At Daniels' BigEye Seafood your satisfaction is the key to our success. That's why we offer only the freshest seafood, at a fair cost, with a service team that is second to none.
BigEye Tuna - Thunnus Obesus - A local favorite, and our namesake. At Daniels BigEye Seafood we offer several types of tuna, which include bluefin, big eye and yellowfin. Tuna is sold by grade. Raw meat ranges from ruby red to pink. It has a distinctive flavor and firm appearance of steaks. Best grilled, broiled or baked.
Mahi Mahi - Coryphaena Hippurus - This warm water fish is caught in the open sea. Also known as Dolphin, but not to be confuses with “Flipper” it has a sweet mild flavor with lean firm meat for large moist flakes. Can be prepared broiled, sautéed, poached, baked, steamed or blackened.
Flounder - Paralichthys Dentatus - A price among many chefs for it’s tender mild flavor and delicate texture, flounder caught of the coast of North Carolina. This species is naturally high in protein and low in fat. Flounder’s cooked white meat can be dressed up for the most elegant of menu choices or battered and deep fried for the neighborhood fish fry.
Striped Bass - Morone Saxatilis -A delicate, slightly sweet mild fish found in saltwater bays and inlet channels. When cooked its opaque white meat is moderately firm with a fine flake and its high oil content keeps the meat moist. Pan fry, sauté or broil for a very tasty entrée out of the ordinary.
Swordfish - Xiphias Gladius -The unique taste of this moist yet firm slightly sweet meat is known worldwide. Steaks have a moderately high oil content and raw meat has color variation from white through orange.
BlueFish - Pomatomus Saltatrix - A very flavorful fish caught off the Atlantic Coast. Known as a strong flavored dark meat, which will flake and break up easily if skin is left on during cooking. Bluefish is an East Coast favorite of the restaurant crowd and can be prepared in any number of ways, but most like to fry.
Shrimp - Jumbo, Medium, or Small…we have them all. Great for kabobs, pasta, or just to peal and eat. If you don’t feel like doing it yourself, we’ll do it for you.
Scallops - The soft fleshy texture and delicately mild sweet flavor of scallops are enjoyed by even those who are not particularly fond of fish or other shellfish. The season for fresh sea scallops and bay scallops runs from October through March, while fresh calico scallops are available from December through May. Sea scallops and frozen scallops are available year-round.

Sushi - “We’re still Rolling…..”