Tony & Sons' Seafood.... "Get Fresh With Us!"

 

 

Tony & Sons' Seafood, 

Independently owned and operated for more than 25 years,  
located in Connecticut's beautiful Litchfield County.

   


Our Retail Store is open daily Tuesday through Saturday, 
while our Wholesale Business is open Monday through Saturday. 
 Tony's offers top quality hand cut Fish Fillets, All Natural Sea Scallops, Live Maine Lobsters, 
Shellfish from New England fishing grounds and many other Wild Caught All Natural items.
 


Not many seafood retailers can say that they personally 
select all of their product on every delivery, we do!  



Each and every trip to the seafood market starts with our FDA certified refrigerated truck.
  While in the market place we hand inspect and select from the "top catch", 
thus making our product the freshest! 
 On your next trip to a fish market, ask the clerk where the fish is from, 
if they don't have the answer, come and see us.

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New!!

 

Chef Ian's Louisiana Style Fried Catfish, Spicy Cajun.
Served with Tony's Cajun Fries & Store made Coleslaw.
Made to order every Thursday - Saturday 11:00am to close
(Sweet Southern Tea!! Fresh Brewed Daily! Save $1.00 with the purchase of a fried basket.)

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Tony's Fish Fry!!

SERVING GREAT FRESH SEAFOOD!
Cooked to Order, walk or phone in!


HOME OF THE BIG DEAL!!


(SEE FISH FRY TAB FOR DETAILS)
THURSDAY, FRIDAY 11-7pm  & SATURDAY 11-3pm

FISH 'N CHIP BASKET SERVED WITH TONY'S FRIES,
COLESLAW AND TARTAR SAUCE.
$9.99



Check out the "FISH FRY" Tab for the full Menu

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“Grillin” Tips from Tony


2-4 Pound Jumbo Lobsters:  
Boil lobster for three minutes, then place lobster on grill back side down.
Grill 3-5 minutes per side. Split lobsters should be basted with melted butter. 

4-6 Pound Jumbo Lobsters:  
Boil lobster for three minutes, then place lobster on grill back side down.
Grill 5-8 minutes per side. Split lobsters should be basted with melted butter. 

4 oz. Lobster Tails: 
Placing lobster tails shell side down, grill for 2-4 minutes at medium heat.
Turn and grill other side for 3-4 minutes, until the meat is opaque.
Return lobster tails to shell-side down position and baste
melted butter or margarine mixed with lemon juice. 

8 oz. Lobster Tails:
Placing lobster tails shell side down, grill for 4-5 minutes at medium heat.
Turn and grill other side for 5-6 minutes, until the meat is opaque.
Return lobster tails to shell-side down position and baste melted butter or margarine mixed with lemon juice. 

16-20 Count Raw Shrimp:  
Place shrimp on a skewer and cook for 2-4 minutes per side,
taking care not to overcook. Try a twist of lemon and season to taste! 

All Natural Sea Scallops: 
Grill Scallops wrapped in aluminum foil.
Baste scallops with butter, oil, or marinade and cook over a direct heat source,
until opaque and moist on the inside. 

** Seafood cooks quickly so take care not to overcook. 
Fish is done when just turning opaque and close to the point of flakiness. 
Cook fillets directly over the heat source and always start with the skin side up. 
 If the skin has been removed, the skin side will appear slightly darker. 
By cooking this way, the natural fat carried beneath the skin will be drawn into the fillet,
keeping it rich and moist.When turned, this leaves the more attractive side up for perfect presentation. 





Retail Store hours

  • Tuesday 9-2
  • Wednesday 9-5 
  • Thursday 9-6
  • Friday 9-7
  • Saturday 9-3
  • Sunday - FAMILY DAY
CHECK OUT EXTENDED HOLIDAY HOURS 
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