STORE HOURS: WE’RE OPEN 364 DAYS A YEAR! DAILY FROM 9AM-8PM (HOURS VARY ON HOLIDAYS) Since 1978, at Annapolis Seafood Markets our begins with buying fresh seafood; preparing our original recipes and products and finally selling our loyal customers the freshest prepared and raw foods every day. The Company, deep rooted in the community, is still the “locals” secret and due to our high quality, we have become the favorite of the “foodies” in the area. We aspire to be the leaders in our industry. We believe teamwork and cooperation are essential to create an edge over the competition. We will strive to provide maximum satisfaction for our customers through quality products; fair pricing, superior performance, personalized service; and efficient and effective operations. We believe that quality service and innovation are the foundation on which profits are built. Reviewer: Name The packaging and delivery was excellent! Two orders of this and it was the best I have ever had!!!!!

Will order many times more!! Reviewer: Eric - Chicago I have had a lot of yellow tail, I have spent any where from 2 dollars a roll to 40 dollars a roll. This is the best Yellow Tail I have ever had. Don't confuse this with my crappy sushi making skills. This fish alone is amazing. My mom who hates sushi even enjoyed it. Great taste, very tender. Reviewer: Name Withheld These really made my sushi look cool. jiro dreams of sushi milwaukeeOne person really didn't care nori, so they really liked having sushi made with these.sushi grade tuna crossword Freshwater Eel - (Unagi)sushi grade fish jacksonville nc Reviewer: Name Withheld I made California rolls sliced them, laid them flat on a lightly oiled baking dish, topped them with 1/2 piece of unagi slice, pour unagi sauce on top and broiled them for a few minutes. jiro dreams of sushi online latino

Every one loved it at the sushi party. Reviewer: Mel - San Fransisco I stumbled upon this website while looking to order some fresh salmon for home making sushi. I have ordered a total of 3 times from this store and m very satisfied with the service, packaging and most importantly the fish. Sake melts in your mouth, very fresh. I also ordered albacore and enjoyed that as well. menupages umi sushiMy family and I are big time sushi fans and like to make our own and this is just perfect for us.where to buy sushi grade fish reno nv The packaging is perfect, the delivery timely and the fish delicious, what more can... We've been coming here since 1993 and have never been disappointed. The don't always have something that you're looking for, e.g. King Salmon, but they always have something that you'll like.

We've also been to their Severna Park location. You can find just about anything here, from a dagwood sandwich to sushi grade tuna. We come here for all our seafood needs, we will keep coming back too. I have been going to Annapolis Seafood for years. Recently on one of the days with drenching rain I stopped to pickup some shrimp and mussels for dinner. It was close to lunch time so I bought a sandwich to bring home. When I opened the box it didn't quite look like quite right and when I touched it the...However there was seafood fried,fresh... There were fresh oysters, my favorite.... Plenty of options even though we we had just eaten..... went to the place in the middle of the afternoon, so it was kind of deserted, and had a crab cake sandwich. it was quite good, but not the revelation i expected, having crab cakes overlooking the chesapeake bay (well, actually overlooking a lot of construction happening on the pier) This is a classic fish market with a small restaurant in the back.

From giant crab cakes to shellfish, this market carries a wide variety of seafood. I had an order of calamari for $6. It came with plenty of the local red seafood sauce. All food is cooked for 'take away'. While the food is good, it might be... Fresh fresh fresh with great choices. They have cooked takeout Lunches or dinners and have wonderful prepared sides to purchase. We buy their fish and take home to cook along with fresh lemons they give away! In the far back corner of the Seafood Market good gelato (in an area full of ice cream shops) can be found. There is also a special treat of gelato with a shot of espresso. Warning: the grapefruit gelato tastes exactly like grapefruit. Try a few then pick. We picked up some food to go and this place is awesome. Plenty of fresh seafood to buy and take home but if you just want them to cook for you that option is available. They have additionals for your boil if you need and free ice to keep your purchase cool. One of the markets is near our marina, and we stop in all the time.

The market has different varieties of oysters and clams, fresh rockfish to die for, wonderful steamed shrimp, and THE best smoked salmon (made there) I have ever had. Meet the man behind one of the most highly regarded restaurants in the region. At age 42, Arturo Ottaviano, chef and owner of Osteria 177 is a driven, passionate chef and entrepreneur who oversees a thriving restaurant on Main Street in an economic era when many other restaurants are struggling. A transplant to Annapolis from Verona, Italy, every detail of Ottaviano’s establishment reflects his personality?from the coordinated wall art that reflects an oil painter?s keen eye to the warm service that embodies the spirit of ?osteria,? an Italian word that means host. I sat down at the bar with him recently to chat. He struck me as a generous person whose daily existence is centered around authentic Italian cuisine. He told me about his background: He trained at the culinary school Bardolino on the Lake of Garda in Italy, and he disabused me of the stereotype that all Italian chefs learn how to cook in their childhood homes.

He said his family played no role ?whatsoever? in his becoming a chef.It was just a choice,? If he had more time, he said he would pursue his interests in the arts and dine out and indulge in dishes that Osteria 177 does not serve. But for now, his restaurant is the center of his life. Historic Annapolis Patch: What brought you to Maryland? Arturo Ottaviano: I did an exchange program in DC that was between the culinary school and a fine dining restaurant that (back then) was Tiberius on K Street in Washington. And I liked it. I liked the ambience, the huge potential in the food industry in this country. Then I finished school and came back to Maryland. Historic Annapolis Patch: Do any chefs influence you? Ottaviano: The one I really like is George Giuco, a very well-known chef who?s also the owner of Twelve Apostles. He?s the kind of chef that even though he keeps basic, traditional Italian cuisine, he also gets into the future, into fusion. Historic Annapolis Patch: On that note, how do you keep your menu updated?

Ottaviano: Nothing on my menu changes a lot. We use seasonal, organic products where we can. We try to use local produce. In the summer, we try to stay on the lighter side, and the specials change every day. The specials are what we update a lot. Historic Annapolis Patch: Talk about what you do in addition to being a chef and owner. Ottaviano: When you are the chef and the owner, you take care of administration, control food costs as a chef, you delegate, I mean you run the whole show. Historic Annapolis Patch: Outside of food, what hobbies do you have? Ottaviano: Well I used to have hobbies before I owned a restaurant. When you own a restaurant, it?s your whole thing, your wife, your everything. I paint, it?s part of my life. I used to do it more, but that was an interest, painting with oils. Music is also my passion, but I don?t play an instrument. [Another passion is] soccer, and I?m starting to understand American football. Historic Annapolis Patch: What is the inspiration behind Osteria 177?

Ottaviano: Honestly, I try to bring myself out using authentic Italian cuisine, using the best product. The key to good fine dining at a competitive price. Otherwise you become just like everybody else. I could have done pizza and pasta, but what would I have accomplished? I put my personality, myself into it. And that?s reflected in the menu, the wine list, the service?I really control everything. It?s been five years now, and we?ve been really highly rated in Baltimore magazine, Open Table. We get good reviews all of the time, not 100 percent because you can?t make everyone happy all of the time. The original [concept of] Osteria was to do a wine bar. When you talk about osteria in Italy, you?re also talking about a wine bar. But five years ago we couldn?t get a license for that. Now you have a lot of wine bars that have opened, but it was different back then. Historic Annapolis Patch: What does ?osteria? Ottaviano: It?s usually a traditional, family-owned restaurant in Italy, owned by a husband and wife.

It?s a place where people, workers?blue collar and white collar?get together go to drink wine, eat, and play cards. Sometimes they have rooms [for overnight lodging]. Historic Annapolis Patch: A lot of people here in this area are used to pizza and pasta. So when you opened, did you have to train your clientele not to expect that or did they have open minds about authentic Italian cuisine? Ottaviano: This is a very open-minded clientelle. A lot of the people understand and appreciate good food, and a lot of those people travel, go overseas for corporate business. Today they?re here, tomorrow they?re in New York or San Francisco. They get a chance to compare the quality of the food here with international restaurants. Historic Annapolis Patch: What do you love most about your job? Ottaviano: Outside of the fact that I love to cook, what I like the most is to see people leave satisfied. That they had the experience they expected, and it?s something I feel good about. It has nothing to do with money whatsoever.

Historic Annapolis Patch: Outside of Osteria 177, if you could eat anywhere in the world, where?s your favorite food? Ottaviano: If I were to go out, I would go out for a good, classic wood-fired pizza, like Two Amys, near DC. They serve a fine Napolitano pizza. Otherwise I?d go for a good fusion, alternative food, a good steakhouse. I like Asian food. Historic Annapolis Patch: What if a young person came up to you and said, ?I want to be a chef.? What would you say? Ottaviano: The key to me is to get the basics from a culinary institute, if you can afford it. If you cannot afford a diploma from one of those institutions, you have to be humble enough to start from the base. Choose only to work in fine, good restaurants, even though you don?t make a lot of money?doesn?t matter. And do not stick with the same restaurant for two years because the best way to increase your knowledge is to work in different restaurants. Always change to a better chef, a better menu. These people don?t always hire everybody, but if you show enough passion?and don?t look at the money but at the long term?only apply in the restaurants with a good reputation, with special food, new techniques, and different menus.

Going to different places can only enrich your personal experience. Historic Annapolis Patch: What do you think about seafood in the Chesapeake area? Ottaviano: I think we have a good selection of seafood even though my menu can?t always use local rockfish because that?s seasonal. My menu uses high-quality fish, not farm-raised of course, from all over the United States and sometimes from all over the world. We buy weekly fresh Dover sole (the whole fish) from Holland and halibut from Alaska, which I think is one of the greatest white fish. People don?t like fishy fish. We purchase monkfish, very unusual, and Atlantic salmon. Locally, when available, crabmeat. I don?t buy fish that is too simple or too cheap, so you never see tilapia on my menu. The quality of our tuna I only use sushi-grade ahi?if you make carpaccio you have to use really good tuna; otherwise, it will stink. Everything else is domestic, our shrimp, and my scallops are not frozen, small; they?re size 10 [10 per pound] very expensive.

So, there is a lot of attention on the seafood to be quite honest. There?s a whole fish of which I feel very proud, branzino?a pound and a half, European style. We cook the whole fish; the waiter filets the fish on the side of the table. Sometimes we try the local sea bass, red snapper from Florida, center-cut swordfish. We have a huge variety of seafood on the menu. On the weekend, we?re busier and offer even more variety. Meatwise, since day one, we?ve only dealt with Fell?s Point, an amazing company with mater choice beef. We use domestic lamb chop, which is amazingly expensive, flown in fresh not frozen from New Zealand. And we have veal, so as you can see we are not focusing on pasta or comfort food. With all due respect to comfort food, the selection of meat and seafood we do is more authentic. The menu covers the entire territory of Italy. Seafood is available all over Italy, as you know if you know geography. That?s the beauty of our menu, it?s so diversified. Historic Annapolis Patch: What else should people know about you or Osteria 177?