Walking into a seafood market shouldn’t feel like a high-stakes guessing game. Seafood is one of the healthiest, most versatile proteins you can bring into your kitchen, yet it’s often the most misunderstood. Without guidance, it’s easy to fall back on the same safe options or skip it altogether.
For over 75 years, Adelphia Seafood has been the region’s compass for everything under the sea, turning kitchen novices into coastal culinary experts.
Ready to dive into a world beyond fish sticks? Explore the possibilities below:
The 5 Different Types of Seafood
To master your kitchen, you have to understand the nuances of the different types of seafood available at your local market. Here is the breakdown of the major categories you’ll encounter:
- Mild White Fish
Cod, Haddock, and Flounder are the chameleons of the sea. Flaky, lean, and subtly sweet, these kinds of seafood are perfect for those who claim they don’t like “fishy” fish. They absorb marinades like a sponge and provide a delicate texture that melts in your mouth. - Oily & Robust Fish
Salmon, Mackerel, and Bluefish fall into this category. These types of seafood are prized for their high Omega-3 content and distinct, rich flavors. They are “meaty,” standing up to bold spices, cedar-plank grilling, and citrus-heavy glazes without losing their identity. - Crustaceans
Shrimp, Crab, and Lobster are characterized by their hard shells and jointed limbs. These types of seafood to eat are known for their firm, succulent meat. Whether you’re dipping King Crab legs in drawn butter or tossing Gulf shrimp in a spicy scampi, the natural sweetness is unmistakable. - Mollusks
Clams, Mussels, and Oysters offer a true “taste of the sea.” They vary from the buttery, metallic finish of a raw oyster to the salty, chewy satisfaction of a steamed littleneck clam. These are among the most versatile types of seafood for pasta dishes and stews. - Cephalopods
Squid (Calamari) and Octopus are a departure from the norm. These are a kind of seafood that, when prepared correctly, offer a tender, slightly chewy texture that is fantastic when grilled over an open flame or flash-fried with a light dusting of flour.
Want to learn where our seafood is from? View our interactive map here: Where Our Fish Come From
How to Approach Cooking a New Kind of Seafood
If you’ve never touched a raw scallop or a whole snapper, the kitchen can feel like a laboratory of potential errors. Take a breath. Seafood is actually one of the fastest and simplest proteins to prepare once you know the “rules of the water.”
The first rule: Check specific food safety considerations for the sea type of seafood you’re preparing. For example, you can see some of our popular guides below:
- How to Cook a Lobster Tail
- Oyster Education
- Selecting and Preparing Salmon
- How to Break Down a Hardshell Crab
The second rule: High heat, short time. Most types of seafood contain very little connective tissue compared to beef or pork. This means they cook in minutes, not hours. If you’re trying new kinds of seafood, remember that “opaque” is usually your target. As soon as the translucent flesh turns solid and flakes easily with a fork, it’s done.
Next, don’t mask the freshness. If you have high-quality seafood, you don’t need heavy creams or complex sauces. A squeeze of fresh lemon, a sprig of parsley, and a pinch of sea salt are often all you need to let the natural flavor shine. For skin-on fish, start skin-side down in a hot pan to achieve that coveted crispy texture.
Lastly, embrace the steam. For many types of seafood to eat, particularly shellfish like mussels or clams, a simple steam in white wine and garlic is foolproof. They even have their own built-in timer: when the shells pop open, dinner is served!
Feeling stuck? Our experts at Adelphia Seafood are walking encyclopedias of recipes and prep tips. Get in touch with us or visit one of our Reading, Pennsylvania locations to chat with someone who can walk you through the specifics of any catch!
Find Common and Specialty Types of Seafood to Eat at Adelphia Seafood
Why settle for the frozen-solid “mystery fish” from the supermarket when you can access a world-class selection right here in Pennsylvania? Since 1950, we’ve prioritized freshness above all else, receiving deliveries six days a week to ensure our cases are filled with the highest-quality different types of seafood on the market.
Whether you are looking for everyday staples like farm-raised Atlantic Salmon or searching for seasonal seafood like soft-shell crabs and wild-caught halibut, we take the intimidation factor out of the equation.
At Adelphia, we believe that understanding the various types of seafood is the key to a healthier, more vibrant lifestyle. We are committed to providing “Fresh Seafood Daily” and the expert knowledge you need to enjoy it. Stop by today and discover why we’ve been the region’s go-to source for three-quarters of a century.