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Fresh seafood is seafood that has been caught recently and has not been frozen or otherwise preserved. Fresh seafood is generally considered to be of higher quality than frozen or preserved seafood, as it has a more desirable flavor and texture. It is also often richer in nutrients, such as omega-3 fatty acids, than seafood that has been frozen or preserved. Fresh seafood is typically found at fish markets and specialty stores, and can also be purchased directly from fishermen or seafood producers. It should be consumed as soon as possible after being caught to ensure maximum freshness and flavor.
Explore the freshest deals, markdowns, and exclusive Seafood coupons to secure unbeatable prices on premium flash-frozen delights such as king salmon, sockeye salmon, smoked salmon, Alaskan halibut, king crab, shrimp, and more.
Dive into a culinary experience that combines exquisite taste with health benefits. Indulge in succulent, tender, and juicy fish, whether it’s grilled, boiled, or baked.
Alaskan Salmon, a sought-after delicacy, is now within reach—whether wild-caught or farmed, have fresh Alaskan salmon conveniently shipped to your doorstep.
Gone are the days of trekking to Maine for the world’s best lobster. Thanks to online seafood retailers, enjoy the finest lobsters delivered straight from the source to your home.
Experience the convenience of swift home delivery, ensuring your seafood goes from the boat to your door in no time.
Prioritize your health with a diet rich in fish—opt for lean seafood with fewer calories and ample protein.
Make smarter seafood choices; shrimp and prawns, low in mercury and calories, emerge as excellent options for a healthy and delectable diet.
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Delivering fish via next-day air comes at a price, so seafood stores sell in bulk to make purchases more cost-effective.
Save on sushi grade and exotic fish from top fish retailers.
What are Wild-caught seafood?
Wild-caught seafood refers to fish and other marine species harvested directly from their natural habitats, such as oceans, rivers, and lakes, as opposed to being raised in aquaculture farms. This method involves capturing fish through traditional fishing techniques like nets, traps, or lines, allowing them to grow and develop in their natural environments. Wild-caught seafood is celebrated for its distinct flavors, textures, and nutritional profiles influenced by the diverse ecosystems in which these marine creatures thrive. This method of harvesting is often considered more sustainable, as it aligns with the natural reproductive cycles of the species and minimizes environmental impact. Consumers who prioritize the traceability, authenticity, and unique qualities of seafood frequently opt for wild-caught varieties, appreciating the connection to the oceans and the traditional practices involved in their procurement.
However, wild-caught seafood can also pose some challenges and concerns. Overfishing and unsustainable fishing practices can harm marine ecosystems and biodiversity, and wild-caught seafood can also be more expensive and less readily available than farmed seafood.
What are Wild salmon?
Wild salmon refers to salmon species that are caught in their natural habitats, such as oceans and rivers, as opposed to being raised in aquaculture farms. These salmon embark on epic journeys, swimming upstream to spawn and complete their life cycle. The term typically includes various species, with some of the most renowned being sockeye, coho, king (chinook), and pink salmon. Wild salmon is highly valued for its rich flavor, firm texture, and vibrant color, attributes shaped by the diverse ecosystems in which they thrive. In contrast to farm-raised salmon, wild-caught salmon often has a more varied diet, contributing to its distinctive taste. Health-conscious consumers often choose wild salmon for its nutritional benefits, including omega-3 fatty acids, which are essential for heart health. The sustainable harvesting practices associated with wild salmon align with environmental and ethical considerations for conscientious seafood enthusiasts.
What is Alaskan sockeye salmon?
Alaskan sockeye salmon, scientifically known as Oncorhynchus nerka, is a species of Pacific salmon native to the waters of Alaska. Recognized for its vibrant red flesh and rich flavor, sockeye salmon is highly sought after in the culinary world. This species spends the majority of its life in the ocean before returning to its natal freshwater streams to spawn. Sockeye salmon is prized for its distinct taste, firm texture, and high oil content, making it ideal for various culinary preparations, including grilling, baking, and smoking.
Alaskan sockeye salmon is a significant part of the state’s commercial fishing industry, with fisheries employing sustainable practices to maintain the health of the wild salmon population. These efforts contribute to the appeal of Alaskan sockeye salmon for environmentally conscious consumers who appreciate responsibly sourced seafood. The fish’s natural diet of marine organisms, including krill and shrimp, contributes to its unique flavor profile and nutritional benefits, particularly its omega-3 fatty acids.
Maine lobster?
Maine lobster, also known as American lobster, is a species found in the waters off the coast of Maine. It is known for its large size, distinctive clawed arms, and flavorful, tender meat. Maine lobster is a valuable commercial species and a popular choice for home cooks and professional chefs. It is typically caught using sustainable fishing practices and is considered a high-quality, nutritious source of protein. Maine lobster is often served boiled, steamed, or grilled and can be enjoyed in various dishes, from classic lobster rolls to more elaborate seafood feasts.
What does sustainable fishing mean?
Sustainable fishing means preventing overfishing and rebuilding overfished stocks by adapting to the reproductive rate of seafood to maintain a balance and ensure the survival of all species.
When shopping for seafood, look for the MSC blue fish tick.
This label helps you trace the seafood back to healthy fish populations that have been sustainably fished.
Fish High in Omega-3s
Salmon
Herring
Anchovies
Sardines
Trout
Which one is Better? Wild-Caught or Farm-Raised
Which one is best for you isn’t as straightforward.
Wild-caught live in natural waters and taste better, while farm-raised fish live in fish farms.
Both types can have mercury.
Wild-caught tend to be leaner and lower in omega-3s and saturated fats.
Farm-raised tend to have more omega-3s and are fed antibiotics.
Farm-raised fish are cheaper than wild-caught ones as they cost less to harvest, process, and transport.
The large numbers of fish in fish farms can be breeding grounds for bacteria, sea lice, and various diseases.
Farm-raised is a sustainable and eco-friendly option.
What Fish are High in Mercury?
King Mackerel
Imported swordfish
Imported marlin
Shark
Tilefish
Avoid bluefin and bigeye tuna steaks.
Is Cheap seafood Good?
You get what you pay for! Fish spoil quickly!
Farm raised is always cheaper compared to wild-caught.
If a Fish retailer sells at surprisingly low prices, it may substitute quality fish for cheaper alternatives.
What is a Fish Market?
A fish market is a marketplace for selling live and fresh fish and fish products.
Other names for the fish markets include seafood market, fish mart, Fisherman’s Wharf, dock, and embarcadero.
What are the different types of seafood?
Seafood includes all wild caught or farmed fish.
Different types of seafood include freshwater and saltwater fish, molluscan shellfish, and crustaceans.
Is Cheap seafood Good?
You get what you pay for! Farm raised is always cheaper compared to wild-caught.
Top Sellers
Alaskan Salmon
Alaskan Halibut
Alaskan Giant King Crab Legs
Alaska Smoked Salmon
Alaskan Scallops & Razor Clams
Alaskan Cod & Rockfish
Lobster Tails
Alaskan Smoked Halibut and Sablefish
Alaskan Shrimp
Calamari & Octopus
Alaskan Salmon Jarred or Canned
Chilean sea bass
Snapper
Are Frozen wild-caught fish better?
Frozen wild-caught fish are caught in the wild and then frozen to preserve their freshness. This standard method of preserving fish allows the fish to be stored and transported without spoiling. Frozen wild-caught fish is generally considered to be lower quality than fresh wild-caught fish, as the freezing process can affect the flavor and texture of the fish. However, it can still be a good source of protein and other nutrients and is often more convenient and less expensive than fresh fish. Frozen wild-caught fish is widely available at supermarkets and specialty stores.
Frozen wild-caught fish is just as nutritious as fresh fish; the fish that is appropriately frozen right after harvest retains its nutritional value, moisture, and taste.
