At Eastside Marketplace we receive fresh seafood deliveries twice a day. That means you are getting the freshest fish available throughout the day.
Nothing is processed -- we don’t believe in adding chemicals to our seafood, trying to make it last longer in the case. We only sell fresh, all natural fish and shellfish.
Have a question about seafood??
Our Seafood Manager grew up in the business. With more than 25 years in the industry he is a valuable resource for choosing and preparing the best tasting seafood.
As a consumer in today’s marketplace, you have a lot of choices. At Eastside Marketplace we want to give you the right information to make the best choice for you and your family.
Safe Seafood
Eastside Marketplace was recognized by the Rhode Island
Department of Health in 2004 for taking a proactive role in informing our customers about certain risks associated with consuming specific types of fish that may be high in mercury. Eastside Marketplace was honored with a Governor’s Citation for the distribution of informative brochures in the seafood department and at every checkout.
For more information on mercury levels in seafood, check out www.health.ri.gov/environment/risk/fish.php or call 222-4770.
Farm Raised or Wild?
Salmon farms have grown substantially due to the great demand for the omega 3 rich fish. Salmon farms ensure that there will always be an ample supply to keep up with the demand, however this fashion of farming does not go without risks to the environment. At Eastside Marketplace we seek out fisheries that adhere to the high quality farming standards that protect fish welfare and follow environmentally safe practices.
You should also know that farm raised salmon contains the same amount of omega-3 fatty acids as Wild fish. Omega-3 fatty acids are good for the function of the heart.
Buying Fresh Fish
When buying fresh fish look for bright, clear eyes, and shiny, bright colored skin. A fresh, mild odor reminiscent
of the sea is normal. Flesh should be firm and spring back when pressed with your finger, and the gills should be a deep red to bright pink color.
Bringing it Home
Fresh fish should be used within a day – 2 days at most. Frozen fish can be stored in a moisture proof wrapper for up to 6 months. Frozen fish should be thawed in the refrigerator for 24 hours or for a quick thaw you can submerse the wrapped fish in cold water for one-hour per pound of fish.
Lean Fish -- black sea bass, brook trout, cod, drum flounder, haddock, hake, halibut, red snapper, rockfish, tilefish, perch, pollack, tilapia.
Moderate Fat Fish -- (usually less than 6 percent fat) – barracuda, striped bass, swordfish, bonito tuna, whiting, monkfish (the 'tenderloin of the sea')
High Fat Fish -- (usually darker color, and more distinct flavor) Atlantic herring, butterfish, mackerel, smelts, sturgeon, yellowtail, bass
Don't forget. We also carry a wide selection of delicious, fresh sushi in the food court.
The FDA has advised pregnant women, women who could become pregnant, and nursing mothers to avoid fish that contain high amounts of methyl mercury, specifically shark, swordfish, king mackerel, and tilefish.
