Search the Counter

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

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

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 ...

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...

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

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

Fresh Mennonite-raised chicken giblets — the heart, liver, gizzard, and neck packed tog...

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

Ontario veal cutlets, pounded thin and ready for the pan. The cut for veal schnitzel, s...

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

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

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