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Bandus Food CenterSeafood
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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. | 
Whole
Fish | All
Fresh Seafood's fresh whole fish encompass all the intense natural
flavor they were meant to have. Our whole branzini, trout, Portuguese
Sardines and red snapper are scaled, cleaned and gutted and shipped
next day. | 
Steaks,
Fillets, and Patties | Our
great tasting, good-for-you fresh fish fillets are hand cut and
delivered fresh, never frozen. They are the perfect complement to any
cuisine and they can be purchased online.
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Smoked
Fish | All
Fresh Seafood's rich and flavorful smoked fish are ideal for
entertaining and are consistently among our best selling items. | 
Caviar | Delicately
flavored, our premium caviar is chosen for its firm texture, pleasing
color and above all its outstanding taste. |
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At
CrabPlace.com our respect for the rich tradition of the Chesapeake Bay
is matched by our passionate commitment to deliver only the highest
quality seafood. | 
Live
Crabs | Live
Maryland blue crab
caught and shipped fresh from
the
Chesapeake Bay. | 
Maine
Lobster Tails | Lobster
tail is the sweetest, biggest portion of the lobster. Maine lobster
tails are the most sought after because of their sweet and delicious
flavor. | 
Gulf
Shrimp | | 
Fresh
Clams | Ever
popular, our clams are freshly harvested from some of the Eastern
Shore’s most select clam beds. Slightly sweet with a distinctive full
flavor, they have a juicy, tender texture. | 
Fresh
Oysters | Our
fresh, hearty, full-flavored oysters range in flavor from buttery sweet
and slightly salty to rich, briny and slightly metallic. |
| | For Great Seafood Recipes CLICK HERE! |
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| Seafood News“Callinectes
sapidus” – just rolls off the tongue, doesn’t it? That’s
calli="beautiful", nectes="swimmer,” and sapidus="savory". So just who
is this tasty, swimming beauty? None other than the Blue Crab, pride
and joy of the Chesapeake Bay! Blue Crab is native to waters all along
the Atlantic coast from Canada to South America, but it’s the
Chesapeake Bay that has truly made the little critters famous (or did
they make it famous…?).
The harvest of Blue Crab is a multimillion
dollar industry for the region, and with good reason. As their
scientific name implies, the little crustaceans make a savory treat.
Blue crabs are most often eaten in the hard shell. East Coasters
typically steam them in large pots with water, vinegar, and Old Bay
seasoning, but plenty of other recipes abound, from Crab Cakes to Crab Stew to Crab Salads.
If you catch the crabs just after they’ve molted their hard outer
layer, they’re called soft shell crabs, and are usually fried whole
after removing the gills, face, and guts, but the cholesterol-conscious
can also enjoy them baked or grilled. They’re equally tasty either way.
If
you’ve eaten Blue Crab before, you may be wondering why they’re called
“blue” at all. No, they’re not sad. Before they show up orangey-red on
a dinner plate, the little crabs actually are blue in color due to
special pigments in their shells. Once the crab is cooked, though, that
pigment breaks down and the shell turns bright red-orange.
So
there you have it—the low down on Blue Crab from the Chesapeake Bay.
And you don’t have to be a local to enjoy the delicate flavor the Blue
Crab offers either. Crabplace.com ships from their Maryland dock to any
door--steamed crabs, live crabs, hard shell, soft shell, crab
cakes…whatever you’ve got a tastebud up for.
Blue Crab – it’s what’s for dinner!
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