Arctic Char The Arctic Char is closely related to both salmon and trout and has many characteristics of both. Arctic Char is both a freshwater fish as well as a saltwater fish.
Barramundi Barramundi is suited to all kinds of cooking, steaming, pan frying, etc. Preparing Barramundi with fresh herbs, a little lemon or lime and a splash of white wine, it is always excellent. Barramdi's flesh is delicate; it is best to cook it over medium heat or wrap it for cooking on the grill. Barramundi is excellent with a green leafy vegetable: spinach, baby bok choy, arugula, etc.
Branzini Branzini, also known as Mediterranean sea bass, have a white flaky meat and a mildly sweet flavor. Great baked or broiled, the branzini’s firm and tasty white flesh holds up especially well on the grill. Try it with a side of one of Metropolitan Seafood's famous side salads.
Calamari Calamari is squid! The meat is firm and white with a mild, slightly sweet and almost nutty flavor. Squid are an excellent source of selenium, riboflavin, and vitamin B12.
Catfish Catfish is caught and raised across the entire world and you would in fact be hard pressed to find a culture that doesn't eat it. Because of this there are limitless and diverse recipes for Catfish. Most of you have probably had it fried but as the section below will attest that doesn't even scratch the surface of the Catfish's true culinary potential. Try one of our recipes for catfish, and let us know your favorite!
Clams Clams can be eaten raw, steamed, boiled, baked or fried; the method of preparation depends partly on the size and species of the clam. Ask one of our knowledgable staff for the best clam to fit your recipe.
Cobia aka Lemon Fish Cobia also known as black kingfish, black salmon, ling, lemonfish or crabeaters. The Cobia is a super firm fish. It is perfect for the grilling novice since you have to actually try to screw this one up.
Cobia is a good lowfat source of protein. It is high in riboflavin, niacin, vitamin B6, magnesium, and potassium.
Cod Cod is a popular fish with a mild flavor, low fat content and a dense, flaky white flesh. Cod livers are processed to make cod liver oil an important source of Vitamin A, Vitamin D, Vitamin E and Omega-3 fatty acids.
Crab Crabs are prepared and eaten as a dish in several different ways all over the world. Some species are eaten whole, including the shell, such as soft-shelled crab, while other crab species are best to eat just the claws and/or legs. The latter is particularly common for larger crabs, such as the snow crab. In 2008, 58.5 million pounds of snow crab were caught and retained in U.S. fisheries in the Bering Sea. U.S.-caught snow crab makes up about a third of the snow crab for sale in the United States.
Flounder is a good, low-fat source of B vitamins and an excellent source of niacin. You love flounder so stop pretending you eat it because it’s “what my family will eat.” Stick your chest out man and proclaim your allegiance to this noble offspring of Pisces. And for the haters who claim that flounder is boring, I say look in the mirror....choose one of the delicious flounder recipes below, if you have questions, dial up the obster man.
Grouper Grouper has also become the choice of people concerned with healthy eating because it is nutritious in addition to being delicious. Four ounces of uncooked grouper has only 110 calories, 2 grams of fat (none of which is saturated) and only 55 grams of cholesterol. Grouper is low in saturated fat. It is also a good source of vitamins B6 and B12, phosphorus, and potassium, and a very good source of protein and selenium.
