Casino Clams inc

Found Casino Clam today looking for live blue claw crab. Ladies were very nice and very accommodating. Bought 2 dozen crabs and 3 dozen clams. Everything looked fresh. They even chucked the clams for me free of charge. Very reasonably priced. Everything was delicious!

If I could give them a zero, I would rate them with a Zero. The woman that served me was unpleasant and rude. I went to buy 15 pieces of fish, and I asked for them to be filleted. She told me it would be five dollars extra per pound for her to fillet the fish. I don’t have a problem paying extra if it costs a few dollars extra for it to be cleaned and filleted, but five dollars per pound is a bit much. I believe she didn’t want to do it, so she tried to charge me extra money. Very unprofessional, and nowhere does it state in this establishment that it costs that extra per pound to have the fish filleted. I am a small business owner in the same neighborhood, and customer service is a priority for me, and this place has deplorable customer service. Besides that, they need to clean it up. It

I went into the store to buy shrimp, clams and mussels for pasta dish. I walk in and it's all open Ice beddng with flies all over it. There are two sales people in the back. I can't even tell you if there were men and women because they were buried in their phones and didn't even acknowledge me. Not for me!!!

I like that they have a good variety of Fresh Seafood (i.e. Hake, Cod, wild Salmon) that has Not been Frozen before shipping. Everything looks to be fresh filleted and packaged in Ice for transport. Shrimp and Scallops may be hit or miss on the freezing. The thing that upsets me the most (probably because I used to work in the Hamptons as a Commercial Fisherman on a Dragger fo many years) is the facilities refrigeration system is inadequate. Once you walk in the door, it is Very warm with a strong fishy oder that shouldn't hit you in the face. High temperatures increase rates of bacterial growth, enzyme activity in the product. Low temperatures slow bacterial growth. For many seafoods, increasing the temperature from 32°F to 40°F doubles the rate of spoilage and cuts the shelf life in hal

I bought mussels and they were amazing! My family said thet were the best mussels I had ever prepared.