Any of our Crustaceans items on our menu you need to avoid. 

Crustaceans:

• Crab
• Lobster
• Shrimp
• Crawfish

Unfortunately, we’re not currently set up to ship product direct to consumer homes. We hope to begin offering this service in the future. However, a variety of our products are available for online purchase and pick up in store.

Unfortunately, we’re not currently set up to ship product direct to consumer homes. We hope to begin offering this service in the future. However, a variety of our products are available for online purchase and pick up in store.

Most consumers can safely eat raw shellfish harvested from approved waters or sushi from a reputable source. Some special populations, including young children, elderly adults, pregnant women and any person with a compromised immune system due to other health conditions should only eat thoroughly cooked seafood. Compromised immune systems can be associated with liver diseases, alcoholism, chemotherapy, steroid use, AIDS, diabetes and/or routine use of antacids. For shellfish available on the market, national and state regulations require information on approved sources and harvest locations marked on all product tags or labels. The intent is to assure the shellfish do not contain any potential substances or bacteria that could cause a potential illness. Most states require consumer advisory statements posted in markets or listed on menus if they are serving raw products. Wording in the required health advisories is for consumption of any raw animal products like meat, poultry, oysters, and eggs which may contain potentially harmful viruses or bacteria. Cooking seafood to 145°F for 15 seconds will destroy harmful viruses and bacteria.

The temperature for cooking fish is 140 degrees, as measured in the thickest part of the filet with a meat thermometer – knowing that the internal temperature will rise a bit to the safe internal temperature of 145 after pulling it off the heating method. But, unlike beef or chicken, with fish, we typically don’t use a thermometer. We will cook until the fish flakes easily when a fork is inserted in the thickest part. A fish filet that is cooked through will lose its translucency and will be more opaque.

For starters, follow the 10-minute rule. Measure or eyeball fish at its thickest section and cook it for 10 minuters per inch of thickness, flipping halfway through cooking time.

All of this being said, there are certain fish that, depending on your preference, you will prefer to undercook. For us, that’s sushi grade salmon (we prefer it slightly undercooked in the center) and sushi grade tuna (if we don’t eat it raw, we’ll sear it). White fish we will always cook through.

For shellfish:

• Mussels/clams/oysters will open when they’re done
• Scallops will turn opaque. Do NOT overcook these beauties, opt for slightly undercooking. Take them off heat before they become firm!
• Shrimp will become opaque, firm up and curl
• Lobsters will turn bright red and their antennas will pull out easily. The meat will be opaque and firm
• Crabs will turn bright red, opaque meat

Unlike poultry, with seafood, it’s pretty much always better to undercook than overcook, as seafood becomes very rubbery and chewy.