Jacksonville-St. Johns Town Center Cherry Hill-Cherry Hill Mall Toms River-Ocean County Mall Woodbridge - Woodbridge Center Lake Grove-Smith Haven Mall We'll include the restaurant's address, phone number and a link to this page. *Standard message and data rates may apply Enter your friends' emails, separated by commas. Please select the time you want to pick up your order.Your cart has items that take less time to prepare. Would you like to change to an earlier pickup time?IT can be frustrating to visit a fish market at the Shore if, like many vacationers, you don’t have a kitchen handy. Some markets, though, will cook the seafood for you, offering take-out counters and full-fledged restaurants on the premises.Here is a sampling of such places. All sell (and serve) a combination of local fish and those from more distant waters.Belford Seafood Co-opOne recent morning at Belford Seafood Co-op, off Raritan Bay, Mike Chanowich was packing up the 500 pounds of fluke and 200 pounds of dogfish he and his mate had just caught in the Atlantic Ocean.The co-op, which incorporated in 1952, gives fishermen like Mr. Chanowich access to docking, packaging and shipping facilities.

Much of the fish caught by the 18 members is sold wholesale at the Fulton Fish Market and elsewhere along the East Coast; sushi grade fish fort waynesome is sent overseas. yo sushi delivery sheffield“Most of the dogfish, when the season opens, goes to England for fish and chips,” said Mr. Chanowich, who has belonged to the co-op for 30 years.jiro dreams of sushi no reservations Fortunately for area diners, some fish stays local and is sold at the cooperative’s on-site retail market or used at its restaurant, Pirate’s Cove.yo sushi vouchers 2012 According to Joseph Branin, 63, manager of the co-op, the market gets what it can from members and from wholesalers like those at the Fulton Fish Market; sushi grade fish phoenix arizona

much of the fish in the no-frills market comes from waters off New Jersey and New York, he said.Offerings in the cases change daily but might include littleneck clams, fluke, porgy and bluefish. sushi conveyor belt dallas txOther fish, like mahi-mahi from Florida, supplement the stock.sushi grade fish hampton roadsPirate’s Cove has a simple wood-paneled interior and an outdoor deck with a view of the New York skyline. The menu includes a chunky lobster salad sandwich (market price), “drunken” littleneck clams in beer and onions ($12.95) and flounder Française ($17.95). Belford Seafood Co-op, 901 Port Monmouth Road, Belford; (732) 787-6508 (retail shop); (732) 787-6581 (Pirate’s Cove). Open for lunch and dinner; B.Y.O.B. Something Fishy“The fish is always fresh, because if I need it, I can run to the back at any time and get more,” said Kathleen Brooks, 53, who owns Something Fishy in Sea Bright, a market and restaurant that is attached to Brooks Seafood, a large wholesale supplier.

The business was started by her husband, Frank, a clammer, in 1973; since his death in 2006, Ms. Brooks has had a hand in everything.She has been running the restaurant, which opened in 1988, from the outset. Ms. Brooks doesn’t clam, though; she leaves that to her son Frank, 21, and the 22 other clammers with whom they work.Linguine with clam sauce ($19.95) is, logically enough, on the menu at the colorful fish-themed restaurant, along with oysters from Delaware Bay on the half shell ($8.95 for six); fish and chips ($16.95), made mostly with cod from Massachusetts; and other straightforward favorites. At the retail market tucked inside the restaurant, you can pick up shrimp and swordfish, for example, along with homemade crab cakes.Something Fishy, 140 Ocean Avenue, Sea Bright; Spike’s Fish Market & Seafood RestaurantSpike’s in Point Pleasant Beach is the quintessential seafood shack, but with a twist.“I don’t have a Fryolator in the building,” said Steven Weinstein, who bought this rustic retail market and restaurant in 1996;

it first opened in 1926. That’s because he doesn’t want to mask the freshness of the fish with grease. “Our lowest quality is sushi grade,” said Mr. Weinstein, 60.Dinners like stuffed shrimp ($19.95), Dungeness crab ($21.95) and Cajun-style seafood combos ($19.95) — and specials whipped up by the chef, Miguel Penna — are served in a simple setting, with customers sitting on worn wood tables and benches.It’s crowded at lunch and dinner, so perhaps the best time to stop by the market, which is a counter inside the restaurant, is in the morning. Fish from near and far can be found: usually there are wild Scottish salmon, steamers and tuna, to name a few.Spike’s Fish Market & Seafood Restaurant, 415 Broadway, Point Pleasant Beach; Berkeley Restaurant and Fish MarketBerkeley Restaurant and Fish Market in South Seaside Park has been in Nick Barulic’s family since his Croatian-born grandfather, a fisherman, bought it in 1937.The place has grown over the years to include take-out and a large two-story restaurant with ocean views.

Mr. Barulic, 62, runs the market; his wife, Carol, 61, manages the restaurant; they have a total staff of around 75.Mr. Barulic’s suppliers include relatives of those his grandfather sold to; they bring in local scallops, halibut from Nova Scotia and tuna (much of it from the South), for example.At the market, there’s homemade lobster salad (the price varies) for take-out, along with fried soft-shell crab sandwiches ($9.99) and meals like coconut shrimp with raspberry horseradish dipping sauce ($14.99). The restaurant has a longer menu to include entrees like steamed snow crab ($17.99) and mussels marinara with linguine ($15.99).Berkeley Restaurant and Fish Market, 24th and Central Avenue (at the entrance to Island Beach State Park), South Seaside Park; . Lunch and dinner; List of our Daily Specials, a Fresh and Frozen selection of fine seafood. List of our Monthly Specials, a Fresh and Frozen selection of fine seafood. We have the largest selection of Shellfish around, take a look, try something new!

The market changes daily, keep up to date with all your favorite seafood items. Chef Davis Denick is here to help. View our full range of products. Recipes by Chef Gregg Mirigliani Fish Tales Magazine Online Bill Goes Shopping for January Specials Bill is busy shopping for January specials this week. Samuels customers can take advantage... Premium Wild Isles Salmon, Delicious Caviar, and More! Happy New Year everybody! This week Bill is joined by Dr. Fish to talk about... Fish Tales Episode 7: Feast of the Seven FIshes This episode of Fish Tales Network explores what the Feast of the Seven Fishes... The Latest Seafood Market Updates This week, Bill has updates on Red Snapper availability and exciting news on the... Carpaccio’s Link to a Venetian Painter For many in the culinary world, carpaccio is seen as an excellent appetizer dish.... The Holidays are Upon Us The holidays are here and Samuels is ready to supply you with the freshest,tastiest...