Mollie Stone's insists on hand cut fish, not machine cut. You may ask, "Well, what's the difference?" Hand cut fish is far superior because it has that vibrant, fresh look that you should always take into account when purchasing seafood.
Mollie Stone's buys fresh seafood from two of the oldest and most trusted family-owned distributors in the Bay Area, Vince's Shell Fish Co. and A. Larocca Seafood. Both have FDA approved facilities and are compliant with HACCP guidelines. They both buy from HACCP certified suppliers and they are licensed to buy directly from fishing boats.
Our Favorite Way to Serve Grilled Fish
If you love garlic and you love fish, you're going to love this recipe! It's a simple recipe that's perfect for salmon, halibut, swordfish and even shrimp.
Season fish to taste with salt, pepper and any other favorite spices. Grill fish to desired doneness. Meanwhile, stir together:
- 6 cloves garlic, chopped
- A small handful of Italian parsley, chopped fine
- Juice from one lemon
- ½ cup olive oil
- Salt & pepper, to taste
When the fish is done, pour the garlic mixture over the grilled fish or shrimp and enjoy!
Tips for Buying Seafood
No matter what kind you choose, fresh seafood should smell like the ocean, but never "fishy."
- Whole fish should have bright eyes and shiny skin.
- Fish filets should have a fresh, vibrant look without any milky liquid. If you touch a filet with your finger, the indentation should come right back out.
- Raw shrimp should be grayish or brownish in color with a shiny shell. Shrimp is more flavorful when cooked with the shell on.
- Mussels, clams & oysters are sold live. If shells remain closed after cooking, they should be discarded.
- Crab & lobster should show movement to indicate they are live and healthy.
- Scallops should be firm and uniform in shape.