Like everyone else, our local fishermen have been hit hard by the economic fallout of the coronavirus pandemic. Support your local fishermen by purchasing fresh seafood from these participating markets & restaurants. Then, use their own recipes at the bottom of this page to prepare yourself a delicious meal.

Stay tuned for more information on unique DIY fresh seafood take-home kits.

Trinity Seafood: 1001 New Hampshire Ave, Lakewood NJ 08701 732-775-3333

Offering online ordering for next day pick up on custom orders, and open to the public via drive-thru Tuesday & Fridays 10 am to 2 pm. Pick from 5 combo pre-packs during their drive-thru events and one local combo pack featuring two fresh items that best represent what is hitting the local docks that week.

Pick up is at Trinity Seafood 1001 New Hampshire Ave Lakewood NJ 08701 (backloading area).

Shore Fresh Market: 57 Channel Drive, and 703 Bridge Ave, Point Pleasant NJ 08742 732-899-0909

Fresh fluke, monkfish, and other fresh catch brought in by the Co-Op fleet. Bounty just in time for the wholesale market Thursday through Saturday. Call your orders ahead into 732-899-FISH. They will keep taking orders over the phone for same day pick up on their store line at 732-899-0909. Come support your local fishermen and stay safe.

Sallys Seafood/Ahearns Market: 158 Wells Mills Road, Waretown, NJ 08758 609- 693-8055

Offering a wide variety of local seafood; Scallops, Fluke, Monkfish, Crabs, Clams, Oysters, plus shrimp, Tuna, Swordfish and more. Call ahead for hours due to Pandemic.

Local 130 Seafood: 1305 Memorial Drive, Asbury Park, NJ 07712 732-445-3951

Local 130 Seafood is making home deliveries throughout NJ and in Philadelphia. They also have trucks at farmer's markets throughout NJ doing pick-ups only. Check out their online store to better serve the community.

Eating local is better for you and the environment. They know the source, how it was caught, the area it was harvested and who brought it in. It is eating with the ecosystem which is what mother nature intended for us. No preservatives, no antibiotics, no hormones ever - it's wild!

This is how we preserve generations of livelihoods - keep guys fishing to teach their kids who teach their kids.

Atlantic Offshore Fishery: 212 Channel Drive, Point Pleasant, NJ 08742 732-206-6958

Atlantic Offshore Fishery is doing an outside market this Thursday, Friday, and Saturday (4/16-4/18) with locally caught fish off their boats. They are also doing curbside pick up and local delivery (fresh fish from our market).

Point Lobster Co: 1 St Louis Ave, Point Pleasant NJ 08742 732- 892-1718

Family owned business for over 30 years. Fresh Jersey lobsters whenever they are available from our local fleet of boats, or else we bring them in direct from Maine. We also offer a wide variety of fresh caught local seafood including fresh off the boat Day Scallops, Fluke, Black Sea Bass, clams, oysters, and more.

Viking Village: 1801 Bayview Ave, Barnegat Light NJ 08006 609-494-0113

The widest variety of fresh local caught seafood in New Jersey. Our fish is fresh off of our boats, we specialize in day boat Scallops, Tilefish, Monkfish, Bluefish, Weakfish, Tuna's, Swordfish, Flounders and much more. Enjoy our prepared meals or order take out. Due to Pandemic please call ahead for hours of operation.

Off The Hook in Long Beach Island

Off the Hook in LBI is offering internet meals.  To sign up to receive the menus go to Vikingfreshoffthehook.com and sign up for “family style meals”.  They offer everything from DIY ready-made meals to salads, soups, Produce and a wide array of products.

They deliver on the island every Thursday and then Tuckerton to Barnegat on Wednesdays. Pick up is also available

Belford Seafood Co-Op: 901 Port Monmouth Road, Belford NJ 07718 732-787-6508

In business since 1952, Fresh right off the boat local seafood by the pound or the box [60 pounds], Enjoy our seafood market offering fresh local lobsters, clams, Oysters, Squid, Whiting, Ling, Fluke, porgies, Black Sea Bass, Scallops and more. Open seven days a week, Best to call ahead about availability.

Fishermans Dock Co-Op: 57 Channel Drive, Point Pleasant NJ 08742 732-899-0909

The Crab Shack 74 Mantoloking Rd Brick NJ 08723

Open Wednesday thru Sunday, hours 9:30 to 5:00 except for sunday close at 4:00 [will send ph # shortly I forgot to write it down] Serving fresh and prepared seafood to the Jersey shore for over 40 years. we specialize in local blue claw crabs, Clams, Oysters, Scallops, and many other local fish. Call about whats running.

Point Lobster Bar and Grille 521 Arnold Ave Point Pleasant Beach NJ 08742 [732] 475-7363

Point Lobster has merged with long time local favorite Portuguese restaurant, Europa South to offer the freshest seafood, Steaks, plus many other Portuguese favorite dishes. Our eat in restaurant is presently closed due to the pandemic, but we are offering take out and some limiting catering a few days a week, call for more information.


Enjoy These Popular Seafood Recipes:

Sea Bass/Fluke Filets

Ingredients:
1lb sea bass or fluke fillets
1/2 tbsp olive oil
4 slices bacon
1/2 green bell pepper sliced
1/2 medium onion sliced
1-2 cloves garlic minced
2 tbsp butter
2 tbsp lemon juice
1/4 cup white wine

Directions:

1. Preheat grill to medium/high heat
2. Lay down a good size sheet of tin foil with the edges turned upward to catch any liquid.
3. Add olive oil or non stick spray and lay down 2 pieces of bacon, 1/2 the bell pepper slices, 1/2 the onion slices, then lay the fillets on top.
4. Atop The fillets lie the rest of the onion, green peppers, minced garlic, butter dabbed about, lemon juice, and white wine, then lay the other 2 pieces of bacon on top.
5. Wrap the tin foil around the entirety of the fish so it remains sealed and holds all the liquids, if the liquids escape the fish runs the risk of drying out and loosing much if the flavor.
6. Cook on the grill for about 10 minutes, then flip over and cook an additional 5 minutes until the fish seams firm yet flaky. (depending on the thickness of the fillets it could take more or less time).

Feel free to tweak this recipe. I enjoy adding seasoning, especially Magic Seasonings Blackened Redfish Magic. I also enjoyed this topped with a mild homemade salsa of tomatoes, onions, and jalepeno peppers.

(courtesy of Gus Lovegren- Fisherman)


Sea Bass Over Pasta

Ingredients:
1 jar favorite tomato sauce
1/2lb sea bass fillets
Served over your preferred pasta

Directions:

Pour jar of tomato sauce into a pot and add fish fillets and cook over low-medium heat stirring occasionally. As the sauce warms and the fish begins to cook the fish will flake apart into the sauce. When the fish has completely fallen apart and the sauce is hot (about 15-20 minutes) it is ready, pour over your pasta and enjoy.
This recipe can be altered with added seasonings or using homemade sauce, but either way the flavor can not be beat!

(courtesy of Gus Lovegren- Fisherman)


Monk & Saffron Mussel broth

Ingredients: 

8-10 oz local Monkfish filet
1# Mussels Trinity Blues
½ cup chardonnay
½ cup chopped carrot
½ cup chopped celery
2 leeks chopped
2 garlic cloves peeled & crushed
¼ cup cream
1 Fresh thyme sprig
2 bay leaves
2-3 sprigs fresh cilantro
Salt
Pepper
Curry powder
2 tablespoon olive oil

Directions: 

  1. Pat monkfish filets dry, season with salt pepper and curry powder, set aside to rest for 5 mins
  2. Mussel broth, add mussels to hot pan with thyme and bay leaves. Add wine & steam for 30 seconds till open
  3. Remove mussels from liquid to cool, once cool shell mussels
  4. Add chopped celery, carrot, leek, garlic, saffron, salt and pinch more curry to pan, strain liquid back into pan. Bring to boil and reduce heat.
  5. Add cream, cilantro and shelled mussels and season with salt and pepper
  6. Sear monk filets in hot olive oil on all sides till cooked approx. 1 -2 min per side
  7. Serve with broth work well with rice and grains

Seared Local Dry Scallops pan basted with basil caper butter

Ingredients:

1# Dry Sea scallops
1 tablespoon cup drained and capers
4 whole roasted garlic cloves
8 tablespoons softened butter
4 tablespoons chopped fresh basil
1 lemon zested and juiced
½ teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon olive oil

Directions:

  1. Pat scallops dry season lightly salt and pepper set aside
  2. In mixing bowl add
  • 7 tablespoons softened butter
  • Garlic cloves
  • Capers
  • Basil
  • Lemon zest and juice

Fold ingredients together untill incorporated well and garlic cloves are mixed well throughout. Season with salt and pepper to taste. Place compound butter in parchment paper or plastic wrap and refrigerate 15 to twenty minutes (or until ready to serve and remove from cold 5-10 minutes prior to use)

  1. Heat pan medium-high heat & add olive oil, Sear scallops approx 1- 1.5 min (do not turn!) add remaining tablespoon of butter to pan and baste scallops as butter melts approx 30 seconds. Turn scallops very briefly and remove from pan.
  2. Plate crusted side up top each scallop with ½ teaspoon softened compound butter each

Serves well with scallops atop small spoonfuls of risotto.

Keep checking back for more recipes

 

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