FRESH SEAFOOD

Our seafood is brought in daily from local fisherman, flown in from northern ports and trucked in from parts of Florida and some southern states.
We are committed to bringing you the finest & freshest available products that come from our waters.


STONE CRABS 

 

SHELLFISH - Shrimp - Scallops - Stone Crabs (in season)
Alaskan King Crab Legs - Atlantic Conch - Florida Lobster Live

 

Main Lobster - Live Blue Crabs - Fresh Picked Crab Meat - Soft

 

Shelled Crabs - Mussels - Clams - Oysters
Squid Pulpo - Scungilli

 

FINFISH - Cleaned  - Cut or Filleted to your specifications: Swordfish - Tuna • Dolphin - Salmon - Flounder - Grey Sole - Haddock - Snapper - Brook Trout - Pompano - Monkfish - Halibut - Cobia - Grouper - Dover Sole - etc.

 

MAINE LOBSTER - Always a crowd pleaser.Live, Steamed or Tails only Boil, bake or broil live lobster. Or have us steam & split it for you then just stuff the body with Delaware’s famous seafood stuffing and reheat in oven with melted butter on top of meat. Sitting down to a whole lobster per person makes sense, but there are other ways to enjoy a more modest serving, as in a pasta dish with a sauce based on a classic French 
entree.!

How to Cook a Lobster - To prepare follow these instructions.
Preheat oven to 350 degrees.
Take large chef knife and crack shell starting from the tail and work your way up to the end of the shell. Pry the shell back so the lobster meat is exposed. Pull the meat out of the shell and lay it on top of the shell. Cut a slit down back of meat and rinse.
(Ask your salesclerk to split your lobster) Place lobster tail in shallow baking dish. 

Reheating Maine Lobster: 
Preheat oven to 300-325 degrees
Split open Lobster and pour a little melted butter over lobster. Wrap tightly with aluminum foil and place in oven for approximately 10 minutes just to warm it up and serve.

For more instructions on how to prepare lobster? 
Visit Elsie's Cookbook.

Many more items are available -  For more seafood with product information see our Product page.
Our dedicated staff is here to serve you, and make sure
you are happy. 


Every order that is placed is individually hand picked from the freshest top quality items in our store. We understand your needs and stand ready to serve you, and remember, we custom cut any item according to your specifications.

How to Cook a Lobster - To prepare follow these instructions.
Preheat oven to 350 degrees.
Take large chef knife and crack shell starting from the tail and work your way up to the end of the shell. Pry the shell back so the lobster meat is exposed. Pull the meat out of the shell and lay it on top of the shell. Cut a slit down back of meat and rinse.
(Ask your salesclerk to split your lobster) Place lobster tail in shallow baking dish.

Reheating Maine Lobster: 
Preheat oven to 300-325 degrees
Split open Lobster and pour a little melted butter over lobster. Wrap tightly with aluminum foil and place in oven for approximately 3 minutes just to warm it up and serve.

For more instructions on how to prepare lobster? Visit Elsie's Cookbook.

Many more items are available -  For more seafood with product information see our Product page.
Our dedicated staff is here to serve you, and make sure
you are happy. 
Every order that is placed is individually hand picked from the freshest top quality items in our store. We understand your needs and stand ready to serve you, and remember, we custom cut any item according to your specifications.

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ADDRESS:        

4191 North State Road 7 Hollywood, FL 33021

Mon to Thurs  8:30 - 6:00

Fri   8:30  - 6:30

Sat  8:00 - 6:00

Sun 9:30 - 4:00

THANKSGIVING HOLIDAY SCHEDULE

Mon.     8:30 - 6:00

Tues.    7:00  - 7:00

Wed.    7:00 - 5:00

Thurs.  CLOSED THANKSGIVING DAY
FRI.       RE-OPEN 8:30  - 6:30

TELEPHONE:
954.983.6831
     

E-MAIL US

© 2019 Delaware Chicken and Seafood Market

STONE CRABS ARE IN SEASON SHELLFISH - Shrimp - Scallops - Stone Crabs (in season) - Alaskan King Crab Legs - Atlantic Conch - Florida Lobster Live Main Lobster - Live Blue Crabs - Fresh Picked Crab Meat - Soft Shelled Crabs - Mussels - Clams - Oysters - Squid Pulpo - Scungilli