Fresh Fish & Seafood

Brought To You By
Amherst Garden Center Farm To Market

At Sanders Fish Market, they source the freshest, highest-quality seafood available. Keep in mind that seafood prices change often and fluctuate with the daily market prices. Due to government regulations, Mother Nature, and our high standards of quality, not all species are always available.

Please scroll through the selection of fish we have to offer

North Atlantic Ground Fish


Delicate, white flesh with a sweet, mild flavor. Hook & line caught

The haddock, a member of the cod family, inhabits both the American and European coasts of the Atlantic Ocean. In the northwest Atlantic, it ranges from the southern end of the Grand Banks to Cape Cod in the summer and it extends its range southward to Cape Hatteras, North Carolina, in the winter. The haddock, like the closely related cod, are easily distinguished from other coastal Massachusetts fish by their three dorsal and two anal fins. The front dorsal fin is triangular in shape and taller than the following two. The posterior two are squarish, the middle dorsal being slightly larger than the last. Of the two anal fins, the second or posterior one is a mirror image of the third dorsal fin. Haddock can be distinguished from the other closely related members of the cod family by a black lateral line and a large spot on each side of the body over the pectoral fins. The largest recorded haddock weighed 37 pounds and measured 44 inches in length. Few haddock exceed 20 to 24 inches in length, 3 to 5 pounds in weight and 9 to 10 years old.
The meat of the haddock is lean and white. It is less firm than cod and flakes beautifully when cooked. Haddock is excellent baked, broiled, fried, poached, microwaved or used in a chowder or stew.

Atlantic Cod

Hook & line caught. MSC certified from Iceland

The Atlantic Cod is native to most of the North Atlantic Ocean. In the northwest Atlantic it inhabits waters from western Greenland south to Cape Hatteras, North Carolina, and is most abundant from the coast of northern Labrador to the Nantucket Shoals region off Massachusetts. Cod are easily distinguished from most other marine fish by their three rounded dorsal fins and two anal fins that are mirror images of the second and third dorsals. They also have a prominent barbel ("whisker") on the chin. Atlantic cod occasionally reach lengths in excess of 5 to 6 feet. Off shore cod tend to be larger than inshore ones, the former frequently reaching sizes of 25 pounds and 40 to 42 inches in length while the latter usually weigh 6 to 12 pounds and measure 27 to 34 inches in length.

This flavorful fish can be baked, broiled, poached, fried, made into cakes or chowder or salted for long term storage without loss of flavor or nutrition.

Atlantic Pollock

Darker meat/more flavor than Cod. Gulf of Maine Dayboat

Atlantic pollock is a member of the cod family but distinguished from cod by its greenish hue, paler belly, and brownish green back. Atlantic pollock are larger, slightly darker flesh, and have higher oil content than Alaskan pollock, which is actually a different species. Atlantic pollock is low in saturated fat and is an excellent source of protein, vitamin B12, phosphorus, and selenium. The flesh is firm and white, and has a sweet, delicate flavor. It is sold whole, in fillets, and steaks that are fresh, frozen, or smoked.


Dab, Grey Sole, and other "flats." Delicious, delicate fillets

In the U.S., commercial fishermen catch more than a dozen different flatfish species, some are called flounder, some are called sole, some are called both. But there is one thing most of these fish have in common: sweet, delicate white flesh that chefs and consumers everywhere enjoy. All flatfish belong to the order Pleuronectiformes, which means they have both of their eyes on the same side of their head.


White Hake from the Gulf of Maine

Silver hake, a.k.a. "whiting," is one of several similar hake and whiting species that inhabit cold and temperate waters on both the Northern and Southern Hemispheres. Most species are identified by their geographic origin and quality among species varies significantly. Similar to cod and haddock, silver hake has a softer flesh and less flakes. Among hake and whiting species, silver hake has one of the firmer meats. Raw flesh should appear a translucent white, with a watery appearance and when cooked coloration ranges from pure white to off-white. Peak season for fresh silver hake is summer and fall. Freshness of the fish can be determined by the durability of the fillet. Avoid purchasing fillets that have a dull, browning, or dry appearance. Because it spoils quickly, silver hake is often used for frozen, value-added seafood products, and properly handled it has a shelf-life of up to five days. The flavourful fish has a high degree of culinary versatility at a noticeably lower price point than its comparable species of cod and haddock.


Fresh Dayboat Halibut from Nova Scotia

The Atlantic halibut is among the largest of bony fishes in the world with a maximum recorded size of 4,7 m. It is found over most of the North Atlantic and a close relative, the Pacific halibut (Hippoglossus stenolepis) is to be found in the North Pacific. It occurs all around Iceland but is more common in the warmer waters to the south and west of the country. It spawns in very deep waters at around 2,000 m depth. Around the age of one year, the juveniles appear in shallow waters, where they stay for about two years. They gradually move deeper, and at the age of 9 to 10 they join the adults, which spend most of their time in deep waters. The Atlantic halibut matures around the age of 7 to 14, the males earlier than females.


Highly regarded for its sweet, mild-tasting meat. "Poor man's lobster"

Monkfish have a mild taste and texture similar to lobster to the extent that they are sometimes called "the poor man's lobster." Fishermen tend to remove monkfish tail meat and livers to sell, discarding the rest. Monkfish is sold fresh whole, in skinless tail fillets, and whole skin-on tail fillets as well as frozen skinless tail fillets and whole skin-on tails. Tail meats range from 1-4 pounds, and is dense, boneless, firm. Tail meat should have flesh that's off-white to pale gray when raw. Avoid tails that are discolored at the edges and headless monkfish that have dried up blood, indicating it's begun to age

Pelagic Fish


The traditional grill favorite. Rich and tender with a mild, sweet flavor

Swordfish quality can vary greatly because swordfish boats will be at sea for different lengths of time, from a few days to nearly a month. Swordfish has a firm, meaty texture and is a good source of selenium, niacin, vitamin B12, and zinc. Bright white or pink swordfish meat with a bright red bloodline denotes freshness. Avoid swordfish meat that is gray and bloodlines that are brown because that indicates lower quality fish. Peak swordfish landings are August through October, which is also when the prices tend to be low. Swordfish caught by California gillnet boats in the fall tend to be high quality fish, according to some buyers. Frozen swordfish is available year-round.

Tuna What Kind

Sashimi-quality, beet red in color

Detail Coming


a.k.a. Dolphinfish, or Dorado. Sweet, mild flavor

Fresh and frozen mahi-mahi is available year-round, although prices fluctuate dramatically. Fresh mahi-mahi is sold as skin-on fillets as well as H&G, while frozen fish is available as skin-on or skinless boneless fillets. The fish is low in saturated fat and a good source of vitamins B12 and B6, phosphorus, potassium, niacin, and selenium. When buying fresh mahi, for maximum shelf life, buying H&G mahi-mahi is the best product form. Look for bright skin colors and firm, pinkish meat to identify the highest quality of skin-on mahi fillets. Mahi-mahi has a mild sweet taste, making it popular in American restaurants. It is most abundant in January and February, when the catches off Ecuador and Peru are at their peak. Ecuador, Peru and Taiwan are the leading suppliers of mahi-mahi to the U.S. market.

Tropical Fish


Fresh Snapper from South America. Clear, light-pink flesh

The main sources of red snapper are the U.S. South Atlantic and Gulf of Mexico (both U.S. and Mexico). Red snapper from the U.S. is almost always sold with the skin-on. When buying whole red snapper, look for deep red fins, pinkish-silver bellies, and red gills that look healthy. When buying fillets, choose skin-on as skin-off fillets might not be genuine red snapper. The white flesh of a red snapper should be moist and reflective, free of gaping and drying. When used for sushi, red snapper is known as tai although several other species are also marketed as tai. Beware of mislabeling: Red snapper sold on the West Coast may actually be rockfish, which has a very different texture and flavor.


fresh Grouper from South America. Clear, light-pink flesh

Red grouper is available year-round with peak catches in the Atlantic and Gulf of Mexico occurring during the summer and fall. Approximately 70% of the grouper harvested in U.S. waters is red grouper. Groupers are sometimes sold as "sea bass," "mero" or the Hawaiian name "hapu'u". The fish is sold fresh and frozen as whole fish, fillets, and steaks. Red grouper flesh is white and lean with a notable lack of bones, and when cooked, remains moist, firm, and has large flakes. Because of its high oil content and dense flakes, red grouper has a high culinary versatility. Red grouper is considered the best tasting grouper with a distinct shellfish finish due to its diet.

Farm-Raised Fish

Atlantic Salmon

Super-fatty, antibiotic-free salmon from the Faroe Islands

The Faroe Islands is a small, remote island group located in the middle of the North Atlantic with a population of less than 50,000 people. Despite its small size, the Faroese aquaculture industry stands out as a boutique producer specializing in top quality Atlantic Salmon. The industry is committed to maintaining the highest levels of fish welfare and sustainability; this is clearly reflected in the high quality of farmed salmon from the Faroe Islands.

The Faroe Islands is the perfect location for premium salmon production. Its remote location is complemented by pristine clear waters, cool steady sea temperatures, strong currents and accessible fjords that cut deep inland. Drawn to this perfect mix of conditions, wild Atlantic Salmon from all over northern Europe make their way north of the Faroe Islands to feed.

To maintain fish welfare and freshness, it is imperative that the transport time from on-growing site to brood stock station is as short as possible. Due to the small size of the Faroe Islands, these transport times are extremely short, guaranteeing optimal freshness and quality. Although the Faroe Islands is located in the middle of the North Atlantic, fresh salmon from the Faroe Islands can reach the US market within just 72 hours of harvesting.

Artic Charr

A cross between salmon and trout. Sustainably raised in Iceland

Buyers consider Artic char a good substitute for farm-raised salmon because it has a more delicate texture and clean, mild flavor. Farmed Arctic char are sold fresh whole, and fresh or frozen as boneless fillets with the skin off or on, and canned. Farmed char has redder skin than wild char (more silver skinned) and cream-colored spots, however arctic char farmers add a synthetic pigment to the feed to give the fish a consistent pink-orange color. The high fat content in Arctic char makes it well-suited for dry-heat cooking such as broiling and smoking. Arctic char tends to be considered of very high quality and not widely available making it expensive.


Sustainably raised seabass. High in omega-3s

Barramundi (FDA common name 'giant perch') is native to Australia and regions of Southeast Asia. The fish comes from both wild fisheries and aquaculture production. The biggest supply of wild-caught barramundi comes from Indonesia, with fish reaching 5-10lbs. Because barramundi can reach a market size of 1.5- 2lbs. in less than a year, it is well-suited for aquaculture. Farmed barramundi is a cost-effective, sustainable alternative to grouper, snapper, and halibut that is available year round with the leading aquaculture producers based in Taiwan, Vietnam, Malaysia, and Thailand. When uncooked, the flesh is pink and turns white when cooked. Barramundi has a sweet, buttery flavor and larger barramundi have a stronger taste profile than smaller fish. The dense meat has large, firm flakes and the fish has a few large bones that are removed easily. The fish's mid-oil content helps to keep the flesh moist while cooking, lending itself to a myriad of preparations. Many times the fish is prepared pan seared with the edible skin left to crisp-up nicely. Barramundi is most commonly available as fresh and frozen in fillets, as well as portions. Buyer Beware: Product quality can vary considerably based on the production system, environmental conditions, and harvest method and fish raised in freshwater can be subject to off-flavor, so discerning buyers may wish to avoid pond-raised product.


a.k.a. Loup de Mer or European Sea Bass from Greece

THE HIGHLY COVETED EUROPEAN SEA BASS REMAINS A FAVORITE ON MENUS ACROSS THE WORLD. Akin to our American Striped Bass, this fish is known to the Spanish as Lubina, to the French as Bar or Loup de Mer (literally: "wolf of the sea") and to the Portuguese Robalo. Whatever the language, the European Sea Bass remains in high global demand and wild caught fish continue to command high prices. While pen aquaculture for this fish is abundant in the Mediterranean Sea, the superior farming practices and pristine near-natural ecosystem at Veta la Palma make the Lubina a superior choice for discerning chefs looking for the best quality, responsibly raised sea bass.


Delicious freshwater Catfish. Responsibly farmed in North Carolina

Detail Coming

Rainbow Trout

Clearcut U.S. rainbow trout. All pin bones removed

Detail Coming

Certified Shellfish


Premium, rope-cultured blue mussels from P.E.I

Our Prince Edward Island (PEI) rope grown blue mussels (Mytilus edulis) are some of the cleanest, most consistently sized mussels available anywhere. Each and every day, fresh product is harvested from the briny, phytoplankton rich waters surrounding PEI. The mussels are grown out in "socks" (woven nylon netting which initially holds the mussels together and later serves as an anchor for the byssal threads), and these socks hang off of a backline (long-line) in the water column, allowing the mussels to continuously feed in the ceaseless current.


The best East Coast varieties! Call for current availability...

PEI, Malpeque oysters have very tender meat, with a nice balance of brininess and sweetness. These crisp oysters are sometimes said to taste a bit like lettuce. A little lemon and and a dab of horseradish should be all you need on these beauties.


Small, but sweet East Coast hard-shell clams. Steam or eat raw!

There are 2000 different kinds of clams but only two main groups sold commercially, soft-shelled and hard-shelled. Soft-shell does not mean the clam has a shell that is soft to the touch, rather it refers to the clams with thinner more brittle shells. Hard-shelled clams have a strong shells and can tolerate higher salinity. Hard-shelled clams are found in tidal areas along the east coast of the US and Canada and the west coast of the UK. There are also hard-shelled clams in the US Pacific Northwest called manilas. They are an invasive species. There are two varieties of US East Coast hard-shelled clams referred to as quahogs (the Indian word for clam), but the clams are more commonly named according to their size/age. The size of a clam is a measure of the width across its hinge or the thickness. As a clam gets older, it grows larger. It is important to note that vendors may have different grading systems. The smaller sizes are usually farmed-raised, while the larger sizes tend to be wild product. The clams pictured above named left to right: Chowder, 10 years old and the largest Cherrystone, 8 years Topneck, 6-7 years Count or Middleneck, 4-5 years Littleneck 2-3 years Button/Pastaneck, 1-2 yrs Eating Qualities: Clams can be eaten raw and/or cooked. They are delicious and nutritious. Clams are high in protein, potassium, and iron. Generally, the smaller the clam, the more tender it is. Sold as:


purged (grit-free!) soft-shell clams from the coast of Maine

Unlike hard shell clams (known here as quahogs, cherry stones, or little necks, depending on their size), steamers have rather thin, brittle shells, so you have to be gentle with them. The two sides of the shell don't close all the way.
The New England clam bake is a traditional preparation that includes clams layered with other ingredients such as corn, lobster, mussels, crabs, potatoes, and onions in a metal bucket. The layers are separated by seaweed and steamed over a fire outdoors and served family style as at a picnic.

Razor Clams

Available with adequate pre-order

ATLANTIC RAZOR CLAMS (SOME CALL THEM "JACKKNIFE CLAMS") are brittle, bivalve clams most commonly found from Canada to New England and as far South as the Carolinas. They are so named for their shells' resemblance to the shape of an old-fashioned straight edge razor.
Razor Clams are distinct from other clam species due to their unique shape - much longer than they are wide. It has a large muscular "foot" that extends from one end of the narrow-bodied clam that is capable of extending out almost one half of its body length. It is this "foot" that allows the razor to burrow vertical down into deep, wet sand at a quick rate, often several feet when necessary to escape predators. Also a strong swimmer, it propels itself through the water by rapidly opening and closing its shell and drawing in its foot.

Shucked Oysters

Enjoy the salty flavor and rich texture of Chesapeake oyster

Oysters are a very healthy food and high in protein. Oysters can be eaten raw or prepared in a variety of ways such as fried, steamed, broiled & sautèed.

Chopped Clams

raw, tender, surf clams are washed, chopped and ready to use

Chopped Clams Bite-sized and easy to use, these are perfect for delicious casseroles and soups.

Dry Scallops

Sea Scallops

Fresh New England Dayboat Sea Scallops

Scallops are harvested from deep, cold sea waters year-round. Sea scallops are traditionally harvested by trawling boats, using chains and nets, although they can also be hand-harvested. The latter, sometimes referred to as "diver scallops," require a more labor-intensive process; these scallops are less likely to be damaged and also come with a higher price tag. Sea scallops are also typically sold shucked, and on average you can expect to get 20 to 30 scallops per pound.
Sea scallops are up to three times larger in size than bay scallops, with some reaching up to two inches in diameter. They have a texture that's more chewy and not quite as tender as bay scallops. Even so, the meat is still quite enjoyable, and has a sweet flavor. While sea scallops are larger, they're still delicate and benefit from short cook times, whether they're sautèed, grilled, or poached.

Bay Scallops

Fresh from Martha's Vineyard & Nantucket November to March.

As their name indicates, bay scallops are typically found in the shallow waters of bays and estuaries along the East Coast of the United States, with a peak season during the fall.
While their shell size can be up to three inches in diameter, the adductor muscle (the edible portion) is much smaller - on average just about a half-inch wide. Bay scallops are typically purchased already shucked. You can expect to get about 100 bay scallops per pound.
Because of their small size, bay scallops benefit from a short cook and gentle method of preparation, like poaching or a quick sautè. Aside from size, there's a big difference in the taste and texture of bay scallops. These small bivalves have pink to light beige color with a delicate, tender texture, and a sweet taste.

Premium Shrimp

Black Tiger Shrimp

Warm-water Tiger shrimp from the Pacific

Tiger Prawns / Black Tigers have a milder, almost bland flavor compared to US Gulf shrimp. Their texture is firmer than Pink Shrimp but less firm than Gulf Shrimp. Compared to other shrimp from the Indo-Pacific region.

White Shrimp

Warm-water shrimp from the Gulf of Mexico & South America

Gulf White Shrimp are a warm water shrimp found along the Eastern Atlantic coastline from Fire Island, New York southward to Florida and extending throughout the Gulf of Mexico coastal region to Campeche, Mexico. They are the earliest known shrimp fishery in the US dating back to 1709. They can grow to a maximum length of about 7.9 inches (200 mm). They have a more tender texture and milder, sweeter flavor than Brown Shrimp, but not quite as tender or sweet as Gulf Pink Shrimp (Hoppers).

Northern Pink Shrimp

Local, cold-water from the Gulf of Maine

They have a sweet, delicate flavor and are very similar to Oregon Pink Shrimp. They inhabit the northern cold waters of the Atlantic and Pacific Oceans worldwide.

Cooked Cocktail Shrimp

Always a hit at parties. Freshly cooked by us!

1.Heat water, bay leaf, lemon and black peppercorns to boiling in large pot. Reduce heat and simmer uncovered 10 minutes.
2.Meanwhile, shell and devein shrimp....
3.To make cocktail sauce, combine chili sauce, lime juice, horseradish, hot red pepper sauce, and Worcestershire sauce in bowl.

Lobster & Crab


Alive & kicking from the Gulf of Maine! Call ahead for cooked orders

Maine lobster can reach a body length of 64 cm (25 in), and a mass of over 20 kilograms (44 lb), making it not only the heaviest crustacean in the world, but also the heaviest of all living arthropod species. Its closest relative is the European lobster Homarus gammarus, which can be distinguished by its coloration and the lack of spines on the underside of the rostrum. American lobsters are usually bluish green to brown with red spines, but several color variations can be found.

Lobster Meat

Hand-picked daily; A mixture of tails, claws, and knuckles

Great for making Lobster Rolls!

Jonah Crab-meat

Premium, "All Leg" Gulf of Maine Crabmeat

Jonah crabs are a bit larger and reddish with large, black-tipped claws, and are found offshore.

King Crab Legs/Claws

Red King Crab from the icy waters of the Northern Pacific

Red king crabs can be very large, sometimes reaching a carapace width of 28 cm (11 in) and a leg span of 1.8 m (5.9 ft).[2] It was named after the color it turns when it is cooked rather than the color of a living animal, which tends to be more burgundy.

Specialty Seafood Items

Chilean Sea Bass

Toothfish! Rich, buttery flavor

The Patagonian toothfish, Dissostichus eleginoides, is a species of cod icefish found in cold waters (1-4 °C or 34-39 °F) between depths of 45 m (148 ft) and 3,850 m (12,631 ft) in the southern Atlantic, Pacific and Indian Oceans and Southern Ocean on seamounts and continental shelves around most sub-Antarctic islands.


Premium, domestic squid from Point Judith, Rhode Island

Atlantic longfin squid are commercially exploited from Georges Bank to Cape Hatteras, where they are found in continental shelf waters over sand and mud. They live for only nine months and reproduce all year long. They form large feeding schools based on their size. Small squid eat plankton, while larger squid prey on fish, crustaceans, and other squid. Squid migrate offshore in winter. Squid Is the Real Chicken of the Sea... It's low in fat and high in protein...
Cooking it: Sear it... Boil it... braise it...Grill it...

Smoked Seafood

Salmon, Bluefish, Trout, Shrimp, Mussels, and more!

Smoked fish is fish that has been cured by smoking. Foods have been smoked by humans throughout history. Originally this was done as a preservative. In more recent times fish is readily preserved by refrigeration and freezing and the smoking of fish is generally done for the unique taste and flavour imparted by the smoking process.

Finnan Haddie

Smoked Haddock fillets. Old school!

Finnan haddie (also known as Finnan haddock and Finnan or Findrum speldings) is cold-smoked haddock, representative of a regional method of smoking with green wood and peat in north-east Scotland.

Salt Cod

authentic "Baccalà". Large fillets of Codfish salted and dried

Dried and salted cod, sometimes referred to simply as salt cod, is cod which has been preserved by drying after salting. Cod which has been dried without the addition of salt is stockfish. Salt cod was long a major export of the North Atlantic region, and has become an ingredient of many cuisines around the Atlantic and in the Mediterranean.

Ahi Saku Blocks

Perfect for sushi! Center-cut Yellowfin tuna, no bloodline

Yellowfin tuna (Thunnus albacares) are found all over the world, usually in deeper offshore waters. They can get as long as 6 feet and weigh as much as 300 pounds but the average weight is 60 to 100 pounds.

Maine Uni

Sea urchin roe from Downeast Maine!

Pronounced oo-nee (aka not you-nee), uni is the Japanese word for sea urchin. Covered in sharp spines, the real gem of course is what’s inside the shell - edible pieces that range in color from a light yellow to a rich orange hue depending on variety, and almost resembling a tongue in shape and outer texture.
good uni is firm but melts in your mouth with its rich and creamy sweetness, and is just a little bit slimy. It's almost a bit custard-like - but lighter. And important to note, good uni is never fishy but instead, has delicate traces of the ocean.

Skate Wing

Dayboat New England Skate

A longtime French favorite, skate is becoming increasingly popular with American cooks as they discover just how buttery, flaky and flavorful the flat fish is.

Seasonal Items


A New England summertime favorite. Dark meat, full-flavor!

The bluefish is something of a misnomer, as this species is most commonly a sea-green color above, fading into a silvery shade on its lower sides and belly. Bluefish are native to both the American and European-African coasts of the Atlantic Ocean. Along the western Atlantic they are abundant from Argentina to Cape Cod and are occasionally found as far north as Nova Scotia. Bluefish rarely exceed 20 pounds and 40 inches in length. Both male and female bluefish reach sexual maturity by the time they are 2 years old. You can capture them using any type of fishing lures and weights.
Bluefish filets can be marinated in acidic foods such as vinegar, lemon or lime juices, or wine, or they can be cooked with fresh vegetables such as tomatoes and onions. These methods will lighten the flavor as well as retain the oils that confer the full healthy benefits associated with eating fish.

Bluefin Tuna

Deep-red in color with a rich, hearty flavor. Local in the summer

Bluefin are the largest tuna and can live up to 40 years. They migrate across oceans and can dive more than 4,000 feet. Bluefin tuna are made for speed: built like torpedoes, have retractable fins and their eyes are set flush to their body. They are tremendous predators from the moment they hatch, seeking out schools of fish like herring, mackerel and even eels. They hunt by sight and have the sharpest vision of any bony fish. There are three species of bluefin: Atlantic (the largest and most endangered), Pacific, and Southern. Most catches of the Atlantic bluefin tuna are taken from the Mediterranean Sea, which is the most important bluefin tuna fishery in the world.

King Salmon

Top of the line, fresh, wild Alaskan salmon

King salmon hatch in fresh water, spend part of their life in the ocean, then return to the fresh water stream where they were born to spawn (they die after spawning). Some salmon travel more than 2,000 river miles over a 60-day period to reach their home streams. Salmon do not feed during this freshwater migration, and their condition gradually deteriorates as stored body materials are used for energy and the development of reproductive products.
Each female salmon deposits from 3,000 to 14,000 eggs in several gravel nests. The newly hatched fish live in the gravel for several weeks (until the nourishment in the attached yolk sac is absorbed). Young salmon then consume plankton and later insects until they migrate to the ocean in their second year of life. While at sea salmon feed on a variety of ocean organisms including herring, pilchard, sandlance, squid, and crustaceans. When sexually mature (between 3 - 7 years of age) salmon return to their home fresh water streams to spawn.

Stone Crab Claws

Fresh Florida Stone Crab Claws from October to March

The Florida Stoney has long been considered one of the most precious gems of the sea. Prized by seafood lovers since the early 1900's having a briny but uniquely sweet meat contained in their massive claws.

Shad Roe

An East Coast spring delicacy. Sold by the pair

Much like ramps, shad roe is a springtime delicacy found on the East Coast that marks the beginning of the season.
Shad roe is only available at fish markets and some specialty grocery stores for a short period each year, usually around March (but the shad roe season can be anywhere from February to May, depending on the location along the coast). Shad is hard to find on the East Coast, but is plentiful on the West Coast in June.
Fried in bacon fat. A classic method of cooking shad roe. Coat the roe with a light dusting of flour. Cook bacon until enough fat renders to coat the bottom of the pan, then lower the heat, add the roe, and gently cook until golden brown on the outside. Let the bacon and shad roe rest on paper towels before serving with lemon and garnished with parsley.


Available locally during the cold winter months

The rainbow smelt is a small fish that lives in estuaries and offshore waters, and spawns in shallow freshwater streams each spring. The species' historical range is from Chesapeake Bay to Labrador, but has contracted since the 1950s. Sea-run smelt are now found only in waters north of Long Island Sound.
Fresh smelt has a bright, pale silvery green color and a scent reminiscent of cucumber or watermelon. Smelts can be fried whole, broiled, or pickled.

Sockeye Salmon

Wild-caught Alaskan Red salmon. Lean, bright-red meat

Sockeye salmon (Oncorhynchus nerka) are also known as "reds" or "red salmon" because of their dark red-orange flesh color and because they turn a remarkable deep red as they swim upstream at the end of their lives to spawn. The name "bluebacks" seems to be going out of favor, but is another name for this fish that is a bright silver color with a darker, bluish streak down its back for most of its life, as you can see in the picture to the right. Most sockeyes weigh in between three and six pounds when caught and brought to market.
How Does Sockeye Salmon Taste?
While king or chinook salmon may get all the attention and many people swear by its superiority, sockeye salmon is a richly textured and highly flavorful salmon. For people who like the flavor of salmon, sockeye is the way to go, since it tastes the most, well, like salmon. Sockeye eat more plankton and crustaceans like shrimp than other salmon species, which contributes to their darker color.

Since it has such a firm flesh, sockeye stands up really well to grilling. I like to grill my salmon as filets on the skin without turning it.

Soft-shell Crabs

Chesapeake Blues! Available fresh during the warmer months

Detail Coming

Things To Remember when Cooking Fish

The three most important things to remember when cooking fish are "don't overcook", "don't over-season", and "keep it moist"! As a rule of thumb, fish should be cooked 10 minutes per inch in thickness, but this will vary depending on cooking method. A fish is done when the translucency in the center of the fillet is almost gone. Use a pairing knife to test. Also, don't forget that fresh fish should be cooked simply so its flavor stands alone. A touch of butter and lemon may be all you need. Lastly, different types of fish require different cooking techniques. Use the technique that will keep your fillet moist and tender. In general, a leaner fish needs moist heat while a fattier one does not.

Tips for Grilling Fish

Fish steaks and fillets should be at least 1/2 inch in thickness when grilling, and may or may not need a marinade, depending on the species or the chef. A firm-fleshed fish is always a good choice for the grill because it holds together well. Always quickly sear both sides of a fish steak or fillet over the hottest portion of the grill and then move to the edges to finish the cooking. Again, the hotter and faster the better!

Tips on Baking Fish

Simply stated, fish should be baked in a 425 °F oven for 12 minutes per inch of thickness. Fattier fish, like Salmon or Black Cod, need very little additional fat like oil or butter, while leaner fish like halibut, do.

Tips on Pan Frying or pan-searing

Pan-frying or pan-searing are two of the easiest methods for cooking fish. Simply add oil or butter to a non-stick pan, lightly season and cook over medium heat. In general, the thinner the fillet, the higher the heat. If a thick fillet is cooked at too high of a heat, the outside will burn and the inside will remain raw.