Our top three best-sellers are salmon, cod, and then blue shrimp. We sell a lot of shrimp, scallops, calamari, clams, and mussels for the Feast of the Seven Fishes at Christmastime. Octopus and smelts are also big. Myself, I make them into a Zuppa di Pesce, which is very popular. And lobster tail, too.
About scallops: we get only what we call dry scallops. They taste better, they last longer, and they're a much better product than the ones with 25% water added. When you cook those, they shrink. When you cook fresh ones, they plump up. They’re almost like a piece of candy, they’re that sweet.