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]
Whole Red Snapper – $ 29.99
Whole red snapper from Florida. Firm, whole meat, great to bake or roast. Try it with All Fresh Seafood’s famous gourmet gourmet crust and sauces.
Oregenata Crusted Snapper Ingredients
6 (6-ounce) red snapper fillets
5 Idaho potatoes, peeled and grated
1/2 cup melted butter
1 cup
1 tablespoon salt
3/4 tablespoon freshly ground black pepper
1 cup grated Asiago
1 tablespoon finely minced lemon zest
Preheat oven to 425 degrees F.
Bring a large pot of lightly salted water to boil. Add grated potatoes, boil for 30 seconds, and then drain. Plunge into an ice bath and drain immediately. Spread the potatoes on a plate or baking sheet to dry. Toss with the melted butter, salt, pepper, cheese, and lemon zest. Coat each filet with potato, lightly pressing with fingertips.
Place the fish on a lightly oiled baking sheet and roast for 15 to 20 minutes in the oven until lightly browned and cooked through.
Our home made crusts, created by our own in-house chef, were recently featured and photographed in the prestigious NY Times food section – an outstanding honor! With a blend of Japanese panko bread crumbs, olive oil or peanut oil, oregano, basil, Parmesan cheese, spices, and fresh herbs, this Oregenata crust quickly and easily turns an ordinary seafood meal into a 5-star restaurant experience. Simply crust your fish, bake at 375 degrees until done and serve. Store chilled for up to 45 days. You can also use our Oregenata crust with chicken, pork, lamb or other meat, or sprinkle a bit to season potatoes, stuffing or vegetables.
