06.21.2019 Let’s face it: every seafood restaurant needs Jumbo White Shrimp on the menu. When dining out, customers just love to be wowed by the presentation of Jumbo Shrimp. Whether baked with lemon and garlic, served in a ceviche with fresh...
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06.18.2019 Our featured special this week is a perfect menu item for the summer season (that is only days away!) Whether you are using the Crabmeat for rolls or salad or simply serving the portions as is, Our King Crab Select...
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06.12.2019 Our featured special this week is Chilean Sea Bass. While Chilean Sea Bass is probably already on your menu or dinner table, we’re offering it for a great price, and in a unique way. For $15.995/lb, we’ll send you a...
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06.10.2019 The Astan family have been fishing pioneers since 1818. The founder, Max Astandoust’s grandfather, started this legacy when he fell in love with seafood and the Caspian Sea. He then went on to invent the first modern technology for extracting...
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05.24.2019 This week’s featured special is none other than Lake Victoria Perch. A tasty freshwater fish, they are caught in the world’s second largest freshwater Lake, Lake Victoria, and have a distinct flavor profile. This fish is medium-firm when cooked and...
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05.17.2019 Looking for a simple way to spice up your Crabs this summer? It’s as simple as adding J.O. Crab Seasoning to your shopping list. This spicy seasoning comes to us from the home of the world’s most famous Blue Crabs,...
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05.13.2019 Samuels Seafood is excited to announce an exclusive distribution partnership with Jail Island Salmon. Jail Island is among the finest quality Atlantic Salmon from Canada. With a truly delicate flavor and a satisfying medium-firm texture, Jail Island Salmon provides a superior...
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05.10.2019 It’s Crawfish, baby! Yes sir, Crawfish are this week’s featured May special. An oft-forgoten Shellfish, Crawfish had humble culinary beginnings in Louisiana. The Acadians, French-Canadian immigrants who would later become the Cajuns, sought a Shellfish option to fill in for...
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05.06.2019 Spring is in full swing! We are enjoying the fresh spring air and renewed sunlight after a long winter. I love that people are getting outdoors - riding bikes, running, and my favorite, gardening. There’s nothing better than planting flowers...
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05.03.2019 You’ve heard of Squid Tubes, Squid Fries, and Squidward, but here’s something you may have never heard of: Squid Steaks. Cut from the mantles of wild Peruvian Humboldt Squid, these steaks are perfect for the grill, and lend themselves to...
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04.30.2019 Gourmet Breaded Oysters are a mainstay on menus across the country. Customers love them for their crunchy exterior and sweet, briny interior. And while Oysters are most popularly enjoyed raw on the half-shell, Breaded Oysters give less adventurous eaters the...
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04.19.2019 Our featured special this week is Nordic Rosefish. Due to their appearance, Rosefish are often mistaken for Snapper. But these fish are in the genus Sebastes, the same genus as popular food fish like Yelloweye Rockfish. Nordic Rosefish are a deep-water...
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04.12.2019 Black Cod is a popular choice for today’s chefs, but this wasn’t always the case. In the 1800’s, Black Cod were largely thrown back as bycatch for Halibut fishermen. It wasn’t until Sablefish were re-branded as “Black Cod” that their...
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04.06.2019 Squid ink is our weekly featured special item! Harvested from North Sea Cuttlefish, this product is a part of our premium Spanish brand, signifying the highest quality we have to offer. If you’ve never used squid ink before, it is traditionally being...
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04.03.2019 Often referred to as “The Nation with Fishing in its Genes,” Iceland is a powerhouse, leading the world in sustainable seafood production. Iceland has taken a huge responsibility in managing its fisheries while focusing on the sustainable use of the...
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