Our fish market makes shopping for fresh seafood as enjoyable as eating it. Beautiful cuts of fish gleam in neat rows along side of stacks of clams, shrimp, and mussels. Whether its day boat scallops coming from the Barnegat Light docks, fresh whole fish from up and down the coast, or live Dungeness Crabs flown in from the pacific north west, we pride ourselves in knowing how and where to get it fresh.
The combined business of the restaurant and fish market ensures that every morning we can restock with the freshest seafood possible. Everything we serve comes from our market, so you get to see what we’re serving, before you sit down. Whether you need all the fixins’ for a seafood feast or just a dozen clams, chances are we’ve got what you need.
Tuna – Generally we carry Yellowfin Tuna of sushi quality. It can safely be eaten raw. It is found in open waters of tropical seas worldwide and frequently available locally. The meat is deep red & firm, which changes whitish/grey when cooked through. It has a rich flavor often compared to high quality red meat. It can be served any temperature rare to well done, but we recommend grilled rare to medium rare.
AHI – the Hawaiian word for fire. Yellowfin tuna is graded on a point scale based on color and fat content #1 being the highest grade with #2 and #2+ being very high quality. You will not see anything under a #2 here. Occasionally we do get Big Eye Tuna which normally does not have the color and firmness of the yellowfin, but usually has tremendous fat content making it super moist and delicious. Rare-quickly seared raw in the middle, Med rare still raw in the middle cooked a bit more on the outside, medium-a touch of pinkish red, med well to well cooked through sometimes a hint of pink and well is cooked all the way through.
Salmon – We always carry Atlantic farm raised salmon. We do carry wild salmon when available. A healthy addition to any diet due to the high protein and Omega-3 fatty acid content. The flesh is generally orange to red in color. The wild salmon have a more distinct gamey type flavor as they are fattier & the farm raised is definitely milder in flavor. A very versatile fish it is wonderful served any number of ways and frequently used in specials. In the past few years there has been controversy over the amount of certain toxins in farmed salmon. In 2006 the Journal of the American Medical Association published a study stating the benefits of eating farmed salmon still outweigh any risked posed by the contaminants
Swordfish – Named after its long bill resembling a sword, a non-schooling fish which roams tropical waters worldwide it can grow to over 1000lbs but averages 50 to 400lbs. A particularly popular fish in restaurants. The flesh is generally whitish pink with a mild sweet flavor and firm meaty texture which some say is not matched by any other seafood. Generally cut in steaks and served off the grill. Pairs well with a variety of sauces but can stand on its own as well. Usually locally available.
Mahi-Mahi – Also known as Dorado or Dolphin fish, the name mahi mahi was adopted to avoid confusing these fish with dolphins, which are mammals. Mahi Mahi actually means fish fish in Persian or strong strong in Hawaiian. Found virtually everywhere the waters run warm, although we generally carry Florida mahi in the summer. The flesh is moist and firm with large flakes and a medium to mild flavor. It pairs well with fruits and spicy sauces.
Halibut – The largest of all flatfish resembling flounder but it grows in size of up to 600 lbs. We generally use Alaskan or Canadian. It is very mild, sweet tasting and low fat fish with fine grained, dense meat. We served it filleted rather than in steaks as the filet has no bones. It lends itself to any kind of recipe and should flake when you touch it with your fork.
Grouper – All groupers are members of the Bass Family, found in tropical warm waters-ours generally being Florida to North Carolina. The flesh is firm with large white flakes and a mild flavor. It has become the choice of people concerned with healthy eating because it is nutritious and delicious. We use predominantly red, black, and snowy grouper depending on availability. Beware of imposters as many restaurants substitute fish of lesser quality. One of the best seafood choices it can be used in almost any seafood recipe grilled, blackened, baked and its unique flavor comes out beautifully with just a touch of seasoning fresh herbs.
Red Snapper – A wonderful reed fish from the Florida coasts. With a fine textured mild white meat & a sweet nutty flavor that lends itself well to anything mild to spicy. Whether baked, grilled, blackened, or served whole this mild fish always delivers. It is one of the best known and most desired deep sea delicacies. Similar to grouper though generally less dense and flakier. Another fish that is frequently subject to substitutions.
Flounder – A well known east coast fish The metamorphosis of a flounder is interesting as they are born with their eyes on opposite sides of their head, but as they grow one eye migrates so they are one same side which allows the fish to lay flat on the bottom. Renowned for their fine, tender, yet firm texture. The taste is very delicate, often described as sweet and nut-like. Fillets are prepared broiled or fried. A classic of the Jersey Shore.
Weakfish – A mid-Atlantic fish also known as sea trout, though it is not related to the trout species. The name “weakfish” was bestowed on this fish by recreational anglers because of its fragile mouth structure, which permits a hook to tear out rather easily. The weakfish are members of the drum family, which are all noted for the drumming noises they make. The flesh of weakfish is white, sweet, lean and finely textured. When cooked, the meat is light and sweet, the texture moist and delicate. It makes a delicious meal when fried or broiled.
Redfish – Also known as Red Drum found in the Atlantic Ocean from Massachusetts to Florida which became popular as a food fish after being offered as blackened redfish in New Orleans restaurants. Similar to weakfish or snapper with mild flavor and moist tender loose flakes that do not hold up well on the grill
Tautog – Also known as Taug or Black Fish a member of the wrasse family found in salt water from Nova Scotia to South Carolina. Its flesh is white dry and of delicate flavor, the meat is wonderful and reminiscent of but better than grouper, red snapper, or even striped bass.
Cobia – In a family by itself there are no closely related species but its shape closely resembles a mackerel. A migratory fish wintering in the Gulf of Mexico and summering as far north as Maryland. Cobia rates among the very best in taste and texture of seafood. With good fat content it grills wonderfully and its large flaked white meat resembles Mahi Mahi When raw, cobia is soft and juicy comparable to Toro tuna or Chilean sea bass. Cooked, it is flaky very white and delicious.
Wahoo – Known as Ono in Hawaii is a close relative to King Mackerel. Ono flesh is whiter, flakier, and has a more delicate texture than the meat of other fast-swimming ocean fish like tuna and marlin. Firm white tasty meat is the foundation of Wahoo popularity. Ono is a Hawaiian word meaning “good to eat.” Great on the grill and can be enjoyed with a light sauce or by itself. Care should be taken not to over cook as it is quite lean.
Chilean Sea Bass – A deep water species also known as Patagonian tooth fish, caught in southern ocean waters near and around the Antarctica. The Chileans were the first to market tooth fish commercially in the US earning the name Chilean Sea Bass, although it is really not a bass and it is not always caught in Chilean waters. It has delicate firm, brilliantly white flesh and a sweet melt in your mouth flavor.
Bluefish – A well known east coast migratory fish. Local fisherman are often seen catching them off our beaches. Bluefish are somewhat oily and strong flavored. Cutting out the bloodline and cooking the white filets with acidic foods such as lemon or wine and tomatoes and onions helps to lighten the flavor as well as retain the healthy oils.
Monkfish – The monkfish, known variously as the goosefish, anglerfish, or “allmouth,” is a large, ugly, bottom-dwelling fish found in the coastal Atlantic area. The only edible portions of the monkfish are its muscular tail and its liver. The tail meat of the monkfish is delicious: dense, sweet, and very similar to lobster tail meat in both flavor and texture, hence the nickname “poor man’s lobster”.
Opah – Also referred to as Moonfish from the waters of the South Pacific from Hawaii to New Zealand. Because they are not found in schools they are not caught in huge quantity. It has large grained flesh, which some compare to tuna, is rich and fatty with an oily sweet flavor. It has a beautiful pink color when raw but turns white when cooked.