A T.
Love these ribs! You can actually taste the rich meaty flavor in every bite. Very high quality pork that shines no matter how you cook them. We love them steamed, stirfried, or even in soups! Thank you for bringing us such yumminess!
Four Star Seafood and Provisions Reviews
Heritage St. Louis Pork Ribs (2-3lbs) - ea
Delphine M.
Thanks to its sushi grade, I was able to cook our salmon (very) rare. We loved it! Very flavorful, moist and the right amount of fat. The size and cut of the fillets was perfect too.
Loch Duart Salmon Fillets(6oz)-2ea
Betty C.
I adore shiso so I had to get some to go with amaebi. I had a lot left over so I used it in a tomato and mozzarella salad in place of basil, and it worked great!
Shiso Leaf - 3 bunches
J C.
Slow roasted at 120 celsius until an internal temperature of 52 celsius. Basted every 15 minutes with chardonnay vinaigrette. Then broiled on low to crisp the fins. Excellent with some miners lettuce, salicornia, and Smith Haut Lafitte Blanc 2009
Turbot (Spanish) - 3-4 lbs
+1J C.
Delicious on top of both oysters and duck egg omelette. Slightly darker than pictured, but no off-putting flavors even though the last of it was eaten on the best by date. Enjoy within 48hrs
Hokkaido Uni Tray - 250g
Bea K.
Scallops were incredibly fresh, plump and delicious . These are dry scallops and did not release any water when cooked. It only took 2 min in total to finish the pan searing process.
Scallops, East Coast - per lb
Linda L.
the bass is sooo sooo good! you don’t even need to add much because it has so much flavor to it. I could eat both filets in one sitting hahaah
Black Sea Bass Fillets (MA) - 2 sides
Dionne H.
Never having made this before i was a little intimidated. There were no measurements on the condiments so I had to improvise... There are so high quality and tasty it's kinda hard to mess it up! It was a hit at our dinner party. As we had DIY poke bowls☺️
Tuna Poke Meal Kit For Two
Maureen K.
These are about as far as you can get away from those pre-formed, tasteless salmon patties others sell. What you get is a container of fresh red salmon chunks that you can mix with your own egg, bread crumbs, grated onions and seasonings. One container makes two generous-sized burgers. Fabulous!
Salmon Burgers- 8oz
Betty
I pan fried these and ate them straight. So delicious! Tender meat, crispy skin, and perfectly seasoned. Confit can be a little dry sometimes, but not this. Good to keep in the freezer to have in a pinch.
Duck Confit (Corvus Ranch Breast and Leg)
Helen C.
Nothing beats Ora King Salmon from here. From someone who loves meat, I no longer miss it as long as I have my Ora King Salmon. It is so flavorful, buttery, tasty and so fresh! It’s such good quality that I just lightly sear with blowtorch so it releases some of that good cholesterol fat. It’s my go-to weeknight quick healthy dinner. Yum 😋
Ora King Salmon Fillet Skin On - 6oz portion (pack of 2)
Isabelle C.
The hamachi is my favorite fish to buy here! Fantastic to eat as sashimi~ I had friends over to make hand rolls with a few other cuts but this was definitely the best!
Hamachi Fillet (JP) - 8oz
+1Ricky A.
I've been doing business with Four Star from whom I source all my fish, for more than a year--why?
The team is super responsive, especially Jeffrey. Anytime I add a special request, like removing skin/pins, it gets done! And the fish is of superior quality.
I use the fish for sashimi as well as confit, which means the fish is served raw -- therefore it must be of excellent quality, as in sashimi grade. Whenever I serve it, guests always comment on how amazing the fish is. The Loch Duart salmon a...
Loch Duart Salmon Fillets(6oz)-2ea
Yuko H.
It was so good! You can cook same way as mussels or clams. Garlic, white wine, some water, salt and you can add little hot pepper if you want. Excellent appetizer!
Periwinkles - 1 lb
Jeff J.
They smelled a little woody at first. I sautéed them with minced shallots and red wine vinegar in butter, with a little lemon and orange juice for sweetness. The flavor and texture were fantastic, and a nice bed for the sautéed scallops.
Golden Cordyceps Mushrooms - 8oz
Christopher L.
The Ora King salmon is like they say. the Wagyu of salmon. The fish is fatty and delicious. Easy to make with a little salt and pepper or can add some teriyaki sauce or lemon with butter.
Ora King Salmon Fillet Skin On - 6oz portion (pack of 2)
Dina M.
We chose to pick up, which was super easy. The kit was filled with everything you need for a fantastic meal. And the portion of fish (for two) was very generous
Tuna Poke Meal Kit For Two
Vanessa K.
Seared on hot pan per recommendations, skin side down first for 3 minutes. Brushed a red curry aioli on flesh side before seared for 30 seconds - created a beautiful crust. Fish and skin so flavorful! Served with a fresh arugula and cucumber/avocado/tomato salsa with a red curry dressing. Would buy again!
Red Sea Bream Fillets - (2) Fillets
Aswan M.
Was a bit skeptical at first (had never made shanks before), but was very pleased. Seasoned and tossed them in the air fryer. Crispy skin and the fish retained its moistness. Will make again.
Salmon "Shanks" - 2pc
Clifford C.
This bird made for a beautiful Thanksgiving centerpiece - thanks Four Star! I spatchcocked it, dry brined it and 24 hrs later roasted it. I also made delicious soup with the bones. It was a great value for a local bird.
Locally Raised Willie Bird Turkey
Jon M.
Very easy online order process, order came in the next day, very well packed in cooler w/ice packs.fish was scaled and gutted ready to filet, made poke, sashimi, salmon collar’s and baked filet’s and miso soup with the rest of the fish. Everything turned out awesome!! The quality,taste and buttery soft texture is just on another level from salmon that you can regularly purchase/order at ANY store or restaurant. Will be ordering again soon!!
Ora King Salmon - Whole ~9lb
Clayton F.
First time ordering with Four Star Seafood was a massive success. Made poke with some of the albacore and hiramasa as a first test, and it was some of the freshest and most delicious I've had in my life! Other sashimi made with the other fish turned out great as well.
Albacore tuna steak - per lb
Dick R.
The tasty and tender salmon fillets can be “smoked” in a Traeger at 450 degrees for exactly 10 minutes. You’re seeing then next to fingerling potato also from FS done in the same Traeger but with salt and oil for 45 minutes.
Ora King Salmon Fillet Skin On - 6oz portion (pack of 2)
Vivian C.
Great quality meat. We bought just the fish (not the kit), and made our own sushi rice and used shoyu from the Japanese super market for seasoning. It was enough for two meals. We ended up steaming the scallops Hong Kong style (with vermicelli) the next night. Turned out great!
Grand Sushi/Sashimi Kit
Vanessa L.
We made sashimi with the Loch Darte salmon and ahi tuna. We even pan fry the skin for salmon skin handroll! Delicious date night at home with Netflix and seafood!
Loch Duart Salmon Fillets(6oz)-2ea
Leavy C.
This is the third time that I ordered these Miyagi oysters. And they are always sooo FRESH! Ate them with some homemade Hogwash, cocktail sauce and a little hot sauce. Sooo Good ...can't wait to order them again!
Miyagi Oysters by the dozen
J C.
Excellent simply sliced, with ponzu sauce, an avocado, and chipotle flakes. This hamachi almost always gets eaten before I have the patience to cure it with kombu or a spirit
Hamachi Fillet (JP) - 8oz
Susan K.
I got two large salmon, shanks and realized I could cut them into steaks that served six people! An unbelievable deal! The texture and taste made it seem like wild salmon. Very fresh and delicious!
Salmon "Shanks" - 2pc
Vanessa L.
Four Star is the best! My friend is a chef and he was so happy to help me prep the fresh salmon and add it to a platter for a lovely presentation!
Ora King Salmon Fillet Skin On - 6oz portion (pack of 2)
J C.
Excellent sauteed with butter and capers. Intentionally did not press it down so it did not overcook while cooking the flour on the non-skin side. Fillets come from about a 900 G fish and are about 7 mm thick
John Dory Fillets (NZ) - lb
Amy F.
We are thrilled that we've found Four Star Seafood. We have been enjoying so many different items. The most recent is the sushi-grade Albacore tuna. I pan-seared it and sprinkled it with furikake and a soy sauce-based sauce which we poured over it at the table.
Albacore tuna steak - per lb
Sachiyo A.
It was first time ever to make Paella! I love it so much and I'll repeat it again. Recipe was easy to follow and all ingredients were included. Even olive oil.
I added extra clam and paprika. It easily served four or more people.
If you don't own paella pan, I highly recommend getting one.
Paella Kit For Two
Bea K.
They were gutted after defrosting in the fridge overnight. Marinade consisted of olive oil, smoked paprika, garlic, dash of black pepper and salt. Grilling on my outdoor Ninja grill took 5 minutes. Very tasty!
Sardines (IQF - Portugal) - lb
J C.
Poached with red wine and conpoy, then drizzled with brown butter and capers. Takes a little bit longer to poach than most recipes indicate, so refrain from throwing the capers in the butter for another minute
Skate Fillet (MA) - lb
J C.
Ate the tails raw, and either fried the heads salt and pepper style or grilled them. Over half of them were clearly alive when I split the tails from the head. Is tasty as they are slightly difficult to peel without leaving a bit of tail behind
Spot Prawns (Fresh) - lb
J C.
Excellent as part of lobster thermador, paired with the royal chestnut mushrooms, and a four to one emmantaler to reggiano mix. Approximately 100 ml of the chardonnay was also used to simmer the mushrooms
Cooked Maine Lobster Meat - 1lb
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