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As supermarkets move toward a self-service case at Dave’s Marketplace we pride ourselves on our full service case. With an impressive array of fresh seafood products to choose from we have set the benchmark for others to follow!
We are proud to serve local favorites like striped bass, lobsters, shellfish, flounder, haddock and Georges Bank famous sea scallops as well as seasonal items such as halibut, wild salmon, grouper, and snapper.
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Flash Frozen
Flash frozen is a seafood terminology in which quality is preserved by freezing at sea or land. The seafood is catch, processed and frozen within two hours. Some seafood is boat frozen for best results when the vessel is out to sea for a long period of time.
Seafood Spoilage
Seafood spoilage begins as soon as seafood species die. Their normal defense mechanisms stop working and a series of changes begin that causes spoilage, these changes are caused by bacteria, enzymes and chemical action.
Bacteria
Bacteria is the most important cause of seafood spoilage. Millions of bacteria are on the surface, on the gills, and in the gut of living fish and shellfish. After harvest, bacteria invade the flesh of fish and shellfish through the gills, along blood vessels, and directly through the skin and belly cavity lining. These bacteria grow and multiply in the flesh. They produce the “fishy” smelling and tasting compounds associated with old seafood. If food-poisoning bacteria are present, they can multiply and cause illness.
Enzymes
Enzymes also cause spoilage. Enzymes in living seafood help build tissue, contract and relax muscles, and digest food. After harvest, enzymes continue to work and start to digest or breakdown the flesh. This causes the flesh to soften and lowers the quality. Enzymes also produce more food for bacteria which increases the rate of spoilage.
Oxygen
Oxygen in the air attacks the oils in seafood and causes rancidity, off-odors and off-flavors. This commonly occurs in fatty fish such as salmon and mackerel.
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