The Shrimp that started it all! Our shrimp boasts unparalleled taste and texture as well as an awesome nutrient profile, infused with flavor from the mineral-rich Atlantic waters in which they live. Stop settling for farmed shrimp found in the grocery store and switch to the WILD option. And when we say wild, we also mean heads-on, which is key to unlocking the most optimal flavor. Don't let that dissuade you; a minute of extra work is what will set our shrimp experience apart from all the rest.
Jumbo Shrimp (16-18 ct/lb)
$13.oo per pound
Colossal Shrimp (9-12 ct/lb)
$16.oo per pound
Royal Red (Pleoticus Robustus)
$20.oo per pound
Like our shrimp, ALL our fish fillets come from wild caught fish freely swimming in the vast ocean waters.
$37.oo per pound
Grouper has a mild yet distinct flavor, somewhere between Sea Bass and Halibut. The taste of most grouper is similar, with some differences in flavor and texture, depending on size, species and location of harvest.
$17.oo per pound
Mahi is a mild flaky meat with faintly sweet undertones. It has a slightly stronger flavor than a white fish but milder than swordfish.
$20.oo per pound
Orange Roughy has a very delicate, slightly sweet, mild flavor that is similar to Tilapia or Pollock. Turned out to be our best selling fillet.
Like our Shrimp and fillets, our whole fish are wild caught from the ocean. The whole fish are gutted and scaled for your cooking convenience.
Meet a Chef
$15.oo per pound
Yellowtail Snapper has a sweet, flaky meat and a mild taste making them perfect for a pan fry, baking or BBQ.
Mayhew's Market Merchandise
Gray Tank Top $20.00
White Tank Top $20.00
Black Beanie $20.00
The following is a rule of thumb for the months various shrimp can be caught. The wild caught shrimp we bring you.
Brown Shrimp - May through July
White Shrimp - August through November
Pink Shrimp - December through April
Thawing & Cooking Instructions
Our Recomendations for your enjoyment of the number one selling seafood
The most preferred method to thaw shrimp is to put them in a covered bowl and place in the bottom shelf of the refrigerator overnight for a good slow thaw.
The next best way to thaw shrimp is to put them in a bowl of cold water until thawed.
Refreezing once thawed is not recommended.
Rinse thoroughly before cooking.
If you were to go to a shrimp boil down south, you would see in short order where most of the shrimp flavor is by observing them sticking the shrimp heads in their mouth and sucking all that rich juice out of it. The shrimp heads contain most of the flavor and it would be a waste not to utilize that. It takes longer to extract the juices out of the head then it takes to cook the tail. What we HIGHLY recommend is, once thawed and rinsed well, pull the heads off and simmer them in a pan of butter, garlic butter, coconut oil, olive oil or even water. While simmering for 15-30 minutes, peal and de-vain your shrimp. Once the simmer is done, pull the heads out and you can either pan fry your shrimp in the head juice stock or BBQ, boil or steam them. Whichever way you decide to cook your shimp, pour that delicious stock into a bowl and use as a dipping sauce to take advantage of that incredibly rich shrimp flavor.
One additional tip, if you are cooking the shrimp with the shells on, have a bowl of ice water standing by to put the shrimp in once they're cooked. The shells act as insulators and they will continue to cook even when take off the heat source. That's when the meat dries out and gets rubbery. They don't need to be in the ice water long. Just long enough for you to pick them up by hand.
We hope these tips add to your taste bud experience and getting the most out of your wild caught shrimp.