Even if you forget to send us your order by 7 p.m., you can still do so, and we will do everything we can to fill it. We will do everything we can to get in touch with you and offer something else if we can’t get your order in because of a plane being late, a catch being less than expected, or something happening in transit. Our fish is as fresh and seasonal as we can get it.
We love fish. Just like you, we want to know it comes from clean waters and healthy fish populations. You can be sure that the fish you buy from us is the freshest we can get and comes from fisheries that treat the fish and the water they live in with respect. We pay close attention to what the Marine Stewardship Council, the Monterrey Bay Aquarium Seafood Watch, and other separate groups say. Our wild fish come from fisheries that take care of populations, so the next generation will have a wide range of fish to choose from. Wild fish and the ecosystem are less stressed when we buy fish from farms that are good for the environment, like Veta la Palma, Loch Duart, and others where fish are raised without hormones, antibiotics, or artificial foods. Enjoy your fish selections, knowing that your choices are healthy for you and the waters of the planet.
Sourced from sustainable aquaculture in British Columbia, Canada. A very high quality salmon, buttery and firm.
The Faroe Islands between Scotland and Iceland pioneered Salmon aquaculture. There are many grades of fish they make, but we only buy their best, which is very good. This is a nice delicate, mild salmon. Perfect for all occasions.
Raised in Scotland, this farmed salmon bears a strong similarity in appearance and structure to wild salmon. Loch Duart is the loch beside the hatchery. Our Loch du Art salmon is high quality, sushi grade. It is served by name at many exclusive European and UK restaurants and catering firms. This is the finest Atlantic Salmon on the market today.
(Order by number of heads you want, heads range from 1 to 2 lbs in size).
Our cod comes from companies that buy from smaller fisherman in the area. This helps keep fish populations healthy and helps small fishing villages stay open. The result is a fresher, higher-quality product than most cod on the market. There is a difference!.
This is the best of the best, wild Yellowfin Tuna. The highest sushi grade. We hand-cut each piece (we hand cut everything).
Very good sushi grade Tuna, also hand cut, a fantastic sushi grade tuna, just not as perfect in color and fat as the #1– still far better than the typical #3 grade you get at most restaurants and fish markets.
We only sell the most eco-friendly wild Bluefin caught by highly regulated Spanish fisheries. Bluefin is the most sought-after sushi fish in the world. There is a very small amount of it, though, so please let us use our excellent yellowfin instead if we can’t get this special tuna.
Aquaculture is a sustainable way to preserve the worlds fish populations. It takes pressure off the environment, assures a quality fish product, and sustains fishing communities. We carry only the finest farmed and ranched fish.
Please order by the number of fish you want. Our Rainbow Trout is the best you can get without putting on hip waders. It comes straight from the streams of Idaho and sometimes Wisconsin. Our trout are cleaned and dressed – ready to pan fry or bake.
Cobia is delicious mild white fish, farmed sustainably by OpenBlue eight miles off shore in open water. Open Blue has the most advanced open pen system in the world. Cobia have a fresh clean taste and a firm delicate texture. When cooked, they turn very white and have big, juicy meat flakes. They also have a lot of Omega-3 fats. Cobia are good for the ocean and good for you.
Not all tilapia tastes the same! We only sell tilapia that was raised in a way that doesn’t hurt the environment. Farmed fish keeps the oceans from getting too dirty and helps fishing communities in Panama and Columbia.
Don’t let the strange name turn you off from this tasty fish. It’s often compared to wild Sea Bass. Prized for its sweet, buttery taste and delicate texture, barramundi is native to Australiaâs northern tropical wilderness. Australis, a well-known leader in sustainable aquaculture, has carefully recreated important parts of this fragile ecosystem so that they can grow tasty, fresh, and authentically Australian fish.
Order by the pound, this may include heads, collars and other scrap of fish that are light/white. Ideal for a variety of fish stock. Will not include heavy fish scrap from Salmon/Tuna/etc.
If you order by the pound, you may get heads, collars, and other dark fish scraps like Tuna and Salmon. Ideal for a variety of fish stock. Will not include light fish scrap from white fleshed fish.
There is no water or sodium triphosphate (used as a preservative) added to any of the scallops we get. They are all packed “dry.” They will look more creamy ivory in color than a treated scallop.
Roughly 10 scallops per pound – these are the largest diver dry packed scallops you can get. Nothing sears as well as these — they are so tender and delicious!.
-7 shrimp per pound, shell on (American shrimp from Texas) o What a treat. These are almost like tiny lobsters — fantastic boiled or broiled. Sweet and tender. Great for a holiday meal as a first course or appetizer. Wow them!.
41-50 per pound, peeled, tail off, deveined. Laughing Bird shrimp are from CleanFish. org. The company runs one of the most ecologically healthy, sustainable and organic farmed shrimp operations in the world. We are proud to support sustainable, healthy, environmentally friendly shrimp from Laughing Bird.
Right off the plane tomorrow morning! Our lobsters are fresh from the North Atlantic. They haven’t been sitting in a tank losing weight for days on end, which would have led to a lot more meat. Yes, we can get those huge 4+ pound lobsters! Available between 1. 25 and 3 pounds for next-day delivery. Lobsters over 6 pounds require preorder, and may take a few days to arrive.
Lobster fishermen used to think that Atlantic rock and Jonah crabs stole their bait, but now they see them as valuable bycatch in the lobster fishery and have their own small, regulated commercial fisheries in the U.S. S. and Canada. The Atlantic rock crab and the Jonah crab are common crabs that live along the East Coast, from Labrador to South Carolina. They often live with American lobster. The smaller species of rock crab, called Peekytoe, is mostly caught by inshore fishermen in the summer. On the other hand, both inshore and offshore lobster boats catch Jonah all year long. In the U. S. , the Atlantic rock and Jonah crab fishery is managed as a mixed fishery. Both are considered good substitutes for West Coast Dungeness crab or stone crab.
Fresh – Never Pasturized, Never Frozen, All Natural. Peekytoes are a type of Atlantic rock crab that are caught in traps with small pieces of fish in water 20 to 40 feet deep. The meat is pink with a sweet, delicate flavor and a favorite with chefs.
Fresh, Never Frozen, Never Pasteurized: Jonah crabs are oval-shaped like Dungeness crabs but have bigger claws. They are sometimes called “Atlantic Dungeness” crabs. Jonahs are landed year-round by inshore and offshore lobster boats. They range from Nova Scotia to northern Florida but are most abundant from Georges Bank to North Carolina. Jonah meat is more uniformly white with a less sweet taste than the Peekytoe.
These are the big boys. Anywhere in town you can buy small Alaskan King crab legs with a thin pencil of crab inside, but these are my crab legs. Thick, sweet crab – just warm and serve. We suggest steaming them for a few minutes. The number of legs per 10 pounds determines the size of the crab legs. Our legs have 6 to 8 legs per 10 pounds, which is the largest size. More meat per lb, good value for the money.
Sold in 2 pound units. Prince Edward Island Mussels. Fresh, beautiful. Perfect portion for 2-4 people.
We can order a large selection of both domestic and imported caviar. If you have a specific request, we can certainly get it for you. Caviar availability fluctuates, and we recommend preordering if you have a specific type and tin size in mind.
Flying fish roe. Very small, sturdy eggs used to top sushi. Available in various colors and flavors, including bonito, wasabi, and more!.
We stock Calvisius caviar out of Italy. When Russian sturgeon are raised in an ethical and sustainable way, their roe is of the highest quality, and the final product only has roe and salt. Beluga, Oscietra Classic & Traditional, and many more varieties available. Due to the fluctuation of availability and price, we suggest ordering ahead.
East and West Coast varieties flow in fresh! Fresh oysters are notoriously fickle in availability. Therefore, when ordering, give us permission to substitute and choose at least two different kinds. Inventories fluctuate quickly. We will do our very best to get similar oysters that match your order. Thank you!.
Commitment to Sustainability Cheese and Crackers is committed to the sustainability of our oceans and waterways. To keep our promise, we will only buy fish that has been certified as sustainable by at least one third-party, independent certification body. These could be the Marine Stewardship Council (MSC), the Monterey Bay Aquarium, Seafood Watch, or others. Our oceans are not capable of support the global demand for seafood. We only back wild fisheries that are run in a way that makes them sustainable over the long term. An example of this is the Alaskan State Fishery, which is run by the Alaska Department of Fish and Game. Fish that are raised in tanks at Cheese Many farmed and ranched fish are raised in ways that we at Cheese Factory find unacceptable. Veta La Palma and CleanFish. org are two of the finest organizations producing seafood commercially today. For more information of excellent, sustainable and healthy aquaculture please see: ⢠Clean Fish http://www. cleanfish. org ⢠Veta La Palma web site http://www. vetalapalma. es/ ⢠http://www. empresia. es/empresa/pesquerias-isla-mayor/ ⢠Dan Barber: How I fell in love with a fish, TED Talk, February 2010 https://en. wikipedia. org/wiki/Dan_Barber ⢠Abend, Lisa (June 15, 2009). “Sustainable Aquaculture: Net Profits”. Time Magazine. Retrieved January 11, 2013. ⢠http://sevilla. abc. es/economia/20150314/sevi-ebro-food-arroz-201503091157. html ⢠http://www. elmundo. es/cronica/2013/12/22/52b45576268e3e12268b456a. html â¢.
http://www. foodswinesfromspain. com/spanishfoodwine/global/products-recipes/products/more-about-products/4446052. What is Sushi Grade? What is Sashimi Grade? Is all Sushi Grade and Sashimi Grade fish frozen? Cheese & Crackers sells only fresh, never frozen fish for Sushi. According to FDA rules, you can eat raw seafood that is known to be relatively parasite-free, like Northern Bluefin Tuna. You also don’t have to freeze fish before eating it raw if it was raised in aquaculture conditions that have been independently certified as relatively parasite-free. Cheese & Crackers sells the finest sushi grade on the market today, always fresh, never frozen. 2. In the US, the terms “Sushi Grade” and “Sashimi Grade” don’t mean anything specific and are used freely by seafood stores, wholesalers, and producers. Every organization is free to label any seafood as âSushi Gradeâ or âSashimi Gradeâ. If the store doesn’t tell you why they labeled the fish that way, you shouldn’t buy seafood based on those words. Cheese & Crackers, Inc. uses the phrase, âSushi Gradeâ on any fish that meets the following criteria: a. The fish was harvested within 48 hours (most within 24 hours). b. The fish has never been frozen. c. Either the fish isn’t known to normally have parasites OR it was raised in a way that an outside group says is generally free of parasites. d. Meets or exceeds Cheese & Crackers, Inc. “Sushi Grade” must meet certain standards, such as being in the best possible condition (we pay special attention to the condition of the whole fish, including the head/eyes and flesh), and any fish that doesn’t meet our overall quality standards is thrown out. ⢠Highest quality natural coloration (a good indicator of the quality of the individual fish). ⢠No off odor (no fishy smell). All of the fish that Cheese
All of our seafood is out-of-the-water fresh, traceable, sustainable, handled with care, and served with pride!
Learning a new language comes with many challenges. One of the biggest is navigating cultural differences around food. A dish that may seem totally normal in your native language could sound very strange when directly translated This is especially true when it comes to a quirky food combination like putting cheese on fish While cheese and fish paired together may sound bizarre to an English speaker, it’s actually a popular dish in many Spanish-speaking countries.
In this article, we’ll explore the phrase “do you want cheese on your fish?” and how it translates from English to Spanish We’ll look at some key vocabulary, cultural perspectives on seafood, and tips for avoiding translation mishaps that could leave your mouth watering or your stomach churning!
Direct Translation: “¿Quieres queso en tu pescado?”
If we take the phrase “do you want cheese on your fish?” and plug it directly into an English to Spanish translator, you’d get “¿Quieres queso en tu pescado?” This direct word-for-word translation makes sense, but may not have the full meaning across languages. In Spanish, the verb “querer” translates to want, while “queso” means cheese and “pescado” is fish.
Simply translating the individual words often fails to convey the cultural nuances Many Spanish speakers would understand this literal translation, but it would sound unnatural The vocabulary is correct, but the phrasing doesn’t capture the colloquial essence of how it’s said in everyday Spanish.
Key Vocabulary
To get a more natural translation, we need to examine some key vocabulary first.
Queso – Cheese. This noun remains the same in both English and Spanish. The one difference is that in Spanish, queso is usually masculine (el queso).
Pescado – Fish. The Spanish noun refers to fish in general, both as a main dish and as an animal from the sea.
Tú – You (informal, singular). In Spanish, there are informal and formal ways to say “you”. “Tú” is informal and used with family, friends, and peers.
Encima de – On top of. If you want to say one food item is served on top of another, “encima de” captures “on” or “upon” in Spanish.
Cultural Perspectives on Seafood
Attitudes about seafood and cheese combinations vary across languages and cultures. What sounds tasty in one region may elicit looks of disgust in another.
In many English-speaking cultures, the idea of melted cheese atop fish feels unconventional. Some may only experience a dish like tuna melt made with canned tuna and melted cheese on bread. Fresh fish served with hunks of cheese on top is an unlikely pairing.
Meanwhile in Spanish cuisine, seafood and cheese together is common. Dishes like canned Spanish sardines with a slice of manchego cheese or hake baked with cheese and wine are perfectly normal concepts. Even the preparation of fresh fish like seabass or cod with slices of cheese on top is perfectly tasty in the Spanish perspective.
With this cultural context in mind, the direct translation of “do you want cheese on your fish?” takes on a whole new meaning. What may have sounded bizarre at first is actually a pleasant, appetizing offer to many native Spanish speakers.
Natural Translation: “¿Quieres queso encima del pescado?”
Armed with the vocabulary and cultural understanding, we can now translate the phrase in a more natural way that flows in Spanish. The most common translation would be:
“¿Quieres queso encima del pescado?”
Let’s break this down word-by-word:
¿Quieres? – Do you want? (Using the informal singular “you”)
Queso – Cheese
Encima de – On top of
El pescado – The fish (with the masculine definite article “el”)
This easy tweaking of “on your fish” to “on top of the fish” captures the right tone and meaning. The informal singular “you” makes it friendly, like a waiter politely asking a patron if they want the cheese topping.
Tips to Avoid Translation Mishaps
Mistranslations could leave you with a cheesy fish dish when you expected something else entirely. Here are some quick tips to avoid awkward or confusing mix-ups:
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Look up individual words, but also common phrases. Understanding vocabulary is key, but looking up phrases gives more cultural context.
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Use a native speaker as a resource when possible. They can let you know if a translation sounds right or very odd!
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Don’t rely solely on word-for-word translators. Services like Google Translate can be helpful starting points, but are often inaccurate.
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Research dishes and ingredients typical for the culture. For example, knowing that cheese and seafood commonly combine in Spanish fare leads to a better translation.
Bringing Cultures Together Over Food
Even with language barriers, food is one of the most powerful ways to unite people from vastly different backgrounds. Being open-minded about an unfamiliar ingredient or preparation method opens up a whole new culinary world. Next time you encounter a quirky dish from another culture, embrace the experience! That unique food tradition could become your new favorite flavor.
So go ahead – say “yes” to the waiter offering creamy manchego cheese drizzled over tender seared cod. Let your tastebuds guide you on an international adventure and maybe learn some essential phrases along the way. With food as the universal language, cultures don’t seem so far apart after all!
