Anchovy – Special Order Bocourti Vietnamese Catfish, farm raised and also known as Bocourti, are tasty, with a delicate texture and nice white flesh. They are native to the Mekong River Delta in Vietnam, where the fast flowing water give the meat a clean, fresh taste. They are a low fat fish. Cooking methods are versatile, poaching, frying, steaming, baking, grilling are all good methods of cooking. They are also good used in soups or stews. Black Cod AKA Butterfish and Sablefish - Exceptionally rich and flavorful, the small (average 8 ounces), high-fat butterfish has dark, sweet, tender meat and rich flavor. The flesh has large white flakes and is an excellent source of omega 3. Sablefish/Butterfish/Black Cod is excellent for barbecuing as it browns nicely and stays moist and tender. Although they are called black cod, sablefish do not belong to the cod family. Calamari Available frozen Calamari, the Italian name for Squid, is a mollusk related to the cuttlefish and octopus. There are two types of meat that comprise Calamari, tenacle meats, very edible, and body meat, which is cut into steaks. Calamari must be either cooked at a very high heat for a very short time (two minutes) or slower, at least 30 minutes to an hour. Anything in between will make the meat rubbery. Calamari is often eaten raw in sushi. Tubes & Tenacles-2.5 lb box, frozen Steaks, 8 oz each – 5 lb box Catfish Catfish gets its name from its long whiskers, which are actually feelers. Catfish are very versatile fish when it comes to cooking. Their flesh is firm, low in fat and mildly flavored. They can be poached, fried, steamed, baked, grilled or used in soups and stews. Clams Clams are a very healthy food, high in protein and iron and low in fat. There are several varieties, listed below. Little Necks-50 ct bag. Littlenecks are the smallest and most flavorable hard shelled clam available. They are salty and slightly chewy. They can be prepared almost any way, steamed or baked, used in soups, stews or casseroles, they always give tasty results. Other varieties available on special order: Manila - Manila Clams are a sweet, even cooking clam, very similar to the Little Neck Clams Top necks - Top Neck Clams are slightly larger than little necks, have a firmer meat and a more pronounced flavor. They are great for stews, chowders and sauces. Cherrystone - Cherrystone Clams are larger clams, making them perfect for chowders, half shell, Clams Casino and baked stuffed clams. Cod - Frozen Cod is a mild flavored fish, low in fat, with a dense, white, flaky flesh. The lean meat has a mild, clean flavor and large tender flakes. It's less firm than haddock. Cooked, it's an opaque white. Haddock and Pollock are varieties of cod. Several other fish are called cod, but are actually no relation, except that they taste and cook the same. They are Murray, Eastern Freshwater, Mary River, Sleepy, Blue, Black, Maori and Antarctic, just to name a few. Crab Crab is an excellent source of high quality protein and is low in fat and calories. It has a delicate flavor and tender texture. It is used as a main course, in a dip, salad, soup or sauté. In fact, almost all who claim to not like seafood will like Crab.      — King Crab legs - Frozen on hand always. Alaskan King Crab is prized for its delicate flavor and tender texture. It is an excellent source of high-quality protein and is low in fat and calories. It is very versatile, used as a main course, in a dip, salad, soup, or sauté.      — Snow Crab legs - Smaller than King Crab Legs, but prized for the same qualities of delicate flavor and tender texture as well as its nutritional qualities. Frozen on hand always. Lump Crab meat Fresh, pasteurized in a can, on hand always. Pasteurized for a longer shelf life, lump crab meat consists of various meaty parts of the crab. Jumbo lump Crab meat — Special order Jumbo Lump Crab meat consists of whole lumps of white meat from the body of the crab. It is used in recipes where appearance is important. Crab Cakes Frozen on hand always. Exceptional quality. Approximately 3.5 oz each. Dungeness Crabs—seasonal Special order call to be placed on our call list for when they are available. Dungeness Crabs are named after Dungeness, WA. They are prized for their higher ratio of meat to shell, with 1/4th of its weight being meat. Like all crabs, they are high in protein and minerals and low in fat. They have a delicate, slightly sweet flavor. Crayfish Tail meat—Actually from Louisiana. Excellent quality. Don't compare to Chinese Product. Frog Legs Frozen and on hand always. Black Grouper Available fresh regularly, call for special orders Grouper has a mild but distinct flavor, somewhere between bass and halibut. The raw meat is white and lean with a notable lack of bones. Cooked, the white meat has a very firm texture and heavy flake and remains moist. Red Grouper Sweeter and milder than the Black Grouper and some consider it the better of the two. Haddock Special order fresh. A premium whitefish, haddock is a member of the cod family, though smaller than Atlantic cod, generally weighing 2-5 pounds. Haddock is found on both sides of the North Atlantic. Haddock is also found throughout northern Europe, where it is revered for fish and chips and a cold smoked product. Haddock's delicate flake and slightly sweet taste give it a wonderful melt-in-the-mouth appeal. The lean meat has a firm yet tender texture and the flake is finer than cod. The raw meat is white and cooks up even whiter. The flesh should be firm and resilient. A thin layer of connective tissue covering the flesh helps differentiate it from cod. It is sold as steaks, cutlets or filets. The same recipes that work for cod are good for the versatile haddock. It can be grilled, fried, baked or poached. Best if very fresh, but does freeze well. Halibut Seasonal, available fresh during the summer and fall. It is available frozen the remainder of the year. Pacific halibut is the largest of all flat fish. It has a high nutritional value. It features finely textured, snow white flesh that contains few bones and its skin is also edible. Uncooked, the white flesh of halibut should be almost translucent. When cooked the snow white meat loses its glossy appearance and is flaky and tender, though still firm, holding together well. It can be cooked almost any way you wish, but dries out if overcooked. Kona Kampachi (Amberjack) Available by special order. This Hawaiian yellowtail fish is receiving significant attention from chefs who are increasingly preparing it in sashimi and sushi raw fish recipes as well as other yellowtail recipes and Hawaiian fish recipes featuring Kona Kampachi™ as a cooked fish. Kona Kampachi™ is one of the healthiest fish on the market, extremely rich in healthy omega-3 fish oil. Grown in the pristine waters of the Pacific Ocean off the Kona coast, this Hawaiian yellowtail fish is the first farm raised fish grown from hatch-to-harvest in the United States. Kona Kampachi™ is the product of environmentally sustainable fish aquaculture achieved through deep ocean fish farms and innovative marine hatchery technology. Seafood lovers and chefs are raving about its rich taste and smooth texture that delivers versatility with unmatched flavor. Lobster 6 oz Warm water Tails - Frozen on hand always 10-12 oz Warm Water Tails - Frozen on hand always Cooked Lobster Meat - Frozen on hand always Lobster Base — Special Order Mahi-Mahi Mahi-Mahi is the Hawaiian name for Dolphin fish. It has a mildly pronounced flavor similar to swordfish. The lean meat is fairly firm in texture, though not steak-like, and it has large moist flakes. It is a very versatile fish and can be cooked almost any way you wish and is very high in nutrients. It is a great source of protein, high in Omega-3, and has many of the B vitamins as well as many minerals. Mackerel – Special order Monkfish - Special order The monkfish, known variously as the goosefish, anglerfish, or "allmouth", is a large, ugly, benthic (bottom-dwelling) fish found in the coastal Atlantic area. The tail meat of the monkfish is delicious: dense, sweet, and very similar to lobster tail meat in both flavor and texture. It is often called the "Poor Mans Lobster". Like many fish, monkfish is an excellent low-fat, low-cholesterol source of protein and B vitamins. Monkfish liver is quite popular in Japanese cuisine, usually served as sashimi. Mussels – Special Order Cultured Mussels are from Prince Edward Island, BC and are available as a special order and are sold in 2 lb bags. Blue mussels have a distinctive rich, sweet taste, like a blend of oysters and clams. Mussel meats, which range from white to orange, are plump and tender but less soft than clams. Color does not indicate quality. If a mussel shell gapes, try to pinch it shut. If the mussel is alive it will respond by shutting its shell tightly. Ono AKA Wahoo – special order. Wahoo is translated as "good to eat", sweet, flavorful Ono has a light, flaky texture. It is extremely lean, so take care not to overcook, poaching helps to retain moisture. Ono can be a substitute for Mahi-Mahi in recipes, though it is not quite as sweet and moist. Opah Available fresh periodically. Call to check availability. Opah or moonfish, is a deepwater species characterized by its bright-orange large-grain flesh, mild and sweet flavor, and steaky texture. It can be cooked almost any way you wish. Orange Roughy Frozen on hand always. Orange roughy has a delicate shellfish-like flavor, with firm, pure white flesh high in Omega 3 Oil. The secret to successfully cooking orange roughy is to not overcook it. Whatever cooking methods you choose, your orange roughy will be cooked when its flesh becomes opaque but is still moist on the inside. Oysters Fresh, shucked East Coast from Chesapeake Bay—Available fresh September through April. Call to order. East Coast Blue Points in Shell—Available by the dozen fresh September through April. Call to order. These Blue Points are from specific areas in Long Island Sound where they have been farmed for hundreds of years. Started as small seed the juveniles are relayed to grow out in groomed areas where they develop into largely sized, choice oysters that are chock full of mouthwatering meats. This is the original and authentic North Atlantic Blue Point. West Coast cultured oysters in shell— Available by the dozen fresh September through April. Call to order. Salmon Salmon is very popular because it is delicious and has exceptional nutritional value. It is very high in Omega 3 fatty acids, low in calories and saturated fat, high in selenium, niacin and vitamin B12 and a good source of magnesium, phosphorous and Vitamin B6. Atlantic - Farm Raised Available fresh always - The flavor of Atlantic salmon is milder than that of the wild salmon species. With meat that is moderately firm and oily, though not as fatty as that of the wild king salmon. The meat is a rich orange or pinkish orange color and retains the color when cooked. Atlantic salmon has a large, moist, flaky meat. Coho - Wild Caught Seasonal, available Late July through September. Coho are very similar to king salmon, but fillets are smaller, 3-4 lbs on average. Reddish-orange Coho meat is moderately fatty and flakes well. The flesh is usually pinker than that of chum but paler than Chinook or sockeye. The Coho's size, relatively high fat content, and excellent color retention make it a desirable fish. Pan-size Coho have a delicate flavor. Fillets from larger fish have an excellent, mild salmon taste. The flesh of wild Coho appears soft but firms up when cooked. King - Wild Caught Seasonal, available May through September. From California to Alaska, the "king" salmon is the largest of the five species. King salmon can spend up to five years at sea before returning to the river to spawn. The king salmon is known for its buttery flavor and fatty profile. Sockeye - Wild Caught Seasonal, available May through June. Sockeye range from California to Alaska. Sockeye are never farmed. For its long migration sockeye carries a high percentage of fat, making it rich in omega 3's. This gives the meat a nice, rich flavor. The raw meat is firm and has a nice reddish or orange red color. Smoked McGonigles smoked is available and on hand in our deli year round. Kendall-Brook cold smoked is available year round. Sand Dabs Available in the spring time. The Sand Dab has a pleasing flavor and is well suited to being fried, poached or grilled. Actually there are several fish that are called sand dabs, but most commonly they are flatfish and live on the bottom of the ocean, half buried in sand. Scallops Dry packed and IQF (Individually Quick Frozen). Available frozen all the time. Scallops are edible bivalves, similar to oysters and clams. The scallop, as is known in the United States is actually the muscle that opens and closes the two parts of the shell. They range from as small as a half inch to two inches. The smaller scallops are from the bay, and the larger ones from the sea. They are sweet and delicate and best lightly cooked. Sea Bass Available fresh periodically. Call to check availability. Bass is a most confusing word, since it applies to many unrelated fish. Examples of some saltwater fish referred to as bass include rockfish (striped bass), grouper, and black bass. Even the red drum is sometimes considered part of the bass family. The freshwater white bass is mated with an ocean rockfish to produce a farm-raised hybrid striped bass or sunshine bass for the commercial market. Sea bass are the largest family of fish in the world. In our nation's early years, sea bass fishing was a popular and adventuresome sport; it is recorded that George Washington chartered a boat to go out after black sea bass. Sea bass are valued for their firm, white flesh. Chilean Sea Bass A deep-water species also known as Toothfish, caught in southern ocean waters near and around Antarctica. The Chileans were the first to market Toothfish commercially in the United States, earning it the name Chilean Sea Bass, although it is really not a bass and it is not always caught in Chilean waters. It is a different species type than the sea bass caught in U.S. waters. Chilean Sea Bass has a rich, melt in your mouth flavor. The moderately oily meat is tender and moist with large thick flakes and remains snow white when cooked. Care must be taken when grilling skinless filets, so they don't fall apart while cooking. Striped Bass A mild fish with a delicate, slightly sweet flavor. The raw meat is translucent white with a pinkish cast; it turns opaque white when cooked. It is moderately firm but flaky, and the oil content keeps it moist during cooking. Striped Bass can be stuffed and baked whole (headed and gutted). When grilling the fish, leave the skin on. It has a delicate flavor and turns nice and crispy while the flesh remains moist. Moronidae Order Perciformes, often called "temperate" or "true" bass to distinguish them from species such as largemouth, smallmouth, and spotted bass which are actually members of the sunfish family. Corvina When freshly caught the White Sea Bass is gunmetal blue dorsally, fading to a silvery white on the lower sides and belly. The meat is moderately fatty, white and flaky with a fine texture and large flake. Black Sea Bass A small plump fish related to grouper, is one of the most important commercial bass species. Black Sea Bass has a mild, fresh, somewhat delicate flavor and a tender but firm texture. The firm lean meat cooks up snow white. One of the best small fish to bake or grill whole, due to its relatively simple bone structure, Black Sea Bass is frequently used in Chinese cooking. Try it with a ginger and soy sauce dip. The flesh holds together well and can be used in chowders and soups. Shark Though the United States has only recently begun to appreciate the merits of this fish, other cultures have eaten shark for eons. Some of the more popular shark species are leopard, mako, soupfin and thresher. The shark's flavorful, lowfat flesh is dense and meatlike. Shark can be prepared in a variety of ways including broiling, grilling, baking, poaching and frying. It's also delicious in soups, and cold, cooked shark can be used in salads. When cooking, as soon as the meat turns opaque throughout its thickness, it is done. Cooking until it flakes easily with a fork is overcooking. Quality shark is easy to recognize. Fresh shark should not have a strong ammonia smell; however, a slight ammonia smell is acceptable. Fresh shark flesh will give slightly when you press it with a finger, then spring back into shape. When choosing shark steaks or fillets, whether they're fresh or previously frozen, look for moist, translucent (never dried out) flesh. Keep shark cool on the trip from the market to your house. Never let it stay unrefrigerated for long. Mako Delicious mako can be substituted in almost any recipe calling for swordfish. Mako shark meat is moist and slightly sweet with a full bodied meaty taste. Fresh, raw mako is very soft and an ivory pink to a muddy, reddish color that turns white and firm when cooked. While the lean, dense meat looks very similar to swordfish, it lacks the whorls of the swordfish steak. Thresher A huge shark, growing over 1000 lbs, it also inhabits warm waters It is plentiful April thru August. It is similar to sword or marlin in looks. Round fish with cartilage, no bone going through it. It's texture resembles Mako. Shrimp – Always available Jumbo—21-25 per pound Colossal—10-12 per pound Peeled and Deveined—peeled from 21-25 ct Cajun spiced cooked jumbo Snapper - Available fresh periodically. Call to check availability. There are about 250 species of this saltwater fish, 15 of which can be found in United States waters from the Gulf of Mexico to the coastal waters of North Carolina. Some of the better-known species include the gray snapper, mutton snapper, schoolmaster snapper and yellowtail snapper. They get their name from their sharp teeth in their upper jaw that "snap". They can be cooked almost any way. They are high in selenium, vitamin B12, B6, phosphorus, potassium and Omega 3. American Red – fine texture and delicate flavor Pacific Rockfish – The Pacific red snapper or red rockfish is flakey in texture and mild in flavor. Rockfish is commonly pan seared but makes for hearty fish and chips. Mutton / Gulf Ehu (Pink Snapper) – moist and delicate fish with white fillets that melt in your mouth when sautéed, baked, steamed or broiled. Sole Sole is a species of fish in the Soleidae family. It lives in shallow, muddy or sandy water and is found in the Atlantic Ocean and Mediterranean Sea. It has a mild, buttery, sweet flavor and is sold as filets that hold together well under a variety of cooking methods. The name "Dover" comes from Dover, the English fishing port landing the most sole in the 19th Century. Swordfish Whether grilled, broiled, baked, poached or kabobed, swordfish is a favorite of first-time seafood initiates as well as enlightened connoisseurs. Swordfish's meaty texture and mild flavor are two reasons for its popularity. In addition to good taste, swordfish offers a low-fat, low-calorie choice for health-conscious consumers. And don't forget the heart-healthy benefits of swordfish: rich in omega-3 fatty acids and other vitamins and minerals. Tilapia Available fresh always. Tilapia is a lean white meat with a sweet delicate flavor. It is sold as a boneless, skinless filet and may be substituted for sole, snapper, flounder, cod, sea bass and orange roughy. The mild, sweet tasting, lean meat of tilapia has a slightly firm, flaky texture. Many compare the mild taste of tilapia to that of another farm raised success story, catfish. Raw meat is white to pinkish-white and may have a thin layer of darker muscle tissue just below the skin-side of the fillets. The cooked meat is white and lean with tender flakes. Water quality and feed are critical to the raising of premium tilapia. Poor quality results in an off-flavor or a muddy, grassy taste similar to that of wild-run catfish. Trout Trout should be glistening, flawless and clean smelling. The flesh should be firm and spring back when pressed. When buying whole trout, look for bright red gills and shiny skin. Whether you buy fresh or frozen, buy it last before heading home. If you'll be delayed, have it packed on ice. Store fresh trout in the coldest part of your refrigerator (usually the lowest shelf at the back or in the meat keeper) as close to 32F as possible. Use fresh trout quickly; within 2 days. Trout should not be scaled. Cook hot and quickly and do not overcook. It should be moist and fork tender. It is done when it flakes easily when probed with a fork. White – White trout is found all along the gulf coast in water that is up to 200 feet deep and head for the Gulf of Mexico during winter. Trout can be baked, poached, and roasted. Ruby - Ruby trout feeds on either small crustaceans (shrimp and crawfish) or naturally colored fishmeal. As a result, the trout's flesh turns a salmon-like reddish pink and acquires a subtly different flavor. It comes from Idaho, Washington state and California and inhabits rivers and streams. Tuna Yellow fin (Ahi) - Yellowfin tuna has a mild, meaty flavor-similar some say to swordfish. It is more flavorful than albacore. The meat is bright red in its raw state but when cooked turns brown to grayish tan. Firm and moist with large flakes. Yellowfin is also served raw as sashimi and in sushi. Look for tuna meat with a glistening, wet look. Fat is desirable as more fat means more flavor. Albacore - Albacore has a mild, rich taste and a firm, steaky texture with large, moist flakes. The meat on this item is red. Albacore has the lightest colored meat of all the tunas, and is one of the fattiest species with more omega 3 than the rest of the tunas. Albacore meat is not as firm as yellowfin. Wahoo AKA Ono – This meat is lean and delicate. Special care should be taken when cooking to retain its moisture. Poaching and baking are the preferred cooking methods. Walleye A freshwater fish native to most of Canada and the Northern United States. It is also known as Yellow Pike, Walleyed Pike, or Pickerel, though it is not related to the pikes or pickerels. They get their name from their eyes which reflect light as a cats does. This is the result of a light gathering layer in the eyes called the tapetum lucidum which allows the fish to see well in low light conditions. The walleye is often considered to have the best tasting flesh of any freshwater fish. Walleye can be cooked almost any way you prefer, but care should be taken not to overcook. Cook it just until the fillets flake when touched with a fork.