Fresh seafood and fish from dock to door.
Welcome to All Fresh Seafood, your convenient, online fresh fish market. We offer an unparalleled selection of fresh seafood, from traditional favorites to unique, hard-to-find delicacies. New York City’s finest restaurants, hotels and country clubs trust All Fresh Seafood for supplying them with the finest, freshest fish available and now you can enjoy the same high quality seafood right in your own home. Order online anytime — we’ll deliver it the next day!
Also known as Patagonian Toothfish, This is the grand daddy of firm, white, flakey fillet. It has the same omega 3 oils that salmon has with a more mild flavor. Great for sauteeing, grilling baking... [Read more]
These fresh Canadian farmed salmon fillets originated in the pristine icy cold waters of the North Atlantic. High in omega 3 fatty acids, these nutritious salmon fillets lower cholesterol and are a... [Read more]
This comes from the North Atlantic coast and it is a firm, white fillet that sushi chefs desire most in their preparation. Great for baking, stuffing or sauteing. [Read more]
Our Wild Caught Red Snapper comes from Florida or the Gulf of Mexico and it is the most sort after white fillet for fine dining restaurants. The flesh is white, firm and has a succulent sweet flavo... [Read more]
In a medium saucepan, bring water to a boil. Stir in the rice, reduce heat, and cover. Simmer 20 minutes, until water has been absorbed.
Preheat oven to 350 degrees F (175 degrees C). Coat a medium baking dish with the olive oil.
Melt the butter in a medium saucepan over medium heat, and saute the onion and garlic until tender. Stir in the heavy cream. In a small bowl, mix the milk and cornstarch, and stir into the saucepan to thicken the heavy cream mixture. Remove from heat, stir in the shrimp and mushrooms, and season with dill, seasoning salt, and pepper.
Arrange cod in the prepared baking dish. Pour the heavy cream mixture over the cod. Sprinkle with Parmesan cheese and parsley.
Cover, and bake 30 minutes in the preheated oven, until sauce is bubbly and fish is easily flaked with a fork. Serve over the rice.
1/4 cup white balsamic vinegar or white wine vinegar
2 tablespoons butter
1. In a deep pot, add the potatoes and enough water to cover. Bring to a boil, salt the water and cook the potatoes until tender, about 15 minutes. Drain.
2. In a Dutch oven or a large, deep skillet with a lid, heat the EVOO, 3 turns of the pan, over mediumhigh heat. Add the onions, celery, garlic, bay leaf, thyme and lemon peel; season with salt and pepper. Cook until the onions are softened, 7 to 8 minutes. Pour in the wine and cook for 1 minute. Stir in 1/2 cup chicken broth and the tomatoes with their juice; bring to a simmer. Add the cod in a single layer, cover and cook for 3 minutes. Gently stir in the shrimp; season with salt and pepper. Cover and cook until the cod and shrimp are just opaque throughout, about 3 minutes. Remove from the heat and stir in the lemon juice; discard the bay leaf.
3. Mash the potatoes with the remaining 1/2 cup chicken broth, the vinegar and butter; season with salt.
4. To serve, mound the potatoes into shallow bowls. Ladle the stoup around the potatoes.
