ON THIS PAGE: Clams - Crab - Halibut - Lobster Mussels - Oysters - Prawns - Scallops
Explore information and sources to buy seafood online, including King Crab Legs, Sea Scallops, Alaskan Halibut, Black Tiger Prawns, Dungeness Crab (both Dungeness Crab Cakes & Dungeness Crab Meat, Australian Lobster Tails, Hama Hama Oysters, Penn Cove Mussels and Petite Manila Clams
Clams
Though the word "clam" applies to all bivalve mollusks, in the United states the word in most popularly applied to the edible varieties that burrow in sediment.
Petite Manila Clams
Manila Clams, in the Venus family of clams, is also popularly known as Filipino Venus, Japanese littleneck, cockle or carpet shell and as a "steamer clam." Manila Clam size can reach 3 inches by 1.5 inches and comes in a wide array of colors. Their native range is from coastal Siberia to China, but oyster spat from Japan has introduced the species to the North American coast and ranges from British Columbia to central California.
Petite Manila Clams are among the sweetest and smallest of hard-shell clams popularly found in seafood markets. Steaming is the most common method of preparation, but Manila Clams may be enjoyed raw. They are often used in pasta dishes and soups.
Crab
Crab makes up 1/5th (about 1.5 million tons) of all marine crustacean seafood consumed worldwide. Popular crab seafood products to buy include:
Dungeness Crab
Rated a "Best Choice" for sustainability by Seafood Watch, Dungeness crab is named after Dungeness, Washington and ranges along the North American west coast from the Aleutian Islands in Alaska to Point Conception, California.
Dungeness Crab Cakes
Dungeness Crab Meat
The delicate, sweet flavor of Dungeness Crab meat makes up about 25% of the crab's total weight; the larger the crab the higher the meat to shell ratio. Dungeness crab may be purchased live or cooked.
King Crab
Also known as stone crab, Red King Crab is a large species that makes up over 90% of king crab harvest since it is the most prized for its meat. Red King Crab naturally ranges in the Bering Sea between St. Lawrence Island and the Alaska Aleutian Islands. The Deadliest Catch documentary television program aired by the Discovery Channel has brought the dangers of King Crab fishing to popular notice.
King Crab Legs
King Crab leg span can reach 6 feet, making them a prized seafood. Generally pre-cooked aboard the ships that catch them, King Crab legs are generally boiled, broiled, steamed, baked or grilled to re-heat them. King crab legs are often paired with beef for "surf and turf" dishes.
Halibut
Largest and probably the most highly regarded seafood flatfish, Halibut are a right eye flounder that ranges in both the northern Atlantic and Pacific oceans. They average 24-30 pounds, but have been caught as large as 734 pounds.
Alaskan Halibut
Atlantic Ocean populations of Halibut have depleted due to overfishing and almost all Halibut served in North America comes from the Pacific. Alaskan Halibut makes up 80% of the North American Halibut catch. Prized for the delicate sweet flavor and pure white color of its firm and flaky meat, Alaskan Halibut is suitable for baking, broiling, deep-frying, grilling, pan-frying or poaching. The especially sweet and tender Alaskan Halibut cheeks are widely considered a delicacy.
Lobster
Although clawed varieties are officially associated with the name "Lobster," the word is popularly used to describe a wide variety edible crustaceans, such as Spiny Lobsters and Slipper Lobsters. Lobsters are an economically important seafood.
Australian Lobster Tails
Australian rock lobster belongs to the spiny lobster group of crustaceans and typical specimens offer are 10 inches long and offer one to two pounds of meat. As a rock lobster living in warm marine water, Australian lobster tails are delicate, yet firm and is suitable for boiling, broiling, deep-frying, grilling, and pan-frying.
Mussels
Mussel is the common name for many families of bivalve mollusks and range from saltwater to freshwater habitats. The 17 species of edible mussels are distinct from other bivalves, such as clams because their shells are elongated and asymmetrical.
Penn Cove Mussels
Penn Cove Mussels are among the most popular mussels served in North America and have been farmed in the cold waters off Whidbey Island, Washington since 1975. Low is fat and high in Omega 3 fatty acids, calcium and magnesum, Penn Cove Mussels are small, sweet and best suited for steaming.
Oysters
Oysters are a bivalve mollusks that live in marine or brackish water habitats, usually grouped in oyster beds or oyster reefs that attach themselves to intertidal or subtidal zones. Oysters have been farmed as seafood since the late 1800s.
Hama Hama Oysters
Freshwater Hama Hama Oysters are noted for their firm flesh and fresh, saltwater flavor. They are harvested from the cold waters of the Hamma Hamma River in Washington State and are suitable to be eaten pickled, smoked or steamed.
Prawns
Prawns are similar to shrimp and boxer shrimp, but have claws on three pairs of their legs where the latter on only two. Prawns range worldwide and are available in a variety seafood species.
Black Tiger Prawns
Black Tiger Prawns are widely cultured for seafood. Naturally ranging in the Indo-West Pacific from the eastern coast of Africa and the Arabian Peninsula,to South-east Asia and the Sea of Japan. Black Tiger Prawns also populate eastern Australia, the Mediterranean Sea, Hawaii and Atlantic coastal areas of Florida, Georgia and South Carolina. Black Tiger prawns may be baked, boiled, deep-fried, grilled, pan-fried or steamed.
Scallops
Scallops are marine bivalve mollusks that are found in all of worlds oceans and many are prized as seafood. Scallops, like oysters, have a central adductor muscle. Because Scallops are the only migratory bivalve and actively swim, this adductor muscle is more highly developed and the shell more regularly shaped than other bivalves.
Sea Scallops
Atlantic sea scallops are the largest scallop fishery in the world. Sea scallops are commonly harvested by scallop dredges or bottom trawls, but hand-catching by divers to produce better quality catches and reduce damage to damage to undersea flora or fauna is becoming more common. Sea scallops two types of meat: the meaty adductor muscle (or scallop) and the soft roe (or "coral"). The adductor muscle is commonly pan fried or deep fried. They may also be served raw, dried, steamed, grilled or boiled.