Cornmeal-Crusted Soft-Shell Crab Recipe

Soft-shell crabs are back in season! Here our Seafood Merchant, Michael Kanter, shares his cornmeal-crusted soft-shell crab recipe. And if that doesn’t sound delicious enough already, Mike’s paired it with his special spring vegetable slaw and ravishing ramp pesto. Is anybody else drooling over their keyboard?

Cornmeal-crusted soft-shell crab

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Spring Zing! Soft-Shell Crab Sandwich Recipe

Some people are a little hesitant to try soft-shell crab because you can eat the whole thing (minus the lungs and eyes of course), but our Seafood Merchant, Michael Kanter, knows a thing or two about yummy crustaceans and the soft-shell crab is one of his favorites. And although they can be enjoyed in a variety of ways, Mike thinks the best way to enjoy them is in a sandwich with a little spicy mayo.

Soft-shell crab sandwich

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Seafood Cooking Tips from Top Chefs

Chicken Wings

Keep it simple when it comes to cooking salmon.

Do you sometimes feel like your home cooked seafood dishes aren’t quite as good as the ones prepared at your favorite restaurants.

Ever wonder what their secrets are to that perfect char and texture? We asked a few top chefs and restaurateurs to share their top secret tips for preparing seafood at home….

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Sustainable Swordfish

Sustainable swordfish

Sustainable Swordfish: Perfect for outdoor grilling

As the Seafood Merchant at FreshDirect, it’s important for me to bring our customers not only great-tasting, fresh seafood but also sustainable ones too.

We just got our first batch of sustainably caught swordfish in the shop. These fish come to us from Nova Scotia and from the first swordfish fishery to be certified sustainable by the Marine Stewardship Council (MSC). Here fishermen use a traditional fishing method, harpooning, where swordfish are identified one fish at a time and then target them with a harpoon attached a line. This fishing method assures that fisherman only catch larger mature swordfish while eliminating non-targeted species or by-catch….

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Patriotic Lobster Dish

Lobster Meal

Lobster Meal

Ed note. Nothing says summer to me more than wild lobster! Maybe it’s fond memories of family trips to Maine and enjoying a lobster roll or two.

In any case, getting together with loved ones is the best part of any Fourth of July celebration. That’s why I think Anna’s dish described below combines the best of the holiday: timeless memories and a great meal to enjoy with friends and family!

This year, I am taking my Independence Day celebration up a notch. Instead of the standard barbecue and beer event I usually host or attend, I was inspired to make a meal full of red, white, and blue!

My guests are sure to enjoy this new color-themed cuisine. To include foods of each of our country’s patriotic colors, I created this combination of taste and excitement:…

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David and Jeff’s Wild Alaskan Salmon Adventure

Alaskan Salmon

David and Jeff go fishing for Wild Alaskan Salmon.

Our seafood experts, David and Jeff, were in Alaska late last week to check on (and catch!) this season’s wild Alaskan salmon from the Copper River.  Copper River salmon are amongst the richest, tastiest fish in the world. And they can’t come any fresher – the fish that David and Jeff caught are in our stores right now!

David and I arrived in Cordova, a small fishing village near the mouth of the Copper River in Alaska.  The charming town is on an inlet surrounded by majestic mountains. There are no more than a couple thousand people, a harbor full of fishing boats, and a number of docks and processing plants….

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Chef Tina’s Spring Fish Soup

Fish Stew

Make Chef Tina's Spring Fish Soup at Home

I love to make fish soups and like with most things I cook, I try to let the ingredients dictate what I will be cooking. Recently, our fish department had some gorgeous red snapper so I went for it. I decided to combine my love for spice and Lebanese and Arabic cuisine to make up a fish soup.

Though this cuisine usually uses yogurt, I decide to use crème fraiche since yogurt is tricky and can easily curdle. Crème fraiche provides the tang and acid of the yogurt, with none of the complexity of dealing with the delicate cooking.

The beautiful thing about soup in general is that it is all about love- truly you can judge a good cook by their ability to make a soup (and a salad but that’s a different post!). Take the same care with soup as you would with anything you are cooking (ingredients, seasoning, doneness, viscosity, depth, etc.). Soups are generally NOT a quick thing to cook (be suspicious of soup recipes that equate quick with good), but the payout is generous, and usually worth at least two meals, depending on how many people you are feeding.

This recipe should feed about 6-8….

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Kid-Safe Seafood (with Recipes!)

Verlasso Salmon

Verlasso salmon is both kid-safe and tasty too!

You know seafood is good for you and your family, but you want to make the absolute best choices when it comes to the kids. Truth is – for most adults the health benefits of eating a variety of seafood outweigh the risks of occasionally eating fish that contain contaminants.1 But for growing children, the best choices will be low in contaminants and high in omega-3s.

That’s why I was thrilled to learn more about a non-profit group called KidsSafe Seafood, who highlight the best seafood for kids to eat to support their growth and development, while being low in contaminants, and ocean-friendly, too! They shared their best seafood choices for kids’ health, and some family-friendly recipes with me, so that I could share them with you!…

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Seafood: Nutritional Powerhouse


Salmon is filled with good-for-you Omega-3s!

Put seafood on your menu, and you’ll be in good company – the healthiest diets around the world include healthy protein foods like seafood (as well as plenty of vegetables, fruit, and whole grains).

For early brain development, a healthy heart for life, and overall well-being, nutrition experts agree on eating seafood twice a week; that’s at least 8oz per week (20% of protein intake) for most adults. Pregnant and nursing women should aim for 8-12oz per week. In stark contrast, most Americans eat just 3.5 oz per week (less than half what we should!).

To be fair, it can be confusing to shop for seafood. Just a few things that might be on a shopper’s mind are: Am I getting the good-for-me omega-3s? Is it sustainable? How much should I worry about mercury?

To answer some of these questions, Harvard School of Public Health conducted a comprehensive analysis of fish and health (Journal of the American Heart Association, 2006). What they found: the benefits of eating fish greatly outweigh the risks. Just what are those benefits? Eating fish, especially fatty fish – here’s what’s in it for you:…

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