Chicago Seafood Logo

OUR FROZEN SEAFOOD PRODUCTS


Our inventory consists of a wide variety of frozen seafood products ranging from farm raised to wild caught species. Whatever your specific needs may be, please feel free to contact one of our representatives.


SNOW CRAB CLUSTERS

Snowcrab

Similar to other Crab species - Snow Crab have four pairs of legs, a set of claws and they periodically "molt" their shell to grow. Molting is a process whereby the Crab produces a new shell underneath their old one. Snow Crab can be easily distinguished from other species by their perfectly round shell. Most Snow Crab weighs between 0.5 to 3 pounds.


STONE CRAB CLAWS

Stonecrab

A hard shell species, Florida Stone Crabs are prized for their claws - specifically the oversized left claw. The claw meat is firm in texture with a sweet flavor. The annual Stone Crab fishing season stretches from about mid - October to mid - March. The summer break allows the Crabs large left claws to regenerate - and stokes aficionados' appetites!


KING CRAB LEGS

Kingcrab

There are around 40 species of King Crab distributed around the world. Of these - three species are caught commercially in Alaska - including the Golden King Crab, Blue King Crab and Red King Crab. Unlike other Crab species, King Crab have only 3 pairs of legs and each claw is specialized - they have a small "feeder" claw for handling food - and a larger "killer" claw for crushing prey. Red King Crab have a reddish colored shell and are the largest of the three Alaskan species.


SHRIMP - RAW AND COOKED

Shrimp

Black Tiger Shrimp - sometimes referred to as "tigers" - can be easily distinguished by their black stripes that encircle the shell. The Shrimp's head contains all vital organs, including the antennae. Along the abdomen or tail is the intestine and ten periopods (or walking legs) and ten pleopods (or swimming legs). These allow the Shrimp to walk along the seafloor or to swim forwards and backwards. Maximum size depends on sex. Females are slightly larger than males and can grow to be 13 inches long.

Shrimp is the most popular item on any menu whether dining out or prepared at home. When your choice is shrimp, individually quick frozen cooked shrimp is the right choice. With year - round availability, uniform sizing at mid count and guaranteed 100% net weight in every bag Cooked Shrimp will make a great impression every time. Packed in UPC coded bags for retail and foodservice sales.


POLLOCK

Pollock

Alaskan Pollock's white meat is lean and tender, with a flaky texture. The fillets are generally skinless and boneless, making them easy to cook. They can be poached, baked, fried, steamed, broiled, or sauteed. Pollock is known for its high nutritional benefits, such as iron and protein.


SQUID

Squid

Like all other cephalopod mollusks - Squid have a distinct head, bilateral symmetry, a mantle, and arms. The Squid's body consists of eight arms and two tentacles. The long tubular shaped body is the mantle. The Squid's mouth is nestled in between the arms. Squid range in length from one inch to six feet. There is a wide variety of ways to prepare squid. The tubes and tentacles can be steamed, fried, and sauteed. The tubes themselves can be grilled and stuffed. The rings and tentacles are perfect for breading and frying for fried calamari. The rings can be battered, fried, and eaten on their own as well, making a terrific, crunchy addition to salads. 3-5 Inch and 5-8 Inch Varieties Available.


WARM WATER LOBSTER TAILS

Lobster

Coming from the tropical regions of Brazil, Nicaragua, Honduras, and Belize, the tails of the Spiny Lobster are versatile in how they can be cooked and prepared. They can be baked, grilled, broiled, roasted, or steamed -- or the meat can be taken out of the tail and sauteed for a unique taste. The white meat inside is very firm, yet has a mild, sweet flavor and is a good source of protein and iron.


COLD WATER LOBSTER TAILS

Lobster

Wild caught in the clear, cold, coastal waters of the U.S. and Canada. Lobster is processed from live lobster at the peak of freshness. This ensures that they always arrive at the table firm, succulent, and full of sweet, rich taste. An elegant addition to any menu, lobster can be grilled, steamed, poached, broiled, or baked.


TILAPIA

Tilapia

Tilapia is cage raised in pristine waters under strictly-controlled conditions to produce a fish of consistently high quality and dependably delicious flavor. Tilapia is lean with tender flakes, and has a mild, sweet taste. It can be baked, broiled, sauteed, steamed, or poached, and its low-fat nutritional profile makes it a healthy addition to any menu.


SWAI

Swai

Striped Pangasius is a premium whitefish with a mild, delicate taste, and firm, slightly flaky texture. The perfect choice for a multitude of fish recipes, Striped Pangasius is excellent lightly coated and pan fried, and is well suited for marinades, spice rubs and sauces. It's an excellent source of protein and contains no carbohydrates or trans fats. Because of its tender, white meat, clean taste, and nutritional value, Striped Pangasius is gaining popularity with cooks everywhere.


WHITING

Whiting

The Midwest is a popular market for Pacific whiting, which may be sold under a number of unique regional names. In St. Louis, for example, Pacific whiting is sold as "jack salmon." Off the West Coast, factory trawlers that fish for whiting use coops, which eliminates the race to catch the quota. Coops allow the fishermen to focus on increasing their yields by producing the highest possible quality product as efficiently as possible.


Crab Image