Seafood
Our seafood experts are always reeling in the very best they can find. |
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Our seafood experts are always reeling in the very best they can find, anywhere from Alaska’s pristine waters to the balmy Gulf shores. Each day they net first-of-season catches, unique varieties of shellfish, and premium shrimp in every size you can imagine. Fresh-cut halibut and whole tuna loin, fresh lobster and crabs, and exotic catches – like Kona Kampachi™, shipped fresh from Hawaii – are all on board.
Plus, our culinary team makes eating seafood simple by preparing specialties fresh each day for you to simply cook and eat for lunch or dinner: sensationally seasoned salmon kabobs and burgers, crab-stuffed tilapia, lightly fried cod sandwiches, original Bay crab cakes, New England clam chowder and house-smoked Waldorf salmon salad. Stop by today for lunch or dinner and sea what you’re missing!
| Cooking Method | Type of Fish | Preparation & Cooking Tips | Temperature | Cook Time* |
| Baking |
Thick & Flaky (orange, roughy, cod, etc.) |
Place on lightly oiled baking pan |
350ºF |
8 minutes per inch of thickness |
| Grilling |
Firm (tuna, swordfish, etc.) |
Pat dry; season with oil, salt & pepper |
Medium Heat |
5 minutes per inch of thickness |
| Broiling |
Nearly any type of fish can be broiled. |
Pat dry; season with oil, salt & pepper |
Set temperature to "Broil" (450-500°F depending on oven) |
5 minutes per inch of thickness |
| Steaming |
Shellfish (shrimp, lobster, etc.) |
Wrap in lightly oiled aluminum foil or parchment paper |
425°F |
10 minutes or until shells open & flesh becomes opaque |
| Sautéing |
Thin & Delicate (trout, tilapia, etc.) |
Season with salt & pepper; use high heat and little oil |
High Heat |
1-4 minutes each side |
| Poaching |
Firm (salmon, snapper, shellfish) |
Keep liquid at a simmer; never a boil |
Medium Heat |
10 minutes or until opaque |
| Pan-Frying |
Firm (salmon, scallops, halibut, etc.) |
Use olive, vegetable or grapeseed oil; keep oil 1/2" up item |
Medium Heat |
5-7 minutes depending on thickness |
| Deep-Frying |
Nearly any type of fish can be deep fried. |
When done, drain on paper towel to remove excess oil |
350°F |
Approximately 5 minutes |