Fishtown Seafood Company

We have some pretty cool gear that we source from

What an amazing piece by in the 🙏🙏🙏

Check the 🔗🌲 to read the full article.

Crispy Skin “taco”.

The skin on our salmon is extra crispy. In fact, it is too crispy to cut with a fork, so I pulled it off, stuffed it with rice and cauliflower, and made a little “taco”.

Why is our skin different? This is because we leave the scales on our skin. The scales have collagen and when the collagen gets hot and melts the result is the longest-lasting and crispiest salmon skin you’ve ever had!

As we roll into the holiday season, I would like to send a reminder that having a small business is no joke. When it comes to supporting a small business you like please remember that a 5🌟 Google Business profile review is one of the best ways to support a business you love.

If you want to help a business survive and thrive give a review or even just spend the 30! Seconds it takes to drop 5🌟.
The Stars matter.

If you like what we do please give us a review. If you like our staff, our products, our branding, our presence in your neighborhood, or even our Instagram account where we provide education about our products and cooking seafood please drop some stars and maybe even some words about our business and your experience.

This goes for any business you like, big or small. This helps spread the word about business and is key to helping any business thrive and survive.

And one more note, yes we believe and and support big business also. There is a need for big companies and there is a need for small companies. A good business of any size serves a purpose and deserves to grow and thrive. Who knows? Maybe our business won’t be small one day.

with only 25% of businesses reaching the young age of 15!

So as we get closer to on November 30th, there are many things you can do to support a small business. And wring a Google Business profile review (or just give 🌟🌟🌟🌟🌟) is a huge help to the businesses you ❤️.

These statistics haven’t changed much over time, and have been fairly consistent since the 1990s but here is some data about new business:
According to the U.S. Bureau of Labor Statistics (BLS), approximately 20% of new businesses fail during the first two years of being open, 45% during the first five years, and 65% during the first 10 years. Only 25% of new businesses make it to 15 years or more!

New New New!

Check out these Alaskan Salmon “wings”.

These are from the collar of our troll-caught wild Alaskan Salmon. That we buy direct from the F/V Nerka. And then we marinate in Barnacle BBQ Sauce.

They are meant to grill or brill and then eat with your hands just like Buffalo Wings!

If you've not trumies they are fun and delicious. Serve as an appetizer or a your main protein for a meal.

Pro tip: 👩‍🍳🧂🔪
Make sure to nibble on the fin. The ends of the fin are very tasty when the are super crispy.

🥰🥰🥰 when writes about the oysters and clams that we provide to
🙏🙏🙏

Check the 🔗🌲 for the full article. We source from the best of the best and couldn't be more thrilled that people are eating such amazing in Philly!

🥰😍😊😜

Check the link 🔗🌲 for the full In The Kitchen morning show on with the amazing host/anchor

What a fun morning and a pretty cool experience to be on the morning show! We talked about our $1 Buck Youse Shuck oyster Happy Hour, Seafood Bingo, Sushi, and more!

Watch the show and let me know what you think in the comments!

Did you know that our Philly Philly Roll is made with The Real Philly Schemer made by from

That’s right! Our Philly Roll has cheese made in Philly!

Stop by the shop and learn more about why our sushi is better and different!

OMG! Check out these big and beautiful Cape May Salts!

Do you like big oysters?

Not usually this large, but for those like me who like big oysters, I would say we are lucky to have them.

Snow white cup side with corduroy brown, tea gray, and hits of mint green on the flat side these big CMS are among the most beautiful oysters I’ve seen.

keep doing what you're doing! We love your Oys!

A quick reminder that Every Friday and Every Eagles Game Day we have $1 Oysters.

That’s right $1 Buck Youse Shuck.

See you at the shops.

I think we have some pretty wearable apparel.

I’m sporting our hoodie on a hike in Maine.

When in Maine.
Lobster Omelett with a little extra 🦞🧈for breakfast.

This is the same Lobster we have at the shops. We did a quick stop at our lobster supplier in Portland and grabbed a few pounds of the best available.

Time to Slurp some Oys

The fall trip is off to a great start. Hitting up Glidden Point on closing day.

Here we go again…

Fishtown Seafood is heading to Haddonfield. That’s right, thanks to has found a great location in South Jersey!

We plan to open in November and you can read more about it in the by Emma Dooling. 🔗🌲

Oh, if thought the Golden Oyster was a fun opening promotion, wait until you hear what we have planned for this shop in Haddonfield! 🍦

We are so excited to add this location to our growing list of owned and partnership locations.

See you at the shops.

Chirashi available This Friday!

Chirashi is scattered sashimi on top of rice, basically like a poke bowl, but the Japanese version.

This is our Bigeye tuna with our “spicy” sauce. Bigeye tuna is a lean tuna with a beautiful dark red color. And since ours is free of carbon monoxide gas, this is the natural color.

We also have King Salmon and Yellowtail! Expect to see a mixed fish version as well.

Only available at the Fitler Square location

We now have Steelhead at the shop! We are doing a test at Fishtown and hope to to have all the time at both locations.

Steelhead or Trout? Do you know the difference?
Both have the same Latin Name: Oncorhynchus mykiss
But each has very different lives.

One of the most popular farm-raised species in the USA is the 🌈Rainbow Trout🌈. Trout have adapted well to hatcheries and are produced in many states to stock streams for sport fishing.

Trout are on many menus and also at retail markets. There is an increasing amount of “steelhead” making its way into the seafood supply chain. But much of this steelhead is just simply a trout.

What is the difference? Well, a trout is born and lives in a river (or fresh water). Meanwhile, a steelhead has a lifecycle like a salmon. It is born in the river (just like a trout) but steelhead migrate to the salt water to grow and feed and then returns to the river to spawn. As part of this migration to the ocean, a steelhead goes through a smoltification process. This happens just before it leaves the river. In this process, there are physiological changes that occur in trout. These changes during smoltification allow the trout to live in saltwater, making it a steelhead.

When you see a steelhead on the menu, ask if it’s been raised in saltwater (and definitely ask if it was raised in the RSA aquaculture method, this almost definitely means it is a trout not a steelhwad). If it was NOT raised in the salt you are just buying a trout at a premium price that was fed astaxanthin to make it look like a salmon.

📷: Me with a wild steelhead that returned to spawn on the Salmonberry River Oregon.

BINGO!

Check out Seafood Challenge, BINGO style. It couldn't be easier and there could not be more ways to earn free stuff.

Simply stop by one of the shops, buy some fish, get punched, and bring your card back time after time for more punches. Complete a Bingo for fun stuff.

So many ways to get a BINGO!
Smiley Face😁
Arrow
Postage Stamp, Postage Stamps, Outside Corner
Outside Box, Inside Box
Stripes, Lines, Diagonal
4, X, Field Goal
And Full Blackout!

Don't miss out on this fun game

Celebrate 🦞 with our new
Down East Roll!

This sushi roll has Maine Lobster (small batch processed in Portland Maine) and Side Hustle seasoning made in Philly by

You won't want to miss this fun and delicious culinary experience. But if you do we plan to have this roll available M-F along with our other great in-house made sushi.

October Fish Club and our Fall Seafood Challenge and a Lobster Roll!

It’s back! 🎉
Our annual fish club, in honor of National Seafood Month, is a Sea-S-A style pre order. Sign up for all five weeks for $225 or pick and choose which weeks work best for you for $50 per week ala carte. Weekly seafood selection curated by Fishtown Seafood includes approximately two meals for 2 people. Order in person or on our website- be sure to choose “Pine” for Fitler Square or “Belgrade” for Fishtown pick up.

It’s New and Fun😄
The Fall Fish Challenge is a bingo style competition to push yourself to eat and try more seafood!
Complete a row and enter to win prizes such as a free class, Fishtown Seafood merch, diy sushi kits, oys and of course fish! Black out the entire card for a chance at the grand prize. Stop in to get your card and start playing today!

Lobster Roll, Oppan Sushi Style!
We will be launching our new lobster roll! No, not the New England classic, but a sushi roll, called the Down East. Made with claw & knuckle meat, a touch of mayo and Philly’s own Side Hustle Salt.

INTRODUCING THE DOWN EAST ROLL!
Wednesday Sept 25th

We will be launching our new lobster roll! No, not the New England classic, but a sushi roll, called the Down East. Made with claw & knuckle meat, a touch of mayo and Philly’s own Side Hustle Salt y

Register Now!
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Click the 🔗🌲in Bio!

Seafood Made Simple:

Canned Albacore Tuna
Avocado .garden.groceries
Baguette
Kewpie Mayo
Seasoning by

And of course chips by

Coming In Hot with a new product!
Flamethrower by is 🔥, and when you have an Original Blend of hip-hop and salt, you can't go wrong!

We have a new seasoning in our Specialty section that you should definitely try.

Use the Flamethrower on Mahi or Shrimp for the perfect zing of heat.

And the Blend of Hip Hop & Salt is a perfect blend of seafood seasoning for Lobster🦞 Crab 🦀 or smoked salmon and cream cheese on a bagel 🥯.

Oh, yeah. As the name suggests, Side Hustle is with Love ❤️by Uncle T to help fund her music projects.

If you like seasoning, music, and maybe even seafood, you must have this salt!

See you at the shop.

Friendly Reminder
Every Wednesday is Buy One Get One 1/2 off for shrimp.

And we have pretty great shrimp:
Wild Blue Shrimp from Mexico are FairTrade Certified
Farmed White Shrimp from Mexico are raised without antibiotics.
Both are free from added chemicals like sodium tripolyphosphate (STPP) and salt during processing. This is important because shrimp with STPP can have over 20% added moisture, and shrimp with added salt can have nearly 15% added moisture!

You gotta check this “chopped chorizo” sandwich from .food

We do love their shrimp 🦐🦐🦐, because it is free of added chemicals and comes from but this is so yummy it might be our favorite thing they offer. Hurry in and give it a try.

Oh, and La Chingonita not only has great food, it has great owners. Rebecca and Chef Omar a such great people. We are thankful and appreciative of our partnership with them!