Since 1993, that’s how long Carino’s Seafood has been selling fresh fish and shellfish to people all across the 757. Or since 1985, depending on how you count. Back then he brought his catch to the old market down near the Williamsburg train station.
Today, tucked away just past New Town, in a “blink and you’ll miss it” offshoot of Ironbound Road, Carino’s Seafood is a well stocked, unassuming little seafood market, and a well-kept local secret.
“I learned to fish as a kid in the Outer Banks,” says Jeff Carino from behind his counter. In front of him, packed in ice, are two kinds of shrimp, scallops, oysters, salmon, tuna, mackerel and blue fish. Direct from New England he also stocks chowders and lobster bisque.
Carino looks the part of a hearty fisherman, complete with a waterproof apron and rubber LL Bean duck boots. He proudly offers suggestions for what could be for dinner. The bell affixed to the door, announcing the next customer, is always moments away from ringing.
Carino grew up in Richmond and moved to Gloucester in 1976. A first generation commercial fisherman, he’s out on his boat whenever he can be. “Crabs, flounder, rockfish,” he says of some of his most popular catches, “and in the winter, oysters and clams.” Some of the fish in Carino’s Seafood Market are caught by Carino himself and some he purchases from local seafood distributors.
When asked what fish he wishes people would be more curious to try, he answers mackerel and bluefish. “They get a bad reputation for tasting fishy,” he says, “and they do get stronger when they are older. But a fresh caught mackerel and bluefish are really, really good.”
Open Monday-Saturday, from 10am-6pm, Carino’s Seafood offers some of the freshest seafood in the greater 757 area as well as suggestions for how best to prepare them. He can steam shrimp and crabs for you in-house or you can take them home and do it yourself.
Carino’s No-Fail Steamed Shrimp:
Add Old Bay Seasoning to taste and 1/4 cup of white vinegar to 1/4 cup of water and bring to a boil. Once water is boiling, add shrimp and stir. When the water boils again, cover with lid and steam for one minute. Drain water and immediately place shrimp into cold water to stop the cooking. Sprinkle again with Old Bay to taste and enjoy!
Holy Mackerel That’s Good Fish:
Salt and pepper both sides of the mackerel. Drizzle olive oil in a frying pan over medium-high heat. Pan fry about 6 minutes per side. Squeeze lemon over the cooked mackerel.
Carino’s Seafood
4391 Ironbound Road, Williamsburg, VA