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Fin Fish - Oysters - Crabs, Crustaceans & Lobster - Scallops, Conch and Abalone - Caviar
From the cold waters of Alaska , the flesh is sweet and very firm but delicate in texture
A smaller member of the jack family found in the Gulf of Mexico . The flesh is lighter in texture than amberjack with a sweeter and more delicate flavor.
From the Gulf of Mexico , the flesh is very firm and meaty, but mild in flavor.
From the flats of Appalachicola, these hand gigged flounder are fuller than sole with a mild flavor.
From Iceland , this relative of trout’s yields a fillet with a small tight flake and a very rich, sweet flavor.
From the gulf, the fillet is firm, tender and flaky. The flavor is moderately pronounced and rich tasting.
From the Atlantic, off the coast of Maine, has firm white meat with a delicate flavor derived mainly from feeding chiefly on crabs, shrimp and mollusks.
Steaks are white with distinctive ruby color around the outer edges, the meat is fine grained and moist
From Nantucket , semi-soft in texture with a relaxed moist flake, full flavored and rich.
From the North Atlantic , it is considered the most prized of all Tunas. The Bluefin has a much higher fat content, which yields a rich flavor and delicate texture.
These “snappers” are juvenile bluefish under 3 pounds. The filets are light in both color and flavor with the tender texture and flake of a mature bluefish
From the Gulf of Mexico , very moist steak cut with a mild, but distinct flavor.
Native to local waters, the cobia’s flesh is very firm but moist with large flakes and sweet flavor.
From the north Atlantic, yields a very firm, small flaked slender fillet, the flavor is very mild and cooks to a pearly white.
The premier flatfish found from Holland south to France . The fillets are firm, white sweet and buttery.
Native to the Gulf of Mexico and found in depths in excess of 600 feet. The fillets are pearl white with a tight dense flake and rich buttery flavor.
Found in the icy waters off Alaska , this flounder is extremely mild in flavor, with a tight flake. The Starry flounder is very delicate and light on the palate.
Found from Maine to South Florida , the fillets are fuller than sole with a slightly dense texture and mild flavor.
A member of the flatfish family, this fish is found from Greenland south to the Mediterranean . It yields a firm snow white meat with a sweet flavor.
This farm raised Sea Bass from France resembles the American Striped Bass, which is mild in flavor with a large moist flake. It is considered a gourmet fish throughout Europe .
Farm raised in the French town of La Noirmoutier , this member of the Bream family yields a fillet, which is firm and slightly rich- resembling our Domestic Pompano.
From the gulf of Mexico, found in 600-1000 feet of water, it’s diet of crabs and crustaceans yields a fillet that is very firm, sweet and light in texture.
From Gloucester, the closest domestic flatfish to Dover sole, fillets are very delicate both in taste and texture, the flavor is very mild, and has a pronounced nuttiness.
From the Gulf of Mexico , the fillets are firm with large white flake and sweet flavor.
Not as common as the Red or Black Grouper due to the deeper water it inhabits. Very light in texture with almost no flake and a very sweet flavor.
From the Florida Keys , this deep-water grouper yields fillets, which are light in texture with a mildly sweet flavor.
From the Gulf of Mexico , the rarest of all groupers, it is also the most delicate, light in taste and texture.
From the Gulf of Mexico , it is meaty with a semi-soft texture and rich flavor.
Found in the north Atlantic , the haddock is the Cadillac of ground fish. The texture is firm with a moist defined flake and a mildly buttery flavor.
Much preferred over the pacific halibut, it is the largest of all flatfishes. The flesh is very dense with firm meaty flakes. The flavor is very mild with a slight sweetness and cooks up snow white.
From the George’s Bank in the North Atlantic . This member of the flounder family yields a fillet that is semi firm in texture with a moist and mild flavor.
The fastest growing of all fish, the Mahi yields firm yet tender flesh with moist flakes and a mild flavor.
Harvested from the gulf of Maine , the monkfishes diet of clams, crabs and mussels results in a firm, white flesh with a very sweet flavor.
Found in the North Atlantic , the Cod is semi-firm with a distinct flakiness, mild flavor, and light texture.
From the Gulf of Maine , This member of the ground fish family yields a fillet that has a large flake and is light in both texture and flavor.
The flaky, tender firm flesh is moist and lean. Flavor is mild and slightly sweet and cooks up pure white
A close relativeof the brown trout, the brook trout has a slightly rich flavor and a unique rose-colored flesh.
Found from the North Atlantic to the Gulf of Mexico . The Mako is primarily harvested by Sword fisherman who hook the sharks as they feed on their Swordfish. The best tasting of all sharks, yielding a very moist steak with a mild distinct flavor.
From the Gulf of Maine , This member of the ground fish family yields a fillet that has a large flake and is light in both texture and flavor.
Harvested from New Zealand and also known as St. Pierre in France , this thin-bodied fish yields a moist and slightly rich fillet with a sweet flavor.
Member of the rockfish family has an extremely firm texture with a mild and slightly sweet flavor, very moist with almost no flake and cooks up pure white.
A member of the jack family, this coldwater fish is firm with a meat-like texture and sweet flavor. It is one of the most sought after sushi fish in Japan .
Harvested off the coast of New Zealand , this fish yields a delicate, moist fillet with a large flake, sweet flavor and cooks to a pearl white color.
This unique species has been found in Hawaii , the Gulf of Mexico , and as far as Alaska . It is a solitary fish, with no other family members. Also called the “moon fish” in Hawaii , the fillets are firm and meaty in texture with a rich flavor.
From the pacific, this member of the sea bass family yields filets, which are very firm and meaty with a mild, but distinct flavor
Native to local waters, the fillet is very firm with a tender flake and rich, sweet flavor.
From George’s bank, the moist flavorful of all ground fish, it has a tender, small, very tight flake. Unlike other ground fish, Pollock’s flesh is a light white in color which when cooked has a less pronounced whiteness than cod or haddock. `
Taken from extremely deep waters the Pomfret has a very meaty texture. Normally found in the waters around Hawaii sometimes up to the Gulf of Mexico .
From the Florida Keys , delicate texture similar to sole with a small flake and a mild flavor.
From the north pacific, this deep cold-water fish has a delicate rich white flake.
Farm raised in Maine , a large flake with a rich full flavor.
Farm raised in the icy waters of Scotland , raised under very strict standards including being fed fresh Herring, leaner than most farm raised salmon and are of outstanding quality.
Farm raised in British Columbia , these salmon are leaner than most farm raised salmon and are of outstanding quality.
From Alaska , these fish are caught in the wild and are not farm raised. The fillet is much leaner than traditional salmon. The fillet is extremely tender in texture.
This King Salmon yields a lean “ivory” colored fillet. The ivory color is an unanswered act of nature.
Caught in the wild, the fillets are much more lean than traditional Salmon. Both fillets are extremely tender in texture and have the same flavor. The difference in color between the Red & Ivory King Salmon is an unanswered act of nature.
Native to Fiji , this snapper is harvested from depths in excess of 600 feet. These clean, clear waters produce a firm, mild, snow-white fillet.
Considered most to be the “King of Snapper”. Harvested from the Gulf of Mexico , the fillet is tender and moist with a medium flake
The whitest of all the Snappers, the Hog Snapper, is harvested by spear fishing, which leads to its rarity as a commercial product. It has a very delicate flesh, snow-white appearance and large flake.
A smaller member of the snapper family, the fillet is firm with a sweeter flavor than the larger American Red Snapper
A smaller member of the snapper family, the fillet is firm with a sweeter flavor than the larger American red snapper
From the Indo-Pacific rim, this deep-water snapper is firm in texture with a buttery white moist fillet.
Very popular in Hawaii , but relatively uncommon on the mainland because of the deep water it inhabits. Very similar to the American Red Snapper, the Silk Snapper is dense and meaty.
The Yellowtail is found to range from Southern Florida to Brazil and is very abundant in the Florida Keys . This snapper is easily recognized by a bright yellow stripe that runs from its snout to its tail. The Yellowtail is a sweet white meat fish with a finer flake than most snappers.
Very similar to Genuine American Red Snapper. Tender and moist with a medium to large flake.
The Rainbow Smelt is an anadromous fish, which is harvested when returning from the sea to their freshwater spawning grounds. They yield a deliciously sweet and tender filet.
Native to local waters, the fillets are semi-soft in texture with a relaxed moist flake. It is the leanest and most mildly flavored of all mackerels.
Native to local waters, the fillets are firm with a tight flake. Because of the Sheepshead diet of shrimp and crustations the flavor is mildly rich and distinct.
From the gulf of Maine , the skatewing is thin with a very delicate texture and sweet flavor.
From Washington State , these fish are sea run rainbow trout and are harvested on their return to fresh water. The fillet will be rosy orange and have a mild but slightly rich flavor.
Found from Nova Scotia to South America , the Swordfish is very firm and flavor can range from mild to very rich depending on the time of the year.
From the North Atlantic , very firm, tight flaked, flavor is very mild, but distinct.
From the Gulf of Mexico , texture is firm with a small white flake and slightly sweet in flavor.
Native to gulf of Mexico, the tripletail has three large dorsal fins giving the appearance of three tails. Feeding mainly on shrimp it has moist, tender flesh that is sweet and white. It is a unique and rare delicacy due to its solitary travel patterns.
Farm raised in the ocean near Brittany, France , these native Trout produce deep apricot colored fillets with a mild, yet rich flavor.
Found in the north Atlantic . The wolfish feeds on lobsters, crabs, clams, and mussels resulting in a lean, white, sweet flavored fillet.
Found in the Gulf Stream with Tunas and Dolphins, the Wahoo’s flesh is very lean and meaty with large white flakes and mild flavor.
From the great lakes, the walleye comes from the perch family. This fish is extremely tender in flavor and firm in texture
Unique in that Native Americans can only harvest the Wild Sturgeon. These hook and line fish yield a steak that is moist and rich with a large white flake.
Found from Maine south to the Chesapeake , the striper yields a mildly flavored fillet with a large moist flake.
From warm Gulf Stream waters, the Tunas flesh is dark red and meat- like in texture. The flavor is full, but not strong.
Creamy Pacific Oyster from the cold waters of Oregon
Hearty, Meaty & creamy oyster with a clean oceanic flavor.
Approachable rich oyster with light salt and a slightly sweet finish
This petite oyster is farm is raised in Washington State . The Combination of cold Pacific water & deep cup produce firm hearty meat with a clean briny flavor.
A large, plump Washington State oyster that has a nice rich creamy taste with a touch of salt on the finish
This flat oyster originating in France is farmed in the cold waters of Northern Maine . The oyster is meaty with a clean finish
A Tender, delicate oyster which yields a plump small meat with a clean oceanic flavor.
Harvested from the Damariscotta River in Northern Maine , these oysters have full meat with a clean briny flavor.
Unique Metallic, Briny Flavor with a clean finish.
Pronounced oceanic, briny flavor
Pronounced oceanic, briny flavor
Meaty Oyster with a light salt finish and mineral-like flavor
Meaty and has a full and rich flavor with a smooth finish.
From Aspy Bay , these deep-water oysters are hand harvested by divers. Delicate in texture with a crisp sweet finish
Light in Texture with a pronounced briny flavor and a lingering sweet finish.
A plump creamy oyster with a mild cucumber finish.
Meaty and has a full and rich flavor with a smooth finish.
Ocean flavor with a clean sweet finish.
Rich & Creamy, with a mild finish.
Full bodied Atlantic Oyster with a clean oceanic flavor.
Flavor is sweet with a cucumber finish
A plump oyster, which is creamy With a very sweet taste.
Plump, Meaty & briny sweet with a watermelon fruit type finish.
A creamy West Coast Oyster with a mild cucumber finish.
A very creamy plump west coast oyster with a smooth mild finish.
Meaty with a creamy flavor, from Washington State .
Basket raised oysters, suspended in 70 feet of icy Pacific Ocean , sweet & creamy with a mild watermelon finish.
Fresh king crab legs from off the coast of Alaska .
Fresh snow crab clusters from the coast of Alaska
Harvested from the pristine cold waters of the North Pacific, these native Alaskan wild prawns yield a tender succulent tail, considered by some to be the sweetest tasting meat of any crustacean.
From the north pacific, the Dungeness is full of sweet white meat.
Caught wild off the coast of Australia , flavor is sweet; texture is delicate, tender & moist. The Spanner Crab is unusually different in appearance and taste than most familiar crab species with a great amount of meat coming from the body rather than the claw.
Native to the Florida Keys , this clawless lobster has a full sweet meaty tail.
From off the coast of Gloucester , 1200 - 1400 feet of water, this cold-water crab is sweeter than the Florida stone crab.
1 ½ Pound Whole Lobster served Steamed with Drawn Butter
Blue crabs that shed their shell triggered by a change in water temperature and salinity, they yield a completely edible, sweet tasting seafood delicacy.
Boat run prawns from off the coast of Maine . These deep-water prawns are harvested from 2400 feet of water. Extremely sweet and tender with a form texture.
The season has just opened on these baby shrimp from the icy North Atlantic . Found as far north as Iceland , these baby coldwater shrimp are rich, sweet and very tender. A must try for the seafood connoisseur.
From off the South Texas Coast where Stone Crab season begins several weeks earlier than in Florida , the claws are very meaty and sweet in flavor.
From local waters, this warm water crab has meaty claws that are sweet in flavor.
Found in 2300-2600 feet of water off the Australian Coast , this sweet full meated crab is light gold in color
Fresh Jumbo Shrimp, from the Pan Handle of Florida
A one-pound fresh cold-water lobster tail
Fresh from the Caicos Islands , these farm raised Conch are very sweet in flavor with the texture resembling that of Abalone.
Harvested immediately off the coast of Gloucester , Massachusetts . Pristine Scallops taken by boats that are out and back in only one day to insure freshness.
Harvested from the nutrient rich George’s Bank, these Jumbo Sea Scallops have a tender texture and a sweet flavor.
These scallops are hand harvested by divers and shucked immediately. This method coupled with the icy nutrient rich waters of Northern Maine produce a plump, sweet and pristine sea scallop.
From Nantucket , these scallops are by far the sweetest available in the world and are only available for a limited time.
Native Florida Scallop harvested in the panhandle, they are small in size similar to Cape Scallops but have the characteristics of a Deep Sea Scallop. A very tender scallop, with limited harvest due to its seasonal nature.
Farm raised Red Abalone from British Columbia , similar in taste & texture to the Conch or Deep Sea Clam, these highly prized univalves are extremely rare due to their scarcity and cost.
This “natural” hybrid sturgeon which is a cross between the Osetra and Sevruga is found in deltas of the rivers around the Caspian Sea . It produces slightly firm caviar, which is golden brown in color with a delicious creamy finish.
These Medium –sized sturgeon range in sizes from 40 to 160 lbs. They feed strictly on plants and small sea life, which they “vacuum” from the sea floor with their unique mouths. Osetra caviar is distinctive for its color, ranging from dark brown to golden and for its unique nutty flavor.
Farm raised, fresh water relative of the Caspian Sea Beluga, has golden color and firm distinct eggs, most similar in characteristics to the Caspian Sea Osetra, with a creamy, buttery flavor and clean finish.
Norton Sound Red King Crab
July-August
Golden King Crab
August-October
Bristol Bay Red King Crab
September-October
Opilio Snow Crab
January-February
Bairdi Snow Crab
February-March
Florida Stone Crab
October 15 – May 15
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