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Seafood Buyers Guide

Anchovies: Anchovies packed in salt should be rinsed before using; marinated anchovies are ready to use. Try either variety in Caesar salad, or sauté with garlic in olive oil, bread crumbs and butter for a beautiful pasta sauce.

Catfish: Breaded and seasoned catfish are ready to cook; raw catfish is wonderful blackened, served with dirty rice, or battered and served with hushpuppies.

Caviar & Roe: Caviar is delicious with smoked salmon, cream cheese, deviled eggs, crème fraiche, blini (small buckwheat pancakes with sour cream) and on toast with chopped hard boiled egg and minced onions.

• Beluga – Rare and delicate, Beluga (from the Beluga sturgeon) ranges in color from pale gray to black and is the most expensive caviar.
• Lumpfish – The eggs of the lumpfish are a fine alternative to more expensive caviar derived from sturgeon. Used primarily as a canapé garnish, lumpfish caviar is quite versatile.
• Malossol – Malossol means “lightly salted,” although all caviar is salted a bit. Malossol is most prized by connoisseurs when the salt content is low.
• Osetra – Dark colored and firmer than Beluga, Osetra caviar is from the Osetra sturgeon and prized for its nutty taste.
• Salmon Roe – Salmon roe is the caviar often seen as a sushi garnish. Large and strikingly orange-red, salmon roe has a salmon taste and pops when you bite it!
• Sevruga – Crunchy and intensely flavored, Sevruga caviar is more affordable than Beluga, and prized by caviar lovers.

Clams: Littleneck and razor clams are delicious cooked in garlic and shallots (add a little lemon and white wine) or breaded and fried. If you steam them, toss away any clams that don’t open. Serve with hot bread and a good salad for a simple, gourmet meal. Smoked clams make fine appetizers and are a lovely addition to pasta sauce.

Cobia: Cobia steaks are good seasoned, breaded and sautéed in olive oil for a minute on each side, then placed in the oven for another 5 – 10 minutes (depending on thickness). Serve with herbed rice and lemon.

Cod:

• Salt cod—or Bakalao—is often rinsed and used in Mediterranean dishes, including the like-named tomato-based stew. Most salt cod now is fished, dried and salted in Canada or Norway.
• Fresh or frozen cod is a firm, versatile fish, and is often smoked and steamed or beer-battered for fish and chips.

Crab: Dungeness, King and soft-shelled crab are much prized for their sweet meat. Great in salads and fish stuffings, casseroles and dips, or as crispy crab cakes, crab is a welcome treat in just about any recipe.

Crawfish: Long a part of Louisiana cuisine, crawfish is formed into cakes, or boiled and pickled for garnish in fine restaurants, and it’s the star attraction in authentic gumbo.

Dulse: A popular snack food, dulse (palmaria palmate) is a red alga that grows on the northern Atlantic and Pacific coasts. A wonderful source of fiber, vitamins and protein, dulse is used in sushi, soups, and fried in crisps, among numerous other preparations worldwide.

Escargot: A French delicacy, escargot is usually purchased in cans, prepared with garlic, wine, butter and herbs and cooked either in snail shells, in mushroom caps or brioche.

Flounder: Flounder can be stuffed with spinach or crab, cooked whole or prepared much like Dover sole.

Grouper: A versatile fish eaten around the world, grouper steaks can be baked or sautéed with Italian herbs and tomatoes, brushed with oil and broiled or breaded and fried—great in sandwiches with chipotle mayonnaise.

Halibut: Popular for its delicate taste, lack of small bones and firm flesh, halibut steaks are on every fine dining menu. Try sautéing halibut steaks in olive oil and rosemary, then deglaze the pan with fine vinegar and serve it as a sauce for the fish.

Herring: A widely eaten food fish throughout history, herring can be smoked or kippered, pickled or fried, and is a great source of important Omega-3 fatty acids.

• Pickled herring – A popular and delicious first course, pickled herring is often prepared with wine or sour cream or rolled around pickles and skewered (roll mops).
• Smoked herring – Smoked or kippered herring is often eaten with eggs for breakfast or packed in vegetable oil and eaten as a first course or part of a canapé.

Lobster: Live New England lobster is prized by connoisseurs. Cracked, boiled or broiled and eaten with lemon butter or prepared as Newberg or bisque, the sweet, firm meat of the lobster is hard to beat.

Mahi-Mahi: A very popular fish in Hawaiian and Caribbean restaurants, mahi-mahi is also eaten in the Mediterranean and Europe. Try it sautéed, coated in crumbs and macadamia nuts with a tropical fruit salsa or oiled and grilled for sandwiches.

Monkfish: Fished in the northwest Atlantic, monkfish is often called “the poor man’s lobster.” Try it steamed in beer and serve it with clarified butter and lemon.

Mussels: Mussels grow in fresh- and seawater and have been eaten all over the world for thousands of years. A good source of zinc and vitamin B-12, they are available fresh, frozen, smoked or in brine. Try them as hors d’oeuvres, steamed or sautéed in garlic and oil, or add them to a classic cioppino.

Orange Roughy: A deep-sea perch, orange roughy is a mild flavored fish with a firm flesh.

Oysters: Delicious raw, right from the shell or in cocktail sauce, oysters are also great drizzled in melted butter and barbecued (in the shell), breaded and fried or made into creamy oyster stew.

Salmon: There are numerous varieties of salmon: Chinook, Coho, sockeye, Atlantic and more. Salmon is loved around the world as a main dish, as sashimi, smoked or brined (lox). Try it barbecued with a little teriyaki, scallions and lemon or with sautéed onions in an omelet.

Sardines: Rich in Omega-3 fatty acids, sardines are also a good source of iron. Try them packed in olive oil or tomato sauce, smoked or marinated for salads, snacks and first courses.

Seafood Appetizers: From crab and clam dip to lox/cream cheese roll-ups, pickled herring, calamari, raw oysters and shrimp cocktail, seafood ranks among the world’s favorite appetizers and first courses.

Scallops: Sea scallops are large and succulent and commonly served as a main course. Bay scallops are much smaller and often a part of salads and Alfredo pasta sauces. Large sea scallops are particularly sweet and are delicious quickly grilled, sautéed or wrapped in bacon.

Shrimp & Prawns: Although prawns and shrimp are not the same species (prawns are from freshwater, shrimps are from saltwater) their names are often interchangeable. Widely available all over the world, shrimps and prawns can be found in salads, curries, stir-fries, pasta sauce and wrapped in bacon and broiled.

Snapper: Red snapper is a reef fish from the Gulf of Mexico, and is prized as a main course. Marinate it in lime juice, soy sauce and scallions or brush it with oil and grill it with a sprinkling of onion salt and lemon pepper. Try it baked with dill and garlic or sauté with herbs and breadcrumbs.

Sole: A very popular food fish from the North Atlantic, sole is a delicate fish, often served sautéed with almonds in brown butter or stuffed with green grapes or crabmeat.

Swordfish: No longer endangered, swordfish is a very popular dish in upscale restaurants. Classified as an oily fish, it’s good barbecued, baked, or sautéed. Try it cut up and marinated for kebobs with vegetables and a fruit salsa.

Tarama: Made from salted and cured cod and other roe, taramasalata is a Middle Eastern salad or spread, pre-thickened with potatoes or breadcrumbs and seasoned with olive oil and lemon. Try it as an appetizer or first course as a dip with vegetables and toasted sesame pita bread.

Tuna: Tinned bonito, yellow fin or albacore tuna fillets marinated in olive oil are gourmet fare, and wonderful as part of antipasti, salads, pasta sauces or appetizers.

Wahoo: Also known as oho or Peto, wahoo is a tropical/subtropical fish with delicate white flesh. Brush it with Cajun spice and olive oil (or mayonnaise!) for barbecuing, or batter the wahoo steaks and fry them quickly.

We hope you find all the gourmet seafood you want right here!

Happy shopping— and great dining—

from all of us at

SeaSpecialties.com

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