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There are two varieties of US East Coast hard-shelled clams referred to as quahogs (the Indian word for clam), but the clams are more commonly named according to their size/age. The size of a clam is a measure of the width across its hinge or the thickness.
The taste of lobster meat is a cross between a meatier version of shrimp and a sweeter version of crab without the fishy smell.
Blue mussels have a distinctive rich, sweet taste, like a blend of oysters and clams. Mussels should look and smell fresh and have tightly closed shells. Mussel meats, which range from white to orange, are plump and tender, but less soft than clams.
Oysters – Blue Point
The Blue Point Oyster name has become generic and so the flavor can vary. Generally, Blue Point oysters have satiny, almost liquid meats with a high brininess and very mild flavor. Genuine Blue Point Oysters have a fresh, crisp, firm texture, with a sweet aftertaste that sparkles with salinity.
Sea Scallops offer one of the most sought flavors in seafood. They are naturally high in sugars which relate to a beautifully caramelized product. Sea Scallops are a easily portioned for any application. Our scallops are sourced from New Bedford, MA.
Shrimp – Argentine Reds
Wild-caught Argentinian Red Shrimp are big and beautiful, with a unique natural tinted red hue. They are fresh, sweet, and robust… people say that the texture and the flavor are like lobster!
Available in Large (peeled & de-veined) sizes.
Shrimp – Key West
Like most shrimp that turn pink after cooking, Key West Pink Shrimp are a beautiful pink color and turn opaque after cooking.
Available in Medium (shell-on), Large (peeled & de-veined), and Jumbo (shell-on) sizes.
Sold by the pound.
Stone crab is different from Maryland crab, Dungeness, or King crab. It has a distinctive texture. It does taste best with the Dijon cream sauce, not tartar or red cocktail sauce. It’s very mild, slightly sweet.