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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...

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

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...

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, ...

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...

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

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...

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...

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

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

Whole turkey breast brined and naturally smoked in our smokehouse. Sliced thin at the c...

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

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