Classic Tartar Sauce

We’ve upped the ante on the classic tartar sauce. You’ll never go back to supermarket bought. Homemade with ketchup, horseradish and lemon juice. Our tartar sauce is so good, you'll want to use it with just about everything.

Ginger Lime Sauce

Taste the gourmet good life with our spectacular ginger lime sauce. All Fresh Seafood’s signature dressing and sauce was created by our owner, a Culinary Institute of America graduate, and was a decade in the making. Our ginger lime sauce is a blend of fresh ginger root, peanut oil, tomato paste, rice wine vinegar and more. This stuff is addictive! Try our ginger lime sauce on salads, grilled fish, scallops, oysters and shrimp.

Mustard Sauce

This mustard sauce is a premium take on the classic favorite. A blended mixture of mustard, mayo and seasonings. Use with stone crab claws, crab cakes, crab meat or cooked shrimp.

Non- Fat Yogurt Dill Sauce

Turn your seafood dish from ordinary to extraordinary with our versatile non-fat yogurt dill sauce. Our homemade non-fat yogurt dill sauce beautifully blends fresh dill, yogurt, white wine, garlic, salt and pepper. Brush over poached or grilled fish, chicken or lamb, or use as a dipping sauce with smoked seafood.

Cocktail Sauce

A little dip of heaven. Try our famous cocktail sauce and see why it’s considered one of the best in its class. Homemade with ketchup, horseradish and lemon juice.

Oregenata Crust

Our home made crusts, created by our own in-house chef, were recently featured and photographed in the prestigious NY Times food section – an outstanding honor! With a blend of Japanese panko bread crumbs, olive oil or peanut oil, oregano, basil, Parmesan cheese, spices, and fresh herbs, this Oregenata crust quickly and easily turns an ordinary seafood meal into a 5-star restaurant experience. Simply crust your fish, bake at 375 degrees until done and serve. Store chilled for up to 45 days. You can also use our Oregenata crust with chicken, pork, lamb or other meat, or sprinkle a bit to season potatoes, stuffing or vegetables.

Pistachio Crust

Our home made crusts, created by our own in-house chef, were recently featured and photographed in the prestigious NY Times food section – an outstanding honor! With a blend of Japanese panko bread crumbs, olive oil or peanut oil, pistachio and fresh herbs, this pistachio crust quickly and easily turns an ordinary seafood meal into a 5-star restaurant experience. Simply crust your fish, bake at 375 degrees until done and serve. Store chilled for up to 45 days. You can also use our pistachio crust with chicken, pork, lamb or other meat, or sprinkle a bit to season potatoes, stuffing or vegetables.

Toasted Coconut crust

This toasted coconut crust combines Japanese panko bread crumbs, olive oil or peanut oil, toasted coconut and fresh herbs. Coat on a fish fillet or steak for an out of this world meal that takes just minutes to prepare.

Wasabi Crust

Spice up your next seafood dish with our wasabi crust, just one of our homemade crusts recently featured and photographed in the NY Times Food section. Created by our in-house chef, a Culinary Institute of America graduate, this wasabi crust packs a flavorful punch to any fish fillet or steak. It is made with a blend of Japanese panko bread crumbs, olive oil or peanut oil, wasabi and fresh herbs.