Seafood

Pre-cooked jumbo shrimp at 16-20 per pound — peel-on or peeled. Thaw, arrange on ice wi...

Raw jumbo shrimp at 16–20 per pound — the size that takes any preparation. Peel-on (bes...

U-10 jumbo scallops — about 10 per pound, restaurant-grade. Pat very dry (this is the m...

Frozen lobster tails — restaurant-grade quality, flash-frozen at peak freshness. Thaw o...

Jumbo shrimp in light tempura batter, frozen for freshness. Deep-fry from frozen at 375...

Jumbo shrimp coated in shredded coconut and panko, frozen for freshness. Bake from froz...

Sushi-grade tuna steaks — best cooked rare to medium-rare. Coat in cracked pepper and s...

Cleaned squid rings and tentacles — ready for the pan, the grill, or the deep fryer. Co...

Tilapia fillets — mild, lean, fast-cooking. Bake at 400°F for 12 minutes with lemon, bu...

Cod fillets — thick, mild, flaky white fish. The most versatile fish in the case. Bake ...

Sole fillets — delicate, thin, fast-cooking. Dust with seasoned flour, pan-fry in butte...

Haddock fillets — the British classic for fish and chips. Mild flavour, flaky texture, ...

Halibut — thick, meaty, lean white fish steaks or fillets. The white-fish equivalent of...

Red snapper — firm, sweet, lightly fishy white fish. Pan-sear skin-on fillets in a hot ...

Orange roughy fillets — mild, flaky white fish from deep New Zealand waters. Best treat...

Fresh Atlantic salmon fillets, skin-on or skinless. Pan-sear skin-side down in a hot pa...