Salmon's buttery, melt-in-your-mouth goodness is both rich in nutrients and Omega3 oils. But what are the differences between Atlantic salmon vs. Pacific salmon? Does it make a difference whether I buy one kind or the other? Is farmed salmon different fundamentally from wild salmon? Do these factors impact salmon’s taste, nutrition, or cost?
Market Seafood Delivery for both Atlantic Salmon vs. Pacific Salmon

Have you ever noticed that nutrition advice seems to change with the tides? It can be hard to distinguish between fads and reliable dietary advice, even on relatively well-known topics like the importance of consuming enough Omega-3 fatty acids. In celebration of National American Heart Month, we’ve culled the data, and we think you’ll be pleased with the verdict: yes, if you want to keep your heart healthy, eating seafood is one of your best bets.

Learn how to cook mussels from Fulton Fish Market chefs and culinary experts! From seasoned mussel lovers to the seafood-curious trying mussels for the first time, you are not alone. Mussels have been used as a food source for more than 20,000 years and are now the subject of “mussel tourism” all over the world! Explore nutrition details and how best to cook these delicacies at home.

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The smell of crisp cold air is upon us and there’s no cozier way to stay warm than to enjoy hearty, delicious Fall foods. This season is also a danger to our good eating habits. We let loose and eat more fried and fatty foods than any other time of the year under the guise of “the spirit of the holiday season!”

Fish is remarkably healthy and a pescatarian diet could change your life!

Here is a list of the 7 best fish to eat!

From the Newsletter

FISH EXPERT OF THE WEEK: David Bracher

Fishmonger extraordinaire! David is involved in all aspects of product selection, production, and fabrication...

On May 10th, FultonFishMarket.com invited our own experts, chefs and guest a-fish-ionados to help us taste test candidates for the coveted Fulton Fresh Salmon recommendation on our FultonFishMarket.com consumer site.

There are two words that cannot exist without each other: “FISH” and “FRESH”. So how do you know your fish and seafood are as fresh as they can be? Well, it’s a sensory thing, and it always starts with your sense of smell.

Two weeks ago we talked about Larry Olmsted’s book: Real Food, Fake Food, and how fraudulent seafood was stealing from us the joy of great tasting fresh seafood.

Last week we discussed all that cheap, imported (and bad tasting) seafood in your local supermarket and most restaurants, and how the system is rigged toward fraud and dishonesty (sometimes called creative marketing.) Again, the victim is you, your taste-buds, your health and the health of the world’s waterways.

Last week we gave our take on the July 10th New York Post article which covered Larry Olmsted’s book entitled Real Food, Fake Food, and how fraudulent seafood was stealing from us the joy of great tasting fresh seafood.

This week we want to dig just a bit deeper into why so much food in general, and seafood specifically, is fake. It has a great deal to do with the desire of the food industry to deliver inexpensive food to our shelves.