Discover Our
Fresh Fish
Arctic Char Fish
FRESH SUSTAINABILY FARM RAISED from the icy cold waters of Iceland. Arctic char is in the trout family, but looks more like salmon. Taste & Texture…its sometimes referred to as “Salmon Lite” because of its flavor and it has a soft, delicate texture. Cooking methods include grilled, baked, broiled, poached, sautéed or smoked.
- Flavor & Texture: More mild than salmon
- Wild or Farm Raised: Farm
- Origin: Iceland
- Fresh / Frozen: Fresh
- Available (*Varies): Year Round
- Substitutes: Trout, Salmon
- Cooking Methods: Bake, Broil, Grill, Poach, Sauté, Smoke
Planning Strategy
Asian Sea Bass. Farm raised in Massachusetts. A true vegetarian fish; eats only plants. This makes it very high in omega-3 and healthy nutrients with zero mercury. Visit their website… www.thebetterfish.com for lots more info and delicious recipes…many chef inspired.
- Flavor & Texture: Mild, sweet, buttery
- Wild or Farm Raised: Farm
- Origin: USA
- Fresh / Frozen: Fresh
- Available (*Varies): Year Round
- Substitutes: Tilapia, Flounder, Haddock
- Cooking Methods: Bake, Broil, Grill, Sauté
Catfish
The Catfish we sell at Bay Lobster are farm-raised in the USA to a marketable size, then processed at the farm, and shipped into our store. Our fresh Catfish fillets are firm, white and have a delicious flavor and a small flake when cooked. Catfish has a tendency to be on the stronger side. Some soak it in milk.
Cod Fish
Fresh caught wild cod from Iceland. Cod is very mild and flaky. Delicious baked or deep-fried.
- Flavor & Texture: Mild, flaky
- Wild or Farm Raised: Wild
- Origin: Iceland
- Fresh / Frozen: Fresh
- Available (*Varies): Year Round
- Substitutes: Hake, Haddock
- Cooking Methods: Bake, Broil, Deeo-Fry, Sauté, Steam
Chilean Sea Bass
You will find Chilean Sea bass cooks up tender with thick moist and tender flakes with a succulent, rich taste that just kind of melts in your mouth. Try it once and you will find your taste buds craving it.
- Flavor & Texture: Rich, buttery flavor with tender, moist, large, flakes
- Wild or Farm Raised: Wild
- Origin: France, Argentina, Chili and South Korea
- Fresh / Frozen: Fresh, Prev. Frozen or Frozen
- Available (*Varies): Year Round
- Substitutes: Grouper, Halibut, Sablefish
- Cooking Methods: Grill, Poach, Sauté Smoke
Grouper Fish
Fresh and wild caught from the USA. Grouper is mild & sweet with a flaky texture. Red grouper is the sweetest of all varieties of Grouper. Grouper is excellent grilled sautéed, baked or deep-fried and great with garlic as well as citrus-based seasonings and salsas.
- Flavor & Texture: Mild, lightly sweet, flaky
- Wild or Farm Raised: Wild
- Origin: USA, Mexico
- Fresh / Frozen: Fresh
- Available (*Varies): Year Round
- Substitutes: Sea Bass, Halibut
- Cooking Methods: Bake, Broil, Fry, Grill, Sauté, Steam
Flounder Fish
Fresh and wild from the beautiful country of Iceland. When small, sole eat shrimp and other crustaceans, while adults eat a variety of fish. Sole is extremely mild, but flavorful…not fishy and has the most delicate flavor and texture. Sole is great baked or broiled after stuffing with one of our crab cakes, and topped with or wrapped around a little butter, peppers, onions, mushrooms, cream, salt, pepper, paprika and parsley and cooked to 145° F. Top towards the end with bread crumbs and parmesan cheese for a golden crispy top.
- Flavor & Texture: Boneless, mild, slightly sweet, soft, delicate texture
- Wild or Farm Raised: Wild
- Origin: USA, Iceland
- Fresh / Frozen: Fresh
- Available (*Varies): Year Round
- Substitutes: Haddock, Sole, Tilapia
- Cooking Methods: Bake, Broil, Fry, Poach, Sauté
Haddock Fish
Fresh and wild Iceland. In the same family as cod. Very mild, flavorful…not fishy. Nice flaky texture. Excellent baked, deep-fried, and poached. It also makes an excellent Haddock Chowder.
- Flavor & Texture: Mild, flaky
- Wild or Farm Raised: Wild
- Origin Common Bold: Iceland
- Fresh / Frozen: Fresh
- Available (*Varies): Year Round
- Substitutes: Cod, Flounder, Hake
- Cooking Methods: Bake, Broil, Fry, Sauté, Steam
Halibut Fish
Fresh and wild from Canada. Halibut is a very lean fish with a firm yet soft texture and a mild taste. Because it is a lean fish, it is easy to overcook as it dries out faster. Excellent grilled, sautéed, baked.
- Flavor & Texture: Mild, taste. Lean with fine-grained dense meat. Dries out easily.
- Wild or Farm Raised: Wild
- Origin Common Bold: USA & Canada
- Fresh / Frozen: Fresh
- Available (*Varies): Year Round
- Substitutes: Sea Bass, Cod, Grouper, Snapper
- Cooking Methods: Bake, Broil, Fry, Grill, Poach, Sauté, Steam
- Flavor & Texture: Rich, buttery flavor with tender, moist, large, flakes
- Wild or Farm Raised: Wild
- Origin Common Bold: France, Argentina
- Fresh / Frozen: Prev. Frozen or Frozen
- Available (*Varies): Year Round
- Substitutes: Grouper, Halibut, Sablefish
- Cooking Methods: Grill, Poach, Sauté Smoke
Lake Perch Fish
- Flavor & Texture: Mild and sweet. Firm but flaky texture
- Wild or Farm Raised: Wild
- Origin: USA, Canada
- Fresh / Frozen: Fresh, Frozen
- Available (*Varies): March – Dec
- Substitutes: Walleye, John Dory
- Cooking Methods: Bake, Broil, Fry, Grill, Poach, Sauté
Mahi Mahi Fillets
- Flavor & Texture: Mildly pronounced flavor. Lean, fairly firm texture, not steak-like, flakes. Dark areas are the bloodline; it is best to trim before or after cooking.
- Wild or Farm Raised: Wild
- Origin: USA, Ecuador, Costa Rica, Brazil, Peru
- Fresh / Frozen: Fresh
- Available (*Varies): Year Round
- Substitutes: Flounder, Grouper, Snapper, Sole
- Cooking Methods: Bake, Broil, Fry, Grill, Poach, Sauté
Salmon (Wild)
- Flavor & Texture: Rich flavor, high oil content, firm texture
- Wild or Farm Raised: Wild
- Origin: USA
- Fresh / Frozen: Fresh, Frozen
- Available (*Varies): May – October
- Substitutes: Sockeye, Black Pearl, Arctic Char
- Cooking Methods: Bake, Broil, Grill, Sauté, Smoke
Scottish Salmon
Organic by United Kingdom standards; the U.S. does not have an organic standard for fish. Fresh and sustainably farm-raised from Scotland. Free of antibiotics, free of hormones, free of all pesticides, free of added synthetic colors.
Snapper (Red/Lane) Fish
- Flavor & Texture: Slightly meaty, mild to slightly moderate flavor
- Wild or Farm Raised: Wild
- Origin: USA, Gulf of Mexico
- Fresh / Frozen: Fresh
- Available (*Varies): Year Round
- Substitutes: Grouper, Mahi-Mahi, Striped Bass
- Cooking Methods: Bake, Broil, Poach, Sauté, Steam
Tilapia Fish
- Flavor & Texture: Mild, tender, flaky
- Wild or Farm Raised: Farm
- Origin: Columbia
- Fresh / Frozen: Fresh, Frozen
- Available (*Varies): Year Round
- Substitutes: Flounder, Haddock, Sole
- Cooking Methods: Bake, Broil, Fry, Grill, Sauté
Swordfish
- Flavor & Texture: Meaty, tastes like a moist, flavorful pork chop
- Wild or Farm Raised: Wild
- Origin: Hawaii, USA, Canada
- Fresh / Frozen: Fresh
- Available (*Varies): Year Round
- Substitutes: Shark, Tuna, Halibut
- Cooking Methods: Bake, Broil, Grill, Sauté, Smoke
Yellowfin Tuna
- Flavor & Texture: Medium-mild flavor with very firm steak-like texture.
- Wild or Farm Raised: Wild
- Origin: USA, Many countries
- Fresh / Frozen: Fresh
- Available (*Varies): Year Round
- Substitutes: Swordfish, Shark, Halibut
- Cooking Methods: Grilling, Roasting, Broiling, Pan Searing, Steaming, Poaching, Smoking, Ceviche,
Trout Fish
- Flavor & Texture: Delicate, mild, almost nutty flavor
- Wild or Farm Raised: Farm
- Origin: USA
- Fresh / Frozen: Fresh, Previously Frozen
- Available (*Varies): Year Round
- Substitutes: Arctic Char, Salmon, Tilapia
- Cooking Methods: Bake, Broil, Grill, Poach, Sauté
Langostinos
FROZEN FROM CHILI
They are like little lobsters or crawfish. They have a taste similar to lobster and can be used in any recipe that calls for shrimp or lobster meat.
- Flavor & Texture: Sweet, Firm
- Wild or Farm Raised: Farm
- Origin: Chili
- Fresh / Frozen: Frozen
- Available (*Varies): Year Round
- Substitutes: Lobster, Shrimp, Crawfish
- Cooking Methods: Steam, Boil
Lobster (Live & Tails)
- Flavor & Texture: Sweet, Firm
- Wild or Farm Raised: Wild
- Origin: USA , Canada
- Fresh / Frozen: Live, Frozen
- Available: Year-round
- Substitutes: Langostinos, Crawfish, Shrimp
- Cooking Methods: Steam, Grill, Boil
Mussels
- Flavor & Texture: Mild, Tender
- Wild or Farm Raised: Wild, Farm
- Origin: USA, Canada
- Fresh / Frozen: Live
- Available (*Varies): Year Round
- Substitutes: Clams, Oysters
- Cooking Methods: Steam, Boil, Grill
Red King Crab
- Flavor & Texture: Medium Mild Flavor, Mild to moderate, sweet flavor
- Wild or Farm Raised: Wild
- Origin: Russia
- Fresh / Frozen: Frozen
- Available (*Varies): Year Round
- Substitutes: Snow Crab, Blue Crab, Dungeness Crab, Crab Mat
- Cooking Methods: Bake, Boil, Grill, Steam
Snow Crab Clusters
Flavor & Texture: Snow Crab have a sweet flavor (not as sweet as king crab) and a delicate texture.
Wild or Farm Raised: Wild
Origin: Canada
Fresh / Frozen: Frozen
Available (*Varies): Year Round
Substitutes: King Crab
Cooking Methods: Boil, Bake, Broil, Grill,
Steam
Photo: Copyright www.canstockphoto.com
Oysters
Serving size is 6 med size
- Flavor & Texture: Flavor varies, Tender
- Wild or Farm Raised: Wild, Farm
- Origin: USA, Canada
- Fresh / Frozen: Live
- Available (*Varies): Year Round
- Substitutes: Clams, Mussels
- Cooking Methods: Steam, Grill, Bake, Broil
Sea Scallops - Dry Packs
- Flavor & Texture: Mild, Sweet, Tender, Chewy if overcooked
- Wild or Farm Raised: Wild
- Origin: USA
- Fresh / Frozen: Fresh, Previously Frozen
- Available (*Varies): Year Round
- Substitutes: Shrimp, Halibut (cut into chunks)
- Cooking Methods: Bake, Grill, Pan, Sauté
Shrimp
- Flavor & Texture: Mild, Best shrimp have a firm texture
- Wild or Farm Raised: Wild, Farm
- Origin: USA, Argentina, Indonesia, Thailand, Vietnam, India, Bangladesh
- Fresh / Frozen: Frozen, Fresh
- Available (*Varies): Year Round
- Substitutes: Langostinos, Scallops, Calamari
- Cooking Methods: Boil, Grill, Steam, Deep-fry, Saute
Fluke Fish
Fluke is in the flounder and sole family. The fillets are larger than flounder and sole. Fluke, tastes very much like flounder and sole; it has a mild flavor and a delicate texture. Fluke can be baked, broiled, deep fried or sautéed. My favorite way to enjoy fluke, flounder, sole or even halibut is stuffed with or rolled around one of our crab cakes and baked to 145°F degrees along with sautéed mushrooms and onions…and my taste buds are quite happy.
Hake Fish
FRESH AND WILD FROM ICELAND
Hake is very mild, slightly sweet taste and cream-colored to slightly-pink flesh which has a somewhat coarse, watery texture. The flavor is similar to Cod, but with a milder taste, a softer texture, and a smaller flake. Delicious baked, broiled, steamed, sautéed or deep-fried. A cheaper alternative to cod or haddock.
Halibut Cheeks
FRESH AND WILD FROM CANADA
These sweeties are awesome cooked with a very simple recipe. Grilled or sautéed with a little of your favorite oil. I personally have come to love avocado oil, add maybe a little butter and a little salt, a little pepper and a little garlic and cook till they reach an internal temperature of 145°F. They are also delicious breaded and fried.