Catfish-As central to the culinary and cultural heritage of the South as the chili pepper is to the Southwest. Almost all of the Catfish that goes to market these days are farm-raised in ponds where they are fed at the water’s surface. We get ours next door from Carolina Classics, where they not only raise the fish, but produce their own top-quality grain feed as well. Back to top

Flounder-The most famous of the flatfish, flounder is very sweet and very flaky. Because of it’s delicate texture, we recommend simple cooking methods, such as panfrying or broiling. Back to top

Grouper-With its moderately firm texture and delicate flavor, grouper has been a favorite of gourmands for years. And with its super-low fat content, it’s becoming equally popular with doctors and nutritionists. One taste of the beauties we’re getting hook and line from North Carolina, and you’ll count yourself amongst the growing legions of grouper groupies. Because it tends to dry out when baked or broiled, we recommend poaching, braising, pan-frying or stewing. Back to top

Halibut-Delicate and sweet, but firmer in texture than other members of the flounder family. We get ours from southeastern Alaska where they are caught using long lines. Back to top

Mahi-Mahi-The brilliant golden green skin of the mahi mahi, which literally “turns on” like a neon sign when the fish are excited or feeding, is the sort of sight that inspires poetry. Back to top

Salmon-One of our most popular fish. We carry wild King Salmon, farm-raised Atlantic Salmon, salmon fillets, and smoked salmon. Back to top

Snapper-This fish is so beautiful to look at that you almost feel guilty cutting into it. Once you taste the incomparable sweet and delicate meat, however, you’ll be ready to sign on as a card carrying philistine. We market only the finest quality domestically produced snapper. Pan sear the fillets, or try baking, grilling, or steaming the fish whole. Back to top

Striped Bass-Known alternately as Rockfish by newcomers from Maryland, the striper is a great friend of chef and angler alike. Teddy Roosevelt used to fish for these guys in the Potomac after a hard day’s work on the Hill. We get ours the same way, with hook and line. Back to top

Trout-The fish that made campfire cooking famous. We’re getting ours from Carolina Mountain, which makes its home in the beautiful Smoky Mountain region of western North Carolina. They raise their trout in concrete raceways fed by an abundance of pure, crystal clear spring water. If that sounds like a lot of work, it is. Back to top

Tilapia-Known also as St. Peter’s fish – Biblical Scholars believe that tilapia was the disciple’s quarry – tilapia lives up to the divine connotations implied, especially if you aren’t crazy about stronger tasting fish. As mild as fish gets, tilapia lends itself to simple cooking methods; a quick sauté with some olive oil and fresh dill is about as good as it gets on this side of the pearly gates. Farm raised in Ecuador. Back to top

Tuna-With its subtle yet distinct flavor and so-tender-it-literally-melts-in-your-mouth flesh, tuna is a true delicacy. If you’ve only ever had the canned version of this fish, believe us when we tell you that you have no idea – not even the vaguest notion – of what you are missing. We like to poach the loin, or grill it steak form. Most of all, we like to save some, regardless of the way we prepare it, to serve cold the next day with a dill or cucumber sauce. Back to top

Clams-Raised on Virginia’s own Eastern Shore by a second-generation family of UVA grads who tend their beds with a whole lotta love, and, incidentally, throw the best Fourth of July bash this side of 1776. What else can we say except shuck ‘em, suck ‘em, and chase ‘em with an ice cold beer. Wahoowa! Back to top

Crabs-The best reason to look forward to spring during the cold days of winter is the succulent blue crab. So when the season is in heat up those pans, get out the worcesteshire sauce and bay seasoning, and fix yourself some crabcakes – your life will improve immeasurably! Back to top

Mussels-Just you try to name a better appetizer. We dare you. Back to top

Oysters-Delicious raw, oysters are also a lot of fun to grill. Set the grate about 6 inches above the hot coals and grill the oysters, upright, for 3 minutes, or until the lids loosen. Serve with lemon wedges, tabasco sauce, and fresh cracked black pepper, and then bask in the white hot glow of your guests’ undying gratitude. We carry a wide selection of different oysters. Back to top

Scallops-Ours are dry-packed, which means they haven’t been dipped in any of those yucky chemicals. The result is firm yet tender, mild but distinct, delicate, juicy, succulent, oh-so-sweet, and... And we could go on and on and on. If you want to hear more let us know -- we’d be all too happy to gush. Back to top

Squid-After years of unfortunate ignorance, Americans are finally catching on to what the rest of the world has known all along: squid is really, really, good. If you’ve never prepared squid at home before, the trick is to cook it either a very short time (no more than two minutes) or a very long time (no fewer than thirty minutes). The best quick techniques are deep-frying, sautéing, grilling and stir-frying. The best slow cooking technique is braising (especially in wine – yum!). Back to top

Shrimp-“Shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, sauté it. There, uh, shrimp kabobs, shrimp creole, shrimp gumbo, panfried, deep fried, stir fried. There's pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich, and, uhh, that’s about it.” Back to top

Lobsters-We can special order live Maine Lobsters in a variety of different sizes. Back to top