Seafood’s not just for summer. Spicy shrimp jambalaya, aromatic baked salmon, crispy crab cakes—if cool weather’s got you hungering for heartier foods, hit our seafood department. Our great selection of fish and shellfish is just the thing for bringing fresh flavor to your fall menus.

Lobster

• Remember, lobster shells turn bright red well before they are ready to eat.
• Look for firm, white meat to ensure it is fully cooked.
• For best flavor, do not defrost frozen lobsters before cooking.

Crab

• Prepare sauces before cooking crab - it doesn’t stay warm long.
• Crack crab legs at the end to get the meat out easily.

Shrimp

• Shrimp loses half its weight after cooking. Two pounds raw become one pound cooked.
• Cook only until the flesh becomes opaque. Overcooking shrimp makes it dry and rubbery.
• To devein shrimp, make a shallow cut along the outer curve, pick out the dark vein with a pointed utensil, then rinse.
• Shrimp cooked in the shell has more flavor than shrimp that’s peeled before cooking.

If you're curious about the best practices to enjoy seafood safely and what items have higher levels of mercury, head on over to our food safety page. We have guidelines and recommendations for species to eat and ways to avoid consuming too much mercury by eating seafood.