Mussels are found domestically in New England and Washington, as well as imported from New Zealand and Canada. Mussels are either grown or dredged from natural beds. Orange mussels are female, while white mussels are male. They make a great appetizer and pair well with pastas and stews. They are a healthy seafood that is very high in protein.



There are three main kinds of scallops that dominate the market; bay scallops, sea scallops, and the Japanese sea scallop. Scallops are typically sourced from the northeastern United States, Canada, China, and Japan. Scallops offer themselves to a variety of dishes, from fried to sautéed, creating for a large fan base throughout the nation.


Bivalve Molluscs

Oysters are primarily found in Washington, Oregon, British Columbia, California, and Louisiana. Oysters can be steamed, poached, baked, deep fried, or sautéed. Often eaten as an appetizer, oysters can also be served as an entrée or used as an ingredient in soups and pastas. Oysters have a long history as an aphrodisiac and Louisiana is the largest producing state of the Eastern Oyster.



The largest crab in the crab family is the King Crab. This crab generally weighs 6 to 8 pounds, but can reach up to 20 pounds in weight. Ideally, the King Crab is cracked open and dipped in melted butter or fresh cocktail sauce. Often served at fancy dinners of for holidays, the king crab is imported from Russia, Alaska, and sometimes from Chile. The snow crab is prepared in similar fashion



Popular types of salmon include sockeye, coho, and atlantic salmon . Sockeye salmon season is from May to August and the stock is mainly sourced from British Columbia, Alaska, and Washington. A sockeye salmon usually weighs around 5 pounds, but can get up to 10 pounds in size. High in oil content, this fish is best prepared with light, natural flavors.



The swordfish is a massive fish, sometimes weighing up to 1,200 pounds. However, most swordfish weigh in at 100 to 200 pounds. The United States is the largest market for swordfish and is found on restaurant menus throughout the nation. Swordfish is available year round, with Japan supplying the lions shares of the annual poundage. It is best prepared broile, baked, or grilled.



Trout are primarily found in Oregon, Washington, and California. The trout is a smaller fish that is farmed year round. With an edible skin, the trout is often served with the skin left on. Trout can be poached, sautéed, stuffed, and pan-fried.



Halibut is sourced from Alaska, British Columbia, Russia and Japan. This fish can reach up to 500 pounds, but is usually 20 to 100. Halibut is a thick, succulent, white meat. Often used for fish and chips, it also tastes great baked and grilled


Coryphaena hippurus

Mahi is a firm textured fish with a bright flavor. Mahi is found in warm water areas, such as Hawaii, Florida, Brazil, Costa Rice, and Fiji. Often grilled, baked, or pan fried, this fish is best served with sweet salsas and other summery menus.