Philadelphia Lobster And Fish

The freshest fish, produce selection, and home made prepared foods. Skip Whole Foods next door, Philly Lobster & Fish is so much better for fresh fish & seafood, and better priced too. Their service is excellent, real knowledge of the fish and products. A special treat, their Sushi chef is top notch. Highly, highly recommended.

The freshest seafood and produce in the region, by far. Always a great selection of seafood, presented beautifully, and shopped daily so always fresh. I've seen complaints about the owner never getting back to people after complaints, and based on my own experience there must have been some sort of mix-up, because I've emailed them and gotten responses in less than 12 hours! They're ALWAYS busy, and the owner works alongside his staff, so I don't necessarily expect instant responses, but so far so good. I just called them to check that they had the fish I'm interested in available -- availability is determined by what's available at the wholesalers every morning -- and I found myself talking to the owner, John. I've always found that the tone for an organization is set at the top, and his staff has a great role model. Re the prices: they're at or below the typical prices at other prime fresh seafood stores; they're typically a bit higher than a supermarket, but the quality, freshness, and selection make it worth the difference. I usually go for "mid-range" fish (in terms of price), but for Monday (my wife's birthday) I'm picking up some Chilean Sea Bass (now farmed, so not endangered) and Halibut. They're both at the high end of the price scale (in the few places that carry them regularly), but they're the Filet Mignon of fish -- particularly Halibut, which is like eating butter (but MUCH better for you :-) Just use a food thermometer so you don't overcook it, and it will melt in your mouth. BTW, if you eat a lot of fish and DON'T have a food thermometer (preferably instant-read), you're missing the most important tool for a seafood aficionado. Used correctly (not rocket science), rather than guessing when your swordfish is perfectly done -- cooked through but still moist and fork-tender -- you'll KNOW exactly when to take away the heat, whether in an oven or pan, under a broiler, or on a grill. So -- now you know where to get great fish and produce (and sushi, and the best ginger salad dressing on earth) AND how to cook it perfectly. Enjoy!