CARALUZZI'S SEAFOOD

catch a good deal.

SHRIMP • CALAMARI • FRESH WHOLE OR FILLETED FISH • SCALLOPS • OYSTERS • CRAB • CLAMS • LOBSTER • AND MUCH MORE

Delivered fresh daily, there is always something new in our markets. From wild caught to farm raised, our clerks can help you select the best seafood for any meal. Can’t find that something special? Check out our selection of wild caught, frozen seafood. These fish are immediately flash frozen upon catch, assuring premium quality that lasts from the ocean to your table.

Caraluzzi's Tilapia

Restaurant quality

 At Caraluzzi’s we’re picky about seafood. Like our customers, we want high quality seafood for a value price. Caraluzzi’s seafood buyers work with our suppliers to ensure premium quality and drawing from the same product offered at the finest restaurants but priced for you and your family.

Caraluzzi's Tilapia Fillets

Freshness

 Delivered straight from the docks daily, we offer the variety and freshness of a true fish market right in your own neighborhood. With a fast turn-over on our fresh seafood, we purchase only what we’ll sell for the day. We prefer to sell chemical-free seafood without added phosphates. We only sell dry bay or dry sea scallops, ensuring your seafood isn’t pumped with added water or chemicals. Choose from an extensive variety to meet any of your needs.

Seafood Variety

Outstanding selection

 With a rotating selection of fresh and frozen varieties, we offer a breadth of choices usually found only at the finest fish markets. At Caraluzzi’s, frozen doesn’t mean sacrificing quality. IQF (individual quick frozen) technology allows freshly caught seafood to be frozen immediately upon catch, right on the boat.

farm raised seafood

 

learn more about our farm raised seafood selections and why our farm raised seafood is just plain smart.

BUY WITH CONFIDENCE

ALWAYS THE BEST PRICES

on fresh live lobsters, week after week!

As the area's largest volume buyer, we get great pricing on our fresh live lobsters, and we pass those savings directly to YOU!

Versatile & delicious.

We offer all sizes for fresh cold water Maine Live Lobsters as well as frozen Lobster tails ranging from a 2-3 oz. tail up to an 8-10 oz. tail. Served up hot with butter or cold with mayonnaise, there's no wrong way to eat lobster.  And it's perfect for any occasion, whether a casual backyard barbecue or a formal celebration. Have questions? Ask our friendly and knowledgeable seafood staff!

— HOW TO COOK A LOBSTER

STEAM • GRILL • BOIL

Steaming Lobster

Put 2 inches of seawater or salted water in the bottom of a large pot. Bring the water to a rolling boil over high heat. Place the live lobsters in the pot. Cover the pot and return to a boil as quickly as possible and start timing. Allow 18 minutes for a 1 to 1 ¼ lb hard-shell lobster. If the lobster has a soft shell, reduce the cooking time by 3 minutes.

 

Grilling Lobster

Par-boil your lobsters in a large pot of boiling water for 5 minutes. Remove lobsters & plunge into a large bowl of cold water to stop the cooking. Drain the lobsters and store them in the refrigerator if you don’t plan to cook them right away. Place the lobster on its back on a cutting board. Using a large, sharp knife, split the lobster down the middle. Remove the black vein from the tail, the tomally from the body and the sand sac located near the head. Baste the lobster meat with some oil or butter. Grill the lobsters flesh side down for 5 to 6 minutes, or until the flesh is just beginning to look opaque. Turn the lobsters over, baste with more oil and continue to cook for 4 to 5 minutes longer or until the lobsters are cooked through.

Boiling Lobster

Fill a large pot no more than ¾ full of seawater or salted water. Add 2T of salt for each quart of water. A good rule of thumb is to allow 2 ½ quarts of water for each lobster. Bring the water to a boil. Place the live lobsters in and let the water boil again. Lower the heat, cover pot, and simmer for about 15 minutes for a 1 to 1 ¼ lb hard-shell lobster and 20 minutes for a 1 ½ lb lobster. If the lobster has a soft shell, reduce cooking time by 3 minutes.

Caraluzzi's Sea Salt 20 oz. bottleCaraluzzi's Coarse Sea Salt is perfect added to water for cooking lobsters and pasta. Great freshly ground over your favorite dishes too!

Local catch.

We choose fishing locations based on which produce the highest quality catch, which is often right here in Connecticut. With an eye towards sustainability, Caraluzzi’s is proud to carry Connecticaught seafood.

Connecticaught logo

Ready to find out more?

Learn more about Connecticaught

Caraluzzi's Guide to Cooking Seafood

BAKE

MOST FISH BAKE WELL MOST POPULAR METHOD

PRO TIP: Coat with breadcrumbs or cook with a splash of broth or olive oil to prevent fish from drying out while baking.

 

  1. Heat oven to 450 degrees F.
  2. Spray baking sheet with non-stick cooking spray.
  3. Place fish on baking sheet in a single layer, season as desired.
  4. Bake uncovered, 10 minutes per inch of thickness or until fish is firm to the touch.

GRILL

TRY WITH SWORDFISH, TUNA, MAHI MAHI

PRO TIP: Best method for fish steaks. Use a grill basket for small or thin fish.

 

  1. Heat grill with lid closed to 375 degrees F.
  2. Hrush grill grate with oil, keep grate 4 to 6 inches from heat source. Place fish in a single layer.
  3. Place fish across grates, after two minutes rotate fish across grates, after another 2 minutes, flip fish and repeat the method until fish is firm to the touch, about 10 - 12 minutes.

PAN SEAR

TRY WITH BRONZINI, RED SNAPER

PRO TIP: If the fillet you're using has skin on, score the skin with a few vertical slashes to keep fillet from curling.

 

  1. Heat oven to 450 degrees F.
  2. Pan sear both sides in an oven safe skillet.
  3. Place skillet in the oven or transfer fish to baking sheet.
  4. Bake uncovered, 10 minutes per inch of thickness or until fish is firm to the touch.

POACH

TRY WITH SALMON, SHRIMP, MONKFISH

PRO TIP: Almost any fish can be poached, try with water, wine, stock or milk.

 

  1. Fill a pot or sauce pan with just enough liquid to cover the fish, season poaching liquid with lemon, white wine or dill.
  2. Cover the pan until liquid comes to a simmer, add fish, cooking 6 - 12 minutes per inch or until fish is firm.
  3. Shrimp will only take 2-3 minutes, whole fillets 15 - 20 minutes.

BRAISE

TRY WITH SNAPPER, COD, SALMON

PRO TIP: Add blanched vegetables to the stock to help flavor fish and create a complete meal.

 

  1. Flour fish first, shaking off excess.
  2. In a hot pan, sear fish on both sides until lightly browned.
  3. Add desired liquid (stock, seasoned water, or tomato sauce) covering half the fish, cover and place in the oven.
  4. Cook 15 - 20 minutes or until fish is firm.

STIR FRY

TRY WITH CALAMARI, SHRIMP, SCALLOPS

PRO TIP: Cut fish into 1 to 1 1/2 inch squares, and marinate for a least ten min before adding to your wok.

 

  1. Use either a non-stick skillet or a wok on high heat. Let skillet or wok get to full temperature before adding fish.
  2. Cook fish first, in a small amount of oil, keeping constant movement. Fish will cook very quickly, in 2 to 4 minutes.
  3. Remove fish to cook other ingredients and then re-add to wok 1 min before serving.

BROIL

TRY WITH SOLE, SCROD, HALIBUT

PRO TIP: Best for fish that are at least 2 inch thick to retain moisture. Baste fish before cooking and frequently during.

 

  1. Broil fish about 8 minutes per inch of thickness with the door slightly ajar.
  2. Fish 3/4 to 1 inch thick, broil 4 inches from heat source.
  3. Broil thicker fish 6 inches from heat source.
  4. Broil fillets less than 1 inch thick 2 inches from heat source. Don't flip.

SAUTÉ

TRY WITH SNAPER, SOLE, SHRIMP, SCALLOPS

PRO TIP: Keep fish and other ingredients in constant motion for even cooking, works best with fast cooking seafood like scallops or shrimp.

 

  1. Use just enough oil to coat the bottom of the pan to prevent sticking.
  2. Cook on high heat, your ingredients should sizzle when they hit the pan.
  3. Use some sort of fat, such as vegetable oil, clarified butter, or whole butter, to coat the pan.

PAN FRY

TRY WITH SOLE AND TILAPIA

PRO TIP: Fry with butter and oil for maximum flavor and add spices to cornmeal or flour before dredging.

 

  1. Mix equal parts flour and cornmeal with desired spices and dredge fish fillets in the mixture.
  2. Heat your oil/butter mixture and cook dredged fillets 4 to 6 minutes per side.
  3. Squeeze fresh lemon juice over finished fillets for extra flavor. Serve over rice or on a sandwich.

FRY

TRY WITH CATFISH, SHRIMP, SCALLOPS

PRO TIP: Cut fish into smaller chunks and make sure pieces don't touch when frying to create a crisp outer layer.

 

  1. Heat canola or vegetable oil to 375 degrees F.
  2. Sprinkle fillets lightly with flour, dip in beaten egg, coat with breading.
  3. Cook 3 to 5 minutes until lightly browned.

STEAM

TRY WITH COD, SALMON, SOLE

PRO TIP: Marinate fish first, for at least 10 minutes, for maximum flavor.

 

  1. If steaming in basket over sauce pan, make sure water does not touch steam basket. Steam for 10 - 12 min depending on thickness of fish.
  2. Steaming can also be done in foil packets with veggies, either on grill or in oven. Seal packet tightly around fish and cook until fish flakes easily, about 15 - 30 min depending on size of packet.

ROAST

TRY WITH SEABASS, MONKFISH

PRO TIP: Always roast fillets with skin side down, dry fish thoroughly before roasting. Spread oil with the back of a spoon or your fingers.

 

  1. Spread a drop of olive oil (on a sheet of parchment) and lay fillets evenly.
  2. Drizzle oil on top of fillets. Sprinkle salt or pepper, add lemon juice or any other desired seasonings.
  3. Roast at 450 degrees F for 8 to 15 minutes depending on the thickness of the fish.

Seafood delivered fresh daily.