About the Seafood Department
Catch our "Catch of the Day"
Balducci's has, without a doubt, the best fish and seafood department around. When fish is bought from the wharfs and then flown to the store, you know you're getting the freshest selection possible! Your shrimp cocktails will be firm, yet tender, your steamed mussels juicy and chewy, your baked salmon moist and flaky. We'll even help you with preparing your purchase, whether it's steaming the lobster of your choice, shucking oysters, or peeling shrimp.
Balducci's has, without a doubt, the best fish and seafood department around. When fish is bought from the wharfs and then flown to the store, you know you're getting the freshest selection possible! Your shrimp cocktails will be firm, yet tender, your steamed mussels juicy and chewy, your baked salmon moist and flaky. We'll even help you with preparing your purchase, whether it's steaming the lobster of your choice, shucking oysters, or peeling shrimp.
SEAFOOD ARTICLE ARCHIVE
Chilean Sea Bass
The Chilean sea bass is not actually a part of the bass family; rather it is what is called a "Patagonian toothfish." It's a big fish, its average market weight being about 20 pounds, though there have been sea bass that have weighed in at 100. What is... MoreStriped Bass (Rockfish)
This silver and black striped fish can be found from the top of New York to North Carolina in our country, though it has been known to make appearances from New Zealand to the Gulf of Mexico. Not only is it prolific, but it's also a tradition, with a history... MoreWild King Salmon
There is a reason why the Chinook is called "King Salmon." With its rich, buttery taste and formidable size (sometimes reaching 50 pounds), it is the epitome of fine quality when it comes to salmon. Keep in mind that this is the peak season for the king... MoreCrab Meat
Any Marylander will tell you: the blue crab occupies a very special place in their hearts. The delicate, sweet, lightly buttery meat of this crustacean is simply unmatched. Because nature made the blue crab an often-painful challenge to handle and... MoreWhite Gulf Shrimp
You're stumbled across something very special here, since white shrimp (Penaeus setiferus) are the standard by which other species of shrimp, both imported and domestic, are usually measured. This is largely due to the white shrimp's firm yet tender... MoreArctic Char
Once you've had arctic char for the first time, you'll be able to pick it out again; its distinct flavor could be characterized as somewhere between the sweetness of salmon and the earthiness of trout. The meat, while being moderately firm, has a finer flake... MoreCrab Meat
Any Marylander will tell you: the blue crab occupies a very special place in their hearts. The delicate, sweet, lightly buttery meat of this crustacean is simply unmatched. Because nature made the blue crab an often-painful challenge to handle and... MoreWhite Gulf Shrimp
You're stumbled across something very special here, since white shrimp (Penaeus setiferus) are the standard by which other species of shrimp, both imported and domestic, are usually measured. This is largely due to the white shrimp's firm yet tender texture... MoreArctic Char
Once you've had arctic char for the first time, you'll be able to pick it out again; its distinct flavor could be characterized as somewhere between the sweetness of salmon and the earthiness of trout. The meat, while being moderately firm, has a finer flake... MoreBarramundi
The barramundi, which means "large-scaled river fish" in the Australian aboriginal language, is a member of the perch family. With its silvery belly and yellow fins, the barramundi is quite striking. At one point barramundi was available only from its... MoreFresh Cod Fillets
Available from Newfoundland to Florida, the cod is often considered the "default setting" for fish, since many different species of fish have been classified in this genus in the past. Cod is easily distinguished, however, by the barbel (a threadlike growth)... MoreAtlantic Shad (River Herring)
In some ways, the shad is a herald of springtime. Just as the running of salmon on the west coast is a seasonal tradition, so too is this Atlantic river fish, which is born in freshwater, migrates to saltwater to mature and then returns to freshwater to... MoreSea and Bay Scallops
A favorite of seafood lovers far and wide, scallops are fantastic no matter how they're made. Whether you sauté them in butter and garlic, grill them lightly, or steam them for salads, the sweet, rich taste of both sea and bay scallops are simply... MoreStriped Bass
("Rockfish") This silver and black striped fish can be found from the top of New York to North Carolina in our country, though it has been known to make appearances from New Zealand to the Gulf of Mexico. Not only is it prolific, but it's also a... MoreFlounder
Also called "Lemon sole," "Dover sole," "yellowtail" and "fluke," the meat of the flounder (a flatfish) is a clear gray when raw, becoming flaky, white and delicate when cooked. And while the flavor is mild, it's also bold, more "fishy" than, say,... MoreBalduccis Valentines Day Platters
Make your Valentine's Day extra special by choosing from our two platters: Shrimp Cocktail for Two Fall in love with our elegant shrimp cocktail. It comes packaged with:- 1 lb cocktail shrimp
- cocktail sauce
- lemon... More
Shrimp Cocktail
Make your Valentine's Day extra special by choosing from our two platters: Shrimp Cocktail for Two Fall in love with our elegant shrimp cocktail. It comes packaged with:- 1 lb cocktail shrimp
- cocktail sauce
- lemon... More
Chilean Sea Bass
The Chilean sea bass is not actually a part of the bass family; rather it is what is called a "Patagonian toothfish." It's a big fish, its average market weight being about 20 pounds, though there have been sea bass that have weighed in at 100. What is... MoreHALIBUT
MONSTER IN THE OCEAN, DELICIOUS ON YOUR PLATE Halibut is mainly found in the Pacific and Atlantic waters and is available year-round. The largest of the flatfishes, this monster can grow to up to 8 feet long and weigh 700 pounds! The larger halibut... MoreALASKAN KING CRAB LEGS
"It's the best seafood meat you'll ever taste." Fisherman have often said that about the king crab, specifically the sweet and tender chunks of meat you'll find in the legs of this giant. Measuring up to 6 feet and sometimes weighing between 4-10... MoreLive Maine Lobster
A Sweet, Succulent Main Course From the chilly waters of Nova Scotia, our lobsters are flown in fresh to our stores. Because they are caught wild, you can be assured that our lobsters are firm, meaty, and flavorful-more so than farmed lobsters might... MoreStone Crab Legs
Stone crabmeat has a firm texture and a sweet, succulent flavor, which is often described as a cross between a lobster and a blue crab. It's often marketed precooked and usually frozen because the meat has a tendency to adhere to the shell if frozen raw. ... MoreOysters
They are the epitome of upscale dining. They are considered an aphrodisiac. They are also delicious raw, broiled, grilled, or fried. What I'm referring to, of course, are oysters. Jonathan Swift once said, "He was a bold man that first ate an oyster," but... MoreKing Salmon
Careful Raising Means Delicious Eating Chinook Salmon (called "King Salmon" in some areas) is one of five breeds of pacific salmon and is the official state fish of Alaska. The Chinook is also one of the most important breeds to commercial and sport... MoreAlaskan King Crab Legs
"It's the best seafood meat you'll ever taste." Fisherman have often said that about the King Crab, specifically the sweet and tender chunks of meat you'll find in the legs of this giant. Measuring up to 6 feet and sometimes weighing between 4-10 pounds,... More
FROM THE SEAFOOD MERCHANT