Are you look for a sustainable fish farmer who can provide you with incredibly fresh seafood? If so, Tommy’s Seafood is just the place for you. We’re located in New Orleans, LA, and have access to some of the world’s freshest seafood. With a wide range of offerings, you’re guaranteed to find what you’re looking for.
We harvest our seafood from Lake Pontchartrain, Bayou Bienvenue, and the Mississippi River to provide our customers with the best-of-the-best. We specialize in providing you with wild-caught, sustainable seafood that satisfies your craving. Our seafood is a great complimentary dish, but you’ll find that you’ll want enough to have as an entire meal — it’s that good!
When you purchase from us, you can rest assured that we take great pride in our offerings — seafood is a way of life and we love to use what Mother Nature provides us with. Seafood isn’t just another job, it’s a way of life, and we hope that you enjoy sharing our pride and joy with us.
Read on to learn more about the seafood products that we offer at Tommy’s. You won’t be disappointed with our selection!
Seafood offerings
When it comes to fresh seafood, we’ve got you covered. Shopping at sustainable seafoodfarmers like Tommy’s Seafood isn’t only good for you, it also hugely benefits companies like us who work tirelessly to supply our customers with nutrient-rich products from American waters. Whether you like to create your own homemade seafood boil or stir up a pot of gumbo, you’re sure to find the seafood you need.
Wild Caught Shrimp
What’s a seafood spread without some wild caught shrimp? Ours range in size from 9/12 to 150/200 to accommodate any need. We harvest white shrimp and brown shrimp and offer them in many styles. Enjoy head-on, headless, EZ-PEEL, peeled, and even peeled and deveined. You can purchase them frozen, raw, ready-to-cook, or ready-to-eat. Whichever way you choose, you’re sure to love Tommy’s fresh caught shrimp.
Blue Crab
An East Coast favorite, our blue crab is offered live and whole frozen (cooked and raw). If you’re not interested in the process of cleaning your crabs before eating them, you’ll love our cleaned option. Try eating these alongside corn on the cob, with french fries, or just on their own. The sweet taste will impress you! Some consumers prefer this sweet crab with a side of butter, but their delicious taste doesn’t require any accompaniments!
Oysters
A wonderful add-on to any seafood dinner, our oysters are a delicacy. Enjoy our oysters in the shell or freshly shucked — whatever you prefer. They go wonderfully with a surf-and-turf meal or on their own. Although they’re an acquired taste, when you tase Tommy’s oysters, there’s no turning back.
Crawfish
A New Orleans staple, you can’t get crawfish any fresher than you can from Tommy’s. Our crawfish come straight from the Mississippi River to your plate, and are offered live, pre-cooked, and cleaned. Enjoy these guys alongside your seafood meal, in gumbo, or as a meal!
Interested in world-class seafood from Tommy’s?
If you’re interested in getting your hands on some of the best seafood around, Tommy’s Seafood is here for you. We’re located on 148 Harbor Circle, New Orleans, Louisiana, and you can contact us at 504-271-9735.
We can’t wait to show you what fresh-caught, sustainable seafood tastes like. We know you’ll be back for more!
Crab legs—those succulent, sweet treasures of the sea—have carved out a special place on tables worldwide. Whether served in upscale restaurants or cracked open at a lively backyard boil, they never fail to impress. But how did these crustacean limbs become such a coveted delicacy? And what role has the booming wholesale crab legs market played in their rise to fame?
Crab consumption isn’t new—far from it. The ancient Greeks and Romans relished crab, often incorporating it into lavish feasts that showcased its delicate flavors. Over in Asia, particularly Japan and China, crab has been a prized delicacy for centuries. Think kani sushi in Japan or rich Chinese crab soups, each dish celebrating the unique taste and texture of crab meat. Indigenous communities along North America’s coastlines also made crabs a staple in their diets, utilizing them as both nourishment and cultural symbols.
But here’s the twist—while people have been eating crabs for eons, crab legs as a standalone star didn’t take center stage until much later. Traditionally, crabs were cooked whole, their legs just part of the package. It wasn’t until modern seafood processing techniques evolved that crab legs stepped into the spotlight.
Fast forward to the 20th century. The seafood game was changing. As transportation networks improved and freezing technology advanced, it became easier than ever to ship crab across long distances without sacrificing freshness. This was a game-changer. Suddenly, pre-cooked, frozen crab legs were making their way into homes and restaurants far from the coast.
Alaskan king crab and snow crab legs quickly became the darlings of the seafood world. Their impressive size, rich, buttery flavor, and ease of preparation made them a hit. Restaurants proudly featured them on menus, often served with nothing more than melted butter and a squeeze of lemon. Simple. Elegant. Irresistible.
Here’s where things get interesting. The wholesale crab legs market has been a pivotal force behind the widespread availability of these oceanic delights. Wholesalers, like Tommy’s Seafood, have mastered the art of bringing high-quality crab legs to both restaurant kitchens and grocery store freezers. By sourcing from sustainable fisheries and leveraging cutting-edge freezing techniques, they ensure that the crab legs you crack open taste as fresh as the day they were caught.
Take Tommy’s Seafood, for instance. We’ve pioneered CO2 freezing at a bone-chilling -90°F. This method locks in the crab’s natural sweetness and tender texture far better than traditional freezing techniques.
Crab legs aren’t just a restaurant delicacy—they’re woven into the fabric of regional cuisines and cultural traditions. Head down to Louisiana, and you’ll find crab boils that are the stuff of legend.
In Alaska, king crab season is practically a holiday. Locals and tourists alike flock to coastal towns, eager to sample the freshest catch straight from the icy waters. Alaska’s fisheries supply much of the world’s king crab, fueling the global appetite for wholesale crab legs and supporting entire communities in the process.
Across the Pacific, crab legs have found their way into Japanese, Korean, and Chinese dishes. From delicate sushi rolls to hearty hot pots, crab’s versatility shines through. The global love affair with crab legs shows no signs of slowing down, driven by both time-honored traditions and modern culinary trends.
With industry leaders like our team at Tommy’s Seafood pushing the envelope in quality and sustainability, the future of wholesale crab legs looks brighter—and tastier—than ever. If you are ready to indulge in this delicious treat, request a quote from our team today.
