Intershell Seafood

54 Commercial St., Gloucester, MA 1930

Hours of Service:

Monday: 11:00am - 9:00pm

Tuesday: 11:00am - 9:00pm

Wednesday: 11:00am - 9:00pm

Thursday: 11:00am - 9:00pm

Friday: 11:00am - 10:00pm

Saturday: 11:00am - 10:00pm

Sunday: 12:00pm - 9:00pm

(Hours of Service May Vary)
Surf Clam (Aoyagi)

This clam used for Sushi/HKstyle/Fried/Chopped

Razor Clam

As an ingredient in several dishes; or for Sashimi/Sushi

Scallop

Steamed.Used‎ for Sashimi & Asian-shell-dishes

Hard Clam

Consumption or stuffed chowders

Lobster

Hard shell, all sizes, all seasons

Steamer Clam

As steamed clams w/ its own broth;breaded/friedc

Conch

Sliced meats for stir fry; & ground meat for chowders .

Norther Whelk

Use in sauces, salads, & other recipe preparations

Rock Crab

Steamed, or fried

Northern Shrimp

Fresh, Sashimi, Peeled, Frying, Boiled

Northern Atalantic Oyster

Raw consumption or shucked in recipes; seasonal product

Blood Clam

Sashimi, steamed & eaten as whole meats;Seasonal product

Periwinkle

Main ingredient cooked Asian dishes

Blue Crab

Good for Asian style, boiled/steamed/fried, good taste

Mussel

10 lbs per pack, can be cooked as boil/steam/fried, & so on

Monk Fish (Anko)

Fresh for stews, boiling, baking (poorman's lobster)

Salmon

Sashimi or cooked as a main dish

Black Back Flounder

Whole for center of the plate, fillets for sauteing or frying

Fluke

Fresh for Sushi or Sashimi

Black Sea Bass

Seasonal fish for Asian & high end center of the plate dishes

Spanish Mackeral (Sawara)

Sashimi, cooked

Boston Mackeral

Sashimi, boiled, grilled

Ocean Perch

Northern snapper, fillets for cooking whole fish for Asian

Tuna

Very good quality, whole fish or fillet, used for Sashimi, Sushi.

Butter Fish

Sashimi & for whole frying

Haddock

Year round catch, flaky, main dishes fried fish

Golden Tilefish

Seasonal catch, firm white flesh for cooking.

Pollock

Similar‎ in flavor & texture to Cod, much cheaper, also called Blue Cod

Yellow Croaker

Fresh‎ for steam, boil. Also good tasty as frying w/ barbecue source

Striped Bass

Good for HK style/Sushi or Sashimi, can be boiled, or fried

Yellowtail Flounder

Can‎ be used for Asian dishes, very fresh

Cod Fish

Year round catch in Gloucester, flaky main dishes fried fish.

Mullet

Good for both US style & Asian style, can be fried, steamed, or boiled

Whiting

Good‎ for both US style & Asian style, can be fried steamed, or boiled

Rock Fish

Green Sea Urchin

Especially used for Sushi & Sashimi Sep.-March

Northern Shrimp

Fresh for Sashimi, peeled/frying/boiled, Dec..-Mar.

Golden Tilefish

Seasonal catch, firm white flesh for cooking, Jan.Mar

Blue Crab

Good for Asian style, boiled/ steamed/fried, May-Nov

Bay Scallop

Seasonal product, good for boiled, steamed, Nov.Dec

Cod Milt (Shirako)

Especially used for Sushi & Sashimi

Cod Roe (Tarako)

Fresh for Sashimi, Sushi cooking

Surf Clam (Aoyagi)

This clam used for Sushi/HKstyle/Fried/Chopped

Razor Clam

As an ingredient in several dishes; or for Sashimi/Sushi

Scallop

Steamed.Used for Sashimi & Asian-shell-dishes

Hard Clam

Consumption‎ or stuffed chowders

Lobster

Hard‎ shell, all sizes, all seasons

Steamer Clam

As steamed clams w/ its own broth;breaded/fried

Conch

Sliced meats for stir fry; & ground meat for chowders

Norther Whelk

Use‎ in sauces, salads, & other recipe preparations

Rock Crab

Steamed, or fried

Periwinkle

Main ingredient cooked Asian dishes

Northern Atalantic Oyster

Raw consumption or shucked in recipes; seasonal product

Blood Clam

Sashimi, steamed & eaten as whole meats;Seasonal product

Blue Crab

Good for Asian style, boiled/steamed/fried, good tast

Mussel

10 lbs per pack, can be cooked as boil/steam/fried, & so on

Surf Clam (Aoyagi)

This clam used for Sushi/HKstyle/Fried/Chopped

Razor Clam

As an ingredient in several dishes; or for Sashimi/Sushi

Scallop

Steamed.Used for Sashimi & Asian-shell-dishes

Hard Clam

Consumption or stuffed chowders

Lobster

Hard shell, all sizes, all seasons

Steamer Clam

As steamed clams w/ its own broth;breaded/fried

Conch

Sliced meats for stir fry; & ground meat for chowders

Norther Whelk

Use in sauces, salads, & other recipe preparations

Rock Crab

Steamed,‎ or fried

Periwinkl

Main ingredient cooked Asian dishes

Northern Atalantic Oyster

Raw consumption or shucked in recipes; seasonal product

Blood Clam

Sashimi, steamed & eaten as whole meats;Seasonal product

Blue Crab

Good for Asian style, boiled/steamed/fried, good tast

Mussel

10 lbs per pack, can be cooked as boil/steam/fried, & so on

Baby Octopus

Great for salads, grilling & as ingredient

Fryer Clam

Shucked Daily! Good for cooking as frying, soup, & so on

Conch

Sliced‎ meats for stir fry; & ground meat for chowders

Surf Clam Meat

Sliced or chopped meat, can be used for frying, boiling, or eat as fresh

Lobster Meat

Made from live lobster, can be fried, boiled, or else. Good tast!

Eel

Whole eel fish, Sashimi grade, good for variety style cooking.

Surfclam Muki

Very fresh, muki especially used for Sushi/Sashimi, or frying

Monk Liver(Ankimo)

Especially used for Sushi & Sashimi

Pacu Rib

Product of Brazil, used for barbecue grill, & other special style

Pintato

Firm meat, very tasty-great fish for grilling or baking

Barramundi/Bass

Good for steam, & baking w/ barbecue source

Baby Octopus

Great for salads, grilling & as ingredient

Loligo Squid

Very fresh, is good for Sashimi, great fried & sauteed.

Uni (Tray)

Especially used for Sushi & Sashimi

Octopus

Good for frying, barbecue, or Sushi/Sashimi

Monk Fish Liver Roll

Prized Japanese food, fresh for preparations, fully cooked

Crab Roll

Prized Japanese food, fresh for preparations, fully cooked

Lobster Roll

Prized Japanese food, fresh for preparations, fully cooked

Scallop Roll

Prized Japanese food, fresh for preparations, fully cooked

Shrimp Roll

Prized Japanese food, fresh for preparations, fully cooked

Salmon Roll

Prized Japanese food, fresh for preparations, fully cooked

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