Here's a list of what we carry just about everyday. The supply for these items are fairly constant. Scroll down further to find out more about each seafood.
RED ABALONE

Raised in California.
Enjoy them steamed (3 minutes), have them in soups, or (for the sushi lover) simply have them raw.
MANILA CLAMS

From the local waters of Shelton.
Boil them and dip in butter, or spicy
fish oil sauce. Enjoy them in gumbo.
Or try stir frying them with black
bean sauce.
DUNGENESS CRABS

Most of the time, these are local
crabs. But when May rolls
around, don't be surprised if the
crabs taste better because that's
when we get the Alaskan
Dungeonous Crabs. Steam or stir
fry.
DUNGENESS CRABMEAT

Already cooked and shelled for your
convenience. Throw in a handful into
your seafood soup. Or mix it into
whatever you desire to add a bit of crab
flavor. Availability is limited to how
much crabs are in stock and how much
time we have!
BLUE EELS

Flown over from the East Coast.
Quite bony, but they're very
tasty. Have them in Asian style
sour soups or stir fry.
LOBSTERS

Flown in from Boston. Simply
enjoy them steamed. Or try
stir frying in black bean sauce,
ginger-onion-garlic sauce, or
(my favorite)sweet cream sauce.
LIVE OYSTERS

From the local waters of
Shelton. Have a BBQ -
put them on the grill.
Make sure you have
pliers to shuck them
afterwards.
JARRED OYSTERS

Same origin. Only the shucked
one will make life easier for those
who just want to have batter-fried
oysters, or the traditional Asian
oyster omlet.
CATFISH

Live from Idaho. Some have
catfish baked. Others grill. The
Vietnamese use this fish in their
sour soups with bean sprouts and pineapples. Vietnamese-style teriyaki catfish is also excellent.
HOME - FISH BISHNISH - THE LASTEST CATCH - DAILY SUPPLEMENT
- COOKING TIMES - SPECIAL RECIPES - DIRECTIONS
hong@ngo-imagination.com

Wong Tung Seafood, Inc.
210 12th Avenue South, Seattle, WA 98144
(206) 323-9222