 |
| |
|
|
| |
 |
|
| |
|
|
Name: |
Form: |
Especially used for |
| Green Sea |
Live/Tray |
Sushi and Sashimi |
| Urchin |
|
Sep.-March |
| |
|
|
|
|
|
Name: |
Form: |
Fresh for Sashimi, |
| Northern |
Fresh/Frozen |
peeled/frying/ |
| Shrimp |
|
boiled, Dec..-Mar. |
| |
|
|
|
|
|
Name: |
Form: |
Seasonal catch, |
| Golden |
Fresh |
firm white flesh |
| Tilefish |
|
for cooking, Jan.- |
| |
|
Mar. |
|
|
|
Name: |
Form: |
Good for Asian |
| Blue Crab |
Live |
style, boiled/ |
| |
|
steamed/fried, |
| |
|
May-Nov. |
|
|
|
Name: |
Form: |
Seasonal product, |
| Bay Scallop |
Live/Meat |
good for boiled , |
| |
|
steamed, Nov.- |
| |
|
Dec. |
| |
| |
|
|
|
