Hundreds of thousands of square feet of fresh fish, crustaceans and shellfish, damp, below 40 degrees Fahrenheit and 5am...describes the perfect setting for cooking up some fresh fish!

At we know that seafood is the healthiest source of protein available to you and your family. Just two seafood meals each week will make a substantial difference in your well being for many, many years to come.

We also know that our seafood experts search out sustainable and safe seafood to feature on our site, so you don’t have to worry about confusing and sometimes conflicting research. We have done the work for you.

Mostly, we know that despite the health benefits and the “good for the planet” attributes uniquely offered by none of those things will make a difference to you unless the product tastes fabulous.

So, whenever we find a newly available species (there are 31,000 species of seafood) or a new source of seafood we currently offer, we have Anthony Dattolico, our Culinary Institute of America trained Executive Chef, fire up the pan and cook up a batch. We always prepare the seafood the same way, hot pan, a bit of oil, salt, pepper and perhaps a bit of lemon. That way we learn the texture of the product cooked, the time it takes to finish and of course the taste of the product. If it is yummy, we will vet the rest of the information (sustainability, source, safety, supply availability). If it isn’t yummy or if it will take a while for people to develop a taste for it . . . . we probably won’t put it on our consumer site.

In this case I will let you figure out how this fish did in our taste test.