At Lombardi’s, we are committed to providing each and every one of our customers with fresh, delicious seafood for every occasion. Whether you need seafood for a large banquet or simply want to try something new for dinner, you can find a wide variety of premium catches in our Orlando seafood market. From shrimp to salmon, and from monkfish to mussels, we’ve got it all. Browse a sample of our selection here, and be sure to visit our store in Winter Park, where one of our professionals can help you find the perfect seafood for your culinary needs.

Maine Lobster

Maine’s lobsters are broadly recognized as being the most delicious lobster in the world. Has a more tender texture than other lobster, with a distinct snap to the meat. Maine lobster tends to come in the 1 to 1.5 lb variety.
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Florida Lobster

Florida spiny lobster has a coarse texture, white meat with sweet distinct flavor. When buying, 1 pound of raw lobster to will yield about 1/3 pound of cooked lobster meat.
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Specialty Products

Lombardi’s Seafood offers a wide variety of specialty items including calamari, octopus, caviar, escargot, stuffed clams, eel scungelli, conch and much more.
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Chilean Sea Bass

Chilean Sea Bass has a fabulous taste, flaky texture and an almost sinful mouthfeel. Its high fat content gives it a rich, moist, tender flavor profile which melts in your mouth.
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Salmon

Coho/King/Sockeye The flesh of salmon ranges in color from pink to red to orange with some richer in omega-3 fatty acids than others. Sockeye are the fattier fish and contain great amounts of omega-3 fatty acids.
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Cod

The white, mild flavored flesh of cod is available throughout the year and is a wonderful substitute for meat protein with its versatility making it easily adaptable to all methods of cooking.
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Flounder

Flounder is a delicate, flaky white fish, best for frying, broiling, baking, and poaching. Flounder is a low-fat, low-calorie source of vitamin B12, vitamin D, selenium, and omega-3 fatty acids. Flounder is low in mercury.
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Snapper

Snapper is a lean, moist fish with a firm texture and a distinctive sweet, nutty flavor which makes it versatile for many cooking methods and flavor components from mild to intense seasoning.
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Grouper

Red and Black Grouper is a lean, moist fish with a distinctive yet mild flavor, large flakes and firm texture. The Red Grouper has a slightly sweeter, milder flavor than the Black and is considered to be the better of the two.
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Tuna

Tuna is excellent for grilling and in seared or “blackened” fish preparations. Its mild flavor and firm texture adapts well to numerous cooking methods. Raw (sashimi, sushi), Seared, Grilled, Broiled, Sautéed.
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Corvina

A firm, large flaked flesh resembling that of a Snapper which is pinkish when raw but turns white when cooked. Corvina has a high fat content and is suitable for all kinds of preparations. Whether baked, broiled, fried or grilled.
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Swordfish

Swordfish has a mildly sweet flavor and a moist, meaty texture with moderately high fat content. The flesh can range from white or ivory to pink or orange. The color variations do not reflect quality. Bake, Broil, Grill, Saute.
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Salmon Farmed

Fattier than wild salmon with a milder flavor, Farm raised salmon constitutes over 80% of the salmon consumed in the US. Prepare as you would wild salmon, has a slightly longer cooking time due to the higher fat content.
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Mahi

Mahi-mahi has lean flesh with a mild, sweet flavor profile, moderately firm texture and large, moist flakes. Bake, Broil, Deep-Fry, Grill, Saute. Fresh Mahi Mahi has translucent pinkish flesh and a bright red bloodline.
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Monkfish

Monkfish has a unique flavor and texture. It’s tight, meaty white flesh is often compared to lobster meat. This versatile fish can be prepared using almost any cooking method, and it can be served in soups and stews.
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Turbot

Turbot is a flatfish found in the North Atlantic, most commonly fished off the coast of Greenland. Despite its large, pearly meat Turbot has a delicate taste that is easy to cook and pairs with well with different toppings.
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Rainbow Trout

Rainbow trout is a tender fish with a mild, nutty flavor. Thanks to their compact bones and easy to remove skin rainbow trout is easy to prepare as a pan fried or grilled entre. Commonly sold whole.
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Orange Roughy

Some think it’s the color, but we know it’s the taste that makes this fish a favorite; no other fish has seen so much attention. The mild flavor of the smooth pearly white meat adapts to a range of recipes and seasonings.
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Basa/Swai

Similar to catfish, these tasty entrées are mild in flavor with a delicate texture. They are arguably more versatile than other fish on the market so it can be enjoyed by almost any palette. Bake, Broil, Pan fry.
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Catfish

Catfish is enjoyed worldwide with a variety of flavors to choose from depending on its location. Grilled, fried, or cooked in an infinite amount of ways, catfish is a delicious entre for any meal.
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Tilapia

One of the most versatile and popular fish. Tilapia are a mild, plain tasting fish that make them excellent canvas for virtually any flavors and spices you wish to add to them. Bake, Broil, Stew, Pan fry, Grill.
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Blue crabs

Blue crabs are one of the most desirable shellfish sold in fish markets. Although there are numerous ways to cook these beauties, a unique cooking method is to fry the crabs shortly after they shed their skin.
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Stone crabs

The mighty claws of the stone crab are easily recognized by their orange coloring and black colored ends. These sweet claws are best eaten fresh and chilled, often enjoyed dipped in a mustard sauce.
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Shrimp

Shrimp are the most versatile seafood. They have a firm texture with a mild, buttery taste that does not taste like fish. On top of that, shrimp are full of energy and low in fat, makes them a great choice for a healthy eater.
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Scallops

Scallops are a popular alternative for those who don’t enjoy the taste of fish or other shellfish in seafood. They are soft and mildly sweet to taste and can be enjoyed fried, poached, baked, boiled or sautéed.
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Mussels

Mussels are a powerful food that outshines other seafood as a strong source of protein and daily vitamins. They are most often steamed while fresh and can be added with wine to create a delicious dipping for bread.
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Clams

Clams are a popular shellfish that have a smooth, briny sweet taste. Best eaten fresh, clams are an excellent addition to pasta dinners, or can be enjoyed on their own with various seasonings and sauces.
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Oysters

Oysters are a unique shellfish that can be prepared and eaten in a variety of ways. Some people prefer to eat theirs raw while others will bake, grill or fry their oysters to bring out a different taste.
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King Crab

King Crab has a rich and sweet flavor. The body meat has a flakey texture – while the leg meat is somewhat stringy. Red King Crab are considered the tastiest of the three Alaskan species.
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Snow Crab

Named for their snow-white meat. The meat is sweet and flaky, is more delicate in flavor than king crab, and can be eaten directly out of the shell, dipped in butter, or used in a variety of recipes.
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