GUIDE: National

Just-Pulled-From-the-Sea Goodness

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    Chesapeake Bay Crab Cakes and More

    What would we do if we were hosting a dinner party and were too busy to plan it? We’d ring up Chesapeake Bay. READ REVIEW

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    Formans USA

    Inspired by the finest wild salmon from Scotland, Harry Forman developed the perfect way to complement its fantastic flavor, and dubbed it the London cure. READ REVIEW

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    Gullo Specialty Foods

    Because of Gullo’s signature tenderization process, their seafood has an unmistakable melt-in-your-mouth texture that makes it one of the most highly sought-after proteins by chefs in NYC, throughout the Empire State, and beyond. READ REVIEW

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    Hancock Gourmet Lobster Co.

    Hancock Lobster delivers luxurious Maine lobster dishes—each made in small batches with only the finest, freshest ingredients—straight from their facility in Topsham, Maine. READ REVIEW

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    Harbour House Crabs

    Have fresh, just-plucked-from-the-briny-waters seafood anytime, thanks to Harbour House Crabs, a company that has perfected the art of overnight shipping crabs anywhere in the nation. READ REVIEW

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    Laurel Pine Living Luxury

    The things that this gourmet goods company slings are as good as it gets—that's the mission owner Laurel Pine has been on since she began connecting eager eaters with hard-to-find specialties back in 2004. READ REVIEW

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    Lobster Place

    Countless hungry New Yorkers and tourists alike line up every day for a taste of Lobster Place's fresh steamed lobster, lobster rolls, raw oysters, on the half shell, hand-rolled sushi, and more. READ REVIEW

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    Mikuni Wild Harvest

    Professional chefs rely on Mikuni as their go to source for everything from small batch maple syrups and vinegars, to the most prized and exquisite caviar and roes. Why shouldn’t you? READ REVIEW

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    Porter & York

    Fresh, hand-cut, hand-wrapped, and delivered straight to you door, any premium meat you can imagine—from 28 day-aged steaks to veal osso buco to pork ribs to Frenched rack of lamb, plus lobster, salmon, chicken, and more. READ REVIEW

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    SeaBear

    Back in 1957, a fisherman in Anacortes, Washington decided to start smoking his catch, and we’re so glad he did. READ REVIEW


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