Seafood

Seafood has been a staple in the human diet going back throughout known history. Seafood is any aquatic sea life that is consumed by humans for food. Seafood is mostly fish and shellfish, but can also include edible sea plants, like seaweed and microalgae. In North America the seafood also includes fresh water life, so all edible aquatic life is considered seafood.

Fish is very versatile because it can be prepared and cooked in numerous ways. It can be left raw, called sashimi in Japanese cuisine. You can marinate seafood, such as our marinated Red Snapper, Catfish and Prawns as method of curing it, such as escabeche, a common cuisine in the Mediterranean and Latin American. You can pickle seafood, such as pickled herring, which is popular and considered a delicacy in many cultures’ cuisines throughout Europe and also Jewish cuisine. Seafood can be smoked, such as smoked salmon, which is prepared and eaten in many culturally different cuisines. Fish can be poached, grilled, steamed, baked and fried, popular in pub cuisine is a dish called fish and chips, usually fried cod and French fries. Many preservation techniques for fish was developed out of absolute need, but today it is done more for the taste and texture that resulted from preservation and not for the need of preservation.

Seafood, especially fish, is a great source of high quality protein and also many essential vitamins, minerals and fatty acids. All these qualities make seafood an essential part of a healthy diet. Research that has been done over the last several decades has shown that seafood aids in brain development and reproduction because of its high quality nutrients, minerals and fatty acids. The fatty acids of seafood contain Omega-3 which aids in lowering cholesterol and triglycerides in our blood, which helps keep our heart healthy. Regular consumption of Omega-3 is believed to aid in reducing heart attack risks. Omega-3 has built in anti-oxidants which are believed to aid in stopping the thickening and damage to artery walls.

Having fish as part of your regular balanced diet has been shown to aid in relieving the symptoms of rheumatoid arthritis and is also shown to help slow down the wear of cartilage that will lead to osteoarthritis. The findings in this research have led to more research on whether consuming more fish could help prevent the disease from ever effecting us. Seafood is also high in many minerals that are essential to the human body, iodine, zinc and selenium are just some of them. These minerals will help keep the body running optimally. Iodine is crucial to the function of the thyroid gland, which controls our metabolism and our growth. Selenium creates the enzymes that will protect our cell walls from cancer causing free radicals and also aids the prevention of DNA damage that can be caused by radiation and some chemicals. Fish is also has a good source of the vitamins A and D, vitamin A is essential in keeping our skin and eyes healthy. Vitamin D assists the body in the absorption of calcium, which is crucial to strengthening our teeth and bones.

We sell only the highest quality seafood available. Since seafood is so perishable, we primarily sell our seafood frozen. We do however, sell Grade #1, sushi grade Ahi, Alaskan Salmon and Halibut on the weekends during the summer months. This is FRESH fish, never previously frozen.  Please call for availability of products as not all items are available at all times.

For more information, please visit the U.S. Food and Drug Administration at US FDA/CFSAN Seafood Information and Resources.

Seafood Products

Ahi, Grade #1
Alligator Filets
Catfish, Plain or Marinated
Calamari Steaks
Cod Torsk
Crab, Dungeness
Crab, King Crab Legs
Frog Legs
Halibut
Lobster Tails 8 oz. to 24 oz.
Prawns, Cooked
Prawns, Marinated
Prawns, Shell-On, 13-15 or 4-6 per lb.
Salmon, Filets
Salmon, Smoked
Shrimp, Salad
Red Snapper
Scallops, Baby Bay
Scallops, Jumbo
Sole, Petrale
Swordfish
Tilapea