Shrimp Cocktail
Classic Cocktail Sauce This is the sauce that we make at home for shrimp cocktail. These measurements are guidelines –
Classic Cocktail Sauce This is the sauce that we make at home for shrimp cocktail. These measurements are guidelines –
It’s almost Christmas! According to some people, it’s “the most wonderful time of the year” and we think we know
A quick and easy stuffing recipe to serve alongside your Thanksgiving turkey! To get “stale” bread, cube or crumble your
The holidays are the perfect time for seafood. It’s healthy, fast, and tasty. Plus, it takes so little effort to
Fish Soup is a dish that combines great flavor with the kind of healthy benefits doctors nag us about. AND, there’s
Thanks to our customer Camilla V. for bringing this delicious chowder recipe in for us! If you don’t like monkfish,
This is a recipe from one of our favorite cooking shows – Two Fat Ladies. It’s best when made with
Freshwater anglers target certain fish when the weather starts to cool down…so it’s a great time to heat up your
The Differences Between Wild-Caught and Farm-Raised Salmon Salmon is loaded with nutrients, weight-loss friendly, easy to prepare, and incredibly delicious
6 servings Ingredients: 8 oz. poached fresh salmon 10 oz. package of frozen broccoli 1 unbaked -9-inch pie shell 1/3
Monday 11:30AM – 6PM
Tuesday 11:30AM – 6PM
Wednesday 11:30AM – 6PM
Thursday 11:30AM – 6PM
Friday 11:30AM – 6PM
Saturday 10:00AM – 5PM
Sunday CLOSED
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Copyright © 2021 Tom’s Seafood. All rights reserved.
We are no longer taking pre-orders through December 26th.
We are actively taking orders for December 27-December 31. All orders will be confirmed with either an email or phone call in the order in which they are received.
Place your New Year’s PRE-ORDERS today by giving us a call (303-969-9334 – messages welcome and will be returned in the order that we receive them) or sending us an email (tomsseafood@gmail.com).
**We will be open for regular business hours through December with the following modifications for the holidays in Red: