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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...

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...

Imported Italian linguine. The flat profile catches creamy and seafood sauces better th...

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...

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

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

Imported Italian casarecce — short twisted scrolls from Sicily. The curl grips sauce; t...

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

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...

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

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

Split Mennonite-raised wings pre-marinated in our house honey-garlic sauce — honey, gar...

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

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

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

Whole Cornish hen — a small, young bird, typically 1–1.5 lbs. One per person. Spatchcoc...

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

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

Portuguese chouriço — cured pork sausage seasoned with smoked paprika, garlic, and red ...

Bone-in lamb shanks, trimmed clean. The slow-cook classic across every Mediterranean cu...