Top 18 American Seafood

Russ & Daughters is one of New York City’s most enduring and culturally significant food institutions, founded in 1914 on the Lower East Side as a family-run appetizing store rooted in Eastern European Jewish culinary tradition. The business specializes in foods traditionally served with bagels - smoked, cured, and pickled fish, caviar, cream cheeses, and classic accompaniments - representing a category once common in New York but now increasingly rare.

Its name dates back to the 1930s, when founder Joel Russ brought his daughters into the business as equal partners, an uncommon move at the time and a defining part of the brand’s identity. Russ & Daughters is especially known for its meticulous sourcing and traditional preparation methods, including hand-sliced salmon and carefully controlled curing and smoking techniques.

The assortment includes multiple styles of salmon such as nova, belly lox, and gravlax, alongside smoked whitefish, herring, trout, and a curated selection of caviar. Beyond seafood, the offering reflects classic Ashkenazi baking and deli culture, with products like babka, rugelach, and bialys.

The original shop on East Houston Street continues to operate primarily as a retail counter, preserving the atmosphere and rhythm of an old-style New York food store. In recent years, the brand has expanded to café formats and additional locations while maintaining a strong commitment to craft, continuity, and historical authenticity.

Today, Russ & Daughters is widely regarded not only as a purveyor of specialty foods, but as a living archive of New York’s immigrant food heritage.Expand

Barney Greengrass is one of New York City’s oldest and most respected appetizing institutions, founded in 1908 and closely associated with the Upper West Side. The business built its reputation on smoked and cured fish prepared according to traditional methods, with a strong emphasis on ingredient quality and precise handling.

It is especially known for smoked sturgeon - earning the nickname The Sturgeon King - alongside nova-style salmon, smoked whitefish, herring, trout, and a focused selection of caviar. Barney Greengrass operates as both a delicatessen and a sit-down restaurant, preserving an unadorned, time-capsule interior that reflects early 20th-century New York deli culture.

Service centers on classic pairings such as bagels, bialys, cream cheese, onions, and capers, without modern reinterpretation or stylistic embellishment. The preparation prioritizes balance, careful slicing, and restraint in salting and smoking rather than intensity.

This consistency has made Barney Greengrass a reference point for traditional Jewish appetizing craftsmanship. Today, it stands as a living expression of New York’s smoked fish heritage, valued for continuity, technique, and authenticity rather than reinvention.Expand

Fishwife is a company that specializes in ethically sourced, high-quality tinned seafood. Founded and led by women, Fishwife is dedicated to making canned fish a staple in every household, offering gourmet products made from wild-caught fish.

Their offerings include a variety of fish such as smoked salmon, mackerel, trout and sardines, all distinguished by exceptional flavors and sustainable fishing practices. The company emphasizes responsible sourcing, and their tins are perfect for enjoying in a range of dishes, from snacks to gourmet meals, making every meal special.

Fishwife is committed to raising awareness about the benefits of canned fish, providing products that are both delicious and environmentally friendly.Expand

American Tuna is a U.S. brand specializing in premium canned albacore tuna, founded in 2004 by six fishing families on the West Coast. From the beginning, the brand has been built on the “pole & line” method, meaning each tuna is caught individually, without nets, which eliminates unwanted bycatch and reduces environmental impact.

The ingredient list is extremely simple - albacore tuna and, optionally, sea salt - with no additives or added oils, allowing the natural flavor and texture of the fish to stand out. Packed in its own juices, the tuna retains moisture, tenderness and high nutritional value.

American Tuna emphasizes that their cans contain whole pieces of fillet, not minced or mechanically processed tuna. It is one of the few brands that combines sustainable fishing practices, traceability, local processing and a high nutritional standard.

The brand demonstrates that canned tuna does not have to be a low-quality industrial product, but can be a delicacy with clear provenance. American Tuna shows how sustainability, authenticity and quality can work together to define a premium canned fish product.Expand

Wild Planet Foods is a U.S. brand that has been producing canned seafood from exclusively sustainable sources since 2004. The products are minimally processed: the fish is packed in its own natural juices or with high-quality olive oil and a small amount of salt.

This method preserves the fish’s natural oils, omega-3 fatty acids and overall nutritional value. Wild Planet Foods uses whole, solid fillets rather than minced or mechanically processed fish, which is clearly reflected in the product’s texture.

The assortment includes albacore and skipjack tuna, sardines, mackerel, salmon and other species, catering to consumers who want clean ingredients without compromise. The brand appeals to buyers who value authentic origin, nutritional integrity and a clear ethical background behind the product.

In gastronomy, their seafood is used in salads, cold dishes and quick, healthy meals where a clean, natural fish flavor is essential. The minimalist ingredient approach allows the texture and character of the fish to stand out without heavy seasoning.

Wild Planet Foods demonstrates how responsible business practices and premium quality can exist together in a single product.Expand

Wildfish Cannery is a seafood company based in Klawock, Alaska, specializing in sustainably sourced and hand-packed wild fish products. The company focuses on premium-quality seafood, such as smoked salmon and Pacific cod, all harvested using hook-and-line methods to ensure sustainability.

They offer a variety of products including smoked herring, smoked coho salmon, and other fine seafood options, which are all crafted to preserve the natural flavors of the fish. Wildfish Cannery emphasizes the importance of supporting local communities and providing customers with fresh, high-quality seafood that reflects the rich heritage and natural beauty of Alaska.Expand

Island Creek Oysters is a renowned oyster farm located in Duxbury, Massachusetts, known for its high-quality, sustainably farmed oysters. Founded in 1992, the farm has built a strong reputation for producing some of the best oysters in the United States, thanks to its prime location along the coast of Duxbury Bay, which provides ideal conditions for growing oysters. The oysters at Island Creek are known for their clean, crisp flavor, which comes from the natural, nutrient-rich waters of Duxbury Bay.

The oysters are cultivated using traditional methods that emphasize sustainability and environmental stewardship. Island Creek Oysters is dedicated to preserving the local ecosystem, and their farming practices are designed to protect water quality and the surrounding marine life. Island Creek Oysters offers a variety of oysters, each with its own unique flavor profile, influenced by the specific waters in which they are grown.

These oysters are highly sought after by chefs and seafood enthusiasts alike, and they are often featured on menus at top restaurants across the country.Expand

Patagonia Provisions offers a selection of sustainable food products, focusing on organic ingredients and responsible sourcing. They provide a range of items including seafood, organic grains, and gourmet snacks.

Their mission is to support regenerative organic agriculture and promote eco-friendly practices that benefit both the environment and local communities. From canned seafood to pasta and snacks, each product is crafted with quality in mind, ensuring that consumers enjoy flavorful, nutritious meals while contributing to environmental sustainability.

Patagonia Provisions combines their commitment to sustainability with a passion for good food, making it easier for individuals to make more ethical and healthy food choices.Expand

Bela brings the wild, fresh flavors of the Portuguese coast directly to your table. Known for its commitment to sustainability, Bela offers a range of tinned seafood products including sardines, mackerel, and codfish, all minimally seasoned to highlight the natural taste of the fish.

The brand celebrates Portugal's rich Conservas culture, where the focus is on simplicity, allowing the fish's authentic flavors to shine. Bela's products are perfect for quick, delicious meals, whether as part of a salad, sandwich, or tapas spread.Expand

Ekone Premium Tinned Seafood is a brand specializing in high-quality canned seafood, owned and operated by the Taylor family, known for Taylor Shellfish Farms. This family farm focuses on shellfish cultivation with an emphasis on sustainability and environmental preservation. Their product range includes renowned smoked oysters, famous for their freshness and perfect taste.

These oysters are harvested at their peak and then smoked in traditional methods, resulting in a rich and complex flavor. In addition to oysters, Ekone offers other products such as smoked mussels, tuna, salmon, and octopus, all carefully packed in environmentally friendly cans. The seafood is carefully harvested, smoked, and hand-packed at their family cannery in the Pacific Northwest.

They pride themselves on sustainability and traceability, ensuring that each product is of the highest quality. In addition to smoked oysters, Ekone offers a range of tinned seafood including mussels, tuna, salmon, and octopus.Expand

Pacific smoked salmon is a broad category of salmon that's usually found in the Pacific Ocean, most commonly Alaska and Canada. Some of the most popular Pacific smoked salmon varieties include: Chum (or dog salmon), the least common variety; Canadian King Salmon, with ivory white to deep red flesh; Sockeye or red salmon, with a bright and deep red-orange flesh, Pink or humpback, the smallest and most common type, and Coho or silver salmon, with red flesh. Expand

Five different species of wild salmon can be caught in Alaska: king, sockeye, coho, chum, and pink salmon. Each species has some defining characteristics: king salmon is often used for sushi, sockeye has a strong flavor, coho is known as a great-tasting salmon, chum salmon is valued for its eggs, and pink salmon is used for canning. Salmon is a very versatile fish that can be prepared in many ways: it can be baked, grilled, or smoked, and it’s good in stews, fish cakes, and salads. This highly nutritious fish is rich in vitamins, minerals, and omega-3 fatty acids, and consuming it reduces the risk of cardiovascular diseases.Expand

Alaskan smoked salmon is a type of wild salmon that can be found in the cold waters just off Alaska. This variety belongs to the group of Pacific smoked salmon. It's usually hot-smoked using traditional Native American techniques. The texture of the flesh is usually silky or firm, but it can depend on the brine that was used for wet-curing the fish. Alaskan smoked salmon is also called King salmon, and it's widely available due to sustainable populations.Expand

Atlantic smoked salmon is a broad category that can include numerous types of smoked salmon found in the Eastern Seaboard of North America and in Northern Europe. The salmon has a rich and buttery flavor and it's cured and cold-smoked by using artisanal methods. It's often used in pasta dishes, sandwiches, and appetizers. Originally, Norway was the first to begin with Atlantic salmon farming, and nowadays smoked salmon from across the world is incorrectly labeled as Norwegian smoked salmon.Expand

American lobster (lat. Homarus americanu), also known as Maine lobster, Atlantic lobster, Canadian lobster, true lobster, northern lobster, and Canadian Reds, is considered the heaviest crustacean in the world, and can be found along the Atlantic coast of North America. It usually reaches 8-24 inches (20-60 cm) and there are several color variants, but it's typically blueish green or brown-red. It displays the pearliest meat that is succulent, juicy, and tender when gently boiled, steamed, or grilled with some hot, melted butter and a drizzle of lemon juice. American lobster is so prized that it regularly gets exported to luxury restaurants across the globe. The meat is also a base for many chowders, bisques, and salads, and a key ingredient in another Maine specialty - the lobster roll, where the cooked meat gets brushed with melted butter and stuffed into long hot dog rolls with their tops cut off, a delicacy that is both soft and succulent. The largest one ever caught in Maine measured 36 inches from tail to nose, so it is no wonder that the American lobster is considered to be one of the biggest and best lobsters one can taste, regarding both texture and flavor.Expand

Dungeness crab is a common crab found in the Pacific Northwest and off the coast of Washington. This large crustacean is heavier than most crabs and around 25% of its weight is pure meat. It's caught during the winter and until July in one-way door cages called pots. This crab is usually steamed or boiled whole, and the firm-textured meat with a sweet, mild, and nutty flavor is picked afterwards. The meat can be used in salads, crab cakes, stews, bisques, dips, and pasta dishes. It's also sometimes used in a spicy curry, which is then served with steamed rice on the side. Interestingly, Dungeness crab is high in protein and rich in zinc, selenium, and vitamin B12. The name comes from the Dungeness Spit, a sandy stretch of land in Northwest Washington.Expand

The warm waters of Florida’s Gulf Coast are home to the state’s quintessential seafood delicacy - the stone crab. This small crustacean has a smooth, red-brownish shell with a pair of hefty claws which are packed with sweet, flaky, and delicate meat. Stone crab’s meaty claws are the primary target when harvesting this crustacean between mid-October and mid-May. Live stone crabs have their claws removed skillfully, and they are then released into the water to regrow them within the span of 1 or 2 years. The crab claws need to be cooked immediately upon removal because they’ll spoil otherwise. Boiled, chilled, and cracked stone crab claws make for perfect finger food, and they're usually accompanied by a creamy mustard-based dipping sauce on the side, although they can also be used to make a hearty stone crab chowder.Expand

White sturgeon caviar is harvested from Acipenser transmontanus—a sturgeon that is native to the west coast of North America, from the Gulf of Alaska to Baja California. Often compared to osetra, this caviar has glistening dark pearls, ranging from dark brown to black. The beads are usually medium-sized and firm, while the flavor is clean, crisp, nutty, and buttery. White sturgeon is considered one of the most environmentally friendly caviar options, but the production and the sales are strictly regulated. This caviar is excellent served on its own, but it also pairs well with blinis, crème fraîche, seafood, and creamy sauces. It should always be served well-chilled. By the 1990s, the number of sturgeons significantly declined, mostly due to overfishing and pollution. Several countries now ban the sales of wild caviar for various environmental and political reasons. At the same time, aqua farms became the future of caviar trade. Sustainable and ethical farms are now the most reliable places to buy caviar. Their caviar is more consistent since the sturgeons are fed a controlled diet. This has also influenced the price, and caviar has become more accessible. Caviar trade now does not depend on the location, and the focus has been shifted to the type of sturgeon—which should always be clearly labeled—and ethical and sustainable harvesting methods. Expand

Lumpfish roe is one of the more available roe varieties, and it is usually reasonably priced. It is harvested from lumpfish (Cyclopterus lumpus), which is mostly found in the cold waters of the North Atlantic. The natural color of the roe can vary, though it is usually pale gray or dusty pink. However, most producers opt for artificial coloring to attain appealing red or black hues. The beads are small, mildly-flavored, briny, and subtly sweet. Lumpfish roe is an excellent addition to appetizers, salads, soups, or seafood-based main dishes. The major producers of lumpfish caviar are Denmark, Germany, Iceland, and Sweden, while the main importing countries are France, Germany and the United States of America. Expand

Geoduck is a large, unusually shaped clam that is native to the west coast of North America, namely Pacific Northwest and Western Canadian coast. It consists of a long soft body, often referred to as a neck or siphon, which hangs from the shell, and which may reach up to 3.3 feet (1 m). With a small foot, these clams bury themselves in the ground, and they remain at the same place for the rest of their lives. As a culinary ingredient, geoduck is an expensive delicacy. It is usually just shortly boiled before it is eaten. The shell is removed, and the skin that covers the trunk is peeled off. The trunk is then thoroughly cleaned, and thinly sliced. Typically, it is served sashimi or sushi-style, accompanied by soy or ponzu sauce. The meat inside the shell is softer, and it is mostly used in cooked dishes. Geoduck, which is pronounced as gooeyduck, appears under various names, and apart from its native location, it is also enjoyed in several Asian countries. Expand