Shrimp, Shellfish & Crustaceans

Popular around the world, shrimp, shellfish and crustaceans can be found in all shapes, sizes and tastes. Kanaloa brings a wide variety of fresh, frozen, cooked and smoked shrimp, shellfish and crustaceans.

Use them for center of the plate seafood or for a fun accent. Call us for a full list of available species.

Santa Barbara Mussels  

Mytilus galloprovincialis

Kanaloa is proud to offer mussels sustainably farmed off the coast of Santa Barbara, California. Available from late spring through December, these mussels have a powerful rich flavor, and a lush creamy texture. The mussels are generally 1-3 inches in length and yield approximately 12-25 per pound.

Note on mussels: Because mussels are still alive when they are cooked, it is normal for them to open and close. If a mussel’s shell is separated slightly, it can still be cooked as if the shell were closed. There really is no difference. However, if the mussel is gaping wide open, won’t close when tapped on the countertop and doesn’t smell fresh, then it should be discarded.

Blue Crab

Kanaloa’s blue crabs are savory and full of flavor, with delicious succulent meat hidden inside a beautiful blue hued shell. Each crab contains delicate back meat, juicy claw meat, and two tender jumbo lumps within each fin. These crabs are delicious steamed, boiled or grilled, and are the perfect addition to crab or clam bakes. All of Kanaloa’s whole blue crabs are wild-caught using traps along Lake Pontchartrain in Louisiana.

West Australia Lobster Tails

 Lobster tails have long been considered a seafood delicacy, and Kanaloa’s West Australian Lobster tails are unmatched in their quality and taste. With a white, firm flesh and sweet, buttery taste, these lobsters are delicious grilled, poached, broiled or baked. Caught in the waters off the coast of western Australia and flash frozen to ensure freshness, these lobster tails are available year round.

Little Neck Clams 

mercenaria

A larger and meatier clam, littlenecks are great for steaming, grilling or in stews and paella. Originating from New England and the Mid-Atlantic states, Kanaloa’s littleneck clams are available year round and sold by the pound, which will usually yield about 6-9 clams.

Note on clams: Because clams are still alive when they are cooked, it is normal for them to open and close. If a clam’s shell is separated slightly, it can still be cooked as if the shell were closed. There really is no difference. However, if the clam is gaping wide open, won’t close when tapped on the counter top and doesn’t smell fresh, then it should be discarded.

Jumbo Crab  

Firm, large, and shell-free pieces of white crab meat picked from the crab's two fin muscles

Since the mid 1800's, Maryland Blue crabs have been caught commercially in the Chesapeake Bay area. Now Blue Crab is harvested from the mid Atlantic region to Florida and even in Gulf states as far west as Texas.

Kanaloa’s blue crab comes from Lake Pontchartrain, Louisiana where they are harvested sustainably in live traps.  The management  plan in the Gulf is the success story that the Chesapeake has so far tried but been unable to replicate.  Our fishers are devotees of the plan, and our success is now available to you.