FAQs. Frequently Asked Questions
- Forms of available payment—what do you accept?
We accept Visa, MasterCard, American Express, Discover, ATM debit cards, personal checks, Travelers checks and cash. We do not accept food stamps.
- Do you sell stuffed shrimp or other already prepared items?
No. However, we do sell a wide selection of items to help you prepare your seafood for cooking. Please see our store for items.
- Placing a Retail order: Do I need to phone it in?
We have a large selection and quantity of live lobsters, clams, shrimp and fresh fish available. For most items and amounts, it is not necessary to phone in an order.
- Placing a Take-Out order: Do I need to phone it in?
We only take phone orders for 10 or more dinners, otherwise, your food is cooked fresh to order while you wait, in less than 5 minutes.
- Fresh Salmon: What’s the difference between organic, wild or farm-raised?
Wild Salmon is from the open ocean. Farm-Raised Salmon is salmon that have been enclosed in pens in the ocean, and are given a balanced regimented feed. Organic Salmon are farm-raised salmon given a diet limited to organic feed.
- Where does your fish come from?
We specialize in fresh New England seafood. We have saltwater fish delivered from around the world.
- Cocktail shrimp or clams for appetizer: How much do I need per person?
When using our fresh cooked shrimp (16-20ct), we recommend 5-6 pcs per person. For clams on the halfshell, we recommend 4-5 pcs per person. Remember that with cocktail shrimp, you can really never have too much; people will always head for those first and last.
- Fish portion size: How much do I need per person?
We recommend 8-12 oz. of uncooked fish per person.
- Fresh fish preparing and cooking: What you need to know.
Fish is very versatile; it can be prepared simply or elaborately. White fish can be substituted in almost any recipe where you would use chicken breasts. Fish Parmigiana, Milanese, Piccata, Florentine, Marsala, Stuffed, Tacos, etc. Timing will vary depending on the method, temperature and thickness of fish. Most importantly, however, DO NOT OVERCOOK. Generally, fish is cooked 10 minutes per 1 inch of thickness. Fish turns from translucent to opaque and flakes easily when prepared properly.
- Oysters in the shell: How do I open them?
- Begin with fresh oysters, well chilled; hold the oyster flat with the rounded shell side down.
- Use a pair of nipper pliers (available at hardware stores) to break off the thin brittle end of the oyster so as to expose an opening to the inside.
- Insert an oyster knife inside the oyster, running it along the top of the shell to cut the muscle and remove the top shell.
- Holding the oyster level, to retain juices, slide the knife under the meat to release the muscle from the shell.
- Connecticut River Shad: When is it in season?
Typically, Connecticut River Shad is available during May. Call ahead for availability.
- Soft Shell Crabs: When are they in season?
Soft Shell Crabs are in season from April through September.
- Do you ship lobsters and/or seafood?
No, we do not ship. We will pack lobsters and seafood in an Airfreight Box for you to take on a plane or to a carrier to have them shipped.
- Do you cook lobsters to order?
We sell fresh cooked chicken (1 lb.) lobsters by the piece.
- Lobster Cooking times?
We recommend steaming lobster in 2-3” of salted, boiling water for the following times:
Chickens Quarters Selects Jumbos 1-1 ¼ lb. 1 ¼ -1 ½ lb. 1 ½ -2 ¾ lb. 3-6 lb. 6-8 mins 9-10 mins 10-12 mins 18-25 mins
When water boils, place lobsters in pot. Begin timing when pot refills with steam.