Seafood - DelawareChicken.com

Red Snapper

Perhaps the largest species of Snapper, Red Snapper can grow over 3 feet long and weigh up to 35 pounds.

Mangrove Snapper

Mangrove Snapper are small compared to other snapper species. They’re a very flavorful fish, no matter how you prepare them.

Lane Snapper

Here’s another Florida favorite! Lane snapper cooks up fast, and its light flavor makes it an excellent fish for ceviche.

Oysters (Jar/Select)

We carry Select Jarred Oysters that are absolutely perfect sauteed in butter or breaded and fried in a neutral oil.

Oysters (Dozen)

Sauteed, broiled or raw off the half-shell, Delaware’s Chesapeake Oysters are meaty and delicious, no matter how you enjoy them!

Oysters (Case of 100)

Our oysters are delivered fresh from Chesapeake Bay!

Kingfish Steaks

Often referred to as King Mackerel, Kingfish can be broiled, grilled, poached, sautéed in curry, baked or steamed.

Crabmeat (Jumbo Lump)

Jumbo lump crabmeat comes from the muscles connecting the swimming legs, and can be used in a variety of recipes.

Crabmeat (Jumbo Lump) (Fresh)

Jumbo lump crabmeat comes from the muscles connecting the swimming legs, and can be used in a variety of recipes.

Crabmeat (Lump)

Consisting of meat from the body and broken pieces of jumbo lump meat, Lump Crabmeat is prized for its flavor and aesthetics.

Crabmeat (Lump) (Fresh)

Consisting of meat from the body and broken pieces of jumbo lump meat, Lump Crabmeat is prized for its flavor and aesthetics.

Crabmeat (Backfin)

Generally, Backfin Crabmeat comes from the body of the crab, but may also contain smaller, broken pieces of lump crabmeat.

Crabmeat (Claw)

Claw Crabmeat’s bold, hearty flavor makes it perfect for use in soups, chowders and bisques, as well as stuffing.

Maryland-style Crab Cakes

Delaware makes their crab cakes by hand using a unique blend of special seasonings that give them their authentic flavor.

Stuffed Crab Shells

Our stuffed crab shells go perfectly with coleslaw, macaroni salad or any of our other sides. Just grab and go!

Crawfish (Cooked)

It’s a special treat when we have Cooked Crawfish. They sell out almost as fast as we can stock the display case!

Shrimp (Steamed)

If you’re looking for dinner-in-a hurry, try picking up some of our Steamed White Shrimp. Since they’re already cooked, you only need to heat them for a short time.

White Shrimp (Steamed)

If you’re looking for dinner-in-a hurry, try picking up some of our Steamed White Shrimp. Since they’re already cooked, you only need to heat them for a short time.

Royal Red Shrimp (Steamed)

Natural rosy coloring gives Royal Red Shrimp their name. Many compare its flavor to that of lobster or bay scallops.

Colossal White Shrimp (Peeled/Deveined, U8 count)

Colossal White Shrimp are slightly sweeter than their pink counterparts. Delaware offers both shell-on and peeled and deveined Colossal Whites.

Jumbo Key West Pink Shrimp (Shell On, U15 count)

Delaware’s Key West Pink Shrimp are harvested from local waters in a responsible and sustainable manner, according to federal regulations.

Jumbo White Shrimp (Peeled/Deveined, 21/25 count)

Delaware’s Jumbo White Shrimp are harvested by licensed shrimpers who practice responsible and sustainable harvesting.

Large Key West Pink Shrimp (Peeled/Deveined)

Delaware’s Key West Pink Shrimp are harvested from local waters in a responsible and sustainable manner, according to federal regulations.

Royal Red Shrimp (Peeled & Deveined, 16/20-count)

Natural rosy coloring gives Royal Red Shrimp their name. Many compare its flavor to that of lobster or bay scallops.

Royal Red Shrimp (Shell On, 16/20-count)

Natural rosy coloring gives Royal Red Shrimp their name. Many compare its flavor to that of lobster or bay scallops.

Colossal White Shrimp (Shell On, U8 count)

Colossal White Shrimp are slightly sweeter than their pink counterparts. Delaware offers both shell-on and peeled and deveined Colossal Whites.

Jumbo White Shrimp, U15 (Shell On)

Delaware’s Key West Pink Shrimp are harvested from local waters in a responsible and sustainable manner, according to federal regulations.

Large Key West Pink Shrimp (Shell-On, 26-30 count)

Delaware’s Key West Pink Shrimp are harvested from local waters in a responsible and sustainable manner, according to federal regulations.

Ipswich Steamers

New England’s famous Ipswich Steamers are delicious served with a side of their own broth and dipped in drawn butter.

Middle Neck Clams (Dozen)

Like other hard-shell clams, Middle Necks are a great source of iron and protein. They’re delicious steamed, baked or sauteed.

Middle Neck Clams (Bag of 50)

Like other hard-shell clams, Middle Necks are a great source of iron and protein. They’re delicious steamed, baked or sauteed.

Top Neck Clams (Dozen)

Try Top Necks broiled, steamed, or eaten raw. (NOTE: Raw shellfish should not be consumed by people who are immunocompromised.)

Top Neck Clams (Bag of 100)

Try Top Necks broiled, steamed, or eaten raw. (NOTE: Raw shellfish should not be consumed by people who are immunocompromised.)

Cherrystone Clams (Dozen)

Cherrystones are delicious broiled, steamed, or eaten raw. (NOTE: Raw shellfish should not be consumed by people who are immunocompromised.)

Cherrystone Clams (Bag of 100)

Cherrystones are delicious broiled, steamed, or eaten raw. (NOTE: Raw shellfish should not be consumed by people who are immunocompromised.)

Mussels (Live)

Mussels can be sauteed in white wine sauce, served atop a bed of linguini, or included in a hearty Cioppino.

Mussel Meat

Mussels can be sauteed in white wine sauce, served atop a bed of linguini, or included in a hearty Cioppino.

Bay Scallops

Bay scallops have a mild flavor, and can be prepared in a variety of ways, including as a refreshing ceviche.

Sea Scallops

For an elegant dinner in a hurry, pan-sear some Sea Scallops and serve with your favorite vegetable on steamed rice.

Diver Scallops (Frozen)

Our Seafood Manager ensures that the Diver Scallops we offer are carefully harvested by hand using sustainable and responsible methods.

Conch (Previously Frozen)

Conch meat should be tenderized before preparing…something our seafood specialists at Delaware are more than happy to do if you ask!

Like our Garlic Blue Crabs, we make our Spiced Blue Crabs in our own kitchen steamed with Delaware’s own special blend of spicy seasonings that gives the meat just the right amount of heat to leave you wanting more.

Maine Lobster Tail (6-8 oz.)

Delaware’s Maine Lobster Tails are available in 2 sizes: 3-4 ounces (small) and 6-8 ounces (large). Try them broiled or grilled.

Maine Lobster Tail (5-6 oz)

Delaware’s Maine Lobster Tails are available in 2 sizes: 3-4 ounces (small) and 6-8 ounces (large). Try them broiled or grilled.

Snow Crab Clusters (Frozen)

Delaware’s Snow Crab Clusters are sold frozen and precooked, and should be given 1 to 2 days in the refrigerator before warming for 10 minutes in a 350º F oven.

Sardines (Frozen 2 lb. Bag)

Known in the UK as “pilchards”, Sardines are found all over the workd and are an excellent source of Vitamin B-12 and Calcium.

Boston Scrod (Fillet)

One of the more popular ways of enjoying our Boston Scrod is breaded baked, using the seasonings of your choice.

Brook Trout (Fillet)

Brook Trout is a tasty freshwater fish that’s easy to prepare, even if you have never cooked fish in your life.

Catfish (Fillet)

Loaded with protein and heart-healthy Omega 3s, this low-calorie fish is a healthy choice. The most popular way to enjoy catfish is as pan-fried and breaded fillets.

Dolphin/Mahi (Fillet)

Nothing beats a tender tasty Mahi fillet fresh off the grill and served with your favorite sides!

Grey Sole (Fillet)

Our Grey Sole are wild-caught using sustainable and responsible harvesting methods.

Flounder (Fillet)

Flounder’s firm meat makes it excellent for pan-frying. It’s versatile enough to be served on its own or in fish tacos.

Grouper (Fillet)

Delaware sells fresh, locally-caught grouper, which can be prepared and served in a variety of ways.

Halibut (Fillet)

Halibut has a mild flavor with a firm texture and is often used as a whitefish substitute when making gefilte fish. Other ways to enjoy this Northern Pacific favorite are baked, poached, grilled, or steamed.

Monkfish (Fillet)

Often referred to as “The Poor Man’s Lobster”, Monkfish’s mild sweet flavor shines through, no matter how you prepare it!

Ocean Perch (Fillet)

At just 90 calories per 4-ounce serving, Ocean Perch is a perfect protein for anyone following a high-protein, low-carb diet.

Striped Bass (Whole)

One of the most popular fish in the country, Striped Bass has a delicate flesh and sweet, almost buttery flavor.

Smoked Whitefish

A staple of Jewish delis everywhere, Smoked Whitefish is one of the more popular smoked items in our case!

Smoked Tuna

Ever wonder why our Smoked Fish Dip is so incredibly good? The secret is our main ingredient…our delicious Smoked Tuna!

Smoked Chubs

A member of the Carp family, Smoked Chubs have a sweet, delicate flavor that is enhanced through the smoking process.

Smoked Salmon

The star of brunches and cocktail parties everywhere, Smoked Salmon can be used in a variety of tasty dishes.

White Bass

White bass can be baked, broiled, blackened, grilled, or dredged in your favorite batter and pan-fried. This freshwater fish also pairs nicely with a good sauce.

Salmon (Farmed) (Fillet)

Sometimes referred to as “silver salmon”, Coho Salmon’s fat content lies somewhere between the range of sockeye and pink salmon.

Salmon Steak (Farmed)

Sometimes referred to as “silver salmon”, Coho Salmon’s fat content lies somewhere between the range of sockeye and pink salmon.

Salmon (Wild) (Fillet)

Many people like to place their wild salmon on a cedar plank to keep them from sticking to the grill.

Sea Bass (Fillet) (Frozen)

There are a variety of ways to cook Sea Bass, including baked, pan-seared, steamed, poached, and cooking en-papillote (in parchment).

Tilapia (Fillet)

Quite possibly the oldest cultivated fish, Tilapia is enjoyed by many cultures throughout the world in a variety of dishes.

Yelloweye Snapper (Whole)

Another local favorite! Yelloweye Snapper are found just beyond our shores, calling our reefs and rocky bottoms home. This fish can be sauteed in butter, baked, broiled, pan-fried, or even battered and deep-fried.

Yellowtail Snapper

Baked, fried, or roasted, Yellowtail Snapper is a customer favorite! It’s one of our most popular seafood items here at Delaware!

Jumbo Lump Crabmeat

Jumbo lump crabmeat comes from the muscles connecting the swimming legs, and can be used in a variety of recipes.

Backfin Crabmeat

Generally, Backfin Crabmeat comes from the body of the crab, but may also contain smaller, broken pieces of lump crabmeat.

Lump Crabmeat

Consisting of meat from the body and broken pieces of jumbo lump meat, Lump Crabmeat is prized for its flavor and aesthetics.

Claw Crabmeat

Claw Crabmeat’s bold, hearty flavor makes it perfect for use in soups, chowders and bisques, as well as stuffing.

Stone Crab Claws (Colossal, 2 claws/lb.)

Pricing and availability of Stone Crab Claws vary each day. It’s always best to call us for sizes and pricing.

Stone Crab Claws (Jumbo, 3 Claws/lb.)

Pricing and availability of Stone Crab Claws vary each day. It’s always best to call us for sizes and pricing.

Stone Crab Claws (Large, 4-5 claws/lb.)

Pricing and availability of Stone Crab Claws vary each day. It’s always best to call us for sizes and pricing.

Stone Crab Claws (Medium, 6 claws/lb.)

Pricing and availability of Stone Crab Claws vary each day. It’s always best to call us for sizes and pricing.

Scungilli

A staple in the “Feast of the 7 Fishes”, Scungilli (or whelk – sometimes referred to as conch) is usually served in salads or over pasta with a marinara sauce. A staple in the “Feast of the 7 Fishes”, Scungilli (or whelk – sometimes referred to as conch) is usually served in salads or over…

Seafood (All)

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