Our salmon provides
the best taste combine with our dedication to value. We
also carry seasonal varieties.
Recommended Serving
- 8 ounces
Salmon - Grill,
Broil or Bake
Trout
Our farmed trout is
very flavorful and is excellent stuffed with wild rice
stuffing. Mmmm ! Try it Barbequed !
Recommended Serving
- 8 ounces
Trout - Grill,
Broil or Bake
Sole
A nice white fish
with a mild flavor.
Recommended Serving
- 8 ounces
Sole - Grill, Broil
or Bake
Stuffed Sole
A great fillet
stuffed with our flavorful filling. Try Shrimp !
Recommended Serving
- 8 ounces
Stuffed Sole - Bake
Dry with Seasoned Stuffing or Shrimp
Cod
Perfect for Fish
and Chips, this fish has a medium flavor and is an excellent
choice for fish stews.
Recommended Serving
- 8 ounces
Cod - Broil, Stew or Bake
Halibut
Combine with fresh
vegetables and you'll have the perfect dinner. Halibut has
a mild to medium flavor and goes well with a fruit glaze.
Recommended Serving
- 8 ounces
Halibut - Grill,
Broil, Poach or Bake
Lobster / Lobster Tails
An East coast
delight, we have them whole (in season) and we carry the tails
throughout the year. Try one with a steak, you won't be
disappointed.
Recommended Serving
- One 1/2 Pound
Lobster - Boil,
Broil or Bake, Covered, Continuously Basted
Crab / King Crab
Recommended Serving
- 12 ounces
Crab - Boil, Broil
or Bake, Covered, Continuously Basted
Tiger Prawns
Pass the Seafood
Sauce, our Tiger Prawns are the taste of the sea.
Recommended Serving
- 6 ounces
Tiger Prawns -
Boil, Broil or Bake, Covered, Continuously Basted
Shrimp
Shrimp meat is a
versatile seafood. From sandwiches to stuffing's. A
flavor of freshness.
Recommended Serving
- 6 ounces
Shrimp - Boil,
Broil or Bake, Covered, Continuously Basted
Scallops
The scallop takes
well to any method of preparation, pan frying, deep-frying,
baking or broiling all produce fine results.
Recommended Serving
- 6 ounces
Scallops - Broil,
Pan Fry, Bake, Covered, Continuously Basted
Grilling Seafood
A hinged wire grill
basket is best for cooking whole fish such as trout or salmon.
It also works well for fillets of tender fish such as perch,
snapper, catfish or flounder.
Firm fish, such as tuna, salmon, or shark can be cooked
directly on the grill if handled carefully. Skewer small
shellfish such as shrimp or scallops on metal or water-soaked
wooden skewers or cook them in a grill basket. Grill
fillets over medium to medium-low heat.
Fish can cook
quickly and it is easier to slow down cook time and monitor to
not overcook. Turn fish only once. (Flipping back and
forth will break fish apart.)If using a marinade, allow
fish to soak up flavor for at least 30 minutes. Refrigerate
while soaking in marinade.
If you are going to
use the marinade as an extra sauce on top of the cooked fish or
seafood, the marinade liquid must be boiled by itself for at
least 5 minutes to cook out any bacteria that may be there from
when the fish was soaking.
W h e r e W e '
l l
M
e a t
A l l Y o u r N e e d s ! !
™
