Founded in 1988 by John Callear, Main Harvest Seafood is backed.

Maine Harvest Seafood provides top-notch fresh fish, clams, live lobster, and all types of seafood at prices that can't be beat ! Check out our PRODUCTS page to see some of what we offer daily.

Customers at Maine Harvest Seafood
     Through our commitment, experience, and expertise Maine Harvest Seafood has established a business relationship with our customers that will last a lifetime ! Call to talk to John the owner, Mike Ferraro the business manager, or better yet stop by the store in person to see what they can do for you !

     And remember............Catering is also available.

Many of our customers have asked for seafood nutrition information when they visited our website or came into our store. We listen to our customers and are happy to post the following information for you!

Fat Content of 3-ounce cooked portions of fish and shellfish

Very low fat (less than 2.5grams total fat)
Clams            Haddock        Pike (Northern)        Red Snapper
Cod            Halibut        Pike (walleye)            Snow Crab
Cusk            Northern Lobster    Pollock (Atlantic)        Sole
Blue Crab        Mahi-mahi        Ocean Pout            Squid    
Dungeness Crab    Monkfish        Orange Roughy        Tuna (slipjack)
Flounder        Perch (freshwater)    Scallops            Tuna (yellowfin)
Grouper        Ocean Perch        Shrimp                Whiting

Low Fat (more than 2.5 grams but less than 5 grams total fat)
Bass (freshwater)    Croaker        Salmon(pink)        Swordfish
Bluefish        Mullet            Shark            Rainbow trout
Blue Mussels        Oysters(eastern)    Smelt            Sea Trout
Catfish            Salmon (chum)    Striped Bass        Wolffish (ocean catfish)

Moderate Fat (more than 5 grams but less than 10 grams total fat)
Butterfish        Salmon (atlantic)    Lake Trout    
Herring        Salmon (coho)        Tuna (bluefin)
Mackerel (spanish)    Salmon (sockeye)    Whitefish

Higher Fat (more than 10 grams total fat)
Mackerel (atlantic)    Salmon (king)

Product        Calories    Protein    Total Fat    Cal.fromFat    Sat.Fat    Omega-3    Chol.        Sodium
                    (grams)    (grams)    (percent)        (grams)    (grams)    (millgms)    (millgms)
Bass            121        20        3.9        29            0.8        0.6        72        74
Bluefish        131        21        4.5        31            1.0        0.8        63        64
Catfish            124        19        4.5        33            1.0        NA        62        67
Cod (atlantic)        87        19        0.7        7            0.1        0.1        46        58
Croaker        111        19        3.4        28            1.1        NA        65        59
Flounder        97        20        1.3        12            0.3        0.4        51        86
Grouper        97        21        1.1        10            0.2        0.2        39        56
Haddock        93        20        0.8        8            0.1        0.2        61        73
Halibut        116        22        2.4        19            0.3        0.4        34        58
Herring (atlantic)    167        19        9.6        52            2.2        1.7        64        95
Mackerel (atlantic)    218        20        15.0        62            3.5        1.0        75        95
Mahi-mahi        91        20        0.7        7            0.2        0.1        78        93
Monkfish        80        15        1.6        18            0.0        NA        26        20
Mullet            124        21        4.0        29            1.2        0.3        53        69
Ocean Perch        100        20        1.7        15            0.3        0.3        45        80
Perch (freshwater)    97        21        1.0        9            0.2        0.3        96        66
Pike (northern)    94        20        0.7        7            0.1        0.1        41        51
Pike (walleye)        99        20        1.3        12            0.3        0.3        92        54
Pollock        98        21        1.0        9            0.1        0.5        75        91
Ocean pout        84        18        1.0        11            0.3        NA        55        65
Orange Roughy    70        16        0.7        9            0.1        NA        23        71
Salmon (atlnatic)    151        21        6.7        40            1.0        1.6        61        46
Salmon (king)        191        21        11.1        52            2.7        1.5        70        50
Salmon (pink)        124        21        3.7        27            0.6        1.1        49        71
Shark            139        22        4.8        31            1.0        NA        54        84
Smelt            104        19        2.6        23            0.5        0.8        75        64
Red Snapper        106        22        1.4        12            0.3        0.3        43        68
Sole            100        21        1.3        12            0.3        NA        58        89
Striped Bass        103        19        2.5        22            0.6        0.8        85        74
Swordfish        129        21        4.3        30            1.1        0.7        41        109
Lake Trout        175        19        10.0        51            1.8        NA        51        45
Rainbow Trout    125        22        3.6        26            0.7        0.6        60        29
Sea Trout        110        18        3.8        31            0.7        0.4        88        61
Tuna (bluefin)        153        25        5.2        31            1.3        1.3        40        41
Tuna (skipjack)    110        23        1.1        9            0.3        0.3        50        39
Tuna (yellowfin)    115        25        1.0        8            0.3        0.2        48        39
Whitefish        143        20        6.2        39            1.0        1.4        64        54
Whiting        96        19        1.4        13            0.3        0.7        71        76
Wolffish        103        19        2.5        22            0.4        0.7        50        104
Clams (12 small)    126        22        1.7        12            0.2        0.2        57        95
Blue Crab        93        19        1.1        11            0.2        0.4        83        311
Dungeness Crab    91        19        1.0        10            0.1        0.3        63        314
Snow Crab        95        20        1.3        12            0.2        0.4        59        572
American Lobster    96        20        0.9        8            0.1        0.1        101        323
Spiny Lobster        119        22        1.6        12            0.3        0.4        75        283
Blue Mussels        147        20        3.8        23            0.7        0.7        48        313
Oysters (eastern)    117        12        4.2        32            1.1        0.7        93        190
 12 medium
Scallops        150        29        1.3        8            0.1        NA        56        274
 6 large or 14 small
Shrimp            113        22        1.8        14            0.3        0.3        163        157
Squid            156        27        2.4        14            0.6        NA        396        74

Note all portions are baked, broiled, steamed or boiled and cooked skinless
NA means the data was not available

We sell wholesale and retail seafood. FRESH Lobsters at Maine Harvest Seafoodclams, shrimp, fish, scallops, live lobsters, crabs (seasonal), oysters (seasonal), etc...

     Additionally, we stock various special seasonings and other products, such as Lysander's, Golden Dipt, Old Bay, etc.... We even stock a complete supply of Bisco's Italian Salsa, made locally in Pine City, NY!

Lobsters at Maine Harvest Seafood - WEEKLY SPECIALS

•    Oysters are happening !  - The best darn Oysters in the area

Fresh fish From the Sea
•    Haddock
•    Pollock
•    Cod
•    White Fish
•    Flounder
•    Grey Sole
•    Lemon Sole
•    Grouper
•    Chilean Sea Bass
•    Snapper
•    Mahi
•    Halibut
•    Atlantic Salmon
•    Sword Fish
•    Yellow Fin Tuna
•    Blue Marlin

Specialties
•    Live Lobsters
•    Soft Shell Crabs
•    Lump Crabmeat
•    Smoked Salmon Sides
•    Sea Scallops
•    Caviar
•    Fish Spiedies (my favorite)
•    Shrimp (cooked, uncooked, lg, jumbo)

Shell Fish
•    Standard and Select Oysters
•    Steamer Clams
•    Littleneck Clams
•    Topneck Clams
•    Cherrystone Clams
•    Maine Mohogany Clams
•    Virginia Oysters in shell
•    Mussels

Shrimp
•    51-60 ct. 5lb box (med)
•    31-40 ct. 4lb box (lg)
•    26-30 ct. 4lb box (xlg)
•    21-25 ct. 4lb box (xlg)
•    16-20 ct. 4lb box (jumbo)
•    6-15 ct. 4lb box (colossal)
•    26-30 ct. cooked, peeled & deveined
•    31-40 ct. cooked, peeled & deveined
•    41-50 ct. cooked, peeled & deveined
•    16-20 ct. raw, peeled & deveined
•    21-25 ct. raw, peeled & deveined

Lobster Tails 
•    7 oz Brazil
•    9 oz Brazil
•    12-14 oz Brazil
•    6-8 oz Austrailian

Crab
•    King Crab legs (jumbo)
•    Snow Crab legs (lg)
•    Stone Crab Claws
•    8 oz Jonah Crab Meat
•    16 oz Blue Crab (lump)

Please call ahead for large or special orders
We carry a full line of sauces, marinades and compliments

Maine Harvest Seafood

We sell wholesale and retail seafood....
     ....All types available!

     FRESH clams, shrimp, fish, scallops, live lobsters, crabs (seasonal), oysters (seasonal), etc...

     Best anywhere !!!

Maine Harvest Seafood
     We deliver quality & guarantee freshness !

     Catering is also available.

     Contact John Callear for current prices, and be sure to ask about our daily and weekly specials!

Seafood Nutrition

Calories
Seafood is considered to be a low-calorie food as compared to meat and poultry.  Most lean or low-fat fish (cod, flounder, sole etc.) contain less than 100 calories per a 3 oz. cooked portion.  Fattier fish (mackerel, herring, salmon etc.) contain roughly 200 calories in a 3 oz. cooked portion.  This is why seafood is a good choice for those wishing to lose or maintain an ideal weight, you can consume fewer calories and still meet your daily protein needs.

Protein
The protein in seafood does contain all of the essential amino acids.  A 3 oz. cooked portion of seafood contains one third of the average daily recommended amount of protein.  The protein in seafood is also easier to digest because it has less connective tissue than red meat and poultry.  Seafood is an excellent way for people who have trouble chewing or digesting their food to obtain their daily protein needs.

Fat
Dietary guidelines recommend fat intake to be only 30 percent of the calories eaten.  Most fish and shellfish contain less than 5 percent total fat and even the fattiest fish (mackerel and salmon) contain no more than 15 percent fat. (This is less than most ground beef, some processed meats and the fatty part of poultry products).  To get a general idea of the fat content of most fish species, look at the color of the flesh.  Lower fat species have a white or light color while fattier fish have a much darker color.  It is also important to consider the type of fat food contains (saturated or unsaturated).  A large portion of the fat in seafood is polyunsaturated fat (omega-3 fatty acid) which is another reason why seafood is a good dietary choice.

The Omega-3 Advantage
Evidence suggests that omega-3 fatty acids may help to reduce the risk of heart disease.  Research suggests that omega-3 fatty acids make blood less likely to clot and block blood vessels. There is also evidence suggesting that omega-3 fatty acid may decrease levels of some blood fat and cholesterol.  Omega-3 fatty acids are found almost exclusively in aquatic organisms, and seafood is considered the best source of it.

comparable to other protein rich foods.  Fatty fish are a good source of Vitamin D and sardines provide a reasonable amount of Vitamin A.  Most Fish and shellfish contain moderate to small amounts of minerals. Canned salmon and sardines are a good source of calcium and clams and oysters are good sources of iron, zinc, magnesium, copper, iodine and other trace minerals.

Seafood Safety

The FDA has reviewed seafood safety issues in the last decade and concluded that “the vast majority of seafood in the marketplace is safe to eat, and overall, American shoppers can be confident that the fish they buy will provide a healthful meal.”  Another study showed that the risk of illness from seafood was one illness in 250,000 servings.  The same study showed an estimated risk of illness in 1 of every 25,000 servings of chicken.
Here are some tips to help you maintain seafood quality and avoid illness:

Keep seafood cold at all times.  Keep seafood as close to 32 degrees as possible.

Avoid Cross-contamination.  Always wash hands, surfaces and utensils after touching or preparing raw seafood.

Store raw seafood in leak-proof containers or bags.

Handle and store raw and cooked seafood separately

Cook seafood properly. Always cook seafood to an internal temperature of at least 145 degrees F.  A temperature of 160 degrees F is recommended.

Cool cooked seafood as rapidly as possible

Thaw seafood properly  Frozen seafood should always be thawed in the refrigerator or under cold running water.  Never thaw seafood in standing water or at room temperature.

Seafood Safety

The FDA has reviewed seafood safety issues in the last decade and concluded that “the vast majority of seafood in the marketplace is safe to eat, and overall, American shoppers can be confident that the fish they buy will provide a healthful meal.”  Another study showed that the risk of illness from seafood was one illness in 250,000 servings.  The same study showed an estimated risk of illness in 1 of every 25,000 servings of chicken.
Here are some tips to help you maintain seafood quality and avoid illness:

Keep seafood cold at all times.  Keep seafood as close to 32 degrees as possible.

Avoid Cross-contamination.  Always wash hands, surfaces and utensils after touching or preparing raw seafood.

Store raw seafood in leak-proof containers or bags.

Handle and store raw and cooked seafood separately

Cook seafood properly. Always cook seafood to an internal temperature of at least 145 degrees F.  A temperature of 160 degrees F is recommended.

Cool cooked seafood as rapidly as possible

Thaw seafood properly  Frozen seafood should always be thawed in the refrigerator or under cold running water.  Never thaw seafood in standing water or at room temperature.