Great Seafood Since 1984
KNOW YOUR SEAFOOD
Amberjack — Florida Amberjack has darker meat and high oil content. It has a great flavor when broiled or grilled. Cooks up white and flakes well.
Basa– is described as having large, white fillets with no bones, and flesh that is moist with a light, firm texture and a mild fish flavor. It’s versatility and low price have made it a staple across of Europe and North America!
Bass, Chilean Sea — Chilean Sea Bass is caught off the coast of South America. Due to high oil content, it’s excellent when grilling, baking or broiling. Chilean Sea Bass, a snow white fillet, has large flakes, is tender, moist and has a mild flavor.
Calamari– can taste rather mild, slightly sweet and almost producing a nutty flavor. Some people state that it tastes rather fishy. When it is tenderized and soaked in egg or milk, its taste may differ greatly. Depending on how it is prepared and the cooking time, calamari can be firm, rubbery or gummy.
Catfish – “farmed” in Mississippi. This fish is white, flakey, and mild. It is great fried, grilled or baked.
Clams– Clams can be eaten raw or cooked in an array of manners. They have a nice, salty taste.
Cobia — Bears a striking resemblance to a shark. It’s texture is soft and moist with a nice white flake. It can be served fried, poached or pan sauté. Excellent and delicious!
Cod, Atlantic — Caught off the coast of Iceland and flown by jet to the U.S., Atlantic Cod is lean, has flaky texture with a mild delicate flavor.
Cod– Our fresh cod is flown in from Bristol, Maine. The fillets range from 1-2 lbs. each. Nice white flaky fish with a distinct flavor. Delicious baked or pan sauteed with our fresh scallops.
Corvina — Caught off the Pacific coast of South American, Corvina is a mild flavored and firm textured fish. Taste like a cross between Mahi and Snapper. A Latin favorite!
Crab Meat (Cocktail Fingers)– Claw Fingers are brown (dark) meat with a stronger flavor profile. They are the first section of the crab claw with part of the shell removed.
Crab Meat (Claw)– is a brown meat with a stronger flavor profile. Its stronger flavor profile makes claw meat ideal for dishes with heavy sauces or in dips and soups, as the flavor of the crab still comes through.
Crab Meat (Special)– Often considered the most versatile grade for the widest range of recipes, special crab meat consists of the smaller pieces of white meat from the body of the crab. Perfect for crab cakes, salads, quesadillas, wraps, soups, and crab balls.
Crab Meat (Lump)– Lump is a blend of broken pieces of jumbo lump and special grade crab meat. It is perfect for use in crab cakes, dips, salads, and casseroles. Lump makes a beautiful presentation when stuffing fish, chicken, vegetables, or seafood.
Crawfish– the tail meat tastes almost like a lobster, but chewier than a shrimp. They tend to absorb the flavor of the seasoning they are cooked with.
Escolar– It has a fabulous flavor and a sultry texture, so much so that some say it is the most enjoyable fish they have ever eaten. … Escolar has brilliant white flesh with a satiny texture and a rich, succulent flavor which some have described as similar to halibut but with a richer, more satiny texture.
Flounder — Flounder fillets are thin and small with a milky color that cooks up white. The mild delicate taste of Flounder is sweet and has a delicate texture with small flakes. Sauté, poach or stuff.
Grouper, Black– These fish are caught off of the coast of Florida, in deeper water than the Red Grouper. Very mild, firm meat with a sweet flavor. This fish doesn’t need much seasoning, because it is delicious on it’s own.
Grouper, Red — The domestic species caught off the coast of Florida is white and lean with a mild sweet flavor. Red Grouper meat is firm with a heavy flake and remains moist after cooking. Make the famous Fried Grouper sandwich!
Haddock, Atlantic — Caught off the coast of Iceland and flown to the U.S., Atlantic Haddock has a lean white meat. The meat cooks up very white and has a delicate and slightly sweet taste. The texture is firm, tender and has a finer flake than Cod. Fillets are skin-on.
Halibut — Halibut meat is firm and very white. It has a mild taste and is very lean. This fish can be cooked in any manner, but when over cooked, it can easily dry out.
King fish Steaks: King fish is a migratory species of mackerel of the western Atlantic Ocean and Gulf of Mexico. Being very similar to mackerel, king fish has a wild variety, with a higher fat content, cleaner flavor and firmer texture making it more versatile, consistent and delicious.
Langostino Meat– It has a sweet, delicate flavor more like lobster or crab. But its texture resembles shrimp more than lobster.
Lobster Tails– We carry both Rock lobster tails and Maine lobster tails, however the Maine tails tend to be sweeter and have a firmer meat.
Mahi-Mahi — This tropical fish is very popular. The raw meat is pinkish to off white in color and has a mild taste similar to tuna or swordfish. The meat has a finer texture and large flakes. Grill, fry or bake.
Monk Fish — The tail of the Monk Fish is the only part used. Known as “Poor Man’s Lobster”. The tail is firm, dense and boneless. It has a mild sweet flavor and cooks up white in color. Bake or grill and serve with melted butter for dipping.
Mississippi Catfish – farmed in Mississippi. Catfish is flaky and has a mild flavor. Great grilled with seasoning, pan fried, or battered and deep fried.
Mountain Trout — farmed in the mountains of Andrews, NC, packed in ice and shipped fresh to us. North Carolina trout is flaky and has a mild delicate flavor. Serve with lemon, butter and parsely. Pan sauté or grill.
Mussels– Mussels are soft but have a tender chewiness to them when made correctly. There are many ways to prepare mussels, and with their mild taste, they can pleasantly take on the tastes of the dish you are making with them
Orange Roughy– has a mild, delicate flavor and moist, large-flaked meat that holds together well after cooking. Raw orange roughy flesh is pearly white, and it cooks up to an opaque white.The skin side of the fillets often sports a faint, orange-brown band of color.
Oysters– The first stage involves salt, the second stage body and sweetness, and the third floral or fruity finishes. Salinity is what hits immediately when you tilt an oyster into your mouth.
Pompano– is firm but finely flaked, with a sweet, mild flavor. The flesh is pearly white, with a moderate fat content, and cooks up white.
Salmon, Atlantic — Farm-raised Salmon has a flesh color that can range from red to orange, but cooks up a light red. Salmon flavor is mild to taste, slightly oily, but moist with large flakes.
Salmon, Wild Scottish– Scottish Salmon is one of the more mild flavored salmon on the market. The higher-fat content of these fish lend to a buttery texture mouth-feel. The fish’s feed is parasite-free making it safe for raw consumption. We have the whole fish flown in overnight packed on ice and filet them once they get to our shop.
Scallops– Scallops are often described as similar to crab or lobster, but more firm. They’re flavor tends to be sweet and delicate, but it’s the texture that really makes them interesting and enticing. When cooked correctly, scallops are soft and chewy but not rubbery or tough.
Smelt– Smelts have a unique taste (some have written that fresh smelts smell a bit like cucumbers – even of watermelons), but most will agree they are delicious when fried.
Snapper, Red — The raw meat of Red Snapper is white with a pinkish tinge and always has the red color skin. Red Snapper is mildly sweet with a lean, firm moist texture. Fillets are skin-on.
Swordfish — This prized fish has a flesh color that will vary from pink, white, gray, orange with diet. Beige when cooked, Swordfish steaks are lean, slightly sweet and firm. Grill this one!
Tilapia — A farm-raised fresh water fish, Tilapia fillets are white with a pinkish tinge. Similar to Snapper or Flounder, the flavor is mild and distinctive. The texture is lean, firm and moist.
Rock Shrimp– A little shrimp with a big lobster taste. They have a harder shell, but once peeled are the perfect treat. The rock-like hardness of their shell can have them mistake for mini lobsters, but they are a part of the shrimp family.