Use our helpful serving portion recommendations to help plan your menu.
Whole Fish - 3/4 to 1 lbs. of raw fish per person.
Fillets and Steaks - 8-10 ounces raw weight per person.
Seafood - 8-10 ounces raw weight per person.
Cooked Mussels and Clams - 3-6 pieces for appetizer or 8-12 pieces as main course.
Raw Oysters and Clams - 6 or 12 pieces as an appetizer.
Shrimp - 3 pieces for appetizer or 6 as main course.