Sals Fresh Seafood

05/28/2026

Sal is excited to tell you that Live Lobsters have arrived! 🦞

05/22/2026

Wild King Salmon season has begun just in time for Memorial Day Weekend! Stop by to pick some up today! 🐟

05/21/2026

Memorial Day is almost here. What kind of fish will you be grilling this weekend?

05/16/2026

The sun is finally shining, so it's the perfect time for a meal with a summer feeling: Shrimp Tacos!
Check out the recipe below:

Ingredients (12 small tacos. Serves 4)

Shrimp

1 pound medium shrimp about 45 shrimp, peeled and deveined
2 cloves garlic minced
1/2 teaspoon salt
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
4 tablespoons olive oil
1 tablespoon unsalted butter
1 large avocado, thinly sliced
2 cups shredded green cabbage
1 large avocado thinly sliced
Corn or flour tortillas

Cilantro Lime Sauce

2 limes
2 cloves garlic, minced
1 tablespoon coarsely chopped jalapeño, remove seeds for less spice
1/2 buch cilantro, chopped
1/2 cup mayo regular
1/2 cup sour cream
1/2 teaspoon salt
1/4 teaspoon pepper

Instructions

Shrimp

Pat both sides of the shrimp dry. Toss in a large bowl with garlic, salt, cumin, chili powder, onion powder, and 3 tablespoons olive oil. Cover and refrigerate for at least 15 minutes (up to 8 hours). In a large pan, melt butter and remaining 1 tablespoon oil.
Cook shrimp in batches to avoid overcrowding the pan. Add shrimp in a single layer and sauté until they just turn pink, flipping halfway, 2–4 minutes total depending on their size. Remove from heat and set on a cutting board. Cut off the tails. If desired, add a squeeze of fresh lime juice to the shrimp.

Cilantro-Lime Sauce

Zest and juice limes to get 1 teaspoon zest and 4 tablespoons juice. In a small blender or mini food processor, combine all the sauce ingredients. Add salt and pepper (or to taste) and blend until smooth. Taste and adjust to preference. Refrigerate until ready to use.
Assemble Tacos
Remove 1/2 cup of cilantro-lime sauce and toss it with the shredded green cabbage to combine.

Optional: Spray tortillas (both sides) with cooking spray and grill on the stovetop over an open flame until slightly charred. Alternatively, warm tortillas in the microwave, covered with a damp paper towel.
Fill tortillas with a generous serving of slaw, shrimp, and fresh avocado. Drizzle more sauce on top and serve with a squeeze of fresh lime juice.
*Recipe from Chelsea's Messy Apron*

05/15/2026

Swing by and wish the Captain of the Fish Pier a Happy Birthday before he starts charging people for birthday hugs by the pound! 🐠🎂

05/14/2026

Fiddleheads are at the Farm for a limited time! Did you know they taste great with fish? Check out the recipe below!

Crispy Salmon & Fiddleheads (2 Servings)

Prep time: 15 minsCook time: 15 mins

Ingredients

2 (6-oz) salmon or trout fillets
2 cups fresh fiddleheads, washed and trimmed
3 tbsp butter (divided)
1 tbsp olive oil
2 cloves garlic, minced
1 tbsp lemon juice
Salt and black pepper to taste
Optional: 1 tbsp fresh dill, chopped

Instructions

-Prepare Fiddleheads: Bring a pot of salted water to a boil. Add fiddleheads and boil for 3 minutes (this is crucial for safety). Drain and rinse with cold water.
-Sauté Fiddleheads: In a large pan, melt 2 tbsp butter over medium heat. Add garlic and cook for 1 minute. Add the blanched, dried fiddleheads, salt, and pepper. Sauté for 5–7 minutes until tender-crisp.
-Sear Fish: While the ferns cook, pat fish fillets dry and season with salt/pepper. Heat oil and remaining 1 tbsp butter in a second pan over medium-high heat. Sear fish skin-side down for 4–5 minutes, then flip and cook for another 2–3 minutes until cooked through.
-Finish: Squeeze lemon juice over the fiddleheads and top with dill. Serve immediately with the fish.

Preparation
-TipsSafety Warning: Never eat raw fiddleheads; they must be boiled or steamed to remove toxins.Cleaning: Remove the brown, papery husk and wash thoroughly in several changes of water.
-Substitutions: If you don't have salmon, brook trout, halibut, or cod work well.
-For a more complex flavor, some recipes suggest adding crispy bacon or even mushrooms.

05/11/2026

05/10/2026

Happy Mother's Day from all of us at Sal's Fresh Seafood!

05/07/2026

Your Mom called us.. She wants lobster for Mother's Day! 🦞

05/02/2026

Visit us at Moulton Farm's Spring Open House from 10am to 2pm!

We will be sampling our Pastrami Smoked Salmon, Seaweed Salad, and Wicked Puffcorn 🍿

04/29/2026

We've had a lot of people ask how they should cook Halibut lately!

There are three main ways people tend to cook Halibut: Pan-seared, baked, or grilled.

Pan-seared is the most popular. Simply sear in a skillet with hot oil or butter for 3-5 minutes per side until golden brown and opaque.

Baking Halibut is the easiest. Bake at 425 degrees for 9-12 minutes with a lemon, garlic, or mayo topping to keep it from drying out.

Grilling is the most flavorful. First, clean and oil the grill to prevent sticking. Turn the grill on high heat. Cook for 3-5 minutes on each side.

Pan-seared is the most popular. Sear in a skillet with hot oil or butter for 3-5 minutes per side until golden brown and opaque.