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Fish List

Fresh Fish

Arctic Char

Moist,buttery texture. Delicate, savory, sweet, earthy flavor. Black, silver, and white skin. Raw: bright glistening orangey peach colored. Cooked: light orangey peach colored. Similar to farm-raised salmon, delicate.

Cod

Moist and tender texture. Mildly earthy and herbal flavor. Raw: pinkish white colored. Cooked: white colored.

Halibut

Moist and meaty texture. Subtle, sunflower oil flavor. Raw: pinkish/white colored. Cooked: white colored.

Jumbo Shrimp Cleaned

Meaty, juicy texture similar to lobster, mild sweet flavor. Raw: grayish blue colored. Cooked: bright white and orange colored. Versatile, as it can be steamed, sautéed, poached, deep fried, etc.

Mahi Mahi

Moist, velvety texture. Sweet citrus, clean flavor. Raw: pinkish white colored. Cooked: white colored.

Atlantic Salmon

Silky and smooth texture, moist. Delicate, savory, sweet, earthy flavor. Orange colored.

Wild King Salmon

Meatier and more dry than its farm raised counterpart. Full, savory, sweet, earthy flavor.

Red Snapper

Lean and moist. Roast chicken-y flavor. Pink, peach, and white dotted shiny skin with pinkish white meat. Raw: pinkish white colored. Cooked: white colored.

Grey Sole

Juicy, small flakes. Rich, nutty, sweet flavor. Raw: pinkish white colored. Cooked: white colored. Can withstand heavy sauces.

Striped bass

Subtly chewy texture, moist. Nutty flavor. Black, white, and opal skin. Raw: grayish pink colored. Cooked: pinkish white colored.

Swordfish

Similar texture to chicken, juicy. Full, meaty, milky flavor. Raw: pinkish plum colored. Cooked: grayish white colored.

Tilapia

Small and close flakes, moist. Mild, subtle chicken flavor. White/pink colored. Open to various cooking methods and sauces.

Tuna, albacore

Steak like texture, though less firm than yellow fin tuna. Mild, rich taste. Raw: light beige to rosy pink. Cooked: pale pink to almost white. Easily absorbs marinades. Can be served raw as sashimi.

Yellow Fin Tuna

Meaty texture similar to chicken. Nutty, faintly acidic flavor. Raw: bright and glistening pinkish red colored. Cooked: brownish gray colored. Versatile as it can be eaten raw or cooked.

Prices are by the lb

All seafood pricing is subject to change without notice due to season and availability

Shell Fish

Calamari/squid

Pleasantly chewy texture. Mild, sweet, slightly tangy flavor. White colored with purple or black spots. Similar to baby octopus.

Shucked Clams

Pleasantly chewy texture. Canned clams are more tender. Earthy-sea flavor, similar to mussels. Gray shell with chewy orange meat.

Lobster 1¼ lb

Claws are generally flakier than bodies which are similar to shrimp, juicy texture. Brown meat is rich and creamy. Tail is crisp. Claw is light, clean, and sweet in flavor. Bright red shell with firm white meat.

Mussels

Chewy texture. Earthy-sea flavor, similar to clams. Bluish black or green shell with orange or cream colored meat.

Shucked Oysters

Smooth texture, juicy. Ocean-y flavor. Gray shell, whitish gray meat. Usually eaten (swallowed) raw, baked, or deep fried.

Bay Scallops

Pleasantly squishy texture. Fishier than the larger sea scallop flavor. Orangey white colored. Tiny.

Sea Scallops

Pleasantly squishy texture. Sweet, buttery, slightly nutty flavor. Raw: pinkish white colored. Cooked: white colored. Larger than Bay scallops.

Jumbo Shrimp Cleaned

Meaty, juicy texture similar to lobster, mild sweet flavor. Raw: grayish blue colored. Cooked: bright white and orange colored. Versatile, as it can be steamed, sautéed, poached, deep fried, etc.

Prices are by the lb

All seafood pricing is subject to change without notice due to season and availability

The Freshest Fish, The Finest Choice - 40 Years & Thriving!