FRESH FISH
Prepared per your specifications

Whole, Booked, Steaked, Filleted, Portion Control

Download your Printable Product List with our poultry and seafood items. A great way to prepare your shoppping list

Saltwater Fish

BUTTERFISH – Pan frying Lean white meat fish that's tender and full-flavored.

BOSTON SCROD – Young codfish white-fleshed, delicately flavored fish; Poaching, broiling, baking, braising, and frying all promise fine results CARP (WINTER & CHICKEN) –Carp bakes, fries, and poaches nicely. It is also the main ingredient in the Jewish dish “gefilte fish,” and is popular in Chinese cuisine. Winter (Buffalo) Carp is a lighter and milder meat than Chicken Carp.

COBIA – Is an excellent food fish, and the large flaked, sweetly moist meat has exquisite flavor. Can be prepared in virtually any cooking method: broiling, baking, frying, smoking, grilling, steaming or poaching.

CHILEAN SEA BASS – good-sized fillets of white meat with a mild flavor, a pleasantly firm texture, and a high fat content that makes it almost impossible to overcook. With its high fat content, Chilean sea bass is well suited to dry-heat cooking methods such as broiling, grilling, and sautéing. One variation on the last technique that shows up a lot on restaurant menus is searing -- cooking thick cuts in a hot skillet to crust the exterior and finishing them in a hot oven, where they cook by radiant heat as well as conducted heat from the skillet.

CORVINA – Is a lean fish with a mild flavor. Excellent to bake, broil, grill or fry. Comes from South America and not always available.

MAHI–MAHI – Is an excellent food fish, and the large flaked, sweetly moist meat (and roe of the female) has exquisite flavor. The skinned meat can be prepared in virtually any cooking method: broiling, baking, frying, smoking, grilling, steaming or poaching. Be careful to avoid overcooking. When grilling, the skin should be left intact to prevent the delicate texture of the meat from falling through the grill.

FLOUNDER – Bake, broil, fry, sauté or poach one of the fundamental dishes of French cuisine, and one that should be in every seafood cook’s repertoire, is delicate fillets of sole or flounder poached in a wine-flavored stock, which is then reduced and enriched with a little butter for a sauce. Master this dish and a few variations and you can always put out a delicious fish dinner in less than an hour

GREYSOLE – Thin white delicate fillets that can be baked, broiled, fried or poached. It is the Cadillac of the sole family. Known as a witch flounder

GROUPER – Grouper has meaty, lobster like, firm-textured white flesh of a mild, delicate flavor and a low fat content. The skin of a grouper is tough and can infuse cooked flesh with a strong flavor, so make sure it is removed prior to cooking. Grouper is firm enough to stand up to almost any style of preparation, including deep-frying, grilling, braising, poaching, and steaming. It can also be cubed and kebobed, or used in chowders or stews.

HADDOCK – White-fleshed delicately flavored fish. Poaching, broiling, baking, braising and frying all promise fine results. Is in the cod family and is similar to Scrod.

HALIBUT – Great baked, broil, poach or grill. Normally sold as a steak. Meat is snow white with a mild delicious taste that flakes but can hold up on the grill. Related to the flounder but are longer, thicker, and heavier than any of the other flatfishes and differ somewhat in development.

KINGFISH – ( high in omega 3 ) King mackerel are available as whole, dressed, fillets or steaks. It is an excellent food fish. Although suitable for frying, they are best grilled, broiled, smoked, steamed, baked or poached. Meat is a little darker than a Mackeral.

LEMONSOLE – Thicker cut from the flounder Great poached, baked, broil, fry or sauté. Excellent poached in a wine-flavored stock, which is then reduced and enriched with a little butter for a sauce. Master this dish and a few variations and you can always put out a delicious fish dinner in less than an hour.

MACKEREL – ( high in omega 3 ) Spanish Mackerel are available as whole, dressed, fillets or steaks. It is an excellent food fish. Although suitable for frying, they are best grilled, broiled, smoked, steamed, baked or poached. Meat is a little lighter than the kingfish.

MONKFISH – (poor mans lobster) The versatile monkfish is lovely grilled, poached, roasted, baked, and sautéed. It can also be cut into strips or chunks and deep-fried in the style of tempura. A thin gray membrane covers the tail meat; peel or cut it off before cooking.

POMPANO – The white or off-white flesh is fine-textured, meaty, and sweet. The fat content is moderate, which makes for a succulent yet somewhat oily bite. The skin is edible. Pompano is considered by many to be America’s finest pan fish. With its uncomplicated bone structure, pompano is easier to eat than most pan fish. It is excellent broiled, grilled, baked, or pan-fried, and is a favorite fish to prepare en papillote (baked in pouches).

SALMON FILLET OR STEAK – ( high in omega 3 ) Flesh of chinook or king salmon ranges in color from off-white to deep red; this succulent, soft-textured, strong-flavored, fatty meat is highly prized. When absolutely fresh, raw salmon is delicious. Salmon is also excellent grilled, broiled, poached, baked, roasted, and sautéed. If grilling or broiling, you may want to choose one of the fattier varieties (Atlantic or Chinook), which are not as easy to overcook. The silvery skin of the salmon is very tasty; when grilling whole salmon, brush the skin generously with oil to help keep it intact.

SARDINES – These soft-boned fish have dark, soft flesh that's high in fat and richly flavorful. European cooks love to brush fresh, gutted sardines with a little butter, sprinkle with salt and pepper, and briefly broil or grill them (use a grill basket) to serve as an appetizer. Sardines are also delicious pan-fried or sautéed.

SEA TROUT – The white or pinkish-white meat is low in fat and fine in texture. The flavor is mild and sweet with edible skin. Fillets can be baked, pan-fried, broiled, or grilled (use a grill basket). Note that sea trout fillets, like flatfish fillets, flake easily when cooked, so handle with care. Whole fish are delicious roasted with fresh herbs.

SHAD & SHAD ROE – Most of the value of shad is in the roe, the large egg sacs of spawning females. The rest of the fish, especially the male fish, often sells fairly cheaply, a bonus for those who like flavorful fish. Like other members of the herring family, shad has rich, sweet meat that looks dark when raw but cooks to a creamy color. Unfortunately, this meat is laced with scores of small bones, in a pattern much more complicated than that of most fish. Where a typical fish has a single row of long, slender “pin bones” or “floating ribs” running through the meat, shad has three rows and many bones which branch into a Y shape. However, there is another way to deal with the bones. Long, slow cooking softens the smaller bones to the point that they can be eaten along with the meat, like the bones in canned salmon or sardines. And I do mean long cooking: most recipes specify four to six hours at the lowest possible oven setting.

SNAPPER (YELLOWTAIL, RED, MANGROVE OR MUTTON) – The moist, white flesh of the snapper has a delicate sweet flavor. Can be served broiled, baked, steamed, poached, fried or grilled.

SNAPPER HOG – has a delicate sweet flavor. Meat is remarkably whiter than the other snapper. Harder to catch on hook and line because of the hog shape appearance of the mouth. Normally caught by divers. Not always available but leave your name and number at the store and we will call.

SWORDFISH – Firm and hearty, swordfish grills beautifully. Try a tangy marinade, or simply brush the fish with olive oil or soy sauce. All-purpose steaks can also be broiled, baked, or poached; chunks are delicious sautéed, kebobs, or stir-fried.

STRIPED BASS - Most any style of cooking will suit the striped bass, which is excellent broiled, poached, steamed, pan-fried, or grilled (since the flesh is firm, you need not use a grill basket).

TILEFISH - You can do almost anything with tilefish. Like cod, its excellent baked or boiled. Whole fish can also be roasted or grilled (with a grill basket); fillets are excellent poached, braised, or pan-fried. Chunks can be added to stews and chowders

TUNA - ( high in omega 3 ) This tuna is a rich source of protein. The light and mild-flavored meat can be cooked in a variety of ways: smoked, grilled, blackened, baked, broiled or sautéed, overcooking reduces moisture and flavor

WHITING – The lean white flesh, which tends to flake when cooked, is tender in texture and has a mild, sweet flavor. The skin is edible. Almost any style of cooking suits whiting. Whole fish are excellent baked in wine and fresh herbs; fillets and steaks can be broiled or pan-fried, or cut into chunks and added to stews or soups. The delicate meat steams and poaches nicely.

Fresh Water Fish

BROOK TROUT- Trout meat is usually pale orange-pink, sometimes a deeper red-pink (though young trout are often white-fleshed). It is rich and full-flavored, with a firm yet creamy texture and moderate to high fat content. Whole trout is often stuffed and baked. Fillets can be pan-fried, poached, steamed, broiled, or grilled (use a grilling basket). Try with our seafood stuffing.

BREAM – A popular pan fish, Bream is often breaded or dusted with cornmeal or flour and pan-fried. It can also be marinated and sautéed, roasted, broiled, or grilled

SMELTS – Smelts are cooked and eaten whole (with or without head and viscera). It can be prepared in a variety of ways, but many cooks prefer to dredge the small fish with flour or bread crumbs, then pan-fry (or deep-fry), and serve with a dipping sauce

WHITEFISH – (Lake Superior) – ( high in omega 3 ) Found in lakes and streams throughout North America the whitefish is high fat, mild-flavored flesh is firm and white. Fresh whitefish can be found year-round and are generally marketed whole (from 2 to 6 pounds) or in fillets. They're also available smoked. Whitefish can be poached, baked, broiled or grilled. It is also the main ingredient in the Jewish dish “gefilte fish,

YELLOW PIKE – (Walleye) This fresh water fish is moist, white flesh and has a delicate sweet flavor. Poaching, broiling, baking, braising, and frying all promise fine results and is also the main ingredient in the Jewish dish “gefilte fish,

TILAPIA – Tilapia’s mild flavor and medium to fine-grained flake lends itself well to all types of cooking: fried, broiled, grilled and blackened. Tilapia cooks quickly; when the flesh turns opaque white, tilapia is ready to be served.

CATFISH – Catfish skin is not edible and is usually removed before cooking. Suited to almost any style of cooking, including pan-frying, baking, oven-frying, roasting, poaching, steaming, grilling. In Mississippi kitchens, fresh whole fish are often dipped in cornmeal and deep-fried. Firm-textured meat stands up well to soups and stews.

Shell Fish

CLAMS – Cherrystone, top neck, little neck, steamers
Cherrystones, Top Necks & Little Necks The larger the clam, the less it costs per dozen, and the tough meat lends itself well to fried strips or chowders. Smaller clams like the Atlantic littlenecks are tender enough to be eaten raw on the half shell, steamed with butter and lemon, or cooked into savory soups. Cherrystone and butter clams are just the right size for stuffing.

CONCH – From the Caicos Islands, we'll tenderize for you
Conch meat is most easily cooked by tenderizing and sauté, fry, steam, grill or eat raw.

CRABS
BLUE CRABS – Live, Cleaned, Spiced, or Garlic
Blue crabs (hard shells) are known for their rich flavored meat and are found along Florida’s Atlantic and Gulf coasts. A shallow water crab, it can live in salt, fresh and brackish waters of bays, sounds, channels and river mouths. They are omnivorous, feeding on plants and animals. During the winter months, blue crabs move into deeper water and enter a state of semi-hibernation.

MARYLAND CRAB MEAT – fresh or pasteurized

Claw - Dark Meat Excellent For Stuffing or Crab Cakes
Cocktail Claw - Claw Is Attached and Is used for Horsdouevers
Backfin - Light Meat Lump From Smaller Crab, Use For Salads Stuffing and Crab Cakes
Special - Small White Body Meat for Salads, Stuffing, Crab Meat.
Jumbo Lump - Light Meat Large Chunks used for Cocktails, Salads, and Ect.

SOFT SHELL CRABS - Soft-shell blue crabs are hard blue crabs that were captured when they were ready to molt (called peelers) and held in water-filled trays until their old shell has shed. They are available live, fresh or frozen. Excellent fried, sautéed or grilled. Ask us to clean them for you.

CRAYFISH – Crayfish, like lobster, are eaten with the hands; a juicy, messy treat best savored by sucking the meat out of the tail. The soft-shell variety can be eaten whole, but for the two calcium stones (called gastroliths) used to create a new shell. To remove them, snip off the eyes and mouth and squeeze out the two stones.

LOBSTER
FLORIDA SPINY LOBSTER – Available fresh August 15 thru March 31
An uncooked spiny lobster shell turns a bright red-orange when cooked. Spiny lobster tails can be boiled, steamed, grilled or broiled. Most of the meat is located in the tail. We offer tails only which makes the lobster easier to handle. The meat can be removed from the shell and used in many recipes. FROZEN TAILS - available year round

MAINE LOBSTER – Live, Steamed or Tails only
Boil, bake or broil live lobster. Or have us steam & split it for you then just stuff the body with Delaware’s famous seafood stuffing and reheat in oven with melted butter on top of meat. Sitting down to a whole lobster per person makes sense, but there are other ways to enjoy a more modest serving, as in a pasta dish with a sauce based on a classic French entree.

MUSSELS – Live Maine or Green Lip

OYSTERS – In the shell Or shucked & pasteurized standard or select
Oysters are high in minerals and one of nature’s richest sources of iron; eight ounces provide 13.2 milligrams or 73% of the maximum adult daily iron requirement (18 milligrams). They can be fried, baked, steamed, broiled or microwave and can be served as appetizers, main dishes, side dishes or salads. Oyster stew attests to the delicious flavor of the cooked oyster in its own broth. There is risk associated with consuming raw oysters for people with compromised immune systems. Visit http://www.fl-seafood.com/cons/oystnews.html & choose oysters for more info.

SCALLOPS BAY – (70-80 per lb) Scallops can be poached, sautéed, broiled, baked, or fried and should be cooked quickly to maintain the delicate texture and moisture. Choose light recipes with little or no added fat so the full flavor of the sweet, light meat will not be masked.