#1 *** CRAB CAKES (JUMBO LUMP) *** |
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Our signature crab cakes have no bread crumbs; instead, they are chock full of jumbo lump crab meat. If you’re picky, you’ll love these!
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BREADED HADDOCK FILLETS |
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Very mild white haddock fillets lightly breaded and pre-browned.
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CHILEAN SEA BASS FILLETS |
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Skinless, boneless Chilean sea bass fillets. Sweet, juicy, and almost buttery in flavor.
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GROUPER FILLETS |
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Super mild white fillet that is firm in texture and versatile enough for any recipe. Each fillet feeds 2-3 adults.
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HALIBUT FILLETS |
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Alaskan halibut fillets that are very mild, juicy and medium in texture.
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KING CRAB CLAWS |
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These colossal giants are harvested from the Bearing sea and served at only the finest country clubs. King crab claws average between 3-5 oz. each and are laser cut for easy opening.
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KING CRAB LEGS |
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Colossal giants imported from Russia. Their size is 6-9. Each of these king crab legs are nearly one whopping pound.
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LOBSTER BISQUE (#1 RESTAURANT RECIPE) |
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Our Maine lobster bisque includes sweet tender lobster meat in a delicate blend of fresh cream gently infused with sherry wine to deliver a delightfully bold flavor you won’t forget.
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LOBSTER RAVIOLI IN LEMON PEPPER PASTA |
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Fresh lobster meat, fresh ricotta, romano cheese, bread crumbs, eggs, shallots, butter, and white wine. The ingredients say it all.
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LOBSTER TAILS ( SOUTH AFRICAN ) |
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These South African Lobster Tails are the absolute finest cold water lobster tails available. Hard to find and second to none.
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MAHI MAHI (THE PERFECT FISH FOR ANY GRILLING RECIPES) |
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Boneless, skinless Hawaiian delicacy. Mahi Mahi is a fish that is mild and firm in texture. Ideal for grilling and blackening recipes.
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ORANGE ROUGHY |
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Imported from New Zealand, orange roughy is a snow-white, flakey, mild fish.
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OYSTERS ON THE HALF SHELL |
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Extremely large oysters. Perfect for serving raw on the half shell or baking for oysters rockefeller.
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SALMON (NORWEGIAN) |
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Skinless, boneless, farm-raised North Atlantic salmon fillets. Mild, juicy and naturally sweet in flavor.
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SALMON (WILD CAUGHT COHO) |
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Wild caught Coho salmon is extremely lean, high in Omega 3 fatty acids, and more earthy in flavor than its farm-raised cousin. Because it is very lean, it cooks quicker. Reduce cooking time accordingly and do not overcook.
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SCALLOPS (COLOSSAL U10 DRY FROZEN) |
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Real scallops (not punchouts), about the size of a silver dollar and approximately 1.6 ounces per piece. They don’t float in a bowl of solution designed to fluff-up the size. These scallops are naturally big; therefore, they do not shrink as much after cooking.
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SEAWEED SALAD |
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Completely washed and seasoned with a tantalizing dressing of soy sauce, sesame oil and sesame seeds. The perfect compliment to any seafood or beef entre'.
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SHRIMP (COLOSSAL UNCOOKED) |
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Imported from “Jurassic Park,” these humongous size 8-12 shrimp are peeled, cleaned, and deveined with just a nub of a tail to hold. Perfect for the grill or boil for a shrimp cocktail.
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SHRIMP (LARGE COOKED) |
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“Not the little baby shrimp from the grocery store.” These big guys average almost one ounce per shrimp even after being cooked. Size 16-20, already cooked, cleaned, deveined, delicious, and delivered.
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SHRIMP (LARGE UNCOOKED) |
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Peeled, cleaned, and deveined with only a nub of a tail to hold. These size 16-20 shrimp are perfect for any recipe.
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SWAI FILLETS |
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These boneless, skinless fillets are extremely mild, soft and juicy in texture. Can be used for virtually any recipe and most closely resembles catfish.
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SWORDFISH STEAKS |
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Mild sashimi grade swordfish steak perfect for the grill, broiler, or skillet.
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Boneless, skinless thresher shark filets are ideal for grilling or blackening recipes. This shark fillet is extremely mild and firm in texture, closely resembling mahi mahi or chicken breast meat.
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TILAPIA FILLETS |
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Mild white tilapia fillets can used in virtually any recipe.
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TILAPIA FILLETS (TORTILLA CRUSTED) |
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Mild white tilapia fillets crusted with the perfect combination of crushed tortilla, chipotle and lime.
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TROUT FILLETS (PARMESAN CRUSTED RECIPE) |
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Boneless rainbow trout fillets crusted with a delicate mixture of Parmesan, Romano and a hint of garlic.
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TROUT FILLETS (PECAN CRUSTED RECIPE) |
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Boneless rainbow trout fillets crusted with crushed pecans, butter and a hint of garlic.
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TUNA (ALBACORE) |
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As impressive as the Ahi tuna but Albacore tuna is blond in color.
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TUNA STEAKS (AHI) |
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Crimson color, skinless, boneless, Grade AA ahi tuna steaks. Popular in five star restaurants.
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