21st and 5th Avenue, Avalon NJ (609) 967-7553
Welcome
to Sylvester’s Fish Market
The
seafood market for all of your cooking and grilling needs since 1978. We feature
a complete line of shellfish, fish and barbecuing accessories.
Directions: If coming from Stone or Avalon from the south, proceed down Ocean Drive and turn left at A-Mechanics. From Townsend’s Inlet Sea Isle proceed over the TI Bridge and down Ocean Drive. At A-Mechanic turn right (this is 21st Street). We are 3 blocks down on the right.
At
Sylvester we only purchase the best quality seafood for use in our fish market.
In addition the same product is featured in the restaurant and for takeout
meals. We take pride in who we purchase our seafood from, making sure all proper
handling and transportation procedures are being followed. Upon
our taking delivery we will keep the fish and shellfish properly stored and
handled awaiting your arrival. Our employees are instructed to keep the market
in a constant state of cleanliness. No fish smell here. Our
market employees happily greet you and assist you with your purchase. You can
count on the best in service and information regarding what type of fish we
have, some cooking tips and recipes to help you with your meal.
Ask about fish of the day specials. We will have a variety of fish for the market at different times during the summer.
Daily
Product Offering
Fresh Local Fluke/ Flounder
Fluke/Flounder is a mild tasting flatfish. This fish is readily available
through the year. Quality flounder is easy to recognize. Fresh flounder never
smells fishy, and the eyes should appear bright and clear, almost alive. The
gills should be reddish, and the skin moist and with tightly adhering, shiny
scales. Fresh flounder flesh should still be lightly coated with transparent
slime; white slime is a sign the fish is too old. It is a great fish for
broiling in a variety of recipes as well as frying. Try our flounder stuffed
with crabmeat (our own famous recipe) when you have us prepare your next meal.
Flounder, 1 fillet (4.5 oz.) (127.35g)
(cooked, dry heat)
Calories: 148
Protein: 30.7g
Carbohydrate: 0.0g
Total Fat: 1.9g
Fiber: 0.0g
*Excellent source of: Selenium
(74mcg), and Vitamin
B12 (3.2mcg)
*Good source of: Potassium
(437mg), and Vitamin B6
(0.30mg)
Fresh Local
Bluefish
Bluefish is a readily available fish that can be broiled, baked or grilled. Fresh fillets should appear moist and have a lustrous sheen but no slime. The flesh should be dense, without tears or gaps.A strong flavored fish due to its oil content, this fish appeals to those who enjoy an affordable full flavor.
Bluefish, 1 fillet (4 oz.) (113.2g) (cooked,
dry heat)
Calories: 186
Protein: 30g
Carbohydrate: 0.0g
Total Fat: 6.4g
Fiber: 0.0g
*Excellent source of: Selenium
(54mcg),
Niacin (8.4mg), and Vitamin
B12 (7.3mcg)
*Good source of: Magnesium
(49mg), and
Potassium (558mg)
Fresh Yellowfin Tuna
Yellow Fin Tuna is a fish that is found throughout the world and is excellent as a grilled item. It can also be baked. Fresh tuna flesh will be pink or red, without any hint of browning. Fresh tuna never has a rainbow pattern on the surface of the meat. When choosing tuna fillets, steaks, or loins, whether they’re fresh or previously frozen, look for moist, translucent (never dried out) flesh.
Tuna, 3 oz. (85g) (cooked, dry heat)
Calories: 156
Protein: 25.4g
Carbohydrate: 0.0g
Total Fat: 5.3g
Fiber: 0.0g
*Excellent source of: Selenium
(39.8mcg),
Niacin (8.9mg), and Vitamin
B12 (9.2mcg)
*Good source of: Magnesium
(54.4mg)
Fresh
Swordfish
The color of quality swordfish varies from white to pinkish-beige, but if it is tinged with brown, that’s a sign of an off flavor. Swordfish do have dark meat along with the white, but it should be cherry-red, not brown. Most swordfish should be cooked as skinless fillets, steaks, or chunks, as the skin is tough and strong tasting.
Swordfish, 1 piece (3.5 oz.) (99g) (cooked,
dry heat)
Calories: 164
Protein: 26.9g
Carbohydrate: 0.0g
Total Fat: 5.4g
Fiber: 0.0g
*Excellent source of: Selenium
(65.4mcg),
Niacin (12.5mg), and Vitamin
B12 (2.1mcg)
*Good source of:
Zinc (1.5mg)
Fresh Atlantic Salmon
Fresh salmon never smells fishy, it smells fresh.Fresh salmon flesh will give slightly when you press it with a finger, then spring back into shape. When choosing salmon steaks or fillets, whether they’re fresh or previously frozen, look for moist, translucent (never dried out) flesh.
Salmon, 1/2 fillet (5.4 oz.) (153g) (cooked,
dry heat)
Calories: 280
Protein: 39g
Carbohydrate: 0.0g
Total Fat: 12.5g
Fiber: 0.0g
*Excellent source of: Potassium
(967mg),
Selenium (72mcg), and Niacin
(15.5mg)
*Good source of: Magnesium
(57mg)
Orange Orange Roughy
When choosing orange roughy fillets, whether they’re fresh or previously frozen, look for moist, translucent (never dried out) flesh.
Nutritional Highlights
Orange roughy (cooked, dry heat), 3 oz.
(84.9g)
Calories: 75.6
Protein: 16g
Carbohydrate: 0.0g
Total Fat: 0.76g
Fiber: 0.0g
*Excellent source of: Selenium
(39.7mcg), and Vitamin
B12 (1.96)
*Good source of: Niacin
(3mg)
Shellfish
Large
Pink Shrimp (the Best)
Shrimp, 3 oz. (85g) (cooked, moist heat)
Calories: 84
Protein: 17.7g
Carbohydrate: 0.0g
Total Fat: 0.92g
Fiber: 0.0g
*Excellent source of: Selenium
(33.7mcg), and Vitamin
B12 (1.3mcg)
Mussels (cooked, moist heat), 3 oz. (84.9g)
Calories: 146
Protein: 20g
Carbohydrate: 6.3g
Total Fat: 3.8g
Fiber: 0.0g
*Excellent source of: Selenium
(76mcg), and Vitamin
B12 (20mcg)
*Good source of:
Zinc (2.3mg), and Folate
(64mcg)
Scallops, 5–6 large or 15 small (3 oz.)
(85g) (raw)
Calories: 75
Protein: 14.3g
Carbohydrate: 2.0g
Total Fat: 0.65g
Fiber: 0.0g
*Excellent source of: Selenium
(18.8mcg), and Vitamin
B12 (1.3mcg)
*Good source of: Magnesium
(47.6mg)
Crab (Alaska king), 1 leg (4.7 oz.) (133g)
(cooked, moist heat)
Calories: 130
Protein: 26g
Carbohydrate: 0.0g
Total Fat: 2.1g
Fiber: 0.0g
*Excellent source of: Selenium
(53.6mcg)
*Good source of: Magnesium
(84.4mg),
Vitamin B6 (0.24mg), and Folate
(68mcg)
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