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SHRIMP SCAMPI- ONE POUND OF SHRIMP PEELED & DEVEINED MELT A 1/4 POUND OF BUTTER IN A LARGE SAUTÉ PAN PLACE THE SHRIMP IN THE PAN ADD A 1/8 CUP OF LEMON JUICE, A TABLE SPOON OF FRESH CHOPPED GARLIC, TWO TABLE SPOONS OF FRESH CHOPPED PARSLEY. TOSS THE SHRIMP THEN ADD 1/2 CUP OF WHITE WINE, PINCH OF SALT AND PEPPER. ADD A 1/4 CUP OF OLIVE OIL IF MIXING WITH PASTA OR RICE.  (NOTE: SHRIMP ONLY TAKE ABOUT 5 MINUTES TO COOK WHEN THEY CURL AND TURN PINK THEY ARE DONE)  OTHER SEAFOOD THAT WORKS WELL WITH THIS RECIPE SCALLOPS, CLAMS, MUSSELS, WHEN COOKING WITH THE CLAMS OR MUSSELS COVER THE SKILLET TO CREATE A STEAM SO THE SHELLFISH OPEN.

HONEY DIJON BAKED SCROD- MIX A 1/2 CUP OF HONEY, ONE CUP OF DIJON MUSTARD, 1/4 CUP OF WHITE WINE, ONE TABLE SPOON OF FRESH CHOPPED PARSLEY A PINCH OF SALT & PEPPER THEN SET ASIDE SPRAY PAM IN A CASSEROLE DISH PLACE ONE POUND OF SCROD IN THE DISH POUR OVER DIJON MIX AND SPRINKLE WITH JAPANESE BREAD CRUMB.  BAKE IN A PRE-HEATED OVEN @ 375 DEGREES FOR 15-18 MINUTES.

FLOUNDER FRANCAISE- PREPARE A SEASONED FLOUR 1 1/2 CUPS FLOUR, 1 TEASPOON SALT AND 1 TEASPOON PEPPER, 1/2 TEASPOON GRANULATED GARLIC. PREPARE THE EGG BATTER 4 LARGE EGGS, 1 TEASPOON CHOPPED PARSLEY, 1 TEASPOON OREGANO, 1/2 TEASPOON THYME, 1TSP BASIL, 1/2 TSP GARLIC POWDER, A PINCH OF SALT & PEPPER WHISK TOGETHER SET ASIDE.  PUT A 1/2 CUP OF OLIVE OIL IN A SKILLET ON MEDIUM HEAT GET OIL HOT. THEN TAKE A PIECE OF FLOUNDER ROLL IT IN THE SEASONED FLOUR AND DIP IT IN THE EGG BATTER, GENTLY THEN PLACE THE FISH IN THE SKILLET COOKING ABOUT 3-4 MINUTES A SIDE.  OPTIONAL TOPPING TWO PLUM TOMATOES DICED, 2 TSP CAPERS, A PINCH OF SALT & PEPPER COVER WITH A WHITE WINE FOR 15 MINUTES THEN TOP WITH YOUR FISH.  OTHER FISH THAT WORK WELL WITH THIS RECIPE TILAPIA, LEMON SOLE, GREY SOLE.

 VARIETIES:

PADDLEFISH

Marky's American Paddlefish caviar resembles Osetra and Sevruga sturgeon caviars in appearance and taste, with slighty smaller eggs. It has a glossy light grey color, a robust flavor and firm pearls. The "Astrakhan process" follows the traditional Russian guidelines and manufacturing techniques. Our caviar is prepared only with pure sea salt (NaCl), the most sophisticated and gourmet salt. Hence, we obtain "Malossol" caviar of exceptional quality.

FARMED OCETRA

Farmed American White Sturgeon Osetra Caviar of Acipenser Transmontanus, produced in a controlled environment of the aquaculture farms in San Francisco and Sacramento Valley of California, recently gained popularity with gourmands all over the United States. It comes from native American White Sturgeon and has a slightly firm, but delicate texture, with fine distinguishable eggs. The flavor of farmed caviar has been described as ranging from buttery to nutty, not too salty, and can be compared to the taste of the Caspian Russian Osetra caviar.

RUSSIAN OCETRA

Flavor: Unique clean, sweet, crisp and subtle “nutty” taste
Size: Large to medium-size grains
Color: golden yellow to dark brown
Appearance: Clear, glossy.

SEVRUGA

Flavor: Distinguished smooth, buttery flavor. Aromatic and savory taste, appreciated for its keen yet warm and iodized taste.
Size: Small pearly grained.
Color: Slate gray to black
Appearance: Clear, glossy.

KETA

Flavor: Strong sweet and honey-like
Size: Extra large firm eggs
Color: Golden-orange color
Appearance: Firm, giant translucent grains.

RED AND ORANGE TOBICO FLYING FISH ROE

Tobikko (Tobiko, Tobico) is the Japanese word for the flying fish roe used to create certain types of sushi. Applied lavishly in Japanese cuisine.
Size: small and crunchy berries.
Color: Orange.

FINN & HADDIE

WE COLD SMOKE OUR OWN HADDOCK IN CHERRY AND APPLE FLAVORED WOODS

FROG LEGS, BACCALA (SALT COD), WHOLE COOKED CRAYFISH, SMELTS,KIPPERS, CARIBBEAN CONCH ARE JUST A FEW SPECIALTIES TO MENTION. IF YOU ARE INTERESTED IN  A SEAFOOD ITEM NOT MENTIONED PLEASE CALL WE ARE MOST LIKELY TO GET ANY PRODUCT FROM THE MARKET

Smoked Seafood

A Full Line of Naturally Smoked Seafood Since 1978

Ducktrap River of Maine produces the finest smoked seafood available anywhere. Using the best modern European smoking technology, combined with traditional, time-consuming curing and smoking methods, our products can enhance any wholesale selection, retail display, or restaurant menu.
Our smoked fish products contain no artificial coloring or flavoring. Instead, we use the flavor of brine, herbs, evaporated natural cane juice, and spices in combination with the savory smoke of northern fruitwoods and hardwoods. To ensure a longer shelf life, we rely on the freshness of the fish and shellfish that we smoke-not on chemical preservatives.

Hellers Seafood Proudly Carries ducktrap river brand smoked seafood products

whole side salmon also available in 4oz & 8oz packages

smoked peppered mackarel, smoked trout fillets, smoked bluefish, Unagi (smoked eel), Our own nova we cold smoke our salmon with cherry and apple flavored woods. and many more varieties call for availability

CRABS ARE HERE!!!!!!!

#1 CRAB  EACH $2.75  - DOZEN $33.00  - BUSHEL  $185.00

JUMBO CRAB EACH $4.95  - DOZEN $59.40  - BUSHEL $215.00

EXTRA JUMBO WHEN AVAILABLE  $7.00 EACH

DUNGEONESS CRABS $7.99LB

ALSO FRESH CRAB MEAT AVAILABLE FROM NORTH CAROLINA, MARYLAND, VENEZUELA

SOFT SHELL CRABS $7.50 EACH

CLAMS

LITTLE NECKS - $5.28 A DOZEN OR $19.99 A BAG OF 50

TOP NECKS - $5.28 A DOZEN

CHERRY STONE - $3.75 A DOZEN

CHOWDERS - $5.28 A DOZEN

SOFT SHELL CLAMS - $5.49 A POUND

COCKLES - $5.49 A POUND

ALL CLAMS ARE AVAILABLE ON THE 1/2 SHELL FOR AN ADDITIONAL $3.00 CHARGE A DOZEN

MUSSELS $3.79 A POUND

OYSTER SELECTION

ISLAND CREEK - DUXBURY,MA

MALPAQUE  - PRINCE EDWARD ISLAND

BLUE POINT - LONG ISLAND

SALT POND - RHODE ISLAND

ALL OYSTERS ARE $15.00 A DOZEN AND CAN BE SHUCKED ON TH HALF SHELL FOR AN ADDITIONAL $3.00 A DOZEN

CALL AHEAD TO SEE WHATS IN STOCK!

 LIVE LOBSTERS

 POUND SIZES - 1 1/4 - 1 1/2 - 2-3 - 5+ FOR LARGER LOBSTERS PLEASE CALL AHEAD

 1-1-1/2 lb LOBSTERS ARE $11.99lb AND COULD ALSO BE COOKED FOR $12.99LB

COLD WATER TAILS NEW ZEALAND, SOUTH AFRICA,SOUTH AUSTRALIA$39.99LB

4OZ,6-8,10-12,12-14,16-20,20-24,24-28

WARM WATER TAILS BRAZIL $29.99LB

3OZ,4,5,6,8,9,10-12,12-14,14-16,16-20

CALL AHEAD TO GET YOUR LOBSTER TAILS PREPPED OVEN READY FOR ONLY $2.00 A TAIL, THE KITCHEN WILL BUTTERFLY THE TAIL BRUSH IT WITH BUTTER AND SPRINKLE WITH PARSLEY FLAKES                               

 
LOBSTER TAIL

THAW: CUT DOWN TOP OF SHELL PLACING THE MEAT ON TOP
BASTE AND BAKE @ 400 DEGREES
4OZ………8-10 MIN
8OZ………10-14 MIN
12OZ….…14-18 MIN
1LB………18-22 MIN
CONTINUE BASTING WHILE BAKING
FLASH BROIL 1-2 MIN
 

COOK