Current Hot Items



We are one of the only local fish markets around that consistently source Wild Gulf Shrimp from a few select sustainable fisheries. We always have fresh never frozen Gulf shrimp in house because we know they are some of the best shrimp available. We typically carry 2 or 3 sizes at all times in order to accomodate most recipies. Please place orders in advance for quantities larger than 5 lbs. We can supply any amount of these bad boys and will kindly deliver for orders over 50lbs.


Winter Skate, one of the most ancient fish living today in our oceans, is only found in the western North Atlantic.  Its range is from Newfoundland, Canada to Cape Hatteras, NC.  Except for the summer months, Winter Skate is plentiful in our coastal waters.  The species has long been a bycatch fishery.  As of recently, the Skate is now targeted directly by gill netters and managed well.  Most of the Skate we catch is exported to Europe where it is better known and appreciated.  Skate does not have any bones; the flesh is delicate but firm and has a mild and pronounced flavor.

Usually prepared by poaching, steaming or quick frying, and is often paired with capers and acidic accompaniments.


We have many oysters coming into their peak flavor profile as we come into November and December.  We are the Hudson Valley’s most trusted source for fresh oysters from local waters and elsewhere.  We have very close working relationships with many great oysters purveyors, which keeps us on the pulse of the oyster market.

Hudson Valley Seafood has gone through great lengths to compile a selection of oysters that will satisfy any palate.  We have oyster specialists on staff to ensure we only carry oysters that are currently in peak flavor profile.  Oysters are very sustainable when managed responsibly, as well as great for the environment.  One oyster may filter up to 50 gallons of water every day.  Whether you are a seasoned oyster eating veteran, or just getting started enjoying these tasty mollusks, we have an oyster for you.
Please order in advance to guarantee availability.


West coast oysters are coming back into season and we are very excited. Royal Miyagis have become a staple in NYC oyster bars, and are gaining some traction here in The Hudson Valley. They are harvested from the waters near Cortes Island, British Columbia. The Miyagis are small with a deep cup. They have a smooth texture, a mild flavor and a clean kiwi-like aftertaste. The Miyagis have a strong shelf life and come in fresh 2 times a week. We can do 1/4 and 1/2 bushels in addition to full bushels.

Something Special Brought To You By Hudson Valley Seafood


Premium hand selected oysters from the original harvest location of the original Long Island Blue Point.  Authentic Blue Points have not been harvested commercially since the 1930’s.  The geologic and oceanic influences unique to this bay create a savory, mineral essence equal to that of the 19th century when Queen Victoria of England preferred Blue Points above any other oyster.

Click here to learn more about oysters currently in season and featured by HVS.





Since 1901, Iceland has had a sea limit around the island which marked off the zone that could be fished by Icelanders alone.  It started as 3 miles and by 1985 the exclusive area had expanded to 200 miles. This was done to protect the diminishing fishing stock, particularly cod and haddock, from foreign fisherman.  In 1995 a system of quotas was introduced, limiting the total Icelandic Cod catch to 25% of the estimated stock.  It wasn’t until the early to mid 1990’s that much of the rest of the world even thought about sustainable fishing practices.

Today, Iceland’s Cod fishery is a finely tuned machine, having received multiple sustainability certifications and awards. Cod has been a staple food item for people all over the world for many years, and thanks to smart fishing practices, Iceland will continue to produce Atlantic Cod for us to enjoy for years to come.

  • This beautiful Icelandic Atlantic Cod begins on day boats, which are vessels that return to shore daily with their catch.  Many fishing operations will stay at sea for up to 2 weeks before returning.
  • The Cod is hook and line caught, which minimizes bruising and damage that occur with the trawling method used by most.
  • Bled on the vessel immediately, the fish is then packed in slush ice to protect its pristine color and texture.
  • The Cod fillet is processed to be ready for the chef.  Fillets are J-cut (belly flap and pinbones removed).  Fillets are backlit to detect any defects.  Icelandic cod does not carry the same parasites as domestic cod.  This is a chemical free product.
  • Available year-round, fresh Icelandic Cod is flown daily from Iceland.  Typically our fish is received within 48 hour of catch, extending the usable life of our premium product.

2015 Icelandic Cod Report from responsible fisheries

Cod Wars


Known as: Right-eyed flatfish, Blackbacks, Georges Banks Flounder, Lemon Sole, Mud Dab, Yellowtail

Nothing screams New England quite like fresh local caught Flounder.  It is one of our greatest wild caught bounties here on the East Coast, and there is typically an abundance of Winter Flounder to be had during early and mid winter months.  The range of Winter Flounder is vast (Labrador, Canada to Georgia), so there are many varieties that hit the market.  Flounder, much like grapes or oysters, will take on pysical and flavor characteristics based on their habitat.  During the winter months, they tend to push in towards shallower and warmer waters, making them easier to catch.  The fish can grow to more than 25 inches and weigh more than 8 pounds, although they are usually smaller.

Flounder caught from The Gulf of Maine, and from the famous Georges Banks fishery are fished for at a sustainable level and the stock is good.  Flounder is a very versatile flatfish as much as it is abundant.  Flounder fillets are thin and small with a milky color that cooks up white.  The mild, delicate taste of Flounder is sweet and has a delicate texture with small flakes.  Usually prepared fried, baked, broiled or saute.  Our favorite way to prepare flounder here at HVSeafood HQ is to cook them whole.  Most chefs do not consider flounder as an option for whole fish preparation, however we feel it deserves another look.

Hudson Valley Seafood will carry multiple sizes of fillet most of the time.


Red Snapper is one of the most consumed fish in the restaurant setting. HV Seafood will typically have 2 or 3 varieties of Snapper and multiple sizes in house. Muttons, Lanes, Monches, Greentails and Yellowtails are just a few of our favorites. Snapper flesh should be moist and will vary from light to dark depending on the species. All snapper will cook out white and it carries a sweet, mild flavor. Some chefs tell me they prefer the cheaper, darker meat snappers because they believe it to have a bit of a sweeter flavor. The texture is of a medium density and perfectly flaky. Some great ways to prepare Red Snapper are dressed and grilled whole, or to broil, saute or poach the fillet. At HV Seafood, we can dress the fish for whole preparation, or we can send fillet skin on or skin off.


We are now bringing in on a weekly basis, fresh never-frozen Rock shrimp. They are packed in Florida and come in 1 gallon units. We will gladlly break units if you would like to order less than 8 lbs. Rock shrimp, also known as popcorn shrimp, are great for Asian cuisine as well as breaded and deep fried. A favorite recipe of ours is to deep fry and then toss in a buffalo wing sauce. Buffalo popcorn shrimp!! Order in advance to guarantee availability.


Whiting is one of those fantastic eating fish that is way underutilized in the Hudson Valley, and in the US in general. Northeast Whiting is a good sustainable and healthy fish to eat. Whiting contains some of the lowest mercury levels found in any fish, and contains very little fat. Whiting is generally regarded as a mild-flavored, white-fleshed fish with a firm texture. Whiting should be prepared with a minimalist midset, as the fish can become overwhelmed very easily with added flavor. Our favorite method of preparation is to poach in white wine and serve with lemon.


Black Grouper caught in the Gulf of Mexico and Caribbean Sea are considered sustainable. The fishery is managed well and not overfished (unlike in the past). Numbers are up and fishing methods have dramatically improved. Grouper have a unique mating ritual that makes them vulnerable to overfishing. When mating, the Grouper will gather in large groups making them an easy target for fisherman. The problem is, if you remove most of the reproducing fish, the populations will surely decline. This practice is not allowed when fishing for Grouper in the Gulf of Mexico or in the Caribbean Sea. Black Grouper has a mild flavor with a firm texture. Great methods of preparatin are deep fried, broiled or grilled. The skin is typically removed on Grouper fillet.


Not all swordfish is created equal!  Tommy C, our buyer and owner, has been sourcing and selecting sustainable swordfish for over 15 years.  We source local, long line caught specimens, and bring them in on a daily basis.  We break down all of our large predatory fish in house.  This ensures high quality and yields the most ideal usable cuts, as well as keeps our pricing competetive.  There are concerns about mercury levels in swordfish, however, recent and ongoing studies by NOAA have shown that the level of selenium is equal to the level of mercury in the flesh.  Selenium has shown to protect the human body againt the effects of the mercury.  More research is needed, but the research completed to date shows that it is probable at this point that as long as the level of selenium is equal to or greater than the level of mercury, there is no reason to avoid the fish.  Bone out loins and center cut wheels are available and are processed to order.  Swordfish has a mildly sweet flavor and a moist, meaty texture with moderately high fat content.  The flesh can range from white or ivory to pink or orange, depending on its diet.  Meat will turn beige in color after cooking.


Loch Etive is a glacially carved 145 meter deep sea loch located along the West Coast of Scotland.  The loch’s mix of of fresh sea water, along with fast moving currents and high oxygen levels, creates the perfects conditions for growing these amazing trout.  The farm operates at the lowest stocking densities and the highest welfare standards in the entire UK. Available year-round, and packed consistently at 4+ kg size. Loch Etive is a meaty Ocean Trout, perfect for demanding sashimi preparations.  The color of the flesh is bright and vibrant.  This fish can be used as a replacement for all classic salmon preparations.

It is versatile, and can be successfully used for roasted, baked, broiled, pan seared or smoked dishes.


We carry the highest quality Spanish and Portuguese Pulpo. Octopus has been a staple for much of the world for centuries. In America, most people are too squeemish to give it a try. Octopus is very low in fat, and amazingly flavorful and tender when prepared with care. Typically Pulpo is simmered in liquid for about an hour per 4 lb octopus. Octopus can then be grilled over high eat to give it a slight crisp.

We carry the following sizes: 1/2lb,   2/4lb,   4/6lb,   6/8lb


We carry a full line of High Quality Pasteurized crab meat products. Our crab meat is Blue Swimmer Crab, which is a higher quality than the less expensive Red Swimmer Crab. We carry the Supreme brand because we feel that it is the best crab meat out there.

Claw Meat: Pink meat from the legs and claws of the crab. Most flavorful part of the crab.

Special: Small flake pieces of white body meat. Use in crab cakes and stuffed mushrooms.

Backfin Lump: A blend of medium size whole and broken pieces of white lump meat. Perfect for a Maryland style crabcake.

Jumbo Lump: Whole, solid pieces of white muscle meat from the back two swimming leg muscles.


George’s Bank is a huge shoal 120km off the coast of New England.  The cold waters of the Labrador Current sweep down to merge with the warmer waters of the Gulf Stream.  As a result, Georges Bank is known as a particularly productive continental shelf.  One of the wonderful varieties of fish that are known to come from here is extra large flounder.  We are featuring Lemon Sole this week, as we are into a lot of large flounder.  Whole fish before processing are 4# and up.  Flesh is meaty, but delicate and flaky when cooked.

Very mild in flavor and can be easily overpowered.


Certified Organic, these farm raised Pacific King Salmon (Chinook), are available year-round.  These Kings are also indigenous to the waters of Clayoquot Sound on the West coast of Vancouver Island, where they are raised.  Certified Salmon Fisheries has paved the way in Canada for responsible and sustainable aquaculture.  Chinook Salmon are considered by many chefs to be the richest and most flavorful of all salmon species.  Simple treatments are best to bring out all the subtleties this salmon has to offer, but it can stand up under virtually and kind of sauce.

The Chinook’s high oil content serves well on the grill or under the broiler.


Wester Ross Fisheries is the oldest independent salmon farm in Scotland.  The fishery was certified by the RSPCA since the beginning of the Freedom Food program.  Fish are hand reared with meticulous care, without the use of machinery.  Fish are humanely dispatched and hand processed.  They also have the world’s best “feed-conversion” raito (less than 1:1 FIFO).  Their feed is all natural with zero hormones or antibiotics added.  When we here people say “don’t eat farmed salmon…. farmed salmon is bad”, we tell them about Wester Ross salmon and its fisheries.  This salmon is available year-round, and sizing is very consistent.  WR salmon is Kosher Certified Product as well.  Flesh is bright with high a high fat content.

Great for raw, cooked and smoked preparations.


The famed Viking Village at Barnegat Bay in New Jersey manages many great fisheries.  Their Monkfish program is one of their best. Monkfish has had a lot of bad press in the past 10 to 15 years or so.  It used to be that Monkfish was mostly a bycatch of scallop fishing.  Viking Village targets them directly with gill nets set on the bottom, which has a very low bycatch rate.  NMFS (NOAA) considers the monkfish resource very healthy and harvested at sustainable levels.  Monkfish is low in sodium and is a good source of niacin, vitamins B6 and B12, and potassium and a very good source of protein, phosphorus, and selenium.  Primarily, the tails go to domestic markets on the East coast, head on monk goes to Korea and the livers usually end up in Japan.  Monkfish has a mild, sweet taste and texture similar to lobster to the extent that they are sometimes called “the poor man’s lobster”.  The tail meat is dense, boneless, firm and has flesh that’s off-white to pale gray when raw.


European sea bass has been a culinary feature forever.  Eastern Europeans trapped these fish in lagoons, fattening them up before proudly serving them.  The the 1960’s, Earopeans began farming this delicate fish.  Since then, the practice of farming this species has expanded around the globe.  We only source Bronzini that is farmed with an extremely high level of standards.  Fish will either be from Greece or Turkey.  This white-fleshed fish is great for whole fish preparations or as fillet.  Flesh is delicate and flaky and works out well when grilled, roasted, pan-fried or steamed.

Multiple sizes available.


Yet again, another great seafood item is available from Viking Village on LBI, NJ.  We bring in Viking Village scallops exclusively because we believe they are among the best in the world.  The fishery is managed extremely well, and has proved to be a reliable source for dayboat, sushi grade scallops.  Typically a scallop boat may be at sea for up to 10 days before returning.  These dayboat scallops are 1 or 2 days out of water when we bring them up here in the Hudson Valley.  The sugar content of these sushi grade “jewels of the sea” are off the charts.  We bring in 2 sizes consistently, 10/20 and U12.

Available in 1 lb increments, and we are able to fill any large size order.


Smaller than a Sea Scallop, Bay Scallops are found in Bays and Coastal waters. Bay scallops are prized for their sweet and nutty flavor. Bay scallops are primarily farmed in China using suspension nets. This method is one of the most sustainable forms of aquaculture, since the scallops can be harvested without damaging the ocean bottom. Always available and arriving fresh daily.


Albacore is the only tuna species which may be marketed as a true “White Tuna”.  It is one of the most sought after fish around the world.  Albacore Tuna, or long finned tuna, can be found in the open waters of all tropical and temperate oceans, and the Mediterranean Sea.  The Albacore we are featuring right now are local and sustainably caught on a long line setup.  Albacore Tuna has a firm, beef steak type texture, with large flakes and a mild rich taste to it. It has a much lighter color than Yellowfin or Bluefin Tuna, ranging from light beige to a rosy pink color in the raw state.  The flesh has a higher fat content and has the most omega-3s of any of the tuna species.  92% of all Albacore tuna caught goes into canned tuna products.  Fresh Albacore is typically harder to source, so when it is in, we encourage professional and home chefs alike to give it a try.  Loins are averaging 8-10 lbs.