Clams pulled from the water that same morning can land at this counter straight off a boat. That alone makes the plastic-wrapped fish aisle at the supermarket look a little sad.
The oysters carry names from nearby shore towns, like Absecon and Longport. The scallop case holds sea scallops big enough to make you do a double take.
I like how close the whole operation sits to the water that feeds it.
This family-run spot in South Jersey works as both a wholesale supplier and a retail market. So the same seafood headed to busy kitchens is also waiting for your dinner table.
I can’t imagine a better way to shop for a summer clam bake.
New Jersey has plenty of fish counters. How many let you buy shellfish that was underwater just a few hours earlier?
Clams That Were Underwater A Few Hours Ago
Freshness has a short commute at Randall’s Seafood in Pleasantville. Local clammers bring their catch right to the market, sometimes unloading it straight from the boat.
That matters more than you might think. Clams are happiest and tastiest when they spend as little time as possible out of the water.
Brigantine clams have been part of the lineup, and the bay waters around Atlantic County are famous for good shellfish. You get to buy from a source that sits practically next door to the harvest.
Clams come in different sizes here, so plan around your recipe. Little ones shine raw or steamed, while bigger ones work nicely chopped into chowder or sauces.
Hosting a clam bake for a crowd? Asking for a larger count is a smart move, and the staff can help you pick the right size for the job.
A quick tip for home cooks helps too. Keep your clams cold and breathing, never sealed in a plastic bag, until it’s time to cook.
Store them in the fridge under a damp towel. Then scrub, steam, and enjoy that clean, briny taste of the Jersey Shore.
Your New Favorite Oyster Might Be Named After A Shore Town
Absecon Salts. Longport oysters.
These aren’t fancy brand names dreamed up in an office, but shellfish tied to real waters just a short drive from the market.
Randall’s Seafood carries local oysters from nearby growers. Oyster farmers deliver to the market, which keeps the trip from water to counter refreshingly short.
Why does local matter so much with oysters? Each one picks up flavor from the water where it grew, kind of like a tiny edible postcard.
New Jersey’s back bays give oysters a salty, ocean-forward taste. Trying a few from different spots side by side turns snack time into a fun little tasting game.
Not ready to shuck at home yet? Practice makes it easier, and a sturdy oyster knife plus a folded kitchen towel will protect your hand.
Keep the cupped side down while you work. That way the tasty liquid inside, often called the liquor, stays right where it belongs.
Serve them on ice with lemon or a simple mignonette made from vinegar and shallots. Honestly, the best local oysters barely need any help at all.
The Fish Case Reads Like A Restaurant Menu
Salmon, tuna steaks, branzino filets, flounder, Chilean sea bass, and black sea bass all show up at this counter. That’s a lot of dinner options in one glass case.
The variety makes weeknight cooking less boring. You can grill tuna on Monday, bake flounder on Wednesday, and still have choices left for the weekend.
Salmon fans have extra reason to smile. King salmon has appeared in the case, and fresh-cut salmon orders can be arranged when you call ahead.
Not sure which fish fits your plans? Ask the folks behind the counter, since they handle this seafood all day and know which choices suit grilling, roasting, or pan-searing.
Flaky white fish like flounder cooks fast and loves butter and lemon. Firmer picks like tuna and Chilean sea bass hold up well on a hot grill.
Plan to cook your fish within a day or two of buying it. Fresh fish tastes best soon after it leaves the market.
Pat each piece dry before it hits the pan. You’ll get a better crust and fewer kitchen splatters.
Good Luck Ignoring Those Giant Sea Scallops
Some sea scallops here have been described as about the size of a palm. That’s the kind of scallop that makes a regular dinner feel like a celebration.
Big scallops are perfect for searing. A screaming-hot pan, a little oil, and about two minutes per side will give you a golden crust and a tender center.
The shellfish fun doesn’t stop there. Randall’s Seafood also stocks shrimp, mussels, lobster, and crabs, including blue claw crabs and colossal lump crab meat.
Colossal lump crab meat is a crab cake maker’s dream. Those big, sweet chunks need only light binding so the crab stays the star.
Mussels are one of the easiest seafood dinners you can make. Steam them with garlic, broth, and herbs, then grab crusty bread for the leftover juices.
Blue claw crabs bring a true Jersey Shore summer feeling to the table. Cover the picnic table with newspaper and let everyone get messy together.
Lobster works for birthdays, anniversaries, or just a Tuesday that needs a boost. Nobody has to know you didn’t have a special reason.
Restaurants And Home Cooks Shop From The Same Supply
Behind the friendly counter sits a serious seafood business. Randall’s Seafood works as both a wholesale supplier and a retail market.
That double life is great news for regular shoppers. A market moving large amounts of seafood tends to keep its stock turning over quickly.
Faster turnover usually means fresher product in the case. You aren’t buying fish that has been waiting around for days hoping someone notices it.
The business is family-owned and run by Al and Jodi Glenn. A family operation often brings a personal touch that big chain stores simply can’t copy.
The company name, Randall’s Seafood of NJ Inc, was registered as a carrier back in 2001. Moving seafood around South Jersey is clearly not a new hobby for this crew.
Wholesale roots also mean the team knows its sources well. When a clammer or oyster farmer drops off a delivery, they likely know exactly where it came from.
Curious about the origin of something in the case? Just ask, because knowing your food’s story makes every bite a little more interesting.
Ask Questions, Because This Crew Knows Its Stuff
Grocery store seafood counters can feel a little rushed. At Randall’s Seafood, the staff’s seafood know-how is a big part of the appeal.
Use that knowledge to your advantage. Tell them what you’re cooking and how many people you’re feeding, and let them steer you toward a smart pick.
Shopping for a special dish or a large gathering? Giving the market some notice is a good idea, since special requests are easier with a little lead time.
Fresh salmon cut to order is one example of what planning ahead can get you. A quick call earlier in the week can save you from scrambling on party day.
Here are a few helpful questions to ask at any fish counter. What came in today, and how would you cook it?
You might also ask how long something will keep in the fridge. The answer helps you plan meals without wasting good seafood.
Driving home from far away? Ask about packing your order on ice, and bring a cooler so everything arrives cold and happy.
Early Birds Get First Pick Of The Catch
Doors open at 7 a.m., which is earlier than a lot of folks have finished their coffee. Seafood markets tend to keep fisherman hours, and this one is no exception.
Monday through Friday, the market runs from 7 a.m. to 4 p.m. Saturday hours run from 7 a.m. to 3 p.m., and the doors stay closed on Sunday.
That schedule calls for a little planning. If you’re thinking about a Sunday seafood feast, do your shopping on Saturday.
Afternoon shoppers should keep the closing time in mind too. A 4 p.m. close means this isn’t a quick stop on the way home from a late shift.
Morning visits come with a nice bonus. Clams and oysters arrive throughout the day, so stopping by early or checking back later can both pay off.
Summer weekends at the shore can get hectic, especially around holidays. Placing larger orders ahead of time keeps your beach house dinner plans running smoothly.
Bring an insulated bag or cooler on warm days. South Jersey sunshine is lovely for the beach but not so lovely for raw shellfish.
The Water Is Practically In The Parking Lot
Few seafood markets can say their supply might pull up to a dock out back. Randall’s Seafood has a waterfront setting with its own dock.
You’ll find it at 301 Ansley Blvd in Pleasantville, New Jersey. The town sits just inland from Atlantic City, close to the bays that feed so much local seafood.
That spot makes it an easy detour for shore visitors. Folks staying in nearby beach towns like Brigantine can swing by for dinner supplies without a long trek.
The property also includes a raised garden. It adds a nice touch of green to a place mostly focused on what comes out of the water.
Free parking makes the stop simple, even with a big order to load. No circling the block while your clams wait patiently in the bag.
Dogs are welcome here too, which makes it handy when your four-legged buddy rides along. Just keep a close eye on curious noses near the seafood.
Family-friendly and roomy, the market is an easy stop for groups. Kids might enjoy seeing just how many kinds of shellfish exist.
Turn One Market Run Into A Full Shore Feast
Clams for steaming, oysters for snacking, crab for cakes, and fish for the grill. One stop at Randall’s Seafood can cover an entire backyard menu.
Start with something easy for nibbling while the grill heats up. Raw oysters or steamed clams keep hungry guests busy and happy.
Next comes the main event. Grilled tuna steaks or salmon fillets cook quickly, so dinner hits the table without much fuss.
Round things out with Jersey favorites like sweet corn and tomatoes from a local farm stand. Summer in the Garden State practically builds the side dishes for you.
Feeding a crowd? Figure roughly how much each person eats, then ask the counter team to help you fine-tune the amounts.
Cleanup is easier with a simple trick. Line the table with paper and set out bowls for empty shells so nobody has to play shell hunter later.
Leftover fish makes a great next-day lunch. Flake it over a salad or tuck it into a wrap for a fresh, no-cook meal that tastes like the shore all over again.
