The Seafood Guide

Origin: Alaska Flavor: Light, Firm, White Meat Cooking Methods: Deep Fry, Sautee, Bake The Artic Cod we buy is caught and immediately filleted, then frozen at sea. We use this fish for our Fish n Chips, as well as an ingredient in our Ceviche sold daily in our showcase.

Origin: Louisiana Flavor: Light, Firm, White Meat Cooking Methods: Deep Fry, Sautee, Bake We have been buying from the same catfish farm for the past 40 years and it comes in fresh 2X a week.

Origin: Alaska & Canada Flavor: Light Cooking Methods: BBQ (Steaks) and Bake/Broil (Fillet) The Halibut we buy is caught and immediately gutted (head off) with the skin left on. The skin protects the meat. We then fillet the fish ourselves. We always leave the skin and bone on the fish so the fish stays together on the BBQ. The skin very easily peels off when cooked.

Origin: Fiji & Mexico Flavor: Mild, Sweet Cooking Methods: BBQ, Bake, Broil, Sautee The Mahi Mahi we sell always comes in fresh. We fillet the fish daily in-house.

Origin: California, Hawaii, Mexico & Fiji Flavor: Firm, Sweet Cooking Methods: BBQ, Bake, Broil, Kabob The Opah we buy is perfect for your next BBQ, at Captain Kidds we are able to purchase Opah when nobody else can. The perks of being in business for the past 40 years.

Origin: New Zealand Flavor: Light Cooking Methods: Sautee The Orange Roughy we buy comes directly from New Zealand.

Origin: British Columbia Flavor: Medium Rich Cooking Methods: BBQ, Smoke, Bake, Broil The Salmon we buy comes in twice a week whole. Unlike other markets, we fillet our fish in-house twice a day for maximum freshness. No other market does this. *If you plan on eating Salmon as sashimi, use Farm Raised (instead of Wild), as Wild has the possibility of containing round worm.

Origin: California & Mexico Flavor: Mild, Sweet Cooking Methods: BBQ, Bake, Broil, Sautee We get our SeaBass in June (when the season opens) directly from the fishing boats. Since the fish is so fresh, you can even use SeaBass for sashimi (ask a clerk for assistance).

Origin: California & Mexico Flavor: Mild Cooking Methods: BBQ, Bake, Broil We get our Thresher Shark different than what you can buy in local supermarkets. We have learned the secret of icing and when to fillet the Shark so the meat stays tender.

Origin: California & Mexico Flavor: Mild Cooking Methods: BBQ, Bake, Broil Again, we have learned the secret of icing and when to fillet the Shark so the meat stays tender. Mako is smaller and more tender than Thresher.

Origin: Central California Flavor: Very Light & Sweet Cooking Methods: Bake, Deep Fry, Sautee (best) We get our Snapper directly from our partner fishing boat. The Snapper arrives fresh, never frozen, and comes directly from the Pacific Ocean. Do not overcook this fish.

Origin: Astoria, Oregon Flavor: Light & Mild Cooking Methods: Bake or Sautee We get the Petrale Sole, which is the best type of Sole you can buy. This is a delicate white meat that stays together better than other types, which can get mushy and fall apart.

Origin: California, Mexico, Costa Rica, & Hawaii Flavor: Thick & Meaty Cooking Methods: BBQ, Bake, Broil, Kabob We get the Petrale Sole, which is the best type of Sole you can buy. This is a delicate white meat that stays together better than other types, which can get mushy and fall apart.

Origin: China & Taiwan Flavor: Light & Mild Cooking Methods: Sautee, Bake, BBQ We are one of the few places that does not buy out Tilapia in bulk. Each fillet comes individually sealed to ensure maximum freshness.

Origin: Clearwater, Utah Flavor: Light & Sweet Cooking Methods: Sautee (Best) We get our Trout fresh and de-boned. We have been buying from the same Trout farmer for the past 40 years, always the best!

Origin: Thailand & Vietnam Flavor: Mild Cooking Methods: Sear, BBQ, Bake, Broil, Sashimi, Poke We get our Tuna Saku blocks professionally frozen and AAA rated. We always try to use fresh items, but this professionally frozen Tuna is a great alternative when fresh is not available.

Origin: Fiji, New Zealand & Mexico Flavor: Full Meaty Cooking Methods: BBQ, Bake, Sear, Broil, Sashimi Again, we have learned the secret of icing and when to fillet the Shark so the meat stays tender. Mako is smaller and more tender than Thresher.

Origin: Southern California, Mexico Flavor: Medium to Full Cooking Methods: BBQ, Bake, Sautee, Sashimi We get our Yellowtail direct from local boats, they call us and we go pick it up daily. Yellowtail is great on the BBQ and also can be eaten as sashimi when it is fresh.

Origin: Washington State Flavor: Rich & Full, Slightly Salty Cooking Methods: 1/2 Shell, Broiled We choose the small and medium Hood Canal Oysters because they come from the cold waters of Washington and a deep pocket full of meat.

Origin: Chesapeake Bay, New York Flavor: Meaty, Sweet & Salty Cooking Methods: 1/2 Shell, Steamed, Chowder, Broiled We found the Littleneck Clams to be the best for our steam table with deep pockets full of meat.

Origin: Honduras, Brazil, North Australia Flavor: Firm Meat Cooking Methods: BBQ, Broil We par boil our Lobster in-house daily and pick out the best tails to place in our showcase. When cooking Lobster at home, we suggest using butter garlic sauce to heat, loosen from the shell and cook 4 minutes on each side starting with the shell side first.

Origin: Mexico, Bay of Campeche Flavor: Rich & Full Cooking Methods: BBQ, Sautee, Deep Fry, Broil Simply the best. Once you try our Shrimp, you will never buy from anywhere else.

Origin: Mexico, Bay of Campeche Flavor: Rich & Full Cooking Methods: BBQ, Sautee, Deep Fry, Broil Simply the best. Once you try our Shrimp, you will never buy from anywhere else.