OMG I just heated up some of my new King Crab Legs. They are super easy to work with as they are already fully cooked and flash frozen. Just thaw in the frig overnight or quickly thaw in cool water for about an hour. Bring a pot (big enough to submerge the Crab Legs) of water to a boil with salt and then turn off the heat and let the Crab Legs steep in the water for 8 min. The shell is surprisingly pliable and a decent pair of scissors will cut through them with relative ease. Point is- extracting the meat is not a big deal and the meat is succulent. Simply the best Shellfish I’ve tasted. I had some with my melted lemon/garlic/herb butter which is seen in the secondary picture. I’m happy to give you some (no charge) on request.👨🍳😊
These are very tasty Shrimp skewers- perfect for any bbq setting.
I’m adding these to my inventory today 4/11/18 and I just had them for lunch- loved them. Their not over powering with the Lemon or Garlic. The flavor profile is balanced and left me thinking- TASTY!
Crazy easy to work with- just place on grill frozen- 3/4 minutes on each side and your golden.
I can’t imagine anyone not liking them- great entertainment tool. The skewers can be picked up with fingers so their an excellent hors d’oeuvre item as well.
You can even thaw- pull off the skewers- remove the tail shell and quickly stir fry.
Each box has 2 bags of 12 skewers each. So 24 skewers in a box.
If you just want a half box (12 skewers) I can make that happen
I really enjoy this tasty side dish. I’ve had them with steak, fish, and Chicken. They work with practically anything and a welcome addition to my growing selection of side dishes.
Super simple to prepare. Best thawed and then baked in a 350°f oven for 20 minutes. But you can cheat a bit and pop into oven directly from the freezer for 25-28 minutes (350°f).
Like the Clams Casino Dip this is a great entertainment tool- perfect for hors d’oeuvres or fabulous on a Sunday morning with fresh bagels.This is so easy to work with just pop in the micro (frozen, thawed) one minute at a time and stir. Repeat until dip is warm. If entertaining just transfer to a serving ramicken and surround with high quality crackers or my preferance- cut a baguette into slices and toast. For an extra touch turn baguette croutes into little garlic croutes. Either way your guest spoons some of the dip on the croute or cracker and watch the happy faces.
INGREDIENTS: Cream Cheese, Shrimp, Butter, Garlic, White Wine, Parmesan, Lemon, Mayo, and Seasonings.
Finding great breaded products are a challenge in deed. I love this breaded Flounder- it’s light and tasty. Serve with a tarter sauce or mix some ketchup and Mayo together with some chopped pickle. Also makes an awesome fish sandwich.
Cooking instructions: From frozen- separate fillets- then bake in a preheated 400°f oven for 12 min then flip and bake 12 min more.
INGREDIENTS: Flounder, Enriched Wheat Flour, Water, Bleached Wheat Flour, Modified Corn Starch, Yellow Corn Flour, Salt, Sugar, Whey, Partially Hydroginated Soybean Oil, TBHQ (to protect flavor), Yeast, Calcium Propionate (to protect freshness), Spice Extractive, Fried in Canola Oil.
Contains- Soybeans, Milk, Fish, and Wheat
This is a great soup product – loaded with crab and screams premium soup preparation. Simply heat and eat.
INGREDIENTS: Milk, Blue Crab, Half and Half, Heavy Cream, Water, Salted Butter, Onions, Wheat Flour, Beef Broth, Ground Mustard, Celery Seed, Black Pepper, Seafood Seasoning, Hot Sauce
contains MILK, SHELLFISH, WHEAT
Like the Shrimp Scampie Dip this is a great entertainment tool- perfect for hors d’oeuvres or fabulous on a Sunday morning with fresh bagels.This is so easy to work with just pop in the micro (frozen, thawed) one minute at a time and stir. Repeat until dip is warm. If entertaining just transfer to a serving ramicken and surround with high quality crackers or my preferance- cut a baguette into slices and toast. For an extra touch turn baguette croutes into little garlic croutes. Either way your guest spoons some of the dip on the croute or cracker and watch the happy faces.
INGREDIENTS: Cream Cheese, Clams, Parmesan, Gouda, Butter, Garlic, White Wine, Bacon, Lemon, Mayo, Red/Orange/Yellow Bell Peppers, and Seasonings.
These crab cakes are the best I’ve tasted. Thaw and gently flatten. In a non-stick pan, brown for 90 seconds on each side, in a little bit of oil. Or you can bake right from frozen at 385°f for 20 minutes. For best results brush with a little melted butter first.
INGREDIENTS- Crab (Blue), Whole Milk, Mayonnaise (Soybean Oil, Whole Eggs, Vinegar, Water, Egg Yolks, Salt Dextrose, Sugar, Lemon Juice), Cornmeal, Salted Butter, Red Peppers, Onions, and Seasonings.
Contains- Egg, Milk, Shellfish, Soybeans
Classically Escargot are served in their shell with a garlic herb butter. So I’ve created my version by combining the Escargot with a garlic/Shiitake Confit and wrapping in pastry. Incredibly easy and elegant! Right from the freezer onto a parchment paper lined cookie sheet and bake at 400°f for 15 minutes.
Upon further testing I’ve decided some of my melted garlic/herb butter would make a great dipping sauce. So as of Jan 2, 2018 I’m including a log of said butter for each bag of Escargot. Just melt the herb butter in the micro-nice and gentle like. I like to present the Escargot on a serving tray with the melted butter in a little ramiken and then the guests can either dip in the butter or spoon over the top- your choice. One thing for sure- the Butter takes it in for a touchdown.👨🍳👌
Escargot, Puff Pastry, Onions, Fresh Garlic, Shiitake Mushrooms, Fresh Parsely, Fresh Thyme, Fresh Rosemary, Whole Butter, Fresh Lemon Juice, Extra Virgin Olive Oil, Red Pepper Flakes, Kosher Salt, Black Pepper
One look at my Tilapia fillet and you know it was frozen right out of the water. This is a very mild fish perfect for training children to develop a palate for seafood. Best pan seared, baked or broiled. Thaw overnight in the refrigerator or float in cold water for 20 minutes.
This is one of the most versatile fish on the planet.
It’s a firm filet so it can be grilled with relative ease. Pan seared- baked- broiled- poached- this fish can handle it all. It also has a pleasant flavor without being bland. The filets are physically gorgeous as well.
These are large peeled and deveined shrimp that are individually quick frozen so you just take out of the freezer what you need. These shrimp are great for the sauté pan. Perfect for Shrimp Scampi and ideal for stuffing. Thaw and pat dry between 2 sheets of kitchen towels. Don’t forget to season- a little salt and pepper goes a long way!
The work is already done with these cooked shrimp. All you have to do is thaw and eat. These shrimp are not designed for cooking. However if you add to a stir fry or any other cooked preparation please add at the very end so as to just bring to temperature.
This Tuna has very little fat- it is best prepared rare. I would strongly caution against grilling because its very difficult [not impossible] to achieve the precise targeted doneness. My recommendation is to pan sear but even this has to be done with focus. Get your pan VERY HOT add a little neutral oil [ex. canola] – season both sides of Tuna with a little salt and pepper- lower no more than 2 pieces of Tuna at a time into the pan- 45 seconds on each side- THAT’S IT! When taking out of pan place SPACED OUT on serving plate. If the Tuna is to close to each other they will continue to cook each other beyond normal carry over cooking. I suggest slicing the Tuna and fanning out on the dinner plate to show off the nice rare center. Any sauce should be drizzled around the Tuna as to not cover the beauty of the Tuna itself.
This prepared item is a favorite for it’s ease of preparation and flavor profile. For those nights you don’t want to cook but still want something special for the dinner table. Right from the freezer into a 350°f oven for 20-23 minutes. All ovens are different so err on the side of less cooking time. Nothing worse than over cooked fish.
This is the meatiest of the premier fish. Naturally endowed for the grill this dense fillet is my personal favorite fish. Just thaw overnight in the refrigerator or float in cold water for 15 minutes. When ready to cook remove from package and pat dry between 2 sheets of kitchen towels. Best grilled but can also be pan seared, baked or broiled. Don’t forget to season- a little salt and pepper goes a long way.
This pacific treasure is one of the premier fish on our planet. This is a 100% usable fillet completely devoid of skin and bones. Just thaw overnight in the refrigerator or float in cold water for 20 minutes.When ready to cook remove from package and pat dry between 2 sheets of kitchen towels. This Halibut is best pan seared, baked or broiled. Don’t forget to season- a little salt and pepper goes a long way.
These are as large as Sea Scallops get. They are dry’s so they have never soaked in a preserving liquid. Just thaw and cook. Like all my raw seafood items I recommend patting the scallops dry between 2 sheets of kitchen towels. I love pan searing the scallops in light olive oil. Don’t forget to season- a little salt and pepper goes a long way.
These crab cakes are the best I’ve tasted. Thaw and gently flatten. In a non-stick pan-brown for 90 seconds on each side (in a little bit of oil).I like to put a teaspoon or so of Whole Butter in to the hot oil just before laying the Crab Cakes in the pan. Another option is baking them as is from frozen in a 385f oven for 20 minutes. Brushing with a little melted butter first is a good idea. But it should be noted- my preferance is the thaw and brown in a pan technique.
INGREDIENTS: Crab (Blue), Whole Milk, Mayonaise (Soybean Oil, Whole Eggs, Vinegar, Water, Egg Yolks, Salt, Dextrose, Sugar, Lemon Juice), Bread Crumbs (Plain Wheat), Wheat Flour, Salted Butter, Red Peppers, Onions, and Seasonings.
Contains- Eggs, Milk, Shellfish, and Soybean
The Norwegians know their Salmon and this Salmon fillet is proof of that. Just thaw overnight in the refrigerator or float in cold water for 15 minutes. Take out of package and pat dry between 2 sheets of paper towels. Best pan seared but can be broiled, baked or grilled. Be careful not to overcook- should be a little pink in the middle.
This is a wild caught fillet considered the Rolls Royce of fish fillet.This Sea bass has a distinctive flavor and texture so if you do not have a relationship with this fish I would encourage you to try it in a good restaurant first before purchasing a whole box. best pan seared, baked or broiled. Just thaw in the refrigerator overnight or float in cold water for 20 minutes.
This wild caught treasure is a New Zealand fish. Known for its mild but elegant flavor profile- it is best pan seared but also bakes well. This is a thin fillet so be careful not to overcook. Just thaw overnight in the refrigerator or float in cold water for about 10 minutes.
The Tortilla Crusted Tilapia with Chipotle and Lime is a real treat. Just heat and eat. It has a light spice heat- just hot enough to give it a little edge but not spicy. This is a universally enjoyed fish item that is flavorful and super easy to prepare.
Simply bake (frozen) in a pre heated 385°f oven for 23 minutes.