Mahi Mahi

Mahi mahi, also known as dolphinfish or dorado, is found in warm waters throughout the world. A flavorful fish with firm, white flesh, mahi mahi can range in weight from 3 to 45 pounds. Mahi mahi is an excellent source of protein, selenium and niacin. ECO-TIP: Mahi mahi is an Ocean's Alive "Eco-Best" when from the U.S. and caught by troll or pole. … [Read more...]


This indulgent appetizer ingredient is packed with an array of nutrients including vitamin B12 and omega-3 fatty acids. Caviar is simply sieved and lightly salted fish roe (eggs). Sturgeon roe is premium and considered the "true" caviar. The three main types of caviar are beluga, osetra and sevruga. The best (and priciest) is from the beluga sturgeon found in the Caspian Sea. Beluga caviar … [Read more...]

Halibut (Pacific)

Halibut is a member of the Flatfish family and is found in both the Atlantic and Pacific waters. The largest of all flat fish, halibut have an average weight of about 25 - 30 lb, but can grow to be as much as 900 lbs. Halibut has firm white meat and a mild flavor and is an excellent source of the important antioxidant mineral selenium . This seafood delight also contains brain-boosting B … [Read more...]


Scallops are a nutritional powerhouse and an epicurean delight. The sea scallop (Plactopecten magellanicus) is the largest of the scallops. There are approximately 20-40 in one pound. The raw meats are creamy white in color and sometimes slightly orange due to the food (algae) they consume. The bay scallop (Argopecten irradians) resides in bays and estuaries from New England to the Gulf of … [Read more...]


There are two basic varieties of clams – Hard Shell Clams and Soft Shell clams. Soft shell clams found in the Atlantic include the ubiquitous steamer. Other East Coast hard shell clams include littleneck ( The most notable west coast hard shell clams are the pismo found on Pismo beach. Small butter clams are found further north in the Puget Sound area are small and very tender clams. Soft … [Read more...]


Shrimp is America’s favorite shellfish. In general, shrimp can be divided into two broad categories - warm-water shrimp and cold-water shrimp. Those hailing from the colder waters are smaller and have more succulent meat. The size categories, which determine price, are: colossal (10 or less per pound), jumbo (11-15), extra-large (16-20), large (21-30), medium (31-35), small (36-45) and … [Read more...]


Crabs are the second most popular shellfish (after shrimp) in the United States. There are two types of crabs- fresh and saltwater, with saltwater being more common. Pacific crabs include Dungeness and King crab; while the Atlantic and Gulf coast net Blue crab and Stone crab (in Florida). Soft-shell crabs are Blue crab that have shed their shells and are available from April to … [Read more...]


Lobster, the king of the Crustacean family, is enjoyed around the world. The most popular variety in the United States is the Maine lobster, or American lobster which is found off the Atlantic coast of the northern United States and Canada. Spiny lobsters - also known as rock lobsters -are found in the waters off Florida, Southern California, Mexico, Australia, New Zealand and South … [Read more...]


From gumbo to etouffee, crayfish (most well known as crawfish or crawdads) have a special place in southern cooking. Resembling tiny lobsters, crayfish are variety of fresh water crustacean and range from 3 to 6 inches long and between 2 and 8 ounces. In addition to taking a place at the table in many of the southern parts of the United States - particularly Louisiana and Mississippi - … [Read more...]


Escargot, the French word for snail, has been a culinary delicacy for thousands of years. The best-known varieties today are the vineyard (or Burgundy) snail and the petit-gris. The vineyard snail, grows to about 1 3/4 inches and has a yellowish brown shell. These snails dine on grape leaves and are considered the best eating. The smaller French petit-gris, which is about 1 inch in length, … [Read more...]

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