FRESH FROM OUR SEAFOOD DEPARTMENT

We pride ourselves on offering a fantastic selection of seafood options to meet all your needs. From fresh catches to premium, frozen favorites, our seafood department is stocked with a wide variety of high-quality fish, shellfish, prepared meals, and all the fixings you need to enjoy a wonderful seafood meal. Whether you're planning a special dinner or have goals to add more high-quality protein for wellness and family health, or both, we have everything you need to make your seafood dishes truly memorable.

WHY YOU SHOULD EAT SEAFOOD

Seafood is not only delicious, it's very high on the list of smart lifestyle habits that support positive health and nutrition benefits at every age and stage. According to the Dietary Guidelines for Americans, the American Heart Association, the American Diabetes Association, the Academy of Nutrition and Dietetics, and the American Academy of Pediatrics, eating nutrient-dense seafood twice per week is a great value!

• Excellent Source of Protein: Seafood provides high-quality, lean protein.
• Low in Fat: Many species have 3 grams or less total fat and 1 gram or less saturated fat per 3 OZ. serving, which makes it a low-calorie, high-quality protein.
• Good Source of Vitamin D: Seafood is one of few foods that may be a good source of Vitamin D.
• Important Micronutrients: Fish and seafood deliver a range of micronutrients too - potassium, selenium, magnesium, calcium, zinc, iodine and iron.

TIME-CRUNCHED? DIVE INTO SEAFOOD FOR QUICK, DELICIOUS MEALS!

Seafood has a secret - most fish and shellfish are quick to cook, and easy to season and serve! When life is busy, seafood is a go-to that can be cooked in so many ways. Check them all out here and make your plan to stock up and eat seafood two times a week! Our seafood team is ready to help you enjoy a great seafood meal tonight! They can steam or fry your fresh choices and have prepared fresh and frozen meals ready to grab and go!

BAKING

Preheat oven to 400°F, (baking temperatures vary by recipe, but the average temperature is 400°F.) Bake uncovered, basting with oil, butter or sauce, if desired. Basting helps prevent fish from drying out. Cook until an instant-read thermometer reaches 145°F, and seafood is moist and solid color throughout.

OVEN BROILING

Place fish that is 1" thick or less 2-4" from heat. Place thicker pieces 5-6" away. Baste frequently with oil, butter or sauce. Moderate to firm textured fillets and steaks are better suited to oven broiling than delicate textured fish. Cook until an instant-read thermometer reaches 145°F, and seafood is moist and solid color throughout

STEAMING

Pour about 2" of plain or seasoned water in a steam cooker or deep pot. Bring water to rapid boil. Place fish on rack or in a basket. Cook until an instant-read thermometer reaches 145°F, and seafood is moist and solid color throughout.

PAN FRYING & SAUTÉING

Dip fish in flour, batter or breading just before frying, if desired. Heat a small amount of oil, margarine or butter (1/8" to 1/4") in skillet or frying pan until very hot but not smoking. Sauté until fish is lightly browned on each side. Cook until an instant-read thermometer reaches 145°F, and seafood is moist and solid color throughout. This method is ideal for thinner fillets.

AIR FRYING

Seafood is a star when it comes to air frying! For fish, thin fillets work best. Shellfish is a great fit for the air fryer. Check your air fryer manual for cooking temps/times - each is a little different.
Preparation/Seasoning Tips:

• Basic recipe: Combine 1 cup Panko or plain breadcrumbs, flour, or corn starch with a 1/4 to 1/2 TSP each spice such as garlic powder, onion powder, paprika, curry powder, or your favorite blend. Stir to combine. Spread on a clean plate, or place in a plastic bag or container with a lid to shake.
• Place fish fillets or shellfish on a clean plate. Cut larger fillets into palm-sized (3-4 OZ) pieces.
• Spray seafood or baste lightly with olive oil, canola oil or another oil of your choice.
• Gently press fillets into the seasoned mixture, turning to coat. Shellfish may be easier to coat in a plastic bag
• See manual for detailed instructions. General guidance: heat air fryer to 400°F for about 5 minutes. Place two or three fillets or 6 - 8 pieces of shellfish in the fryer basket or tray. Be sure to leave room between each item for maximum crisp. Cook 4-6 minutes and flip fillets or shake the basket and cook another 4-6 minutes. Cook until an instant-read thermometer reaches 145°F, and seafood is moist and solid color throughout, and crispy/browned on the outside.

SEAFOOD SAFETY

• Wash your hands before and after handling any raw or cooked seafood.
• Place fish fillets or shellfish on a clean plate. Cut larger fillets into palm-sized (3-4 OZ) pieces.
• Refrigerate seafood below 40 degrees F until ready to use.
• Defrost frozen seafood overnight in the refrigerator.
• Separate cooked and raw seafood and wash utensils before reusing to avoid cross-contamination.
• Cook seafood to an internal temperature of 145°F for at least 15 seconds
• Properly cooked seafood should be moist and have a solid color and texture throughout
• Avoid storage temperatures between 40 - 140°F.

Click here for more advice about eating fish.