We carry raw/live medium to large choice oysters. Awesome appetizer. Never tried one before?? Stop by one of our trailers and will will shuck one for you! Great with a squeeze of fresh lemon or lime and with some hot sauce or just straight up or full strength as we like to call it! We can teach you how to properly shuck them and we also sell the proper oyster knifes.
Wild Jumbo Pink Shrimp
Our wild caught jumbo shrimp come raw, fully cleaned tail off and peeled. They are 16/20 count meaning there is 16 to 20 in one bag which is a pound. These are one of our best sellers, we have heard many times from customers that they’re the best shrimp they ever had.
We often get asked if our salmon is farmed. Yes, it is. There is no wild Atlantic commercial salmon fishery on the East Coast, they done away with it years ago. Our salmon is farmed by one of the top salmon farmers in the world that have won awards for their industry leading practices. They farm them in the cold North Atlantic waters. The salmon is nice and fatty and many people have said it’s the best they ever had, lots of those being people that don’t like farmed salmon. Here is some info if you’d like to read more on our salmon and the sustainable process in which it’s farmed – http://www.northernharvestseafarm.com/
Our King Crab comes from Alaska, obviously not a East Coast product but we started carrying it because a lot of people were asking for it. It is pre-cooked and flash froze so you just steam it in about an inch of water and sea salt for about 6 – 7 minutes or until hot.
These are very popular, top quality lobster meat without the work! These are 1 lb bags of tail and claw meat. Each bag contains 3 – 4 whole shucked lobsters that were cooked in ocean water. Just thaw these bags out and your good to go. If you need to thaw them out quickly just put them in a bowl of cold water for 1 – 2 hours. These bags are vac packed super tight and may not look like a lot of meat is in there but you will be surprised when you thaw and open them, there is a ton of meat in them. These will often feed 4 people.
Our squid comes in tubes, cleaned. You just cut them into rings and apply your breading. They come in 2.5 lb packages.
Bottled Bar Clams
These are specially prepared; the bar clams are shucked live, cleaned and boiled/cooked in the mason jars with their ocean brine and sealed/tourqed. They are very tender. They may not look too appealing if you never seen them before but people that have tried them know how awesome they are. Great for a chowder too, dump the whole bottle in, the brine gives wicked flavor. Live on the edge and try a bottle of these guys if you never have, you won’t regret it!
Made from bar clams (same as in the bottles) these come pre-battered. Best way is to deep fry these for about 2 – 3 minutes on high heat, they don’t take long at all. Drop 1 or 2 in and do a trial run to see how they crisp up before putting a bunch in. Better to drop them lightly into the grease then putting them in the basket and lowering because they may stick. Alternatively you can pan fry them in oil but you can’t beat them done in a deep fryer. Awesome dipped in tarter sauce.
Raw Bar Clam Meat
Bar clam meat raw and flash froze, sold in 1 lb bags. Great for chowders or fry them up in the pan with some butter, pepper & salt and crushed up crackers. Throw that on toast with some tarter and ketchup on top and you have yourself the open faced “ultimate bar clam sandwich”. Credits to our Dad for coming up with that beauty.
The cheeks from the halibut fish, they come in 1 lb flash froze bags. Very tender like a scallop.
Jumbo Raw Lobster Tails
We sell beauty raw jumbo lobster tails. They are 10 oz in size. You can steam them for 18 – 20 mins. They are also great for stuffed lobster tails. Steam them for about 8 mins then cut the bottom piece out of the tail with scissors, pull the meat out and dice it up in bite size chunks and throw it in the frying pan with some butter, salt, pepper, garlic and crushed up crackers and give it a quick fry. Then stuff all that back in the open tail shell and bake in the oven. That goes awesome with a piece of steak for a classic surf n turf!
For the cod cheeks we just flour them, bit of salt and pepper and pan fry them in a hot pan with butter.
For the cod tongues we do them up just like the cod cheeks.
We carry beautiful wild Atlantic halibut steaks ranging from 0.75 – 1.50 lb in size each. They come flash froze and vac packed or fresh when in season.
These come in packs of 6 and are about the size as a hockey puck. Made with good ole PEI potatoes we pan fry these from frozen. Heat the pan to a touch above medium, drop some butter and put the fish cakes in the pan, not overcrowding them. Fry for about 2 – 3 minutes or until you get a good brown sear on one side (don’t flip too early they may fall apart), flip and do the same to the other side. Reduce heat to low, cover and let them cook for about another 10 minutes or until hot all the way through. A mix of ketchup and tarter sauce goes good on top or with some chow. Great served with breakfast or anytime!
Fresh Fish (Haddock, Cod, Hake)
Whether we’re frying Haddock, Cod or Hake we pretty much do it the same. Our fav way is to dip the fillet in egg wash, then shake in a bag of crushed up crackers (PP or Ritz) and pan fry over medium heat and butter. Sear, flip, sear, send it.
We carry 3 flavors of smoked salmon; lemon pepper, roasted garlic and Cajun.
A turkey fryer works good for steaming mussels but you just need a pot with a couple inches of water in the bottom. A whole beer and a cup of water is real good or white wine and water. Chopped celery is also great to throw in. If the mussels are open before cooking splash them with water or give them a flick with your finger, if they close up cookem if not toss them. Put everything in the pot, cover and place on stove, crank heat to high and don’t open them! Wait until they start steaming really hard and then let them steam a couple more minutes. Take a peak, if they’re open they’re done!
Ocean Cooked Lobsters
Many people often ask us why we get our lobsters pre-cooked and flown out…Well let us tell you why!
The first thing we should probably tell you, is that we have been eating and catching these things since we were knee high to a Blackback (flatfish). If you have ever been to the East Coast and had a feed of lobsters, you probably already know that you have never had lobster like that again. Here’s the secret… Cooking them in the Atlantic Ocean water…plain and simple….almost tastes like someone has a salt water mister pointed right at ya! Cooking them in the water they came from. And the next most important step is to immediately dump them back into a fish pan or bucket of cold ocean water. This stops them from cooking any further and seals in that shot of salt you taste when you crack into that nice big crusher claw! Hmmmmm…Hungry yet??
People also ask us how to warm them back up…. First thing we tell them is to eat them cold! Yes cold! Ha…It is traditionally served cold in most homes back east, and most church basements..if you are attending a lobster supper. Eating it cold, is definitely the fullest flavor you can get! Cold and/or in a sandwich!…or served on small pieces of bread, rolls or crackers…mix some Miracle Whip on it, and plaster the pepper to it…..just try it!….and it has to be white bread…yup we know, no one eats it anymore…but you do for Lobster Sandwiches!…A slice of heaven!… Back to warming them up…You probably never even got this far and are making a lobster sandwich…All you have to do is take a pot, add about an inch of water to the bottom….salt it up really good with sea salt and bring to a boil. Throw the lobsters in and steam them for like 3-4 minutes…till however warm you would like them. Another way is to throw them on the top grill on the BBQ for a few minutes…or throw them on the engine of your car and go for a little rip…endless ways to eat/heat these things up!
And besides being the best tasting, pre-cooked is very handy. The lobsters are ready to crack open the second you get home! I have eaten them while driving home from the airport before many times!…back before the distracted driving law that is….And if you are having a big party, and people wants them warm, then you only have to warm the lobster up for a few minutes instead of cooking each pot for 20. Plus you have that Atlantic Ocean taste in them, and all your guests think you are the Lobster Cooking God! It’s a win win for everyone!
So that is why we ship them out here freshly cooked folks!! You are going to feel like you are sitting on a patio on the East Coast somewhere, watching the boats leave the harbor…without leaving the comfort of your own homes! And we have had tons of returning customers that now know the secret!
And maybe you are a lobster connoisseur yourself! And that’s awesome! And you enjoy cooking your own….not a problem! We ship lots out live too…We have catered many big events/functions with lobsters that come out snapping!!
We bring in live lobsters on pre-order/pre-payment, 10 lb minimum order. We don’t mess around when shipping these guys, they are pulled from the ocean and shipped immediately via guaranteed shipping. Live lobsters can last up to 48 hours out of the water but we get them to the customers within 12 – 18 hours of them leaving the East Coast waters. A side note on these guys – you have a 8 hour window to cook a lobster should it die.
Oh the scallop.. Something that is usually loved by all seafood fans. Our scallops come from the world famous Digby, Nova Scotia and are jumbo 10/20 count. Rich, tender and a real treat. We don’t usually get too fancy with these. Open the vac sealed bag and allow them to thaw. Lay on paper towel and pat the top to absorb excess water. There is a little piece on them that is called the lock that peels right off, it’s about the size of a fingernail. You can eat them but they are a little chewy. Salt and pepper each side and pan fry in butter or oil over medium heat or a bit above, don’t drop them until the pan is hot. Sear for 2 – 4 minutes, flip and do the same to the other side and good to go!
Snow crab is quickly becoming one of our best sellers. Pretty near half the price of King Crab and many like it a lot better. The snow crab comes cooked and flash froze so you just need to re-heat and eat or thaw and eat cold. We either toss them on the grill (thawed) on low heat until hot or re-steam (inch of water and sea salt in pot) on the stove for about 6 minutes or until hot. You don’t want to leave them too long because you’ll continue to cook the meat and it may stick to the inside of the shell. If done perfect you can crack the shell and the meat will slide right out!
Snow Crab Meat
Snow crab meat with no work! This is cooked, flash froze meat, just thaw it out. A lot like to use this meat to make crab cakes or crab salad.
Our smoked mackerel is hot smoked with skin on. Mackerel lovers rave about this stuff.
Our 6 oz swordfish steaks come in individually vac sealed bags. These are high quality steaks.
Our 6 oz yellowfin steaks come in individually vac sealed bags. These are high quality steaks.
Lobster Shucking 101
This is our Dad from PEI showing you a very detailed way on how to properly shuck a lobster. He was concerned that people may not fully know how and that valuable lobster meat may be going to waste, hah.