What is imitation crab?
As the name implies, imitation crab isn't usually made from crab, but from wild-caught pollock and whitefish.
What are the different sizes of shrimp?
One of the most common questions we get asked about shrimp is the naming of the sizes. Below is a list of our most common shrimp offerings and the count (pieces) per pound:
Extra colossal shrimp: Under 12 pieces per pound
Colossal shrimp: 13-15 pieces per pound
Extra jumbo shrimp: 16-20 pieces per pound
Jumbo shrimp: 21-25 pieces per pound
Extra large shrimp: 26-30 pieces per pound
Medium large shrimp: 31-40 pieces per pound
Extra medium shrimp: 41-50 pieces per pound
Medium shrimp: 51-60 pieces per pound
Medium small shrimp: 61-70 pieces per pound
Small shrimp: 70-90 pieces per pound
Extra small shrimp: Over 90 pieces per pound
Is seafood healthy?
In general, seafood is a nutrient-rich, lower-calorie source of protein. The USDA recommends eating two servings per week. Of course, how you prepare your seafood will determine how healthy it is. To maintain the maximum nutritional benefits, it's best to grill, broil, boil, or steam seafood. Here are some benefits of the most popular types of seafood:
Fish - Fish is rich in calcium and phosphorus and a great source of minerals, such as iron, zinc, iodine, magnesium and potassium. Omega-3 fatty acids are exceptionally high in fatty fish. Salmon and tilapia are popular fish choices due to their delicious flavor and taste, versatility in preparation and budget-friendly price. Frozen fish is just as nutritious as fresh.
Oysters, Clams & Scallops - The over-150 different edible species of clams and oysters are a good source of iron, zinc, magnesium, copper, iodine, and other trace minerals. According to the Woods Hole Oceanographic Institution, clams represent one of our nation's most sustainable seafood resources, filtering up to 24 gallons of water per day.
Lobster & Crab - Perfect for those who don't enjoy "fishy" tasting fish, lobster and crab are versatile and "meaty." Lobster is rich in omega-3 fatty acids, which are found in very few foods.
Salmon - With a whopping 22gm protein (3oz) and up to 2400mg of Omega 3s (4oz), salmon is the all-star of the fish in the seafood world and a valuable source of vitamin D. Since canned salmon may contain bones, this more budget-friendly and shelf stable choice is also a good source of calcium.
Shrimp – This versatile seafood is not only low in calories, but it is also naturally free from saturated fats.
It's important to make seafood part of a well-balanced diet and always to read food labels.
Can pregnant women eat seafood?
While pregnant women are advised to avoid raw meats and fish/seafood, everyone may benefit from eating fish. According to the FDA, pregnant or breastfeeding women should eat between 8 - 12 ounces of seafood per week from lower mercury and methylmercury choices. Delicious seafood varieties commonly consumed in the United States that are higher in EPA and DHA and lower in mercury include salmon, anchovies, sardines, Pacific oysters and trout.
Can dogs eat seafood?
According to the American Kennel Club, dogs can eat fish but it is recommended by the American Veterinary Medical Association that dogs do not consume raw or undercooked fish. As always, it's best to serve your dog a well-balanced diet. Never feed your dog raw fish, as it may harbor bacteria and may harm their digestive system and do not feed your dog cooked fish with additional oils and seasonings.
Seafood you can feed your dog:
Light tuna fish (canned)
Seafood to avoid feeding your dog:
Albacore tuna (canned)
If you have any questions, consult with your trusted veterinarian partner.
How do you make a seafood boil?
Popular in the south, seafood boils are prepared in one pot as an easy, delicious way to prepare a variety of shellfish with meat and vegetables. A seafood boil typically includes shrimp or crawfish, along with corn, potatoes and sausage. Boils can also contain crab legs, clams or mussels.
How long does cooked/uncooked seafood last in the fridge and freezer?
According to the USDA, raw fish and shellfish should be kept in the refrigerator for no more than 2 days before cooking or freezing. After cooking, you can store seafood in the fridge for up to 4 days. Here's more specific guidance based on specific types of seafood:
Catfish, Clams, Cod, Flounder, Grouper, Haddock, Halibut, Mahi Mahi, Oysters, Salmon, Tilapia, Trout and Tuna - Lasts up to 48 hours uncooked in the refrigerator or 3-4 days cooked, and 2-3 months in the freezer.
Crab, Mussels, Oysters, Scallops and Shrimp - Lasts up to 48 hours uncooked in the refrigerator or 3-5 days cooked, and 3 months in the freezer.
Lobster - Lasts up to 48 hours uncooked in the refrigerator in the shell or up to 4 days with the shell removed. When cooked, it will last for 3-4 days in the fridge. Lasts up to 3 months in the freezer.
Pollock - Lasts up to 48 hours uncooked in the refrigerator or 3-4 days cooked, and up to 3 months in the freezer.
Seafood should never be left out of the refrigerator and for no longer than 2 hours out of the freezer.
How can I place a custom seafood order?
Placing special orders with us is easy, and our friendly knowledgeable seafood associates are happy to help!
To place special orders for select seafood, visit your local store’s website and call us. Or, if you are at the store, visit with our amazing meat team, and they’ll gladly take your order.
Call or visit your friendly hometown in-store seafood department and have them place an order on your behalf.