King Salmon Recipe
Baked King Salmon with Garlic and Dijon Ingredients: - 4 fresh king salmon fillets (about 6 ounces each) - Salt and pepper to taste - 2 tablespoons olive oil - 3 garlic cloves, minced - 2 tablespoons Dijon mustard…
Mahi Mahi Recipe
Pan-Seared Mahi Mahi with Lemon Butter Sauce Ingredients: - 4 fresh mahi mahi fillets - Salt and pepper to taste - 2 tablespoons olive oil - 3 tablespoons unsalted butter - 2 garlic cloves, minced - 1/4 cup fresh…
Buying Salmon
The farming cycle for salmon is a specific, unique one. The “Hatchery” phase involves carefully incubating, hatching, and early rearing salmon eggs and fry in controlled freshwater environments. It is a foundational step that ensures the successful production of healthy…
Buying Shrimp
Shrimp count sizes per pound indicate the number of shrimp needed to make up one pound. The size of the shrimp is inversely related to the count number: larger shrimp have lower count numbers, while smaller shrimp have higher count…
Buying Tips – The Different Cuts of Fish
Loins: Fish loins are thick, rectangular cuts taken from large, round fish such as tuna, swordfish, or salmon. They are the prime, boneless portion of the fish. Loins are cut from the top part of the fish's back, running parallel…
Buy clams – tips and tricks.
Locally sourced clams - Listed from biggest to smallest - Chowders Hard-shell clams offer a rich, salty flavor and firm, succulent texture, making them ideal for classic dishes like clam chowder or as a centerpiece in seafood feasts. Chowder clams…
Buying Crab Meat – Red Crab or Blue Crab
Red All fully cooked and ready to eat Pasteurized (heat-treated to kill bacteria and extend shelf life) Tends to have a more delicate texture, not as firm Tender texture Once opened, refrigerate, consume within few days …