catfish is as central to the culinary and cultural heritage of the south as the chili pepper is to the southwest. to avoid the muddy flavor of wild catfish, the catfish we offer are farm-raised in ponds where they are grain fed at the water's surface. we get ours next door from carolina classics, where they not only raise the fish, but produce their own top-quality grain feed as well.
the codfish has long been one of the most important food fish in the world. as early as the 14th century, the pursuit of new fishing grounds for cod led the basques, long a seafaring people, to the new world, where they found seas teeming with cod. cod's sweet lean flavor now makes it a favorite in some of the best seafood restaurants. widely used in fish and chips, cod has a delicate texture, firm, flaky flesh, and extremely low fat content, making it both highly nutritious and adaptable to most cooking techniques and recipes.
the most famous of the flatfish, flounder is very sweet and very flaky. because of its delicate texture, we recommend simple cooking methods, such as panfrying or broiling.
with its moderately firm texture and delicate flavor, grouper has been a favorite of gourmands for years. due to its super-low fat content, it's becoming equally popular with doctors and nutritionists. one taste of the beauties we're getting hook and line from north carolina, and you'll count yourself amongst the growing legions of grouper groupies. because it tends to dry out when baked or broiled, we recommend poaching, braising, pan-frying or stewing.
delicate and sweet, but firmer in texture than other members of the flounder family. we get our halibut from southeastern alaska where they are caught using long lines
the brilliant golden green skin of the mahi mahi, which literally "turns on" like a neon sign when the fish are excited or feeding, is the sort of sight that inspires poetry.
also known as red drum, redfish is a gulf coast classic. it's a delicious and versatile saltwater fish, made famous by chefs like new orleans native paul prudhomme, whose blackened redfish is the stuff of legend. with a mild flavor, white flesh, and robust texture, redfish stands up well to many cooking methods.
amongst our most popular fish. we carry wild king salmon, farm-raised atlantic salmon, salmon fillets, and smoked salmon.
this fish is so beautiful to look at that you almost feel guilty cutting into it. once you taste the incomparably sweet and delicate meat, however, you'll be ready to sign on as a card carrying philistine. we market only the finest quality domestically produced snapper. pan sear the fillets, or try baking, grilling, or steaming the fish whole.
known alternately as rockfish by newcomers from maryland, the striper is a great friend of chef and angler alike. teddy roosevelt used to fish for these guys in the potomac after a hard day's work on the hill. we get ours the same way, with hook and line.
known also as st. peter's fish - biblical scholars believe that tilapia was the disciple's quarry - tilapia lives up to the divine connotations implied, especially if you aren't crazy about stronger tasting fish. a very mild fish, tilapia lends itself to simple cooking methods; a quick saute with some olive oil and fresh dill is about as good as it gets on this side of the pearly gates. farm raised in ecuador.
the fish that made campfire cooking famous. we're getting ours from carolina mountain, which makes its home in the beautiful smoky mountain region of western north carolina. they raise their trout in concrete raceways fed by an abundance of pure, crystal clear spring water. if that sounds like a lot of work, it is.
with its subtle yet distinct flavor and flesh so tender it melts in your mouth, tuna is a true delicacy. our tuna is primarily sashimi-grade, suitable for serving as sashimi or sushi. when cooked, tuna is best enjoyed grilled or pan-seared as a steak. most of all, we like to save some, regardless of the way we prepare it, to serve cold the next day with a dill or cucumber sauce, or atop a bed of greens.
raised on virginia's own eastern shore by a second-generation family of uva grads who tend their beds with a whole lotta love, and, incidentally, throw the best fourth of july bash this side of 1776. what else can we say except shuck 'em, suck 'em, and chase 'em with an ice cold beer. wahoowa!
the best reason to look forward to spring during the cold days of winter is succulent blue crab meat. so when the season is in heat up those pans, get out the worcesteshire sauce and bay seasoning, and fix yourself some crabcakes - and enjoy!
just you try to name a better appetizer. we dare you.
delicious raw, oysters are also a lot of fun to grill. set the grate about 6 inches above the hot coals and grill the oysters, upright, for 3 minutes, or until the lids loosen. serve with lemon wedges, tabasco sauce, and fresh cracked black pepper, and then bask in the white hot glow of your guests' undying gratitude. we carry a wide selection of different oysters.
ours are dry-packed, which means they haven't been dipped in any of those yucky chemicals. the result is firm yet tender, mild but distinct, delicate, juicy, succulent, oh-so-sweet... and we could go on and on and on. if you want to hear more let us know -- we'd be all too happy to gush.
after years of unfortunate ignorance, americans are finally catching on to what the rest of the world has known all along: squid is really, really good. if you've never prepared squid at home before, the trick is to cook it either a very short time (no more than two minutes) or a very long time (no fewer than thirty minutes). the best quick techniques are deep-frying, sauteing, grilling and stir-frying. the best slow cooking technique is braising. (especially in wine - yum!)
soft shell crabs
Corvina (sea Bass)
Fillet Of Sole
shad are a member of the herring family with a long and distinguished history in virginia. they spend most of their lives in the ocean, returning to the rivers of their birth only to spawn. it's during this time that the female shad are caught and their roe sacks, long considered a delicacy in virginia, are harvested. it's only available for a short time during the limited spring fishing season, and when it's here, it goes fast!
Soft Shell Crab
soft shell crabs are crabs that have recently molted their hard shell, leaving their outer carapace soft enough that when cooked, the entire crab can be eaten. (in the united states, blue crabs are the main species used.) blue crabs, and soft shell crabs in particular, are central to the culinary heritage of the chesapeake bay region. a rite of spring, soft shell crabs are available for only a short period traditionally beginning around the first full moon in may, although the exact date varies.
ound on the atlantic coast of north america, the maine lobster can grow to a body length of 25 inches and a weight of over 44 pounds, making it the heaviest crustacean in the world. a delicacy in america since the mid-19th century, live maine lobsters can now be enjoyed worldwide. we can special order live maine lobsters in a variety of different sizes.
We are a local, family-owned retail and wholesale business located in downtown Charlottesville, VA. We offer world-class fresh fish, shellfish, and seafood, utilizing a tandem wholesale/retail business model that guarantees a quick turnaround of product. We specialize in sashimi-quality fresh fish, Japanese groceries, and expertly prepared Sushi. Stop in today to enjoy our pure, fresh seafood products and friendly, personal service.