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

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...

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...

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

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

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

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...

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

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