Steelhead Food Co.

Brought to you by Steelhead Food Co. Black Cod is a white fish, also known as Sablefish and Butterfish, is a gourmet fish with a rich, buttery flavour and delicate, silky texture. Like most white fish it has a milder flavour profile compared to fish like Salmon. INGREDIENTS<ul><li>1/4 cup sake</li><li>1/4 cup mirin</li><li>1/4 cup white miso paste</li><li>3 tablespoons granulated sugar</li><li>4 (8-ounce) black cod fillets</li></ul> DIRECTIONS: Two to 3 days beforehand, make the miso marinade and marinate the fish. Bring the sake and mirin to a boil in a medium saucepan over high heat. Boil for 20 seconds to evaporate the alcohol. Turn the heat down to low, add the miso paste, and whisk. When the miso has dissolved completely, turn the heat up to high again and add the sugar, whisking constantly to ensure that the sugar doesn't burn on the bottom of the pan. Remove from heat once the sugar is fully dissolved. Cool to room temperature. Pat the black cod fillets thoroughly dry with paper towels. Slather the fish with the miso marinade and place in a non-reactive dish or bowl and cover tightly with plastic wrap. Leave to marinate in the refrigerator for 2 to 3 days. To cook the fish: Preheat oven to 400°F. Heat an oven-proof skillet over high heat on the stovetop. Lightly wipe off any excess miso clinging to the fillets, but don't rinse it off. Film the pan with a little oil, then place the fish skin-side-up on the pan and cook until the bottom of the fish browns and blackens in spots, about 3 minutes. Flip and continue cooking until the other side is browned, 2 to 3 minutes. Transfer to the oven and bake for 5 to 10 minutes, until fish is opaque and flakes easily.

Brought to you by Steelhead Food Co.Black Cod is a white fish, also known as Sablefish and Butterfish, is a gourmet fish with a rich, buttery flavour and delicate, silky texture. Like most white fish it has a milder flavour profile compared to fish like Salmon.INGREDIENTS1/4 cup sake1/4 cup mirin1/4 cup white miso paste3 tablespoons granulated sugar4 (8-ounce) black cod filletsDIRECTIONS:Two to 3 days beforehand, make the miso marinade and marinate the fish. Bring the sake and mirin to a boil in a medium saucepan over high heat. Boil for 20 seconds to evaporate the alcohol. Turn the heat down to low, add the miso paste, and whisk. When the miso has dissolved completely, turn the heat up to high again and add the sugar, whisking constantly to ensure that the sugar doesn't burn on the bottom of the pan. Remove from heat once the sugar is fully dissolved. Cool to room temperature.Pat the black cod fillets thoroughly dry with paper towels. Slather the fish with the miso marinade and place in a non-reactive dish or bowl and cover tightly with plastic wrap. Leave to marinate in the refrigerator for 2 to 3 days.To cook the fish: Preheat oven to 400°F. Heat an oven-proof skillet over high heat on the stovetop. Lightly wipe off any excess miso clinging to the fillets, but don't rinse it off. Film the pan with a little oil, then place the fish skin-side-up on the pan and cook until the bottom of the fish browns and blackens in spots, about 3 minutes. Flip and continue cooking until the other side is browned, 2 to 3 minutes. Transfer to the oven and bake for 5 to 10 minutes, until fish is opaque and flakes easily.

Wild Black Cod Fillets - FRESH

West Coast of Canada

Brought to you by Steelhead Food CoWild Ocean Smelts VP / $8.99lb&nbsp; ﻿Smelt has an oily, mild taste and a soft texture. The 6-10 inch fish has an odour and flavour like freshly cut cucumber. Freshwater Smelt are considered less oily than saltwater Smelt. Smelt are usually eaten whole- including head, bones, and all. Plenty of Quick and easy recipe preparations:&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.

Brought to you by Steelhead Food CoWild Ocean Smelts VP / $8.99lb ﻿Smelt has an oily, mild taste and a soft texture. The 6-10 inch fish has an odour and flavour like freshly cut cucumber. Freshwater Smelt are considered less oily than saltwater Smelt. Smelt are usually eaten whole- including head, bones, and all.Plenty of Quick and easy recipe preparations: 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.

Ocean Wild Smelts - VP - FROZEN

Ocean Wild

Brought to you by Steelhead Food Co.Frozen Vac-Packed East Coast Cod fillets. 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 great recipe from: <a href="http://girlheartfood.com" rel="noopener noreferrer" target="_blank" style="color: rgb(220, 161, 13);">girlheartfood.com</a> TRADITIONAL NEWFOUNDLAND COD AU GRATIN Cod au Gratin is a traditional Newfoundland recipe with the star ingredient being, of course, cod! There’s a lovely béchamel, or white sauce, covering the fish. Then, it’s topped with cheese and breadcrumbs and oven baked until bubbly and golden brown. So comforting and delicious! INGREDIENTS: <ul><li>1.5 pounds cod fillets (boneless and skinless), cut into bite-sized pieces (about 3 large fillets)</li><li>1.25 teaspoons salt, divided</li><li>1.5 cups milk, use 2 cups if you want things more saucy</li><li>1 tablespoon olive oil</li><li>1 yellow onion, peeled and minced</li><li>4 tablespoons unsalted butter</li><li>4 tablespoons all-purpose flour</li><li>½ teaspoon freshly ground black pepper</li><li>1 tablespoon lemon zest, reserve lemon for wedges (4) for later</li><li>1 ¾ teaspoons dried dill (dill weed), divided (use less if you want less of a dill taste)</li><li>2 cups shredded cheddar cheese</li><li>1 croissant, made into bread crumbs (or 1 cup bread crumbs)</li></ul> INSTRUCTIONS:<ul><li>Preheat oven to 375 degrees Fahrenheit.</li><li>Place cod in a casserole dish (about 8-inch x 11-inch or something similar) and sprinkle with ¼ teaspoon of salt. Set aside until you make the sauce. See "Notes" below if using cod fillets that have been previously frozen.</li><li>In a small saucepan on the stovetop, heat milk over low heat just to warm through (the milk will be used shortly for the sauce).</li><li>Meanwhile, in another saucepan on the stovetop, heat 1 tablespoon of olive oil over medium-low heat. Add onion and cook, stirring often, until softened, about 5 minutes.</li><li>To onion, add butter. Once the butter melts, add flour and stir to form a paste. Cook, stirring often, about 3 to 5 minutes. Slowly add the warmed milk to this (½ cup at a time), whisking after each addition until thickened, about 3 to 4 minutes. Sauce mixture should coat the back of a spoon (mixture will be thick).</li><li>To sauce mixture, add remaining 1 teaspoon of salt, black pepper, lemon zest and 1.5 teaspoons of dill (you can use less, if you prefer). Stir to combine. Pour sauce mixture over cod, coating all fish. Stir to ensure mixture is incorporated well.</li><li>Sprinkle cheddar cheese and croissant crumbs (or regular bread crumbs) on top of sauced fish mixture. Bake in preheated oven for 40 minutes until bubbly and golden brown.</li><li>Once done, sprinkle remaining ¼ teaspoon of dried dill over top.&nbsp;Let cool for about 20 to 30 minutes before serving (don't skip this; it allows things to settle).&nbsp;Serve with lemon wedges (if desired). Enjoy!</li></ul>

Brought to you by Steelhead Food Co.Frozen Vac-Packed East Coast Cod fillets.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 great recipe from: girlheartfood.comTRADITIONAL NEWFOUNDLAND COD AU GRATINCod au Gratin is a traditional Newfoundland recipe with the star ingredient being, of course, cod! There’s a lovely béchamel, or white sauce, covering the fish. Then, it’s topped with cheese and breadcrumbs and oven baked until bubbly and golden brown. So comforting and delicious!INGREDIENTS:1.5 pounds cod fillets (boneless and skinless), cut into bite-sized pieces (about 3 large fillets)1.25 teaspoons salt, divided1.5 cups milk, use 2 cups if you want things more saucy1 tablespoon olive oil1 yellow onion, peeled and minced4 tablespoons unsalted butter4 tablespoons all-purpose flour½ teaspoon freshly ground black pepper1 tablespoon lemon zest, reserve lemon for wedges (4) for later1 ¾ teaspoons dried dill (dill weed), divided (use less if you want less of a dill taste)2 cups shredded cheddar cheese1 croissant, made into bread crumbs (or 1 cup bread crumbs)INSTRUCTIONS:Preheat oven to 375 degrees Fahrenheit.Place cod in a casserole dish (about 8-inch x 11-inch or something similar) and sprinkle with ¼ teaspoon of salt. Set aside until you make the sauce. See "Notes" below if using cod fillets that have been previously frozen.In a small saucepan on the stovetop, heat milk over low heat just to warm through (the milk will be used shortly for the sauce).Meanwhile, in another saucepan on the stovetop, heat 1 tablespoon of olive oil over medium-low heat. Add onion and cook, stirring often, until softened, about 5 minutes.To onion, add butter. Once the butter melts, add flour and stir to form a paste. Cook, stirring often, about 3 to 5 minutes. Slowly add the warmed milk to this (½ cup at a time), whisking after each addition until thickened, about 3 to 4 minutes. Sauce mixture should coat the back of a spoon (mixture will be thick).To sauce mixture, add remaining 1 teaspoon of salt, black pepper, lemon zest and 1.5 teaspoons of dill (you can use less, if you prefer). Stir to combine. Pour sauce mixture over cod, coating all fish. Stir to ensure mixture is incorporated well.Sprinkle cheddar cheese and croissant crumbs (or regular bread crumbs) on top of sauced fish mixture. Bake in preheated oven for 40 minutes until bubbly and golden brown.Once done, sprinkle remaining ¼ teaspoon of dried dill over top. Let cool for about 20 to 30 minutes before serving (don't skip this; it allows things to settle). Serve with lemon wedges (if desired). Enjoy!

Newfoundland Cod VP - FROZEN

Newfoundland

1lb Packages. ﻿Wild caught and great for most salt fish recipes, Nickerson boned salt cod Fillets make an excellent starting point for your next seafood dish. Made with just cod and salt, the 2 oz. fillets are versatile and simple to prep.

1lb Packages.﻿Wild caught and great for most salt fish recipes, Nickerson boned salt cod Fillets make an excellent starting point for your next seafood dish. Made with just cod and salt, the 2 oz. fillets are versatile and simple to prep.

Nickerson  - Boned Salted Cod - FROZEN - 454g 

Nickerson

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

East Coast Canadian

Brought to you by Steelhead Food Co. Pollock have a sweet and mild, delicate taste with white flesh, large flakes, a slightly coarse texture and a low oil content. They have a similar but somewhat milder flavour as haddock or cod. A wonderful fish that can be used for all types of preparations. From simple casual dishes to fine sophisticated fare, it has a light and delicate flavour that fits well with tastes from around the globe. Check out this great recipe from: <a href="http://whiskaversebaking.com" rel="noopener noreferrer" target="_blank">whiskaversebaking.com</a> PLOKKFISKUR (ICELANDIC FISH STEW) While some might define this as a casserole, they certainly won't argue about it's status as a comfort food. Creamy, salty, and cheesy, this heart-warming dish makes for a delicious, simple meal, ready in under an hour. INGREDIENTS: <ul><li>1 pound potatoes peeled and diced</li><li>2 small yellow onions diced</li><li>1 clove garlic diced</li><li>1 pound white fish filets cod, haddock, or pollock</li><li>3 tablespoons butter</li><li>3 tablespoons all-purpose flour can substitute gluten-free flour</li><li>1 cup whole milk can substitute fish broth</li><li>½ teaspoon salt plus 2 tablespoons for cooking fish</li><li>1 teaspoon Dijon mustard optional</li><li>White pepper to taste</li><li>1 cup shredded Havarti cheese</li></ul> INSTRUCTIONS: <ul><li>Place fish in saucepan over medium heat and cover with water. Add 2 tablespoons of salt and bring to a boil. Cook for about 10 minutes, until the fish is flaky. Drain and set aside. If making your dish dairy-free, reserve 1 cup of this broth for later use.</li><li>In a large pot, cover diced potatoes with water and bring to a boil. Cook until they are fork-tender, about 10 minutes. Drain and set aside.</li><li>Melt butter in a saucepan or Dutch oven over medium heat. Add onion and saute until translucent, before mixing in garlic.</li><li>Add flour and cook until the mixture bubbles.</li><li>Slowly stir in milk and mustard before adding the white fish. Break apart the fish as you stir it into the mixture.</li><li>Stir in potatoes until the mixture is roughly homogenous. Season to taste with white pepper. You can transfer to bowls and serve it now, or continue for au gratin treatment.</li><li>Transfer to heatproof baking dish (8”x8” or 7”x10”) and sprinkle with shredded cheese. Place under the broiler set to high heat for 2 minutes, or until the cheese starts to caramelize.</li><li>Remove from oven and serve hot. For an authentic presentation, serve with rye bread and grass-fed butter.</li></ul> NOTES:<ul><li>Most traditional recipes omit the garlic and only some include the mustard. Season to your own taste!</li><li>If you have an Ikea nearby, you can substitute herrgård cheese for the havarti, for a more traditional Scandanavian flavor.</li><li>For a dairy free version, you can omit the cheese and substitute the whole milk with 1 cup of the water in which the fish was boiled.</li></ul>

Brought to you by Steelhead Food Co.Pollock have a sweet and mild, delicate taste with white flesh, large flakes, a slightly coarse texture and a low oil content. They have a similar but somewhat milder flavour as haddock or cod. A wonderful fish that can be used for all types of preparations. From simple casual dishes to fine sophisticated fare, it has a light and delicate flavour that fits well with tastes from around the globe.Check out this great recipe from: whiskaversebaking.comPLOKKFISKUR (ICELANDIC FISH STEW)While some might define this as a casserole, they certainly won't argue about it's status as a comfort food. Creamy, salty, and cheesy, this heart-warming dish makes for a delicious, simple meal, ready in under an hour.INGREDIENTS:1 pound potatoes peeled and diced2 small yellow onions diced1 clove garlic diced1 pound white fish filets cod, haddock, or pollock3 tablespoons butter3 tablespoons all-purpose flour can substitute gluten-free flour1 cup whole milk can substitute fish broth½ teaspoon salt plus 2 tablespoons for cooking fish1 teaspoon Dijon mustard optionalWhite pepper to taste1 cup shredded Havarti cheeseINSTRUCTIONS:Place fish in saucepan over medium heat and cover with water. Add 2 tablespoons of salt and bring to a boil. Cook for about 10 minutes, until the fish is flaky. Drain and set aside. If making your dish dairy-free, reserve 1 cup of this broth for later use.In a large pot, cover diced potatoes with water and bring to a boil. Cook until they are fork-tender, about 10 minutes. Drain and set aside.Melt butter in a saucepan or Dutch oven over medium heat. Add onion and saute until translucent, before mixing in garlic.Add flour and cook until the mixture bubbles.Slowly stir in milk and mustard before adding the white fish. Break apart the fish as you stir it into the mixture.Stir in potatoes until the mixture is roughly homogenous. Season to taste with white pepper. You can transfer to bowls and serve it now, or continue for au gratin treatment.Transfer to heatproof baking dish (8”x8” or 7”x10”) and sprinkle with shredded cheese. Place under the broiler set to high heat for 2 minutes, or until the cheese starts to caramelize.Remove from oven and serve hot. For an authentic presentation, serve with rye bread and grass-fed butter.NOTES:Most traditional recipes omit the garlic and only some include the mustard. Season to your own taste!If you have an Ikea nearby, you can substitute herrgård cheese for the havarti, for a more traditional Scandanavian flavor.For a dairy free version, you can omit the cheese and substitute the whole milk with 1 cup of the water in which the fish was boiled.

Icelandic Pollock Loins VP - FROZEN

Icelandic

Brought to you by Steelhead Food Co. Mahi Mahi has a sweet, mildly pronounced flavour similar to swordfish. It's similar to halibut in terms of flakiness, but also similar to swordfish in its denseness. The lean meat is fairly firm in texture, though not steak-like, and it has large, moist flakes. Darker portions of meat can be trimmed away for milder flavour. Check out this easy to do recipe from: <a href="http://chewoutloud.com" rel="noopener noreferrer" target="_blank" style="color: rgb(220, 161, 13);">chewoutloud.com</a> EASY PERFECT MAHI MAHI RECIPE For the Lemon Garlic Mixture:<ul><li>2 TB salted butter, softened to room temp</li><li>1 TB freshly chopped chives or parsley</li><li>2 TB garlic cloves, minced</li><li>⅛ tsp <a href="https://amzn.to/3CrcQjd" rel="noopener noreferrer" target="_blank" style="color: rgb(0, 0, 0);">kosher salt</a></li><li>¼ tsp <a href="https://amzn.to/3DpkOd4" rel="noopener noreferrer" target="_blank" style="color: rgb(0, 0, 0);">freshly ground black pepper</a></li><li>1 TB juice from fresh lemon</li><li>1 TB grated lemon peel</li></ul> For the Fish:<ul><li>2 TB <a href="https://amzn.to/3TUROAR" rel="noopener noreferrer" target="_blank" style="color: rgb(0, 0, 0);">olive oil</a></li><li>4 1-inch thick each mahi-mahi fillets, 4oz each</li><li>kosher salt and freshly ground black pepper</li></ul> INSTRUCTIONS:<ul><li>Preheat oven to 400F with rack on middle position.&nbsp;</li><li>Lemon Garlic Mixture (can be made ahead) – in a small pan, combine all Lemon Garlic Mixture ingredients and stir to fully combine. Set aside.</li><li>Pat-dry all excess moisture from the fish fillets with paper towels. This step is important, so be sure to pat off as much moisture as you can. Evenly sprinkle both sides of fillets with pinches of kosher salt and freshly ground black pepper. Set aside.</li><li>In a large oven-proof pan, heat the olive oil over high heat. Once oil is sizzling hot add the fish fillets to pan and let cook until browned on one side, about 3 minutes – do not move fish around.</li><li>Carefully flip fish fillets over to the other side, turn stove burner off, and immediately transfer pan into already-hot oven.</li><li>Roast fish at 400F about 5 minutes or just until the top is golden and center is just cooked through. Take care not to overcook. A minute before fish is done cooking in oven, heat your small pan of prepared lemon-garlic mixture over medium high heat, constantly stirring, just until melted and bubbly.</li><li>Immediately turn heat off and pour mixture over the cooked fish. Be sure to pour on any juices from the fish pan as well. Serve with extra lemon slices for garnish.&nbsp;</li></ul> NotesBe sure to use coarse kosher salt, and not fine table salt. Fine salt is much saltier than kosher in recipes. Lemon Garlic Sauce can be made ahead of time and reheated to serve.

Brought to you by Steelhead Food Co.Mahi Mahi has a sweet, mildly pronounced flavour similar to swordfish. It's similar to halibut in terms of flakiness, but also similar to swordfish in its denseness. The lean meat is fairly firm in texture, though not steak-like, and it has large, moist flakes. Darker portions of meat can be trimmed away for milder flavour.Check out this easy to do recipe from: chewoutloud.comEASY PERFECT MAHI MAHI RECIPEFor the Lemon Garlic Mixture:2 TB salted butter, softened to room temp1 TB freshly chopped chives or parsley2 TB garlic cloves, minced⅛ tsp kosher salt¼ tsp freshly ground black pepper1 TB juice from fresh lemon1 TB grated lemon peelFor the Fish:2 TB olive oil4 1-inch thick each mahi-mahi fillets, 4oz eachkosher salt and freshly ground black pepperINSTRUCTIONS:Preheat oven to 400F with rack on middle position. Lemon Garlic Mixture (can be made ahead) – in a small pan, combine all Lemon Garlic Mixture ingredients and stir to fully combine. Set aside.Pat-dry all excess moisture from the fish fillets with paper towels. This step is important, so be sure to pat off as much moisture as you can. Evenly sprinkle both sides of fillets with pinches of kosher salt and freshly ground black pepper. Set aside.In a large oven-proof pan, heat the olive oil over high heat. Once oil is sizzling hot add the fish fillets to pan and let cook until browned on one side, about 3 minutes – do not move fish around.Carefully flip fish fillets over to the other side, turn stove burner off, and immediately transfer pan into already-hot oven.Roast fish at 400F about 5 minutes or just until the top is golden and center is just cooked through. Take care not to overcook. A minute before fish is done cooking in oven, heat your small pan of prepared lemon-garlic mixture over medium high heat, constantly stirring, just until melted and bubbly.Immediately turn heat off and pour mixture over the cooked fish. Be sure to pour on any juices from the fish pan as well. Serve with extra lemon slices for garnish. NotesBe sure to use coarse kosher salt, and not fine table salt. Fine salt is much saltier than kosher in recipes.Lemon Garlic Sauce can be made ahead of time and reheated to serve.

Mahi Mahi Portions VP - FROZEN

Gulf of Mexico

Brought to you by Steelhead Food Co. ﻿Monkfish is known for its tight, meaty white flesh that is often compared to lobster meat. It's not only similar to lobster in texture, but also in flavour. It has a mild, sweet flavour without a trace of fishiness. Check out this delicious recipe from <a href="http://foodandwine.com" rel="noopener noreferrer" target="_blank" style="color: rgb(220, 161, 13);">foodandwine.com</a> MONKFISH IN TOMATOE-GARLIC SAUCE INGREDIENTS:<ul><li>		1/4 cup plus 3 tablespoons extra-virgin olive oil</li><li>		2 heads of garlic plus 4 large cloves, peeled and very thinly sliced</li><li>		1 tablespoon sweet paprika</li><li>		1 cup canned crushed tomatoes</li><li>		2 cups water</li><li>		Salt and freshly ground pepper</li><li>		Eight 6-ounce cleaned monkfish fillets, about 2 inches thick</li></ul> STEP 1:Preheat the oven to 400°. In a large skillet, warm 1/4 cup of the olive oil. Add the sliced garlic and cook slowly over very low heat, shaking the skillet, until the garlic is deep golden, 15 minutes. Remove about 1/4 cup of garlic slices to a plate and reserve. Add the paprika to the garlic in the skillet and cook for 1 minute. Add the tomatoes and cook over moderately high heat for 1 minute. Add the water and simmer until the sauce has reduced to 1 1/2 cups, about 10 minutes. Season with salt and pepper. STEP 2:In a very large skillet, heat the 3 tablespoons of olive oil. Season the fish with salt and pepper. Cook over high heat until browned on the bottom, 2 minutes. Turn the fish, transfer to the oven, and roast until just cooked through, 15 minutes. STEP 3:Transfer the fish to a large, warmed platter. Pour any juices from the skillet into the sauce and simmer for 2 minutes. Spoon the sauce onto plates and set the fish on top. Scatter the fried garlic over the fish and serve right away.

Brought to you by Steelhead Food Co.﻿Monkfish is known for its tight, meaty white flesh that is often compared to lobster meat. It's not only similar to lobster in texture, but also in flavour. It has a mild, sweet flavour without a trace of fishiness.Check out this delicious recipe from foodandwine.comMONKFISH IN TOMATOE-GARLIC SAUCEINGREDIENTS:		1/4 cup plus 3 tablespoons extra-virgin olive oil		2 heads of garlic plus 4 large cloves, peeled and very thinly sliced		1 tablespoon sweet paprika		1 cup canned crushed tomatoes		2 cups water		Salt and freshly ground pepper		Eight 6-ounce cleaned monkfish fillets, about 2 inches thickSTEP 1:Preheat the oven to 400°. In a large skillet, warm 1/4 cup of the olive oil. Add the sliced garlic and cook slowly over very low heat, shaking the skillet, until the garlic is deep golden, 15 minutes. Remove about 1/4 cup of garlic slices to a plate and reserve. Add the paprika to the garlic in the skillet and cook for 1 minute. Add the tomatoes and cook over moderately high heat for 1 minute. Add the water and simmer until the sauce has reduced to 1 1/2 cups, about 10 minutes. Season with salt and pepper.STEP 2:In a very large skillet, heat the 3 tablespoons of olive oil. Season the fish with salt and pepper. Cook over high heat until browned on the bottom, 2 minutes. Turn the fish, transfer to the oven, and roast until just cooked through, 15 minutes.STEP 3:Transfer the fish to a large, warmed platter. Pour any juices from the skillet into the sauce and simmer for 2 minutes. Spoon the sauce onto plates and set the fish on top. Scatter the fried garlic over the fish and serve right away. 

Wild Monkfish Fillets VP - FROZEN

Product of Halifax

Brought to you by Steelhead Food Co. Tilapia fish has a sweet, mild taste with lean flesh and a medium-firm, flaky texture. Raw flesh is white or pinkish-white sometimes with a darker muscle layer on the skin side of the fillets. The flesh cooks up to a white colour. Check out this delicious recipe from: <a href="http://diethood.com" rel="noopener noreferrer" target="_blank" style="color: rgb(220, 161, 13);">diethood.com</a> GARLIC BUTTER OVEN BAKED TILAPIA Need a fresh, tasty dinner that comes together real fast? Then you’ll love this easy recipe. Seasoned with a classic blend of lemon, garlic, melted butter, and paprika, this simple dinner really hits the spot!&nbsp;And, it’s all done in just 20 minutes!! INGREDIENTS:<ul><li>4 Tilapia Fillets</li><li>Salt and freshly ground black pepper, to taste</li><li>½ teaspoon Paprika</li><li>½ teaspoon Dried Thyme</li><li>½ teaspoon Dried Oregano</li><li>4 tablespoons butter, melted</li><li>4 cloves garlic, minced</li><li>2 tablespoons lemon juice</li><li>¼ teaspoon lemon zest</li><li>1 lemon, sliced into rounds, for garnish</li><li>Red Pepper Flakes for garnish</li><li>Chopped fresh parsley, for garnish</li><li>Lemon slices, for garnish</li></ul> INSTRUCTIONS:<ul><li>Preheat oven to 400°F. Season tilapia with salt, pepper, paprika, thyme, and oregano; arrange fish in a 9x13 baking dish.</li><li>In a mixing bowl, whisk together melted butter, garlic, lemon juice, and lemon zest; pour over tilapia.</li><li>Bake tilapia for 10 to 12 minutes, or until fish flakes and is fork-tender.</li><li>Garnish with pepper flakes, parsley, and lemon slices. Serve.</li></ul>

Brought to you by Steelhead Food Co.Tilapia fish has a sweet, mild taste with lean flesh and a medium-firm, flaky texture. Raw flesh is white or pinkish-white sometimes with a darker muscle layer on the skin side of the fillets. The flesh cooks up to a white colour.Check out this delicious recipe from: diethood.comGARLIC BUTTER OVEN BAKED TILAPIANeed a fresh, tasty dinner that comes together real fast? Then you’ll love this easy recipe. Seasoned with a classic blend of lemon, garlic, melted butter, and paprika, this simple dinner really hits the spot! And, it’s all done in just 20 minutes!!INGREDIENTS:4 Tilapia FilletsSalt and freshly ground black pepper, to taste½ teaspoon Paprika½ teaspoon Dried Thyme½ teaspoon Dried Oregano4 tablespoons butter, melted4 cloves garlic, minced2 tablespoons lemon juice¼ teaspoon lemon zest1 lemon, sliced into rounds, for garnishRed Pepper Flakes for garnishChopped fresh parsley, for garnishLemon slices, for garnishINSTRUCTIONS:Preheat oven to 400°F. Season tilapia with salt, pepper, paprika, thyme, and oregano; arrange fish in a 9x13 baking dish.In a mixing bowl, whisk together melted butter, garlic, lemon juice, and lemon zest; pour over tilapia.Bake tilapia for 10 to 12 minutes, or until fish flakes and is fork-tender.Garnish with pepper flakes, parsley, and lemon slices. Serve.

Tilapia Farmed Fillets VP - FROZEN - Approx 1lb per pack

Product of Honduras

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. 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.Tobiko Red - Seasoned Flying Fish Roe - 454g Elevate your seafood menu with Tobiko Red Flying Fish Roe! The epitome of class, this roe features a delicate, lightly-salty flavour and wonderfully sweet finish. The tiny, grainy pearls boast pleasant texture and an attractive table presence. Ideal for serving alone or in your signature sushi rolls, this tobiko is sure to impress your guests!&nbsp; Sourced from flying fish, this roe, known as tobiko in Japan, boasts a seriously palette-pleasing taste. Naturally orange in color, this roe is infused with beet juice to make it red. Serve it very cold in a non-metallic bowl nestled in a larger bowl of ice and pair with toast points or unsalted crackers. Alternately, use it on sashimi or in your signature sushi rolls with avocado, seaweed, and steamed rice for delicious flavor and texture. For best results, keep refrigerated between 26 degrees Fahrenheit and 38 degrees Fahrenheit.

Brought to you by Steelhead Food Co.Tobiko Red - Seasoned Flying Fish Roe - 454gElevate your seafood menu with Tobiko Red Flying Fish Roe! The epitome of class, this roe features a delicate, lightly-salty flavour and wonderfully sweet finish. The tiny, grainy pearls boast pleasant texture and an attractive table presence. Ideal for serving alone or in your signature sushi rolls, this tobiko is sure to impress your guests! Sourced from flying fish, this roe, known as tobiko in Japan, boasts a seriously palette-pleasing taste. Naturally orange in color, this roe is infused with beet juice to make it red. Serve it very cold in a non-metallic bowl nestled in a larger bowl of ice and pair with toast points or unsalted crackers. Alternately, use it on sashimi or in your signature sushi rolls with avocado, seaweed, and steamed rice for delicious flavor and texture. For best results, keep refrigerated between 26 degrees Fahrenheit and 38 degrees Fahrenheit.

Seasoned Flying Fish Roe - FROZEN - 454g

Tobiko Red

Brought to you by Steelhead Food Co. House made fish cakes using wild east coast halibut meat.Perfect to use as a fish cake or burger! Contains Egg. Keep frozen. HALIBUT FLAVOUR PROFILE:Halibut is a lean fish, with a taste that's&nbsp;slightly sweet and mild, somewhat like tilapia. It has a firmer texture than cod, but a gentle fishy taste, meaning it can easily take on other flavours.&nbsp;

Brought to you by Steelhead Food Co.House made fish cakes using wild east coast halibut meat.Perfect to use as a fish cake or burger!Contains Egg. Keep frozen.HALIBUT FLAVOUR PROFILE:Halibut is a lean fish, with a taste that's slightly sweet and mild, somewhat like tilapia. It has a firmer texture than cod, but a gentle fishy taste, meaning it can easily take on other flavours. 

Halibut Fish Cakes VP - FROZEN

Brought to you by Steelhead Food Co. Halibut is a lean fish, with a taste that's&nbsp;slightly sweet and mild, somewhat like tilapia. It has a firmer texture than cod, but a gentle fishy taste, meaning it can easily take on other flavours. Halibut can be pan-seared, baked, grilled, slow-roasted, and more. Check out this easy and delicious recipe from: allrecipes.com HEAVENLY HALIBUT INGREDIENTS:½&nbsp;cup&nbsp;grated Parmesan cheese¼&nbsp;cup&nbsp;butter, softened3&nbsp;tablespoons&nbsp;mayonnaise3&nbsp;tablespoons&nbsp;chopped green onions2&nbsp;tablespoons&nbsp;lemon juice¼&nbsp;teaspoon&nbsp;salt1&nbsp;dash&nbsp;hot pepper sauce2&nbsp;pounds&nbsp;skinless halibut fillets INSTRUCTIONS: STEP 1: Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Grease a rimmed baking sheet; place halibut fillets on the sheet. STEP 2: Broil in the preheated oven until fish flakes easily with a fork, about 8 minutes. STEP 3: Meanwhile, mix Parmesan cheese, butter, mayonnaise, green onions, lemon juice, salt, and hot pepper sauce in a bowl. STEP 4: Remove fillets from the oven; spread Parmesan mixture over top. Return to the oven and broil until topping is bubbly and lightly browned, about 2 more minutes. Serve hot and enjoy!

Brought to you by Steelhead Food Co.Halibut is a lean fish, with a taste that's slightly sweet and mild, somewhat like tilapia. It has a firmer texture than cod, but a gentle fishy taste, meaning it can easily take on other flavours. Halibut can be pan-seared, baked, grilled, slow-roasted, and more.Check out this easy and delicious recipe from: allrecipes.comHEAVENLY HALIBUTINGREDIENTS:½ cup grated Parmesan cheese¼ cup butter, softened3 tablespoons mayonnaise3 tablespoons chopped green onions2 tablespoons lemon juice¼ teaspoon salt1 dash hot pepper sauce2 pounds skinless halibut filletsINSTRUCTIONS:STEP 1: Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Grease a rimmed baking sheet; place halibut fillets on the sheet.STEP 2: Broil in the preheated oven until fish flakes easily with a fork, about 8 minutes.STEP 3: Meanwhile, mix Parmesan cheese, butter, mayonnaise, green onions, lemon juice, salt, and hot pepper sauce in a bowl.STEP 4: Remove fillets from the oven; spread Parmesan mixture over top. Return to the oven and broil until topping is bubbly and lightly browned, about 2 more minutes. Serve hot and enjoy!

Wild Halibut Portions VP - FROZEN

Brought to you by Steelhead Food Co. Frozen Swordfish Loin, cut into steaks. Portion sizes range from 6oz-8oz. Swordfish has a&nbsp;mildly sweet flavour&nbsp;and a moist, meaty texture with moderately high fat content. The flesh can range from white or ivory to pink or orange. The color variations do not reflect quality. Check out this delicious grilled Swordfish recipe from: cooking.nytimes.com GRILLED MARINATED SWORDFISH STEAKS INGREDIENTS:Yield:&nbsp;4 servings<ul><li>4 center-cut swordfish steaks, about 6 ounces each, one-inch thick</li><li>Salt and freshly ground pepper to taste</li><li>3 tablespoons olive oil</li><li>2 teaspoons soy sauce</li><li>1 tablespoon red-wine vinegar</li><li>4 sprigs rosemary or 1 teaspoon dried</li><li>1 tablespoon finely chopped garlic</li><li>2 teaspoons ground coriander</li><li>1 teaspoon ground cumin</li><li>2 teaspoons grated lemon rind</li><li>¼ teaspoon red pepper flakes</li></ul> PREPARATION:Step&nbsp;1Preheat a charcoal grill or broiler, or heat a grill pan. Step&nbsp;2Sprinkle fish with salt and pepper on both sides. Place oil in a flat dish, and add soy sauce, vinegar, rosemary, garlic, coriander, cumin, lemon rind and pepper flakes. Blend well. Place fish steaks in marinade, coat well on both sides, cover with plastic wrap and let stand for 10 to 15 minutes. Step&nbsp;3If the swordfish is to be cooked on a grill (or grill pan), place fish on grill and cook for 3 to 4 minutes. Turn and cook for 3 minutes more. Cook longer if desired. If it is to be cooked under a broiler, place fish on a rack and cook for 3 to 4 minutes on each side. Serve with a string bean salad.

Brought to you by Steelhead Food Co.Frozen Swordfish Loin, cut into steaks. Portion sizes range from 6oz-8oz.Swordfish has a mildly sweet flavour and a moist, meaty texture with moderately high fat content. The flesh can range from white or ivory to pink or orange. The color variations do not reflect quality.Check out this delicious grilled Swordfish recipe from: cooking.nytimes.comGRILLED MARINATED SWORDFISH STEAKSINGREDIENTS:Yield: 4 servings4 center-cut swordfish steaks, about 6 ounces each, one-inch thickSalt and freshly ground pepper to taste3 tablespoons olive oil2 teaspoons soy sauce1 tablespoon red-wine vinegar4 sprigs rosemary or 1 teaspoon dried1 tablespoon finely chopped garlic2 teaspoons ground coriander1 teaspoon ground cumin2 teaspoons grated lemon rind¼ teaspoon red pepper flakesPREPARATION:Step 1Preheat a charcoal grill or broiler, or heat a grill pan.Step 2Sprinkle fish with salt and pepper on both sides. Place oil in a flat dish, and add soy sauce, vinegar, rosemary, garlic, coriander, cumin, lemon rind and pepper flakes. Blend well. Place fish steaks in marinade, coat well on both sides, cover with plastic wrap and let stand for 10 to 15 minutes.Step 3If the swordfish is to be cooked on a grill (or grill pan), place fish on grill and cook for 3 to 4 minutes. Turn and cook for 3 minutes more. Cook longer if desired. If it is to be cooked under a broiler, place fish on a rack and cook for 3 to 4 minutes on each side. Serve with a string bean salad.

Wild Caught Atlantic Swordfish Loin Steaks VP - FROZEN

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 flavor. 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 flavor. 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. 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.Sea Salt and Pepper - 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.Sea Salt and Pepper - 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 - Sea Salt and Pepper - 908g / 2Lb - FROZEN

Toppits

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

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 color. 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 color. 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 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:&nbsp;<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.

Icelandic Wild Haddock Fillets - FRESH

Product of Iceland

Brought to you by Steelhead Food Co. Tilapia fish has a sweet, mild taste with lean flesh and a medium-firm, flaky texture. Raw flesh is white or pinkish-white sometimes with a darker muscle layer on the skin side of the fillets. The flesh cooks up to a white colour. Check out this delicious recipe from: <a href="http://diethood.com" target="_blank">diethood.com</a> GARLIC BUTTER OVEN BAKED TILAPIA Need a fresh, tasty dinner that comes together real fast? Then you’ll love this easy recipe. Seasoned with a classic blend of lemon, garlic, melted butter, and paprika, this simple dinner really hits the spot! And, it’s all done in just 20 minutes!! INGREDIENTS:<ul><li>4 Tilapia Fillets</li><li>Salt and freshly ground black pepper, to taste</li><li>½ teaspoon Paprika</li><li>½ teaspoon Dried Thyme</li><li>½ teaspoon Dried Oregano</li><li>4 tablespoons butter, melted</li><li>4 cloves garlic, minced</li><li>2 tablespoons lemon juice</li><li>¼ teaspoon lemon zest</li><li>1 lemon, sliced into rounds, for garnish</li><li>Red Pepper Flakes for garnish</li><li>Chopped fresh parsley, for garnish</li><li>Lemon slices, for garnish</li></ul> INSTRUCTIONS:<ul><li>Preheat oven to 400°F. Season tilapia with salt, pepper, paprika, thyme, and oregano; arrange fish in a 9x13 baking dish.</li><li>In a mixing bowl, whisk together melted butter, garlic, lemon juice, and lemon zest; pour over tilapia.</li><li>Bake tilapia for 10 to 12 minutes, or until fish flakes and is fork-tender.</li><li>Garnish with pepper flakes, parsley, and lemon slices. Serve.</li></ul>

Tilapia Farmed Fillets - FRESH

Brought to you by Steelhead Food Co.If you're looking to make a chowder, try out our new chowder packs we put together.In the packs we have:*Wild East Coast Halibut*20/30 Wild Nova Scotia Scallops*41/50 White Shrimp, Shell Off Also check out Mitchell's Seafood Chowder which we carry in-store to make your recipe even easier:<a href="https://shop.steelheadfoodco.ca/products/6218fe95063a9d002e9b45b1/mitchells-soup" rel="noopener noreferrer" target="_blank">Mitchell's West Coast Seafood Chowder Mix - 289gMitchell's Soup Co.CA$9.99/bag</a> OR Make your own Seafood Chowder from scratch with this great recipe from: thewickednoodle.com What is a Seafood Chowder?A variety of different seafoods and vegetables cooked in a milk base to create a rich and hearty soup. A Seafood Chowder may contain an abundance of shellfish mixed with other fish or simply be all shellfish, depending on the recipe, the chef and the region in which the Chowder is being made. SEAFOOD CHOWDER RECIPE INGREDIENTS:<ul><li>2 tbsp butter</li><li>2 cups chopped onion</li><li>1 celery stalk, chopped</li><li>1/4 cup all-purpose flour</li><li>4 cups chicken broth</li><li>1 lb russet potatoes, peeled and diced</li><li>1 can cream-style corn</li><li>1/2 lb bay scallops</li><li>1/2 lb small-medium size shrimp</li><li>1 lb whitefish, cut into 1/2 inch cubes</li><li>2 cans clams, undrained</li><li>1 cup half &amp; half</li><li>1/2 tsp Old Bay seasoning</li><li>1/2 tsp coarse salt, more to taste</li><li>1/4 tsp white pepper</li><li>1/2 cup cooked bacon, crumbled or diced, cooked pancetta (for topping; optional)</li></ul> InstructionsHeat a stockpot over medium heat. Add the butter and, when it's melted, add the onions and celery. Cook, stirring occasionally, about 5 minutes. Add the flour and whisk until it's smooth, cooking for another minute (this will allow the raw flour taste to cook out). Slowly pour in 1/2 cup of the chicken broth, whisking constantly, until it's smooth. Add the potatoes, remaining chicken broth, and creamed corn to the pot and stir well. Bring to a gentle boil, reduce the heat to keep it at a simmer, and cook for 10 minutes. Add the scallops, shrimp, fish, clams, and half &amp; half; stir gently. Simmer another 10 minutes. Add the Old Bay, salt and pepper. Taste and add more seasoning if necessary. Ladle into bowls, top with the crumbled bacon (if using), and serve immediately.

Brought to you by Steelhead Food Co.If you're looking to make a chowder, try out our new chowder packs we put together.In the packs we have:*Wild East Coast Halibut*20/30 Wild Nova Scotia Scallops*41/50 White Shrimp, Shell OffAlso check out Mitchell's Seafood Chowder which we carry in-store to make your recipe even easier:Mitchell's West Coast Seafood Chowder Mix - 289gMitchell's Soup Co.CA$9.99/bagORMake your own Seafood Chowder from scratch with this great recipe from: thewickednoodle.comWhat is a Seafood Chowder?A variety of different seafoods and vegetables cooked in a milk base to create a rich and hearty soup. A Seafood Chowder may contain an abundance of shellfish mixed with other fish or simply be all shellfish, depending on the recipe, the chef and the region in which the Chowder is being made.SEAFOOD CHOWDER RECIPEINGREDIENTS:2 tbsp butter2 cups chopped onion1 celery stalk, chopped1/4 cup all-purpose flour4 cups chicken broth1 lb russet potatoes, peeled and diced1 can cream-style corn1/2 lb bay scallops1/2 lb small-medium size shrimp1 lb whitefish, cut into 1/2 inch cubes2 cans clams, undrained1 cup half & half1/2 tsp Old Bay seasoning1/2 tsp coarse salt, more to taste1/4 tsp white pepper1/2 cup cooked bacon, crumbled or diced, cooked pancetta (for topping; optional)InstructionsHeat a stockpot over medium heat. Add the butter and, when it's melted, add the onions and celery. Cook, stirring occasionally, about 5 minutes. Add the flour and whisk until it's smooth, cooking for another minute (this will allow the raw flour taste to cook out).Slowly pour in 1/2 cup of the chicken broth, whisking constantly, until it's smooth. Add the potatoes, remaining chicken broth, and creamed corn to the pot and stir well. Bring to a gentle boil, reduce the heat to keep it at a simmer, and cook for 10 minutes.Add the scallops, shrimp, fish, clams, and half & half; stir gently. Simmer another 10 minutes.Add the Old Bay, salt and pepper. Taste and add more seasoning if necessary. Ladle into bowls, top with the crumbled bacon (if using), and serve immediately.

Seafood Chowder Packs - FROZEN

Remove from package before thawing.

Yellowfin Tuna Steaks - FROZEN

Sushi Grade - 6oz

Brought to you by Steelhead Food Co. ﻿Arctic Char has a rich buttery taste, due to its high fat content, closely comparable to a sockeye salmon. Its flavour profile falls between trout and salmon, with flesh that ranges from light pink to deep red. Its skin is thin and delicate, making it easy to crisp. Check out this delicious recipe from: food52.com Broiled Lemon-Honey Arctic Char With Citrus&nbsp;Sauce<ul><li>4 small oranges, a mix is nice</li><li>1 lemon</li><li>1 tablespoon honey</li><li>3 tablespoons olive oil, divided</li><li>4 (3- to 4-ounce) arctic char fillets</li><li>2 tablespoons finely chopped chives</li><li>Flaky sea salt</li><li>1 tablespoon neutral oil</li><li>Freshly ground black pepper (optional)</li></ul> INSTRUCTIONS: <ol><li>Position a rack 3 inches from the broiler. (Note: I can position a rack only 4 inches from the broiler. To get the pan 3 inches from the heat source, I turn over a rimmed sheet pan and set it on the rack—I do this when the fish is ready to be broiled.) Heat the broiler to high.</li></ol> <ol><li>If you know how to supreme citrus fruit, do that, squeezing and reserving any juice left in the rinds, then skip to step 2. Otherwise: Slice off the ends of each orange and the lemon. Squeeze the juice out of those ends into a medium bowl. Discard the rind. (It’s handy to have a garbage bowl nearby for this step.) Stand each piece of fruit on one of its cut sides. Run a knife down the side of each orange and the lemon to remove the skin. Squeeze the juice out of those skins into the bowl, then discard. Remove each citrus segment by running a knife down the side of each membrane and slicing the segment out. Drop it into the bowl of juice. Once all of the segments are removed, squeeze the remaining membranes into the bowl to extract the juice. You should be left with a bowl of beautiful segments swimming in a lot of juice. (If this doesn't make sense, YouTube it.)</li></ol> <ol><li>Pour 1 tablespoon of the juice from the bowl of citrus segments into a large bowl. Add the honey and 1 tablespoon of the olive oil. Whisk to combine. Add the fish and toss to coat. Let marinate for at least 5 minutes.</li></ol> <ol><li>Meanwhile, pour the remaining 2 tablespoons of the olive oil into the bowl with the citrus segments. Add the chives and a big pinch of salt. Stir to combine. Taste—it should taste similar to a salad dressing with perhaps less of a bite. It should not be emulsified.</li></ol> <ol><li>Rub a sizzle pan, sheet pan, or broiler pan lightly with the neutral oil. Remove the fish from the marinade, letting the excess drip off—no need to pat dry. Discard the excess marinade. Place the fish skin side down in the pan. Season the flesh with salt (and pepper, if you wish) to taste. Place a sheet pan upside down on the rack (see why, if you've forgotten, in step 1), then place the pan with the fillets in it on top. Broil for 4 to 5 minutes. Remove the pan from the oven and immediately transfer the fish to a platter. Spoon the sauce over the top. Pass the extra sauce on the side.</li></ol>

Brought to you by Steelhead Food Co.﻿Arctic Char has a rich buttery taste, due to its high fat content, closely comparable to a sockeye salmon. Its flavour profile falls between trout and salmon, with flesh that ranges from light pink to deep red. Its skin is thin and delicate, making it easy to crisp.Check out this delicious recipe from: food52.comBroiled Lemon-Honey Arctic Char With Citrus Sauce4 small oranges, a mix is nice1 lemon1 tablespoon honey3 tablespoons olive oil, divided4 (3- to 4-ounce) arctic char fillets2 tablespoons finely chopped chivesFlaky sea salt1 tablespoon neutral oilFreshly ground black pepper (optional)INSTRUCTIONS:Position a rack 3 inches from the broiler. (Note: I can position a rack only 4 inches from the broiler. To get the pan 3 inches from the heat source, I turn over a rimmed sheet pan and set it on the rack—I do this when the fish is ready to be broiled.) Heat the broiler to high.If you know how to supreme citrus fruit, do that, squeezing and reserving any juice left in the rinds, then skip to step 2. Otherwise: Slice off the ends of each orange and the lemon. Squeeze the juice out of those ends into a medium bowl. Discard the rind. (It’s handy to have a garbage bowl nearby for this step.) Stand each piece of fruit on one of its cut sides. Run a knife down the side of each orange and the lemon to remove the skin. Squeeze the juice out of those skins into the bowl, then discard. Remove each citrus segment by running a knife down the side of each membrane and slicing the segment out. Drop it into the bowl of juice. Once all of the segments are removed, squeeze the remaining membranes into the bowl to extract the juice. You should be left with a bowl of beautiful segments swimming in a lot of juice. (If this doesn't make sense, YouTube it.)Pour 1 tablespoon of the juice from the bowl of citrus segments into a large bowl. Add the honey and 1 tablespoon of the olive oil. Whisk to combine. Add the fish and toss to coat. Let marinate for at least 5 minutes.Meanwhile, pour the remaining 2 tablespoons of the olive oil into the bowl with the citrus segments. Add the chives and a big pinch of salt. Stir to combine. Taste—it should taste similar to a salad dressing with perhaps less of a bite. It should not be emulsified.Rub a sizzle pan, sheet pan, or broiler pan lightly with the neutral oil. Remove the fish from the marinade, letting the excess drip off—no need to pat dry. Discard the excess marinade. Place the fish skin side down in the pan. Season the flesh with salt (and pepper, if you wish) to taste. Place a sheet pan upside down on the rack (see why, if you've forgotten, in step 1), then place the pan with the fillets in it on top. Broil for 4 to 5 minutes. Remove the pan from the oven and immediately transfer the fish to a platter. Spoon the sauce over the top. Pass the extra sauce on the side.

Arctic Char - 8OZ Portions - FROZEN

Brought to you by Steelhead Food Co. ﻿Tuna is oilier and juicier, but it has a creamy, buttery, salty, savoury flavour with no pungent fishy smell. Tuna steak goes well with vegetables, pasta or mashed potatoes. Tastes Like: Tuna has a different taste when eaten raw and when cooked. Check out this delicious recipe from: <a href="http://allrecipes.com" target="_blank">allrecipes.com</a> MARINATED TUNA STEAK This tuna steak recipe uses a tangy marinade made with orange juice, soy sauce, and garlic for a wonderful taste. INGREDIENTS:<ul><li>		¼ cup orange juice</li><li>		¼ cup soy sauce</li><li>		2 tablespoons olive oil</li><li>		2 tablespoons chopped fresh parsley</li><li>		1 tablespoon lemon juice</li><li>		1 clove garlic, minced</li><li>		½ teaspoon chopped fresh oregano</li><li>		½ teaspoon ground black pepper</li><li>		4 (4 ounce) tuna steaks</li></ul> STEP 1Mix orange juice, soy sauce, olive oil, parsley, lemon juice, garlic, oregano, and pepper together in a large non-reactive dish until well combined. Place tuna steaks in marinade and turn to coat. Cover the dish with plastic wrap and marinate in the refrigerator for at least 30 minutes. STEP 2Preheat an outdoor grill for high heat and lightly oil the grate. Remove tuna steaks from the marinade and shake off excess; reserve marinade for basting. STEP 3Cook tuna steaks on the preheated grill for 5 to 6 minutes; flip steaks and baste with reserved marinade. Cook for an additional 5 minutes, or to desired doneness. Discard any remaining marinade.

Brought to you by Steelhead Food Co.﻿Tuna is oilier and juicier, but it has a creamy, buttery, salty, savoury flavour with no pungent fishy smell. Tuna steak goes well with vegetables, pasta or mashed potatoes. Tastes Like: Tuna has a different taste when eaten raw and when cooked.Check out this delicious recipe from: allrecipes.comMARINATED TUNA STEAKThis tuna steak recipe uses a tangy marinade made with orange juice, soy sauce, and garlic for a wonderful taste.INGREDIENTS:		¼ cup orange juice		¼ cup soy sauce		2 tablespoons olive oil		2 tablespoons chopped fresh parsley		1 tablespoon lemon juice		1 clove garlic, minced		½ teaspoon chopped fresh oregano		½ teaspoon ground black pepper		4 (4 ounce) tuna steaksSTEP 1Mix orange juice, soy sauce, olive oil, parsley, lemon juice, garlic, oregano, and pepper together in a large non-reactive dish until well combined. Place tuna steaks in marinade and turn to coat. Cover the dish with plastic wrap and marinate in the refrigerator for at least 30 minutes.STEP 2Preheat an outdoor grill for high heat and lightly oil the grate. Remove tuna steaks from the marinade and shake off excess; reserve marinade for basting.STEP 3Cook tuna steaks on the preheated grill for 5 to 6 minutes; flip steaks and baste with reserved marinade. Cook for an additional 5 minutes, or to desired doneness. Discard any remaining marinade.

Tuna Steaks - 8 OZ - FROZEN

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

Wild - Gulf of MexicoBrought to you by Steelhead Food Co

Wild - Gulf of MexicoBrought to you by Steelhead Food Co

Mahi Mahi Fillets - FRESH

Brought to you by Steelhead Food Co. Sockeye salmon are known for their bright red flesh and their&nbsp;bold, salmon-y scent. They're the most flavourful (what some would consider fishy) of all salmon and are commonly sold smoked, in high-end salmon burgers, and by the fillet. Check out this recipe from: <a href="http://recipetineats.com" rel="noopener noreferrer" target="_blank" style="color: rgb(220, 161, 13);">recipetineats.com</a> JAPANESE MISO SALMON SIDE (BBQ OR BAKE) This Japanese Miso Salmon is 4&nbsp;ingredient magic at its best. A family recipe, this whole or side of salmon with a classic Japanese miso marinade is a stunning EASY centrepiece for a special occasion. INGREDIENTS<ul><li>1.6 - 2.4 lb / 0.8 - 1.2kg side of salmon , skin on (Note 1)</li><li>Oil , for barbecue</li></ul> MARINADE<ul><li>5 tbsp miso paste (Note 2)</li><li>2 tbsp white sugar</li><li>1 2/3 tbsp sake (Japanese rice wine)</li><li>1 2/3 tbsp mirin (Japanese sweet rice wine)</li></ul> GARNISHES<ul><li>Sesame seeds</li><li>Scallions/shallots , finely sliced</li></ul> INSTRUCTIONS:<ul><li>Mix together the marinade ingredients in a small bowl until smooth.</li></ul> <ul><li>Place the salmon skin side up on a work surface and slather with just under half the marinade.</li></ul> <ul><li>Turn the salmon so it is skin side down onto a large piece of cling wrap. Slather the remaining marinade on the flesh side.</li></ul> <ul><li>Wrap the salmon in cling wrap. Marinade for 24 to 48 hours.</li></ul> <ul><li>Scrape the marinade off (do not rinse with water) and leave the salmon to come to room temperature &lt;- KEY for perfectly cooked salmon.</li></ul> <ul><li>Preheat barbecue plate side on MEDIUM LOW. Leave it to heat up for a good 10 to 15 minutes - another tip for cooking salmon perfectly.</li><li>Add oil just before cooking. Place the salmon on the BBQ skin side down. Cook for 3 minutes, then use two spatulas to turn it. Cook the flesh side for 2 - 3 minutes or until caramelized, then flip it again so the skin side is down then transfer to a tray.</li><li>Cover loosely with foil to rest for 5 minutes before serving. It will continue cooking while resting.</li></ul> <ul><li>Garnish with sesame seeds and finely sliced shallots.</li></ul>

Brought to you by Steelhead Food Co.Sockeye salmon are known for their bright red flesh and their bold, salmon-y scent. They're the most flavourful (what some would consider fishy) of all salmon and are commonly sold smoked, in high-end salmon burgers, and by the fillet.Check out this recipe from: recipetineats.comJAPANESE MISO SALMON SIDE (BBQ OR BAKE)This Japanese Miso Salmon is 4 ingredient magic at its best. A family recipe, this whole or side of salmon with a classic Japanese miso marinade is a stunning EASY centrepiece for a special occasion.INGREDIENTS1.6 - 2.4 lb / 0.8 - 1.2kg side of salmon , skin on (Note 1)Oil , for barbecueMARINADE5 tbsp miso paste (Note 2)2 tbsp white sugar1 2/3 tbsp sake (Japanese rice wine)1 2/3 tbsp mirin (Japanese sweet rice wine)GARNISHESSesame seedsScallions/shallots , finely slicedINSTRUCTIONS:Mix together the marinade ingredients in a small bowl until smooth.Place the salmon skin side up on a work surface and slather with just under half the marinade.Turn the salmon so it is skin side down onto a large piece of cling wrap. Slather the remaining marinade on the flesh side.Wrap the salmon in cling wrap. Marinade for 24 to 48 hours.Scrape the marinade off (do not rinse with water) and leave the salmon to come to room temperature <- KEY for perfectly cooked salmon.Preheat barbecue plate side on MEDIUM LOW. Leave it to heat up for a good 10 to 15 minutes - another tip for cooking salmon perfectly.Add oil just before cooking. Place the salmon on the BBQ skin side down. Cook for 3 minutes, then use two spatulas to turn it. Cook the flesh side for 2 - 3 minutes or until caramelized, then flip it again so the skin side is down then transfer to a tray.Cover loosely with foil to rest for 5 minutes before serving. It will continue cooking while resting.Garnish with sesame seeds and finely sliced shallots.

Wild Sockeye Salmon - Fillet - FROZEN

Salmon Village

Brought to you by Steelhead Food Co.Product of Norway - Organic Norwegian smoked salmon is distinguished by its peachy-pink color, leaner – since it has less fat, some attribute it less taste- and is has a more densely smoky flavour than the Scottish variety, with a more intense aroma. The texture is silky smooth, a little on the oily side, with a flavour that is subtly salty. Check out this recipe from: <a href="http://theendlessmeal.com" rel="noopener noreferrer" target="_blank">theendlessmeal.com</a> 8 MINUTE BAKED SALMONThis baked salmon is our favourite baked salmon recipe ever. It cooks in only 8 minutes and always turns out perfect. Learn how to bake salmon so that it turns out flaky and tender every single time! INGREDIENTS:<ul><li>4 6-ounce salmon fillets</li><li>2 teaspoons olive oil</li><li>½ teaspoon EACH: sea salt and pepper</li></ul> Optional Seasonings Personal Favorite<ul><li>½ teaspoon EACH: sweet paprika, garlic powder, onion powder, Chili powder, coconut sugar, and oregano.</li></ul>Lemon Thyme<ul><li>1 teaspoon fresh thyme leaves, zest from 1 lemon, and a squeeze of lemon when the salmon comes out of the oven.</li></ul>Garlicky<ul><li>1 teaspoon Italian seasoning, 2 finely minced garlic cloves, and 1 thinly sliced lemon.</li></ul>Chili Lime<ul><li>1 teaspoon Chili powder, ½ teaspoon garlic powder, and zest from 1 lime</li></ul>Rosemary<ul><li>1 finely minced garlic clove, 1 teaspoon minced fresh rosemary, and 1 thinly sliced lemon.</li></ul>Curry<ul><li>1 teaspoon curry powder, ½ teaspoon each: garlic powder and coconut sugar, and zest from 1 lime.</li></ul> INSTRUCTIONS: <ol><li>Preheat your oven to 400 degrees. Place the salmon on a baking sheet, leaving a little room between each piece. Drizzle each salmon fillet with ½ teaspoon of olive oil and sprinkle with salt and pepper. If using the optional seasonings, sprinkle them on top of the salmon now. 4 6-ounce salmon fillets, 2 teaspoons olive oil</li></ol> <ol><li>Put the salmon in the oven and set a timer for 8 minutes. When the timer goes off, take the salmon out of the oven and let it rest for a few minutes. It will be very tender, the flesh will have turned opaque, and there will be only a few tiny spots of white showing. (see notes.)</li></ol> NOTESThe white stuff that you see when salmon cooks is protein that has coagulated and been pushed to the surface. Properly cooked salmon will only have a tiny bit of this. It's recommended that non sushi grade fish be cooked to an internal temperature of 145 degrees Fahrenheit. As the temperature will continue to rise after it's been removed from the oven, I like to take it out when it's 135-140 degrees. 8 minutes seems to be the exact time to get to this temperature. In a 400 degree oven, salmon needs to bake for 4 minutes per ½ inch of thickness. <ul><li>½ inch fillet – 4 minutes</li><li>1 inch fillet – 8 minutes</li><li>1 ½ inch fillet 12 minutes</li></ul>

Brought to you by Steelhead Food Co.Product of Norway - OrganicNorwegian smoked salmon is distinguished by its peachy-pink color, leaner – since it has less fat, some attribute it less taste- and is has a more densely smoky flavour than the Scottish variety, with a more intense aroma. The texture is silky smooth, a little on the oily side, with a flavour that is subtly salty.Check out this recipe from: theendlessmeal.com8 MINUTE BAKED SALMONThis baked salmon is our favourite baked salmon recipe ever. It cooks in only 8 minutes and always turns out perfect. Learn how to bake salmon so that it turns out flaky and tender every single time!INGREDIENTS:4 6-ounce salmon fillets2 teaspoons olive oil½ teaspoon EACH: sea salt and pepperOptional SeasoningsPersonal Favorite½ teaspoon EACH: sweet paprika, garlic powder, onion powder, Chili powder, coconut sugar, and oregano.Lemon Thyme1 teaspoon fresh thyme leaves, zest from 1 lemon, and a squeeze of lemon when the salmon comes out of the oven.Garlicky1 teaspoon Italian seasoning, 2 finely minced garlic cloves, and 1 thinly sliced lemon.Chili Lime1 teaspoon Chili powder, ½ teaspoon garlic powder, and zest from 1 limeRosemary1 finely minced garlic clove, 1 teaspoon minced fresh rosemary, and 1 thinly sliced lemon.Curry1 teaspoon curry powder, ½ teaspoon each: garlic powder and coconut sugar, and zest from 1 lime.INSTRUCTIONS:Preheat your oven to 400 degrees. Place the salmon on a baking sheet, leaving a little room between each piece. Drizzle each salmon fillet with ½ teaspoon of olive oil and sprinkle with salt and pepper. If using the optional seasonings, sprinkle them on top of the salmon now. 4 6-ounce salmon fillets, 2 teaspoons olive oilPut the salmon in the oven and set a timer for 8 minutes. When the timer goes off, take the salmon out of the oven and let it rest for a few minutes. It will be very tender, the flesh will have turned opaque, and there will be only a few tiny spots of white showing. (see notes.)NOTESThe white stuff that you see when salmon cooks is protein that has coagulated and been pushed to the surface. Properly cooked salmon will only have a tiny bit of this.It's recommended that non sushi grade fish be cooked to an internal temperature of 145 degrees Fahrenheit. As the temperature will continue to rise after it's been removed from the oven, I like to take it out when it's 135-140 degrees. 8 minutes seems to be the exact time to get to this temperature.In a 400 degree oven, salmon needs to bake for 4 minutes per ½ inch of thickness.½ inch fillet – 4 minutes1 inch fillet – 8 minutes1 ½ inch fillet 12 minutes

Norwegian Organic Salmon - Portions- FROZEN

Product of Norway

16oz can A succulent naturally wild caught Crab Meat, perfect for a ready to eat snack, or an addition to any appetizer, or entre.

16oz canA succulent naturally wild caught Crab Meat, perfect for a ready to eat snack, or an addition to any appetizer, or entre.

Aruna - Claw CrabMeat - 454g

Aruna

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. Arctic Char has a rich buttery taste, due to its high fat content, closely comparable to a sockeye salmon. Its flavour profile falls between trout and salmon, with flesh that ranges from light pink to deep red. Its skin is thin and delicate, making it easy to crisp. Check out this delicious recipe from: food52.com Broiled Lemon-Honey Arctic Char With Citrus&nbsp;Sauce<ul><li>4 small oranges, a mix is nice</li><li>1 lemon</li><li>1 tablespoon honey</li><li>3 tablespoons olive oil, divided</li><li>4 (3- to 4-ounce) arctic char fillets</li><li>2 tablespoons finely chopped chives</li><li>Flaky sea salt</li><li>1 tablespoon neutral oil</li><li>Freshly ground black pepper (optional)</li></ul> INSTRUCTIONS: <ol><li>Position a rack 3 inches from the broiler. (Note: I can position a rack only 4 inches from the broiler. To get the pan 3 inches from the heat source, I turn over a rimmed sheet pan and set it on the rack—I do this when the fish is ready to be broiled.) Heat the broiler to high.</li></ol> <ol><li>If you know how to supreme citrus fruit, do that, squeezing and reserving any juice left in the rinds, then skip to step 2. Otherwise: Slice off the ends of each orange and the lemon. Squeeze the juice out of those ends into a medium bowl. Discard the rind. (It’s handy to have a garbage bowl nearby for this step.) Stand each piece of fruit on one of its cut sides. Run a knife down the side of each orange and the lemon to remove the skin. Squeeze the juice out of those skins into the bowl, then discard. Remove each citrus segment by running a knife down the side of each membrane and slicing the segment out. Drop it into the bowl of juice. Once all of the segments are removed, squeeze the remaining membranes into the bowl to extract the juice. You should be left with a bowl of beautiful segments swimming in a lot of juice. (If this doesn't make sense, YouTube it.)</li></ol> <ol><li>Pour 1 tablespoon of the juice from the bowl of citrus segments into a large bowl. Add the honey and 1 tablespoon of the olive oil. Whisk to combine. Add the fish and toss to coat. Let marinate for at least 5 minutes.</li></ol> <ol><li>Meanwhile, pour the remaining 2 tablespoons of the olive oil into the bowl with the citrus segments. Add the chives and a big pinch of salt. Stir to combine. Taste—it should taste similar to a salad dressing with perhaps less of a bite. It should not be emulsified.</li></ol> <ol><li>Rub a sizzle pan, sheet pan, or broiler pan lightly with the neutral oil. Remove the fish from the marinade, letting the excess drip off—no need to pat dry. Discard the excess marinade. Place the fish skin side down in the pan. Season the flesh with salt (and pepper, if you wish) to taste. Place a sheet pan upside down on the rack (see why, if you've forgotten, in step 1), then place the pan with the fillets in it on top. Broil for 4 to 5 minutes. Remove the pan from the oven and immediately transfer the fish to a platter. Spoon the sauce over the top. Pass the extra sauce on the side.</li></ol>

Brought to you by Steelhead Food Co.Arctic Char has a rich buttery taste, due to its high fat content, closely comparable to a sockeye salmon. Its flavour profile falls between trout and salmon, with flesh that ranges from light pink to deep red. Its skin is thin and delicate, making it easy to crisp.Check out this delicious recipe from: food52.comBroiled Lemon-Honey Arctic Char With Citrus Sauce4 small oranges, a mix is nice1 lemon1 tablespoon honey3 tablespoons olive oil, divided4 (3- to 4-ounce) arctic char fillets2 tablespoons finely chopped chivesFlaky sea salt1 tablespoon neutral oilFreshly ground black pepper (optional)INSTRUCTIONS:Position a rack 3 inches from the broiler. (Note: I can position a rack only 4 inches from the broiler. To get the pan 3 inches from the heat source, I turn over a rimmed sheet pan and set it on the rack—I do this when the fish is ready to be broiled.) Heat the broiler to high.If you know how to supreme citrus fruit, do that, squeezing and reserving any juice left in the rinds, then skip to step 2. Otherwise: Slice off the ends of each orange and the lemon. Squeeze the juice out of those ends into a medium bowl. Discard the rind. (It’s handy to have a garbage bowl nearby for this step.) Stand each piece of fruit on one of its cut sides. Run a knife down the side of each orange and the lemon to remove the skin. Squeeze the juice out of those skins into the bowl, then discard. Remove each citrus segment by running a knife down the side of each membrane and slicing the segment out. Drop it into the bowl of juice. Once all of the segments are removed, squeeze the remaining membranes into the bowl to extract the juice. You should be left with a bowl of beautiful segments swimming in a lot of juice. (If this doesn't make sense, YouTube it.)Pour 1 tablespoon of the juice from the bowl of citrus segments into a large bowl. Add the honey and 1 tablespoon of the olive oil. Whisk to combine. Add the fish and toss to coat. Let marinate for at least 5 minutes.Meanwhile, pour the remaining 2 tablespoons of the olive oil into the bowl with the citrus segments. Add the chives and a big pinch of salt. Stir to combine. Taste—it should taste similar to a salad dressing with perhaps less of a bite. It should not be emulsified.Rub a sizzle pan, sheet pan, or broiler pan lightly with the neutral oil. Remove the fish from the marinade, letting the excess drip off—no need to pat dry. Discard the excess marinade. Place the fish skin side down in the pan. Season the flesh with salt (and pepper, if you wish) to taste. Place a sheet pan upside down on the rack (see why, if you've forgotten, in step 1), then place the pan with the fillets in it on top. Broil for 4 to 5 minutes. Remove the pan from the oven and immediately transfer the fish to a platter. Spoon the sauce over the top. Pass the extra sauce on the side.

Arctic Char Fillets - FRESH

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

Brought to you by Steelhead Food Co.Minimum Order of 5lbs. A deposit is required for this product, please call to confirm your purchase. ﻿Check out this tasty recipe from: <a href="http://zestfulkitchen.com" rel="noopener noreferrer" target="_blank" style="color: rgb(220, 161, 13);">zestfulkitchen.com</a> PAN-SEARED CHILEAN SEA BASS WITH CHORIZO MAQUE CHOUXButtery Chilean sea bass with a crispy crust served over a flavour-packed maque choux with crispy bits of chorizo. INGREDIENTS:<ul><li>4 teaspoons avocado oil, divided</li><li>4 ounces dry Spanish chorizo, casing removed and cut into ¼-inch dice (1 cup)</li><li>2 red bell peppers, seeded and diced</li><li>1 bunch scallions, chopped, white and light green parts separated from dark green parts</li><li>1 jalapeño, minced</li><li>Kosher salt and black pepper</li><li>1 bunch asparagus, trimmed and cut into ½ inch pieces (about 3 cups)</li><li>2 ears sweet corn, shucked and corn cut from cobs</li><li>1 large clove garlic, chopped</li><li>2 teaspoons white vinegar</li><li>¼ cup heavy cream</li><li>4 (5- to 6-ounce) skin-on Chilean sea bass fillets, 1-inch thick</li></ul> MAQUE CHOUX: <ol><li>Chopped parsley and lemon wedges, for serving, optional. Heat 2 teaspoons avocado oil over medium in a large skillet. Add chorizo and cook until crisp, about 5 minutes. Using a slotted spoon, transfer chorizo to a bowl. Reserve drippings in skillet.</li></ol> <ol><li>Add bell pepper, scallion whites and light green parts, and jalapeño. Season with ½ teaspoon kosher salt. Cook until peppers start to soften, about 3 minutes.</li></ol> <ol><li>Add asparagus; increase heat to high and cook 4 minutes.</li></ol> <ol><li>Add corn and garlic, decrease heat to medium and cook until corn is vibrant yellow, about 1 minute. Deglaze with vinegar then reduce heat to low and stir in cream. Season with additional salt and pepper taste.</li></ol> Chilean Sea Bass<ul><li>Pat fillets dry with paper towels. Heat 12-inch cast-iron skillet over medium for 3 minutes. Add remaining 2 teaspoons oil and heat until shimmering. </li><li>Place fillets, skin side down, in skillet. Immediately reduce heat to medium-low and, using fish spatula, firmly press fillets to ensure even contact between skin and skillet. Continue to cook until skin is well browned and flesh is opaque except for top ½-inch, 4–6 minutes. (If at any time during searing, oil starts to smoke, or sides of fish start to brown, reduce heat so that oil is sizzling but not smoking.)</li><li>Flip fillets and continue to cook until bass registers 135ºF (57ºC); 4–6 minutes more.</li></ul> <ul><li>Stir dark green onions parts into Maque Choux then divide between plates. Top with bass fillets then sprinkle crispy chorizo and parsley over top.</li></ul> NOTESIf you don’t have a cast-iron skillet, you can use a stainless steel skillet. We do not recommend using a nonstick skillet since it needs to get fairly hot (not recommended for nonstick skillets).&nbsp; If you can’t find, or don’t want to use, Spanish-style chorizo, you can use thick-cut bacon or pancetta.&nbsp;

Brought to you by Steelhead Food Co.Minimum Order of 5lbs. A deposit is required for this product, please call to confirm your purchase.﻿Check out this tasty recipe from: zestfulkitchen.comPAN-SEARED CHILEAN SEA BASS WITH CHORIZO MAQUE CHOUXButtery Chilean sea bass with a crispy crust served over a flavour-packed maque choux with crispy bits of chorizo.INGREDIENTS:4 teaspoons avocado oil, divided4 ounces dry Spanish chorizo, casing removed and cut into ¼-inch dice (1 cup)2 red bell peppers, seeded and diced1 bunch scallions, chopped, white and light green parts separated from dark green parts1 jalapeño, mincedKosher salt and black pepper1 bunch asparagus, trimmed and cut into ½ inch pieces (about 3 cups)2 ears sweet corn, shucked and corn cut from cobs1 large clove garlic, chopped2 teaspoons white vinegar¼ cup heavy cream4 (5- to 6-ounce) skin-on Chilean sea bass fillets, 1-inch thickMAQUE CHOUX:Chopped parsley and lemon wedges, for serving, optional. Heat 2 teaspoons avocado oil over medium in a large skillet. Add chorizo and cook until crisp, about 5 minutes. Using a slotted spoon, transfer chorizo to a bowl. Reserve drippings in skillet.Add bell pepper, scallion whites and light green parts, and jalapeño. Season with ½ teaspoon kosher salt. Cook until peppers start to soften, about 3 minutes.Add asparagus; increase heat to high and cook 4 minutes.Add corn and garlic, decrease heat to medium and cook until corn is vibrant yellow, about 1 minute. Deglaze with vinegar then reduce heat to low and stir in cream. Season with additional salt and pepper taste.Chilean Sea BassPat fillets dry with paper towels. Heat 12-inch cast-iron skillet over medium for 3 minutes. Add remaining 2 teaspoons oil and heat until shimmering. Place fillets, skin side down, in skillet. Immediately reduce heat to medium-low and, using fish spatula, firmly press fillets to ensure even contact between skin and skillet. Continue to cook until skin is well browned and flesh is opaque except for top ½-inch, 4–6 minutes. (If at any time during searing, oil starts to smoke, or sides of fish start to brown, reduce heat so that oil is sizzling but not smoking.)Flip fillets and continue to cook until bass registers 135ºF (57ºC); 4–6 minutes more.Stir dark green onions parts into Maque Choux then divide between plates. Top with bass fillets then sprinkle crispy chorizo and parsley over top.NOTESIf you don’t have a cast-iron skillet, you can use a stainless steel skillet. We do not recommend using a nonstick skillet since it needs to get fairly hot (not recommended for nonstick skillets). If you can’t find, or don’t want to use, Spanish-style chorizo, you can use thick-cut bacon or pancetta. 

Chilean Sea Bass - FRESH

Product of Antarctica 

Brought to you by Steelhead Food Co.Salmon from the Faroe Islands is known for its superior quality and taste. The geographical position of the Faroe Islands is ideal for farming salmon. The remote location is complemented by pristine clear waters, cool steady sea temperatures and strong currents. Check out this delicious recipe from: rasamalaysia.com HONEY GARLIC SALMONEasy salmon with honey garlic sauce is one of the best salmon recipes. It's garlicky, sweet and sticky with simple ingredients. Takes only 15 mins to make dinner using this Honey Garlic Salmon recipe! INGREDIENTS:<ul><li>12 oz. salmon&nbsp;(cut into 2-3 fillet strips)</li><li>salt</li><li>black pepper</li><li>1 pinch cayenne pepper</li><li>2 tablespoons honey</li><li>1 tablespoon warm water</li><li>1 1/2 teaspoons apple cider vinegar or lemon juice</li><li>1 tablespoon olive oil</li><li>3 cloves garlic&nbsp;(minced)</li><li>1/2 lemon&nbsp;(sliced into wedges)</li><li>1 tablespoon chopped parsley</li></ul> DIRECTIONS:<ul><li>Season the surface of the salmon with salt, black pepper and cayenne pepper. Set aside.</li><li>Mix the honey, water, apple cider vinegar or lemon juice and a pinch of salt together. Stir to combine well.</li><li>Heat up an oven-safe skillet (cast-iron skillet preferred) on high heat. Add the olive oil. Pan-fry the salmon, skin side down first, for about 1 minute. Turn the salmon over and cook for 1 minute. Turn it over again so the skin side is at the bottom.</li><li>Add the garlic into the pan, saute until slightly browned. Add the honey mixture and lemon wedges into the skillet, reduce the sauce until it's sticky.</li><li>Finish it off by broiling the salmon in the oven for 1 minute or until the surface becomes slightly charred (optional step).</li><li>Top the salmon with parsley and serve immediately.</li></ul>

Brought to you by Steelhead Food Co.Salmon from the Faroe Islands is known for its superior quality and taste. The geographical position of the Faroe Islands is ideal for farming salmon. The remote location is complemented by pristine clear waters, cool steady sea temperatures and strong currents.Check out this delicious recipe from: rasamalaysia.comHONEY GARLIC SALMONEasy salmon with honey garlic sauce is one of the best salmon recipes. It's garlicky, sweet and sticky with simple ingredients. Takes only 15 mins to make dinner using this Honey Garlic Salmon recipe!INGREDIENTS:12 oz. salmon (cut into 2-3 fillet strips)saltblack pepper1 pinch cayenne pepper2 tablespoons honey1 tablespoon warm water1 1/2 teaspoons apple cider vinegar or lemon juice1 tablespoon olive oil3 cloves garlic (minced)1/2 lemon (sliced into wedges)1 tablespoon chopped parsleyDIRECTIONS:Season the surface of the salmon with salt, black pepper and cayenne pepper. Set aside.Mix the honey, water, apple cider vinegar or lemon juice and a pinch of salt together. Stir to combine well.Heat up an oven-safe skillet (cast-iron skillet preferred) on high heat. Add the olive oil. Pan-fry the salmon, skin side down first, for about 1 minute. Turn the salmon over and cook for 1 minute. Turn it over again so the skin side is at the bottom.Add the garlic into the pan, saute until slightly browned. Add the honey mixture and lemon wedges into the skillet, reduce the sauce until it's sticky.Finish it off by broiling the salmon in the oven for 1 minute or until the surface becomes slightly charred (optional step).Top the salmon with parsley and serve immediately.

Faroe Islands Salmon - FRESH

Faroe Islands

Market Hours:Monday - Friday: 9:00am-5:00pmSaturday: 9:00am - 4:00pmSunday - CLOSED

Market Pickup - St. Thomas

Market Pickup - Port Stanley

Keep Clean and Beat COVID-19!

Located in the industrial sector of St. Thomas, Ontario, Steelhead Food Co. is a proud family owned and operated facility that offers a full line of fresh, frozen or smoked fish and seafood. Fish is processed in house and can then be distributed through wholesale delivery or out of the retail market!

Located in the industrial sector of St. Thomas, Ontario, Steelhead Food Co. is a proud family owned and operated facility that offers a full line of fresh, frozen or smoked fish and seafood. Fish is processed in house and can then be distributed through wholesale delivery or out of the retail market! 

At this time we are unable to offer home delivery. The volume of orders far exceeds our small fleet. For now we are offering convenient curbside service! 

We receive shipments of fresh fish and seafood every day! 

All you have to do is ask! If we can source it for you - it&#39;ll be brought in! Many of the products you see in our store are available now because a customer inquired first!

Yes we do! The price per lb varies on the lobster season. Please give us a call to discuss shipping dates and prices. 

Yes we do! We bring our fresh lake fish in from Lake Erie and Lake Huron!

Yes!  However you can still choose curbside pickup.  

Have a question? We have answers. Here are some common ones: Does Steelhead Food Co. offer home delivery?  At this time we are unable to offer home delivery. The volume of orders far exceeds our small fleet. For now we are offering convenient curbside service! , What day does Steelhead Food Co. get their fish? We receive shipments of fresh fish and seafood every day! , Steelhead Food Co. doesn't carry a product I'm looking for. What can I do? All you have to do is ask! If we can source it for you - it&#39;ll be brought in! Many of the products you see in our store are available now because a customer inquired first!, Does Steelhead Food Co. carry fresh LIVE lobsters?  Yes we do! The price per lb varies on the lobster season. Please give us a call to discuss shipping dates and prices. , etc.

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Wild Black Cod Fillets - FRESH

Ocean Wild Smelts - VP - FROZEN

Newfoundland Cod VP - FROZEN

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Icelandic Pollock Loins VP - FROZEN

Mahi Mahi Portions VP - FROZEN

Wild Monkfish Fillets VP - FROZEN

Tilapia Farmed Fillets VP - FROZEN - Approx 1lb per pack

Toppits Breaded Haddock - Lightly Seasoned - FROZEN - 400g

Toppits Breaded Sole - Savoury Lemon - FROZEN - 400g

Seasoned Flying Fish Roe - FROZEN - 454g

Halibut Fish Cakes VP - FROZEN

Wild Halibut Portions VP - FROZEN

Wild Caught Atlantic Swordfish Loin Steaks VP - FROZEN

Whole Octopus Raw 2-4Lb Flowers - FROZEN

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

Toppits Calamari Bites - Sea Salt and Pepper - 908g / 2Lb - FROZEN

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

Squid Tube and Tenticle - FROZEN

Icelandic Wild Haddock Fillets - FRESH

Tilapia Farmed Fillets - FRESH

Seafood Chowder Packs - FROZEN

Yellowfin Tuna Steaks - FROZEN

Arctic Char - 8OZ Portions - FROZEN

Tuna Steaks - 8 OZ - FROZEN

Yellowfin Ahi Tuna - Seared/Sliced - FROZEN

Mahi Mahi Fillets - FRESH

Wild Sockeye Salmon - Fillet - FROZEN

Norwegian Organic Salmon - Portions- FROZEN

Aruna - Claw CrabMeat - 454g

Marinated Anchovy Fillets - 200g - FRESH

Arctic Char Fillets - FRESH

Icelandic Wild Cod Fillets - FRESH

Chilean Sea Bass - FRESH

Faroe Islands Salmon - FRESH

Steelhead Food Co.

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