Brought to you by Steelhead Food Co.1 LB Frozen Packs Wild fresh perch has a moist, translucent, deep-pink flesh with no fishy odour. Cooked, the lean meat is white, with a mild, sweet flavour and firm but with a flaky texture.&nbsp; COOK METHOD:DEEP FRY: 3 mins @ 350 - 360 degrees FOVEN BAKED: 13-15 mins @ 425 degrees FAIR FRYER: 8-10 mins @ 380 degrees F

Brought to you by Steelhead Food Co.1 LB Frozen PacksWild fresh perch has a moist, translucent, deep-pink flesh with no fishy odour. Cooked, the lean meat is white, with a mild, sweet flavour and firm but with a flaky texture. COOK METHOD:DEEP FRY: 3 mins @ 350 - 360 degrees FOVEN BAKED: 13-15 mins @ 425 degrees FAIR FRYER: 8-10 mins @ 380 degrees F

Beer Battered Yellow Perch Taco Cut - FROZEN - 1LB PACK

Lake Erie

Brought to you by Steelhead Food Co.Wild Lake Erie Pickerel/WalleyePackaged and frozen in approx. 1lb packages. The flavour is sweet and mild and is great for people who are looking for a fish without that “fishy taste”. COOK METHOD:DEEP FRY: 4 mins @ 375 degrees FOVEN BAKED: 22-24 mins @ 425 degrees FAIR FRYER: 12-14 mins @ 380 degrees F

Brought to you by Steelhead Food Co.Wild Lake Erie Pickerel/WalleyePackaged and frozen in approx. 1lb packages.The flavour is sweet and mild and is great for people who are looking for a fish without that “fishy taste”.COOK METHOD:DEEP FRY: 4 mins @ 375 degrees FOVEN BAKED: 22-24 mins @ 425 degrees FAIR FRYER: 12-14 mins @ 380 degrees F

Beer Battered Pickerel Fillets FROZEN - 1LB Packs

Brought to you by Steelhead Food Co.REGULAR BREADEDRaw, Pacific White Shrimp, Tail-On26/30 Ct / per LB / Box / 908g Tender shrimp in a light, crispy breading.Perfect as an appetizer, or for dinner.Serve with your favourite cocktail or seafood sauce.

Brought to you by Steelhead Food Co.REGULAR BREADEDRaw, Pacific White Shrimp, Tail-On26/30 Ct / per LB / Box / 908gTender shrimp in a light, crispy breading.Perfect as an appetizer, or for dinner.Serve with your favourite cocktail or seafood sauce.

Breaded Butterflied Shrimp - 26/30 - 908g - FROZEN - ON SALE!!!

Ocean Jewel

Brought to you by Steelhead Food Co.HOT &amp; SPICY BREADED POPCORN SHRIMPNet Weight: 1.13 Kg (2.5 LB bag) HIGHLIGHTS: • Quick and easy re-therm. Deep fry for 3 minutes.

Brought to you by Steelhead Food Co.HOT & SPICY BREADED POPCORN SHRIMPNet Weight: 1.13 Kg (2.5 LB bag)HIGHLIGHTS: • Quick and easy re-therm. Deep fry for 3 minutes.

Hot & Spicy Breaded Popcorn Shrimp - 2.5LB - 1.134KG - FROZEN - ON SALE!!

Brought to you by Steelhead Food Co. Check out this easy recipe from (Photo Credit): <a href="https://www.sugarlovespices.com/easy-oven-baked-salmon-steaks/?fbclid=IwZXh0bgNhZW0CMTAAAR21anmnUCB67qDLPadpDkUZ6UNT1ccN9aoVcLLRY9jJNtr7deWCyOhhv-E_aem_uJJDk866MhD_84z8VjrmYQ" rel="noopener noreferrer" target="_blank">https://www.sugarlovespices.com/easy-oven-baked-salmon.../</a>.Easy Oven baked Salmon steaks, is a great weeknight meal idea, that takes no time at all. The salmon is flavoured by the bed of onion/garlic that it sits on, and all those herbs and spices, topped with lemon, all baked to a caramelized goodness, for an end result that is mouthwatering and spectacular. This is a must try!.INGREDIENTS:2 Salmon steaksEVO oil2 whole garlic cloves1 onion sliced into ⅛ inch rounds1 heaping Tsp dried oregano1 Tbsp fresh chopped parsleyPinch of chili flakes4 lemon slices.INSTRUCTIONS:1. Pre-heat oven to 375° F2. Rinse salmon steaks in cold water/ pat dry with paper towel.3. Season both sides with salt, pepper, dried oregano.4. In a med baking dish big enough to fit both salmon steaks, drizzle in evo oil enough to coat bottom of pan. Place onion slices/ garlic and season with salt &amp; pepper.5. Put the salmon steaks on top of the onions &amp; garlic. Drizzle with more evo oil, and sprinkle some chili flakes in and on top.6. Grab your lemon slices and place two on each salmon steak. Throw some of the fresh chopped parsley on top, then place the baking dish on the middle rack of the preheated oven.7. Bake for 20-25 mins or until internal temp reads 125°F-130°F. If you are using wild salmon the internal temp should be 120°F-125°F.8. Take out of oven and let rest 5 mins.With a spatula, scoop up the salmon steaks and place on to a plate. With a spoon, grab some of the caramelized onion on the bottom of the pan and put on top of the salmon. You could sprinkle some more fresh parsley and squeeze the lemon on top.<ul><li>Ready to serve!</li></ul>

Brought to you by Steelhead Food Co.Check out this easy recipe from (Photo Credit): https://www.sugarlovespices.com/easy-oven-baked-salmon.../.Easy Oven baked Salmon steaks, is a great weeknight meal idea, that takes no time at all. The salmon is flavoured by the bed of onion/garlic that it sits on, and all those herbs and spices, topped with lemon, all baked to a caramelized goodness, for an end result that is mouthwatering and spectacular. This is a must try!.INGREDIENTS:2 Salmon steaksEVO oil2 whole garlic cloves1 onion sliced into ⅛ inch rounds1 heaping Tsp dried oregano1 Tbsp fresh chopped parsleyPinch of chili flakes4 lemon slices.INSTRUCTIONS:1. Pre-heat oven to 375° F2. Rinse salmon steaks in cold water/ pat dry with paper towel.3. Season both sides with salt, pepper, dried oregano.4. In a med baking dish big enough to fit both salmon steaks, drizzle in evo oil enough to coat bottom of pan. Place onion slices/ garlic and season with salt & pepper.5. Put the salmon steaks on top of the onions & garlic. Drizzle with more evo oil, and sprinkle some chili flakes in and on top.6. Grab your lemon slices and place two on each salmon steak. Throw some of the fresh chopped parsley on top, then place the baking dish on the middle rack of the preheated oven.7. Bake for 20-25 mins or until internal temp reads 125°F-130°F. If you are using wild salmon the internal temp should be 120°F-125°F.8. Take out of oven and let rest 5 mins.With a spatula, scoop up the salmon steaks and place on to a plate. With a spoon, grab some of the caramelized onion on the bottom of the pan and put on top of the salmon. You could sprinkle some more fresh parsley and squeeze the lemon on top.Ready to serve!

Bone-In Atlantic Salmon Steaks - FROZEN -  4 PC VAC PACK

Premium Canadian - FARMED

Brought to you by Steelhead Food Co.Wild Lake Erie Pickerel/WalleyePackaged and frozen in approx. 5lb packages. The flavour is sweet and mild and is great for people who are looking for a fish without that “fishy taste”. COOK METHOD:DEEP FRY: 4 mins @ 375 degrees FOVEN BAKED: 22-24 mins @ 425 degrees FAIR FRYER: 12-14 mins @ 380 degrees F

Brought to you by Steelhead Food Co.Wild Lake Erie Pickerel/WalleyePackaged and frozen in approx. 5lb packages.The flavour is sweet and mild and is great for people who are looking for a fish without that “fishy taste”.COOK METHOD:DEEP FRY: 4 mins @ 375 degrees FOVEN BAKED: 22-24 mins @ 425 degrees FAIR FRYER: 12-14 mins @ 380 degrees F

Beer Battered Pickerel Fillets FROZEN - 5LB Packs

Brought to you by Steelhead Food Co.5 LB Frozen Packs Wild fresh perch has a moist, translucent, deep-pink flesh with no fishy odour. Cooked, the lean meat is white, with a mild, sweet flavour and firm but with a flaky texture.  COOK METHOD:DEEP FRY: 3 mins @ 350 - 360 degrees FOVEN BAKED: 13-15 mins @ 425 degrees FAIR FRYER: 8-10 mins @ 380 degrees F

Brought to you by Steelhead Food Co.5 LB Frozen PacksWild fresh perch has a moist, translucent, deep-pink flesh with no fishy odour. Cooked, the lean meat is white, with a mild, sweet flavour and firm but with a flaky texture. COOK METHOD:DEEP FRY: 3 mins @ 350 - 360 degrees FOVEN BAKED: 13-15 mins @ 425 degrees FAIR FRYER: 8-10 mins @ 380 degrees F

Beer Battered Yellow Perch Taco Cut - FROZEN - 5LB PACK

Brought to you by Steelhead Food Co Catfish has a&nbsp;slightly sweet, mild flavor&nbsp;with a dense, moist texture, less flaky than other white fish once cooked. The fish absorbs the seasonings and is usually coated with cornmeal, allowing you to enjoy the combined flavors. Try out this awesome recipe!Compliments of: eating well.com Crispy Baked Catfish This baked catfish has a crispy cornmeal coating with a hint of spice from Cajun seasoning, while the interior stays flaky and moist. Serve with tartar sauce, lemon wedges or your favourite hot sauce and a green salad on the side. Ingredients<ul><li>Cooking spray</li><li>½ cup fine plain yellow cornmeal</li><li>¼ cup all-purpose flour</li><li>1 tablespoon salt free Cajun seasoning</li><li>1 large egg</li><li>4 (5 ounce) catfish fillets</li><li>½ teaspoon salt</li><li>Tartar sauce and lemon wedges&nbsp;(optional)</li></ul> Directions<ol><li>Preheat oven to 450°F. Line a large rimmed baking sheet with foil and top with a wire rack. Coat the rack with cooking spray.</li><li>Stir cornmeal, flour and Cajun-Creole seasoning blend together in a large shallow dish. Whisk egg in a separate shallow dish.</li><li>Pat fillets dry with a paper towel and sprinkle evenly with salt. Working with 1 fillet at a time, dip in the egg to coat, letting excess egg drip back into the dish. Then dredge in the cornmeal mixture, turning to coat both sides. Transfer to the prepared rack on the baking sheet. Repeat with the remaining fillets. Coat the tops of the fillets with cooking spray.</li><li>Bake until crispy and golden, 15 to 20 minutes, turning the fillets over and coating with cooking spray halfway through. If desired, serve with tartar sauce and lemon wedges.</li></ol>

Brought to you by Steelhead Food CoCatfish has a slightly sweet, mild flavor with a dense, moist texture, less flaky than other white fish once cooked. The fish absorbs the seasonings and is usually coated with cornmeal, allowing you to enjoy the combined flavors.Try out this awesome recipe!Compliments of: eating well.comCrispy Baked CatfishThis baked catfish has a crispy cornmeal coating with a hint of spice from Cajun seasoning, while the interior stays flaky and moist. Serve with tartar sauce, lemon wedges or your favourite hot sauce and a green salad on the side.IngredientsCooking spray½ cup fine plain yellow cornmeal¼ cup all-purpose flour1 tablespoon salt free Cajun seasoning1 large egg4 (5 ounce) catfish fillets½ teaspoon saltTartar sauce and lemon wedges (optional)DirectionsPreheat oven to 450°F. Line a large rimmed baking sheet with foil and top with a wire rack. Coat the rack with cooking spray.Stir cornmeal, flour and Cajun-Creole seasoning blend together in a large shallow dish. Whisk egg in a separate shallow dish.Pat fillets dry with a paper towel and sprinkle evenly with salt. Working with 1 fillet at a time, dip in the egg to coat, letting excess egg drip back into the dish. Then dredge in the cornmeal mixture, turning to coat both sides. Transfer to the prepared rack on the baking sheet. Repeat with the remaining fillets. Coat the tops of the fillets with cooking spray.Bake until crispy and golden, 15 to 20 minutes, turning the fillets over and coating with cooking spray halfway through. If desired, serve with tartar sauce and lemon wedges.

Lake Erie Catfish Fillets VP - FROZEN

Brought to you by Steelhead Food Co Great Lakes Freshwater Cleaned Smelt.&nbsp;Origin Canada.&nbsp; Wild caught, naturally! No preservatives. No additives.&nbsp;Net Wt 16 oz / 1 lb bag (454g)&nbsp; Our freshwater lake smelt are harvested daily, in season, from Canada's Great Lakes, wild caught naturally and enjoyed around the world. We take great pride in preparing our premium-quality lake smelt, continuing a proud tradition that began in 1911.&nbsp; Keep frozen. Individually frozen. Important - For best results, do not over cook. Keep solidly frozen. If defrosted, use immediately. Do not refreeze.&nbsp; Quick and easy recipe preparation:&nbsp; Dip Great Lakes Food smelt in warm water to remove glaze.&nbsp;Choose cooking method below.&nbsp; Breading Recipe: Dip smelt in mixture of 1 egg, 1 tablespoon cold water and 1/2 teaspoon salt, beaten together. Drain, then roll in dry bread crumbs, cornmeal or flour, whichever preferred, covering thoroughly. Proceed with desire cooking method.&nbsp; Pan-Fry: Melt 2 parts vegetable oil and 1 part butter to 1/4 inch depth in frying pan. Pre-heat until hot. Bread smelt (see above). Fry until golden brown on both sides.&nbsp; Broil: Place smelt on well-oiled shallow baking pan. Place 3-4 inches below hot broiler 550°F (285°C). After 3 minutes in broiler, sprinkle melt with salt and pepper. Brush with melted butter. Broil 5-8 minutes longer or until golden brown. Turning is unnecessary.&nbsp; Deep-fry: Bread smelt (see above). Place vegetable oil in saucepan and pre-heat to 350°-370°F (171°-185°C). Drop smelt into hot oil and fry 2-4 minutes or until golden brown.&nbsp; Bake: Bread smelt (see above). Place in well-greased baking pan and brush with melted butter or oil after a few minutes.&nbsp; Note: Add no water. Bake in 450°F (230°C) oven for about 15 minutes. Turning is unnecessary. Carefully remove with spatula to hot platter. ManufacturerGreat Lakes Food Company

Brought to you by Steelhead Food CoGreat Lakes Freshwater Cleaned Smelt. Origin Canada. Wild caught, naturally! No preservatives. No additives. Net Wt 16 oz / 1 lb bag (454g) Our freshwater lake smelt are harvested daily, in season, from Canada's Great Lakes, wild caught naturally and enjoyed around the world. We take great pride in preparing our premium-quality lake smelt, continuing a proud tradition that began in 1911. Keep frozen. Individually frozen. Important - For best results, do not over cook. Keep solidly frozen. If defrosted, use immediately. Do not refreeze. Quick and easy recipe preparation: Dip Great Lakes Food smelt in warm water to remove glaze. Choose cooking method below. Breading Recipe: Dip smelt in mixture of 1 egg, 1 tablespoon cold water and 1/2 teaspoon salt, beaten together. Drain, then roll in dry bread crumbs, cornmeal or flour, whichever preferred, covering thoroughly. Proceed with desire cooking method. Pan-Fry: Melt 2 parts vegetable oil and 1 part butter to 1/4 inch depth in frying pan. Pre-heat until hot. Bread smelt (see above). Fry until golden brown on both sides. Broil: Place smelt on well-oiled shallow baking pan. Place 3-4 inches below hot broiler 550°F (285°C). After 3 minutes in broiler, sprinkle melt with salt and pepper. Brush with melted butter. Broil 5-8 minutes longer or until golden brown. Turning is unnecessary. Deep-fry: Bread smelt (see above). Place vegetable oil in saucepan and pre-heat to 350°-370°F (171°-185°C). Drop smelt into hot oil and fry 2-4 minutes or until golden brown. Bake: Bread smelt (see above). Place in well-greased baking pan and brush with melted butter or oil after a few minutes. Note: Add no water. Bake in 450°F (230°C) oven for about 15 minutes. Turning is unnecessary. Carefully remove with spatula to hot platter.ManufacturerGreat Lakes Food Company

Great Lakes - Cleaned Dressed Lake Smelts - FROZEN - 454g

Great Lakes

Brought to you by Steelhead Food Co.Fresh Wild Lake Erie Pickerel/WalleyePlease call to confirm on large quantity orders. (10LB or larger) Thank you. The flavour is sweet and mild and is great for people who are looking for a fish without that “fishy taste”. Pickerel is wonderful pan-fried or deep-fried with a crispy breading or batter. Pickerel is also nice baked and is also firm enough to BBQ. Check out this great recipe from&nbsp;<a href="http://yummly.com/" rel="noopener noreferrer" target="_blank" style="color: rgb(220, 161, 13);">Yummly.com</a> FRESH PICKEREL/WALLEYE WITH MUSTARD-DILL SAUCE INGREDIENTS FOR SAUCE: 1&nbsp;Tbsp.&nbsp;Dijon mustard1 1/2&nbsp;tsp.&nbsp;maple syrup1 1/2&nbsp;tsp.&nbsp;red wine vinegar1&nbsp;Tbsp.&nbsp;olive oil1&nbsp;Tbsp.&nbsp;fresh dill&nbsp;(chopped)1/4&nbsp;tsp.&nbsp;dried oregano1/8&nbsp;tsp.&nbsp;red chili flakes&nbsp;(hot-)1/8&nbsp;tsp.&nbsp;garlic powder1/8&nbsp;tsp.&nbsp;salt540&nbsp;grams&nbsp;pickerel&nbsp;/&nbsp;walleye&nbsp;(or other white lake fish fillets)1&nbsp;Tbsp.&nbsp;unsalted butter1&nbsp;green onion&nbsp;(sliced)1&nbsp;lemon&nbsp;(cut into 6 wedges) DIRECTIONS: <ul><li>WHISK&nbsp;Dijon with maple syrup and vinegar in a medium bowl. Whisk in oil, then dill.</li><li>STIR&nbsp;oregano with chili flakes, garlic powder and salt in a small bowl. Sprinkle over both sides of fish fillets.</li><li>MELT&nbsp;butter in a large cast iron or non-stick frying pan over medium- high until bubbly. Add fish and cook for 2 min. Flip and cook until golden, 2 to 3 more min. Top with green onions and serve with lemon wedges and mustard-dill sauce.</li></ul>

Brought to you by Steelhead Food Co.Fresh Wild Lake Erie Pickerel/WalleyePlease call to confirm on large quantity orders. (10LB or larger) Thank you.The flavour is sweet and mild and is great for people who are looking for a fish without that “fishy taste”. Pickerel is wonderful pan-fried or deep-fried with a crispy breading or batter. Pickerel is also nice baked and is also firm enough to BBQ.Check out this great recipe from Yummly.comFRESH PICKEREL/WALLEYE WITH MUSTARD-DILL SAUCEINGREDIENTS FOR SAUCE:1 Tbsp. Dijon mustard1 1/2 tsp. maple syrup1 1/2 tsp. red wine vinegar1 Tbsp. olive oil1 Tbsp. fresh dill (chopped)1/4 tsp. dried oregano1/8 tsp. red chili flakes (hot-)1/8 tsp. garlic powder1/8 tsp. salt540 grams pickerel / walleye (or other white lake fish fillets)1 Tbsp. unsalted butter1 green onion (sliced)1 lemon (cut into 6 wedges)DIRECTIONS:WHISK Dijon with maple syrup and vinegar in a medium bowl. Whisk in oil, then dill.STIR oregano with chili flakes, garlic powder and salt in a small bowl. Sprinkle over both sides of fish fillets.MELT butter in a large cast iron or non-stick frying pan over medium- high until bubbly. Add fish and cook for 2 min. Flip and cook until golden, 2 to 3 more min. Top with green onions and serve with lemon wedges and mustard-dill sauce.

Lake Erie Wild Pickerel Fillets - FRESH

Brought to you by Steelhead Food Co.Product Of Manitoulin Island Rainbow trout meat is mild, with a&nbsp;delicate, nut-like flavor. The flesh is tender, flaky and soft. The flesh of rainbow trout is white, pink or orange. When the meat is cooked, it has a delicate flake and the color pales. Check out this fast and easy recipe from: wholesomeyum.com BAKED RAINBOW TROUT RECIPEBaked fish in 15 minutes! INGREDIENTS:<ul><li>4 4-oz Rainbow trout fillets</li><li>3 Tbsp Olive Oil</li><li>2 tspLemon Juice</li><li>2 cloves Garlic (minced)</li><li>2 tsp Fresh Parsley</li><li>2 tsp Fresh Dill</li><li>1/2 tsp Paprika</li><li>3/4 tsp Sea Salt</li><li>1/4 tsp Black Pepper</li><li>Thin lemon slices (optional)</li></ul> INSTRUCTIONS:<ul><li>Preheat the oven to 400 degrees F (204 degrees C). Line a small to medium baking sheet with foil or parchment paper.</li><li>In a small bowl, whisk together olive oil, lemon juice, garlic, dill, parsley, and paprika.</li><li>Place the trout fillets onto the baking sheet. Use paper towels to pat the fish dry.</li><li>Brush the trout on both sides with the olive oil mixture. Season both sides with sea salt and black pepper, leaving the fish skin side down at the end. If desired, place thin lemon slices all over the fish.</li><li>Bake for&nbsp;10-12 minutes, until the trout internal temperature reaches 140 to 145 degrees F (60 degrees C).</li></ul>

Brought to you by Steelhead Food Co.Product Of Manitoulin IslandRainbow trout meat is mild, with a delicate, nut-like flavor. The flesh is tender, flaky and soft. The flesh of rainbow trout is white, pink or orange. When the meat is cooked, it has a delicate flake and the color pales.Check out this fast and easy recipe from: wholesomeyum.comBAKED RAINBOW TROUT RECIPEBaked fish in 15 minutes!INGREDIENTS:4 4-oz Rainbow trout fillets3 Tbsp Olive Oil2 tspLemon Juice2 cloves Garlic (minced)2 tsp Fresh Parsley2 tsp Fresh Dill1/2 tsp Paprika3/4 tsp Sea Salt1/4 tsp Black PepperThin lemon slices (optional)INSTRUCTIONS:Preheat the oven to 400 degrees F (204 degrees C). Line a small to medium baking sheet with foil or parchment paper.In a small bowl, whisk together olive oil, lemon juice, garlic, dill, parsley, and paprika.Place the trout fillets onto the baking sheet. Use paper towels to pat the fish dry.Brush the trout on both sides with the olive oil mixture. Season both sides with sea salt and black pepper, leaving the fish skin side down at the end. If desired, place thin lemon slices all over the fish.Bake for 10-12 minutes, until the trout internal temperature reaches 140 to 145 degrees F (60 degrees C).

Rainbow Trout Fillets - FRESH

Farmed - Manitoulin Island

Brought to you by Steelhead Food Co.Please call to confirm large quantity orders. (10LB or larger) Thank you.

Brought to you by Steelhead Food Co.Please call to confirm large quantity orders. (10LB or larger) Thank you.

Fresh White Bass 

Lake Erie 

Brought to you by Steelhead Food Co.Call to confirm large quantity orders. (10LB or larger) Thank You. The flavour of white perch is similar to that of striped bass: mild but with a more delicate, white meat. Traditionally, they are roasted whole in the oven or pan fried. The flesh of the white perch has a delicate flavour and a white, flaky texture. Check out this recipe from: <a href="http://purepac.com" rel="noopener noreferrer" target="_blank" style="color: rgb(220, 161, 13);">purepac.com</a> BROWN BUTTERED WHITE PERCH INGREDIENTS:<ul><li>1 cup flour</li><li>1 teaspoon salt</li><li>1/2 teaspoon finely ground pepper</li><li>1/2 teaspoon cayenne pepper</li><li>PurePac White Perch</li><li>2 tablespoons butter</li><li>1 lemon, cut in half</li></ul> INSTRUCTIONS:<ul><li>Whisk flour, salt, black pepper, and cayenne pepper in a bowl. Gently press perch fillets into flour mixture to coat, shaking off any excess flour.</li><li>Heat butter in a skillet over medium heat until butter is foaming and nut-brown in colour. Working in batches, place filets in skillet and cook until light golden, about 2 minutes per side. Transfer cooked fillets to a plate, squeeze lemon juice over the top, and serve.</li></ul>

Brought to you by Steelhead Food Co.Call to confirm large quantity orders. (10LB or larger) Thank You.The flavour of white perch is similar to that of striped bass: mild but with a more delicate, white meat. Traditionally, they are roasted whole in the oven or pan fried. The flesh of the white perch has a delicate flavour and a white, flaky texture.Check out this recipe from: purepac.comBROWN BUTTERED WHITE PERCHINGREDIENTS:1 cup flour1 teaspoon salt1/2 teaspoon finely ground pepper1/2 teaspoon cayenne pepperPurePac White Perch2 tablespoons butter1 lemon, cut in halfINSTRUCTIONS:Whisk flour, salt, black pepper, and cayenne pepper in a bowl. Gently press perch fillets into flour mixture to coat, shaking off any excess flour.Heat butter in a skillet over medium heat until butter is foaming and nut-brown in colour. Working in batches, place filets in skillet and cook until light golden, about 2 minutes per side. Transfer cooked fillets to a plate, squeeze lemon juice over the top, and serve.

White Perch Wild Fillets - FRESH

Brought to you by Steelhead Food Co.Please call to confirm required quantities are available.519-631-5215 Whitefish is generally a mild-flavoured, often slightly sweet fish, which can be interchangeable in recipes. These are great for pan-frying, pan-searing, using soups and chowders, and baking. Check out this great recipe from: <a href="http://thelemonbowl.com" rel="noopener noreferrer" target="_blank" style="color: rgb(220, 161, 13);">thelemonbowl.com</a> INGREDIENTS:<ul><li>4 6-ounce white fish fillets (such as tilapia, cod or whitefish )</li><li>¼ cup butter (unsalted, softened)</li><li>2 cloves garlic</li><li>1 teaspoon salt</li><li>½ teaspoon pepper</li><li>2 tablespoons minced herbs (such as parsley, oregano, basil)</li><li>1 lemon (zested and thinly sliced)</li></ul> INSTRUCTIONS:<ul><li>Pre-heat oven to 350 degrees.</li><li>In a small bowl mix together softened butter with garlic, salt, pepper, minced herbs and lemon zest.</li><li>Spray a baking dish with cooking spray and place fish fillets in a single layer.</li><li>Brush butter mixture evenly on top of fish then top with lemon slices.</li></ul> <ul><li>Bake until fish flakes easily with a fork, about 15-20 minutes.</li></ul>

Brought to you by Steelhead Food Co.Please call to confirm required quantities are available.519-631-5215Whitefish is generally a mild-flavoured, often slightly sweet fish, which can be interchangeable in recipes. These are great for pan-frying, pan-searing, using soups and chowders, and baking.Check out this great recipe from: thelemonbowl.comINGREDIENTS:4 6-ounce white fish fillets (such as tilapia, cod or whitefish )¼ cup butter (unsalted, softened)2 cloves garlic1 teaspoon salt½ teaspoon pepper2 tablespoons minced herbs (such as parsley, oregano, basil)1 lemon (zested and thinly sliced)INSTRUCTIONS:Pre-heat oven to 350 degrees.In a small bowl mix together softened butter with garlic, salt, pepper, minced herbs and lemon zest.Spray a baking dish with cooking spray and place fish fillets in a single layer.Brush butter mixture evenly on top of fish then top with lemon slices.Bake until fish flakes easily with a fork, about 15-20 minutes.

Lake Huron Whitefish Fillets - FRESH

Lake Huron

Brought to you by Steelhead Food Co.Our daily catch of FRESH YELLOW PERCH is very unpredictable due to fishing conditions.Please call our market at 519-631-5215 before visiting us to ensure you receive the quantity you desire.CALL TO CONFIRM 10lb plus orders.Thank you! Wild fresh perch has a moist, translucent, deep-pink flesh with no fishy odor. Cooked, the lean meat is white, with a mild, sweet flavor and firm but with a flaky texture.&nbsp; Here is an easy recipe to follow compliments of:&nbsp;<a href="http://agoudalife.com/" rel="noopener noreferrer" target="_blank" style="color: rgb(220, 161, 13);">agoudalife.com</a> BEST FRIED PERCHFried Perch recipe for the absolute best, lightly breaded yellow perch fillets you’ve ever eaten. Deep fried to golden, perfectly cooked and never greasy. A family recipe that always gets rave reviews! This easy fish recipe will walk you through the best way to deep fry fish that’s never greasy with delicious taste and texture. INGREDIENTS<ul><li>Fresh yellow lake perch fish fillets</li><li>Seasoned cracker meal or Favourite Batter mixture</li><li>Egg</li><li>Canola oil for frying (can also use peanut oil)</li><li>Deep fryer or a deep pot for frying.</li></ul> TIPS:&nbsp;If you’re using a pot instead of a deep fryer, you’ll need a thermometer to get the oil to the right temperature. If the fish filets are still a ‘butterfly’, cut in half so you have two filets then rinse and dry fish using a paper towel. STEP ONE - BREADING THE FISH:In bowl #1 whisk the egg and cold water together.Add the cracker meal or batter to a second shallow bowl.Working with one filet at a time, dip in the egg mixture letting any excess drip back into the bowl then dredge lightly in the cracker meal or batter and set on the plate. Repeat until all the pieces of fish are coated. FRYING THE FISH:Carefully place the fish in the hot oil adding as many as the fryer will hold then cook 2-3 minutes total time until golden brown.As you remove the fish from the deep fryer, let the oil drain from the basket for a couple of seconds then transfer to the paper towel lined plate and serve right away with lemon wedges for a squeeze of fresh lemon juice over the top plus your favourite sides. HOW TO FRY FISH WITHOUT A DEEP FRYER:If you don’t have a deep fryer, you can still make this delicious fried fish. Use a deep heavy skillet or pot adding 2-3 inches of oil. You want enough oil to cover the filets completely.Preheat the oil using a thermometer to 375° (it’s important to heat the oil to the right temp) then follow the instructions above.

Brought to you by Steelhead Food Co.Our daily catch of FRESH YELLOW PERCH is very unpredictable due to fishing conditions.Please call our market at 519-631-5215 before visiting us to ensure you receive the quantity you desire.CALL TO CONFIRM 10lb plus orders.Thank you!Wild fresh perch has a moist, translucent, deep-pink flesh with no fishy odor. Cooked, the lean meat is white, with a mild, sweet flavor and firm but with a flaky texture. Here is an easy recipe to follow compliments of: agoudalife.comBEST FRIED PERCHFried Perch recipe for the absolute best, lightly breaded yellow perch fillets you’ve ever eaten. Deep fried to golden, perfectly cooked and never greasy. A family recipe that always gets rave reviews!This easy fish recipe will walk you through the best way to deep fry fish that’s never greasy with delicious taste and texture.INGREDIENTSFresh yellow lake perch fish filletsSeasoned cracker meal or Favourite Batter mixtureEggCanola oil for frying (can also use peanut oil)Deep fryer or a deep pot for frying.TIPS: If you’re using a pot instead of a deep fryer, you’ll need a thermometer to get the oil to the right temperature. If the fish filets are still a ‘butterfly’, cut in half so you have two filets then rinse and dry fish using a paper towel.STEP ONE - BREADING THE FISH:In bowl #1 whisk the egg and cold water together.Add the cracker meal or batter to a second shallow bowl.Working with one filet at a time, dip in the egg mixture letting any excess drip back into the bowl then dredge lightly in the cracker meal or batter and set on the plate. Repeat until all the pieces of fish are coated.FRYING THE FISH:Carefully place the fish in the hot oil adding as many as the fryer will hold then cook 2-3 minutes total time until golden brown.As you remove the fish from the deep fryer, let the oil drain from the basket for a couple of seconds then transfer to the paper towel lined plate and serve right away with lemon wedges for a squeeze of fresh lemon juice over the top plus your favourite sides.HOW TO FRY FISH WITHOUT A DEEP FRYER:If you don’t have a deep fryer, you can still make this delicious fried fish. Use a deep heavy skillet or pot adding 2-3 inches of oil. You want enough oil to cover the filets completely.Preheat the oil using a thermometer to 375° (it’s important to heat the oil to the right temp) then follow the instructions above.

Yellow Perch Wild Fillets - FRESH

Wild Lake Erie Pickerel/Walleye - packaged and frozen in approx. 1lb packages. The flavour is sweet and mild and is great for people who are looking for a fish without that “fishy taste”. Pickerel is wonderful pan-fried or deep-fried with a crispy breading or batter. Pickerel is also nice baked and is also firm enough to BBQ. Check out this great recipe from <a href="http://Yummly.com" rel="noopener noreferrer" target="_blank" style="color: rgb(220, 161, 13);">Yummly.com</a> FRESH PICKEREL/WALLEYE WITH MUSTARD-DILL SAUCE INGREDIENTS FOR SAUCE: 1&nbsp;Tbsp. Dijon mustard1 1/2&nbsp;tsp. maple syrup1 1/2&nbsp;tsp. red wine vinegar1&nbsp;Tbsp. olive oil1&nbsp;Tbsp. fresh dill (chopped)1/4&nbsp;tsp. dried oregano1/8&nbsp;tsp. red chili flakes (hot-)1/8&nbsp;tsp. garlic powder1/8&nbsp;tsp. salt540&nbsp;grams pickerel / walleye (or other white lake fish fillets)1&nbsp;Tbsp. unsalted butter1&nbsp;green onion (sliced)1&nbsp;lemon (cut into 6 wedges) DIRECTIONS: <ul><li>WHISK&nbsp;Dijon with maple syrup and vinegar in a medium bowl. Whisk in oil, then dill.</li><li>STIR&nbsp;oregano with chili flakes, garlic powder and salt in a small bowl. Sprinkle over both sides of fish fillets.</li><li>MELT&nbsp;butter in a large cast iron or non-stick frying pan over medium- high until bubbly. Add fish and cook for 2 min. Flip and cook until golden, 2 to 3 more min. Top with green onions and serve with lemon wedges and mustard-dill sauce.</li></ul>

Wild Lake Erie Pickerel/Walleye - packaged and frozen in approx. 1lb packages.The flavour is sweet and mild and is great for people who are looking for a fish without that “fishy taste”. Pickerel is wonderful pan-fried or deep-fried with a crispy breading or batter. Pickerel is also nice baked and is also firm enough to BBQ.Check out this great recipe from Yummly.comFRESH PICKEREL/WALLEYE WITH MUSTARD-DILL SAUCEINGREDIENTS FOR SAUCE:1 Tbsp. Dijon mustard1 1/2 tsp. maple syrup1 1/2 tsp. red wine vinegar1 Tbsp. olive oil1 Tbsp. fresh dill (chopped)1/4 tsp. dried oregano1/8 tsp. red chili flakes (hot-)1/8 tsp. garlic powder1/8 tsp. salt540 grams pickerel / walleye (or other white lake fish fillets)1 Tbsp. unsalted butter1 green onion (sliced)1 lemon (cut into 6 wedges)DIRECTIONS:WHISK Dijon with maple syrup and vinegar in a medium bowl. Whisk in oil, then dill.STIR oregano with chili flakes, garlic powder and salt in a small bowl. Sprinkle over both sides of fish fillets.MELT butter in a large cast iron or non-stick frying pan over medium- high until bubbly. Add fish and cook for 2 min. Flip and cook until golden, 2 to 3 more min. Top with green onions and serve with lemon wedges and mustard-dill sauce.

Lake Erie Wild Pickerel Fillets VP - FROZEN

Brought to you by Steelhead Food Co. Pickerel cheeks are amazingly delicious little morsels! They have a nice texture, are somewhat sweet, and practically melt in your mouth when just lightly pan fried, just like a sea scallop.&nbsp; Try this awesome cajun style recipe!Compliments of: <a href="http://gimlifish.com" rel="noopener noreferrer" target="_blank" style="color: rgb(220, 161, 13);">gimlifish.com</a> PICKEREL CHEEKS CAJUN STYLE INGREDIENTS:227g pickerel cheeks2 Tbsp paprika2 tsp cayenne pepper&nbsp;2 tsp black pepper1 Tbsp sea salt2 tsp onion powder2 tsp garlic powder1 tsp dried thyme1 tsp dried oregano3/4 cup butter3/4 cup mayonnaise1 cup tzatziki sauce (optional) PREPARATION: Mix spices together in a low dish like a pie pan and set aside. Place mayonnaise in a low bowl as well. Prepare your frying pan by adding half your butter and melt on medium heat. Coat pickerel cheeks with mayonnaise then&nbsp;stir&nbsp;in spices, coating thoroughly. Place directly into frying pan. Add remaining butter.&nbsp;Use tongs to flip ensuring both sides fry&nbsp;for about&nbsp;5-7 minutes or meat is thoroughly cooked. Serve with&nbsp;tzatziki sauce.&nbsp;&nbsp;Tired of traditional cheeks then spice them up.&nbsp;Adjust the amount of cayenne pepper to your desired hot &amp; spicy-ness.&nbsp;Serve as an appetizer.&nbsp;

Brought to you by Steelhead Food Co.Pickerel cheeks are amazingly delicious little morsels! They have a nice texture, are somewhat sweet, and practically melt in your mouth when just lightly pan fried, just like a sea scallop. Try this awesome cajun style recipe!Compliments of: gimlifish.comPICKEREL CHEEKS CAJUN STYLEINGREDIENTS:227g pickerel cheeks2 Tbsp paprika2 tsp cayenne pepper 2 tsp black pepper1 Tbsp sea salt2 tsp onion powder2 tsp garlic powder1 tsp dried thyme1 tsp dried oregano3/4 cup butter3/4 cup mayonnaise1 cup tzatziki sauce (optional)PREPARATION:Mix spices together in a low dish like a pie pan and set aside. Place mayonnaise in a low bowl as well. Prepare your frying pan by adding half your butter and melt on medium heat. Coat pickerel cheeks with mayonnaise then stir in spices, coating thoroughly. Place directly into frying pan. Add remaining butter. Use tongs to flip ensuring both sides fry for about 5-7 minutes or meat is thoroughly cooked. Serve with tzatziki sauce.  Tired of traditional cheeks then spice them up. Adjust the amount of cayenne pepper to your desired hot & spicy-ness. Serve as an appetizer. 

Like Erie Wild Pickerel Cheeks VP - FROZEN

Brought to you by Steelhead Food Co. Wild fresh perch has a moist, translucent, deep-pink flesh with no fishy odor. Cooked, the lean meat is white, with a mild, sweet flavor and firm but with a flaky texture.&nbsp; Here is an easy recipe to follow compliments of: <a href="http://agoudalife.com" rel="noopener noreferrer" target="_blank" style="color: rgb(220, 161, 13);">agoudalife.com</a> BEST FRIED PERCHFried Perch recipe for the absolute best, lightly breaded yellow perch fillets you’ve ever eaten. Deep fried to golden, perfectly cooked and never greasy. A family recipe that always gets rave reviews! This easy fish recipe will walk you through the best way to deep fry fish that’s never greasy with delicious taste and texture. INGREDIENTS<ul><li>Fresh yellow lake perch fish fillets</li><li>Seasoned cracker meal or Favourite Batter mixture</li><li>Egg</li><li>Canola oil for frying (can also use peanut oil)</li><li>Deep fryer or a deep pot for frying.</li></ul> TIPS: If you’re using a pot instead of a deep fryer, you’ll need a thermometer to get the oil to the right temperature. If the fish filets are still a ‘butterfly’, cut in half so you have two filets then rinse and dry fish using a paper towel. STEP ONE - BREADING THE FISH:In bowl #1 whisk the egg and cold water together.Add the cracker meal or batter to a second shallow bowl.Working with one filet at a time, dip in the egg mixture letting any excess drip back into the bowl then dredge lightly in the cracker meal or batter and set on the plate. Repeat until all the pieces of fish are coated. FRYING THE FISH:Carefully place the fish in the hot oil adding as many as the fryer will hold then cook 2-3 minutes total time until golden brown.As you remove the fish from the deep fryer, let the oil drain from the basket for a couple of seconds then transfer to the paper towel lined plate and serve right away with lemon wedges for a squeeze of fresh lemon juice over the top plus your favourite sides. HOW TO FRY FISH WITHOUT A DEEP FRYER:If you don’t have a deep fryer, you can still make this delicious fried fish. Use a deep heavy skillet or pot adding 2-3 inches of oil. You want enough oil to cover the filets completely.Preheat the oil using a thermometer to 375° (it’s important to heat the oil to the right temp) then follow the instructions above.

Brought to you by Steelhead Food Co.Wild fresh perch has a moist, translucent, deep-pink flesh with no fishy odor. Cooked, the lean meat is white, with a mild, sweet flavor and firm but with a flaky texture. Here is an easy recipe to follow compliments of: agoudalife.comBEST FRIED PERCHFried Perch recipe for the absolute best, lightly breaded yellow perch fillets you’ve ever eaten. Deep fried to golden, perfectly cooked and never greasy. A family recipe that always gets rave reviews!This easy fish recipe will walk you through the best way to deep fry fish that’s never greasy with delicious taste and texture.INGREDIENTSFresh yellow lake perch fish filletsSeasoned cracker meal or Favourite Batter mixtureEggCanola oil for frying (can also use peanut oil)Deep fryer or a deep pot for frying.TIPS: If you’re using a pot instead of a deep fryer, you’ll need a thermometer to get the oil to the right temperature. If the fish filets are still a ‘butterfly’, cut in half so you have two filets then rinse and dry fish using a paper towel.STEP ONE - BREADING THE FISH:In bowl #1 whisk the egg and cold water together.Add the cracker meal or batter to a second shallow bowl.Working with one filet at a time, dip in the egg mixture letting any excess drip back into the bowl then dredge lightly in the cracker meal or batter and set on the plate. Repeat until all the pieces of fish are coated.FRYING THE FISH:Carefully place the fish in the hot oil adding as many as the fryer will hold then cook 2-3 minutes total time until golden brown.As you remove the fish from the deep fryer, let the oil drain from the basket for a couple of seconds then transfer to the paper towel lined plate and serve right away with lemon wedges for a squeeze of fresh lemon juice over the top plus your favourite sides.HOW TO FRY FISH WITHOUT A DEEP FRYER:If you don’t have a deep fryer, you can still make this delicious fried fish. Use a deep heavy skillet or pot adding 2-3 inches of oil. You want enough oil to cover the filets completely.Preheat the oil using a thermometer to 375° (it’s important to heat the oil to the right temp) then follow the instructions above.

Yellow Perch Wild Fillets VP - FROZEN

Brought to you by Steelhead Food Co. Whitefish is generally a mild-flavoured, often slightly sweet fish, which can be interchangeable in recipes. These are great for pan-frying, pan-searing, using soups and chowders, and baking. Check out this great recipe from: <a href="http://thelemonbowl.com" rel="noopener noreferrer" target="_blank" style="color: rgb(220, 161, 13);">thelemonbowl.com</a> LEMON BUTTER BAKED WHITEFISH INGREDIENTS: <ul><li>4 6-ounce white fish fillets (such as tilapia, cod or whitefish)</li><li>¼ cup butter (unsalted, softened)</li><li>2 cloves garlic</li><li>1 teaspoon salt</li><li>½ teaspoon pepper</li><li>2 tablespoons minced herbs (such as parsley, oregano, basil)&nbsp;</li><li>1 lemon (zested and thinly sliced)</li></ul> INSTRUCTIONS: <ul><li>Pre-heat oven to 350 degrees.</li><li>In a small bowl mix together softened butter with garlic, salt, pepper, minced herbs and lemon zest.</li><li>Spray a baking dish with cooking spray and place fish fillets in a single layer.&nbsp;</li><li>Brush butter mixture evenly on top of fish then top with lemon slices.</li><li>Bake until fish flakes easily with a fork, about 15-20 minutes.</li></ul>

Brought to you by Steelhead Food Co.Whitefish is generally a mild-flavoured, often slightly sweet fish, which can be interchangeable in recipes. These are great for pan-frying, pan-searing, using soups and chowders, and baking.Check out this great recipe from: thelemonbowl.comLEMON BUTTER BAKED WHITEFISHINGREDIENTS:4 6-ounce white fish fillets (such as tilapia, cod or whitefish)¼ cup butter (unsalted, softened)2 cloves garlic1 teaspoon salt½ teaspoon pepper2 tablespoons minced herbs (such as parsley, oregano, basil) 1 lemon (zested and thinly sliced)INSTRUCTIONS:Pre-heat oven to 350 degrees.In a small bowl mix together softened butter with garlic, salt, pepper, minced herbs and lemon zest.Spray a baking dish with cooking spray and place fish fillets in a single layer. Brush butter mixture evenly on top of fish then top with lemon slices.Bake until fish flakes easily with a fork, about 15-20 minutes.

Lake Huron Whitefish Fillets IVP - FROZEN

Brought to you by Steelhead Food Co. BREADED SOLE - SAVOURY LEMONPACK:4-5 whole fillets / 400 g FEATURES &amp; BENEFITS:<ul><li>Hand cut fillets</li><li>Made from 100% natural chemical-free fillets</li><li>Crispy gluten-free coating</li><li>Cut From Whole Muscle Fillets</li><li>Processed in Canada</li><li>Marine Stewardship Council® certified sustainable</li><li>Certified by the Gluten-Free Certification Program (as coming from a GFCP recognized facility)</li></ul> PREPARATION:Bake from frozen. Preheat oven to 400°F&nbsp;(200°C). Bake for 20-25 minutes on a parchment lined baking sheet. Turn portions over after 10 minutes. As appliance may vary, cook until an internal temperature of 158°F (74°C) is reached.&nbsp;&nbsp;

Brought to you by Steelhead Food Co.BREADED SOLE - SAVOURY LEMONPACK:4-5 whole fillets / 400 gFEATURES & BENEFITS:Hand cut filletsMade from 100% natural chemical-free filletsCrispy gluten-free coatingCut From Whole Muscle FilletsProcessed in CanadaMarine Stewardship Council® certified sustainableCertified by the Gluten-Free Certification Program (as coming from a GFCP recognized facility)PREPARATION:Bake from frozen. Preheat oven to 400°F (200°C). Bake for 20-25 minutes on a parchment lined baking sheet. Turn portions over after 10 minutes. As appliance may vary, cook until an internal temperature of 158°F (74°C) is reached.  

Toppits Breaded Sole - Savoury Lemon - FROZEN - 400g

Toppits - GLUTEN FREE

Brought to you by Steelhead Food Co. These fish taste pretty fishy and salty—which can make them overwhelming if you don't know how to balance their flavour. Anchovies&nbsp;also have a fifth taste, called umami, a savoury taste found in foods high in the amino acid glutamate. Anchovies are typically filleted, salt-cured and canned in oil. Use it as you would pesto, or other green sauces like gribiche or pistou – dolloped onto soup, with fish and roasted meat, on top of pizza, to dress salads or spooned onto bread. Check out this recipe from: <a href="http://foodandwine.com" rel="noopener noreferrer" target="_blank" style="color: rgb(220, 161, 13);">foodandwine.com</a> ANCHOVY TOASTS WITH FRESH TOMATO VINAIGRETTE Tomato Vinaigrette<ul><li>1 pound ripe heirloom tomatoes, stemmed and halved</li><li>¼ cup extra-virgin olive oil</li><li>½ teaspoon kosher salt, plus more to taste</li><li>⅛ teaspoons black pepper, plus more to taste</li></ul> Additional Ingredients<ul><li>8 (1/2-inch-thick) ciabatta slices (about 1 1/2&nbsp;ounces each)</li><li>¼ cup extra-virgin olive oil</li><li>1 large garlic clove</li><li>1 (1.7-ounce) can olive oil–packed salted anchovy fillets (6 to 7 fillets)</li><li>½ cup crème fraîche</li><li>1 medium-size Japanese cucumber, thinly sliced (about 1 1/4&nbsp;cups)</li><li>¼ cup radish sprouts (about&nbsp;1/2&nbsp;ounce)</li></ul> Directions<ol><li>Make the tomato vinaigrette: Grate cut sides of tomatoes on large holes of a box grater set over a medium bowl until only tomato skin and core remain; discard skin and core. Whisk oil, salt, and pepper into grated tomato until well combined. Season with additional salt and pepper to taste, if desired. Set aside. </li><li>Make the anchovy toasts: Preheat oven to 400°F. Brush both sides of ciabatta slices evenly with oil, and arrange in a single layer on a rimmed baking sheet. Bake in preheated oven until lightly toasted, 8 to 12 minutes. Let cool on baking sheet 5 minutes. Lightly rub garlic clove over top side of each toast, about 2 swipes per slice. </li><li>Arrange anchovies on a small plate. Serve alongside toasts, crème fraîche, cucumber, radish sprouts, and 1/2 cup vinaigrette. Reserve remaining vinaigrette for another use. Assemble as desired. —Stuart Brioza, the anchovy bar, San Francisco </li></ol> Make AheadTomato vinaigrette can be stored in an airtight container in refrigerator up to 2 days. Let come to room temperature and stir well before serving.

Brought to you by Steelhead Food Co.These fish taste pretty fishy and salty—which can make them overwhelming if you don't know how to balance their flavour. Anchovies also have a fifth taste, called umami, a savoury taste found in foods high in the amino acid glutamate. Anchovies are typically filleted, salt-cured and canned in oil.Use it as you would pesto, or other green sauces like gribiche or pistou – dolloped onto soup, with fish and roasted meat, on top of pizza, to dress salads or spooned onto bread.Check out this recipe from: foodandwine.comANCHOVY TOASTS WITH FRESH TOMATO VINAIGRETTETomato Vinaigrette1 pound ripe heirloom tomatoes, stemmed and halved¼ cup extra-virgin olive oil½ teaspoon kosher salt, plus more to taste⅛ teaspoons black pepper, plus more to tasteAdditional Ingredients8 (1/2-inch-thick) ciabatta slices (about 1 1/2 ounces each)¼ cup extra-virgin olive oil1 large garlic clove1 (1.7-ounce) can olive oil–packed salted anchovy fillets (6 to 7 fillets)½ cup crème fraîche1 medium-size Japanese cucumber, thinly sliced (about 1 1/4 cups)¼ cup radish sprouts (about 1/2 ounce)DirectionsMake the tomato vinaigrette: Grate cut sides of tomatoes on large holes of a box grater set over a medium bowl until only tomato skin and core remain; discard skin and core. Whisk oil, salt, and pepper into grated tomato until well combined. Season with additional salt and pepper to taste, if desired. Set aside. Make the anchovy toasts: Preheat oven to 400°F. Brush both sides of ciabatta slices evenly with oil, and arrange in a single layer on a rimmed baking sheet. Bake in preheated oven until lightly toasted, 8 to 12 minutes. Let cool on baking sheet 5 minutes. Lightly rub garlic clove over top side of each toast, about 2 swipes per slice. Arrange anchovies on a small plate. Serve alongside toasts, crème fraîche, cucumber, radish sprouts, and 1/2 cup vinaigrette. Reserve remaining vinaigrette for another use. Assemble as desired. —Stuart Brioza, the anchovy bar, San Francisco Make AheadTomato vinaigrette can be stored in an airtight container in refrigerator up to 2 days. Let come to room temperature and stir well before serving.

Marinated Anchovy Fillets - 200g - FRESH

Mariner UNO - Product of Italy

Brought to you by Steelhead Food Co. ﻿Dover&nbsp;Sole&nbsp;have a&nbsp;mild, sweet flavour&nbsp;with very firm, small flaked flesh.

Brought to you by Steelhead Food Co.﻿Dover Sole have a mild, sweet flavour with very firm, small flaked flesh.

Dover Sole Fillets - FRESH

3-6oz - Wild

Brought to you by Steelhead Food Co. Cod flavour profiles can be described as mild, sweet, and delicate. Its meaty flesh is firm, moist, and flaky, making it perfect for various cooking methods. The flavour of cod is not too fishy, which is why it is a favourite among those not keen on the strong taste of seafood. Check out this simple delicious recipe from: <a href="http://errenskitchen.com" rel="noopener noreferrer" target="_blank" style="color: rgb(220, 161, 13);">errenskitchen.com</a> INGREDIENTS: <ul><li>4 cod fillets about 6oz each &amp; 1 inch thick</li><li>2 tablespoons olive oil</li><li>Salt and black pepper to taste</li><li>4 tablespoons butter cut into half inch pieces</li><li>4 cloves garlic minced</li><li>chopped parsley</li><li>2 tablespoons lemon juice to serve</li></ul> INSTRUCTIONS: <ul><li>Pat cod fish dry with paper towel and season well with salt and pepper.</li><li>In a large skillet or frying pan, heat the olive oil over medium high heat.</li><li>Reduce heat to medium and place fillets in the pan skinned side down. Gently press on each fillet a spatula for 5 seconds to ensure good contact with the pan. Cook the fillets without moving them, until the underside is golden brown, about 4 minutes.</li><li>Flip the cod and add the butter. cook a further 3-4 minutes, basting with the butter (the butter will brown). When the fish is fully cooked reaching an internal temperature of 145°F/62°C, remove from the pan and set aside.</li><li>Add the garlic to the butter in the pan and cook for about 30 seconds. Add the chopped parsley and lemon juice. Taste for seasoning and add salt as needed. Serve over the cod.</li></ul>

Brought to you by Steelhead Food Co.Cod flavour profiles can be described as mild, sweet, and delicate. Its meaty flesh is firm, moist, and flaky, making it perfect for various cooking methods. The flavour of cod is not too fishy, which is why it is a favourite among those not keen on the strong taste of seafood.Check out this simple delicious recipe from: errenskitchen.comINGREDIENTS:4 cod fillets about 6oz each & 1 inch thick2 tablespoons olive oilSalt and black pepper to taste4 tablespoons butter cut into half inch pieces4 cloves garlic mincedchopped parsley2 tablespoons lemon juice to serveINSTRUCTIONS:Pat cod fish dry with paper towel and season well with salt and pepper.In a large skillet or frying pan, heat the olive oil over medium high heat.Reduce heat to medium and place fillets in the pan skinned side down. Gently press on each fillet a spatula for 5 seconds to ensure good contact with the pan. Cook the fillets without moving them, until the underside is golden brown, about 4 minutes.Flip the cod and add the butter. cook a further 3-4 minutes, basting with the butter (the butter will brown). When the fish is fully cooked reaching an internal temperature of 145°F/62°C, remove from the pan and set aside.Add the garlic to the butter in the pan and cook for about 30 seconds. Add the chopped parsley and lemon juice. Taste for seasoning and add salt as needed. Serve over the cod.

Icelandic Wild Cod Fillets - FRESH

Product of Iceland

Brought to you by Steelhead Food Co.Firecracker Infused - 908g / 2lb Bag Feature &amp; Benefits:<ul><li>Wild-Caught</li><li>Crunchy Premium Coating</li><li>Naturally Tender Squid</li><li>Mild, Sweet Flavour</li><li>Cook from Frozen</li><li>Ready to Serve</li></ul> Calamari doesn't have a very "fishy" taste. It's known for its firm, mildly sweet flesh, and chewy texture. Sometimes, it can have a&nbsp;subtle nutty flavour. While it may be somewhat bland on its own, calamari can soak up any flavours of the sauces, seasonings, and other ingredients it's cooked with. Thawing Instructions:Thaw product in refrigerator overnight. Do not refreeze.&nbsp;Cooking Instructions:Deep Fry: Preheat oil to 180°C (356ºF). Deep fry frozen squid for 3 – 4 minutes or until golden brown.Conventional Oven: Preheat oven to 220°C (428°F). Place frozen squid on a pre-heated baking rack and back for 24-26 minutes or until golden brown, turning over halfway through cooking.&nbsp;&nbsp;Cook to an internal temperature of 74°C (165°F).

Brought to you by Steelhead Food Co.Firecracker Infused - 908g / 2lb BagFeature & Benefits:Wild-CaughtCrunchy Premium CoatingNaturally Tender SquidMild, Sweet FlavourCook from FrozenReady to ServeCalamari doesn't have a very "fishy" taste. It's known for its firm, mildly sweet flesh, and chewy texture. Sometimes, it can have a subtle nutty flavour. While it may be somewhat bland on its own, calamari can soak up any flavours of the sauces, seasonings, and other ingredients it's cooked with.Thawing Instructions:Thaw product in refrigerator overnight. Do not refreeze. Cooking Instructions:Deep Fry: Preheat oil to 180°C (356ºF). Deep fry frozen squid for 3 – 4 minutes or until golden brown.Conventional Oven: Preheat oven to 220°C (428°F). Place frozen squid on a pre-heated baking rack and back for 24-26 minutes or until golden brown, turning over halfway through cooking.  Cook to an internal temperature of 74°C (165°F).

Toppits Calamari Bites - Firecracker Infused - 908g / 2Lb - FROZEN

Toppits

Brought to you by Steelhead Food Co. Frog legs are rich in protein, omega-3 fatty acids, vitamin A, and potassium. They are often said to taste like chicken because of their&nbsp;mild flavor, with a texture most similar to chicken wings. The taste and texture of frog meat is approximately between chicken and fish. Frog legs are a famous French dish consisting of the legs of frogs, cooked in a wide variety of ways. Also known as Cuisses de Grenouilles, frog legs can either be grilled, stewed in a soup, stir-fried, baked, boiled, sautéed or battered and fried. Check out this delicious recipe from: <a href="http://travelfoodatlas.com" rel="noopener noreferrer" target="_blank" style="color: rgb(220, 161, 13);">travelfoodatlas.com</a> FRENCH FROG LEGS RECIPE INGREDIENTS:<ul><li>Frog legs - 1 1/2 to 2 lb</li><li>Salt - 1 tbsp</li><li>Milk - 1 cup</li><li>Black pepper - 1 tbsp</li><li>Flour - 1 cup</li><li>Garlic cloves (sliced very thin) - 3</li><li>Lemon juice - 2 to 3 tbsp</li><li>Clarified butter - 10 tbsp (divided)</li><li>Fresh minced parsley - 2-3 tbsp</li></ul> INSTRUCTIONS:<ol><li>Take the frog legs and soak them in milk. Keep the bowl in the refrigerator for at least an hour. Meanwhile, take another bowl and add salt, black pepper and flour in it. Mix properly. Chop the garlic and parsley.</li><li>Now, take a large frying pan and melt 5 tablespoons of the butter in it. Keep in mind that the pan should be large enough to accommodate all the frog legs at once. If you don’t have a pan as large, place a baking sheet in the oven and, keep a rack inside. You can store half the fried frog legs here while you fry the rest.</li><li>Set the oven to 180°F. And if you have a large pan, place the baking sheet with the rack set inside next to the stovetop.</li><li>Now, take the frog legs and evenly coat them with seasoned flour. Get rid of the excess flour. Transfer the frog legs to the pan with melted butter and fry on medium-high heat. Make sure to let it cook until it turns golden in colour. This should take you about 3 to 5 minutes per side.</li><li>Remember that the flour coating is very delicate. So, if you can help it, try to flip it once.</li><li>Once the legs are done, place them on the rack to drain the excess oil.</li><li>Now remove the butter in the pan, and using a paper towel, properly clean it. Place it on the stove again and add butter. Heat over medium-high flame.</li><li>Once the butter gets hot, add the garlic and sauté for about 1 minute. Turn off the flame and add in the lemon juice.</li><li>Combine the parsley with the prepared sauce. Assemble the frog legs on individual plates and pour the parsley-sauce mixture over it and there you have it! Your frog legs are ready to be eaten!</li></ol>

Brought to you by Steelhead Food Co.Frog legs are rich in protein, omega-3 fatty acids, vitamin A, and potassium. They are often said to taste like chicken because of their mild flavor, with a texture most similar to chicken wings. The taste and texture of frog meat is approximately between chicken and fish.Frog legs are a famous French dish consisting of the legs of frogs, cooked in a wide variety of ways. Also known as Cuisses de Grenouilles, frog legs can either be grilled, stewed in a soup, stir-fried, baked, boiled, sautéed or battered and fried.Check out this delicious recipe from: travelfoodatlas.comFRENCH FROG LEGS RECIPEINGREDIENTS:Frog legs - 1 1/2 to 2 lbSalt - 1 tbspMilk - 1 cupBlack pepper - 1 tbspFlour - 1 cupGarlic cloves (sliced very thin) - 3Lemon juice - 2 to 3 tbspClarified butter - 10 tbsp (divided)Fresh minced parsley - 2-3 tbspINSTRUCTIONS:Take the frog legs and soak them in milk. Keep the bowl in the refrigerator for at least an hour. Meanwhile, take another bowl and add salt, black pepper and flour in it. Mix properly. Chop the garlic and parsley.Now, take a large frying pan and melt 5 tablespoons of the butter in it. Keep in mind that the pan should be large enough to accommodate all the frog legs at once. If you don’t have a pan as large, place a baking sheet in the oven and, keep a rack inside. You can store half the fried frog legs here while you fry the rest.Set the oven to 180°F. And if you have a large pan, place the baking sheet with the rack set inside next to the stovetop.Now, take the frog legs and evenly coat them with seasoned flour. Get rid of the excess flour. Transfer the frog legs to the pan with melted butter and fry on medium-high heat. Make sure to let it cook until it turns golden in colour. This should take you about 3 to 5 minutes per side.Remember that the flour coating is very delicate. So, if you can help it, try to flip it once.Once the legs are done, place them on the rack to drain the excess oil.Now remove the butter in the pan, and using a paper towel, properly clean it. Place it on the stove again and add butter. Heat over medium-high flame.Once the butter gets hot, add the garlic and sauté for about 1 minute. Turn off the flame and add in the lemon juice.Combine the parsley with the prepared sauce. Assemble the frog legs on individual plates and pour the parsley-sauce mixture over it and there you have it! Your frog legs are ready to be eaten!

Frog Legs 2Lb - 6/8 Ct per pkg - FROZEN

Product of Vietnam 

Brought to you by Steelhead Food Co. Dover&nbsp;Sole&nbsp;have a&nbsp;mild, sweet flavour&nbsp;with very firm, small flaked flesh.

Brought to you by Steelhead Food Co.Dover Sole have a mild, sweet flavour with very firm, small flaked flesh.

Dover Sole Fillets - FROZEN

1lb vacuumed sealed package

Brought to you by Steelhead Food Co Haddock has a mildly sweet taste with lean white flesh and medium flakes with a texture which is firm yet tender after cooking. When compared to Cod, Haddock have a finer flake and a more tender texture with a slightly sweeter flavour than Cod. I find the flavour to be closer to Halibut than to Cod. Check out this delicious recipe from: <a href="http://mantitlement.com" rel="noopener noreferrer" target="_blank" style="color: rgb(220, 161, 13);">mantitlement.com</a> PARMESAN CRUSTED HADDOCK INGREDIENTS: <ul><li>2 pounds haddock filets</li><li>Kosher salt and fresh black pepper (for seasoning the fish)</li><li>1 cup Panko breadcrumbs</li><li>1 cup mayonnaise</li><li>1/2 cup grated parmesan cheese</li><li>2 teaspoons Old Bay seasoning</li><li>1 teaspoon garlic powder</li><li>2 tablespoons chopped parsley</li><li>Lemon wedges for serving</li></ul> INSTRUCTIONS:<ol><li>Preheat the oven to 425 degrees.</li><li>Dry the fish filets very well with paper towels. Place the fish on a baking sheet that’s been sprayed with cooking spray or use a piece of parchment paper to line the sheet. Season the fish with salt and pepper.</li><li>Add the breadcrumbs, mayonnaise, parmesan cheese, Old Bay Seasoning, garlic powder and parsley to a bowl and mix to combine.</li><li>Spread mixture on top of fish, dividing between the filets, using all of the topping. Bake for 10-12 minutes, depending on how thick your fish filet is. Remove the fish from the oven and preheat the broiler. (Remove parchment paper if using) Broil the fish for 2 minutes until the topping is browned. Serve the fish with lemon wedges and garnish with more chopped parsley.</li></ol>

Brought to you by Steelhead Food CoHaddock has a mildly sweet taste with lean white flesh and medium flakes with a texture which is firm yet tender after cooking. When compared to Cod, Haddock have a finer flake and a more tender texture with a slightly sweeter flavour than Cod. I find the flavour to be closer to Halibut than to Cod.Check out this delicious recipe from: mantitlement.comPARMESAN CRUSTED HADDOCKINGREDIENTS:2 pounds haddock filetsKosher salt and fresh black pepper (for seasoning the fish)1 cup Panko breadcrumbs1 cup mayonnaise1/2 cup grated parmesan cheese2 teaspoons Old Bay seasoning1 teaspoon garlic powder2 tablespoons chopped parsleyLemon wedges for servingINSTRUCTIONS:Preheat the oven to 425 degrees.Dry the fish filets very well with paper towels. Place the fish on a baking sheet that’s been sprayed with cooking spray or use a piece of parchment paper to line the sheet. Season the fish with salt and pepper.Add the breadcrumbs, mayonnaise, parmesan cheese, Old Bay Seasoning, garlic powder and parsley to a bowl and mix to combine.Spread mixture on top of fish, dividing between the filets, using all of the topping. Bake for 10-12 minutes, depending on how thick your fish filet is. Remove the fish from the oven and preheat the broiler. (Remove parchment paper if using) Broil the fish for 2 minutes until the topping is browned. Serve the fish with lemon wedges and garnish with more chopped parsley.

East Coast CDN Wild Haddock Fillets VP - FROZEN

Wild - East Coast Canadian

Brought to you by Steelhead Food Inc.Raw frozen octopus weighing roughly 2-4LBs each. Raw octopus doesn't have a fishy taste, but its flavour has the feel of the sea. It's&nbsp;sweet and salty at the same time, with a mildly nutty flavour. It keeps the smooth and rubbery texture. Check out this easy recipe from: cookinglsl.com EASY GRILLED OCTOPUS RECIPE INGREDIENTS<ul><li>2 pounds fresh octopus — (baby, medium or large)</li><li>olive oil</li><li>2 garlic cloves — , roughly chopped</li><li>Juice from 1 lemon</li><li>salt and pepper to taste</li><li>1/2 tsp dried oregano</li><li>2 tsp chopped fresh parsley</li></ul> INSTRUCTIONS<ul><li>Place octopus in a pot and cover with enough water. Bring to a boil. Boil for 40 minutes.</li><li>Remove octopus from hot water, rinse and place in a bowl. Drizzle with olive oil and add chopped garlic. Let is cool and rest at room temperature, for 30 minutes to 1 hour.</li><li>Preheat a gas grill to medium-high heat.</li><li>Slice octopus tentacles. Grill for 3-4 minutes per side, until charred.</li><li>Remove from heat and place in a bowl.</li><li>Drizzle with olive oil and add lemon juice. Season with salt and pepper. Sprinkle some oregano (optional) and parsley on top. You can also add some chopped garlic, too (optional).</li><li>Serve.</li></ul>

Brought to you by Steelhead Food Inc.Raw frozen octopus weighing roughly 2-4LBs each.Raw octopus doesn't have a fishy taste, but its flavour has the feel of the sea. It's sweet and salty at the same time, with a mildly nutty flavour. It keeps the smooth and rubbery texture.Check out this easy recipe from: cookinglsl.comEASY GRILLED OCTOPUS RECIPEINGREDIENTS2 pounds fresh octopus — (baby, medium or large)olive oil2 garlic cloves — , roughly choppedJuice from 1 lemonsalt and pepper to taste1/2 tsp dried oregano2 tsp chopped fresh parsleyINSTRUCTIONSPlace octopus in a pot and cover with enough water. Bring to a boil. Boil for 40 minutes.Remove octopus from hot water, rinse and place in a bowl. Drizzle with olive oil and add chopped garlic. Let is cool and rest at room temperature, for 30 minutes to 1 hour.Preheat a gas grill to medium-high heat.Slice octopus tentacles. Grill for 3-4 minutes per side, until charred.Remove from heat and place in a bowl.Drizzle with olive oil and add lemon juice. Season with salt and pepper. Sprinkle some oregano (optional) and parsley on top. You can also add some chopped garlic, too (optional).Serve.

Whole Octopus Raw 2-4Lb Flowers - FROZEN

Product of Spain

Brought to you by Steelhead Food Co. Taste/Cooking: The flavour of squid is described as&nbsp;mild and sweet, with a slight nutty finish. Its texture is firm and meaty when cooked and turns an opaque white colour. Due to its mild flavour profile, squid compliments well with bolder flavours making this ingredient extremely versatile. Check out this easy recipe from: <a href="http://stepawayfromthecarbs.com" rel="noopener noreferrer" target="_blank" style="color: rgb(220, 161, 13);">stepawayfromthecarbs.com</a> PAN FRIED CALAMARI WITH GARLIC AND LEMON Pan fried calamari are a fantastic low carb alternative to battered or breaded squid. These are cooked with garlic and lemon for a delicious flavour! INGREDIENTS:<ul><li>1 tbs butter</li><li>1 tsp olive oil</li><li>1 lb calamari (squid) tubes and tentacles, fully defrosted if previously frozen</li><li>1 tsp garlic paste or minced garlic</li><li>1 tsp lemon juice</li><li>salt and pepper</li><li>1 tbs chopped parsley</li></ul> INSTRUCTIONS:<ol><li>Heat the butter and oil together in a large skillet.</li><li>Cut the squid tubes into rings and add them to the skillet, together with the tentacles and the garlic.</li><li>Continue to cook until the calamari has firmed up, about 5 minutes.</li><li>Add the lemon juice, salt and pepper. Use a slotted spoon to transfer the calamari to a serving dish.</li><li>Garnish with the parsley, more black pepper, and an extra squeeze of lemon.</li></ol>

Brought to you by Steelhead Food Co.Taste/Cooking: The flavour of squid is described as mild and sweet, with a slight nutty finish. Its texture is firm and meaty when cooked and turns an opaque white colour. Due to its mild flavour profile, squid compliments well with bolder flavours making this ingredient extremely versatile.Check out this easy recipe from: stepawayfromthecarbs.comPAN FRIED CALAMARI WITH GARLIC AND LEMONPan fried calamari are a fantastic low carb alternative to battered or breaded squid. These are cooked with garlic and lemon for a delicious flavour!INGREDIENTS:1 tbs butter1 tsp olive oil1 lb calamari (squid) tubes and tentacles, fully defrosted if previously frozen1 tsp garlic paste or minced garlic1 tsp lemon juicesalt and pepper1 tbs chopped parsleyINSTRUCTIONS:Heat the butter and oil together in a large skillet.Cut the squid tubes into rings and add them to the skillet, together with the tentacles and the garlic.Continue to cook until the calamari has firmed up, about 5 minutes.Add the lemon juice, salt and pepper. Use a slotted spoon to transfer the calamari to a serving dish.Garnish with the parsley, more black pepper, and an extra squeeze of lemon.

Squid Tube and Tenticle - FROZEN

Product of Thailand

Brought to you by Steelhead Food Co. When properly seared or served raw, ahi tuna tastes more tender, mild and oily. The most reliable cooking methods for producing perfectly prepared ahi tuna are baking, grilling or sauteing a filet in a skillet. Check out this delicious recipe from: chewoutloud.com MARINATED SEARED AHI TUNA Here’s the most amazing Marinated Seared Ahi Tuna you can make at home! It’s bursting with flavour, super easy to make, and fantastic as an appetizer or healthy dinner. INGREDIENTS:<ul><li>2 TB regular strength soy sauce, or gluten-free tamari sauce</li><li>2 TB freshly squeezed lemon juice</li><li>1 TB Asian toasted sesame oil, found in the Asian aisle</li><li>2 tsp garlic powder</li><li>2 tsp granulated sugar</li><li>1 tsp kosher salt</li><li>1 tsp freshly cracked black pepper</li><li>2 ½ pounds fresh ahi tuna steaks, about 1 1/2-1 2/3 inches thick</li><li>3 TB canola or vegetable oil, for searing</li><li>Optional: freshly chopped cilantro, green scallions, sesame seeds for garnish.</li><li>Optional: Sriracha Mayo for drizzling, really good!</li></ul> STEP 1In a bowl, whisk together the first 7 ingredients to make a marinade. Towel dry tuna steaks and place in a glass or ceramic dish. Pour marinade over the fish, turning to coat well throughout. Cover tightly and chill several hours to overnight; turn fish over at least once in the middle of marinade time. STEP 2Heat 3 TB oil in a large heavy skillet – use aluminum or stainless steel; not nonstick, as it won't sear – until oil is smoking. Sear ahi steaks 1 1/2 minutes per side on high heat, taking care to flip carefully with a flat, steel spatula. (If your tuna is less than 1 1/2 inches thick, sear for only 1 minute per side.) STEP 3Transfer seared ahi to a large cutting board and let rest/cool 10 minutes. Use a very sharp (serrated works well) knife to slice thinly across the grain. STEP 4Serve chilled or at room temp. Sprinkle with sesame seeds and cilantro or green onions, if desired. Drizzle with Sriracha mayo if desired.

Brought to you by Steelhead Food Co.When properly seared or served raw, ahi tuna tastes more tender, mild and oily. The most reliable cooking methods for producing perfectly prepared ahi tuna are baking, grilling or sauteing a filet in a skillet.Check out this delicious recipe from: chewoutloud.comMARINATED SEARED AHI TUNAHere’s the most amazing Marinated Seared Ahi Tuna you can make at home! It’s bursting with flavour, super easy to make, and fantastic as an appetizer or healthy dinner.INGREDIENTS:2 TB regular strength soy sauce, or gluten-free tamari sauce2 TB freshly squeezed lemon juice1 TB Asian toasted sesame oil, found in the Asian aisle2 tsp garlic powder2 tsp granulated sugar1 tsp kosher salt1 tsp freshly cracked black pepper2 ½ pounds fresh ahi tuna steaks, about 1 1/2-1 2/3 inches thick3 TB canola or vegetable oil, for searingOptional: freshly chopped cilantro, green scallions, sesame seeds for garnish.Optional: Sriracha Mayo for drizzling, really good!STEP 1In a bowl, whisk together the first 7 ingredients to make a marinade. Towel dry tuna steaks and place in a glass or ceramic dish. Pour marinade over the fish, turning to coat well throughout. Cover tightly and chill several hours to overnight; turn fish over at least once in the middle of marinade time.STEP 2Heat 3 TB oil in a large heavy skillet – use aluminum or stainless steel; not nonstick, as it won't sear – until oil is smoking. Sear ahi steaks 1 1/2 minutes per side on high heat, taking care to flip carefully with a flat, steel spatula. (If your tuna is less than 1 1/2 inches thick, sear for only 1 minute per side.)STEP 3Transfer seared ahi to a large cutting board and let rest/cool 10 minutes. Use a very sharp (serrated works well) knife to slice thinly across the grain.STEP 4Serve chilled or at room temp. Sprinkle with sesame seeds and cilantro or green onions, if desired. Drizzle with Sriracha mayo if desired.

Yellowfin Ahi Tuna - Seared/Sliced - FROZEN

Anova - Yellowfin Ahi Tuna

Brought to you by Steelhead Food Co. BREADED HADDOCK - LIGHTLY SEASONEDPack:4-5 whole fillets / 400 g FEATURES &amp; BENEFITS:<ul><li>Hand cut fillets</li><li>Made from 100% natural chemical-free fillets</li><li>Crispy gluten-free coating</li><li>Cut From Whole Muscle Fillets</li><li>Processed in Canada</li><li>Marine Stewardship Council® certified sustainable</li><li>Certified by the Gluten-Free Certification Program (as coming from a GFCP recognized facility)</li></ul> PREPARATION:Bake from frozen. Preheat oven to 400°F&nbsp;(200°C). Bake for 20-25 minutes on a parchment lined baking sheet. Turn portions over after 10 minutes. As appliance may vary, cook until an internal temperature of 158°F (74°C) is reached.&nbsp;

Brought to you by Steelhead Food Co.BREADED HADDOCK - LIGHTLY SEASONEDPack:4-5 whole fillets / 400 gFEATURES & BENEFITS:Hand cut filletsMade from 100% natural chemical-free filletsCrispy gluten-free coatingCut From Whole Muscle FilletsProcessed in CanadaMarine Stewardship Council® certified sustainableCertified by the Gluten-Free Certification Program (as coming from a GFCP recognized facility)PREPARATION:Bake from frozen. Preheat oven to 400°F (200°C). Bake for 20-25 minutes on a parchment lined baking sheet. Turn portions over after 10 minutes. As appliance may vary, cook until an internal temperature of 158°F (74°C) is reached. 

Toppits Breaded Haddock - Lightly Seasoned - FROZEN - 400g

Toppits - GLUTEN-FREE

Brought to you by Steelhead Food Co.Product of Scotland, Scotch Boned Kippers are traditionally smoked. Kippers are cold-smoked herring fish, and they are traditionally served as a protein at breakfast in the UK. You can buy them fresh or frozen from most supermarkets, though in the US, you're more likely to find them in a can. Canned kippers don't require cooking, but fresh or frozen kippers do. You can poach them in a pan or use the more traditional method of poaching them in a jug. You can also grill or broil them in the oven, and sautéing is also a good option. 1.<a href="https://www.wikihow.com/Cook-Kipper#Making-Poached-Kippers" rel="noopener noreferrer" target="_blank" style="color: rgb(48, 117, 48);">Poached Kippers</a><ul><li>Kippers</li><li>Enough water to cover the kippers</li><li>Butter, optional</li></ul><h3>2.<a href="https://www.wikihow.com/Cook-Kipper#Cooking-Kippers-under-the-Broiler-or-Grill" rel="noopener noreferrer" target="_blank" style="color: rgb(48, 117, 48);">Kippers under the Broiler or Grill</a></h3><ul><li>2-3 pats of butter</li><li>Kippers</li><li>Lemon wedges, optional</li><li>Parsley, optional</li><li>Cayenne pepper, optional</li></ul><h3>3.<a href="https://www.wikihow.com/Cook-Kipper#Making-Saut.C3.A9ed-Kippers" rel="noopener noreferrer" target="_blank" style="color: rgb(48, 117, 48);">Sautéed Kippers</a></h3><ul><li>2-3 pats of butter</li><li>Kippers</li></ul> POACHED KIPPERS DIRECTIONS:1.Heat the water in a pot on the stove.&nbsp;Place the pot over high heat, and bring the water to a boil. You can also do this step in a large frying pan if you prefer, which will heat the water faster.<ul><li>Poaching kippers creates the least amount of smell as opposed to other methods. Kippers can be fairly potent.</li></ul> 2.	Remove the pan from the heat to add the kippers.&nbsp;The water doesn't need to stay boiling 	to cook the kippers. Take the pan off the heat and put the kippers in so you gently poach them instead of overcooking them. You can gently drop the kippers in with your hands or use tongs to lower them into the water. 3.Wait 5 minutes for the kippers to cook.&nbsp;Kippers cook pretty fast, and they're typically done in this amount of time. You can leave them for a bit longer if the kippers don't look done. They should flake apart easily. 4.Pour the water off after 5 minutes.&nbsp;Use a sieve or colander to drain the water off, but be gentle, as the kippers may break apart. You can also use a slotted spoon or tongs to gently pull them out of the water. Try serving them with scrambled eggs and toast for breakfast. You can add a bit of butter on top of each fish for flavour. Store any leftovers in an airtight container in the fridge. Eat them within a couple of days. KIPPERS UNDER THE BROILER/GRILL DIRECTIONS: 1.Pre-heat the oven and cover a sheet pan with foil.&nbsp;The oven needs to be hot before you stick the pan in, so set it to "broil." Line a baking sheet with foil, so that it won't absorb the fishiness of the kippers. In British cooking, "grilling" refers to cooking under the heating element in the oven, known as the grill. In the United States, this type of cooking is called "broiling." 2.Melt butter in a saucepan until it turns brown and nutty.&nbsp;Using 2-3 pats per kipper, heat the butter over medium heat until it's turning golden brown. Spread some on the baking tray to keep the kippers from sticking. You can heat the butter in the microwave, though you won't get the browned butter flavour. 3.Place the fish on the tray skin-side up and brush with butter.&nbsp;If your fillets have skin, put the skin facing upwards. If they don't have skin still, that's fine, too. Brush melted butter on the skin or the top side of the fish using a basting brush. 4.Cook the fish for 1 minute on the first side.&nbsp;The skin should cook for about a minute while facing up, but then you need to flip the fish so the flesh is facing upward. 5.Flip the fish and baste it again.&nbsp;Take the pan out, and turn the fish over with a spatula. Brush the top of the fish with melted butter using a basting brush, then put the pan back in the oven 6.Baste the fish another 2-3 times.&nbsp;About every 1-2 minutes, pull the pan out and add a little more butter to the top of the fish. This helps fully incorporate the butter flavor into the kippers. Cook the fish on this side for 4-6 minutes. However, if you don't want to use that much butter, just stick to basting the kippers once on each side. 7.Pull the kippers out and serve them.Plate the fish on a warm platter. For seasoning, you can squeeze lemon over the fish or add a dash of fresh cayenne pepper or a sprinkling of fresh minced parsley. You can also serve them with more browned butter. Have a grainy toasted bread on the side to accompany the fish. SAUTEED KIPPERS DIRECTIONS: 1.Heat a pan with butter over low heat.&nbsp;Set the pan on the stove, and turn the heat to low. Add 2-3 pats of butter. Once it's melted, you should have enough butter to cover the bottom of the pan 2.Add the kippers to the pan.&nbsp;Once the butter is melted, gently place the kippers in the pan. Cook them for about 3 minutes per side, or a little longer if they're not quite done after that time. You can use skinless or kippers with the skin still on for this recipe, depending on your preference. 3.Remove the kippers from the heat and serve.&nbsp;Once the fish is flaky and opaque, take the pan off the heat. You can serve these with scrambled eggs and toast for breakfast.Serve with lemon or lime wedges to squeeze over the top.

Brought to you by Steelhead Food Co.Product of Scotland, Scotch Boned Kippers are traditionally smoked.Kippers are cold-smoked herring fish, and they are traditionally served as a protein at breakfast in the UK. You can buy them fresh or frozen from most supermarkets, though in the US, you're more likely to find them in a can. Canned kippers don't require cooking, but fresh or frozen kippers do. You can poach them in a pan or use the more traditional method of poaching them in a jug. You can also grill or broil them in the oven, and sautéing is also a good option.1.Poached KippersKippersEnough water to cover the kippersButter, optional2.Kippers under the Broiler or Grill2-3 pats of butterKippersLemon wedges, optionalParsley, optionalCayenne pepper, optional3.Sautéed Kippers2-3 pats of butterKippersPOACHED KIPPERS DIRECTIONS:1.Heat the water in a pot on the stove. Place the pot over high heat, and bring the water to a boil. You can also do this step in a large frying pan if you prefer, which will heat the water faster.Poaching kippers creates the least amount of smell as opposed to other methods. Kippers can be fairly potent.2.	Remove the pan from the heat to add the kippers. The water doesn't need to stay boiling 	to cook the kippers. Take the pan off the heat and put the kippers in so you gently poach them instead of overcooking them. You can gently drop the kippers in with your hands or use tongs to lower them into the water.3.Wait 5 minutes for the kippers to cook. Kippers cook pretty fast, and they're typically done in this amount of time. You can leave them for a bit longer if the kippers don't look done. They should flake apart easily.4.Pour the water off after 5 minutes. Use a sieve or colander to drain the water off, but be gentle, as the kippers may break apart. You can also use a slotted spoon or tongs to gently pull them out of the water. Try serving them with scrambled eggs and toast for breakfast. You can add a bit of butter on top of each fish for flavour. Store any leftovers in an airtight container in the fridge. Eat them within a couple of days.KIPPERS UNDER THE BROILER/GRILL DIRECTIONS:1.Pre-heat the oven and cover a sheet pan with foil. The oven needs to be hot before you stick the pan in, so set it to "broil." Line a baking sheet with foil, so that it won't absorb the fishiness of the kippers. In British cooking, "grilling" refers to cooking under the heating element in the oven, known as the grill. In the United States, this type of cooking is called "broiling."2.Melt butter in a saucepan until it turns brown and nutty. Using 2-3 pats per kipper, heat the butter over medium heat until it's turning golden brown. Spread some on the baking tray to keep the kippers from sticking. You can heat the butter in the microwave, though you won't get the browned butter flavour.3.Place the fish on the tray skin-side up and brush with butter. If your fillets have skin, put the skin facing upwards. If they don't have skin still, that's fine, too. Brush melted butter on the skin or the top side of the fish using a basting brush.4.Cook the fish for 1 minute on the first side. The skin should cook for about a minute while facing up, but then you need to flip the fish so the flesh is facing upward.5.Flip the fish and baste it again. Take the pan out, and turn the fish over with a spatula. Brush the top of the fish with melted butter using a basting brush, then put the pan back in the oven6.Baste the fish another 2-3 times. About every 1-2 minutes, pull the pan out and add a little more butter to the top of the fish. This helps fully incorporate the butter flavor into the kippers. Cook the fish on this side for 4-6 minutes. However, if you don't want to use that much butter, just stick to basting the kippers once on each side.7.Pull the kippers out and serve them.Plate the fish on a warm platter. For seasoning, you can squeeze lemon over the fish or add a dash of fresh cayenne pepper or a sprinkling of fresh minced parsley. You can also serve them with more browned butter. Have a grainy toasted bread on the side to accompany the fish.SAUTEED KIPPERS DIRECTIONS:1.Heat a pan with butter over low heat. Set the pan on the stove, and turn the heat to low. Add 2-3 pats of butter. Once it's melted, you should have enough butter to cover the bottom of the pan2.Add the kippers to the pan. Once the butter is melted, gently place the kippers in the pan. Cook them for about 3 minutes per side, or a little longer if they're not quite done after that time. You can use skinless or kippers with the skin still on for this recipe, depending on your preference.3.Remove the kippers from the heat and serve. Once the fish is flaky and opaque, take the pan off the heat. You can serve these with scrambled eggs and toast for breakfast.Serve with lemon or lime wedges to squeeze over the top.

Scotch Boned Smoked Kippers - 200g - FROZEN

Neptune

Brought to you by Steelhead Food Co. Cold-smoked Canadian Atlantic salmon, apple cider infused, thinly sliced, 200g, sold per piece.&nbsp;&nbsp;Made with a traditional&nbsp;recipe with real apple cider at Canada Smoked Fish in Mississauga, ON Cold-Smoked Salmon is preserved with a combination of salting and smoking, so the flavour can be slightly salty and slightly smoky. Because lox is only brined, the flavor is very different. It's much more briney and there's no smoky flavor whatsoever. Cold-smoked salmon is smoked below roughly 90 degrees Fahrenheit, while hot-smoked salmon is smoked above approximately 120 degrees. The temperature difference results in cold-smoked salmon and a fresher and less smoky flavour, while the hot-smoked version is much smokier. A few suggestions:<ul><li>Makes a great appetizer - With crackers, softened cream cheese and capers.</li><li>Tossed into a green salad with a lemony dressing.</li><li>Stirred into hot pasta with a light tomato sauce, green onions, fresh parsley and extra-virgin olive oil.</li></ul>

Brought to you by Steelhead Food Co.Cold-smoked Canadian Atlantic salmon, apple cider infused, thinly sliced, 200g, sold per piece.  Made with a traditional recipe with real apple cider at Canada Smoked Fish in Mississauga, ONCold-Smoked Salmon is preserved with a combination of salting and smoking, so the flavour can be slightly salty and slightly smoky. Because lox is only brined, the flavor is very different. It's much more briney and there's no smoky flavor whatsoever.Cold-smoked salmon is smoked below roughly 90 degrees Fahrenheit, while hot-smoked salmon is smoked above approximately 120 degrees. The temperature difference results in cold-smoked salmon and a fresher and less smoky flavour, while the hot-smoked version is much smokier.A few suggestions:Makes a great appetizer - With crackers, softened cream cheese and capers.Tossed into a green salad with a lemony dressing.Stirred into hot pasta with a light tomato sauce, green onions, fresh parsley and extra-virgin olive oil.

Canadian Atlantic Cold Smoked Salmon Infused with Apple Cider VP - FROZEN - 200g

Product of Atlantic Canada

Brought to you by Steelhead Food Co.Fresh Hot Smoked Salmon Portions from our Atlantic Salmon that we cut in house.Frozen Portions. Fillets of salmon that have been flavoured with the smoke from burning aromatic hardwoods. The smoke from the smouldering wood gives the salmon a distinctive smoky flavour&nbsp;and a fine texture. Suggestions:<ul><li>Appetizers, canapés - on crackers or cucumber with cream cheese</li><li>Cream cheese, smoked salmon and smoked trout pasta sauce.</li><li>Spaghetti with pesto, crushed potato and salmon recipe.</li><li>Haloumi and zucchini waffles with smoked salmon and eggs.</li><li>Smoked salmon and potato gratin.</li><li>Hot-smoked salmon crêpes and horseradish crème fraîche.</li></ul>

Brought to you by Steelhead Food Co.Fresh Hot Smoked Salmon Portions from our Atlantic Salmon that we cut in house.Frozen Portions.Fillets of salmon that have been flavoured with the smoke from burning aromatic hardwoods. The smoke from the smouldering wood gives the salmon a distinctive smoky flavour and a fine texture.Suggestions:Appetizers, canapés - on crackers or cucumber with cream cheeseCream cheese, smoked salmon and smoked trout pasta sauce.Spaghetti with pesto, crushed potato and salmon recipe.Haloumi and zucchini waffles with smoked salmon and eggs.Smoked salmon and potato gratin.Hot-smoked salmon crêpes and horseradish crème fraîche.

Canadian Atlantic Hot Smoked Salmon Portion VP - FROZEN

Canadian wild Smoked Salmon&nbsp; Our most popular Canadian gift item, these packages each hold a gold pouch of wild smoked sockeye salmon, the reddest of the salmon species. The salmon is lightly salted and smoked with hardwood smoke, allowing the rich flavour of the sockeye salmon to come through. The gold pouch has been heat processed and keeps without refrigeration until it is opened.&nbsp; Simple Serving SuggestionsLayer a sesame cracker or toasted baguette with cream cheese, capers and thinly sliced red onions, and top with smoked sockeye salmon. IngredientsWild sockeye salmon, sea salt, natural hardwood smoke SourceBritish Columbia Shelf Life5 years StorageRefrigerate after opening *Product of Canada

Canadian wild Smoked Salmon Our most popular Canadian gift item, these packages each hold a gold pouch of wild smoked sockeye salmon, the reddest of the salmon species. The salmon is lightly salted and smoked with hardwood smoke, allowing the rich flavour of the sockeye salmon to come through. The gold pouch has been heat processed and keeps without refrigeration until it is opened. Simple Serving SuggestionsLayer a sesame cracker or toasted baguette with cream cheese, capers and thinly sliced red onions, and top with smoked sockeye salmon.IngredientsWild sockeye salmon, sea salt, natural hardwood smokeSourceBritish ColumbiaShelf Life5 yearsStorageRefrigerate after opening*Product of Canada

Sea Change Wild Smoked Sockeye Salmon - 113g

Sea Change Seafoods

Candied Wild Smoked Salmon is a local specialty from Canada's West Coast Candied salmon, sometimes called&nbsp;Indian Candy&nbsp;is brined, sugared and heavily smoked, creating a very flavourful, slightly chewy treat. SeaChange Candied Pink Salmon is heat processed, so that it will keep without refrigeration, allowing you to share this delicious local delicacy with friends or colleagues around the world. Simple Serving SuggestionsTop a bed of greens with candied salmon, broken into bite-sized pieces, or enjoy with fresh baguette and a glass of dry white wine. IngredientsWild pink salmon, sugar, sea salt, soy sauce (filtered water, certified organic whole soy beans, certified organic wheat, sea salt, brewing starter – aspergillus sojae), spices, natural hardwood smoke. SourceBritish Columbia Shelf Life5 years StorageRefrigerate after opening *Product of Canada

Candied Wild Smoked Salmon is a local specialty from Canada's West CoastCandied salmon, sometimes called Indian Candy is brined, sugared and heavily smoked, creating a very flavourful, slightly chewy treat. SeaChange Candied Pink Salmon is heat processed, so that it will keep without refrigeration, allowing you to share this delicious local delicacy with friends or colleagues around the world.Simple Serving SuggestionsTop a bed of greens with candied salmon, broken into bite-sized pieces, or enjoy with fresh baguette and a glass of dry white wine.IngredientsWild pink salmon, sugar, sea salt, soy sauce (filtered water, certified organic whole soy beans, certified organic wheat, sea salt, brewing starter – aspergillus sojae), spices, natural hardwood smoke.SourceBritish ColumbiaShelf Life5 yearsStorageRefrigerate after opening*Product of Canada

Sea Change Candied Wild Smoked Salmon - 70g

This Smoked Trout has an irresistible smokey flavor with a subtle buttery taste. Hot Smoked at Den Besten Trout Farm in Langton, ON.They specialize in farm raised rainbow trout. They smoke their own fish with real apple wood, in a few different flavours. Suggestions:<ol><li>Serve with crackers, softened cream cheese and capers.</li><li>Tossed into a green salad with a lemony dressing.</li><li>Stirred into hot pasta with a light tomato sauce, green onions, fresh parsley and extra-virgin olive oil.</li></ol>

This Smoked Trout has an irresistible smokey flavor with a subtle buttery taste.Hot Smoked at Den Besten Trout Farm in Langton, ON.They specialize in farm raised rainbow trout. They smoke their own fish with real apple wood, in a few different flavours.Suggestions:Serve with crackers, softened cream cheese and capers.Tossed into a green salad with a lemony dressing.Stirred into hot pasta with a light tomato sauce, green onions, fresh parsley and extra-virgin olive oil.

Den Besten - Smoked Rainbow Trout Manitoulin Island - FRESH

Den Besten Trout Farm

*Certified Organic Atlantic MusselsBrought to you by Steelhead Food Co. Mussels have a slightly sweet taste and can be likened to clams or oysters. The flavour of mussels is delicate yet distinctive, with a slight brininess that comes from their exposure to saltwater. They also tend to take on the flavours of whatever they are cooked in, so spices and herbs can make them even more flavourful. Check out this amazing recipe. RED THAI CURRY MUSSELS <ul><li>2 TB salted butter</li><li>1 cup of White Wine, cooking wine, not sweet</li><li>2 Tbsp of Asian Fish Sauce</li><li>Optional: 5 roma tomatoes, seeded and chopped</li><li>2 stalks of Lemongrass, crushed and tossed into broth</li><li>2 Tbsp of freshly chopped/peeled ginger root</li><li>2 cans, 14 oz each Unsweetened Coconut Milk</li><li>6 tsp Thai Red Curry Paste, adjust depending on spice level desired</li><li>Juice of 2 lime wedges, plus extra wedges for garnish</li><li>½ tsp Kosher Salt</li><li>3 lb fresh mussels, cleaned and debearded</li><li>¼ cup chopped cilantro, plus extra for garnish</li><li>Optional: Crush and toss in some whole Red Thai chilli's for an extra spice kick</li><li>Fresh Baguette sliced for dipping</li></ul> In a large, heavy saucepan over medium high heat, stir together the butter and wine until hot. Add ginger, stirring 1 minute. Add all remaining ingredients except for the mussels.Whisk to combine the paste and other ingredients well into the coconut milk. Let simmer for 5-10 minutes to allow the flavours to build. Add mussels and bring liquid to a simmer; cover and simmer about 5 minutes or just until mussels have opened; watch carefully and don't overcook. As soon as mussels have opened up, transfer to a serving dish. Remove Lemongrass stalks and whole Thai chilli's. So that you just have the nice rich Thai broth.Garnish with extra lime wedges and fresh cilantro. Serve with plenty of rustic bread.

*Certified Organic Atlantic MusselsBrought to you by Steelhead Food Co.Mussels have a slightly sweet taste and can be likened to clams or oysters. The flavour of mussels is delicate yet distinctive, with a slight brininess that comes from their exposure to saltwater. They also tend to take on the flavours of whatever they are cooked in, so spices and herbs can make them even more flavourful.Check out this amazing recipe.RED THAI CURRY MUSSELS2 TB salted butter1 cup of White Wine, cooking wine, not sweet2 Tbsp of Asian Fish SauceOptional: 5 roma tomatoes, seeded and chopped2 stalks of Lemongrass, crushed and tossed into broth2 Tbsp of freshly chopped/peeled ginger root2 cans, 14 oz each Unsweetened Coconut Milk6 tsp Thai Red Curry Paste, adjust depending on spice level desiredJuice of 2 lime wedges, plus extra wedges for garnish½ tsp Kosher Salt3 lb fresh mussels, cleaned and debearded¼ cup chopped cilantro, plus extra for garnishOptional: Crush and toss in some whole Red Thai chilli's for an extra spice kickFresh Baguette sliced for dippingIn a large, heavy saucepan over medium high heat, stir together the butter and wine until hot. Add ginger, stirring 1 minute. Add all remaining ingredients except for the mussels.Whisk to combine the paste and other ingredients well into the coconut milk. Let simmer for 5-10 minutes to allow the flavours to build.Add mussels and bring liquid to a simmer; cover and simmer about 5 minutes or just until mussels have opened; watch carefully and don't overcook. As soon as mussels have opened up, transfer to a serving dish. Remove Lemongrass stalks and whole Thai chilli's. So that you just have the nice rich Thai broth.Garnish with extra lime wedges and fresh cilantro. Serve with plenty of rustic bread.

Live Organic PEI Mussels - 2Lb Mesh Bag

Allen's Fisheries Ltd.

Brought to you by Steelhead Food Co.

Jumbo U/10 Sea Scallops - FRESH

Wild - Boston Harbour

Brought to you by Steelhead Food Co.10/20 Bacon Wrapped Jumbo Sea Scallops - 3 per skewer / 2 skewers per pack Scallops are&nbsp;briny, slightly sweet and buttery&nbsp;with a tender texture. They taste like they come from the sea without being fishy. This shell fish takes on the seasoning that you cook them with so be prepared for a tasty dinner. In other words, scallops are succulent and delicious! TIP: For a sweeter kick, try adding a little brown sugar to the top of scallops prior to cooking. The salty sweet combo just works! INSTRUCTIONS:<ol><li>Thaw scallops overnight</li><li>Preheat oven to 425°F.&nbsp;</li><li>Line a baking sheet with parchment paper.</li><li>Drizzle olive oil over each scallop and season with pepper and kosher salt.</li><li>Arrange scallops in a single layer on prepared baking sheet, giving each scallop some room to allow the bacon to crisp.</li><li>Bake 12 to 15 minutes until scallop is tender and opaque and bacon is cooked through. Serve hot.</li></ol>

Brought to you by Steelhead Food Co.10/20 Bacon Wrapped Jumbo Sea Scallops - 3 per skewer / 2 skewers per packScallops are briny, slightly sweet and buttery with a tender texture. They taste like they come from the sea without being fishy. This shell fish takes on the seasoning that you cook them with so be prepared for a tasty dinner. In other words, scallops are succulent and delicious! TIP: For a sweeter kick, try adding a little brown sugar to the top of scallops prior to cooking. The salty sweet combo just works!INSTRUCTIONS:Thaw scallops overnightPreheat oven to 425°F. Line a baking sheet with parchment paper.Drizzle olive oil over each scallop and season with pepper and kosher salt.Arrange scallops in a single layer on prepared baking sheet, giving each scallop some room to allow the bacon to crisp.Bake 12 to 15 minutes until scallop is tender and opaque and bacon is cooked through. Serve hot.

10/20 - Bacon Wrapped Jumbo Sea Scallops VP - 3 Per Skewer - FROZEN

Boston Harbour - Wild

Brought to you by Steelhead Food Co.COCONUT BREADEDUncooked, Pacific White Shrimp, Tail-On13/15 Ct / 2lb per Box / 908g Tender shrimp in a light, crispy breading.Perfect as an appetizer, or for dinner.Serve with your favourite cocktail or seafood sauce.

Brought to you by Steelhead Food Co.COCONUT BREADEDUncooked, Pacific White Shrimp, Tail-On13/15 Ct / 2lb per Box / 908gTender shrimp in a light, crispy breading.Perfect as an appetizer, or for dinner.Serve with your favourite cocktail or seafood sauce.

Coconut Breaded Butterflied Shrimp - 13/15 - 2LB - 908g - FROZEN

Brought to you by Steelhead Food Co.Cooked and Cajun Spiced***To prepare boil or steam for approx. 8 mins Crawfish have a sweet, succulent flavour that's similar to shrimp and lobster. They're also slightly earthy and nutty, which adds to their unique flavour profile. The meat is tender and delicate, making it perfect for dishes such as gumbo, where the meat is slow-cooked in a flavourful broth. BEST PREPARATION METHOD FOR CRAWFISH THAT HAS ALREADY BEEN COOKED:Steaming is the best method for reheating crawfish that have already been cooked. Fill the pot with 2 to 3 cups of water along with your choice of seasoning. Lemon-pepper seasoning, Cajun seasoning, black peppercorns, bay leaves or red pepper flakes are some great options!

Brought to you by Steelhead Food Co.Cooked and Cajun Spiced***To prepare boil or steam for approx. 8 minsCrawfish have a sweet, succulent flavour that's similar to shrimp and lobster. They're also slightly earthy and nutty, which adds to their unique flavour profile. The meat is tender and delicate, making it perfect for dishes such as gumbo, where the meat is slow-cooked in a flavourful broth.BEST PREPARATION METHOD FOR CRAWFISH THAT HAS ALREADY BEEN COOKED:Steaming is the best method for reheating crawfish that have already been cooked. Fill the pot with 2 to 3 cups of water along with your choice of seasoning. Lemon-pepper seasoning, Cajun seasoning, black peppercorns, bay leaves or red pepper flakes are some great options!

Cooked Cajun Spiced Crawfish - FROZEN

Steelhead Food Co.

Harvested in Nova Scotia.Frozen and prepared in bags of 2.*A bag of 3-4oz tails weigh approx. 0.86lbs.* The Canadian lobster tails come frozen, ensuring they keep their natural juices and firm consistency. While raw, they have a mottled green-brown appearance, but once cooked they redden, and the see-through flesh turns into sweet, white meat that's mouthwateringly tender. Check out these different cooking method ideas from:&nbsp;<a href="http://wholesomeyum.com/" rel="noopener noreferrer" target="_blank" style="color: rgb(220, 161, 13);">wholesomeyum.com</a> BEST WAYS TO COOK LOBSTER TAIL Once you have it butterflied, there are several options for how to cook lobster tail. Here are the main ways, with pros and cons: <ul><li>Broiled&nbsp;– This method is in the oven under the high heat of the broiler. My easy lobster tail recipe is broiled! You can also bake lobster using a similar method to broiling, except using normal heat. However, I find that the high heat of broiling gets a more tender inside than regular baking.</li><li>Air Fryer&nbsp;– Works similarly to broiling lobster tail, but uses your air fryer. Even though the temperature is lower, the cook time is actually very similar due to the air flow.</li><li>Poached&nbsp;– Sometimes this is another term for boiled lobster, and sometimes it means simmering the shucked lobster tails in a layer of butter (called butter poaching).</li><li>Boiled&nbsp;– This is one of the simplest methods, as it just involves cooking the tails in a large pot of boiling water. But, I find the flavour when you boil it is not as rich as lobster cooked with butter.</li><li>Grilled&nbsp;– You can even cook lobster tails on a grill if you like! We don’t have nice weather enough during the year for this to be my go-to method, but I do love it during the summer months.&nbsp;</li></ul> As you can probably guess, I think the best lobster recipe is&nbsp;broiled! The cook time is quick (less than 10 minutes!), requires minimal cleanup, and it’s&nbsp;super&nbsp;flavourful from the butter.

Harvested in Nova Scotia.Frozen and prepared in bags of 2.*A bag of 3-4oz tails weigh approx. 0.86lbs.*The Canadian lobster tails come frozen, ensuring they keep their natural juices and firm consistency. While raw, they have a mottled green-brown appearance, but once cooked they redden, and the see-through flesh turns into sweet, white meat that's mouthwateringly tender.Check out these different cooking method ideas from: wholesomeyum.comBEST WAYS TO COOK LOBSTER TAILOnce you have it butterflied, there are several options for how to cook lobster tail. Here are the main ways, with pros and cons:Broiled – This method is in the oven under the high heat of the broiler. My easy lobster tail recipe is broiled! You can also bake lobster using a similar method to broiling, except using normal heat. However, I find that the high heat of broiling gets a more tender inside than regular baking.Air Fryer – Works similarly to broiling lobster tail, but uses your air fryer. Even though the temperature is lower, the cook time is actually very similar due to the air flow.Poached – Sometimes this is another term for boiled lobster, and sometimes it means simmering the shucked lobster tails in a layer of butter (called butter poaching).Boiled – This is one of the simplest methods, as it just involves cooking the tails in a large pot of boiling water. But, I find the flavour when you boil it is not as rich as lobster cooked with butter.Grilled – You can even cook lobster tails on a grill if you like! We don’t have nice weather enough during the year for this to be my go-to method, but I do love it during the summer months. As you can probably guess, I think the best lobster recipe is broiled! The cook time is quick (less than 10 minutes!), requires minimal cleanup, and it’s super flavourful from the butter.

Lobster Tails - 3-4oz - Canadian

Wild - Hardshell

Brought to you by Steelhead Food Co.Harvested in Nova Scotia.Frozen and prepared in bags of 2*A bag of 2 / 7-8oz tails will weigh approx. 0.97lbs.* The Canadian lobster tails come frozen, ensuring they keep their natural juices and firm consistency. While raw, they have a mottled green-brown appearance, but once cooked they redden, and the see-through flesh turns into sweet, white meat that's mouthwateringly tender. Check out these different cooking method ideas from: <a href="http://wholesomeyum.com" rel="noopener noreferrer" target="_blank" style="color: rgb(220, 161, 13);">wholesomeyum.com</a> BEST WAYS TO COOK LOBSTER TAIL Once you have it butterflied, there are several options for how to cook lobster tail. Here are the main ways, with pros and cons: <ul><li>Broiled – This method is in the oven under the high heat of the broiler. My easy lobster tail recipe is broiled! You can also bake lobster using a similar method to broiling, except using normal heat. However, I find that the high heat of broiling gets a more tender inside than regular baking.</li><li>Air Fryer – Works similarly to broiling lobster tail, but uses your air fryer. Even though the temperature is lower, the cook time is actually very similar due to the air flow.</li><li>Poached – Sometimes this is another term for boiled lobster, and sometimes it means simmering the shucked lobster tails in a layer of butter (called butter poaching).</li><li>Boiled – This is one of the simplest methods, as it just involves cooking the tails in a large pot of boiling water. But, I find the flavour when you boil it is not as rich as lobster cooked with butter.</li><li>Grilled – You can even cook lobster tails on a grill if you like! We don’t have nice weather enough during the year for this to be my go-to method, but I do love it during the summer months.&nbsp;</li></ul> As you can probably guess, I think the best lobster recipe is broiled! The cook time is quick (less than 10 minutes!), requires minimal cleanup, and it’s super flavourful from the butter.

Brought to you by Steelhead Food Co.Harvested in Nova Scotia.Frozen and prepared in bags of 2*A bag of 2 / 7-8oz tails will weigh approx. 0.97lbs.*The Canadian lobster tails come frozen, ensuring they keep their natural juices and firm consistency. While raw, they have a mottled green-brown appearance, but once cooked they redden, and the see-through flesh turns into sweet, white meat that's mouthwateringly tender.Check out these different cooking method ideas from: wholesomeyum.comBEST WAYS TO COOK LOBSTER TAILOnce you have it butterflied, there are several options for how to cook lobster tail. Here are the main ways, with pros and cons:Broiled – This method is in the oven under the high heat of the broiler. My easy lobster tail recipe is broiled! You can also bake lobster using a similar method to broiling, except using normal heat. However, I find that the high heat of broiling gets a more tender inside than regular baking.Air Fryer – Works similarly to broiling lobster tail, but uses your air fryer. Even though the temperature is lower, the cook time is actually very similar due to the air flow.Poached – Sometimes this is another term for boiled lobster, and sometimes it means simmering the shucked lobster tails in a layer of butter (called butter poaching).Boiled – This is one of the simplest methods, as it just involves cooking the tails in a large pot of boiling water. But, I find the flavour when you boil it is not as rich as lobster cooked with butter.Grilled – You can even cook lobster tails on a grill if you like! We don’t have nice weather enough during the year for this to be my go-to method, but I do love it during the summer months. As you can probably guess, I think the best lobster recipe is broiled! The cook time is quick (less than 10 minutes!), requires minimal cleanup, and it’s super flavourful from the butter.

Atlantic Lobster Tails Hardshell - 7-8 Oz - FROZEN

Canadian Wild - Nova Scotia

Brought to you by Steelhead Food Co.10/20 Jumbo Frozen Sea Scallops Packaged, vac-packed, and frozen in packages of 5-6 scallops weighing at approx. 0.50lbs. Scallops are&nbsp;briny, slightly sweet and buttery&nbsp;with a tender texture. They taste like they come from the sea without being fishy. This shell fish takes on the seasoning that you cook them with so be prepared for a tasty dinner. In other words, scallops are succulent and delicious! Check out this easy scallops recipe from: <a href="http://tastesbetterfromscratch.com/" rel="noopener noreferrer" target="_blank" style="color: rgb(220, 161, 13);">tastesbetterfromscratch.com</a> SEARED SCALLOPS You can make restaurant-quality Seared Scallops–perfectly cooked with a golden crust– right from home, with this easy recipe! <ul><li>1 ½ lbs Sea Scallops</li><li>Salt and pepper</li><li>1 Tablespoon butter</li><li>1/2 Tablespoon Olive oil</li><li>Garlic butter for serving (optional—recipe in notes)</li></ul> INSTRUCTIONS:<ul><li>Pat scallops thoroughly dry all over with paper towels. (If necessary, remove the small side muscle from the scallops.) Season them with salt and pepper.</li><li>Heat a large skillet over high heat. Add oil and butter. Once hot, add the scallops, spacing them apart so they’re not touching. The oil in the pan should be hot enough that the scallops gently sizzle when added.</li><li>Cook for 2 minutes (without touching them), until a golden crust forms on the bottom.</li><li>Reduce heat to medium high. Gently flip to the other side and cook for another 1-2 minutes, until golden on bottom and translucent/opaque on the sides.</li><li>Scallops cook very quickly, usually in less than 5 minutes, so use the touch test to check for doneness; if they’re done; they should feel firm, with a little bit of bounce.&nbsp;Err on the side of undercooking them, as you can always add them back the pan to cook longer, if needed. Keep in mind they will continue to cook a little as they rest.</li></ul> <ul><li>Garlic Butter Sauce: Remove cooked scallops from the pan. Add 2 tablespoons butter, scraping any browned bits from the bottom of the pan.</li><li>Add 3-4 cloves garlic, juice from half a lemon, and ¼ cup white wine, chicken or vegetable broth. Cook for 2 minutes.</li><li>Serve sauce over scallops. Garnish with fresh chopped parsley, if desired.</li></ul> NotesStore leftover scallops in the fridge for up to 2 days. Pro Tips:<ul><li>Don’t overcrowd the pan, so the scallops can get a nice golden crust. You may need to cook them in batches, if your pan is not big enough.</li><li>Make sure the fat/oil in the pan is hot (but not burned) when adding the scallops. They should sizzle when added.</li></ul> Frozen Scallops: thaw quickly by placing them (in their closed package) in a bowl of ice water, or thaw overnight in the fridge, before using. Scallops: buy fresh scallops from the seafood counter, or frozen scallops but allow them to thaw completely before using. Try to buy “dry” scallops, if possible. Wet scallops have been brined in water and chemicals and may not sear as well as dry scallops will. Also, smell them to check for freshness–they won’t have a strong “fishy” odour, if they’re fresh.

Brought to you by Steelhead Food Co.10/20 Jumbo Frozen Sea Scallops Packaged, vac-packed, and frozen in packages of 5-6 scallops weighing at approx. 0.50lbs.Scallops are briny, slightly sweet and buttery with a tender texture. They taste like they come from the sea without being fishy. This shell fish takes on the seasoning that you cook them with so be prepared for a tasty dinner. In other words, scallops are succulent and delicious!Check out this easy scallops recipe from: tastesbetterfromscratch.comSEARED SCALLOPSYou can make restaurant-quality Seared Scallops–perfectly cooked with a golden crust– right from home, with this easy recipe!1 ½ lbs Sea ScallopsSalt and pepper1 Tablespoon butter1/2 Tablespoon Olive oilGarlic butter for serving (optional—recipe in notes)INSTRUCTIONS:Pat scallops thoroughly dry all over with paper towels. (If necessary, remove the small side muscle from the scallops.) Season them with salt and pepper.Heat a large skillet over high heat. Add oil and butter. Once hot, add the scallops, spacing them apart so they’re not touching. The oil in the pan should be hot enough that the scallops gently sizzle when added.Cook for 2 minutes (without touching them), until a golden crust forms on the bottom.Reduce heat to medium high. Gently flip to the other side and cook for another 1-2 minutes, until golden on bottom and translucent/opaque on the sides.Scallops cook very quickly, usually in less than 5 minutes, so use the touch test to check for doneness; if they’re done; they should feel firm, with a little bit of bounce. Err on the side of undercooking them, as you can always add them back the pan to cook longer, if needed. Keep in mind they will continue to cook a little as they rest.Garlic Butter Sauce: Remove cooked scallops from the pan. Add 2 tablespoons butter, scraping any browned bits from the bottom of the pan.Add 3-4 cloves garlic, juice from half a lemon, and ¼ cup white wine, chicken or vegetable broth. Cook for 2 minutes.Serve sauce over scallops. Garnish with fresh chopped parsley, if desired.NotesStore leftover scallops in the fridge for up to 2 days.Pro Tips:Don’t overcrowd the pan, so the scallops can get a nice golden crust. You may need to cook them in batches, if your pan is not big enough.Make sure the fat/oil in the pan is hot (but not burned) when adding the scallops. They should sizzle when added.Frozen Scallops: thaw quickly by placing them (in their closed package) in a bowl of ice water, or thaw overnight in the fridge, before using.Scallops: buy fresh scallops from the seafood counter, or frozen scallops but allow them to thaw completely before using. Try to buy “dry” scallops, if possible. Wet scallops have been brined in water and chemicals and may not sear as well as dry scallops will. Also, smell them to check for freshness–they won’t have a strong “fishy” odour, if they’re fresh.

Jumbo 10/20 Wild Sea Scallops VP - FROZEN

Brought to you by Steelhead Food Co.U/10 Jumbo Frozen Sea Scallops - 6 per pack Scallops are&nbsp;briny, slightly sweet and buttery&nbsp;with a tender texture. They taste like they come from the sea without being fishy. This shell fish takes on the seasoning that you cook them with so be prepared for a tasty dinner. In other words, scallops are succulent and delicious! Check out this easy scallops recipe from: <a href="http://tastesbetterfromscratch.com" rel="noopener noreferrer" target="_blank" style="color: rgb(220, 161, 13);">tastesbetterfromscratch.com</a> SEARED SCALLOPS You can make restaurant-quality Seared Scallops–perfectly cooked with a golden crust– right from home, with this easy recipe! <ul><li>1 ½ lbs Sea Scallops</li><li>Salt and pepper</li><li>1 Tablespoon butter</li><li>1/2 Tablespoon Olive oil</li><li>Garlic butter for serving (optional—recipe in notes)</li></ul> INSTRUCTIONS:<ul><li>Pat scallops thoroughly dry all over with paper towels. (If necessary, remove the small side muscle from the scallops.) Season them with salt and pepper.</li><li>Heat a large skillet over high heat. Add oil and butter. Once hot, add the scallops, spacing them apart so they’re not touching. The oil in the pan should be hot enough that the scallops gently sizzle when added.</li><li>Cook for 2 minutes (without touching them), until a golden crust forms on the bottom.</li><li>Reduce heat to medium high. Gently flip to the other side and cook for another 1-2 minutes, until golden on bottom and translucent/opaque on the sides.</li><li>Scallops cook very quickly, usually in less than 5 minutes, so use the touch test to check for doneness; if they’re done; they should feel firm, with a little bit of bounce.&nbsp;Err on the side of undercooking them, as you can always add them back the pan to cook longer, if needed. Keep in mind they will continue to cook a little as they rest.</li></ul> <ul><li>Garlic Butter Sauce: Remove cooked scallops from the pan. Add 2 tablespoons butter, scraping any browned bits from the bottom of the pan.</li><li>Add 3-4 cloves garlic, juice from half a lemon, and ¼ cup white wine, chicken or vegetable broth. Cook for 2 minutes.</li><li>Serve sauce over scallops. Garnish with fresh chopped parsley, if desired.</li></ul> NotesStore leftover scallops in the fridge for up to 2 days. Pro Tips:<ul><li>Don’t overcrowd the pan, so the scallops can get a nice golden crust. You may need to cook them in batches, if your pan is not big enough.</li><li>Make sure the fat/oil in the pan is hot (but not burned) when adding the scallops. They should sizzle when added.</li></ul> Frozen Scallops: thaw quickly by placing them (in their closed package) in a bowl of ice water, or thaw overnight in the fridge, before using. Scallops: buy fresh scallops from the seafood counter, or frozen scallops but allow them to thaw completely before using. Try to buy “dry” scallops, if possible. Wet scallops have been brined in water and chemicals and may not sear as well as dry scallops will. Also, smell them to check for freshness–they won’t have a strong “fishy” odour, if they’re fresh.

Brought to you by Steelhead Food Co.U/10 Jumbo Frozen Sea Scallops - 6 per packScallops are briny, slightly sweet and buttery with a tender texture. They taste like they come from the sea without being fishy. This shell fish takes on the seasoning that you cook them with so be prepared for a tasty dinner. In other words, scallops are succulent and delicious!Check out this easy scallops recipe from: tastesbetterfromscratch.comSEARED SCALLOPSYou can make restaurant-quality Seared Scallops–perfectly cooked with a golden crust– right from home, with this easy recipe!1 ½ lbs Sea ScallopsSalt and pepper1 Tablespoon butter1/2 Tablespoon Olive oilGarlic butter for serving (optional—recipe in notes)INSTRUCTIONS:Pat scallops thoroughly dry all over with paper towels. (If necessary, remove the small side muscle from the scallops.) Season them with salt and pepper.Heat a large skillet over high heat. Add oil and butter. Once hot, add the scallops, spacing them apart so they’re not touching. The oil in the pan should be hot enough that the scallops gently sizzle when added.Cook for 2 minutes (without touching them), until a golden crust forms on the bottom.Reduce heat to medium high. Gently flip to the other side and cook for another 1-2 minutes, until golden on bottom and translucent/opaque on the sides.Scallops cook very quickly, usually in less than 5 minutes, so use the touch test to check for doneness; if they’re done; they should feel firm, with a little bit of bounce. Err on the side of undercooking them, as you can always add them back the pan to cook longer, if needed. Keep in mind they will continue to cook a little as they rest.Garlic Butter Sauce: Remove cooked scallops from the pan. Add 2 tablespoons butter, scraping any browned bits from the bottom of the pan.Add 3-4 cloves garlic, juice from half a lemon, and ¼ cup white wine, chicken or vegetable broth. Cook for 2 minutes.Serve sauce over scallops. Garnish with fresh chopped parsley, if desired.NotesStore leftover scallops in the fridge for up to 2 days.Pro Tips:Don’t overcrowd the pan, so the scallops can get a nice golden crust. You may need to cook them in batches, if your pan is not big enough.Make sure the fat/oil in the pan is hot (but not burned) when adding the scallops. They should sizzle when added.Frozen Scallops: thaw quickly by placing them (in their closed package) in a bowl of ice water, or thaw overnight in the fridge, before using.Scallops: buy fresh scallops from the seafood counter, or frozen scallops but allow them to thaw completely before using. Try to buy “dry” scallops, if possible. Wet scallops have been brined in water and chemicals and may not sear as well as dry scallops will. Also, smell them to check for freshness–they won’t have a strong “fishy” odour, if they’re fresh.

Jumbo U/10 Wild Sea Scallops 1/2 LB VP - FROZEN

Brought to you by Steelhead Food Co. Crab has a slightly fish-like taste that is salty and sweet, and this is the typical taste that all the various species of crabs have. Unlike shrimp which tastes like chicken, crab meat has a soft texture and resembles fish. RECIPE IDEAS FOR COOKED CRAB LEGS:<ol><li>Smoke your Crab. For a different approach to your crab leftovers, try smoking them. ...&nbsp;</li><li>Add it to a pasta. Crab meat is a well known topping for pasta and can create a well rounded dish when added to.</li><li>Make a dip.</li><li>Seafood Charcuterie.</li><li>Crab Stuffing.</li><li>Make it a salad.</li><li>King Crab Meat Recipes.</li><li>Crab Rolls.</li></ol>

Brought to you by Steelhead Food Co.Crab has a slightly fish-like taste that is salty and sweet, and this is the typical taste that all the various species of crabs have. Unlike shrimp which tastes like chicken, crab meat has a soft texture and resembles fish.RECIPE IDEAS FOR COOKED CRAB LEGS:Smoke your Crab. For a different approach to your crab leftovers, try smoking them. ... Add it to a pasta. Crab meat is a well known topping for pasta and can create a well rounded dish when added to.Make a dip.Seafood Charcuterie.Crab Stuffing.Make it a salad.King Crab Meat Recipes.Crab Rolls.

Snow Crab Clusters - FROZEN

Wild, Cooked - East Coast Canadian

Brought to you by Steelhead Food Co. 454G TUBPicked from the swimming fins of the crab, Phillips claw crab meat is a brown meat with a strong flavour profile. Claw is ideal for dishes with heavy sauces or in dips and soups, as the flavour of the crab still comes through.

Brought to you by Steelhead Food Co.454G TUBPicked from the swimming fins of the crab, Phillips claw crab meat is a brown meat with a strong flavour profile. Claw is ideal for dishes with heavy sauces or in dips and soups, as the flavour of the crab still comes through.

Phillips - Wild Crab Claw Meat - 454g

Phillips

Brought to you by Steelhead Food Co.The size of Shrimp refers to the count per pound you would receive.&nbsp;For example: 16-20ct means in 1 pound of Shrimp, you would receive 16-20 Shrimp.&nbsp;The smaller the number, the larger the size of Shrimp. Black tiger shrimp have a mild flavour, but the cooked meat is also softer than that of other shrimp species. Large tiger shrimp tails are most commonly used for the classic shrimp cocktail appetizer or even grilled. Check out this delicious recipe from: <a href="http://Yummly.com" rel="noopener noreferrer" target="_blank" style="color: rgb(220, 161, 13);">Yummly.com</a> TIGER SHRIMP SUMMER ROLLS INGREDIENTS:<ul><li>10 tiger shrimp, boiled 3 min., cooled, cleaned and cut in half lengthwise</li><li>1 bundle black rice vermicelli, boiled for 7 min., rinsed and cooled</li><li>1/2 cup jicama, julienned</li><li>12 leaves Thai basil</li><li>12 leaves mint</li><li>4 sprigs cilantro</li><li>1/2 pound bean sprouts</li><li>3 leaves green leaf lettuce</li><li>8 10-inch round rice paper wrappers</li><li>hot water for rice paper</li><li>8 ounces hoisin sauce</li><li>2 tablespoons honey</li></ul> Directions<ol><li>Dip each piece of rice paper into hot water for approx. 10 seconds.</li><li>Lay two soaked pieces slightly overlapping each other onto a clean tabletop.&nbsp;</li><li>Place 5 half shrimps in a line across the middle of rice paper wrappers.&nbsp;</li><li>On top of shrimp place a thin line of black rice vermicelli.&nbsp;</li><li>Place 3 leaves each of mint and Thai basil and 1 sprig of cilantro evenly on top of shrimp and vermicelli.&nbsp;</li><li>Lay bean sprouts and lettuce in a line across the middle of rice paper wrappers, slightly under shrimp and vermicelli stack.&nbsp;</li><li>Fold excess rice paper in towards middle or roll from both the right and left side.&nbsp;</li><li>Begin rolling from the bottom up, making sure to apply even pressure as you approach the top.&nbsp;</li><li>Cut each roll into 1-inch rounds and reserve until ready to assemble.&nbsp;</li><li>Combine honey and hoisin in mixing bowl until evenly incorporated.&nbsp;</li><li>Spoon small amount of honey hoisin onto each tiger shrimp summer roll and serve.</li></ol>

Brought to you by Steelhead Food Co.The size of Shrimp refers to the count per pound you would receive. For example: 16-20ct means in 1 pound of Shrimp, you would receive 16-20 Shrimp. The smaller the number, the larger the size of Shrimp.Black tiger shrimp have a mild flavour, but the cooked meat is also softer than that of other shrimp species. Large tiger shrimp tails are most commonly used for the classic shrimp cocktail appetizer or even grilled.Check out this delicious recipe from: Yummly.comTIGER SHRIMP SUMMER ROLLSINGREDIENTS:10 tiger shrimp, boiled 3 min., cooled, cleaned and cut in half lengthwise1 bundle black rice vermicelli, boiled for 7 min., rinsed and cooled1/2 cup jicama, julienned12 leaves Thai basil12 leaves mint4 sprigs cilantro1/2 pound bean sprouts3 leaves green leaf lettuce8 10-inch round rice paper wrappershot water for rice paper8 ounces hoisin sauce2 tablespoons honeyDirectionsDip each piece of rice paper into hot water for approx. 10 seconds.Lay two soaked pieces slightly overlapping each other onto a clean tabletop. Place 5 half shrimps in a line across the middle of rice paper wrappers. On top of shrimp place a thin line of black rice vermicelli. Place 3 leaves each of mint and Thai basil and 1 sprig of cilantro evenly on top of shrimp and vermicelli. Lay bean sprouts and lettuce in a line across the middle of rice paper wrappers, slightly under shrimp and vermicelli stack. Fold excess rice paper in towards middle or roll from both the right and left side. Begin rolling from the bottom up, making sure to apply even pressure as you approach the top. Cut each roll into 1-inch rounds and reserve until ready to assemble. Combine honey and hoisin in mixing bowl until evenly incorporated. Spoon small amount of honey hoisin onto each tiger shrimp summer roll and serve.

Black Tiger Shrimp - 16/20 - RAW - FROZEN

Peeled, Deveined, Tail On (PDTON)

The perfect oyster shucking tool for you! Shuck like a pro! Swissmar is proud to introduce the latest design by World Champion oyster shucker Patrick McMurray. The multipurpose 4-in-1 Shucking Tool is designed for all oyster lovers from professional shuckers to aspiring enthusiasts. Made with quality durable stainless steel, this knife is perfect for shucking oysters, clams, opening bottles and cans and fastening large slotted screws. Ambidextrous and suitable for left or right-handed use. Dishwasher safe.

The perfect oyster shucking tool for you!Shuck like a pro! Swissmar is proud to introduce the latest design by World Champion oyster shucker Patrick McMurray. The multipurpose 4-in-1 Shucking Tool is designed for all oyster lovers from professional shuckers to aspiring enthusiasts. Made with quality durable stainless steel, this knife is perfect for shucking oysters, clams, opening bottles and cans and fastening large slotted screws. Ambidextrous and suitable for left or right-handed use. Dishwasher safe.

Oyster Shucker Paddy's 4-in-1

Swissmar

Brought to you by Steelhead Food Co ﻿The fish bone tweezers function as a kitchen tool that removes fish bones precisely, reliably and, above all, easily, so that nothing will interfere with the perfect enjoyment of the fish.&nbsp;

Brought to you by Steelhead Food Co﻿The fish bone tweezers function as a kitchen tool that removes fish bones precisely, reliably and, above all, easily, so that nothing will interfere with the perfect enjoyment of the fish. 

Tools - Fish Bone Tweezers

Nantucket Seafood

Available in Yellow or Black! The perfect shucker for all your oyster needs. Product Features For Professionals and Consumers who are seeking a quality Universal Oyster Knife, the Shucker Paddy Oyster knife provides an all-in-one universal solution to functionality, safety and ease of use in "Oyster Shucking" due to the unique ergo-dynamic Dual Axis Pistol Grip design. <ul><li>Ergo-dynamic Dual Axis Pistol Grip Design with Finger Guard Ergonomic handle with a variety of specialty</li><li>Designed by World Renowned Shucker: Patrick McMurray Guinness Record Holder of 38 oysters opened in one minute.</li><li>135 degree angle keeps the forearm in alignment with the blade for maximum transfer of power .</li><li>3" blade with tapered tip -- Perfect sharpness and length for all types of oysters.</li><li>Ambidextrous&nbsp;- Suitable for left or right handed.</li><li>Integrated finger guard and non-slip handle protects the Shucker from injury.</li><li>Made of High Quality Stainless Steel.</li><li>Injection molded non-slip PP handle provides highest in sanitary qualification.</li></ul>

Available in Yellow or Black! The perfect shucker for all your oyster needs.Product FeaturesFor Professionals and Consumers who are seeking a quality Universal Oyster Knife, the Shucker Paddy Oyster knife provides an all-in-one universal solution to functionality, safety and ease of use in "Oyster Shucking" due to the unique ergo-dynamic Dual Axis Pistol Grip design.Ergo-dynamic Dual Axis Pistol Grip Design with Finger Guard Ergonomic handle with a variety of specialtyDesigned by World Renowned Shucker: Patrick McMurray Guinness Record Holder of 38 oysters opened in one minute.135 degree angle keeps the forearm in alignment with the blade for maximum transfer of power .3" blade with tapered tip -- Perfect sharpness and length for all types of oysters.Ambidextrous - Suitable for left or right handed.Integrated finger guard and non-slip handle protects the Shucker from injury.Made of High Quality Stainless Steel.Injection molded non-slip PP handle provides highest in sanitary qualification.

Oyster Shucker Paddy - YELLOW or BLACK

Brought to you by Steelhead Food Co. Makes shucking safe and easy!! The Zyliss Oyster Tool helps you shuck oysters quickly while keeping hands safe. The specialty designed stainless steel blade opens oyster safely and easily while preserving oyster liquor and features a non-slip handle with protective guard. The silicone oyster pocket and non-slip feet provides leverage while keeping hands safe during use. No Need for a bulky glove! Also features a built-in knife holder for safe easy storage. Dishwasher safe. <ul><li>Specially designed stainless steel blade and non-slip knife handle with protective guard</li><li>Insert and twist knife to open oysters safely and preserve oyster liquor</li><li>Silicone oyster pocket with non-slip feet, provides leverage while protecting hands</li><li>Built-in knife holder for safe, easy storage</li><li>5 Year Zyliss Guarantee - Dishwasher Safe</li></ul>

Brought to you by Steelhead Food Co.Makes shucking safe and easy!!The Zyliss Oyster Tool helps you shuck oysters quickly while keeping hands safe. The specialty designed stainless steel blade opens oyster safely and easily while preserving oyster liquor and features a non-slip handle with protective guard. The silicone oyster pocket and non-slip feet provides leverage while keeping hands safe during use. No Need for a bulky glove! Also features a built-in knife holder for safe easy storage. Dishwasher safe.Specially designed stainless steel blade and non-slip knife handle with protective guardInsert and twist knife to open oysters safely and preserve oyster liquorSilicone oyster pocket with non-slip feet, provides leverage while protecting handsBuilt-in knife holder for safe, easy storage5 Year Zyliss Guarantee - Dishwasher Safe

Tools - Zyliss Oyster Tool, Shucker and Knife Set

Zyliss Swiss Innovation

Brought to you by Steelhead Food Co. Sets the standard for top quality! Made of unbreakable plastic, its unique design models the shape of lobster and crab legs and claws for ease of use. Dishwasher safe. <ul><li>Seafood cracker works quickly on lobster tails, crab legs, and more</li><li>Unbreakable plastic construction with durable hinge</li><li>Ridged teeth along inner wall conform to the crustacean's shape and ensure a firm grip</li><li>Dishwasher Safe</li></ul>

Brought to you by Steelhead Food Co.Sets the standard for top quality! Made of unbreakable plastic, its unique design models the shape of lobster and crab legs and claws for ease of use. Dishwasher safe.Seafood cracker works quickly on lobster tails, crab legs, and moreUnbreakable plastic construction with durable hingeRidged teeth along inner wall conform to the crustacean's shape and ensure a firm gripDishwasher Safe

Tools - Zyliss Seafood Cracker

Zyliss Swiss Innovation 

STEELHEAD BRANDED CEDAR PLANKS are great for grilling and a great way to add a little smoke to your BBQ'd salmon!*4 Planks per package The cedar plank infuses the salmon with a gentle smoky flavor, making the fish taste more rich and complex. It's fantastic! Cooking salmon filets on a cedar plank also means you don't need to stress over your fish falling through the grates! Also? There is no need to flip the salmon while grilling. This technique cooks the fish gently and evenly in about 20 minutes. You can reuse the cedar planks after grilling, but they may have a slight flavor from the salmon. Try pairing with our salmon, bass, bluefish, swordfish, or trout! But planking is not reserved only for fish. You can also grill scallops, lobster, shrimp, beef, chicken, pork, vegetables, and even cheese on a plank!

STEELHEAD BRANDED CEDAR PLANKS are great for grilling and a great way to add a little smoke to your BBQ'd salmon!*4 Planks per packageThe cedar plank infuses the salmon with a gentle smoky flavor, making the fish taste more rich and complex. It's fantastic! Cooking salmon filets on a cedar plank also means you don't need to stress over your fish falling through the grates!Also? There is no need to flip the salmon while grilling. This technique cooks the fish gently and evenly in about 20 minutes. You can reuse the cedar planks after grilling, but they may have a slight flavor from the salmon.Try pairing with our salmon, bass, bluefish, swordfish, or trout!But planking is not reserved only for fish. You can also grill scallops, lobster, shrimp, beef, chicken, pork, vegetables, and even cheese on a plank!

Steelhead Cedar Planks

One Size Fits Most By purchasing this bracelet, you will remove one pound of trash from the world’s oceans, rivers, and coastlines.&nbsp; <ul><li>100% 4ocean recovered plastic cord&nbsp;</li><li>95% post-consumer recycled glass beads</li><li>100% recycled stainless steel charms</li><li>Handcrafted by artisans in Bali</li><li>Unisex, waterproof, adjustable</li><li>Carbon Neutral Shipping</li></ul>

One Size Fits MostBy purchasing this bracelet, you will remove one pound of trash from the world’s oceans, rivers, and coastlines. 100% 4ocean recovered plastic cord 95% post-consumer recycled glass beads100% recycled stainless steel charmsHandcrafted by artisans in BaliUnisex, waterproof, adjustableCarbon Neutral Shipping

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