Angelo Caputo’s Fresh Markets offers a wide selection of fresh and flash frozen seafood. We use a wide selection of seafood purveyors to assure that we have available the best variety, freshest product and lowest prices available in the market. We receive fresh product daily flown in daily from all over the world straight off the fishing trawlers that comb the world’s oceans. Our selection rivals any fish market but of course, the varieties available at any time will vary with seasonality and market conditions. If you’re a seafood lover, or perhaps someone just interested in learning more about what our oceans, lakes and rivers have to offer here is a sample of what we offer when available.
Abalone Cuttlefish Mussels
Ahi Tuna Dungeness Crab Octopus
Arctic Char Flounder Orange Roughy
Black Sea Bass Haddock Oysters
Bluefish Halibut Pacific Ocean Perch
Blue Crab Lake Perch Pollock
Catfish Lobster Red King Crab
Chilean Red Kingklip Mackerel Sea Bass
Cold Water Shrimp Mahi Mahi Sea Scallops
Clams Monkfish Smelts
Cod
Abalone - are a group of shellfish (mollusks) in the family. The meat of this mollusk is considered a delicacy in certain parts of the world. When tenderized and cooked, abalone has a mild, slightly sweet flavor similar to both lobster and calamari, with a firm but tender texture.
Ahi Tuna – also called "Yellowfin," grows more popular each year. Enjoy these versatile steaks as you would a prime cut of beef -broiled, grilled, kebobed or blackened. Ahi responds beautifully to sauces & marinades. An ivory white when cooked, this tuna can also create salads and sandwiches that are worlds apart from the canned approach.
Arctic Char - is both a freshwater and saltwater fish in the Salmonidae family, native to Arctic, sub-Arctic and alpine lakes and coastal waters. No other freshwater fish is found as far north. The taste of Arctic char is generally considered somewhat milder than either king or Atlantic (farmed) salmon, and its high fat content makes it suitable for dry heat cooking methods such as broiling and grilling. It also makes an excellent smoked product.
Black Sea Bass - With its delicate flavor and tender yet firm texture, black sea bass’s popularity is well recognized in the U.S. Black sea bass is an ocean-friendly substitute for red snapper and grouper.
Bluefish - Bluefish is sometimes unfairly accused of tasting “fishy.” Like all fish, when it’s fresh it should not have a foul or fishy smell. Bluefish does not hold up to freezing, which is why it is rarely found for sale far from the coast. Younger bluefish are actually the best for eating.
Blue Crab - Blue crab has a rich, sweet, buttery and succulent taste. Because a blue crab swims with their back legs, the meat on these legs is larger and firmer than on their other legs. Blue crabs are most often eaten in the hard shell, after steaming them in large pots with water, vinegar and seasoning
Catfish - Sweet, firm and mild, catfish can be prepared by every cooking method. The fillets are outstanding in ethnic recipes, working well with curries and marinades. Plump and boneless, catfish can be the perfect ingredient for robust fish stews and soups.
Chilean Red Kingklip - firm texture and buttery taste. Its lean white meat delivers large boneless flakes making Kingklip a natural alternative to Sea Bass and an international favorite. By alternating with the Sea Bass season Kingklip augments the natural and sustainable fisheries in the Southern Hemisphere. And as a newcomer to the U.S. market Kingklip is perfect in a wide variety of recipes, sauces, rubs and marinades whether grilled, poached, baked or deepfried for gourmet fish’n chips.
Cold Water Shrimp – have numerous names, Bay Shrimp, Baby Shrimp, Pink Shrimp and Salad Shrimp. Pink, firm and bursting with flavor, these cooked morsels can dress-up salads, quiches and omelettes. Elevate other seafood choices by placing a mound of shrimp atop a halibut fillet or salmon steak. Create a memorable quesadilla or roll them into a zesty wrap. Whatever the use, you'll be enjoying an all-natural, high protein product of peak quality.
Clams - Little Necks – the most tender and most expensive clam– are most often eaten steamed or raw on the half shell. Cherrystone clams can be eaten raw, but are usually steamed. Topneck and chowder clams are normally ground up and served in value-added products.
Cod - Pacific and Atlantic cod are quite similar. While the two species are used interchangeably in the marketplace, Pacific cod has a slightly higher moisture content and softer texture than Atlantic cod. When cooked, cod meat is white and flaky with a mild taste. With its clean, sweet flavor and succulent, snowy appeal, Cod is the world's most popular whitefish. While synonymous with Fish & Chips, these versatile fillets can shine in any recipe style, from the bold spirit of Cajun to the delicate nuances of a simple poaching with lemon and butter.
Cuttlefish - cuttlefish are not fish but mollusks, related to squid and octopus. Recent studies indicate that cuttlefish are among the most intelligent invertebrate species. Cuttlefish is especially popular in Italy, where it is used in Risotto Nero. "Nero" means black, the color the rice turns because of the cuttlefish ink. Spanish cuisine, especially that of the coastal regions, uses cuttlefish and squid ink for the marine flavor and smoothness it provides; it is included in dishes such as rice, pasta and fish stews.
Dungeness Crab - Dungeness crabs can typically be purchased either live or pre-cooked. Larger crabs are valued for the higher meat to shell ratio. Live crabs are cooked simply by steaming for 15–18 min, or boiling for approximately 10 min in water. Beer, crab boil spices, or other flavorings can also be added to the water if desired Like all crabs, the Dungeness crab is high in protein and minerals and low in fat. About one quarter of this crab's weight is meat, making it one of the meatiest crabs available. Most of the meat is in the eight legs and two claws, although the body contains plenty as well. The flesh has what is considered to be a delicate flavor that is slightly sweet.
Flounder - Lean, mild and elegant, flounder fillets serve up delicious possibilities. Low in fat and high in protein, the gentle character of this fish benefits from an equally subtle cooking approach. Try not to overwhelm flounder with assertive marinades or spices. The fish is best complimented with light breadings, white wine or cream sauces, citrus drizzles, butter & dill. Flounder meat can range from tan to pink to white, but cooks up to pure white flakiness.
Haddock - Haddock is low-fat, with mild-flavored, firm-textured white meat. Fresh haddock has a fine white flesh and is best cooked the same ways as cod. The main nutritional value of haddock is an excellent source of protein. It also contains a good deal of vitamin B12, pyridoxine, and selenium. The fish also contains a healthy balance of sodium and potassium. Overall, the meat is extremely lean.
Halibut - Mild and densely meaty, Halibut has earned its tasty reputation as "The Steak of Seafood". For a lean fish, Halibut has a pleasantly distinctive flavor which can be creatively enhanced with sauces and marinades. Enjoy Halibut on the grill, baked with sour cream or as a hearty addition to stews and chowders. Even seafood "rookies" find these fine-grained fillets a true delight.
Lake Perch – Perch are especially esteemed for their "inner qualities" -- a flesh that is white, flaky and delicious.
Lobster - Lobster is best eaten fresh, and they are normally purchased live. The majority of the meat is in the tail and the two front claws, but smaller quantities can be found in the legs and torso. The larger the lobster the greater the proportion of meat in the small legs and body. Lobster can be consumed simply, boiled or steamed, or used in a wide array of dishes and salads. It can be served as lobster soup or bisque or mixed with mayonnaise or salad dressing for lobster rolls. Lobster meat is often dipped in melted butter, resulting in a sweetened flavor.
Mackerel - Mackerel are prized (and are highly harvested) for their meat. The secret to successful mackerel cookery is to not overcook. Your mackerel will be cooked when its flesh becomes opaque but still moist, and can easily be pierced with a fork. To tone down strong-tasting mackerel, marinate in a citrus or vinegar marinade for 15 to 30 minutes.
Mahi Mahi - Hawaiian for “dolphin fish” but don’t confuse them with the Dolphin mammal. With a firm, silky texture coupled with a mildly sweet flavor, it's no wonder Mahi Mahi has been dubbed "The fish so nice they named it twice". These fillets are a delight when grilled, pan-fried, baked or steamed.
Monkfish - Monkfish is generally called the poor man's lobster for its delicate taste and velvety texture. It is often used as a recipe substitution for lobster.
Mussels - Mussels can be smoked, boiled, steamed or fried in batter. As for all shellfish, mussels should be alive just before they are cooked because they quickly become toxic after they die. A simple criterion is that live mussels, when in the air, will tightly shut when disturbed; open unresponsive mussels are dead and should be discarded. Mussel shells open by themselves when the mussels are cooked, revealingly the cooked soft parts.
Octopus - Many species of octopus are eaten as food by human cultures around the world. The arms and sometimes other parts of the body are prepared in various ways, often depending on the species being eaten. Octopus is a common ingredient in Japanese cuisine, including sushi, takoyaki, and Akashiyaki. Octopus is also a common food in Mediterranean cuisine.
Orange Roughy - With pearly-white flesh and a flavor reminiscent of shellfish, Orange Roughy has earned a gourmet reputation. The fish boasts a large flake and the moderate oil content keeps it moist, no matter what the cooking approach. Roughy lovers can tinker with any number of sauces to pair with this fish's unique taste. Enjoy its subtlety in a gently poached or sautéed recipe. Or celebrate the firm and savory side of Roughy on the outdoor grill.
Oysters - For centuries, oysters have been an important food source in all coastal areas where they could be found, and oyster fisheries were an important industry where they were plentiful. Over fishing and pressure from diseases and pollution have sharply reduced supplies, but they remain a popular treat, celebrated in oyster festivals in many cities and towns. Oysters are a favorite among exotic foods and research now shows this shellfish to be a rich source of zinc, one of the minerals required for the production of testosterone.
Pacific Ocean Perch - Pacific Perch Fillets are firm in texture, low in fat and boast a mild, sweet flavor. The fillets hold their shape nicely during cooking, making them a natural for soups, chowders and stews. The gentle, nutty nuances of Pacific Perch interact well with sauces, making the fish an outstanding ingredient for all types of ethnic dishes. The moderate oil content of Perch pays off in a moist character and mellow taste.
Pollock - Atlantic pollock is largely considered to be a white fish, although it is a fairly strongly flavored one. In the United Kingdom it is largely consumed as an economic and versatile alternative to cod and haddock. Alaskan pollock has a much milder taste, whiter color and lower oil content. High quality, single frozen whole Alaska pollock fillets may be layered into a block mold and deep frozen to produce fish blocks as the raw material for high quality breaded and battered fish products. Lower quality, double-frozen fillets or minced trim pieces may also be frozen in block forms and used as raw material for lower quality, low-cost breaded and battered fish sticks, portions.
Red King Crab – The knock-out size and visual appeal of King Crab transforms a meal into an event. These titans of the northern seas yield generous portions of moist, sweet, red-tinged meat that seems made for drawn butter. Sold pre-cooked, you need only to gently heat the shells - steaming, broiling and grilling all work well. King Crab is, of course, fabulous as a stand-alone entrée, but it can also lend prestige to salads, soups and appetizers.
Sea Bass - Don't let the snowy "cod-like" appearance fool you. Sea Bass boasts a rich, buttery taste that dazzles chefs and diners alike. The assertive flavor makes this elegant fish an ideal centerpiece for all types of adventurous dishes. Try an Asian recipe with black bean and garlic sauce or a teriyaki marinade. Or you may just want to savor Sea Bass in its delicious simplicity, grilled, poached or gently sautéed.
Sea Scallops - Sea Scallops have a sweet taste that is mildly fragrant of the ocean. Their firm drum-shaped meat is a creamy to pinkish white that becomes opaque when cooked. The plump, nugget shaped nature of scallops makes them an exceedingly versatile seafood in regards to portioning and recipes. They're a cinch to bread and fry...they're a natural for skewering...sautéing or stir-frying is simple, as they easily tumble about a hot skillet. Use your imagination - but do avoid overcooking these popular gems.
Smelts - They are delicious deep-fried in olive oil, with just a tad of lemon. They are cooked and eaten whole, with heads, tails, entrails and scales, and taste like french fries (i.e. chips), with a slightly... "fishy" taste!
Snow Crab - As connoisseurs are well aware, snow crabs are highly popular and prized for their sweet taste and delicate texture as well as for their affordability compared to other crab species such as king crab.
Sockeye Salmon - Treat yourself to what might be Alaska’s most spectacular export. The vivid color and robust, complex flavors of Wild Sockeye Fillets make for a very special dining experience. Firm, all-natural and rich in heart-healthy Omega-3, this fish delights whether grilled, baked, broiled or poached. Immensely popular with diners (who ask for it by name) this fish is a unique entrée – wonderfully nutritious and wickedly indulgent.
Sole - The faintly sweet, mildly delicate nature of sole is best appreciated when paired with spices and sauces of equal refinement. The classic Sole Almandine is just such a blend - the gentle flavors of the fillet being elevated by a zesty white wine sauce and slivered nuts. This superb fish is best served by the softer cooking styles of poaching, steaming and sautéing. Try stuffing and rolling with a mushroom and rice blend, then baking to perfection.
Squid - Many species of squid are popular as food in cuisines as diverse and separated as Korean and Italian. In English-speaking countries, it is often known by the name calamari. The body can be stuffed whole, cut into flat pieces or sliced into rings. The arms, tentacles and ink are also edible
Stone Crab - The oval, rock-shaped Florida stone crab lives in southern Atlantic waters and the Gulf of Mexico. Because the stone crab is sought mainly for its succulent claw meat, harvesters usually remove one claw and throw the crab body back into the water; after two years or so, it grows a new claw.
Swordfish - a moist, flavorful combination of heartiness and healthiness. It packs the high protein and rich fat content of sirloin with all the nutritional upside of seafood. When preparing swordfish - keep it simple. Just fire up the grill, splash on your favorite sauce or marinade, dash on the seasonings and get ready to enjoy a firm and savory steak.
Tilapia - offers a sweet, delicate flavor that puts it in a class with sole, catfish and most mild whitefish. Its high moisture content makes it a winning addition to a myriad of recipes. A southern deep-fried or pan-fried approach is ideal. It holds up firm on the grill or in a sauté pan, and rolled-up with stuffing, it makes for an easy and memorable feast. A tribute to skillful aquaculture, these farmed fish are clean, lean and versatile.
Walleye - The walleye is often considered to have the best tasting flesh of any freshwater fish, and consequently, is fished recreationally and commercially.
Whitefish – Lake whitefish, a pale, shy member of the trout/salmon family Salmonidae, has long been a mainstay of the commercial catch in the Great Lakes because of its exceptional flavor, convenient size, and habit of schooling.
Wild Salmon - Wild Alaskan Salmon is simply the world's best. The pristine habitat and natural diet result in fish that are richly flavored, exceptionally colored and high in heart-friendly Omega-3. It's hard to go wrong by simply broiling the fillets with oil, fresh herbs and a dash of ground pepper. Others swear by the barbecue method, cradling the fish in a foil tray and lavishing it with a garlic/butter baste. But whether poached, baked or pan-seared, you'll be enjoying a choice piece of fish that met our exacting standards.