Got the Blues cause you've been buying Crappie fish?  If so, you've got to come to Frank's.  Our fish are Flipping fresh !They're Fintastic!

DID YOU KNOW THE PEAK SEASON FOR CRABS IS SEPTEMBER AND OCTOBER.  CRABS ARE BIGGER, FATTER AND CHEAPER.  CRAB SEASON DOESN'T END WITH LABOR DAY, IT'S JUST BEGINNING!  TREAT YOURSELF TO THE TASTIEST CRABS OF THE YEAR. 

How long can I keep fresh seafood refrigerated vs. frozen?

To refrigerate, place fresh seafood in a plastic or stainless steel container. Place a bag of ice cubes on top, and this will allow it to keep for 3 days.

To freeze, wrap fresh seafood twice in plastic wrap and place in a freezer bag. For best results, use within 2 weeks. If item is vacuum-sealed, seafood can be kept up to 6 months.

How much seafood should I buy per person?

For a whole fish, prepare 1 lb. per person.
For all other seafood, prepare 6-8 oz. per person.

How can I tell if my fish selection is fresh?

Fresh fish should smell like the ocean, not fishy. Fish will have clear eyes, bright luminous skin color, red gills, and will be firm to the touch, not floppy.

Fillets should be clear, not dull and should be firm to the touch.

I want to try different types of fish, but how do I know what to choose?

Ask any of our knowledgeable employees, or refer to our fish flavor chart at our Recipe Center!

Why is Frank’s Seafood Market located at the Maryland Seafood Center?

The Maryland Seafood Center is the U. S. distribution point for the entire Mid-Atlantic. Our location enables us to purchase and restock our fresh seafood daily. We can honor special requests for most items from any place in the world. Our customers enjoy the Ultimate in Seafood Choices and Quality!

10 Tips for Seafood Lovers  Prepared by the National Fisheries Institute 

1. Only buy seafood from reputable, commercial sources.
2. Buy only well refrigerated or properly iced seafood products.
3. Once purchased, refrigerate product(s) immediately.
4. For optimal freshness, use seafood products within 3 days.
5. If you purchase live shellfish, (i.e., lobsters, crabs, oysters, clams, and mussels), discard any that die during storage.
6. Thaw frozen seafood in the refrigerator or under cold running water, not at room temperature. Marinate seafood in the refrigerator.
7. Prevent cooked seafood product(s) from coming into contact with raw product as well as the cutting board and utensils used to prepare them.
8. Individuals with weakened immune sytems and liver ailments should only enjoy seafood in its many delicious cooked forms. Raw or undercooked seafood should be avoided by individuals with these health concerns.
9. Whole fresh fish should have bright, clear and shiny eyes. Scales should be shiny and cling to the skin. There should be a slight, sea breeze odor- not a strong, fishy odor.
10. To cook, measure fish at its thickest part. Figure 10 minutes of cooking time per inch of thickness.