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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.

Atlantic Salmon

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

Black Fish
Black Sea Bass
Blue Fish
Cod

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

Dover Sole
Flounder
Fluke
Grey Sole

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

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.

Monk Fish
Organic Salmon
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.

Salmon Burger
Skate Wings
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.

Tile Fish
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.

Tuna Poke
Weak Fish
Wild King Salmon

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

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

Bay Scallops

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

Calamari/squid

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

Cockles
Cooked Shrimp
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.

Jumbo Shrimp in a Shell
Oysters
Langostinos
Large Shrimp Cleaned
Large Shrimp in a Shell
Little Neck Clams
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.

Lobster 1 ½ lb
Lobster 2 lb
Medium Shrimp in a Shell
Medium Shrimp Cleaned
Mussels

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

Sea Scallops

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

Shucked Clams

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

Shucked Oysters

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

Soft Shell Crab
Steamers
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!