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

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

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

Atlantic salmon cured with salt and sugar, then naturally cold-smoked in our smokehouse...

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

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

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

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

The mild version of our pepperettes — beef and pork, garlic, light pepper, naturally sm...

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

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

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

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

Chicken-based dry-cured sausages in the Polish kabanos tradition — long, thin, lightly ...

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

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

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

Pepperettes — small smoked sausages made from beef and pork, seasoned with garlic, papr...

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

Medium cheddar cold-smoked over maple wood until the rind takes on a deep amber colour ...

Pork sausage cured and naturally smoked over cherrywood in our smokehouse. The cherrywo...

Pork sausage made with honey, garlic, parsley, and a touch of black pepper. Sweet-and-s...

English-style cheddar cold-smoked over applewood. Sweeter smoke than maple, milder ched...

Cured Spanish chorizo — the cured version, distinct from the fresh cooking chorizo. Smo...