$6 Box Lunch Day Big Fish Seafood Market20312 Coastal Highway, Unit 1P.O. Box 501(next to the Big Fish Grill Restaurant)Rehoboth Beach, DE. Best Seafood Market Downstate Open Every Day Sunday - Thursday 11am-7pmFriday & Saturday 11am-8pm Dinner starts at 5PM Mon-Thurs4pm Fri, Sat & Sun If you would like to purchase a physicalgift card, please visit any Big FishRestaurant Group location! BIG FISH for LIFE!* *Restrictions apply. Please click below for all the details!Enter through our rewards program through Dec. 31, 2016. Loyalty Program Frequently Asked Questions The area's premier gourmet seafood market, providing the freshest fish and shellfish and delicious Big Fish TO GO! Party PlattersAged Angus BeefBig Fish Carry-OutFresh Fish and ShellfishSeasonal Outdoor DiningGourmet Grocery Items IncludingFresh Baked Breads & Artisan CheesesBig Fish Homemade Sauces, Salad Dressings, Seasonings, Salsas & DessertsBig Fish "Dockside" Pick-Up! We are the area’s premier gourmet seafood market providing the freshest fish and shellfish and delicious Big Fish take-out!

We are open every day serving lunch and dinner to-go! Please view our menus by clicking on the links at the bottom of this page. Click here for menu. Call us at (302) 227-3665 to place your order.January Specials at the Market Check out our $6 Sunday Box Lunch Menu! The Big Fish Grill Seafood Market also offers party platters to-go for your next holiday party, family gathering, baby shower, bridal shower, wedding or football party. We offer gourmet i Family Meal Fridays at the Market! Fresh Fish & ShellfishAll products subject to change due to season or product availability. Please call for an updated list and pricing of all seafood. **Filleted Fish**Atlantic Salmon (Canadian,farm-raised)Big Fish Salmon (marinated in O.J. and teriyaki, farm-raised)Chilean Seabass (Wild caught, Chile, previously frozen)Flounder (out of season)Grouper (Wild from Florida)Halibut (Wild from Alaska)Mahi-Mahi (Wild from Carolinas)Scottish Salmon (Scotland,farm-raised, sustainable)Smoked Salmon (Honey-whiskey smoked, Scotland, farm-raised)Swordfish (Wild from Boston, sustainable)Tilapia (Farm-raised, Costa Rica, sustainable)Yellow fin Tuna (Wild from Carolinas)Sushi Grade Yellow fin Tuna (Wild from Carolinas)

10/20 Dry-Packed "Day Boat" Scallops (N.J., sustainable)Cherrystone Aquafarmed Middle Neck Clams (V.A.)sushi conveyor belt austinCherrystone Aquafarmed Top Neck Clams (V.A.)sushi grade salmon san franciscoOysters in shell (type of oysters vary)Oysters Selects (Chesapeake Bay)16/20 ct. Texas Gulf Shrimp (Wild, Texas, previously frozen)21/25 ct. Tiger Shrimp (Farm-raised, Thailand, previously frozen)8/12 ct. Tiger Shrimp (Farm-raised, Thailand, previously frozen)where to buy sushi grade salmon in san francisco 4 oz. Canadian Cold Water Lobster Tails6-7 oz. Canadian Cold Water Lobster Tails7-8 oz. Canadian Cold Water Lobster TailsJonah Crab ClawsLobster Meat Snow Crab LegsKing Crab LegsOysters Rockefeller (1/2 dozen)Clams Casino (1/2 dozen)sushi conveyor belt usa

All products subject to change due to season or product availability. Subscribe to receive Big Fish Restaurant Group’s exclusive offers, promotions and monthly newsletter!Beef Butt Tenderloins (avg.6-7 lbs)  – Whole New York Strips – $8.99/lb Boneless ALL NATURAL Pork Loins – Family Pack Boneless Skinless Chicken Breast – Ground Chicken(100% white meat) – Whole Legs of Lamb  – Boneless Rib Eye Steaks  – Ground Sirloin – $4.99lb Shoulder Clod Roast- $5.99/lb New York Strip Steaks  – Boneless Chuck Roast – $5.99/lb Chuck/Round Stew meat – Chicken Alfredo w/ Pasta  – Pan Seared Salmon on Roasted Garlic Kale & White Bean – Mac &Beef – $3.99/lb Bone – In Center Cut Pork Chops – $2.69/lb Cooked Country Style Spare Ribs – $2.99/lb OUR OWN  HOT OR SWEET Italian Sausage – OUR OWN Breakfast Pork Sausage – WE MAKE YOU BAKE Kane’s Own Meatloaf –

Chicken Cordon Bleu – Breaded Chicken Cutlets – Chicken Salsa Burger – Bacon w/ Cheddar Cheese Burger – Sushi Grade Tuna – Fresh Salmon Filets – Veal Patties w/ Fontina Cheese – Our Own Oven Roasted Beef   – Kane’s Own Potato salad – $3.99/lb Finlandia Swiss Cheese – Genoa Salami  – $8.99/lb 3 Bean Salad  – Hasting Farm Yogurt – FRESH MOUNTAIN DAIRY MILK FROM STORRS CT AVAILABLE FRESH LOCALLY GROWN  APPLES AVAILABLEFinfish, shellfish, and other seafoods are very perishable:  both the composition and the source of seafood contribute to this.  Seafood is high in protein and comes from a natural environ­ment - rivers, lakes, streams, oceans -that can be a source of bacteria, viruses and parasites.  Even farm-raised seafood, grown under controlled conditions, may be a source of pathogens or microorgan­isms that can make you sick.  Seafood often shows up on foodborne illness statistics as one of the most likely foods to cause illness.

No matter where your seafood comes from--fresh or salt water, a seafood dealer, grocery store, or, even if you catch it yourself--you should handle it with care. Some finfish, including grouper, snapper, mahi-mahi and dolphin, maybe the source of a toxin called ciguatera. This toxin is present in tropical reef areas where these fish are harvested. However, a careful fisher­man will not fish from reef areas that are likely to be a source of ciguatera. Using a good seafood dealer with a reputation for quality will help you to avoid this toxin. Vibrio bacteria species, including Vibrio vulnificus and Vibrio parahaemolyticus, are bacteria that occur naturally in warm coastal areas.  While historically, these bacteria have been associated with southern coastal area, such as the Gulf of Mexico, increasingly they are also being found in the Northeast, including Long Island Sound. The bacteria are found in higher concentrations in the summer months when water gets warmer.  While you may be more familiar with Vibrio and oysters, these bacteria can affect all kinds of seafood, including lobster and finfish.

These bacteria can cause serious illness.  In persons with liver disease, cancer, or another immune-compromising condition, Vibrio typically infects the bloodstream, causing a life-threatening illness.  Vibrio bacteria are destroyed by cooking. Spoilage is caused by bacteria, enzymes and chemical changes in seafood. Spoilage can begin as soon as seafood is harvested. Spoilage organisms are not the same organisms that cause illness. Spoiled fish can smell bad, be slimy or be rancid. All of this makes the seafood unappetizing, but not necessarily unsafe. However, spoilage can be a sign that the seafood has been mishandled or that it is old. Pathogens can multiply quickly in fish that has not been handled carefully. In certain types of finfish, spoilage can cause changes in the fish that make them unsafe to eat. These fish (tuna, mackerel, bonito, bluefish, dolphin, mahi-mahi), if not handled safely, can develop the scombroid toxin. This toxin causes a reaction that is not unlike an allergic reaction.

Symptoms include sweating, a burning-peppery taste around the mouth and throat, a rash, hives and stomach cramps. That is why it is important to handle seafood carefully as soon as it is caught - fishermen must get it on ice and keep it cold. Eating raw shellfish such as oysters, clams and mussels may cause illness if the shellfish came from water that was contaminated with bacteria or viruses from human sewage or from Vibrio species.  According to the FDA, people whose immune systems are compromised should not eat raw or partially-cooked shellfish at all. Raw finfish have the potential to carry parasites such as the roundworm or the tapeworm. While freezing fish to be used in sushi will kill the parasites, it will have no effect on bacteria that may be on the raw fish. They will remain after the fish has thawed. It is recommended that people with com­promised immune systems do not eat raw finfish such as sashimi or sushi.Preparing seafood using a technique called ceviche (also called seviche or cebiche) originated in South America.

It is gaining popularity in this country. To make ceviche, cubes or very thin slices of raw fish, scallops or shrimp are marinated in citrus juice. The citrus interacts with the proteins in the fish, causing it to become opaque and firm. This makes the fish look like it is cooked—but, it is NOT.  This process does NOT destroy the bacteria, viruses or parasites that cause foodborne illness.  Some chefs will use sushi-grade, previously frozen seafood which will minimize or eliminate the presence of parasites.  However, freezing does not destroy bacteria or viruses.  Therefore, it is recommended that people with compromised immune system do not eat ceviche.  Instead, cook the seafood, then marinate in the same citrus.  You will get the flavor without the risk for illness. BUYING AND STORING FISH AND SEAFOOD SAFELY When you go to a seafood market or the fish counter of your super market, look around. Check for overall cleanliness of the store and especially the cleanliness of the equip­ment and staff handling the seafood.

Is their clothing clean? Are they wearing disposable gloves when handling seafood? Do they change gloves after doing non­food tasks and after handling raw seafood? Ask them how they make sure their seafood is fresh. Select seafood products at the end of the trip to the market. If you are not going straight home, ask that ice be placed around the product in a sepa­rate plastic bag and, if it’s very warm outside, put the bag in a cooler. Follow these steps for buying safe SEAFOOD: Look for the following when choosing FRESH fish and shellfish: If you CATCH and EAT your own fish… Be sure to check with your state or local officials to see if there are any advisories about fishing areas and about eating fish from certain areas in your state. When you get the fish home... Remember that fish and seafood can be contaminated with microorganisms. Keep raw seafood away from ready-to-eat foods. When packaging for stor­age be sure to wash your hands, uten­sils and counter tops before and after handling the raw seafood.

Store in containers that protect other foods from dripping liquids. Place seafood on a tray or plate so that liquids cannot drip onto other foods in your refrigerator. Store the seafood in the coldest part of the refrigerator at a temperature close to 35° F. Fish kept at 40°F will lose quality faster. Store the fish on ice to keep it colder and increase the shelf life. Wrap finfish in a moisture-proof paper or plastic wrap. Use fresh or defrosted seafood within one or two days. Finfish that will not be used within a day or two can be wrapped in freezer storage materials and frozen. Fish maybe stored in a freezer at 0°F for up to six months. Live shellfish should be stored in a paper bag or plastic bag with holes punched in it so that the shellfish can breathe. Do not allow shellfish to sit in water for a long period of time. Use live shellfish within 24 hours of purchase. HANDLING AND COOKING FISH AND SEAFOOD When handling seafood, learn to pre­vent "cross-contamination."

Cross-contamination happens when raw seafood or its juices come in contact with other foods, cooking utensils, counter tops or cutting boards. Wash your hands before preparing seafood, and use clean utensils, counters, plates and cutting boards. After preparing seafood, wash utensils, cutting boards, counters and hands with hot, soapy water. Finfish can be baked, broiled, grilled, poached, sauteed (pan-fried), steamed, stir-fried or microwaved. No matter which cooking method you choose, the general rule is to cook fin-fish until it loses its translucent or raw appearance and the meat begins to flake easily when tested with a fork. When using a food thermometer, the fish should reach at least 145°F. When grilling fish, a good rule of thumb is to cook the fish 10 minutes for every inch of thickness. Cooking RAW SHELLFISH or SHRIMP, SHUCKED OR IN THE SHELL: Remember... people at higher risk of food poisoning should NOT eat raw or undercooked seafood. Using cooked seafood in a SALAD: