Specialty Items

Live Bay Scallops (Argopecten irradians)

Taylor Bay Scallops are raised in the pristine waters of Buzzards Bay off Cape Cod, MA.  Taylor Seafood has mastered techniques for growing these scallops, making these once scarce delicacies readily available. Grown in nets suspended in the pristine waters off of Cape Cod, Taylor Bays are also clean of sand and grit. The native local scallops are harvested daily to provide you with a fresh cultured scallop - a sweet succulent delicacy served in the shell, low in calories, rich in omega 3 oils.

Periwinkles (Littorina littorea)

These brown to black spiral shaped common periwinkles are mainly found off of the rocky coasts or sandy shores of the Atlantic Ocean. These small snail-like mollusks are harvested in three different grades according to size; nickel, dime, and quarter. Presently our watermen are harvesting nickel size periwinkles off the rocks around the Addison, Maine area. These are approximately 80-100 pieces per pound. Similar in relation to the land snail, they move on a fleshy foot and have a similar texture. Periwinkles are vegetarian by nature feeding on the thin film of diatoms and other algae covering the rocks they attach themselves to. Their shells are conical spirals with natural tidal whorls, often marked with beautiful colors. Roasted in the shell, winkles were once hawked on the streets of London. It is high in protein and low in fat content with 15% protein, 2% fat, and about 80% water. Cooking methods vary but a common one is to simply sauté in butter, garlic, fresh herbs and wine and then remove from the shell with a toothpick.

Conch (Busycon spp)

This species is endemic to the eastern coast of the United States, from Cape Cod, Massachusetts to northern Florida.  It has also been introduced into San Francisco Bay.  Shells of the channeled whelk typically reach 5 to 8 inches in length.  The shell is smooth and generally pear-shaped, with a large body whorl and a straight siphonal canal.  Between the whorls there is a wide, deep channel at the suture, and there are often weak knobs at the shoulders of the whorls.  Finely sculpted lines begin at the siphonal canal and revolve around the shell surface.  The color of the shell is typically a buff gray to light tan. The shell aperture is located on the right side, i.e. the shell of this species is almost always dextral in coiling. Left-handed or sinistral specimens occur rarely.  Channeled whelks prefer sandy, shallow, intertidal or sub tidal areas, and can be common in these habitats. They tend to be nocturnal and are known to eat clams.

Rockweed (Ascophyllum nodosum)

Ascophyllum nodosum has long fronds with large egg-shaped air bladders set in series at regular intervals in the fronds and not stalked.  The fronds can reach 2m in length and are attached by a holdfast to rocks and boulders.  The fronds are olive-brown in color and somewhat compressed but without a mid-rib.  Ascophyllum nodosum is harvested for use in alginates, fertilizers and for the manufacture of seaweed meal for animal and human consumption.  In the food industry, this weed is now commonly being used as a garnish, decoration or for a traditional New England Clam Bake.

Shucked Oyster Meats

Our shucked Pacific Coast Oysters are pampered from infancy and are harvested on our suppliers’ 14,000+ acres of pristine State Certified Pacific Coast Tidelands. They are carefully processed at a Level 1 (highest rating) HACCP processing facility to ensure peak flavor, texture and freshness. The result is a difference you can taste.

Poached Mussel Meats

Ingredients: Cooked Mussel Meat, Water, Salt, Citric Acid and vinegar.

These mussel meats are the finest in quality, convenience, and economy.  They are great for salads, pasta dishes and anything within the bounds of your imagination.  Mussel meats are available in 8lb gallons with approximately 5.5lbs of meat (430 – 470 meats/gallon).

Prepared Salads

Mussel Salad
The finest succulent mussels marinated in blended vinegar, imported herbs and spices, sliced red peppers, hot crushed peppers, hot pepper rings and 100% pure corn oil to enhance the flavor.

Calamari Salad Deluxe
For an eye appealing salad we’ve added fresh celery, red onions, green onions, red roasted peppers and sliced black olives.

Frutti di Mare Deluxe
This particular “Fruits of the Sea” includes scallops, shrimp, loligo squid and mussels mixed with roasted peppers and black olives in a blend of oil and vinegar with selected herbs and spices.

Asian Calamari Salad
Ingredients:  Squid, Vinegar, Kikurage Mushroom, Ginger, Sugar, Lettuce Stem, Bracken, Soy Sauce, Bamboo Shoot, Sesame Seed, Sesame Oil.
Description:  Bold flavors of ginger and vinegar are the base for this Calamari Salad. 

Goma Wakame Salad
Ingredients:  Seaweed, Agar-Agar, Kikurage Mushroom, Sesame Seed, Sesame Oil, Sugar, Salt, Vinegar, Red Pepper.

Hijiki Salad
Ingredients:  Seaweed, Lettuce Stem, Lotus Root, Bell Pepper, Sesame Seed, Vinegar, Sesame Oil, Soy Sauce, Sugar.
Description:  Traditional Japanese Black Seaweed Salad.

Mountain Vegetable Salad
Ingredients:  Lettuce Stem, Shiitake Mushroom, Sesame Oil, Sesame Seed, Red Pepper, Soy Sauce.
Description:  Flavorful shiitake mushrooms and crunchy mountain vegetables combine for a deliciously crunchy salad. 

Gari Tako Sansai 
Ingredients:  Octopus, Kikurage Mushroom, Lettuce Stem, Bracken, Ginger, Vinegar, Sugar, Oliver Oil, Soy Sauce, Bamboo Shoots.