Shrimps are gone. Ling Cods are gone. King
crabs are gone. WHAT NOW???

Don't worry, we still have plenty of crabs,
lobsters and all that other good stuff. :) Check
it out...

LIVE RAZOR CLAMS

Today they come from New York.
Stir fry them in garlic and oyster
sauce. Or simply boil and enjoy
with butter.
KING MACKEREL

Fresh from the salt waters of Florida. Each fish weighs between 8 to 20
pounds. We'd be happy to cut you just a steak or two. Most commonly
prepared by deep frying.


LIVE GEODUCK

From local waters. Slice them
up thinnly and remember that
they don't take very long to
cook. In boiling water, it take
only 10 seconds or less!
Otherwise they become chewy.
Great for hot pot, or quick stir
fry with ginger, scallions and
soy sauce.
Sashmi isn't bad either.


CONCH

Flown in from Virginia. Great for
making soups, for hot pots, or quick
stir frying with satay sauce. Cook it
just like the geoduck.


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