SEAFOOD

1907 18th Street, Spirit Lake, Iowa 51360 | Email us at info.greatlakesmarineservice.biz | Call Us at: 712-336-3822 or 866-936-3822

Check out what's new

SeaFood Coolers at

Great Lakes Marine Service!!

January of 2011 we were approached by Larry Stoller, former owner of Okoboji Trading Company, to be a location that he could move the seafood coolers to. Just prior to the Okoboji Winter Games we decided to move in one cooler and stock a few items to see how it would go over. It is now August...we have 2 large coolers and 1 open top freezer. Our inventory has grown to a vast variety of different species of fish as well as other seafood items. Our inventory has grown largely due to customer requests, if you like it...we will try to get it.

We have listed below a complete list of all items we carry and the sizes...We also run "SPECIALS" that can be found below, not to forget a recipe/cooking segment we thought could be helpful.

Origins of Our Fish & Seafood:

With the radioactive and oil pollution of certain fishing waters we understand your desire to know where the fish and seafood we sell comes from. All of the fish and seafood we sell is certified by the FDA as meeting U.S. Health Standards.

None or our fish or seafood has been caught in Japanese waters or the Gulf of Mexico.

We are currently not selling shark due to the mercury concerns, but recommend to you the Blue Marlin or Swordfish.

All Oyster and Clams are East Coast caught...not the Gulf.

Currently IN-STOCK:

Each of our Seafood items is frozen at time of catch and remains frozen until you, the consumer chooses to dethaw it. We DO NOT defrost anything which gives you the freshest fish possible.

Ahi Tuna (Sushi Grade

Alaskan Pollock

Baramundi (compares to the local bluegill)

Blue Finn Marlin

Chilean Sea Bass

Cobia

Cod Loins

Escalar

Grouper

Halibut

Mahi-Mahi

Ocean Perch

Orange Roughy

Red Snapper

Copper River Salmon (seasonal. while supply last)

Skate

Sockeye Salmon

Swordfish

Tilapia

Walleye Fillets (Fresh Water)

SeaFood Platters by Great Lakes Marine

Pictured to the left are actual seafood platters put together by the girls at Great Lakes Marine for a local business' award presentation.

Shown are the Cooked 26/30 Shrimp and the Oysters on the Half Shell

If you would like us to do a SeaFood Platter for your next event...give us a call!!

Cooked Shrimp 8/12 P&D Tail On...2# bag

Cooked Shrimp 26/30 P&D Tail On...1 & 2# bag

Raw Shrimp 13/15 P&C Tail On...2# bag

Raw Shrimp 16/20 P&D Tail On...2# bag

Raw Shrimp 21/25 P&D Tail On...2# bag

Breaded Shrimp...per box

FISH...

SHRIMP:

CRAB:

Red King Crab Legs 9/12 Count

Red King Crab Legs 16/20 Count

Dungeness Crab

Canned Crab Claw Meat

Crab Cakes...2 oz. each bag of 4

Crab Cakes...4 oz. each bag of 4

Crab Cakes; Gluten Free...per box of 12/3oz.

Crab Cakes...per box of 12/3oz.

LOBSTER:

9 oz. Tail

6 oz. Tail

Slipper Tails 1-2 oz.

OTHER:

Clams in the Shell

CrayFish

Frog Legs

Gator (best selling Summer item)

Mussels

Scallops 10/20 Count

SeaFood Marinara Mix

Squid

Squid Steaks

Oysters, Breaded

Oysters; On the Half Shell

Walleye Cheeks (local favorite)

ON SALE:

Many different items!!

NEW ITEMS:

Fresh Water Prawns

Soft Shell Crabs

Discussions About SeaFood:

Understanding CrabLegs...The most common forms of crablegs are King Crab and Snow Crab. King Crab is the best and has the highest percentage of meat to shell. It is sized by how many legs are per 20 lb. box. Example 9/12 means 9-12 legs per 20# box. Snow crab is cheaper, but has little meat and can be hard to extract. ALL CRAB LEGS ARE COOKED IMMEDIATELY ON CATCH.

TO COOK:

You can defrost and eat them or re-heat them. Remember you are re-heating and NOT cooking!!

HOW MUCH TO PURCHASE:

The general rule is 1 lb. per person for smaller appetites to 1 1/2 lb. for larger appetites.

What is a SlipperTail...A Slipper Tail is a 1-2 oz. lobster tail. These are a delicacy from Thailand and have just become available again due to the tidal wave destroying much of the fishing fleet. The Slipper Tail is very easy to prepare. Add to boiling water...when they float...remove and serve. You can also broil them as well.

The tails can also be chilled immediatly following cooking and use as a cocktail. They are great to serve with steak for surf & turf. Or melt some butter...split under the shell...dip and enjoy!!

SeaFood Recipes and Cooking Tips:

As our SeaFood sales have taken off this Summer...so has our knowledge and understanding of SeaFood. We enjoy hearing from our customers how they intend to serve their purchase. We have decided to share with each of you what we are learning...We would also like to invite you to EMAIL us, by clicking on the EMAIL tab below and we will share your recipe on this page.

SALMON FILLETS OR SALMON STEAKS

PreHeat the Grill.

Prep the fillets by cutting slats into the top of the meat.

Sprinkle lightly with Lowery's and Lemon Pepper.

Place slabs of butter into the slats in the top of the meat.

Place tinfoil onto the grill, spray lightly with a non-stick spray, fold all edges of the foil up to keep the butter on the foil.

Place your Salmon on the grill...You may or may not flip the fillets...your desire.

HAVE SALMON LEFTOVERS??

Toast 2 slices of whole wheat bread

Spread a light cream cheese with chives over the toast

Top with chilled left over Salmon

ENJOY!!

MUSSELS ON THE GRILL

Place 1-2# package of Mussels into a pan suitable for the grill.

Pour over the Mussels coconut milk.

Sprinkle with Garlic Salt.

Grill for 5-7 minutes or until the Mussels open.

Serve alone or top your favorite pasta.

"RE-HEATING" CRABLEGS

By boiling...depending on the size of the leg...you may want to snap the legs at the joints before boiling for more room in your pot. Add the legs to the boiling water...allow the water to come to a full boil...check after 5 minutes of boiling...the legs are done when they are hot all the way through.

By grilling...Individually foil wrap the legs and put onto the grill...if termperature is around 400...check after 10 minutes...the legs are done when they are hot all the way through.

By oven...PreHeat the oven to 400...place the individually foil wrapped legs onto a roaster pan...check at 10 minutes...the legs are done when they are hot all the way through. ENJOY!!

GRILLIN' THE GATOR

Place a defrosted package of Gator directly onto the grill, turn as needed.

Season with black pepper.

Grill aprox 10 minutes...overcooking can cause it to be a bit chewy....ENJOY!!

BEST SELLER FOR THE SUMMER!! :)

Please click the button to send us your favorite SEAFOOD recipes, comments, cooking tips, and special requests...even pictures of what the finished product looks like!!

Choose your FUN, Choose your BOAT, Choose....

Great Lakes Marine Service and Sales, Inc.