From Tide to Table
Seafood 101
Everything you need to buy, store, prep, and cook great seafood at home — species guides, kitchen basics, and the recipes we love.
SPECIES GUIDE
Know your catch
SHELLFISH
Gulf Shrimp
Sweet, briny flavor with a firm snap. Sold peeled or shell-on. Try it steamed!
Pairs with: garlic butter, lemon, a cold beer.
FIN FISH
Grouper
Mild and sweet with firm white flesh and big flakes. We rotate different grouper species each week.
Pairs with: blackening seasoning, pan-frying, a light breading.
SHELLFISH
Sea Scallops
Sweet and tender, almost buttery. You'll only find dry-packed at II Tides.
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Pairs with: a hot hard sear, finished in butter.
FIN FISH
Steelhead
A milder, leaner cousin of salmon with delicate pink flesh.
Pairs with: citrus, fresh herbs, a light glaze.
FIN FISH
Swordfish
Firm and meaty, almost steak-like in texture. Sold in steaks.
Pairs with: the grill, bold marinades.
FIN FISH
Yellowfin Tuna
Meaty and dense with mild flavor. Sushi-grade, ready to eat!
Pairs with: a soy-sesame marinade, a quick sear or rare.
SHELLFISH
Lobster Tails
Rich and sweet with firm meat. A Maine classic.
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Pairs with: butter, the broiler or grill.
FIN FISH
Salmon
Rich, buttery flavor with big, tender flakes. Choose Canadian or Wester Ross varieties.
Pairs with: lemon, dill, a crisp white wine.
FIN FISH
Red Snapper
Mild and sweet with firm, slightly nutty white flesh. A customer favorite!
Pairs with: whole roasting, citrus, fresh herbs.
SHELLFISH
Snow Crab Legs
Sweet, delicate, easy to pick. Sold by the pound or cluster, pre-cooked.
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Pairs with: drawn butter, a simple steam.
FIN FISH
Halibut
Very mild and lean with firm, meaty white flesh. A customer favorite!
Pairs with: brown butter, capers, a light pan sear.
SHELLFISH
Oysters
Briny and mineral-forward with a tender bite. We rotate our oyster varieties weekly. Sold by the each or the bushel.
Pairs with: mignonette, hot sauce, raw or steamed.
PREP & STORAGE
Kitchen basics
How to store fresh seafood at home
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Get it home and into the fridge fast — don't let it sit at room temp more than 30 minutes.
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Store on a bed of ice in a container that lets water drain away, in the coldest part of the fridge.
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Use within 1–2 days for best quality — freeze it if you're not cooking that soon.
How to shuck an oyster
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Hold the oyster flat-side up in a folded towel (or wooden shucker) to protect your hand.
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Wedge an oyster knife into the hinge at the pointed end and twist firmly until it pops.
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Slide the knife along the top shell to cut the muscle, then lift the shell off.
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Run the knife under the oyster to fully release it before serving.
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Pro tip: Grab a wooden shucker and oyster knife at checkout!
How to tell when fish is done cooking
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Look for flesh that's turned from translucent to opaque.
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Test with a fork — it should flake easily but still look moist.
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For certainty, an internal temp of 145°F means it's fully cooked.
Freezing & thawing raw fish
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Wrap tightly in plastic, then foil or a freezer bag, pressing out as much air as possible.
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Freeze at 0°F or below — most seafood keeps well for up to 3 months.
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Thaw slowly in the fridge overnight rather than on the counter.
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In a hurry? Thaw in a sealed bag under cold running water.
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Pro tip: Know you're planning to freeze your fish when you buy it? Ask for us to vacuum-seal your fillets for you!
How to peel & devein shrimp
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Pull off the legs, then peel back the shell starting from the underside.
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Leave the tail on or remove it, depending on your recipe.
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Make a shallow cut along the back with a paring knife and lift out the dark vein.
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Rinse under cold water before cooking.
How to eat crab legs
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Use kitchen shears to cut down the length of the shell.
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Gently pull the shell open and lift the meat out in one piece if you can.
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For claws, a light tap with the back of a knife splits the shell cleanly.
RECIPES
