table Seafood
Prepared_Salmon_642x340 Swordfish Photo

Our Seafood Department is fresh out of the Atlantic Ocean and Chesapeake Bay! Every morsel is guaranteed fresh. Our focus is, and always will be, to deliver only the freshest seafood to our customers. Come pick up a fresh Lobster or fish for dinner and you’ll be amazed at the quality of taste. Don’t forget the large shrimp, perfect for any occasion! With prices you can’t beat on seafood this fresh, we’re sure you’ll be coming back for more!

We offer an extensive variety of fish. From the seasonal lobsters and shrimp, to seasonal swordfish, salmon and tuna, to scallops and crab legs, you’ll find it at here. Our seafood is incredibly fresh and beautifully displayed.  Need a special size lobster?  Just give us a call and 24 hour notice!


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crab claws lobster mussels oysters 
lobster tails  lobster3 lobster



salmon tuna rockfish snapper and opah flounder and opah

(note: seafood availability is seasonal and subject to change)






TOP 5 Seafood Items for Grilling

Two Most Popular Ways to Cook FRESH LOBSTER

Check out our seafood recipes including how to cook a lobster and eat one!

Tom’s Shrimp Tips:


  • Look for shrimp with firm white meat and a full shell. They should be displayed on fresh ice.
  • Do not buy shrimp with black spots or rings on the shell (unless you are buying black tiger shrimp) as this indicates that the meat is starting to break down.
  • Shrimp should smell briny and sweet.
  • Plan on a quarter to a third of a pound per person for a cocktail and a half a pound per person if it’s a main course.
  • All shrimp are sold by sizes and are based on the approximate number of shrimp per pound. See chart below.


Stew Leonard's Seafood

To devein shrimp, run a sharp paring knife along the back of the shrimp, cutting through the shell just deep enough to expose a thin black vein. This is the shrimp’s digestive tract, and it can be bitter. Once you have exposed this black vein, use a small knife to remove it. Please note that many cooks don’t bother with this time consuming task and simply leave the black vein in place. It’s up to you. (Many kitchenware stores carry a nifty gadget for removing the tract. If you are a shrimp lover, it may be a good investment.)

Shrimp can be cooked in a variety of ways; boiled, steamed, grilled, sautéed, baked, deep-fried, and on and on. They also can be cooked with or without the shell and deveined or not. Whatever method you choose, don’t walk away from the shrimp while you are cooking for even 30 seconds because there is a narrow window of success. It can cook fast and then overcook.

The BEST WAY to Cook Shrimp for SHRIMP COCKTAIL:
Place cleaned shrimp in a pot of cold water. Place on stove, stirring from time to time. Just before boiling, a froth will come to the top. Turn off and let shrimp sit in the water for about three minutes until the shrimp curls around and the tail almost touches the other end. Remove from the stove. Run cold water into pot to slowly cool down. Once cooled, remove shells (but leave the tail shell for a handle). Place in refrigerator until ready to eat. Serve with Tom’s Cocktail Sauce and lemon wedges



Visit the Seafood Department Photo Gallery!