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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 ...

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

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

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

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...

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

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

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

Quiche made in-house with flaky butter pastry and a custard of eggs and cream. Rotating...

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

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

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

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...

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

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

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

Polish kielbasa — smoked pork sausage with garlic, marjoram, and pepper. Fully cooked, ...

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

Side bacon from Ontario pork belly, dry-cured and naturally smoked in our smokehouse ov...

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

Farm-raised alligator meat, cubed. Tastes like a cross between chicken and fish — mild,...