Welcome to Sea-Lect Seafood. We are a full-service retail seafood operation located in Maple Shade New Jersey. We offer convenient options for dine-in, takeout and prepare-at-home fish, shellfish and side dishes. We are also quite famous for our homemade soups. On any given day we carry at least six homemade soups and chowders. We carry a large selection of fresh wild caught, sustainable and farm raised seafood including: • Tuna (Sushi grade) • Fresh Steamed Blue Claw Crabs (seasonal) • Crabs (Alaskan King Crabs, Snow Crabs, Dungeness Crabs) • Lobsters (Live Maine or Frozen Tails) • Shrimp, Clams, Scallops and Mussels VOTED  ONE OF THE BEST IN SOUTH JERSEY 2011, 2012 & 2013! SUBSCRIBE TO OUR NEWSLETTER We will send you specials and discounts! A confirmation email will be sent to your mailbox: please read the instruction inside it to complete the subscription.Is Sushi Safe to Eat? A Chicago man sued a restaurant in 2008 for allegedly serving him a parasitic tapeworm along with his salmon.

So what about the sushi or sashimi that hungry buyers pick up to go during the lunch hour rush? Sushi lovers need not fret about the raw fish they consume, food scientists say, as long as the sushi has been prepared properly according to regulations by the Food and Drug Administration. People preparing sushi themselves need to take extra care with both the raw fish and the rice. Raw fish poses several potential hazards for consumers besides parasites. Bacteria can develop in non-fresh fish and produce enzymes called histamines that may result in Scombroid poisoning. Certain tropical-water fish may also have a natural toxin called ciguatera which causes gastrointestinal and neurological symptoms. Sushi eaters don't typically have to worry because sushi restaurants take certain steps in handling and preparing their fish. A required step involves freezing fish at temperatures of -4 degrees Fahrenheit (-20 degrees Celsius) for seven days, or frozen at -31 degrees Fahrenheit (-35 degrees Celsius) for 15 hours, which kills any parasites.

"As far as sushi goes, the rules are in place because people were getting sick," said Keith Schneider, a microbiologist and food safety expert at the University of Florida. "The parasites are why we do the freezing on the raw fish." The cases of sushi-related illness fall far below the number of people sickened by contaminated produce such jalapeno peppers. Even in those rare cases, the rice in sushi is more often the culprit than the fish. "I got sick eating sushi at a place I go to occasionally — a fast food place, not a restaurant — and I could swear I came out with bacillus cereus," Schneider told LiveScience. The bacillus cereus bacteria can spread rapidly in rice that sits at room temperature. Sushi rice requires an acidic bath in a vinegary solution that lowers the PH to 4.1, killing troublemaking microbes and making sushi safer for the everyday foodie. Don't walk on the wild side Many sushi lovers feast contentedly on albacore or eel, but a few people aim for a more dangerous culinary experience by eating the raw flesh of a poisonous puffer fish called fugu.

Master fugu chefs sometimes include some of the poison in their prepared dish, which creates a tingly feeling on the lips when eaten. However, improperly prepared fugu can kill due to the fish's potent neurotoxin. "I consider it more of a dare than a delicacy," Schneider said. "There are people who kill themselves every year trying to make fugu, and it gives sushi a bad name." As for trying to make sushi with raw meat other than fish, best perish the thought.where to buy eel in sydney "Raw chicken, raw beef has probably much greater risk," Schneider said, pointing to bacteria such as E. coli and salmonella that can sicken thousands each year in the United States. niko niko sushi order online"There are reasons you don't have chicken sushi."jiro dreams of sushi documentary online

No food is completely without risk, but smart consumers can eat sensibly and enjoy – as long as fish are around. Expert tips for happy sushi eating The best bet for a good meal involves going to a restaurant or grabbing a sushi container from the local supermarket. If you absolutely want to prepare your own sushi, buy sushi-grade fish that has been frozen per FDA regulations. Eat your sushi as soon as possible, and do not let it sit in the fridge for more than 24 hours.yo sushi dubai careers Follow Life's Little Mysteries on Twitter @llmysteries. sushi delivery london swWe're also on Facebook & Google+.japanese takeout london ontario on March 19, 2014 at 6:30 AM, updatedcomprar utensilios sushi online

This tiny treasure deserves the loyal clientele it has built over the past 32 years. Where do locals eat?" This age-old question can lead us foodies to out-of-the-way spots featuring everything from the exquisitely exotic to unfamiliar inedibles. Wanting to eat what the "real folks" eat is a quest I pursue no matter where I travel, and that goes for around the block or around the world. With that thought in mind, a few weeks ago I followed what appeared to be a group of Princeton University professors (they look smart) and students (they look tired?) on Nassau Street at lunchtime. Most of the crowd enters a tiny storefront and few come out; it’s akin to that mid-century prank of piling a dozen people (or more) into a Volkswagen Beetle. Peeking in, I see an incongruous combination of seafood and produce — the unfortunate idea of salmon-scented peaches immediately comes to mind. But that aside, Nassau Street Seafood & Produce Co. is a tiny treasure that deserves the loyal clientele it’s built over the past 32 years.

The store is filled with fish so pristine, I’m not surprised to learn it comes in every morning. There’s also a small counter in the back for prepared take-out food; between the fleet-fresh seafood and the house-made specialties, it's a very worthy find. The major attraction is the consistent quality of the product. If you’re in a seafood market that has any odor of fish, that’s a red flag. Fresh fish never smells, and the only scent in the air at Nassau Street Seafood comes from the kitchen of chef Jose Lopez, who prepares sophisticated, complex food unexpected in such a simple little store. A piece of grilled steelhead salmon marinated in soy, ginger, lemon and garlic ($18; with coleslaw and fries) is perfection. The balance of citrus, plum tomatoes and delicate squid, baby octopus, scallops and shrimp in the seafood ceviche ($14 per pound) renders many others forgettable. Albacore tuna salad made from chopped ahi tuna ($9) makes me want to toss my beloved StarKist forever.

Fish tacos ($8) are a legend on the block, according to the trio of kids I followed inside (I’m correct; they’ve been up all night cramming). I don’t want to bring home the New England clam chowder ($6) for fear my kids might think less of mine (a legend on my block). Oyster po’ boys ($12), mussels in white wine and garlic or red sauce ($12), and crab cake sandwiches ($10) are also winners. In the display cases, head fishmonger Colin Rooney oversees a couple dozen varieties of fish. And if fish could be called gorgeous, his could win a pageant. Local and regional seafood in season gets the star treatment here. Rooney, with his sweet Irish lilt, and chef Lopez with his unassuming nature, have their way with a few varieties by turning them into classics, such as paella Nassau ($7.99, ½ pound), a treasure hunt of shrimp, clams, scallops, tuna, monkfish, swordfish and andouille sausage simmered for hours in saffron rice, or a hearty cioppino ($15.99 per pound), with chunks of tuna

, swordfish and shrimp combined with plum tomatoes and bell peppers. Note: Nassau Street Seafood is a case of "you get what you pay for," meaning prices may seem steep, but when it’s this top-grade, you could get away with slicing it into sashimi. Prices fluctuate with supply, season and demand. On the day of my visit, seafood sausage ($9.99 per pound) catches my eye, as does freshwater rainbow trout ($16.99 per pound), wild-caught black sea bass ($29.99 per pound), sea scallops from the Barnegat Light fleet ($32.99 per pound), gray sole ($24.99 per pound), and monkfish filets ($24.99 per pound). You can buy it raw and purchase the shop’s sauces, marinades and dips to create your own recipe. For a great meal starter, it’s easier to buy Lopez’s chowders than it is to make your own, or pick up a large portion of poached salmon with dill sauce ($10.99) so you don’t have to cook at all. "I’ve always been enamored with guys in white coats in butcher shops," says owner Jack Morrison.

"As a kid, I wanted to be behind that counter." With a few forks in his road, he got to wear that white coat, only it was for cutting fish, not meat. After years in the wholesale seafood industry, he went out on his own with Nassau Street Seafood in 1982. Selling fish evolved into cooking seafood, which led to his first fish-house restaurant, aptly named Blue Point Grill (next door at 258 Nassau St., 609-921-1211), then the Witherspoon Grill, a classic steakhouse (57 Witherspoon St., 609-924-6011). Morrison is so ingrained in the Princeton community, he sources mostly from local farms and fishermen, and seven years ago he founded the Princeton Farmers' Market, now boasting about 40 vendors every Thursday starting May 15. Back at the store, it’s not easy to navigate through the tight space. At holiday time, it takes even more patience. For Passover, Morrison proudly points out a 60-year-old grinder owned by "Coney Island Tony," who used to go door-to-door grinding carp, yellow pike and whitefish for gefilte fish, a Seder standard.