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

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

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

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

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

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 ...

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

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

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

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

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

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

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

The T-bone is the cut that lets you eat both the striploin and the tenderloin in one st...

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

Bone-in turkey drumsticks brined and naturally smoked in our smokehouse. Fully cooked —...

Mennonite-raised turkey breast cured, then smoked twice in our smokehouse for an except...

Bone-in turkey drumsticks from Mennonite-raised birds — big, dark, dramatic. Smoke at 2...

Boneless skinless turkey thigh — the dark-meat workhorse, more forgiving than breast me...

Fresh Mennonite-raised turkey wings — bigger and more meat-on-the-bone than chicken win...

Smoked turkey drumstick meat, pulled from the bone for deli use — convenient for sandwi...

Cross-cut centre marrow bones from AAA Canadian beef. Roast at 425°F for 20 minutes, sc...

Whole Mennonite-raised turkey breast rubbed with rosemary, sage, garlic, lemon zest, an...