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Our Fishosophy

Our Fishosophy

At Seaview Crab Company we strive to provide customers with delicious, fresh fish, which is why we keep our displays full of crowd favorites, plus some out-of-the ordinary local fish.

“The most popular fish that we sell are grouper, tuna and mahi-mahi,” says fishmonger Winn Altman.

Great choices, but there are so many more fish in the sea.

On a recent summer afternoon, Seaview’s fillet cases were brimming with some of the popular choices like flounder, grouper, wahoo, swordfish, mahi-mahi, tuna, catfish and salmon.

The whole fish display included: triggerfish, sheepshead, yellow-eyed snapper and puffer fish, jolt head, golden tile and a cobia.

Also in the mix were rose fish, squirrel fish and one lone red devil fish.

While some folks are well acquainted with those fish, other people have never heard of them – much less thought about eating any of them.

Others are more adventurous.

On this particular afternoon a couple wanders into the market looking for fish.

“We want to try something new,” the man says.

“Really?” says Greg Zimmerman, one of Seaview’s fishmongers. He points to the most unusual looking fish on display, the red devil fish and asks them if they want to try it.

After asking what the fish tastes like and discovering that its’ flavor and texture is similar to black sea bass, the husband and wife look at each other, shrug, and say, “Why not?”

As Greg cuts and fillets the fish for the couple (a service provided for free by Seaview Crab Company), the wife says they are new to the area.

“We just moved here a few months ago and we live right up the street,” she says. “We’ve decided we want to try every fish you sell.”

That’s the kind of mindset we appreciate and cultivate at Seaview because our waters are teeming with many varieties of delicious fish.

One of Seaview’s owners, Nathan King, says that Seaview offers a variety of fish that may not be found in other markets because the company’s mission is to move seafood forward.

“We adopted the philosophy of ‘moving seafood forward’ because we want to ensure the future of sustainable seafood production,” King explains. “Part of that process is educating our customers about the lesser known, but often more abundant, species.”

Altman says that though many people come in wanting the better known fish such as flounder or mahi-mahi, some customers are branching out to try some of the more unique varieties.

And, some of the lesser known and less popular varieties are often a little less expensive.

“Shark is something that people don’t usually eat, but it’s a mild flavored white fish, that cooks up a lot like chicken,” Altman says. “Amberjack is another rich fish which cooks up similarly to mahi-mahi.”

Skate wings are another unusual offering from Seaview. “These are growing more popular,” Altman says. “They have a texture like pulled pork and a very satisfying taste.”

Fellow fishmonger Sarah Gagliardo agrees, saying she recently ate a smoked skate wing Reuben sandwich at a Moorehead City restaurant.

“It was fantastic,” she said.

Gagliardo believes Seaview tries to educate customers about seafood, open their minds to try new things and not just stay eating one kind of fish.

“It’s about sustainability,” adds Altman. “Don’t put all your eggs in one basket.”

Or your fish either. Catch you next time.

THE FUNDAMENTAL FISH FLAVOR AND TEXTURE PROFILES

There are three main textures that most fish and seafood fit into: Delicate textures, medium textures and firm textures. In addition to textures, there are also three flavor profiles that fish and seafood fit into: those are mild, moderate and full flavored.

Flavor           Texture           Example
Mild                Delicate             Flounder
Mild                Medium            Sea Bass
Mild                Firm                  Grouper, Monkfish

Moderate       Delicate             Sea Trout
Moderate       Medium            Atlantic Salmon, Skate
Moderate       Firm                 Tuna, Swordfish

Full                 Delicate             Bluefish
Full                 Medium            Popeye Mullet
Full                 Firm                  King Mackeral

2 Comments

  1. Joe Wilkinson

    You guys are great. Thanks for educating folks about so many of our local seafood. I remember when I learned about Blowfish,Puffer or blowtoads. All the same fish. Like many, I threw these back if I caught one. A very sweet older woman asked me to save them for her. I thought she was crazy. A thousand or so later she showed up woth a covered plate of hot deep fried fish. It was delicious. “What was that Dot ? “Blowtoads you silly.” I was thunderstruck.
    She taught me to clean them, (about 2o seconds,when you get good) and a few ways to prepare them. Chicken of the Sea !!!!

  2. Susan Anderson

    Hi!
    I like this post. It’s informative and fun to read. I can’t help but laugh about your info about shark meat. My brother in law caught and cooked it once for us, down in St. George, FL and it was delicious. I like that idea, let’s catch and eat the shark instead of them catching and eating us. And there are plenty of shark. Visiting Sea World once at the shark exhibit, the announcer said there are more shark in the world than people!

    Also recently, I discovered this verse in the Bible: John 21:11: Simon Peter went up and drew the net to land, full of large fish, a hundred and fifty-three; and although there were so many, the net was not torn.

    How cool is that? So many fish in the sea, and so many lessons.

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