Seafood

Seafood is an important part of a healthy, well-balanced diet. It also can be affordable in today’s economy, without sacrificing flavor. We carry a large variety of fresh and frozen seafood to meet your needs and today’s trends.

 “Sea” What’s In Season

Being an informed consumer means knowing when and where fresh seafood is available. Just as produce has “peak” seasons of availability, so does seafood. In general, buying seafood during its peak season makes it an affordable option for your menu. The chart to the left can help you plan your seasonal menus.

Seafood Trends

Whatever the reason, people are more willing to experiment with new tastes and types of seafood especially when visiting a restaurant.

Just when you were getting used to sushi, now you can get your fish cooked again. Trendy methods on the menu include unexpected seafood casseroles, grilling, roasting, and more. High-end preparation techniques such as truffled, poached and caramelized are growing in popularity, and diners are drawn to terms such as ‘macadamia nut encrusted’ (try it with mahi-mahi, salmon or shrimp). Read More.

Cooking Techniques

White Meat – With very light,delicate flavor and flaky, tender texture Seafood – cod, summer flounder yellowtail flounder, yellowtail, snapper, haddock, southern flounder

Cooking techniques – microwave,bake, poach, steam, en papillote

White Meat – With a moderate flavor and flaky, tender texture Seafood – butterfish, catfish,English sole, pacific whiting, rock sole, sea trout, whiting, winter flounder, wolfish

Cooking techniques – microwave,bake, broil, poach, sauté, steam,deep fry, en papillote

Light meat – moderate flavor and moderately firm texture Seafood – Alaskan Pollock, brook trout, giant sea bass,grouper,kingfish, mahi mahi,orange roughy, rainbow trout, red snapper,smelt, walleye, white king salmon, white sea bass, white sea trout

Cooking techniques – microwave,bake grill, broil, poach, deep fry

Darker meat – moderate flavor and moderately firm texture Seafood – atlantic ocean perch,atlantic salmon, jewfish, king salmon, pollock Cooking techniques – microwave,bake, grill, broil, sauté, steam,poach, en papillote

Shellfish

Clams – Steam, bake, stew, grill, microwave, deep fry

Crab – Steam, sauté, poach, bake, grill, broil, stew

Lobster – Steam, sauté, poach,bake, grill, broil, stew

Mollusks – Bake, grill, deep fry, pickle, stew

Mussels – Microwave, stew, broil, bake, sauté

Oysters – Microwave, stew, bake, broil, sauté, poach, steam, deep fry

Scallops – Microwave, bake, broil, grill, deep fry, poach, steam, stew,sauté

Cephalopods (octopus & squid) – Grill, poach, deep fry sauté, pickle, stew

Species information

Find out storage and handling, fresh availability, nutritional value and Seafood Watch’s sustainable seafood information. Just click on the species specific links below.