We have an Asian market that carries live geoduck when available and also live Dungeness and Golden crab. As far as being regulars for us, they are treats more or less. Local, seasonal seafood is more of a regular thing. We have several species of claw less lobster of which only one is harvested commercially. The others have to be taken underwater by diving. Our favorite fish, until recently, could only be taken by spearfishing. When in season we often get stone crab claws and live Louisiana crawfish. I'm very particular about fin fish and will only purchase from a reliable source or if I can see the whole fish. Sea scallops have to be dry packed and the only kind of canned tuna we buy is yellow fin packed in olive oil and from either Spain or Italy. I admit I am a seafood snob!
