Seafood@West Main

catfish is as central to the culinary and cultural heritage of the south as the chili pepper is to the southwest. to avoid the muddy flavor of wild catfish, the catfish we offer are farm-raised in ponds where they are grain fed at the water's surface. we get ours next door from carolina classics, where they not only raise the fish, but produce their own top-quality grain feed as well.

the codfish has long been one of the most important food fish in the world. as early as the 14th century, the pursuit of new fishing grounds for cod led the basques, long a seafaring people, to the new world, where they found seas teeming with cod. cod's sweet lean flavor now makes it a favorite in some of the best seafood restaurants. widely used in fish and chips, cod has a delicate texture, firm, flaky flesh, and extremely low fat content, making it both highly nutritious and adaptable to most cooking techniques and recipes.

the most famous of the flatfish, flounder is very sweet and very flaky. because of its delicate texture, we recommend simple cooking methods, such as panfrying or broiling.

raised on virginia's own eastern shore by a second-generation family of uva grads who tend their beds with a whole lotta love, and, incidentally, throw the best fourth of july bash this side of 1776. what else can we say except shuck 'em, suck 'em, and chase 'em with an ice cold beer. wahoowa!

the best reason to look forward to spring during the cold days of winter is succulent blue crab meat. so when the season is in heat up those pans, get out the worcesteshire sauce and bay seasoning, and fix yourself some crabcakes - and enjoy!

just you try to name a better appetizer. we dare you.