With pristine water quality and cold currents, Big Glory Bay in Stewart Island, New Zealand, is home to one of the most remote aquaculture farms in the world. From this isolated location, our ocean-farmed Big Glory Bay king salmon is nurtured with care to deliver a premium flavor profile with a rich, smooth taste and a tender, melt-in-mouth texture. On the menu of some of the finest restaurants around the world.

Antibiotic Free / No Added Hormones / Sustainably Farmed / Sushi Grade.

This medium black pearl is slightly smaller than the royal grade, and is craved for its creamy “sea butter” characteristics, as described by caviar-lover Drew Barrymore. Acipenser Transmontanous inhabits the Eastern Pacific Ocean from Alaska to the Baja peninsula. Matures 7-9 years, 5-6 feet in length and 80-100 lbs

2/3 fillets; together weighing ~7-8oz total.

SUSHI GRADE- Hiramasa is a natural inhabitant of the clean, cold waters of the Spencer Gulf in South Australia which are fed by the cold, nutrient rich Antarctic currents from the Great Southern Ocean.

Very Limited amount available each day - cut from large line-caught Alaskan Halibut.

Yellowfin Tuna Steaks: skin off & bloodline out.

Sushi Grade- This trout fillet is sustainably farmed in the fresh water springs near the foothills of Mt. Lassen in Northern California.

1 lb Sushi grade

Hook and line caught by small boats all around the bay area. We support a handful of fishermen that go out and brave the ocean and the weather every day they can. Sushi-Grade

California farmed red abalone. Sushi-Grade. Delicious sliced thin raw or grilled over charcoal - a squeeze of lemon and you have a perfect dish.

Ingredients: Ginger, Water, Salt, Sugar, Vinegar

4oz - chunks (in container) Ingredients: Young Ginger, Water, Salt, Sugar, Vinegar Cut into small chunks.

200g (in container) Kinjirushi hon wasabi is 100% grated true Japanese wasabi with no added horseradish or mustard.

A classic table condiment found throughout Japan, Yakami Orchards Yuzu Kosho has become a secret ingredient of America’s finest chefs. Fresh Yuzu Zest is combined with Fresh Chilies, Sea Salt and Konbu Seaweed to create a bright, spicy flavor profile with a subtle Umami finish. Incredible as a rub on meat & poultry, a wonderful condiment with sushi, add a dab to marinades, salad dressings, soups or eggs, or even toss with pasta. A must try for any Japanese cuisine enthusiast. Available in red or green chili.

10 pc The St. Simon Oyster from Shippagan, New Brunswick is one-of-a-kind oyster because it has an amazingly dynamic flavor – wonderful briny start, then transforms on the palate into sweet, buttery goodness down the throat. Live oysters, shucking required.

The meats of Mediterranean Mussels are known for being larger and meatier than their PEI blue mussel relative. They are known for their delicate flavor with a rich, buttery texture.

With a pristine flavor, these are particularly great sautéed in a white wine, butter and garlic sauce with crusty bread for dipping, or in a pasta.

1 lb Head On. Individually frozen whole U10 white shrimp from Galveston, TX.

Wild Caught 10/20 Scallops (average 15pc per pound) from a MSC approved fishery. 100% untreated.

These wild-harvested clams from Hood Canal, WA are wonderful steamed and eaten out of the shell. These clams are perfect for pastas and for rice dishes like Paella. The meat is more delicate and bright than larger clams such as quahogs, but just as sweet with a nice briny finish.

1/2 lbs Very low sodium picked Dungeness Crabmeat from the Pacific Coast. Cooked & ready to eat!

Cooked Local Dungeness Crab! Price is per whole cooked crab. All crabs weigh over 1.75# live - and are at least 1.5# cooked when they arrive to your door. This is because crabs, like all seafood, naturally shrink during the cooking and boiling process. These are not cleaned and cracked.

Each crab you purchase supports our band of amazing, brave, die-hard fisherman.

This batch comes to us from Ft. Bragg, caught by F/V KVINS Captain Shawn Flading and his brave crew.

-Four Star Seafood

Faroe Island Atlantic Salmon, sustainably farmed in the cold, clean waters of the North Atlantic, is known for its superior quality and rich flavor. This fish is great for entertaining groups! Kid and adult approved. Best prepared baked or pan seared.

Each order contains two 6oz fresh fillet portions (skin on).

Squid just landed at Moss Landing! Available for a day or two only. Please note, this is whole squid.

Rich, flaky, sweet white meat from nice large toothfish. Luxury fish from Korea.

Whole farmed turbot from Spain. This is a great opportunity to have one of the world's best fish at home. Amazing on the grill with salt, pepper, lemon and olive oil - nothing better!

Winter skate wing - trimmed of skin and cartilage. Ready to cook!

Mediteranean Gilt Head Sea Bream. Farmed in Turkey

These are cut fresh every morning from our Ora King Salmon.

Hand-cut fillets. Clean, simple and easy to cook. Sold in 1 lb.

Pacific Coast Wild Rockfish Fillet - Also called Pacific Snapper. Skinless and boneless.

Rich white meat that's nearly impossible to overcook.

4.75 per portion - 2 pack 9.50. Cut into 6oz skin on portions. No bones. 12oz total.

Whole Farmed Branzino from Turkey. 1.5lbs each. Wonderful roasted whole.

Mediterranean Gilt Head Sea Bream. 2 fillets per package. Farmed in Turkey

Whole Farmed Branzino from Turkey: Each Branzino comes in at roughly a lb.

#1 grade swordfish loin

Miyagi Oysters from Tomales Bay. Tasty cocktail-sized oysters. Live oysters, shucking required.

Pacific oysters from Samish Bay, WA

10 pc Virginica Oysters from Duxbury, MA. Live oysters, shucking required.

CRAB CLAW CUTTER

The Toadfish Crab Claw Cutter was designed to cut evenly around crab claws in one step, keeping meat intact and shell fragments out. It allows you to create stunning presentations with lobster, blue, king, and dungeness crab claws. The precision spring-loaded jaws allow for fast and clean shell opening with no mess. Also, for every product sold, we will replant new oyster beds to help clean our coastal waters. Let’s Put ‘Em Back.

HERE'S HOW IT WORKS:

Flip open the locking hinge on the crab cutter. Place a crab claw into the open serrated jaws right above the crab claw joint. Slowly close the cutter around the claw until the serrated teeth create a perfect cut. Then slowly pull apart the claw revealing your intact crab claw meat.

OUR CRAB CLAW FEATURES:

Precision serrated cutter
Spring action design
Easy open lock
Ergonomically designed handle
Non-slip rubber grips
Full stainless steel construction

Live Maine Lobster. Roughly 1.5 lb each.

Live Maine Lobster. Roughly 1.25 lb each.

Live Maine Lobster. Roughly 2 lb each.