Although Tilefish look their best when they are still swimming, it is their flavor we're really going after, not their beautiful rainbow colors. Mild tasting but with an almost lobster-like flavor, Tilefish is a rather unique option. The meat cooks up nice and white with a moist, firm texture.  Tilefish can be sauteed, poached, broiled, or baked. Keep in mind that it is somewhat of a lean fish. 

Fresh from the waters of Florida comes our 16-20 ct. Sun Shrimp.  At harvest, the shrimp are immediately dipped in an ice slurry that will quickly preserve them. They arrive at their packing plant within minutes where they are washed, graded and packed so they can be shipped directly to us within a couple hours after harvest. Sun Shrimp have a firm, crispy texture and exhibit no odor whatsoever. The shrimp are all natural with no chemicals, antibiotics or preservatives used. 

We have been seeing consistent and quality product in from Lake Erie, with fresh shipments of Large and Jumbo Walleye as well as Yellow Perch arriving a couple times a week. We are just a couple weeks away from the true lake season opener. 

Yellow Perch are one of the finest flavored of all pan fish. The white, flaky meat is firm, white, and sweet-tasting. Cooking methods include sauteed, broiled, grilled, baked and steamed.
 

We just received a fresh shipment of  Whole Jumbo and Medium Walleye.  Expect a clean white meat with a small flake and excellent, sweet flavor. Walleye is adaptable to just about any cooking method, including sauteed, broiled, baked, pan fried & smoked.