sushi grade tuna buy
Our seafood is the freshest in Tallahassee. We have a HUGE selection of all types of fish, crabs, shrimp, lobsters, oysters... You name it we probably carry it! Seasonality and mother nature are big players in the seafood business. Please call us for availability of any seafood you specifically desire! We hand cut all fillets to order. This ensures optimal quality and pricing! Black Grouper: Our most popular item, Great grilled or baked. Red Grouper: Classic gulf grouper, firm white meat. Scamp Grouper: As good as it gets! Yellow-edge Grouper: Deep-water grouper at its finest. Red Snapper (Gulf): The king of snappers! Yellow-tail Snapper: A Florida Keys favorite, baked whole or filleted. Lane Snapper: Firm texture, mild flavor. B-Liner Snapper: Sweet and flaky smaller gulf snapper prepared whole or filleted. Mangrove Snapper: Firmest of the snappers, great fried or grilled. Yellow-fin Tuna: From sushi-grade to grilling varieties, we have them all.
Swordfish: The ribeye of the sea, grill like a steak! Wahoo: Delicate white meat fish, grilled is best. Cobia: Seasonal north Florida specialty. Chilean Sea Bass: Decadent white meat fish, great on the grill, broiled or baked. Gulf Flounder: Flaky, sweet, mild flavored fish. Alaskan Halibut: Firm but moist, seasonal favorite from the north. Mahi Mahi: Versatile white meat fish, best prepared with citrus sauce. Pompano: Popular sport fish, superior flavor! Rainbow Trout: Fresh from Idaho, great for stuffing! Amber-jack: Firm fresh gulf fish, Grill or blacken for best results. Alaskan Salmon: Summer run varieties- King, Silver, and Sockeye. Atlantic Salmon: Farm raised, healthy choice for omega 3's. Red-fish: Sportsman's favorite, great blackened. Squid: Cleaned tubes, tentacles, and steaks. Conch: 100% clean filleted and chopped. Soft-shell Crabs: Whales, Jumbo and Primes. All Varieties of Caviar Full line of Cajun Stuffed Products
Live Maine Lobsters: Flown in from Maine to our tanks daily. Florida Lobsters: From the Keys! Lobster Tails: 5oz to 16oz Hand picked Gulf Blue Crab meat: Jumbo lump, Lump, Claw and Cocktail Claw.
order sushi ottawa online Diver Scallops: From the North Atlantic.
juegos online de cocinar sushi10-20 count per pound and u-10 count per pound. Bay Scallops: From 40-60 count per pound to 100-120 count per pound.Let friends in your social network know what you are reading aboutTwitterGoogle+LinkedInPinterestPosted!A link has been posted to your Facebook feed. Log InSubscribed, but don't have a login?Activate your digital access.This week marks the start of Lent, when many Christians will abstain from meat on Fridays for 40 days. To find inspiration for Friday fish dishes, look no further than these Lower Hudson Valley seafood shops, where helpful fishmongers offer a wide variety of fresh fish and prepared foods.
UPDATED: Best fish markets in Westchester, Rockland 2016Apple Farm, White Plains. At Apple Farm, shoppers walk through the bustle, around the piles of fruit and vegetables, past the Italian deli case and on to the rows of whole fish on ice. Just take a plastic pan and help yourself; the multilingual fishmongers will weigh the fish for you. Fish is about 20 percent of Apple's business all year. Go: 37 Tarrytown Road, White Plains. 914-288-9521.C& M Seafood, Pomona. A ton— literally— of fresh fish and seafood moves in and out of C&M Seafood every week, an impressive figure for a 400-square-foot retail space. To be fair, though, not all that finned food is sold directly through the fish market. Not long after the fishmonger's shop opened in 1978, customers started asking for prepared meals, with as many as 250 orders coming in every Friday during Lent. Eventually the owners opened Gilligan's, which has grown into a full-service, 150-seat seafood restaurant that shares the same piece of Pomona real estate.
Go: 366 Route 202, Pomona. 845-354-1161.Conte's Fishmarket, Mount Kisco. Conte's Fishmarket is hard to miss with its brightly painted exterior on the corner on Route 117. The fish case is in the back of a 36-seat, cash-only, BYOB restaurant, which is decked out with nautical decor: nets, cork floaters, carved fish and other paraphernalia. Owner Rob Conte can tell you what you need to know about the skate, tuna and monkfish waiting there on ice. He sells more cod, sole and shrimp during Lent, and his oven-ready dinners are even more popular. Go: 448 Main St., Mount Kisco. A Japanese grocery with imported dry goods such as nori, kombu and many different misos. But the crown jewel of the market is the fish display: Sushi-grade tuna and salmon, octopus and squid, shrimp and plenty more, all packaged neatly in plastic and Styrofoam. Plus, the take-out sushi near the front of the store is a favorite lunch for locals. Go: 522 Mamaroneck Ave., White Plains. Eastchester Fish Gourmet, Eastchester.
Rick Ross has been bringing fresh fish to lower Westchester for more than 25 years. Between the retail shop and the restaurant two doors down, he's built a business that moves 5,000 pounds of fish a week. During Lent, he notices people scooping up a lot of scrod and flounder fillets but he offers between 25 and 30 other varieties. And at least half his sales come from the daily-prepared dishes as Chilean sea bass with fresh tomatoes and herbs or Parmesan-crusted cod. Go: 837 White Plains Road, Eastchester. A great shop that flies under the radar, Highridge sells fresh, reasonably priced seafood as well as a full menu of prepared foods. Crab meat rolls, poached salmon with homemade dill sauce and baked salmon teriyaki are popular, but we like the selection of fish salads. Choose from lobster, halibut, shrimp, crab meat and more for a satisfying salad topper or filling for a sandwich. An Asian grocery store chain that specializes in sushi- and sashimi-grade seafood, along with a variety of hard-to-find Asian noodles, rice, produce, bakery items, kimchi and takeout hot food.
You'll find imported household and kitchen goods, too, like rice cookers and bamboo rollers for homemade sushi. Owner Ed Wechsler says Lent is probably the only time of year he highlights traditional fried fish: fried calamari, shrimp and the like. His prepared seafood dishes, such as lobster cakes, shrimp over angel hair pasta and chowders, sell well too. They are all made from scratch, with attention to salt, fat and calories. Go: 407 Main St., Armonk. 914-273-1766, lamerseafood.netMount Kisco Seafood, Mount Kisco. On Fridays during Lent or leading up to any major holiday, the full-service market has lines out the door, selling artisan bread, local produce, beef, cheeses and sweets. For Lent, take home more than a dozen soups or some tuna, cod or lobster cakes for a quick saute. Go: 477 Lexington Ave., Mount Kisco. .Port Chester Seafood, Port Chester. Not only is the quality great, but owner Lou Pirilli really knows his stuff. He's happy to find or order anything customers need, as well as give tips for cooking the fish.
A hot lunch is this shop's best kept secret, with seafood chowders and various fish sandwiches, all decently priced. Go: 295 Midland Ave., Port Chester, 914-937-2232.Pura Vida Fisheries, Winter Farmers' Markets. The seafood vendor from Long Island is a local favorite at farmers markets year-round, but during the winter they can be found at indoor markets in Chappaqua, Hastings-on-Hudson, Ossining, Pleasantville, Gossett Brothers Nursery in South Salem, Cold Spring and Palisades. Visit the 2014 Winter Farmers Markets page on Small Bites for details on each market.Purdy's Farmer and the Fish. A New England clam-shack menu with a farm-to-table twist in a Revolutionary War-era setting now has its very own Farm Shop, located next to the restaurant and open from 10 to 8 p.m. Monday through Saturday and 10 to 4:30 on Sunday. The seafood comes from one of the owner's wholesale companies, Down East Seafood. In addition to prepared ready-to-go dinners, whole and filleted fish is available, along with a full raw bar selection, local produce, meat, housemade bacon, sausage and fresh pasta.
Rick's Seafood has 13 tables alongside its fish case, which carries at least 14 different types of fin fish and steak fish each day. But you also can find artfully arranged displays of oysters, shrimp, fresh scallops, mussels, oysters and even a few sushi-grade fishes like white tuna and yellow fin. Go: 545 Route 6, Mahopac. The first thing you'll notice about Rockland Seafood is how clean it smells. Even on a frigid winter night just before closing, the aroma is as sweet and fresh as sheets dried in spring sunshine, a sure sign that fish is top-of-the-line fresh. Rockland Seafood boasts of supplying some of Rockland and Westchester's top restaurants and most demanding chefs (like Peter X. Kelly). This shop sell the same fish and seafood for home cooks, and they also offer cooked-to-order entrees, soups, sandwiches, wraps and fried dinners or microwave-ready meals. Most popular item: fillet of sole; they sell some 400 pounds a week. Go: 110 Route 304, Bardonia. 845-624-3660, Facebook: Rockland Seafood Co.Stew Leonard's, Yonkers.
During Lent, sales of sole fillets, which arrive daily from New Bedford, Mass., increase 30 to 45 percent at Stew's. And when tilapia — which is mild-flavored — goes on sale, the store will sell up to 2,000 pounds of it. Cod also sells well, but there are 25 to 30 other types of fish to choose among at the 60-foot counter. But, as everywhere, prepared items are popular, especially stuffed sole, crab cakes, stuffed shrimp and lobster rolls. Go: 1 Stew Leonard Drive, Yonkers. Let's talk numbers: 40 different types of fish, 45 feet of display case (plus another 12 feet behind for shellfish), a 12-foot freezer and 1,000 pounds of water for the fresh lobsters. And that's not counting the 50 to 60 prepared items (stuffed shrimp, linguine with clam sauce, clam chowder), which are made from scratch down to the sauce: dill sauce, cocktail sauce, tartar sauce. The list goes on. Go: 380 Downing Drive, Yorktown Heights. The supermarket chain favors products and foods that are organic, local and environmentally responsible, and the seafood section is no different, where every label provides detailed information on the fish's origins and sustainability rating.