THIS WEEK’S SPECIALS:
Fresh Striped Bass
$19.99lb
Fresh Medium Fluke
$18.99lb
Fresh Large Stone Crab Claws
$39.99lb
Fresh Bacon Ranch Dill Potato Salad
$6.99lb
Fresh Clams Casino 6-pack
$7.99
Homemade Chef Joe’s Butternut Squash With Crab Bisque
$7.99 pint
Teriyaki Salmon Salad Kit
$14 each
HEAT AND EAT ENTREES:
Shrimp Provençal
$12 each
Sesame Teriyaki Glazed Scottish Salmon/Zucchini/Roast New Potatoes
$12 each
HERE IS A LIST OF SOME OF THE FISH ITEMS WE HAVE BASED ON AVAILABILITY AND SEASON. IN ADDITION, WE HAVE A VARIETY OF CLAMS, CRAB MEAT, KING CRAB LEGS, SNOW CRAB LEGS AND A WIDE VARIETY OF LOBSTER TAILS. WE ALSO MAKE OUR OWN SALADS AND SAUCE.
TILAPIA
Farmed domestically in fresh water ponds, Tilapia is lean, mild and sweet tasting (similar to catfish) with a slightly firm, flaky texture. Cooking Tip: Sauté or bake with lemon butter dill sauce.
SWORDFISH
Strictly regulated and harvested all over the world, Swordfish have moderately high oil content, lending to a firm, meaty & moist texture & sweet taste. Cooking Tip: Great for the grill w/ our Soy Vay Wasabiaki Marinade.
STRIPED BASS
One of the East Coast’s favorite fish, Wild Striped Bass have a large moist flake and delicate flavor. Cooking Tip: Broil w/ Sundried Tomato Seafood Glaze.
SOLE
Another member of the Flounder family, Sole has a firmer, flakier texture than the Grey Sole w/ a mild flavor that holds up well to a variety of cooking methods. Cooking Tip: Wrap fillets around crabmeat & fresh herbs and bake.
ORANGE ROUGHY
Fished off the coast of New Zealand and Australia, Orange Roughy have a mild, delicate flavor & moist large-flaked meat that holds together well after cooking. Cooking Tip: Tolerant to most cooking methods, except grilling.
SOCKEYE SALMON
Caught mostly around Bristol Bay in Alaska, Sockeye are the reddest-fleshed of the wild salmon. They carry a large amount of fat making them rich in Omega-3s and flavor! Cooking Tip: Sprinkle with sea salt & ground pepper & broil.
POMPANO
Caught close to shore on the southeastern and Gulf coasts, Pompano is a prized fish among seafood lovers for its white, oily flesh that is meaty and sweet when baked or broiled. Cooking Tip: Bake whole fish in parchment paper or broil fillets.
SKATE
The bottom-dwelling, kite-shaped skate are harvested on both coasts of North America. They have a stringy texture & mildly pronounced flavor that is very similar to scallops. Cooking Tip: Poach w/ water, wine vinegar, chopped onion & thyme.
SHAD
A seasonal 3-5 pound fish that, like Salmon, swims into our rivers each spring & is absolutely delicious. The roe of the female is considered “the foie gras of the fish world.” Cooking Tip: Broil w/ salt & pepper and serve w/ capers & lemon.
SALMON STEAKS
Fresh from Europe, our Scottish-farmed Salmon Steaks yield a firm, meaty texture & rich, moist flavor that is of premium quality, full of Omega-3’s & a favorite among customers. Cooking Tip: Try broiling with Rub of Love Salmon Rub.
SABLEFISH (BLACK COD)
Caught off the Alaskan coast, Sablefish is rich though fairly mild in flavor w/ large white flakes & a soft, velvety texture…an excellent source of Omega-3 fatty acids!! Cooking Tip: Marinate in Soy Vay Very Very Teriyaki & broil.
RED SNAPPER
With its trademark, red skin, red eyes & dog-like teeth (what gives the fish its snapper name), Red Snapper have a lean & moist texture w/ a superb flavor that is sweetly mild. Cooking Tip: Bake whole fish stuffed w/ fresh herbs & seasonings or bake fillets.
HADDOCK
Fished in the North Atlantic, Haddock is considered the sweetest tasting among the Cod species. Its lean meat has a mild, clean flavor w/ large, tender flakes. Cooking Tip: Bake. Broil or Saute. Excellent Beer Battered and Fried.
YELLOWFIN TUNA
Our Sushi-Quality #1 Tuna! Caught in the warm waters of the Caribbean and Pacific our Yellowfin has a beautiful color and firm, moist texture that delivers a mild, meaty flavor. Cooking Tip: Marinate Soy Vay Wasabiaki Sauce & scallions, then pan-sear.
SOFT SHELL CRABS
Limited only to the summer season, Soft Shell Crabs are rich, sweet and buttery in flavor w/ tender flaky white meat. Cooking Tip: Dredge in egg yolk and Panko Japanese Breadcrumbs, then sauté in olive oil or butter on medium-high heat until crispy.
FLUKE FLOUNDER
A premium domestic flatfish and member of the Flounder family, our Fluke Flounder yields larger fillets that deliver the perfect balance of soft, yet firm texture & subtly, sweet taste. Cooking Tip: Better suited to poaching or steaming vs. dry-heat.
MONKFISH
Often called the “Poor Man’s Lobster”, Monkfish tail meat is dense, firm and boneless with a mild & slightly sweet taste that is much like a scallop or lobster meat. Cooking Tip: Very versatile…broil w/ zesty seasonings & sauces.
MAHI-MAHI
Found in tropical waters around the globe, Mahi-Mahi has a sweet, mildly pronounced flavor similar to swordfish. Lean meat is fairly firm in texture w/ large, moist flakes.Cooking Tip: Grill, bake or broil w/ our Soy Vay Very Very Teriyaki.
LEMON SOLE
A larger member of the Flounder family, Lemon Sole has a slightly firmer texture than the standard size Sole w/ a slightly more pronounced flavor. Cooking Tip: Brush w/ a Sundried Tomato Marinade and broil.
KING SALMON
Caught from central California up through British Columbia, our wild King Salmon have a large fat reserve that translates into a delicious buttery, rich flavor that melts in your mouth! Cooking Tip: Simple treatments are best…broil w/ basil pesto.
HALIBUT
Caught along the Northwest Coast, our Halibut is a very mild and sweet-tasting, lean fish with a firm, flaky, meaty texture that holds up well to a variety of cooking methods. Cooking Tip: Marinate in Soy Sauce & Toasted Sesame Seeds & broil.
HAKE
Caught in the Northern Atlantic, Hake (also known as Whiting) has a soft flesh and a delicious mild-tasting, sweet meat…a great substitute for Cod! Cooking Tip: Excellent fried in a light, crispy & seasoned batter.
GROUPER
Fished throughout the Caribbean Sea and off the West Coast of South America, Grouper has a mild, but distinct flavor w/ meat that cooks up white, firm and moist. Cooking Tip: A very versatile fish…best when blackened or grilled.
ARCTIC CHAR
Farmed & shipped fresh from cold Canadian waters, Arctic Char is a member of the trout & salmon family w/ a mild flavor more closely resembling trout & finer flake than both. Cooking Tip: Treat as you would trout…fillets are best broiled
ESCOLAR
Imported fresh from Hawaii, Escolar has a mild sweet flavor & soft, velvety texture that melts in your mouth like butter. Its extra rich oil content may cause a laxative-like effect. Cooking Tip: Marinate in our Sesame Soy Ginger Sauce and broil.
CORVINA
Fished throughout Central and South America, Corvina is a white, flaky fish with a high fat content and mild to moderate flavor that is suitable for all kinds of preparations. Cooking Tip: Bake or broil w/ fresh lemon juice, salt & pepper.
COPPER RIVER SALMON
Highly prized & sought by fish lovers every summer, Copper River Salmon have a characteristically high fat reserve that yields delicious buttery, sweet meat and a large flake.Cooking Tip: Appreciate its full flavor w/ a little sea salt & broil.
COHO SALMON
Fished from Southern California to Alaska, Coho have a relatively high fat content, beautiful color retention & and an excellent, mild salmon taste that is similar to Arctic Char. Cooking Tip: High oil content makes it ideal for grilling or broiling.
CHILEAN SEA BASS
Strictly regulated & caught around much of the Southern Hemisphere, this patagonian toothfish has a rich, melt-in-your-mouth flavor w/ large flakes that are firm and moist.Cooking Tip: Sauté or steam w/ fresh scallions & our Mirin Sauce.
CATFISH
Farmed off the U.S. Gulf Coast, Catfish has a consistently sweet, mild taste. The moist, dense meat absorbs other flavors readily and has lesser flake than the typical whitefish. Cooking Tip: Very versatile…holds up well to almost any seasoning.
CAJUN CATFISH
Farmed & delivered fresh from Alabama, our Cajun Catfish is marinated in a spicy southern-style sauce that includes Cayenne Pepper, Chiles, Onion, Paprika & Soybean Oil. Cooking Tip: Wrap in foil & bake at 400 degrees for about 10 mins.
BLUEFISH
Found in the warmer waters of the North Atlantic, Bluefish have a sweet & pleasant-tasting flesh that is rich in Omega-3 oil content…great for the more health-conscious!! Cooking Tip: Broil, Bake or Grill w/ Lemon, Garlic, Salt & Pepper
BLACK SEA BASS
Found along the eastern coast of the U.S., Black Sea Bass have a mild, fresh, somewhat delicate flavor and a tender, but firm texture w/ meat that cooks up snow-white. Cooking Tip: Grill whole or bake fillets w/ a ginger-soy sauce.