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

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

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

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

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

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

Cross-cut shanks of Ontario veal, bone-in with the marrow at the centre — the cut Itali...

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

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

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

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...

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

Cap meat — properly called the spinalis dorsi — is the muscle that sits on top of the r...

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

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

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

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

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

Boneless skinless Mennonite-raised chicken breast, cubed, skewered, and marinated in ol...

Thinly sliced raw beef tenderloin, the appetizer that made Harry's Bar in Venice famous...

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

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

Boneless pork loin butterflied, stuffed with a Mediterranean filling of sundried tomato...