South Bay Seafood - Fish Market

New York:		Phone: 631-589-0946		Fax: 631-589-7820
Miami:		Phone: 786-497-0911		Fax: 786-497-0916

SOUPS:

New England Clam Chowder 12oz.

Lobster Bisque 12oz.

APPETIZERS:

Jumbo Shrimp Cocktail (6 Pieces) Served with Tartar Sauce, Cocktail Sauce and Lemon

Fried Lobster Ravioli (6 Pieces) Served with Marinara Sauce

SANDWICHES:

Lobster Salad Sandwich on a Roll Served with Lettuce, Tomato, French Fries and Cole Slaw

Fried Grouper Fillet on a Roll Served with Lettuce, Tomato, French Fries, Cole Slaw and Tartar Sauce

Sautéed Crab Cake on a Roll Lettuce, Tomato, French Fries, Cole Slaw and Roasted Red Pepper Sauce

PLATTERS:

Fried Fillet of Fish and Chips Served with Cole Slaw, Tartar Sauce and Cocktail Sauce

Sautéed Crab Cake Served with French Fries. Cole Slaw, Tartar Sauce and Roasted Red Pepper Sauce

Grilled Marinated Swordfish Steak Served with French Fries and Cole Slaw

Pan Seared Peppered Tuna Steak Served with French Fries, Cole Slaw and Wasabi Mayonnaise

SIDE DISHES:

French Fries

Mixed Field Greens

Grilled Vegetables

Cole Slaw

Rice

French Fries and Cole Slaw may be Substituted with Rice and Grilled Vegetables or Mixed Field Greens with Balsamic Vinaigrette

Retail Store Hours of Operation: Monday – Saturday 8am-6pm
Take Out Available Starting at 11am. Closed on Sundays

Weekly Specials

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Directions To Our Fish Market

South Bay Fish Market is located next to our processing plant in Bohemia, Long island, New York.

The market is open 8 am to 5 pm, Monday thru Friday, and 8 am to 4 pm on Saturday.

South Bay Fish Market
1305 arctic Ave
Bohemia, NY 11716

Directions:
From Route 27 (Sunrise Hwy) Take exit 49
Lakeland Ave North. Turn right onto Arctic Ave
(at carwash)

From route 454 ( Vets Hwy ) Take Lakeland Ave
South. Turn left onto Arctic Ave (at carwash)

Products List

Cooking Seafood

SEAFOOD SAFETY

Purchase your seafood from a dealer that maintains high quality.
When you leave your seafood market, keep your seafood cold. Get it directly into your refrigerator or freezer. Fresh seafood should be cooked the day you buy it or stored for a few days at a very cold temperature.
Wrap fresh seafood in cling wrap or air tight containers. Store fresh seafood products at 32° - 38° F.
Do not store live shellfish in airtight containers. Storing live shellfish in salt water shortens their shelf life. Storing them in fresh water kills them.
Keep live shellfish alive. Refrigerate live clams, oysters, mussels, crabs, lobsters in well ventilated containers. Cover the container with a damp cloth or paper towel.
Thaw frozen seafood in the refrigerator---about 12 hours per pound-or under cold running water---about 1 hour per pound. Do not thaw frozen seafood at room temperature or under warm running water.
Do not cross-contaminate. Food poisoning and spoilage bacteria can spread from live and raw seafood to cooked seafood. Handel raw and cooked seafood separately.
Clean knifes, bowels, cutting boards thoroughly with soap and hot water after preparing fish or other raw seafood's.
Cook fish and shellfish thoroughly. Fish is cooked when it begins to flake and reaches an internal temperature of 140° F.
All raw foods contain bacteria. Handle seafood as you would any perishable food. Keep seafood properly refrigerated. Cook adequately and handle with safety in mind.