Captain Billy's Seafood

07/05/2026

We'll call today, Salmon Sunday.

I still have 3 types of fresh salmon today.

Copper River Salmon, from the Copper River in Alaska. This is the only Michelin rated salmon I'm aware of, it's arguably the best salmon on earth.

Faroe Island Salmon, from the Faroe Islands, North of Ireland.

Norwegian Salmon, the Viking's filet mignon.

I also have plenty of fresh lump Maryland crab meat.

07/05/2026

This heat really got me thinking........🤔

Oyster ice cream is a centuries old dish that isn't what it sounds like. This ice cream is savory, like an oyster soup with aromatics that has been strained and frozen. The history of this dish is full of myths, and the only confirmed recipe is from The Virginia House-Wife in 1824.

07/04/2026

Due to some cancellations and no-shows, Captain Billy's Seafood has about a bushel of steamed crabs that are now available. I'm open until 6 today, and 1 to 5 tomorrow.

07/03/2026

I'm taking a lot of calls and, disappointing many customers, with the fact that I'm already sold out of a few items, and I haven't even opened for the weekend yet.

So I'd like to take a moment to try and explain the process at Captain Billy's Seafood.

About 2 weeks prior to any major holiday, 6 weeks for Christmas and New Year's Eve, I post the deadline for orders, which is almost always noon on a Monday. I tally up all of my reservations to see what has been reserved. I then check the weather forecast for that weekend, look and see if there are major events going on in our area, rub my crystal ball, and make a S.W.A.G. on what to order for that week. All of this is done after I've reviewed the sales for that weekend, the year prior.

When my order arrives, I inspect every item to ensure it meets our expectations, then separate the reserved from unreserved, pack everything in ice, and refrigerate. The reservations I receive after the order is received, are taken from the unreserved numbers, which I did my best at estimating.

Since high quality seafood is extremely expensive, and has a very short shelf life, I try to be as cautious as possible, in order to prevent a large loss.

I fully understand that not all needs can be predicted and planned, that's why I always order a good amount of extra. But when that stock is depleted, I simply can't replenish it until the following week.

I hope you all have a great weekend, and please remember, I'm going to be grumpier than usual in this heat, so bear with me.

Thank you!

07/01/2026

I'm going to go ahead and apologize in advance for my demeanor this coming weekend. The inside of that truck is going to be like a crucible, and I'm not a fan of the heat. Please ignore me and bear with me. 😁

06/29/2026

🎆JULY 4TH WEEKEND INFORMATION🎆

Hours of operation:
Friday - noon to 6
Saturday - 11 to 6
Sunday - 1 to 5

This weekend, Captain Billy's Seafood will be fully stocked with all of your favorites. The order for Blue Crabs has been placed, and there should be plenty of extras.

I will also have plenty of fresh Maryland lump crab meat, scallops, and oysters in the shell.

The fresh fish available for this weekend will be:

Copper River Sockeye Salmon
Faroe Island Salmon
Norwegian Salmon
Mahi Mahi
Cod

Please call 540-481-3288 for questions, or to reserve any product.

Thank you, and have a great weekend!

06/27/2026

06/26/2026

If you would like steamed Blue Crabs for the weekend of July 4th, I will need your order by noon on June 29th.

06/26/2026

Captain Billy's Seafood is now taking orders for the weekend of July 4th. Please call 540-481-3288 to place your order before noon on Monday, June 29th. If you would like steamed Blue Crabs for that weekend, I highly recommend pre-ordering them.

Thank you!