will leave you craving more. What is Pork Belly? A pork belly is a cut of meat taken from the belly area of a…

Berkshire Pork

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Posted on: May 15th, 2023

by Daniel J. Rossaci, CEO of Tony’s Market In fall of 2021, Tony’s sent our meat team to Red Top Farms in Kearney, Missouri. Before Tony’s commits to a new major farm or source, we visit the farms and processing plants to see it for ourselves and get to know who is on the other…

Loch Etive Steelhead Trout

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Posted on: May 12th, 2023

Discover the flavors of Loch Etive Steelhead Trout, sourced straight from the pristine waters of the Scotlands Northern Argyll region. These fillets offer a delightful combination of tender texture, rich taste, and vibrant appearance. Features: Exceptional Quality: We choose Loch Etive Steelhead Trout for its premium quality and sustainability. This fish is antibiotic-free, all-natural, and…

Verlasso Salmon

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Posted on: February 24th, 2023

Verlasso Salmon: from the Pristine waters of Patagonia to Tony’s by Daniel Rosacci | January 20, 2022 Until recently, I have not been a fan of Chilean Salmon. The inexpensive Chilean Salmon that is often carried by the big box stores can be a bit mushy and lacking flavor. Not all salmon farms are equal…

American Wagyu Gold T-Bone Steaks

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Posted on: September 8th, 2021

Exploring the Indulgent Delight of American Wagyu T-Bone Steaks Regarding great steak-eating experiences, few beef cuts can match the succulent, buttery tenderness of American Wagyu T-Bone steaks. Combining the best qualities of American beef and the renowned Japanese Wagyu, these mouthwatering cuts offer an unparalleled taste. Let’s dive into American Wagyu T-Bone steaks, exploring their…

Sweet Celebration Grapes

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Posted on: September 2nd, 2021

Tony’s Favorite Grape: the Sweet Celebration Grape Sweet Celebration is a crossbreed between Red Globe and Princess grapes. They are harvested just as the leaves begin to turn color. Super sweet and seedless, these are truly a celebration of the change in seasons. They are typically freshly available in August, September, and October. The perfect combination…

Idaho Steelhead Trout

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Posted on: August 27th, 2021

Idaho Steelhead Trout has a tender, medium texture that flakes easily with a fork. Cooked fillets are incredible when baked, grilled, pan-fried whole, or flaked into fresh salads. This fish is grown in the pristine spring waters of Idaho’s Magic Valley. These trout are sustainably raised with techniques that are beneficial for the surrounding environment.…

Tony’s will NEVER sacrifice quality

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Posted on: June 2nd, 2021

We continue to live in unusual times in America and we all find ourselves pivoting almost daily with new challenges continually being thrown our way. In an already price-volatile beef industry made far worse by our governments lack of unity, the COVID-19 crisis, and now large industry hacking such as the JBS ransomware hack this…

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