Time to Hit the Seafood Market – Simple Recipes for Healthy Meals

If there’s one thing that says spring loud and clear for foodies, it’s the sudden abundance of fresh seafood flooding the local seafood market. The early spring months bring live Dungeness crab, fresh king salmon, diver scallops and swordfish steaks, among other delectable seafood treats. Just thinking about the bounty of fresh treasures from the sea is enough to make your mouth water. If you’re lucky enough to live near a seafood market, this is the time to start making regular visits. If you live inland, you can still enjoy the ocean’s bounty. Thanks to the Internet, anyone can buy swordfish steaks, fresh king salmon, albacore tuna and a wealth of other seafood without ever leaving their living rooms.

When fresh seafood season rolls around, it’s always nice to have a few new recipes to try out. These are a few favorite seafood delights to grace your spring table.

Tipsy Dungeness Crab in Wine Garlic Sauce

Buy Dungeness crab at your local seafood market if possible, or order live whole Dungeness crab from an online seafood market that ships nationwide. Add 4-5 cloves of chopped garlic to 2 cups of Chardonnay in the bottom of a steamer pot. Bring to a simmer. Place 2 live crabs on a steamer rack in the pot and let steam above the wine and garlic for about 8 minutes per average pound – that is, if the crabs are about 2 pounds each, steam them for 8 minutes. Chill the crabs quickly in ice water. Crack and clean them. Serve with melted butter whisked with a few tablespoons of the pot liquor from the crab steaming.

Grilled Diver Scallops on Rosemary Skewers

Mix a teaspoon of finely minced rosemary with olive oil, salt and pepper. Pour over a dozen diver scallops and turn to coat on all side. Chill in refrigerator for 30 minutes. Cut 8 12-inch rosemary sprigs. Pick the leaves off six inches of each sprig. Soak the rosemary sprigs in water for 20 minutes. Hold two rosemary sprigs together and thread 3 scallops onto them. Repeat with remaining sprigs and scallops. Grill over medium heat for 2 to 3 minutes per side.

Seared Swordfish Steaks

Coat two swordfish steaks (about 1 pound) with salt and pepper. Heat 1 tablespoon of butter and 1/2 tablespoon of olive oil in a frying pan over medium heat. Cook the swordfish steaks for 3 minutes on one side. Turn them over and add 1/4 cup of dry white wine to the pan. Cook for three more minutes. Serve over orzo pilaf.

Looking for more fresh ideas with seafood? Ask for recipes at your local seafood market, or check out recipes at your favorite online seafood market.

Five Ways to Cook Fresh Albacore

It’s almost that time of year again, when fresh albacore is plentifully available at your local seafood market and you can enjoy the succulent, juicy flavor that you’ll never get from frozen albacore tuna from your grocer’s freezer. Albacore tuna is generally regarded as the steak of tuna – the highest quality and most flavorful of all varieties. While yellowfin tuna is more available, many people prefer the milder tuna flavor and firm, meaty texture of albacore above all others.

Buying Fresh Albacore

There are a few signs to look for when buying fresh albacore on the dock or in a seafood market. If you’re looking at whole tuna, the eyes should be clear and the skin should not be slimy. The color should be silvery. Reject fish with a dull gray color. If the fish has already been cut into steaks or fillets, look for clean, white meat without bruises, discolorations or dents. Expect a mild fishy odor that is not so strong as to be unpleasant.

If you buy albacore tuna online, you’ll have to trust the seafood market from which you are buying. Look for a market that offers a variety of fresh seafood, including fresh swordfish, live Dungeness crab and fresh king salmon, as well as other Pacific fish and seafood. Always check the site’s shipping policies and research its reputation online before placing your order.

Five Ways to Enjoy Fresh Albacore

Albacore tuna is a versatile fish that can be prepared in many different ways. Try these five to get you started.

Sauté: Seared Tuna with Salsa

Rinse tuna steaks with clear water. Lightly sprinkle with salt and pepper, then rub with minced garlic. Lightly baste both sides with olive oil. Sear on both sides in a sauté pan, cooking for about one minute on each side. Mix 1/4 cup of sake with 2 tablespoons of soy sauce. Add to the pan and remove it from the heat. Turn fish frequently as it cools. Top with salsa made with tomatoes, green onion, cilantro, lemon juice and soy sauce.

Grill: Charbroiled Albacore Tuna with Red Pepper Sauce

Combine roasted red bell pepper, garlic, chipotle pepper, cumin seed, lemon juice, and apple cider vinegar in a food processor and process till smooth. Add a cup of extra virgin olive oil slowly to emulsify. Mix in rosemary and parsley. Coat fresh albacore steaks with half the mixture and marinate for 30 minutes. Grill the marinated tuna steaks over medium heat for 2 to 3 minutes per side, basting with reserved sauce, and serve with the remaining sauce on the side for dipping.

Poach: Citrus Basted Albacore Tuna Fillets

Heat 1 cup of olive oil over low heat. Add the rind of one grapefruit and continue heating for about 3 minutes to allow the grapefruit essence to infuse the oil. Immerse the tuna fillets in the oil, cooking them to the desired doneness.

Bake: Lemon-Dill Tuna Steaks

Pat albacore tuna steaks dry with paper towels. Brush both sides with olive oil and season with salt and pepper. Place steaks in a baking dish. Place a sprig of dill and several lemon slices on top of each steak. Cover and bake at 400 F. for 15 minutes or until fish flakes easily with a fork.

Ceviche: Fresh Albacore Apple Ceviche

Cut sashimi grade fresh albacore tuna into 1/2-inch cubes. Toss with the juice of three limes and a tablespoon of chopped, seeded jalapeno pepper (you can substitute habanero or another hot pepper variety if you like). Add 1/2 red onion, very thinly sliced. Cover and refrigerate for 15-20 minutes. Peel an apple and shave the flesh into the ceviche immediately before serving. Serve with cilantro, tortilla and cold beer.

What to Know When You Buy Swordfish Steaks (And a Bonus Recipe)

Fresh swordfish is one of the better choices for lean protein. Low in calories and fat, swordfish steaks provide about 22 g of protein and clock in at just about 150 calories for a 4 oz. serving, grilled with no sauce. When you buy swordfish steaks, you’re buying one of the highest quality sources of lean protein and healthy omega 3 fatty acids that you can get. And while you can buy frozen swordfish in your grocer’s freezer, you won’t understand just how incredibly delicious and satisfying fresh swordfish can be unless you live near a seafood market that offers swordfish for sale. If you live nowhere near the ocean, though, don’t despair. You can still buy swordfish steaks from a seafood market online and enjoy the tasty, healthy treat in its fullest flush of flavor.

Fresh Swordfish Steaks: Nutrition Information

Grilled swordfish steaks are a good source of protein – 4 ounces provides as much as 30% of your recommended daily intake of protein – and vitamin A. Swordfish is low in fat and a good source of calcium, vitamin C and iron. It is also relatively high in sodium and cholesterol, something to keep in mind if your diet restricts those.

How to Tell If Swordfish Steaks Are Fresh

When you buy swordfish steaks in the store, you can look for certain telltale signs that the fish is fresh. When you buy swordfish steaks online, on the other hand, you have to depend on the seafood market to deal fairly and honestly with you. Always buy fresh seafood from markets that ship fresh fish in insulated coolers, packed with ice or insulated gel packs to keep the temperature in the right range to preserve freshness. When your swordfish arrives, examine the meat carefully. It may be anywhere from white/ivory in color to pink/orange, depending on the variety of the meat. The raw swordfish steaks should show a clear whorl pattern, and the meat should be firm with no dull or discolored skin. If you’re planning to grill them, buy swordfish steaks that are at least 1 ¼ inches thick.

The Best Ways to Cook Fresh Swordfish

Swordfish is best cooked and served simply. You can bake, broil, grill, smoke or sauté it, as long as you don’t overcook it. One of our favorite ways to enjoy swordfish is grilled with lime, sage and rosemary. Simply combine lime zest, garlic, sage, rosemary, lime juice, olive oil, salt and pepper in a bowl. Lay the swordfish steaks in a 13 x 9 x 2 ½ inch baking pan and pour the marinade over them. Let them marinate for about 15 to 20 minutes. Grill the swordfish steaks over hot coals for about 4 minutes on each side. Serve with rice pilaf and a tomato and cucumber salad.

When you buy swordfish steaks online, especially fresh swordfish, always arrange to have them shipped for delivery on the day you intend to cook them. If you can’t cook them the same day, wrap each steak separately and freeze immediately.

Seafood Market Tips for Cooking Shellfish and Fresh Fish

Fresh fish and seafood aren’t just healthy and good for you – they’re a delicious treat, especially if you can get it fresh caught. That can be tricky unless you live on the pier and know how to find the freshest fish and seafood – or it used to be. Today, thanks to the Internet, anyone can order seafood online and have it shipped direct to their front door within 24 hours. You don’t need to live next door to a seafood market when you can order up a seafood delivery anytime you want.

Of course, many favorite seafood recipes are loaded with calories, cholesterol and other unhealthy things. If you’re used to baked stuffed lobster and lazy lobster pie, deep-friend fish and chips and breaded baked fish, you’re missing out on some of the most delectable ways of preparing fresh fish and seafood. These favorite seafood market tips can give your recipe repertoire a boost and tease your family’s palate with some of the most flavorful, healthful seafood recipes available.

Keep Flavors Simple

Whether you’re cooking diver scallops or fresh halibut, the secret to delicious seafood is to keep the flavors simple. Most fresh white fish – especially ocean fish – have naturally sweet, delicate flesh that flakes easily and cooks quickly. Heavy sauces, breading and betters overwhelm the flavor instead of letting it shine. Instead of heavy breading, try a light dusting of semolina flour or corn meal, and pass up the heavy butter sauces in favor of citrus reductions or a splash of white wine.

Keep Cooking Times Short

Most fresh fish and seafood tastes best when it is just cooked through. The best way to cook diver scallops, fresh halibut cheeks and even specialty seafood like conch meat is to sear it quickly over high heat. Delicate white fish overcooks easily, and becomes dry and unpalatable.

…Or Cook It Longer

On the other hand, while mussels and other seafood can get tough and chewy if you overcook it, cooking it longer can make it tender again. If you’re cooking conch meat, for example, you can either pound it thin and fry it up quickly, or cut it into bite size pieces and simmer it in broth or chowder for at least an hour.

Try It Raw

A favorite way to “cook” seafood is with citrus juices or other acids. Ceviche is a Latin style of preparing fresh seafood like diver scallops, fresh halibut, conch meat and bay scallops. Lime is a favored citrus for preparing ceviche, though some recipes call for lemon, grapefruit or even tangerine. Add chopped peppers, onions and mango for a tasty Caribbean or South of the Border treat.

If you’re looking for a taste of spring to liven up your family’s dinner table or your next dinner party, visit an online seafood market and check out the fresh fish and seafood available for delivery. Even your pickiest eaters will love it.

What You Should Know About Conch Meat

Conch meat is taken from the conch, often called the queen conch, a marine snail that is most commonly found in the waters around the Caribbean island. With the exception of the shell, all parts of the conch are edible, but in the U.S. conch meat usually refers to the foot that attaches the conch to its shell. It is found in the southern Atlantic Ocean and Caribbean Sea, but cannot be harvested in U.S. waters because it is an endangered species in the U.S. Nevertheless, it is widely available frozen, and can often be bought from an online seafood market or fresh fish market.

Conch Sources

Conch may be caught wild or farmed. Farmed conch is generally smaller, more flavorful and more tender. Wild caught conch can grow as large as 4 to 5 pounds, and is usually tougher than farm-raised conch because the muscle is more developed. The flavor is slightly sweet and similar in both taste and texture to fresh clams. Cleaning and preparing fresh conch meat is a chore that includes removing a tough outer skin and pre-cooking to tenderize the meat. Frozen conch meat is often ready to use, though it may have to be pre-cooked.

Cooking Tips for Conch Meat

Conch can be used in nearly any recipe that calls for clams, but the meat is notoriously easy to overcook, at which point it goes from being delightfully chewy to shoe-leather tough. These tips can help you cook tender, sweet conch in many different recipes.

Eat Conch Raw

Conch is delicious raw as ceviche. Slice conch meat thinly and marinate it in lime juice to let the citric acid “cook” it.

Cook Conch Meat Fast or Slow

Conch should either be cooked very fast or very slow. For fritters, steaks and other fried or grilled recipes, cook conch just until the pink flesh turns white and opaque. In soup and chowder, cut conch in small, bite-size pieces and simmer over low heat for at least an hour.

Spices for Conch

Conch is a naturally sweet, firm-fleshed shellfish that blends well with nearly any spices you please. Experiment with Caribbean spice blends, Mexican flavors and Louisiana style spices. Enjoy conch meat in gumbo, stews, chowders, soups and fritters. It is easily one of the most versatile of all seafood.

If conch isn’t available at your local fresh fish market, you can nearly always order it from a California fish market that sells seafood online and offers seafood delivery throughout the country.

What To Expect When Buying Seafood Online

If you’re a foodie, the Internet is completely made of win. Thanks to the proliferation of fresh fish markets online, seafood lovers are no longer stuck with the selection at their local seafood market. Instead, they can order seafood from an online California seafood market or any other fresh fish market that can provide them with the delectable treats they crave. If you’re new to idea and aren’t sure what to expect when you buy seafood online, this simple explanation may make the whole process clearer for you.

Find a Reputable Seafood Market

Before you place your order, do some research online to make sure you’re dealing with a reputable fresh fish market. Many online seafood sites are actual fish markets, located on the pier in their own towns. You can find out about their reputation for quality and service by checking online customer review sites. Generally, if a fish market is known for quality locally, their care will extend to any seafood delivery options they offer.

Read Descriptions Carefully

Since you can’t actually see and smell the fish when you order seafood online, you have to trust that the market will fill your order with the freshest seafood available. There are a few ways to make an educated guess about the freshness of the fish and seafood you order, though. First, know your seafood so that you know when the fish and shellfish you want are available fresh in season. Thanks to modern fishing methods and worldwide fish harvesting, you can nearly always buy just about any kind of seafood you want at any time of the year. There are, however, times when those selections will only be available frozen, canned or smoked. Before you order, make sure that you know exactly what you’re ordering, whether you're wanting to buy smoked seafood, frozen fish of fresh fish.

Check Delivery Policy

Next, check the delivery policy posted on the fish market website to find out when they ship seafood for delivery. The busiest markets ship daily, but your order will only be shipped if it’s received by a specific time. If you miss the cutoff hour, your order will be filled the next day – from the next day’s catch. In most cases, your seafood delivery will be shipped in a cooler packed in dry ice to keep it fresh without freezing it. You should have it within 24 hours of packaging it.

When Your Seafood Delivery Arrives

When your order arrives from the fish market, you should remove the cooler from the outside packaging and check the condition of the contents. Fresh fish and shellfish go bad quickly, so it’s best to prepare it as soon as possible after it arrives. If you’re not  ready to prepare it immediately, store the packaged fish on a bed of ice on the bottom shelf of your refrigerator, away from other foods.

Whether you’re craving fresh diver scallops, Ahi tuna or fresh halibut, you’ll always be able to please your palate when you order seafood from an online fresh fish market. Why take a chance with anything but the very freshest fish?

About Buying and Cooking Diver Scallops

Fresh diver scallops are among the most flavorful, delicate and sweet treasures of all the gifts the sea provides. The creamy, melt-in-your-mouth morsel s rival lobster, crab and fresh halibut for flavor and texture and are miles ahead in ease of cooking. They don’t need heavy sauces or butter to make them palatable. In fact, the only important rule for cooking fresh diver scallops is to watch the time carefully. If you’re looking for a delectable fresh seafood treat that’s easy to cook, look no further than fresh diver scallops – but before you order seafood, you should know these scallop selection, storage and cooking tips. 

What Are Scallops Anyway?

Scallops are bi-valve mollusks related to clams, mussels and oysters. Depending on where you live, the word may be pronounced to rhyme with “gallop” or “dollop.” Scallops move through water by opening and closing their shells, an action that builds the adductor muscle – the hinge that holds the two parts of the shell together. While the entire scallop inside the shell is edible – and enjoyed through most of the world – in the United States, it is this muscle that most people mean when they refer to “scallops.”

There are many varieties of scallop, but the best known are bay scallops and sea scallops.

Bay scallops are small – typically no bigger than the tip of your index finger. Their flavor is sweet, and the texture is creamy and smooth. These scallops cook within 1-2 minutes, and are notoriously easy to overcook, giving many people the impression that they are flaky, tough and rubbery.

Sea scallops are larger, sometimes several inches across and an inch or more thick.  Sea scallops are generally less tender and more flavorful than bay scallops. They cook through in 4 to 7 minutes, depending on their size, but are often served raw as ceviche or in other dishes that call for raw ahi tuna or fresh halibut.

Diver scallops are wild-caught rather than farm-raised. They are hand-picked and harvested by divers who are experienced at choosing sea scallops of the best size.

Tips for Choosing Diver Scallops

Unless you live close to a fish market, preferably one on the pier, you’re not likely to get the best, freshest diver scallops. The scallops you find in your grocer’s seafood cases may be days—even weeks – from their origin. They are often soaked in water and chemicals to increase their weight and preserve them – but the resulting loss of flavor is obvious to anyone who has eaten a truly fresh scallop.

If you’re lucky enough to live near a California fish market where you can buy seafood, look for scallops that are creamy tan to pale pink in color – white is a tell that the scallops have been soaked. You can also ask the fish monger for “dry scallops”. They should have a sweet, fresh smell with a hint of the sea, but no fishy odor, which suggests that they are past their prime.

If you don’t live near a good fish market, you can order fresh seafood shipped from many vendors. If you decide to buy seafood online, be sure to read the delivery terms carefully. Look for a market that ships daily and only ships fresh diver scallops the day they are caught.