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SUSHI-GRADE TUNA

A tuna is a saltwater finfish that belongs to the tribe Thunnini, a sub-grouping of the mackerel family. Unlike most fish, which have white flesh, the muscle tissue of tuna ranges from pink to dark red. Our Sushi-grade tuna can be eaten raw.

Store Hours:

Sun: 10am - 4pm
Mon: closed
Tues: 12pm - 7pm
Wed-Fri: 10am - 7pm
Sat: 10am - 6pm

Phone: 860-585-7000
email: info@straightfrommaineseafood.com

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Straight From Maine Seafood

Tommy will be here Saturday with some chips and oysters so don't be late! Doors open from 10am to 6pm and Sunday from 10am to 4pm. ...

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Straight From Maine Seafood

10/24/14- FRIDAY!! We have halibut, tuna, sword, haddock, flounder, salmon, cod, and chilean sea bass for fish today. Shrimp, scallops, clams, mussels, stuffed clams, stuffed scallops, salmon, pinwheels, lobster stuffed shrimp, lobsters, king crab legs, picked shrimp, calamari and much more.... Open till 7pm today!!!!! Seared Ahi Tuna Sandwich 4 pandesal rolls 2 1/2 lb tuna steaks 4 thin slices of Asian pear 1 avocado, sliced 1 tsp olive oil 1/2 cup iceberg lettuce 2 tbs roasted garlic mayonnaise (recipe below) Prepare the two rubs as described below. Roughly chop the lettuce and mix with the roasted garlic mayonnaise. Place the marinade in a medium sized bowl and add the tuna steaks. Let it rest for about 15 minutes and then turn and marinade for another 15 minutes. One steak will be seared with a sesame seed mix and the other with the spice rub. Spread the sesame seed mix (recipe below) onto a plate. Remove one of the steaks from the marinade and press it firmly into the seeds. Turn and continue pressing until all the sides have been thoroughly coated. Remove the other steak and apply the spice rub all over. Add the olive oil to a medium saute pan and heat at medium-high heat on the stove. Add one of the tuna steaks and sear for 30-45 seconds on each side. Repeat with the second tuna steak. If your saute pan is wide enough, you could certainly sear both steaks at the same time. You just need to be careful that the steaks don’t crowd each other, resulting in less searing and more steaming/complete cooking. When the steaks are finished, let them sit for a few minutes and then slice into 1/4 inch thick slices. The inside of the tuna should be quite pink. Cut the rolls in half, and warm in an oven. Thinly slice the Asian pear. You need 4 slices total, and 2 should cover the entire surface for a single roll. Assemble the sandwich in the following order: bottom half of pandesal roll, 1 tbs of lettuce mix, 6-8 slices of tuna (we like tuna and used 8), 2 slices of pear, two slices of avocado, 1 tbs of lettuce mix, top of roll. ...

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