For more than 35 years, Sea-Lect Seafood has curated an ample selection of fresh wild Alaskan salmon, sushi-grade tuna, wild-caught shrimp, and other sea-caught treasures. Each day, the staff crowds a case with crab cakes and prepares other foods—homemade soups and creamy chowders—to be savored at home. At the Maple Shade location, chefs craft hot dishes for diners who devour steaming meals in the cozy dining space rather than at home to avoid offending the family goldfish.Owner George Gladden first started working at Sea-Lect Seafood at the age of 15 as a dishwasher, then climbed his way to the top through his love of cooking fresh seafood, desire to please customers, and ability to speak lobster.
An influx of European immigrants to Argentina in the 20th century left the country’s kitchens reeling with new recipes. Not surprising then that Argentine chef Daniel Lucci deftly knits together flavors from South America, the United States, and the Mediterranean. Pastas pop with Argentine reggianito cheese, and South American fish marinated in cajun spices or white-wine sauces perch atop beds of rice. After dining, companions can tote home bottles of Chef Lucci’s balsamic dressing, which once emptied, double as guestrooms for visiting genies.
Slinging high-quality meats directly into home kitchens for nearly a century, Passanante's Home Food Service’s butchers hand-trim antibiotic- and hormone-free beef, chicken, and pork and deliver the flash-frozen cuts straight to doorsteps. To forge their naturally aged steaks and burgers, they only use meat from grain-fed Angus steers raised without hormones, steroids, preventive antibiotics, or sugary cereals.
Additionally, they sell locally raised pork, which gleans its uniform color and succulence from a farm-fed diet of corn and grain. For their poultry, they enlist the help of farmers in Maryland and Pennsylvania to raise the birds on seeds and grains, unlike factory farms, which fatten up their chickens with insults that undermine their self-esteem.
Sometimes simple touches bring out the best flavor in seafood. For example, Alaskan snow crab only needs to be steamed and lightly seasoned to enhance its natural sweetness. But other ingredients require a bit more work, whether it's a whole Maine lobster or a handful of mermaid hair. Either way, the cooks at Cap'n Cat Clam Bar of Voorhees know the correct approach for each catch. Much of this BYOB eatery's seafood is also available to take home, including seasonal orders of live Maryland crabs and party trays loaded with up to five pounds of shrimp.