LP Seafood & Specialty

LP Seafood & Specialty Your trusted partner for seafood and specialty foods.

06/17/2026

A “dry” scallop is typically shucked and packed without chemical treatment. But not every scallop marketed as “dry” is created equal. Some are briefly dipped in sodium tripolyphosphate (STP), a solution that helps the scallop retain water.

The result? More moisture released in the pan and a sear that never quite lives up to expectations.
That’s why we obsess over sourcing and grading. In seafood, you have to look beyond the label to understand how a product will actually perform in the kitchen. When your reputation depends on every plate leaving the pass perfectly, those details matter.

At LP Seafood & Specialty, our job isn’t just delivering seafood. It’s being the partner you trust to sweat the details.

06/01/2026

Tuna availability is strong and steady right now, and our team is making every cut count.

At LP Seafood & Specialty, each fish is carefully graded, handled, and cut to chef specifications with accuracy, consistency, and respect for the product. From whole fish to custom loins, we help NYC chefs get the quality they need, exactly how they need it.

Because with tuna, it’s not just about supply it’s about trust, technique, and ex*****on.

For availability, specs, and pricing, reach out to your LPSS rep or email [email protected].

Not all tuna is created equal.Before a single loin ever reaches a chef’s cutting board, every fish we buy goes through a...
05/28/2026

Not all tuna is created equal.

Before a single loin ever reaches a chef’s cutting board, every fish we buy goes through a rigorous grading process at LP Seafood & Specialty. Tail cuts. Core samples. Color evaluation. Fat content. Flesh consistency.If it doesn’t meet our standards for sushi quality, it doesn’t make the cut. Period.

That discipline starts with trusted fishermen and sourcing partners around the world and continues with meticulous cold chain management and full lot traceability back to the individual fish. Because precision, transparency, and consistency matter when quality is non-negotiable.

This is what “premium” actually looks like behind the scenes.

Market notes for the week 📑Halibut is tight and pricing is high, so plan ahead on menus.Salmon remains limited and in hi...
05/25/2026

Market notes for the week 📑

Halibut is tight and pricing is high, so plan ahead on menus.

Salmon remains limited and in high demand, while tuna availability is in a good place.

Lobster supply is looking favorable right now, with pricing still on the lower side.

Soft shells are between runs, so expect lighter availability until the weekend. Wild striped bass landings have picked up, and tray-packed frozen stone crab is available now that the season has ended.

For availability, specs, and pricing, reach out to your LPSS rep or email [email protected].

05/22/2026

Busy holiday weekends don’t leave room for guesswork. Our team understands the routes, timing, and coordination it takes to keep orders moving efficiently and arrive when kitchens need them.

From cut-to-spec product to packed routes, LPSS delivers across NYC, New Jersey, Connecticut, and the continental U.S. with the details handled.

05/17/2026

Salmon season is opening up, and chefs know the details matter.

At LP Seafood & Specialty, every order is cut, inspected, packed, and handled with the precision your kitchen depends on from our cutting tables to your walk-in.

Need salmon cut to spec?
Email [email protected] or DM us to get started!

Before it ever reaches the kitchen, it passes through the hands that know what chefs expect.Cut to spec, inspected with ...
05/09/2026

Before it ever reaches the kitchen, it passes through the hands that know what chefs expect.

Cut to spec, inspected with care, packed for service, and handled with the kind of precision restaurants demand.

Need seafood handled right? DM us or email [email protected].

Chefs, here’s what’s moving this week 🌊Lobster is in a strong position with pricing still on the lower side, making it a...
05/07/2026

Chefs, here’s what’s moving this week 🌊

Lobster is in a strong position with pricing still on the lower side, making it a smart feature for Mother’s Day menus and seasonal specials.

Tuna supply is also strong right now, giving chefs a reliable option for crudo, sashimi, tartare, and high-volume raw applications.

Soft shell season is in full swing, while halibut and salmon remain tight and require more planning. Stone crab season has ended, but we still have frozen, tray-packed stone crab available while inventory lasts.

Copper River wild salmon is expected to open for fishing on May 22, with limited availability at the start.

For availability, pricing, and nationwide delivery, reach out to your LPSS rep or email [email protected].

05/06/2026

Don’t hold the line on ordering for Mother’s Day you know how fast the good product moves when the weekend hits.

New Caledonian blue shrimp carpaccio, dialed in.

Chef Gina lets the product lead: South Pacific Caledonian blue shrimp, thin-sliced and finished with housemade marinade, seasonal watermelon radish, chive oil, and fresh greens for a clean, bright finish.

Sweet, delicate, and built for raw applications, these blue shrimp bring a polished edge to crudo, carpaccio, chilled seafood plates, and chef-driven spring menus.

Also on hand: Florida rock shrimp firm, sweet, and lobster-like in bite. Perfect for salads, pastas, fried shrimp features, seafood towers, and any dish that needs texture without losing elegance.

Mother’s Day prep starts now.
Reach out to your LPSS rep or email [email protected] for availability

Softshell season isn’t subtle and neither are we about it!Fresh, sweet, and fleeting, these softshell crabs are in that ...
05/01/2026

Softshell season isn’t subtle and neither are we about it!

Fresh, sweet, and fleeting, these softshell crabs are in that perfect window chefs wait all year for. No fillers, no distractions just clean product that speaks for itself the second it hits the pan.

If it’s not on your menu yet, you’re already behind.

Hit your LPSS rep or DM us let’s get them in your kitchen before the window closes.

Address

405 Barretto Street
New York, NY
10474

Opening Hours

Monday 6am - 12am
Tuesday 6am - 12am
Wednesday 6am - 12am
Thursday 6am - 12am
Friday 6am - 12am
Saturday 5pm - 9pm

Telephone

+17183282691

Website

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