Four Star Seafood and Provisions Reviews

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

Awesome dinner! Salmon Heads are so fresh. No fuss preparation: chop it up (or whole), add a fistful of garlic and a cup or so sake and just let it stew away. Ultimate comfort food!

I used the sardines for my around the world passport dinner focusing on Portuguese cuisine. It was a great product from the start. I prepared it with olive oil, smoked paprika, bruised rosemary, chili, garlic and a splash of sherry vinegar, s&p and it was delicious after a nice fire char. Served on a toasted fresh baguette slice it was glorious. Closing my eyes my tastebuds took me straight to the fishing docks of Portimao. Chef Charlie Paladin Wayne

Second time ordering might smelt and they did not disappoint! It makes a huge difference in flavor and crunch to take the heads off and clean the guts. I made a salted egg yolk sauce to go with it and it was phenomenal.

One of my fav seafood, squid. Reminds me of home. I cooked it 2 ways, a Filipino dish called “adobo” which is basically a mix of soy sauce & vinegar with garlic & onions etc. The other dish is stuffed with onion& garlic cooked in an air fryer. Both are really good coz the squid is fresh. Yummy yummy!!!

Wow! We've been t some incredible sushi houses, but this is hands down the best salmon we've had- ever. It's buttery, melts into your mouth without merely disintegrating and tastes gorgeous over homemade sushi rice as nigiri. Also the thick cut makes it easier to remove the skin without fear of fileting my hand. A+ and a great value. We and now our neighbors are completely hooked.

Engawa gets mixed reviews from our guests. I personally enjoyed it since I like the chewy texture. I lightly torched it to give it a smoky flavor and added a bit of white soy sauce. It's very fresh if you like the texture, it's a must get!

This kit was AWESOME!! Easy directions to follow, portions are good, enough for 3-4 people. We served with additional sausages on the side as was concerned not enough meat for the guys. I do wish there was a bit more seafood but overall it was excellent! Already planning for my next purchase!

This kit was AMAZING! We had enough to do some spicy tuna and salmon rolls, a beautiful platter of sashimi and also some fried rice square topped with spicy tuna and jalepenos. What a perfect super fancy DIY holiday feast!

Pan seared the entire pound, used the fat that rendered off to saute the broccoli. Paired with potatoes also in the small produce box, sauteed in the leftover olive oil from the gambas al ajillo from lunch

15 to a pound, ate the tails raw, as amaebi sashimi, then fried up the heads with a bit of corn flour. Very fresh but not quite as large as the ones from Monterey which were also alive

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!

They were clean and no shells broken. Soaked them for 5 minutes in cold water, and then into a hot frying pan. They all opened beautifully in 7 minutes. Plump and juicy.

Tuna poke with cucumber and avocado was very delicious. There was not a trace of sinew in the fish which was fresh and of restaurant quality. I will definitely re-purchase.

They never disappoint! They are on our weekly rotation now sometimes we poach them and have them with cocktail sauce or on a salad with thousand island dressing and sometimes they are sautéed and served over pasta. Always delicious.

Comparative salmon tasting with the anchovy and caper sauce. See New York Times recipe but halve the cooking time. The Loch Duart salmon definitely had a firmer more concentrated texture for this sauce

I love razor clams! They are a bit of a pain to clean, but you always forget that part while you are eating them. These are just simply baked in a hot oven with panko seasoned with fresh ginger, garlic, parsley and olive oil and a squeeze of lemon once out of the oven. Recipe from the NYT.

It is very interesting experience for you to try to spend over twenty years in wild nature of polar zone with fishing and hunting together with your team searching in different areas for mineral resources

We all thought this was the best crab we had eaten in a long time, maybe ever. Paired it with some Four Star trout roe, chives and and a wagyu fat smoked butter sauce.

BUY THIS RAMEN! Seriously. The best I’ve ever had. It soaks up the broth in a delightful way, causing a flavor explosion with every bite. I might actually use it for carbonara next.

Simply poached In stock made from the shells. These shrimp are so delicious we usually eat them plain with homemade cocktail sauce. Today I put them on a salad with homemade ( of course)thousand island dressing

I always have a bag of large shrimp in my freezer. Super easy to defrost in some cool water and then throw into a pan with cajun spices and a squeeze of lemon. They are the perfect topper for a delicious salad, great for tacos, served with pasta in a lemon cream sauce, or quickly boiled and cooled to serve with cocktail sauce as an appetizer. Great staple to have on hand!

Delicious and so simple to cook up for a healthy meal. I rinse the salmon, pat dry, place on parchment, add a pat of butter, salt, pepper, capers, dill weed, fresh squeeze of lemon, then wrap it up like a present. Bake on a sheet 375 degrees 20 min. Unwrap and serve with quinoa and sautéd spinach. Perfect!

The seafood provided in the kit was fresh and delicious! We enjoyed the recipe very much. Easily serves 4 people with leftovers. It was perfect for a special Christmas dinner.

It was fun to use up the whole side of salmon- made poke and grilled salmon , seasoned with Maldon flake salt and a squeeze of Meyer lemon. We pan fried the skin and ate that too! It lasted us , a family of 4 with 2 teen boys, 3 days.

Absolutely fantastic, huge shrimp, which I dredged in cornstarch, dipped in egg whites and breaded with coconut and Panko and then fried in coconut oil. A dipping sauce of apricot preserves and Dijon mustard brought out their succulent flavor.

My family love to eat salmon bellies. Two pieces per person were perfect. I will not buy the belly from anywhere else. They don’t have that fishy smell when you open the bag.

I purchased four ora king salmon fillets, and they were AMAZING. I placed the fillets in a glass bowl with dill, lemon slices, and chicken broth and baked them in the oven. The result was a tender and moist salmon that was to die for. I highly recommend you try the ora king salmon - you will not be disappointed.

I ordered 2 Halibut collars. They were huge, (>1.5 lbs each) fresh and delicious. I marinated with miso, mirin and butter, sprinkled brown sugar on it and grilled it. It was enjoyed as a hearty meal for 3 of us, including a teen boy who had just finished swim practice

Firm texture, clean flavor. Hints of crustacean. Does well in a crudo as pictured here, in sashimi, and had roasted in bordetto. Minor note to trim the venomous spines on the face before using that as an anchor while filleting the fish

This fish was very tasty and leans toward a salmon taste for me. I fried it using a bit of avocado oil in a stainless steel pan.- no seasoning was needed.

Loved the lobster, mixed with good mayo and some lemon juice and chives, served in brioche rolls (Trader Joes) for great lobster rolls! and as the picture shows, the lobster was perfect and went very fast!

Black Cod with Miso! I wouldn't think of buying our fish anywhere else. We also ordered their sushi-grade tuna, which I would highly recommend. Hands down, it is the best seafood. I have spoken to Ebony and Jeffrey many times. They are always personal, helpful, and knowledgeable. Four Star Seafood delivers an amazing experience. 10 stars to Four Star Seafood- They get it right on every level!

I’ve been eyeing the Chef Press for awhile, and finally went for it. Bought several in assorted weights for flexibility. Used it for the first time today. Really pleased with it! The pic shows the 18 oz press on a grilled cheese (or, if you’re a purist, a hot sando). The air fryer is on an island next to the stove, so I heated the press prior to using it. Perfect.

We've bought this kit three years in a row and each time it gets better! Super easy to make and the seafood quality is incredible - fresh, plump and delicious! I've rarely had a better cioppino and look forward to the next time I can enjoy this treat. Oh, and the value for product is truly incredible! This easily feeds three with leftovers, not that there are any :)

This lobster is perfect enough to eat on its own with just lemon, but instead I made lobster shepherd’s pie for New Year’s Eve. This is the lobster drenched with the sauce before I added the potato and dill topping.

Wow! Tastes just like at the Delfina restaurant. Crust is crisp and just the right chewy texture, the basil flavor comes through strongly, and the sauce tastes bright and fresh. Definitely the best frozen pizza I’ve ever tasted, beats almost all the local pizza restaurants in our area and you don’t even have to leave your house to get it!

I am from Maine and so consider myself an authority. These are the best hard shell Maine lobsters I have experienced outside the great State of Maine! Steam for perfect texture & serve with simple drawn butter.