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. 

Mild in flavor and tender in texture, Colossal Wild Gulf Shrimp are extremely versatile and always delicious. Their impressive size and subtle, clean taste makes them worthy of the center of the plate for main courses or as the star of your party appetizers. This should be your go-to cocktail shrimp!

Sold shell-on, they can be cooked with or without their shells. (Cooking shell-on helps seal in flavor, and many chefs swear by it.) If you want to peel them before serving, their size makes that quick work. If you're grilling, the shell protects the meat.

Caught in a well-regulated fishery, Wood's Fisheries shrimp are chem-free. Since 1860, five generations of the Wood family have been landing shrimp in Port St. Joe, Florida on the Gulf Coast. Today, the boats Wood's works with are fishing from the Carolinas down around Florida and into the Gulf of Mexico and hold to a high standard of environmental stewardship and care for the product. 

Sold in 16oz packs of individually frozen (IQF) colossal shrimp, 9-12 shrimp per pound, shell on.

The restaurant gold standard, dayboat scallops make a spectacular main dish whether you’re dining out or eating in. Because they’re dry scallops and chem-free, you can get a beautiful sear in the pan. 

Dayboat scallops are unmatched in quality. They are tender and juicy with a sweet salinity as a result of their ocean habitat. These scallops only need a little salt and pepper to shine before pan-searing. They're also delicious sliced thin and served as a crudo.

Sold in 16oz packs of U10-20 scallops (10-20 per pound), 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

The largest fish found in the Gulf of Maine (the gulf of water that runs from Cape Cod to Nova Scotia), halibut might also be in the running for the best species name: Hippoglossus hippoglossus.They can grow up to 15 feet long, weigh over 100 pounds, and live to be 50 years old. Their slow-growing ways translates into dense, meaty filets with a slightly sweet, saline flavor.

Halibut's meaty fillets can withstand a number of cooking methods from pan-searing and grilling to braising. 

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

Raw shucked lobster tails from Maine! For when you want all the delectable taste of lobster without having to shuck it yourself!

These delicious lobster tails are certain to liven up your dinner table. Plump, juicy, and sweet, they are everything you love about lobster without having to pick the meat out of the shell. Poach them in butter and serve on their own with extra melted butter, or add them to dishes such as pasta or risotto for the ultimate decadent treat. Use them to make your own lobster rolls!

Sold in approximately 16 oz. packs of 5 tails, 3-4 oz. each, 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. 

Salmon bellies are the “bacon” of salmon, high in fat and full of flavor. In Japanese cuisine, salmon belly (harasu) is a rare delicacy adored by sushi lovers. 

These luscious bellies come from the fattiest part of our Norwegian Salmon. Use them in raw preparations (such as sashimi or crudo), or give them a simple dry cure and fry them up in the pan.

Sold in 8 oz packs of skinless bellies, vacuum-packed and super-frozen.

Known among chefs as the “wagyu of salmon” for its marbling, Ora King has a rich color and buttery texture. 

Skinless, small portions of Ora King Salmon are ready to go and give you a shortcut to your next meal. And they’re a great value! 

Sold in 16 oz packs of skinless mini-portions, vacuum-packed and super-frozen.

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

The soft shell season is open, and we've got the goods. These crabs were harvested in Maryland from the Chesapeake Bay.

This seasonal specialty from the Mid-Atlantic region has a dedicated following. Marylanders (and all those who have discovered this treat) can't wait to get a taste of "softies" each year.

A quick dusting of flour and a trip to the frying pan is all these really need, but feel free to follow your imagination as you dress them up. 

Don't feel intimidated by frying soft shell crabs at home.

Sold in packs of 2 crabs (about 4 inches point to point), vacuum-packed and super-frozen

Note: Pat your crabs dry with paper towels before cooking for best results. 

Also known as summer flounder, or hirame in Japanese, fluke is a favorite of recreational fishermen as well as commercial. These “chameleons of the sea” live along the ocean floor where they can camouflage themselves from predators. Fluke's delicate flavor and texture make it popular for crudo; it’s also excellent when dredged and pan-fried.

Sold in 8oz packet of skinless fillets, individually 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.