Seafood

Culinaria Seafood Department

Culinaria's selection of seafood is the freshest fish you can get without catching it yourself! Our Seafood buyer is continuously and directly working with the fishing boats and farms that will bring you daily deliveries of fresh fish from around the world as well as farm raised and frozen fillets.

If it’s in season, we will have it! But, if it should sell out, we would be pleased to place a special order for you. Our large selection of seafood will be sure to suit any of your dining or entertaining needs.

Culinaria’s seafood experts inspect each product for quality and freshness. They can tell you anything you want to know about your fish -- where it comes from -- even what school it attended! You can turn to our experts for answers to your questions about seafood options, new products or cooking tips and recipes. Let them help you create the perfect, restaurant-quality seafood experience!

Our daily shipments include seasonal catches and often a few surprises so be sure to check in often to see what our “Culinary Catch” has to offer:

A visit to our Seafood Department includes a vast array of fresh and frozen selections as well as all the marinades, sauces, seasonings, herbs and other ingredients you need to complete a meal with seafood as the centerpiece.

You can count on Culinaria daily for the following:

  • Alaska King Crab Legs
  • Large Snow Crab Legs
  • Wild Gulf Shrimp, as well as peeled and cooked varieties
  • Barramundi
  • Sea and Bay Scallops
  • Smoked Salmon
  • Sushi
  • Tuna Steaks
  • Trout
  • Salmon
  • Orange Roughy
  • Alaskan Cod
  • Crawfish
  • Lobster Tails
  • Full Circle Halibut, Mahi Mahi, Yellowfin Tuna, Cod, Keta Salmon & Swordfish Steaks

Then there are our specialty items made in house like Parmesan Panko Tilapia, Bourbon Pecan Salmon and our delicious Italian and Garden Vegetable Salmon Burgers.

At Culinaria, we will offer seasonings and we can steam, bake or oven fry your selections for you at no extra charge. But if you prefer to do the cooking, the following information will guide you through the process:

Cooking Fish

  • The "10-minute rule" is a good guide to cooking fish and applies to baking at 450°F, broiling, grilling, steaming and poaching only. Measure the fish – whole, steaks or fillets – at its thickest part. Calculate 10 minutes of cooking time per inch of thickness. Cook a one-inch thick fish steak 5 minutes per side.

  • Pieces of fish that measure one-half inch or less need not be turned.

  • Add five minutes to the cooking time if the fish is cooked in foil or sauce. Double the cooking time for frozen fish that has not been defrosted.

  • Fish is done when the flesh is opaque and begins to flake easily. If checking with a thermometer, fish is usually ready when the internal temperature reaches 145ºF.

  • “Shell on” products such as mussels, clams and oysters should be purchased alive. Shells of live clams, mussels and oysters may gape naturally, but will close tightly when tapped, indicating that they are alive.

  • Live crabs and lobsters will show some leg movement.

  • Live lobsters will curl their tails tightly beneath them when handled.

  • Freshly shucked oysters and scallops have a fresh odor. A clear, slightly milky or light grey liquid should surround freshly shucked oysters.

  • If in doubt about the source of raw oysters, clams and mussels, ask our seafood market associate to show you the shipper’s tag that accompanies “shell on” products or check the shipper number on the container of shucked oysters.