Seafood is mother natures fast food - A general rule is 10 minutes of TOTAL cooking time per inch of thickness at medium high heat. Tuna (less time) and Chilean Sea Bass (more time) are two exceptions. As with beef, personal taste runs from rare to well done. Modify cooking times to suit YOUR taste. Remember enjoying it is the most important thing!
The term “dry” scallops means “natural” and has NO additives or preservatives. A “wet” scallop means “processed”. Typically these scallops have been soaked in water and tripolyphosphate - a chemical that plums the scallop making it look nice and white on display. However, we find when cooking the dry scallops they barely shrink and are able to get a nice brown coating. Our dry scallops are sushi grade, but if you prefer to cook them it only takes a total of 5 minutes! …The shelf life of fresh fish is doubled for every 10 degree reduction in temperature. By surrounding the fish in ice or freezer packs and reducing the temperature from a standard 42 degree refrigerator, your first will stay fresh twice as long.
Other than live-shipped, all crab products are precooked. They need only be heated to your desired serving temperature. Serve warmed with drawn butter or serve cold with cocktail or mustard sauce. Avoid double cooking or submersing them in boiling water to retain maximum flavor. A good pair of scissors is the preferred method for extracting the meat.
Seafood is healthy, it is an excellent source of easily digested proteins. The health benefits of omega 3 fatty acids are well documented in reducing the risk of heart disease and cancer. But seafood is also an excellent source of calcium, zink, iron, magnesium, B&D vitamins, iodine and selenium. A wide variety of seafood should be incorporated at least 3 times a week into any healthy diet.
King crab legs, snow crab clusters and crab claws are all precooked prior to shipping. To prepare, place frozen legs in your oven or grill until meat is warm (10-15 minutes @375-400 degrees)
Small/Medium/Large are all generic terms when it comes to shrimp. Shrimp are sold as “how many to a pound”. The smaller the number - the bigger the shrimp. For example: 31-40 count means about 35 shrimp per pound. 16-20 counts means about 18 shrimp per pound and are twice the size of 31-40’s.
Tuna is graded on a scale from 1 to 3, one being the best. The fish is determined to be a 1,2 or 3 based on a wide variety of parameters including color, oil content, appearance and freshness.
Lemon sole is not really “lemony”. The term refers to the type of sole and not a flavor.
We bring in live blue crabs on Wednesdays - pre orders are a must.
There’s approximately 20-25 mussels per pound.
There approximately 20-25 oysters per pint
There’s appoximately 15 scallops per pound.
1 King Crab leg weighs a pound. (1 leg per person makes a nice meal)
The west coast season for Halibut is generally March 15th - October 15th with weather and quota variables
The pacific west coast wild salmon season is normally May-September
Walleye season is typically late March-November depending on the weather
We do accept specialty orders with advanced notice and you can phone your order ahead to reserve product.