Products

Icelandic arctic char is the Goldilocks between fatty Atlantic salmon and lean lake trout, making it a favorite among chefs. With a sweet, fresh flavor, arctic char is well-balanced. Char is ideal for many of your favorite cooking methods, like pan-searing and broiling, and the thin fillets cook quickly. The crisped skin is delicious!

Sold in 16 oz skin-on portions, vacuum-packed and super-frozen

With its pure white flesh, high omega-3 content, and large flake, Chilean Sea Bass, also known as Patagonian toothfish, is a versatile favorite in the kitchen. 

Chilean Sea Bass is a deep-water species caught in the southern ocean near Antarctica by boats of various nationalities.  

Sold as individual 7oz skinless portions, vacuum-packed and super-frozen. 

Perfect for a classic Sole Meunière like the one that made Julia Child swoon when she first traveled to France, grey sole is just as good dredged in flour and pan-fried as it is paired with a flavorful stuffing and baked as a roulade. 

Grey sole's thin, quick-cooking fillets will help you have dinner on the table in no time, and you'll be blown away by the impeccable, clean flavor. 

Sold in 16oz packs of skinless fillets (approximately 5-8 fillets per pound), vacuum-packed and super-frozen

Cod’s little cousin, haddock is in the family of groundfish found in the North Atlantic Ocean. Fast-growing haddock are identifiable by a black spot above their pectoral fin known as “the Devil’s thumbprint;” and best known by their presence in iconic dishes like finnan haddie (cold-smoked haddock) and fish and chips. Haddock can be used almost interchangeably with any recipe calling for codfish.

Sold in 16 oz skinless portions, vacuum-packed and super-frozen

These raw, in-shell lobster tails are ready for your grill! The shell protects the meat from the flame, letting you bring the robust flavors of open-fire cooking to the sweet and tender tail meat. You can also boil, steam, or broil the tails. Or try them split down the middle and filled with butter and seasoned bread crumbs for a classic baked stuffed lobster preparation.

Sold in 12-14oz packs of raw, in-shell lobster tails (approximately 6-7oz each), vacuum-packed and super-frozen

From the French Laundry to the Royal Wedding, Loch Duart Salmon has graced the most discriminating tables in the world. 

Loch Duart Salmon carries the highest mark in French gastronomy — Label Rouge — which designates the best produced, and best tasting, products in the world. 

Striped bass have beautiful, blue-black iridescent skin and bright white flesh with a briny taste reminiscent of their open ocean upbringing.Their fillets are great pan-seared or grilled – you don’t want to miss the wonderful crispy skin. We also love them for sushi and crudo!

Pacifico striped bass are open-ocean raised, and are not the hybrid species currently farmed in freshwater ponds and lakes. Thoughtfully raised and minimally handled, these striped bass hold the highest-rating of four stars in the Best Aquaculture Practices (BAP) program.

Sold in 12 oz packs of two 5.5-6 oz skin-on fillets vacuum-packed and super-frozen

Swordfish steaks are the meatiest of fish, mild flavored and with a texture that stands up to grilling, yet takes a beautiful sear in the pan.

Sold in 16 oz packs of skin-on portions, individually vacuum-packed and super-frozen.