Mo's Seafoods Menu

A croaker fish sandwich typically includes a fried croaker fillet served on a bun with lettuce, tomato, and tartar sauce.

Breaded perch fillets, typically served on a bun with lettuce, tomato, and tartar sauce.

Porgie sandwich typically includes a breaded and fried porgie fillet, served on a bun with lettuce and tomato.

Grilled bream, typically served on a bun with lettuce and tomato, complemented by a side of tartar sauce.

Spot sandwich typically includes a seafood filling, served on bread with lettuce and tomato.

Breaded perch fillets typically include tartar sauce, lettuce, and tomato, served on a soft bun.

Croaker, typically served as a whole fish, may come accompanied by traditional sides such as fries and coleslaw, reflecting common pairings in seafood dinners.

Porgie, a seasoned and grilled fish, typically includes a blend of herbs and lemon for a subtle flavor enhancement.

Bream, typically prepared to highlight its delicate flavor, often served with a simple accompaniment of vegetables or a light sauce.

Spot, typically prepared in a manner that highlights its fresh, delicate flavor, often accompanied by a selection of vegetables or a light sauce to complement the seafood's natural taste.

Frog legs, often prepared by frying or grilling, typically include a seasoning that complements their tender, chicken-like taste.

3 pieces.

6 pieces.

Alligator meat, typically seasoned and deep-fried, served as a distinctive seafood dinner.

Perch, typically pan-fried or grilled, often comes accompanied by a selection of seasonal vegetables or a light, herbed dressing to enhance its naturally mild and sweet flavor.

10lb.

20lb.

10lb.

10lb.

15lb.

10lb.

5lb.

Alligator, sold by the pound, features fresh raw alligator meat, typically enjoyed for its unique taste and texture.

Frog legs, typically prepared by frying or grilling, offering a unique taste that is often compared to chicken, but with a more tender texture.

Fillet perch sold by the pound typically includes a fresh, raw perch fillet, prepared for various cooking methods.

Flounder, sold by the pound, is prepared fried, typically including a light, crispy batter.

Catfish sold by the pound, typically includes fresh, raw catfish for various culinary uses.

Tilapia, sold by the pound, offers a mild, versatile flavor and a medium-firm texture, making it suitable for a variety of cooking methods.

Whiting, typically prepared by frying, offers a light and delicate taste. This dish is sold by the pound and is known for its crispy exterior.

Bone-in croaker, typically fried, offering a distinctive taste and texture.

Crab legs, sold by the pound, are typically prepared by steaming to highlight their natural sweetness and tender texture. Often accompanied by drawn butter for dipping.

Crawfish, boiled and seasoned with a blend of spices, typically includes garlic butter and Cajun seasoning.

Perch sold by the pound, typically includes fresh, raw perch fillets, prepared for various culinary uses.

Wild-caught black bass, known for its mild flavor and flaky texture, typically prepared whole from the Atlantic Ocean.

Scallops sold by the pound, typically requiring preparation by the customer, offering a versatile ingredient for various cooking methods such as sautéing, broiling, or adding to dishes.

Steamed crawfish, typically includes a blend of spices and herbs for seasoning.

Steamed crab legs, typically served with a side of drawn butter for dipping.