Honoring Your Lenten Traditions
The sacrifice is real, but no-meat Fridays don’t necessarily have to feel like it—especially when you’re preparing a delicious meal. They are so hearty and satisfying, in fact, you might even find yourself keeping these robust meals on your menu once Lent is over.
- RECIPE -
CAJUN-STYLE
FISH FILLETS
It’s easy and packed
with beaucoup flavor.
- RECIPE -
MUSHROOM
RISOTTO
Mushrooms and olives give big
meat-like flavor to this creamy risotto.
- RECIPE -
BLACK BEAN &
RICE BURRITOS
Fiber-rich beans provide a
protein boost in these burritos.
Be a Part of the Seafood Supper Club
We're proud to have Chef Andrew from North Coast Seafoods partner with us to host a series of cooking videos to help you become your own Master Chef. Learn his hacks and tips on a wide variety of recipes and cooking techniques, from the oven to the grill.
Our Big Y team prides itself on having some of the freshest food available, and our seafood department is no exception. Whether it’s a fresh catch for dinner or a pre-seasoned party-ready appetizer, our seafood department delivers. Better yet? Our seafood associates will do it with a smile. Let’s hear from some of Big Y’s own fish fanatics.
- EMPLOYEE SPOTLIGHT -
Anita
Meet Anita! Anita is an Assistant Seafood Manager in Lee, Massachusetts. She fully believes in the Big Y mission & vision of providing more than just great ingredients to customers. She has over 40 years of experience in customer and food service. If you catch her in store, she’ll be sure to share her Sole Francese recipe and offer great tips on grilling.
“I love that we are more than just a grocery store, but a company that looks out for our fellow employees and community.”
- EMPLOYEE SPOTLIGHT -
Christopher
Say hello to Christopher! Christopher works as an Assistant Seafood Manager in Clinton, Connecticut. When he’s not sharing seafood tips, he’s spending time fishing. Christopher has over 20 years of experience in fish tournaments. His best tip? Keep your seafood dish simple with just salt, pepper, oil and butter.
“My favorite part of working in the Seafood Department is helping and getting to know the customers, putting smiles on their faces and having them return to the store happy.”
- EMPLOYEE SPOTLIGHT -
Lauren
Meet Lauren! Lauren is an Assistant Seafood Manager in Springfield, Massachusetts. She’s been at Big Y since 2005 and loves how close she feels to her customers and coworkers. She’s also learned a lot about seafood in her time with Big Y. Her seafood suggestion? Some crushed crackers and butter makes a great topping for a simple white fish.
“I love the family atmosphere.”
- EMPLOYEE SPOTLIGHT -
Steve
You can meet Steve at his store in Worcester, Massachusetts, where he works as an Assistant Seafood Manager. He started with Big Y as a service clerk in 2005 and has worked his way up through nearly every department. He loves the family feel of his store and pays it forward to create a welcoming environment for his customers. His best seafood tip? Leave the skin on salmon while cooking to make it extra moist.
“My favorite part about working here is creating a welcoming environment to new customers.”
- EMPLOYEE SPOTLIGHT -
Michael
If you’re looking for great seafood tips in North Haven, Connecticut, you may run into Michael. He’s an Assistant Seafood Manager there. Michael has been with Big Y now for 5 years. In his role, he loves talking about uncommon seafood selections. One of his favorite seafood tips? Brushing your fish with mayo before roasting to keep it from drying out.
“I chose to work at Big Y because it seemed like a great place to start a career.”
Are you craving fried seafood, but you don't have time to cook? Don't worry. The Big Y Seafood Department has the best fish and chips—ever. Choose from fresh wild-caught, skinless haddock fillets, shrimp, bay or sea scallops, clam strips and more. All are made-to-order 7 days a week and prepared with canola oil with zero grams trans fats. Pick a side of onion rings or French fries. Take one bite and you're hooked!