Brought to you by Steelhead Food Co.Fresh Wild Lake Erie Pickerel/WalleyeBy The Case - 10LB Case - 6-8oz Please call our market at 519-631-5215 before visiting us to ensure you receive the quantity you desire. CALL TO CONFIRM 10lb plus orders.Thank you! The flavour is sweet and mild and is great for people who are looking for a fish without that “fishy taste”. Pickerel is wonderful pan-fried or deep-fried with a crispy breading or batter. Pickerel is also nice baked and is also firm enough to BBQ. Check out this great recipe from&nbsp;<a href="http://yummly.com/" rel="noopener noreferrer" target="_blank">Yummly.com</a> FRESH PICKEREL/WALLEYE WITH MUSTARD-DILL SAUCE INGREDIENTS FOR SAUCE: 1&nbsp;Tbsp.&nbsp;Dijon mustard1 1/2&nbsp;tsp.&nbsp;maple syrup1 1/2&nbsp;tsp.&nbsp;red wine vinegar1&nbsp;Tbsp.&nbsp;olive oil1&nbsp;Tbsp.&nbsp;fresh dill&nbsp;(chopped)1/4&nbsp;tsp.&nbsp;dried oregano1/8&nbsp;tsp.&nbsp;red chili flakes&nbsp;(hot-)1/8&nbsp;tsp.&nbsp;garlic powder1/8&nbsp;tsp.&nbsp;salt540&nbsp;grams&nbsp;pickerel&nbsp;/&nbsp;walleye&nbsp;(or other white lake fish fillets)1&nbsp;Tbsp.&nbsp;unsalted butter1&nbsp;green onion&nbsp;(sliced)1&nbsp;lemon&nbsp;(cut into 6 wedges) DIRECTIONS: <ul><li>WHISK&nbsp;Dijon with maple syrup and vinegar in a medium bowl. Whisk in oil, then dill.</li><li>STIR&nbsp;oregano with chili flakes, garlic powder and salt in a small bowl. Sprinkle over both sides of fish fillets.</li><li>MELT&nbsp;butter in a large cast iron or non-stick frying pan over medium- high until bubbly. Add fish and cook for 2 min. Flip and cook until golden, 2 to 3 more min. Top with green onions and serve with lemon wedges and mustard-dill sauce.</li></ul>

Brought to you by Steelhead Food Co.Fresh Wild Lake Erie Pickerel/WalleyeBy The Case - 10LB Case - 6-8ozPlease call our market at 519-631-5215 before visiting us to ensure you receive the quantity you desire. CALL TO CONFIRM 10lb plus orders.Thank you!The flavour is sweet and mild and is great for people who are looking for a fish without that “fishy taste”. Pickerel is wonderful pan-fried or deep-fried with a crispy breading or batter. Pickerel is also nice baked and is also firm enough to BBQ.Check out this great recipe from Yummly.comFRESH PICKEREL/WALLEYE WITH MUSTARD-DILL SAUCEINGREDIENTS FOR SAUCE:1 Tbsp. Dijon mustard1 1/2 tsp. maple syrup1 1/2 tsp. red wine vinegar1 Tbsp. olive oil1 Tbsp. fresh dill (chopped)1/4 tsp. dried oregano1/8 tsp. red chili flakes (hot-)1/8 tsp. garlic powder1/8 tsp. salt540 grams pickerel / walleye (or other white lake fish fillets)1 Tbsp. unsalted butter1 green onion (sliced)1 lemon (cut into 6 wedges)DIRECTIONS:WHISK Dijon with maple syrup and vinegar in a medium bowl. Whisk in oil, then dill.STIR oregano with chili flakes, garlic powder and salt in a small bowl. Sprinkle over both sides of fish fillets.MELT butter in a large cast iron or non-stick frying pan over medium- high until bubbly. Add fish and cook for 2 min. Flip and cook until golden, 2 to 3 more min. Top with green onions and serve with lemon wedges and mustard-dill sauce.

Lake Erie Wild Pickerel Fillets - 6-8oz FROZEN IQF - 10LB MASTER CASE

Lake Erie

Brought to you by Steelhead Food Co.Fresh Wild Lake Erie Pickerel/WalleyeBy The Case - 10LB Case - 8-10oz Our daily catch of FRESH PICKEREL is very unpredictable due to fishing conditions.Please call our market at 519-631-5215 before visiting us to ensure you receive the quantity you desire. CALL TO CONFIRM 10lb plus orders.Thank you! The flavour is sweet and mild and is great for people who are looking for a fish without that “fishy taste”. Pickerel is wonderful pan-fried or deep-fried with a crispy breading or batter. Pickerel is also nice baked and is also firm enough to BBQ. Check out this great recipe from&nbsp;<a href="http://yummly.com/" rel="noopener noreferrer" target="_blank">Yummly.com</a> FRESH PICKEREL/WALLEYE WITH MUSTARD-DILL SAUCE INGREDIENTS FOR SAUCE: 1&nbsp;Tbsp.&nbsp;Dijon mustard1 1/2&nbsp;tsp.&nbsp;maple syrup1 1/2&nbsp;tsp.&nbsp;red wine vinegar1&nbsp;Tbsp.&nbsp;olive oil1&nbsp;Tbsp.&nbsp;fresh dill&nbsp;(chopped)1/4&nbsp;tsp.&nbsp;dried oregano1/8&nbsp;tsp.&nbsp;red chili flakes&nbsp;(hot-)1/8&nbsp;tsp.&nbsp;garlic powder1/8&nbsp;tsp.&nbsp;salt540&nbsp;grams&nbsp;pickerel&nbsp;/&nbsp;walleye&nbsp;(or other white lake fish fillets)1&nbsp;Tbsp.&nbsp;unsalted butter1&nbsp;green onion&nbsp;(sliced)1&nbsp;lemon&nbsp;(cut into 6 wedges) DIRECTIONS: <ul><li>WHISK&nbsp;Dijon with maple syrup and vinegar in a medium bowl. Whisk in oil, then dill.</li><li>STIR&nbsp;oregano with chili flakes, garlic powder and salt in a small bowl. Sprinkle over both sides of fish fillets.</li><li>MELT&nbsp;butter in a large cast iron or non-stick frying pan over medium- high until bubbly. Add fish and cook for 2 min. Flip and cook until golden, 2 to 3 more min. Top with green onions and serve with lemon wedges and mustard-dill sauce.</li></ul>

Brought to you by Steelhead Food Co.Fresh Wild Lake Erie Pickerel/WalleyeBy The Case - 10LB Case - 8-10ozOur daily catch of FRESH PICKEREL is very unpredictable due to fishing conditions.Please call our market at 519-631-5215 before visiting us to ensure you receive the quantity you desire. CALL TO CONFIRM 10lb plus orders.Thank you!The flavour is sweet and mild and is great for people who are looking for a fish without that “fishy taste”. Pickerel is wonderful pan-fried or deep-fried with a crispy breading or batter. Pickerel is also nice baked and is also firm enough to BBQ.Check out this great recipe from Yummly.comFRESH PICKEREL/WALLEYE WITH MUSTARD-DILL SAUCEINGREDIENTS FOR SAUCE:1 Tbsp. Dijon mustard1 1/2 tsp. maple syrup1 1/2 tsp. red wine vinegar1 Tbsp. olive oil1 Tbsp. fresh dill (chopped)1/4 tsp. dried oregano1/8 tsp. red chili flakes (hot-)1/8 tsp. garlic powder1/8 tsp. salt540 grams pickerel / walleye (or other white lake fish fillets)1 Tbsp. unsalted butter1 green onion (sliced)1 lemon (cut into 6 wedges)DIRECTIONS:WHISK Dijon with maple syrup and vinegar in a medium bowl. Whisk in oil, then dill.STIR oregano with chili flakes, garlic powder and salt in a small bowl. Sprinkle over both sides of fish fillets.MELT butter in a large cast iron or non-stick frying pan over medium- high until bubbly. Add fish and cook for 2 min. Flip and cook until golden, 2 to 3 more min. Top with green onions and serve with lemon wedges and mustard-dill sauce.

Lake Erie Wild Pickerel Fillets - 8-10oz FRESH - 10LB MASTER CASE

Brought to you by Steelhead Food Co.By The Case - 30LB Case - 5-8oz Crab has a slightly fish-like taste that is salty and sweet, and this is the typical taste that all the various species of crabs have. Unlike shrimp which tastes like chicken, crab meat has a soft texture and resembles fish. RECIPE IDEAS FOR COOKED CRAB LEGS:<ol><li>Smoke your Crab. For a different approach to your crab leftovers, try smoking them. ...&nbsp;</li><li>Add it to a pasta. Crab meat is a well known topping for pasta and can create a well rounded dish when added to.</li><li>Make a dip.</li><li>Seafood Charcuterie.</li><li>Crab Stuffing.</li><li>Make it a salad.</li><li>King Crab Meat Recipes.</li><li>Crab Rolls.</li></ol>

Brought to you by Steelhead Food Co.By The Case - 30LB Case - 5-8ozCrab has a slightly fish-like taste that is salty and sweet, and this is the typical taste that all the various species of crabs have. Unlike shrimp which tastes like chicken, crab meat has a soft texture and resembles fish.RECIPE IDEAS FOR COOKED CRAB LEGS:Smoke your Crab. For a different approach to your crab leftovers, try smoking them. ... Add it to a pasta. Crab meat is a well known topping for pasta and can create a well rounded dish when added to.Make a dip.Seafood Charcuterie.Crab Stuffing.Make it a salad.King Crab Meat Recipes.Crab Rolls.

Snow Crab Clusters - 5-8oz FROZEN - 30LB MASTER CASE

Wild, Cooked - East Coast Canadian

Brought to you by Steelhead Food Co.Fresh Wild Lake Erie Pickerel/WalleyeBy The Case - 10LB Case - 6-8oz Our daily catch of FRESH PICKEREL is very unpredictable due to fishing conditions.Please call our market at 519-631-5215 before visiting us to ensure you receive the quantity you desire. CALL TO CONFIRM 10lb plus orders.Thank you! The flavour is sweet and mild and is great for people who are looking for a fish without that “fishy taste”. Pickerel is wonderful pan-fried or deep-fried with a crispy breading or batter. Pickerel is also nice baked and is also firm enough to BBQ. Check out this great recipe from&nbsp;<a href="http://yummly.com/" rel="noopener noreferrer" target="_blank">Yummly.com</a> FRESH PICKEREL/WALLEYE WITH MUSTARD-DILL SAUCE INGREDIENTS FOR SAUCE: 1&nbsp;Tbsp.&nbsp;Dijon mustard1 1/2&nbsp;tsp.&nbsp;maple syrup1 1/2&nbsp;tsp.&nbsp;red wine vinegar1&nbsp;Tbsp.&nbsp;olive oil1&nbsp;Tbsp.&nbsp;fresh dill&nbsp;(chopped)1/4&nbsp;tsp.&nbsp;dried oregano1/8&nbsp;tsp.&nbsp;red chili flakes&nbsp;(hot-)1/8&nbsp;tsp.&nbsp;garlic powder1/8&nbsp;tsp.&nbsp;salt540&nbsp;grams&nbsp;pickerel&nbsp;/&nbsp;walleye&nbsp;(or other white lake fish fillets)1&nbsp;Tbsp.&nbsp;unsalted butter1&nbsp;green onion&nbsp;(sliced)1&nbsp;lemon&nbsp;(cut into 6 wedges) DIRECTIONS: <ul><li>WHISK&nbsp;Dijon with maple syrup and vinegar in a medium bowl. Whisk in oil, then dill.</li><li>STIR&nbsp;oregano with chili flakes, garlic powder and salt in a small bowl. Sprinkle over both sides of fish fillets.</li><li>MELT&nbsp;butter in a large cast iron or non-stick frying pan over medium- high until bubbly. Add fish and cook for 2 min. Flip and cook until golden, 2 to 3 more min. Top with green onions and serve with lemon wedges and mustard-dill sauce.</li></ul>

Brought to you by Steelhead Food Co.Fresh Wild Lake Erie Pickerel/WalleyeBy The Case - 10LB Case - 6-8ozOur daily catch of FRESH PICKEREL is very unpredictable due to fishing conditions.Please call our market at 519-631-5215 before visiting us to ensure you receive the quantity you desire. CALL TO CONFIRM 10lb plus orders.Thank you!The flavour is sweet and mild and is great for people who are looking for a fish without that “fishy taste”. Pickerel is wonderful pan-fried or deep-fried with a crispy breading or batter. Pickerel is also nice baked and is also firm enough to BBQ.Check out this great recipe from Yummly.comFRESH PICKEREL/WALLEYE WITH MUSTARD-DILL SAUCEINGREDIENTS FOR SAUCE:1 Tbsp. Dijon mustard1 1/2 tsp. maple syrup1 1/2 tsp. red wine vinegar1 Tbsp. olive oil1 Tbsp. fresh dill (chopped)1/4 tsp. dried oregano1/8 tsp. red chili flakes (hot-)1/8 tsp. garlic powder1/8 tsp. salt540 grams pickerel / walleye (or other white lake fish fillets)1 Tbsp. unsalted butter1 green onion (sliced)1 lemon (cut into 6 wedges)DIRECTIONS:WHISK Dijon with maple syrup and vinegar in a medium bowl. Whisk in oil, then dill.STIR oregano with chili flakes, garlic powder and salt in a small bowl. Sprinkle over both sides of fish fillets.MELT butter in a large cast iron or non-stick frying pan over medium- high until bubbly. Add fish and cook for 2 min. Flip and cook until golden, 2 to 3 more min. Top with green onions and serve with lemon wedges and mustard-dill sauce.

Lake Erie Wild Pickerel Fillets - 6-8oz FRESH - 10LB MASTER CASE

Brought to you by Steelhead Food Co.Fresh Wild Lake Erie Pickerel/WalleyeBy The Case - 10LB Case - 8-10oz Please call our market at 519-631-5215 before visiting us to ensure you receive the quantity you desire. CALL TO CONFIRM 10lb plus orders.Thank you! The flavour is sweet and mild and is great for people who are looking for a fish without that “fishy taste”. Pickerel is wonderful pan-fried or deep-fried with a crispy breading or batter. Pickerel is also nice baked and is also firm enough to BBQ. Check out this great recipe from&nbsp;<a href="http://yummly.com/" rel="noopener noreferrer" target="_blank">Yummly.com</a> FRESH PICKEREL/WALLEYE WITH MUSTARD-DILL SAUCE INGREDIENTS FOR SAUCE: 1&nbsp;Tbsp.&nbsp;Dijon mustard1 1/2&nbsp;tsp.&nbsp;maple syrup1 1/2&nbsp;tsp.&nbsp;red wine vinegar1&nbsp;Tbsp.&nbsp;olive oil1&nbsp;Tbsp.&nbsp;fresh dill&nbsp;(chopped)1/4&nbsp;tsp.&nbsp;dried oregano1/8&nbsp;tsp.&nbsp;red chili flakes&nbsp;(hot-)1/8&nbsp;tsp.&nbsp;garlic powder1/8&nbsp;tsp.&nbsp;salt540&nbsp;grams&nbsp;pickerel&nbsp;/&nbsp;walleye&nbsp;(or other white lake fish fillets)1&nbsp;Tbsp.&nbsp;unsalted butter1&nbsp;green onion&nbsp;(sliced)1&nbsp;lemon&nbsp;(cut into 6 wedges) DIRECTIONS: <ul><li>WHISK&nbsp;Dijon with maple syrup and vinegar in a medium bowl. Whisk in oil, then dill.</li><li>STIR&nbsp;oregano with chili flakes, garlic powder and salt in a small bowl. Sprinkle over both sides of fish fillets.</li><li>MELT&nbsp;butter in a large cast iron or non-stick frying pan over medium- high until bubbly. Add fish and cook for 2 min. Flip and cook until golden, 2 to 3 more min. Top with green onions and serve with lemon wedges and mustard-dill sauce.</li></ul>

Brought to you by Steelhead Food Co.Fresh Wild Lake Erie Pickerel/WalleyeBy The Case - 10LB Case - 8-10ozPlease call our market at 519-631-5215 before visiting us to ensure you receive the quantity you desire. CALL TO CONFIRM 10lb plus orders.Thank you!The flavour is sweet and mild and is great for people who are looking for a fish without that “fishy taste”. Pickerel is wonderful pan-fried or deep-fried with a crispy breading or batter. Pickerel is also nice baked and is also firm enough to BBQ.Check out this great recipe from Yummly.comFRESH PICKEREL/WALLEYE WITH MUSTARD-DILL SAUCEINGREDIENTS FOR SAUCE:1 Tbsp. Dijon mustard1 1/2 tsp. maple syrup1 1/2 tsp. red wine vinegar1 Tbsp. olive oil1 Tbsp. fresh dill (chopped)1/4 tsp. dried oregano1/8 tsp. red chili flakes (hot-)1/8 tsp. garlic powder1/8 tsp. salt540 grams pickerel / walleye (or other white lake fish fillets)1 Tbsp. unsalted butter1 green onion (sliced)1 lemon (cut into 6 wedges)DIRECTIONS:WHISK Dijon with maple syrup and vinegar in a medium bowl. Whisk in oil, then dill.STIR oregano with chili flakes, garlic powder and salt in a small bowl. Sprinkle over both sides of fish fillets.MELT butter in a large cast iron or non-stick frying pan over medium- high until bubbly. Add fish and cook for 2 min. Flip and cook until golden, 2 to 3 more min. Top with green onions and serve with lemon wedges and mustard-dill sauce.

Lake Erie Wild Pickerel Fillets - 8-10oz FROZEN IQF - 10LB MASTER CASE

Brought to you by Steelhead Food Co.Fresh Wild Lake Erie Pickerel/WalleyeBy The Case - 10LB Case - 12+ oz Our daily catch of FRESH PICKEREL is very unpredictable due to fishing conditions.Please call our market at 519-631-5215 before visiting us to ensure you receive the quantity you desire. CALL TO CONFIRM 10lb plus orders.Thank you! The flavour is sweet and mild and is great for people who are looking for a fish without that “fishy taste”. Pickerel is wonderful pan-fried or deep-fried with a crispy breading or batter. Pickerel is also nice baked and is also firm enough to BBQ. Check out this great recipe from&nbsp;<a href="http://yummly.com/" rel="noopener noreferrer" target="_blank">Yummly.com</a> FRESH PICKEREL/WALLEYE WITH MUSTARD-DILL SAUCE INGREDIENTS FOR SAUCE: 1&nbsp;Tbsp.&nbsp;Dijon mustard1 1/2&nbsp;tsp.&nbsp;maple syrup1 1/2&nbsp;tsp.&nbsp;red wine vinegar1&nbsp;Tbsp.&nbsp;olive oil1&nbsp;Tbsp.&nbsp;fresh dill&nbsp;(chopped)1/4&nbsp;tsp.&nbsp;dried oregano1/8&nbsp;tsp.&nbsp;red chili flakes&nbsp;(hot-)1/8&nbsp;tsp.&nbsp;garlic powder1/8&nbsp;tsp.&nbsp;salt540&nbsp;grams&nbsp;pickerel&nbsp;/&nbsp;walleye&nbsp;(or other white lake fish fillets)1&nbsp;Tbsp.&nbsp;unsalted butter1&nbsp;green onion&nbsp;(sliced)1&nbsp;lemon&nbsp;(cut into 6 wedges) DIRECTIONS: <ul><li>WHISK&nbsp;Dijon with maple syrup and vinegar in a medium bowl. Whisk in oil, then dill.</li><li>STIR&nbsp;oregano with chili flakes, garlic powder and salt in a small bowl. Sprinkle over both sides of fish fillets.</li><li>MELT&nbsp;butter in a large cast iron or non-stick frying pan over medium- high until bubbly. Add fish and cook for 2 min. Flip and cook until golden, 2 to 3 more min. Top with green onions and serve with lemon wedges and mustard-dill sauce.</li></ul>

Brought to you by Steelhead Food Co.Fresh Wild Lake Erie Pickerel/WalleyeBy The Case - 10LB Case - 12+ ozOur daily catch of FRESH PICKEREL is very unpredictable due to fishing conditions.Please call our market at 519-631-5215 before visiting us to ensure you receive the quantity you desire. CALL TO CONFIRM 10lb plus orders.Thank you!The flavour is sweet and mild and is great for people who are looking for a fish without that “fishy taste”. Pickerel is wonderful pan-fried or deep-fried with a crispy breading or batter. Pickerel is also nice baked and is also firm enough to BBQ.Check out this great recipe from Yummly.comFRESH PICKEREL/WALLEYE WITH MUSTARD-DILL SAUCEINGREDIENTS FOR SAUCE:1 Tbsp. Dijon mustard1 1/2 tsp. maple syrup1 1/2 tsp. red wine vinegar1 Tbsp. olive oil1 Tbsp. fresh dill (chopped)1/4 tsp. dried oregano1/8 tsp. red chili flakes (hot-)1/8 tsp. garlic powder1/8 tsp. salt540 grams pickerel / walleye (or other white lake fish fillets)1 Tbsp. unsalted butter1 green onion (sliced)1 lemon (cut into 6 wedges)DIRECTIONS:WHISK Dijon with maple syrup and vinegar in a medium bowl. Whisk in oil, then dill.STIR oregano with chili flakes, garlic powder and salt in a small bowl. Sprinkle over both sides of fish fillets.MELT butter in a large cast iron or non-stick frying pan over medium- high until bubbly. Add fish and cook for 2 min. Flip and cook until golden, 2 to 3 more min. Top with green onions and serve with lemon wedges and mustard-dill sauce.

Lake Erie Wild Pickerel Fillets - 12+oz FRESH - 10LB MASTER CASE

Brought to you by Steelhead Food Co.Fresh Wild Lake Erie Pickerel/WalleyeBy The Case - 10LB Case - 12+ oz Please call our market at 519-631-5215 before visiting us to ensure you receive the quantity you desire. CALL TO CONFIRM 10lb plus orders.Thank you! The flavour is sweet and mild and is great for people who are looking for a fish without that “fishy taste”. Pickerel is wonderful pan-fried or deep-fried with a crispy breading or batter. Pickerel is also nice baked and is also firm enough to BBQ. Check out this great recipe from&nbsp;<a href="http://yummly.com/" rel="noopener noreferrer" target="_blank">Yummly.com</a> FRESH PICKEREL/WALLEYE WITH MUSTARD-DILL SAUCE INGREDIENTS FOR SAUCE: 1&nbsp;Tbsp.&nbsp;Dijon mustard1 1/2&nbsp;tsp.&nbsp;maple syrup1 1/2&nbsp;tsp.&nbsp;red wine vinegar1&nbsp;Tbsp.&nbsp;olive oil1&nbsp;Tbsp.&nbsp;fresh dill&nbsp;(chopped)1/4&nbsp;tsp.&nbsp;dried oregano1/8&nbsp;tsp.&nbsp;red chili flakes&nbsp;(hot-)1/8&nbsp;tsp.&nbsp;garlic powder1/8&nbsp;tsp.&nbsp;salt540&nbsp;grams&nbsp;pickerel&nbsp;/&nbsp;walleye&nbsp;(or other white lake fish fillets)1&nbsp;Tbsp.&nbsp;unsalted butter1&nbsp;green onion&nbsp;(sliced)1&nbsp;lemon&nbsp;(cut into 6 wedges) DIRECTIONS: <ul><li>WHISK&nbsp;Dijon with maple syrup and vinegar in a medium bowl. Whisk in oil, then dill.</li><li>STIR&nbsp;oregano with chili flakes, garlic powder and salt in a small bowl. Sprinkle over both sides of fish fillets.</li><li>MELT&nbsp;butter in a large cast iron or non-stick frying pan over medium- high until bubbly. Add fish and cook for 2 min. Flip and cook until golden, 2 to 3 more min. Top with green onions and serve with lemon wedges and mustard-dill sauce.</li></ul>

Brought to you by Steelhead Food Co.Fresh Wild Lake Erie Pickerel/WalleyeBy The Case - 10LB Case - 12+ ozPlease call our market at 519-631-5215 before visiting us to ensure you receive the quantity you desire. CALL TO CONFIRM 10lb plus orders.Thank you!The flavour is sweet and mild and is great for people who are looking for a fish without that “fishy taste”. Pickerel is wonderful pan-fried or deep-fried with a crispy breading or batter. Pickerel is also nice baked and is also firm enough to BBQ.Check out this great recipe from Yummly.comFRESH PICKEREL/WALLEYE WITH MUSTARD-DILL SAUCEINGREDIENTS FOR SAUCE:1 Tbsp. Dijon mustard1 1/2 tsp. maple syrup1 1/2 tsp. red wine vinegar1 Tbsp. olive oil1 Tbsp. fresh dill (chopped)1/4 tsp. dried oregano1/8 tsp. red chili flakes (hot-)1/8 tsp. garlic powder1/8 tsp. salt540 grams pickerel / walleye (or other white lake fish fillets)1 Tbsp. unsalted butter1 green onion (sliced)1 lemon (cut into 6 wedges)DIRECTIONS:WHISK Dijon with maple syrup and vinegar in a medium bowl. Whisk in oil, then dill.STIR oregano with chili flakes, garlic powder and salt in a small bowl. Sprinkle over both sides of fish fillets.MELT butter in a large cast iron or non-stick frying pan over medium- high until bubbly. Add fish and cook for 2 min. Flip and cook until golden, 2 to 3 more min. Top with green onions and serve with lemon wedges and mustard-dill sauce.

Lake Erie Wild Pickerel Fillets - 12+oz FROZEN IQF - 10LB MASTER CASE

Brought to you by Steelhead Food Co.10LB MASTER CASECooked and Cajun Spiced***To prepare boil or steam for approx. 8 mins Crawfish have a sweet, succulent flavour that's similar to shrimp and lobster. They're also slightly earthy and nutty, which adds to their unique flavour profile. The meat is tender and delicate, making it perfect for dishes such as gumbo, where the meat is slow-cooked in a flavourful broth. BEST PREPARATION METHOD FOR CRAWFISH THAT HAS ALREADY BEEN COOKED:Steaming is the best method for reheating crawfish that have already been cooked. Fill the pot with 2 to 3 cups of water along with your choice of seasoning. Lemon-pepper seasoning, Cajun seasoning, black peppercorns, bay leaves or red pepper flakes are some great options!

Brought to you by Steelhead Food Co.10LB MASTER CASECooked and Cajun Spiced***To prepare boil or steam for approx. 8 minsCrawfish have a sweet, succulent flavour that's similar to shrimp and lobster. They're also slightly earthy and nutty, which adds to their unique flavour profile. The meat is tender and delicate, making it perfect for dishes such as gumbo, where the meat is slow-cooked in a flavourful broth.BEST PREPARATION METHOD FOR CRAWFISH THAT HAS ALREADY BEEN COOKED:Steaming is the best method for reheating crawfish that have already been cooked. Fill the pot with 2 to 3 cups of water along with your choice of seasoning. Lemon-pepper seasoning, Cajun seasoning, black peppercorns, bay leaves or red pepper flakes are some great options!

Cooked Cajun Spiced Crawfish - FROZEN - 10LB MASTER CASE

Steelhead Food Co.

Brought to you by Steelhead Food Co.By The Case - 10LB Case - 5-6oz Harvested in Nova Scotia.Frozen and prepared in bags of 2*A bag of 2 / 5-6oz tails will weigh approx. 0.65lbs.* The Canadian lobster tails come frozen, ensuring they keep their natural juices and firm consistency. While raw, they have a mottled green-brown appearance, but once cooked they redden, and the see-through flesh turns into sweet, white meat that's mouthwateringly tender. Check out these different cooking method ideas from: <a href="http://wholesomeyum.com" rel="noopener noreferrer" target="_blank">wholesomeyum.com</a> BEST WAYS TO COOK LOBSTER TAIL Once you have it butterflied, there are several options for how to cook lobster tail. Here are the main ways, with pros and cons: <ul><li>Broiled – This method is in the oven under the high heat of the broiler. My easy lobster tail recipe is broiled! You can also bake lobster using a similar method to broiling, except using normal heat. However, I find that the high heat of broiling gets a more tender inside than regular baking.</li><li>Air Fryer – Works similarly to broiling lobster tail, but uses your air fryer. Even though the temperature is lower, the cook time is actually very similar due to the air flow.</li><li>Poached – Sometimes this is another term for boiled lobster, and sometimes it means simmering the shucked lobster tails in a layer of butter (called butter poaching).</li><li>Boiled – This is one of the simplest methods, as it just involves cooking the tails in a large pot of boiling water. But, I find the flavour when you boil it is not as rich as lobster cooked with butter.</li><li>Grilled – You can even cook lobster tails on a grill if you like! We don’t have nice weather enough during the year for this to be my go-to method, but I do love it during the summer months.&nbsp;</li></ul> As you can probably guess, I think the best lobster recipe is broiled! The cook time is quick (less than 10 minutes!), requires minimal cleanup, and it’s super flavourful from the butter.

Brought to you by Steelhead Food Co.By The Case - 10LB Case - 5-6ozHarvested in Nova Scotia.Frozen and prepared in bags of 2*A bag of 2 / 5-6oz tails will weigh approx. 0.65lbs.*The Canadian lobster tails come frozen, ensuring they keep their natural juices and firm consistency. While raw, they have a mottled green-brown appearance, but once cooked they redden, and the see-through flesh turns into sweet, white meat that's mouthwateringly tender.Check out these different cooking method ideas from: wholesomeyum.comBEST WAYS TO COOK LOBSTER TAILOnce you have it butterflied, there are several options for how to cook lobster tail. Here are the main ways, with pros and cons:Broiled – This method is in the oven under the high heat of the broiler. My easy lobster tail recipe is broiled! You can also bake lobster using a similar method to broiling, except using normal heat. However, I find that the high heat of broiling gets a more tender inside than regular baking.Air Fryer – Works similarly to broiling lobster tail, but uses your air fryer. Even though the temperature is lower, the cook time is actually very similar due to the air flow.Poached – Sometimes this is another term for boiled lobster, and sometimes it means simmering the shucked lobster tails in a layer of butter (called butter poaching).Boiled – This is one of the simplest methods, as it just involves cooking the tails in a large pot of boiling water. But, I find the flavour when you boil it is not as rich as lobster cooked with butter.Grilled – You can even cook lobster tails on a grill if you like! We don’t have nice weather enough during the year for this to be my go-to method, but I do love it during the summer months. As you can probably guess, I think the best lobster recipe is broiled! The cook time is quick (less than 10 minutes!), requires minimal cleanup, and it’s super flavourful from the butter.

Atlantic Lobster Tails Hardshell - 5-6 Oz - FROZEN - 10LB MASTER CASE

Canadian Wild - Nova Scotia

Brought to you by Steelhead Food Co.Harvested in Nova Scotia.Frozen and prepared in bags of 2*A bag of 2 / 8-10oz tails will weigh approx. 1.25lbs.* The Canadian lobster tails come frozen, ensuring they keep their natural juices and firm consistency. While raw, they have a mottled green-brown appearance, but once cooked they redden, and the see-through flesh turns into sweet, white meat that's mouthwateringly tender. Check out these different cooking method ideas from: <a href="http://wholesomeyum.com" target="_blank">wholesomeyum.com</a> BEST WAYS TO COOK LOBSTER TAIL Once you have it butterflied, there are several options for how to cook lobster tail. Here are the main ways, with pros and cons: <ul><li>Broiled – This method is in the oven under the high heat of the broiler. My easy lobster tail recipe is broiled! You can also bake lobster using a similar method to broiling, except using normal heat. However, I find that the high heat of broiling gets a more tender inside than regular baking.</li><li>Air Fryer – Works similarly to broiling lobster tail, but uses your air fryer. Even though the temperature is lower, the cook time is actually very similar due to the air flow.</li><li>Poached – Sometimes this is another term for boiled lobster, and sometimes it means simmering the shucked lobster tails in a layer of butter (called butter poaching).</li><li>Boiled – This is one of the simplest methods, as it just involves cooking the tails in a large pot of boiling water. But, I find the flavour when you boil it is not as rich as lobster cooked with butter.</li><li>Grilled – You can even cook lobster tails on a grill if you like! We don’t have nice weather enough during the year for this to be my go-to method, but I do love it during the summer months. </li></ul> As you can probably guess, I think the best lobster recipe is broiled! The cook time is quick (less than 10 minutes!), requires minimal cleanup, and it’s super flavourful from the butter.

Brought to you by Steelhead Food Co.Harvested in Nova Scotia.Frozen and prepared in bags of 2*A bag of 2 / 8-10oz tails will weigh approx. 1.25lbs.*The Canadian lobster tails come frozen, ensuring they keep their natural juices and firm consistency. While raw, they have a mottled green-brown appearance, but once cooked they redden, and the see-through flesh turns into sweet, white meat that's mouthwateringly tender.Check out these different cooking method ideas from: wholesomeyum.comBEST WAYS TO COOK LOBSTER TAILOnce you have it butterflied, there are several options for how to cook lobster tail. Here are the main ways, with pros and cons:Broiled – This method is in the oven under the high heat of the broiler. My easy lobster tail recipe is broiled! You can also bake lobster using a similar method to broiling, except using normal heat. However, I find that the high heat of broiling gets a more tender inside than regular baking.Air Fryer – Works similarly to broiling lobster tail, but uses your air fryer. Even though the temperature is lower, the cook time is actually very similar due to the air flow.Poached – Sometimes this is another term for boiled lobster, and sometimes it means simmering the shucked lobster tails in a layer of butter (called butter poaching).Boiled – This is one of the simplest methods, as it just involves cooking the tails in a large pot of boiling water. But, I find the flavour when you boil it is not as rich as lobster cooked with butter.Grilled – You can even cook lobster tails on a grill if you like! We don’t have nice weather enough during the year for this to be my go-to method, but I do love it during the summer months. As you can probably guess, I think the best lobster recipe is broiled! The cook time is quick (less than 10 minutes!), requires minimal cleanup, and it’s super flavourful from the butter.

Atlantic Lobster Tails Hardshell - 8-10 Oz - FROZEN - 10LB MASTER CASE

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

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

Lobster Tails - 3-4oz - Canadian - 10LB MASTER CASE

Wild - Hardshell

Brought to you by Steelhead Food Co.By The Case - 10LB Case The size of Shrimp refers to the count per pound you would receive.&nbsp;For example: 16-20ct means in 1 pound of Shrimp, you would receive 16-20 Shrimp.&nbsp;The smaller the number, the larger the size of Shrimp. White shrimp have a more mild flavour with notes of natural sweetness because they're found in areas with less salinity, like brackish estuaries and bayous. If you boil or sauté them, they'll soak in the nuances of the sauces and seasonings quite nicely. Check out this quick 10 minute recipe from: <a href="http://cafedelites.com" rel="noopener noreferrer" target="_blank">cafedelites.com</a> CREAMY GARLIC SHRIMP Creamy Garlic Shrimp With Parmesan is a deliciously easy Shrimp Recipe!&nbsp;Coated in a rustic and buttery sauce ready in less than 10 minutes, people will think&nbsp;there is a hidden chef in your kitchen!&nbsp;Transform ingredients you most likely already have in your refrigerator&nbsp;into an incredible dinner! INGREDIENTS:<ul><li>1 tablespoon olive oil</li><li>1 pound (500 grams) shrimp, tails on or off</li><li>Salt and pepper, to taste</li><li>2 tablespoons unsalted butter</li><li>6 cloves garlic minced</li><li>1/2 cup dry white wine* or chicken broth</li><li>1 1/2 cups reduced fat cream**</li><li>1/2 cup fresh grated Parmesan cheese</li><li>2 tablespoons fresh chopped parsley</li></ul> INSTRUCTIONS:<ul><li>Heat oil a large skillet over medium-high heat. Season shrimp with salt and pepper and fry for 1-2 minutes on each side, until just cooked through and pink. Transfer to a bowl; set aside.</li><li>Melt the butter in the same skillet. Sauté garlic until fragrant (about 30 seconds). Pour in the white wine or broth; allow to reduce to half while scraping any bits off of the bottom of the pan.</li><li>Reduce heat to low-medium heat, add the cream and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to your taste.</li><li>Add the parmesan cheese and allow sauce to gently simmer for a further minute or so until the cheese melts and sauce thickens.</li><li>Add the shrimp back into the pan, sprinkle with parsley. Taste test sauce and adjust salt and pepper, if needed.</li><li>Serve over pasta, rice or steamed veg.</li></ul> NOTES*Use a good quality dry white wine such as a pinot griot or chardonnay. White wine can also be substituted for chicken broth or left out completely. The flavour in the sauce will be altered. **I use reduced fat cream (or light cream) for this recipe. Substitute with half and half if you wish, being careful not to bring the sauce to a boil or it may curdle. You can also use evaporated milk as a low calorie substitution. Heavy or thickened cream may also be used and will not require thickening with cornstarch. Allow cream to reduce in a gentle simmer until thickened to your liking.

Brought to you by Steelhead Food Co.By The Case - 10LB CaseThe size of Shrimp refers to the count per pound you would receive. For example: 16-20ct means in 1 pound of Shrimp, you would receive 16-20 Shrimp. The smaller the number, the larger the size of Shrimp.White shrimp have a more mild flavour with notes of natural sweetness because they're found in areas with less salinity, like brackish estuaries and bayous. If you boil or sauté them, they'll soak in the nuances of the sauces and seasonings quite nicely.Check out this quick 10 minute recipe from: cafedelites.comCREAMY GARLIC SHRIMPCreamy Garlic Shrimp With Parmesan is a deliciously easy Shrimp Recipe! Coated in a rustic and buttery sauce ready in less than 10 minutes, people will think there is a hidden chef in your kitchen! Transform ingredients you most likely already have in your refrigerator into an incredible dinner!INGREDIENTS:1 tablespoon olive oil1 pound (500 grams) shrimp, tails on or offSalt and pepper, to taste2 tablespoons unsalted butter6 cloves garlic minced1/2 cup dry white wine* or chicken broth1 1/2 cups reduced fat cream**1/2 cup fresh grated Parmesan cheese2 tablespoons fresh chopped parsleyINSTRUCTIONS:Heat oil a large skillet over medium-high heat. Season shrimp with salt and pepper and fry for 1-2 minutes on each side, until just cooked through and pink. Transfer to a bowl; set aside.Melt the butter in the same skillet. Sauté garlic until fragrant (about 30 seconds). Pour in the white wine or broth; allow to reduce to half while scraping any bits off of the bottom of the pan.Reduce heat to low-medium heat, add the cream and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to your taste.Add the parmesan cheese and allow sauce to gently simmer for a further minute or so until the cheese melts and sauce thickens.Add the shrimp back into the pan, sprinkle with parsley. Taste test sauce and adjust salt and pepper, if needed.Serve over pasta, rice or steamed veg.NOTES*Use a good quality dry white wine such as a pinot griot or chardonnay.White wine can also be substituted for chicken broth or left out completely. The flavour in the sauce will be altered.**I use reduced fat cream (or light cream) for this recipe. Substitute with half and half if you wish, being careful not to bring the sauce to a boil or it may curdle. You can also use evaporated milk as a low calorie substitution.Heavy or thickened cream may also be used and will not require thickening with cornstarch. Allow cream to reduce in a gentle simmer until thickened to your liking.

White Shrimp - 16/20 - RAW - FROZEN - 10LB MASTER CASE

Peeled, Deveined, Tail ON (PDTON)

Brought to you by Steelhead Food Co.By The Case - 10LB Case The size of Shrimp refers to the count per pound you would receive.&nbsp;For example: 31/40 Ct means in 1 pound of Shrimp, you would receive 31-40 Shrimp.&nbsp;The smaller the number, the larger the size of Shrimp. White shrimp have a more mild flavour with notes of natural sweetness because they're found in areas with less salinity, like brackish estuaries and bayous. If you boil or sauté them, they'll soak in the nuances of the sauces and seasonings quite nicely. Check out this easy to do recipe from: <a href="http://littlesunnykitchen.com" rel="noopener noreferrer" target="_blank">littlesunnykitchen.com</a> CREAMY GARLIC BUTTER SHRIMP PASTA Creamy garlic butter shrimp pasta is an elegant pasta dish with big flavours! It’s so quick and easy, and perfect for a weeknight dinner as it’s ready in just 15 minutes. Serve this for a Romantic date night, for a special occasion, or as a family meal. Either way, everyone will love it! INGREDIENTS:<ul><li>Shrimp – Use good quality raw frozen shrimp that is peeled, or peel and devein it yourself. Any size of shrimp works here as long as you don’t overcook it. If you have cooked shrimp in the fridge, you can also use that. I have a full tutorial on how to poach shrimp and serve it with a homemade cocktail sauce. If you have leftovers, they’re great for this pasta dish!</li><li>Olive oil, butter, and garlic – this is where most of the flavour comes from.</li><li>Pasta – any long strand pasta of choice, I went for linguine.</li><li>Cream – heavy cream (double cream in the UK) works best here, the fat content of heavy cream is emulsified with the reserved pasta cooking water, and creates a beautiful silky cream sauce that clings into the pasta. You can sub with half and half (single cream), but your sauce will be thinner and it will take longer to thicken.</li><li>Parmesan – get the best parmesan that you can get your hands on! It gives you that umami/savoury flavour that you want in the sauce, and it also helps thicken the cream sauce.</li><li>Optional seasoning – I use homemade old bay seasoning because it works so well with seafood, and gives this pasta an extra flavour. You can also use cajun or smoked paprika if you like.</li><li>Salt, pepper, and parsley.</li></ul> INSTRUCTIONS:<ol><li>In a medium-sized saucepan, boil water and salt it. Add your pasta, and cook according to the package instructions until al dente. When the pasta is cooked,&nbsp;reserve 1 cup of the pasta water&nbsp;and drain the pasta.</li><li>In a skillet over medium heat, melt the butter, and add olive oil. Cook the shrimp for a minute, then season with salt, pepper, and Old Bay Seasoning or paprika if using.</li><li>Continue to cook the shrimp until it’s pink. Do this in batches if you’re worried that you may overcook the shrimp. Remove the shrimp onto a plate and set aside.</li><li>In the same pan, melt butter and add garlic, cook for 30 seconds or until it’s fragrant. Add the heavy cream, and with the spatula deglaze the pan.</li><li>Add parmesan, let it melt then loosen the sauce with reserved pasta water and allow to simmer for a minute. Taste the sauce and see if more salt and pepper is needed.</li><li>Toss the pasta with the sauce until it’s well coated. Add the shrimp back in to reheat it gently, garnish with freshly chopped parsley and serve.</li></ol> TOP TIPS:<ul><li>Cook the pasta until just al dente. You will toss the pasta with the sauce over a gentle heat, and you want to avoid getting overcooked pasta.</li><li>If you cook the shrimp from frozen, you will have liquid coming out and that’s ok as it will take about a minute to simmer it down (not enough to overcook the shrimp). However, it’s recommended to thaw the shrimp completely before cooking so it’s as dry as possible for better results.</li><li>Don’t forget to reserve about a cup of the pasta cooking water, it’s quite starchy and great for loosening up the sauce. You will most probably need much less than a cup, but to stay on the safe side I always reserve 1 cup and drain the rest.</li><li>This pasta makes 4 normal servings, or 3 big ones.</li></ul>

Brought to you by Steelhead Food Co.By The Case - 10LB CaseThe size of Shrimp refers to the count per pound you would receive. For example: 31/40 Ct means in 1 pound of Shrimp, you would receive 31-40 Shrimp. The smaller the number, the larger the size of Shrimp.White shrimp have a more mild flavour with notes of natural sweetness because they're found in areas with less salinity, like brackish estuaries and bayous. If you boil or sauté them, they'll soak in the nuances of the sauces and seasonings quite nicely.Check out this easy to do recipe from: littlesunnykitchen.comCREAMY GARLIC BUTTER SHRIMP PASTACreamy garlic butter shrimp pasta is an elegant pasta dish with big flavours! It’s so quick and easy, and perfect for a weeknight dinner as it’s ready in just 15 minutes. Serve this for a Romantic date night, for a special occasion, or as a family meal. Either way, everyone will love it!INGREDIENTS:Shrimp – Use good quality raw frozen shrimp that is peeled, or peel and devein it yourself. Any size of shrimp works here as long as you don’t overcook it. If you have cooked shrimp in the fridge, you can also use that. I have a full tutorial on how to poach shrimp and serve it with a homemade cocktail sauce. If you have leftovers, they’re great for this pasta dish!Olive oil, butter, and garlic – this is where most of the flavour comes from.Pasta – any long strand pasta of choice, I went for linguine.Cream – heavy cream (double cream in the UK) works best here, the fat content of heavy cream is emulsified with the reserved pasta cooking water, and creates a beautiful silky cream sauce that clings into the pasta. You can sub with half and half (single cream), but your sauce will be thinner and it will take longer to thicken.Parmesan – get the best parmesan that you can get your hands on! It gives you that umami/savoury flavour that you want in the sauce, and it also helps thicken the cream sauce.Optional seasoning – I use homemade old bay seasoning because it works so well with seafood, and gives this pasta an extra flavour. You can also use cajun or smoked paprika if you like.Salt, pepper, and parsley.INSTRUCTIONS:In a medium-sized saucepan, boil water and salt it. Add your pasta, and cook according to the package instructions until al dente. When the pasta is cooked, reserve 1 cup of the pasta water and drain the pasta.In a skillet over medium heat, melt the butter, and add olive oil. Cook the shrimp for a minute, then season with salt, pepper, and Old Bay Seasoning or paprika if using.Continue to cook the shrimp until it’s pink. Do this in batches if you’re worried that you may overcook the shrimp. Remove the shrimp onto a plate and set aside.In the same pan, melt butter and add garlic, cook for 30 seconds or until it’s fragrant. Add the heavy cream, and with the spatula deglaze the pan.Add parmesan, let it melt then loosen the sauce with reserved pasta water and allow to simmer for a minute. Taste the sauce and see if more salt and pepper is needed.Toss the pasta with the sauce until it’s well coated. Add the shrimp back in to reheat it gently, garnish with freshly chopped parsley and serve.TOP TIPS:Cook the pasta until just al dente. You will toss the pasta with the sauce over a gentle heat, and you want to avoid getting overcooked pasta.If you cook the shrimp from frozen, you will have liquid coming out and that’s ok as it will take about a minute to simmer it down (not enough to overcook the shrimp). However, it’s recommended to thaw the shrimp completely before cooking so it’s as dry as possible for better results.Don’t forget to reserve about a cup of the pasta cooking water, it’s quite starchy and great for loosening up the sauce. You will most probably need much less than a cup, but to stay on the safe side I always reserve 1 cup and drain the rest.This pasta makes 4 normal servings, or 3 big ones.

White Shrimp - 31/40 - RAW - FROZEN - 10LB MASTER CASE

Peeled, Deveined, Tail On (PDTON)

Brought to you by Steelhead Food Co.By The Case - 10LB Case The size of Shrimp refers to the count per pound you would receive.&nbsp;For example: 21/25 Ct means in 1 pound of Shrimp, you would receive 21-25 Shrimp.&nbsp;The smaller the number, the larger the size of Shrimp. White shrimp have a more mild flavour with notes of natural sweetness because they're found in areas with less salinity, like brackish estuaries and bayous. If you boil or sauté them, they'll soak in the nuances of the sauces and seasonings quite nicely. Check out this quick 10 minute recipe from: <a href="http://delish.com" rel="noopener noreferrer" target="_blank">delish.com</a> LEMON GARLIC SHRIMP INGREDIENTS:<ul><li>2 tbsp. butter, divided</li><li>1 tbsp. extra-virgin olive oil</li><li>1 lb. medium shrimp, peeled and deveined</li><li>1 lemon, thinly&nbsp;sliced, plus&nbsp;juice of 1 lemon</li><li>3 cloves garlic, minced</li><li>1 tsp. crushed red pepper flakes</li><li>Kosher salt</li><li>2 tbsp. dry white wine (or water)</li><li>Freshly chopped parsley, for garnish</li></ul> INSTRUCTIONS:Step&nbsp;1 In a large skillet over medium heat, melt 1 tablespoon butter and olive oil. Add shrimp, lemon slices, garlic, and&nbsp;crushed red pepper flakes, and season with salt. Cook, stirring occasionally,&nbsp;until shrimp is pink and opaque, about&nbsp;3 minutes per side. Step&nbsp;2 Remove from heat and stir in remaining butter, lemon juice, and white wine. Season with salt and garnish with&nbsp;parsley before serving.

Brought to you by Steelhead Food Co.By The Case - 10LB CaseThe size of Shrimp refers to the count per pound you would receive. For example: 21/25 Ct means in 1 pound of Shrimp, you would receive 21-25 Shrimp. The smaller the number, the larger the size of Shrimp.White shrimp have a more mild flavour with notes of natural sweetness because they're found in areas with less salinity, like brackish estuaries and bayous. If you boil or sauté them, they'll soak in the nuances of the sauces and seasonings quite nicely.Check out this quick 10 minute recipe from: delish.comLEMON GARLIC SHRIMPINGREDIENTS:2 tbsp. butter, divided1 tbsp. extra-virgin olive oil1 lb. medium shrimp, peeled and deveined1 lemon, thinly sliced, plus juice of 1 lemon3 cloves garlic, minced1 tsp. crushed red pepper flakesKosher salt2 tbsp. dry white wine (or water)Freshly chopped parsley, for garnishINSTRUCTIONS:Step 1 In a large skillet over medium heat, melt 1 tablespoon butter and olive oil. Add shrimp, lemon slices, garlic, and crushed red pepper flakes, and season with salt. Cook, stirring occasionally, until shrimp is pink and opaque, about 3 minutes per side.Step 2 Remove from heat and stir in remaining butter, lemon juice, and white wine. Season with salt and garnish with parsley before serving.

White Shrimp - 21/25 - RAW - FROZEN - 10LB MASTER CASE

Brought to you by Steelhead Food Co.By The Case - 10LBCooked lobster meat (Claws) You can try so many variations of Nova Scotia lobster dishes across the province. Nova Scotia Lobster is one of the most renowned seafood in the world and for good reason! They have made it their life's work to bring the best Atlantic lobster to our tables. Check out this easy recipe from: <a href="http://dinneratthezoo.com" rel="noopener noreferrer" target="_blank">dinneratthezoo.com</a> LOBSTER ROLL RECIPEThis lobster roll recipe is fresh lobster chunks tossed in a mixture of mayonnaise, lemon juice and herbs, then served in toasted, buttered buns. INGREDIENTS:To make lobster rolls, you will need lobster meat, mayonnaise, lemon juice, celery, salt, pepper, butter, buns and chives. INSTRUCTIONS:Thaw from frozen thoroughly. Place cubes of lobster meat in a bowl along with mayo, a little lemon juice, some finely chopped celery, chives, and kosher / black pepper to taste. Gently mix the lobster with the seasonings until it’s well combined. Spread butter on the outside of split top hot dog buns, then toast the buns in a pan on the stove. Place a lettuce leaf into each bun, then mound the lobster mixture on top. Add a sprinkle of chives if desired, then serve immediately.

Brought to you by Steelhead Food Co.By The Case - 10LBCooked lobster meat (Claws)You can try so many variations of Nova Scotia lobster dishes across the province. Nova Scotia Lobster is one of the most renowned seafood in the world and for good reason! They have made it their life's work to bring the best Atlantic lobster to our tables.Check out this easy recipe from: dinneratthezoo.comLOBSTER ROLL RECIPEThis lobster roll recipe is fresh lobster chunks tossed in a mixture of mayonnaise, lemon juice and herbs, then served in toasted, buttered buns.INGREDIENTS:To make lobster rolls, you will need lobster meat, mayonnaise, lemon juice, celery, salt, pepper, butter, buns and chives.INSTRUCTIONS:Thaw from frozen thoroughly. Place cubes of lobster meat in a bowl along with mayo, a little lemon juice, some finely chopped celery, chives, and kosher / black pepper to taste. Gently mix the lobster with the seasonings until it’s well combined. Spread butter on the outside of split top hot dog buns, then toast the buns in a pan on the stove. Place a lettuce leaf into each bun, then mound the lobster mixture on top. Add a sprinkle of chives if desired, then serve immediately.

Lobster Claws Cooked (Canadian) - COOKED VP - FROZEN - 10LB MASTER CASE

Brought to you by Steelhead Food Co.BY THE CASE 10LB﻿The size of Shrimp refers to the count per pound you would receive.&nbsp;For example: 26/30 Ct means in 1 pound of Shrimp, you would receive 26-30 Shrimp.&nbsp;The smaller the number, the larger the size of Shrimp. White shrimp have a more mild flavour with notes of natural sweetness because they're found in areas with less salinity, like brackish estuaries and bayous. If you boil or sauté them, they'll soak in the nuances of the sauces and seasonings quite nicely. Check out this easy to do recipe from: <a href="http://littlesunnykitchen.com" rel="noopener noreferrer" target="_blank">littlesunnykitchen.com</a> CREAMY GARLIC BUTTER SHRIMP PASTA Creamy garlic butter shrimp pasta is an elegant pasta dish with big flavours! It’s so quick and easy, and perfect for a weeknight dinner as it’s ready in just 15 minutes. Serve this for a Romantic date night, for a special occasion, or as a family meal. Either way, everyone will love it! INGREDIENTS:<ul><li>Shrimp – Use good quality raw frozen shrimp that is peeled, or peel and devein it yourself. Any size of shrimp works here as long as you don’t overcook it. If you have cooked shrimp in the fridge, you can also use that. I have a full tutorial on how to poach shrimp and serve it with a homemade cocktail sauce. If you have leftovers, they’re great for this pasta dish!</li><li>Olive oil, butter, and garlic – this is where most of the flavour comes from.</li><li>Pasta – any long strand pasta of choice, I went for linguine.</li><li>Cream – heavy cream (double cream in the UK) works best here, the fat content of heavy cream is emulsified with the reserved pasta cooking water, and creates a beautiful silky cream sauce that clings into the pasta. You can sub with half and half (single cream), but your sauce will be thinner and it will take longer to thicken.</li><li>Parmesan – get the best parmesan that you can get your hands on! It gives you that umami/savoury flavour that you want in the sauce, and it also helps thicken the cream sauce.</li><li>Optional seasoning – I use homemade old bay seasoning because it works so well with seafood, and gives this pasta an extra flavour. You can also use cajun or smoked paprika if you like.</li><li>Salt, pepper, and parsley.</li></ul> INSTRUCTIONS:<ol><li>In a medium-sized saucepan, boil water and salt it. Add your pasta, and cook according to the package instructions until al dente. When the pasta is cooked,&nbsp;reserve 1 cup of the pasta water&nbsp;and drain the pasta.</li><li>In a skillet over medium heat, melt the butter, and add olive oil. Cook the shrimp for a minute, then season with salt, pepper, and Old Bay Seasoning or paprika if using.</li><li>Continue to cook the shrimp until it’s pink. Do this in batches if you’re worried that you may overcook the shrimp. Remove the shrimp onto a plate and set aside.</li><li>In the same pan, melt butter and add garlic, cook for 30 seconds or until it’s fragrant. Add the heavy cream, and with the spatula deglaze the pan.</li><li>Add parmesan, let it melt then loosen the sauce with reserved pasta water and allow to simmer for a minute. Taste the sauce and see if more salt and pepper is needed.</li><li>Toss the pasta with the sauce until it’s well coated. Add the shrimp back in to reheat it gently, garnish with freshly chopped parsley and serve.</li></ol> TOP TIPS:<ul><li>Cook the pasta until just al dente. You will toss the pasta with the sauce over a gentle heat, and you want to avoid getting overcooked pasta.</li><li>If you cook the shrimp from frozen, you will have liquid coming out and that’s ok as it will take about a minute to simmer it down (not enough to overcook the shrimp). However, it’s recommended to thaw the shrimp completely before cooking so it’s as dry as possible for better results.</li><li>Don’t forget to reserve about a cup of the pasta cooking water, it’s quite starchy and great for loosening up the sauce. You will most probably need much less than a cup, but to stay on the safe side I always reserve 1 cup and drain the rest.</li><li>This pasta makes 4 normal servings, or 3 big ones.</li></ul>

Brought to you by Steelhead Food Co.BY THE CASE 10LB﻿The size of Shrimp refers to the count per pound you would receive. For example: 26/30 Ct means in 1 pound of Shrimp, you would receive 26-30 Shrimp. The smaller the number, the larger the size of Shrimp.White shrimp have a more mild flavour with notes of natural sweetness because they're found in areas with less salinity, like brackish estuaries and bayous. If you boil or sauté them, they'll soak in the nuances of the sauces and seasonings quite nicely.Check out this easy to do recipe from: littlesunnykitchen.comCREAMY GARLIC BUTTER SHRIMP PASTACreamy garlic butter shrimp pasta is an elegant pasta dish with big flavours! It’s so quick and easy, and perfect for a weeknight dinner as it’s ready in just 15 minutes. Serve this for a Romantic date night, for a special occasion, or as a family meal. Either way, everyone will love it!INGREDIENTS:Shrimp – Use good quality raw frozen shrimp that is peeled, or peel and devein it yourself. Any size of shrimp works here as long as you don’t overcook it. If you have cooked shrimp in the fridge, you can also use that. I have a full tutorial on how to poach shrimp and serve it with a homemade cocktail sauce. If you have leftovers, they’re great for this pasta dish!Olive oil, butter, and garlic – this is where most of the flavour comes from.Pasta – any long strand pasta of choice, I went for linguine.Cream – heavy cream (double cream in the UK) works best here, the fat content of heavy cream is emulsified with the reserved pasta cooking water, and creates a beautiful silky cream sauce that clings into the pasta. You can sub with half and half (single cream), but your sauce will be thinner and it will take longer to thicken.Parmesan – get the best parmesan that you can get your hands on! It gives you that umami/savoury flavour that you want in the sauce, and it also helps thicken the cream sauce.Optional seasoning – I use homemade old bay seasoning because it works so well with seafood, and gives this pasta an extra flavour. You can also use cajun or smoked paprika if you like.Salt, pepper, and parsley.INSTRUCTIONS:In a medium-sized saucepan, boil water and salt it. Add your pasta, and cook according to the package instructions until al dente. When the pasta is cooked, reserve 1 cup of the pasta water and drain the pasta.In a skillet over medium heat, melt the butter, and add olive oil. Cook the shrimp for a minute, then season with salt, pepper, and Old Bay Seasoning or paprika if using.Continue to cook the shrimp until it’s pink. Do this in batches if you’re worried that you may overcook the shrimp. Remove the shrimp onto a plate and set aside.In the same pan, melt butter and add garlic, cook for 30 seconds or until it’s fragrant. Add the heavy cream, and with the spatula deglaze the pan.Add parmesan, let it melt then loosen the sauce with reserved pasta water and allow to simmer for a minute. Taste the sauce and see if more salt and pepper is needed.Toss the pasta with the sauce until it’s well coated. Add the shrimp back in to reheat it gently, garnish with freshly chopped parsley and serve.TOP TIPS:Cook the pasta until just al dente. You will toss the pasta with the sauce over a gentle heat, and you want to avoid getting overcooked pasta.If you cook the shrimp from frozen, you will have liquid coming out and that’s ok as it will take about a minute to simmer it down (not enough to overcook the shrimp). However, it’s recommended to thaw the shrimp completely before cooking so it’s as dry as possible for better results.Don’t forget to reserve about a cup of the pasta cooking water, it’s quite starchy and great for loosening up the sauce. You will most probably need much less than a cup, but to stay on the safe side I always reserve 1 cup and drain the rest.This pasta makes 4 normal servings, or 3 big ones.

White Shrimp - 26/30 - COOKED - FROZEN - MASTER CASE - 10LB

Brought to you by Steelhead Food Co.By The Case - 12LB (24 X 8oz)Cooked lobster meat, CDN Claw and Knuckle. Frozen You can try so many variations of Nova Scotia lobster dishes across the province. Nova Scotia Lobster is one of the most renowned seafood in the world and for good reason! They have made it their life's work to bring the best Atlantic lobster to our tables. Check out this easy recipe from: <a href="http://dinneratthezoo.com" rel="noopener noreferrer" target="_blank">dinneratthezoo.com</a> LOBSTER ROLL RECIPEThis lobster roll recipe is fresh lobster chunks tossed in a mixture of mayonnaise, lemon juice and herbs, then served in toasted, buttered buns. INGREDIENTS:To make lobster rolls, you will need lobster meat, mayonnaise, lemon juice, celery, salt, pepper, butter, buns and chives. INSTRUCTIONS:Thaw from frozen thoroughly. Place cubes of lobster meat in a bowl along with mayo, a little lemon juice, some finely chopped celery, chives, and kosher / black pepper to taste. Gently mix the lobster with the seasonings until it’s well combined. Spread butter on the outside of split top hot dog buns, then toast the buns in a pan on the stove. Place a lettuce leaf into each bun, then mound the lobster mixture on top. Add a sprinkle of chives if desired, then serve immediately.

Brought to you by Steelhead Food Co.By The Case - 12LB (24 X 8oz)Cooked lobster meat, CDN Claw and Knuckle. FrozenYou can try so many variations of Nova Scotia lobster dishes across the province. Nova Scotia Lobster is one of the most renowned seafood in the world and for good reason! They have made it their life's work to bring the best Atlantic lobster to our tables.Check out this easy recipe from: dinneratthezoo.comLOBSTER ROLL RECIPEThis lobster roll recipe is fresh lobster chunks tossed in a mixture of mayonnaise, lemon juice and herbs, then served in toasted, buttered buns.INGREDIENTS:To make lobster rolls, you will need lobster meat, mayonnaise, lemon juice, celery, salt, pepper, butter, buns and chives.INSTRUCTIONS:Thaw from frozen thoroughly. Place cubes of lobster meat in a bowl along with mayo, a little lemon juice, some finely chopped celery, chives, and kosher / black pepper to taste. Gently mix the lobster with the seasonings until it’s well combined. Spread butter on the outside of split top hot dog buns, then toast the buns in a pan on the stove. Place a lettuce leaf into each bun, then mound the lobster mixture on top. Add a sprinkle of chives if desired, then serve immediately.

Lobster Meat CK (Claw and Knuckle) 8oz RETAIL BAG - FROZEN - 12LB MASTER CASE

Brought to you by Steelhead Food Co.By The Case - 12LB (6 X 2LB Pouch)Cooked lobster meat, CDN Claw, Knuckle and Tail Broken Meat. Frozen You can try so many variations of Nova Scotia lobster dishes across the province. Nova Scotia Lobster is one of the most renowned seafood in the world and for good reason! They have made it their life's work to bring the best Atlantic lobster to our tables. Check out this easy recipe from: <a href="http://dinneratthezoo.com" rel="noopener noreferrer" target="_blank">dinneratthezoo.com</a> LOBSTER ROLL RECIPEThis lobster roll recipe is fresh lobster chunks tossed in a mixture of mayonnaise, lemon juice and herbs, then served in toasted, buttered buns. INGREDIENTS:To make lobster rolls, you will need lobster meat, mayonnaise, lemon juice, celery, salt, pepper, butter, buns and chives. INSTRUCTIONS:Thaw from frozen thoroughly. Place cubes of lobster meat in a bowl along with mayo, a little lemon juice, some finely chopped celery, chives, and kosher / black pepper to taste. Gently mix the lobster with the seasonings until it’s well combined. Spread butter on the outside of split top hot dog buns, then toast the buns in a pan on the stove. Place a lettuce leaf into each bun, then mound the lobster mixture on top. Add a sprinkle of chives if desired, then serve immediately.

Brought to you by Steelhead Food Co.By The Case - 12LB (6 X 2LB Pouch)Cooked lobster meat, CDN Claw, Knuckle and Tail Broken Meat. FrozenYou can try so many variations of Nova Scotia lobster dishes across the province. Nova Scotia Lobster is one of the most renowned seafood in the world and for good reason! They have made it their life's work to bring the best Atlantic lobster to our tables.Check out this easy recipe from: dinneratthezoo.comLOBSTER ROLL RECIPEThis lobster roll recipe is fresh lobster chunks tossed in a mixture of mayonnaise, lemon juice and herbs, then served in toasted, buttered buns.INGREDIENTS:To make lobster rolls, you will need lobster meat, mayonnaise, lemon juice, celery, salt, pepper, butter, buns and chives.INSTRUCTIONS:Thaw from frozen thoroughly. Place cubes of lobster meat in a bowl along with mayo, a little lemon juice, some finely chopped celery, chives, and kosher / black pepper to taste. Gently mix the lobster with the seasonings until it’s well combined. Spread butter on the outside of split top hot dog buns, then toast the buns in a pan on the stove. Place a lettuce leaf into each bun, then mound the lobster mixture on top. Add a sprinkle of chives if desired, then serve immediately.

Lobster CKT Broken Meat (Claw, Knuckle, Tail) FROZEN - 12LB MASTER CASE

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

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

Atlantic Lobster Tails Hardshell - 7-8 Oz - FROZEN - 10LB MASTER CASE

Brought to you by Steelhead Food Co.By The Case - 10LB Case 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">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.By The Case - 10LB CaseCod 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 - 10LB MASTER CASE

Product of Iceland

Brought to you by Steelhead Food Co.By The Case - 10KG Case 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">errenskitchen.com</a> INGREDIENTS: <ul><li>4 Cod Fillets or Loins 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.By The Case - 10KG CaseCod 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 or Loins 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 Loins - FRESH - 10KG MASTER CASE

Brought to you by Steelhead Food Co.By The Case - 100 CT Please call 519-631-5215 to discuss Varieties Available, and to place an order. They stand out for their abundant flesh with a slightly bitter, lettuce-like flavour, a clean aftertaste, and a juicy texture. Sweet with a melon-like finish. Grown in deep waters, their nicely rounded sea flavour is fatter and more mineral than other varieties.

Brought to you by Steelhead Food Co.By The Case - 100 CTPlease call 519-631-5215 to discuss Varieties Available, and to place an order.They stand out for their abundant flesh with a slightly bitter, lettuce-like flavour, a clean aftertaste, and a juicy texture. Sweet with a melon-like finish. Grown in deep waters, their nicely rounded sea flavour is fatter and more mineral than other varieties.

Live P.E.I. Oysters - MASTER CASE

Product of Prince Edward Island - 100 per case

Brought to you by Steelhead Food Co.By The Case - 10LB Case6-8oz Portions Frozen IVP The flavour of Atlantic salmon is milder than that of wild salmon species. The meat is moderately firm and oily, though not as fatty as the wild chinook, king, and salmon. The flesh colour varies, depending on the amount of pigment in the feed, but generally, Atlantics' meat is a rich orange or pinkish-orange colour. 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 (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 (minced)</li><li>1/2 lemon (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.By The Case - 10LB Case6-8oz Portions Frozen IVPThe flavour of Atlantic salmon is milder than that of wild salmon species. The meat is moderately firm and oily, though not as fatty as the wild chinook, king, and salmon. The flesh colour varies, depending on the amount of pigment in the feed, but generally, Atlantics' meat is a rich orange or pinkish-orange colour.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.

Atlantic Salmon - 6-8oz Portions IVP - FROZEN - 10LB MASTER CASE

Canadian

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

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

Black Tiger Shrimp - 16/20 - RAW - FROZEN - 10LB MASTER CASE

Brought to you by Steelhead Food Co.By the Case - 10LB Case The size of Shrimp refers to the count per pound you would receive.&nbsp;For example: 13/15 Ct means in 1 pound of Shrimp, you would receive 13-15 Shrimp.&nbsp;The smaller the number, the larger the size of Shrimp. Black tiger shrimp have a mild flavour, but the cooked meat is also softer than that of other shrimp species. Large tiger shrimp tails are most commonly used for the classic shrimp cocktail appetizer or even grilled. Check out this delicious recipe from: <a href="http://Yummly.com" rel="noopener noreferrer" target="_blank">Yummly.com</a>You’re going to love these lemony buttermilk fried shrimp!&nbsp; LEMONY BUTTERMILK FRIED TIGER SHRIMP INGREDIENTS:<ul><li>1 1/2lb large wild tiger shrimp, peeled and de-veined (any wild shrimp will work)</li></ul> LEMON-BUTTERMILK BRINE<ul><li>1 tbsp Kosher Salt (if using table salt, use 1/2 tbsp)</li><li>1 tbsp Sugar</li><li>2 cloves Garlic, minced</li><li>1 tsp Cayenne pepper</li><li>1/2 tsp Black pepper, freshly ground</li><li>1 tsp Smoked Paprika</li><li>1–2 tbsp Olive oil</li><li>3/4 cup Buttermilk</li><li>Zest &amp; juice of 1 lemon</li></ul> Panko-Flour Mixture<ul><li>8oz. all-purpose flour</li><li>2oz. Panko breadcrumbs</li><li>2 tsp Cayenne pepper</li><li>1–2 tbsp seasoned salt</li><li>1 tsp white pepper</li><li>1 tsp Granulated Garlic</li><li>1 tsp Granulated Onion</li><li>2 tsp dried cilantro (parsley or basil will also work)</li><li>*1/4 cup buttermilk for dredging</li><li>oil for frying (I used peanut, but canola or vegetable will work fine)</li></ul> INSTRUCTIONS:<ol><li>Combine shrimp, all seasonings, zest, lemon juice, olive oil, and buttermilk in a bowl until combined. Cover with plastic wrap and chill for 30 minutes to 1 hour, NO LONGER!</li><li>Meanwhile, flour, panko, seasonings, lemon zest in a separate bowl. Pour 1/4 cup of buttermilk into a tiny bowl.</li><li>After at least 30 minutes, take your shrimp out of the refrigerator. Pour and drain off all of the marinade. Leftover bits of the zest will remain, and that’s fine. You just want to remove the brine liquid. Rinse if necessary. Dip each shrimp into the plain buttermilk, then into the flour/panko mixture, packing it on well. Place each shrimp on a baking sheet or plate, then place in the refrigerator or freezer for 20 minutes to allow the coating to set up so that it doesn’t fall apart in the fryer later.</li><li>Heat about 2 inches of oil in a pot to 375 degrees. Remove shrimp from fridge/freezer. Fry a few shrimp at a time for 2-3 minutes or until golden brown. Drain on a wired rack of paper towels.</li><li>Serve immediately.</li></ol>

Brought to you by Steelhead Food Co.By the Case - 10LB CaseThe size of Shrimp refers to the count per pound you would receive. For example: 13/15 Ct means in 1 pound of Shrimp, you would receive 13-15 Shrimp. The smaller the number, the larger the size of Shrimp.Black tiger shrimp have a mild flavour, but the cooked meat is also softer than that of other shrimp species. Large tiger shrimp tails are most commonly used for the classic shrimp cocktail appetizer or even grilled.Check out this delicious recipe from: Yummly.comYou’re going to love these lemony buttermilk fried shrimp! LEMONY BUTTERMILK FRIED TIGER SHRIMPINGREDIENTS:1 1/2lb large wild tiger shrimp, peeled and de-veined (any wild shrimp will work)LEMON-BUTTERMILK BRINE1 tbsp Kosher Salt (if using table salt, use 1/2 tbsp)1 tbsp Sugar2 cloves Garlic, minced1 tsp Cayenne pepper1/2 tsp Black pepper, freshly ground1 tsp Smoked Paprika1–2 tbsp Olive oil3/4 cup ButtermilkZest & juice of 1 lemonPanko-Flour Mixture8oz. all-purpose flour2oz. Panko breadcrumbs2 tsp Cayenne pepper1–2 tbsp seasoned salt1 tsp white pepper1 tsp Granulated Garlic1 tsp Granulated Onion2 tsp dried cilantro (parsley or basil will also work)*1/4 cup buttermilk for dredgingoil for frying (I used peanut, but canola or vegetable will work fine)INSTRUCTIONS:Combine shrimp, all seasonings, zest, lemon juice, olive oil, and buttermilk in a bowl until combined. Cover with plastic wrap and chill for 30 minutes to 1 hour, NO LONGER!Meanwhile, flour, panko, seasonings, lemon zest in a separate bowl. Pour 1/4 cup of buttermilk into a tiny bowl.After at least 30 minutes, take your shrimp out of the refrigerator. Pour and drain off all of the marinade. Leftover bits of the zest will remain, and that’s fine. You just want to remove the brine liquid. Rinse if necessary. Dip each shrimp into the plain buttermilk, then into the flour/panko mixture, packing it on well. Place each shrimp on a baking sheet or plate, then place in the refrigerator or freezer for 20 minutes to allow the coating to set up so that it doesn’t fall apart in the fryer later.Heat about 2 inches of oil in a pot to 375 degrees. Remove shrimp from fridge/freezer. Fry a few shrimp at a time for 2-3 minutes or until golden brown. Drain on a wired rack of paper towels.Serve immediately.

Black Tiger Shrimp - 13/15 - RAW - FROZEN - 10LB MASTER CASE

Brought to you by Steelhead Food Co.By the Case - 10 LB Case The size of Shrimp refers to the count per pound you would receive.&nbsp;For example: 6/8 Ct means in 1 pound of Shrimp, you would receive 6-8 Shrimp.&nbsp;The smaller the number, the larger the size of Shrimp. Black tiger shrimp have a mild flavour, but the cooked meat is also softer than that of other shrimp species. Large tiger shrimp tails are most commonly used for the classic shrimp cocktail appetizer or even grilled. Check out this delicious recipe from: <a href="http://Yummly.com" rel="noopener noreferrer" target="_blank">Yummly.com</a> BLACKENED TIGER SHRIMP INGREDIENTS:16&nbsp;tiger shrimp (large)2&nbsp;Tbsp. unsalted butter1&nbsp;tsp. seasoning mix2&nbsp;tsp. paprika1&nbsp;tsp. dried thyme1/2&nbsp;tsp. garlic powder1/4&nbsp;tsp. ginger1/4&nbsp;cup lemon juice HOW TO COOK TIGER SHRIMP<ol><li>Toss shrimp in a bowl with all the above ingredients.</li><li>Heat a little olive oil and butter in a large frying pan or skillet.&nbsp;</li><li>Add the shrimp, season with salt and pepper to taste and sauté for 1-2 minutes on one side until it just begins to turn pink. Flip the shrimp to the other side for another 30 seconds to 1 min.</li><li>Immediately remove the pan from the heat and place shrimp into serving bowl.</li></ol> TIPS FOR COOKING TIGER SHRIMP<ul><li>Tiger shrimp cooks quickly so it’s a good idea to have all of your ingredients ready to use. Shrimp that is overcooked will be dry and rubbery.&nbsp;</li><li>Use a combination of butter and oil to cook the shrimp because butter can easily burn. If you prefer to only use butter, keep an eye on it to ensure it doesn’t burn.&nbsp;</li></ul> WHAT TO SERVE WITH TIGER SHRIMPYou can choose a healthy vegetable side like green beans or asparagus. You, of course, can opt for something on the cooler side, such as a fresh salad but steer clear of anything that will take away from the rich taste of the shrimp.

Brought to you by Steelhead Food Co.By the Case - 10 LB CaseThe size of Shrimp refers to the count per pound you would receive. For example: 6/8 Ct means in 1 pound of Shrimp, you would receive 6-8 Shrimp. The smaller the number, the larger the size of Shrimp.Black tiger shrimp have a mild flavour, but the cooked meat is also softer than that of other shrimp species. Large tiger shrimp tails are most commonly used for the classic shrimp cocktail appetizer or even grilled.Check out this delicious recipe from: Yummly.comBLACKENED TIGER SHRIMPINGREDIENTS:16 tiger shrimp (large)2 Tbsp. unsalted butter1 tsp. seasoning mix2 tsp. paprika1 tsp. dried thyme1/2 tsp. garlic powder1/4 tsp. ginger1/4 cup lemon juiceHOW TO COOK TIGER SHRIMPToss shrimp in a bowl with all the above ingredients.Heat a little olive oil and butter in a large frying pan or skillet. Add the shrimp, season with salt and pepper to taste and sauté for 1-2 minutes on one side until it just begins to turn pink. Flip the shrimp to the other side for another 30 seconds to 1 min.Immediately remove the pan from the heat and place shrimp into serving bowl.TIPS FOR COOKING TIGER SHRIMPTiger shrimp cooks quickly so it’s a good idea to have all of your ingredients ready to use. Shrimp that is overcooked will be dry and rubbery. Use a combination of butter and oil to cook the shrimp because butter can easily burn. If you prefer to only use butter, keep an eye on it to ensure it doesn’t burn. WHAT TO SERVE WITH TIGER SHRIMPYou can choose a healthy vegetable side like green beans or asparagus. You, of course, can opt for something on the cooler side, such as a fresh salad but steer clear of anything that will take away from the rich taste of the shrimp.

Black Tiger Shrimp - 6/8 - RAW - FROZEN - 10LB MASTER CASE

Shell On - EZ Peel (SOEP)

Brought to you by Steelhead Food Co.By The Case - 10 LB Case The size of Shrimp refers to the count per pound you would receive.&nbsp;For example: 8/12 Ct means in 1 pound of Shrimp, you would receive 8-12 Shrimp.&nbsp;The smaller the number, the larger the size of Shrimp. Check out this easy delicious recipe from: izzycooking.com TIGER SHRIMP WITH GARLIC BUTTER Black tiger shrimp have a mild flavour, but the cooked meat is also softer than that of other shrimp species. Tiger Shrimp are succulent with amazing garlic and butter flavours. Enjoy it as an appetizer or toss it with your favourite pasta and some steamed broccoli for a complete meal! We’ll share with you some tips on how to cook tiger shrimp so it’s tender, plump, and juicy. The flavours of garlic butter and shrimp pair beautifully together and it’s a dish that’s ready to enjoy in minutes!&nbsp; INGREDIENTS:<ul><li>tiger shrimp&nbsp;</li><li>olive oil</li><li>butter</li><li>garlic</li><li>salt and pepper to taste</li><li>chicken broth</li><li>lemon juice</li><li>chopped parsley</li></ul> HOW TO COOK TIGER SHRIMP<ol><li>Heat olive oil and butter in a large frying pan or skillet. Add the garlic and sauté for 30 seconds – 1 minute until fragrant.&nbsp;</li><li>Add the shrimp, season with salt and pepper to taste and sauté for 1-2 minutes on one side until it just begins to turn pink. Flip the shrimp to the other side.&nbsp;</li><li>Pour in the broth and bring to a simmer for about 1-2 minutes until the broth reduces by half and the shrimp is cooked through. The shrimp cooks very fast, so don’t let it cook for too long.&nbsp;</li><li>Stir in the remaining butter, lemon juice and parsley and immediately remove the pan from the heat.</li></ol> TIPS FOR COOKING TIGER SHRIMP<ul><li>Tiger shrimp cooks quickly so it’s a good idea to have all of your ingredients ready to use. Shrimp that is overcooked will be dry and rubbery.&nbsp;</li><li>Use a combination of butter and oil to cook the shrimp because butter can easily burn. If you prefer to only use butter, keep an eye on it to ensure it doesn’t burn.&nbsp;</li></ul> WHAT TO SERVE WITH TIGER SHRIMPYou can choose a healthy vegetable side like green beans or asparagus. You, of course, can opt for something on the cooler side, such as a fresh salad but steer clear of anything that will take away from the rich taste of the shrimp.

Brought to you by Steelhead Food Co.By The Case - 10 LB CaseThe size of Shrimp refers to the count per pound you would receive. For example: 8/12 Ct means in 1 pound of Shrimp, you would receive 8-12 Shrimp. The smaller the number, the larger the size of Shrimp.Check out this easy delicious recipe from: izzycooking.comTIGER SHRIMP WITH GARLIC BUTTERBlack tiger shrimp have a mild flavour, but the cooked meat is also softer than that of other shrimp species. Tiger Shrimp are succulent with amazing garlic and butter flavours. Enjoy it as an appetizer or toss it with your favourite pasta and some steamed broccoli for a complete meal! We’ll share with you some tips on how to cook tiger shrimp so it’s tender, plump, and juicy. The flavours of garlic butter and shrimp pair beautifully together and it’s a dish that’s ready to enjoy in minutes! INGREDIENTS:tiger shrimp olive oilbuttergarlicsalt and pepper to tastechicken brothlemon juicechopped parsleyHOW TO COOK TIGER SHRIMPHeat olive oil and butter in a large frying pan or skillet. Add the garlic and sauté for 30 seconds – 1 minute until fragrant. Add the shrimp, season with salt and pepper to taste and sauté for 1-2 minutes on one side until it just begins to turn pink. Flip the shrimp to the other side. Pour in the broth and bring to a simmer for about 1-2 minutes until the broth reduces by half and the shrimp is cooked through. The shrimp cooks very fast, so don’t let it cook for too long. Stir in the remaining butter, lemon juice and parsley and immediately remove the pan from the heat.TIPS FOR COOKING TIGER SHRIMPTiger shrimp cooks quickly so it’s a good idea to have all of your ingredients ready to use. Shrimp that is overcooked will be dry and rubbery. Use a combination of butter and oil to cook the shrimp because butter can easily burn. If you prefer to only use butter, keep an eye on it to ensure it doesn’t burn. WHAT TO SERVE WITH TIGER SHRIMPYou can choose a healthy vegetable side like green beans or asparagus. You, of course, can opt for something on the cooler side, such as a fresh salad but steer clear of anything that will take away from the rich taste of the shrimp.

Black Tiger Shrimp - 8/12 - RAW - FROZEN - 10LB MASTER CASE

Brought to you by Steelhead Food Co.By The Case - 10LB Case The size of Shrimp refers to the count per pound you would receive. For example: 16/20 Ct means in 1 pound of Shrimp, you would receive 16/20 Shrimp. The smaller the number, the larger the size of Shrimp. White shrimp have a more mild flavour with notes of natural sweetness because they're found in areas with less salinity, like brackish estuaries and bayous. If you boil or sauté them, they'll soak in the nuances of the sauces and seasonings quite nicely. Check out this easy to do recipe from: <a href="http://themodernproper.com" target="_blank">themodernproper.com</a> GARLIC SHRIMP STIR FRY INGREDIENTS:<ul><li>6 garlic cloves, minced</li><li>1/4 cup low-sodium soy sauce or tamari</li><li>2 tablespoons light brown sugar</li><li>1 tablespoon toasted sesame oil</li><li>1 tablespoon chili sauce, such as sambal oelek</li><li>1 tablespoon cornstarch</li><li>1 tablespoon vegetable oil</li><li>1 red bell pepper, thinly sliced</li><li>1/2 pound asparagus, trimmed and cut into 2-inch pieces</li><li>1 cup snow peas</li><li>2 pounds large raw tail-on shrimp, peeled and deveined</li></ul> FOR SERVING: Cooked riceChopped fresh cilantroSesame seeds INSTRUCTIONS:<ul><li>In a small bowl, combine the garlic, ¼ cup of water, soy sauce, brown sugar, sesame oil, chili sauce, and cornstarch. Whisk to combine.</li><li>Heat the oil in a large skillet over medium-high heat. Once the oil is glistening, add the bell pepper, asparagus, and snow peas. Cook, stirring occasionally, until vegetables begin to soften, 3 to 4 minutes. Add the shrimp and cook, stirring occasionally, until pink and opaque, 3 to 4 minutes more.</li><li>Add the soy sauce mixture to the pan and cook, stirring occasionally, until the liquid is slightly thickened and the shrimp and veggies are completely coated, about 5 minutes.</li><li>Serve over cooked rice, sprinkled with cilantro and sesame seeds, if desired.</li></ul>

Brought to you by Steelhead Food Co.By The Case - 10LB CaseThe size of Shrimp refers to the count per pound you would receive. For example: 16/20 Ct means in 1 pound of Shrimp, you would receive 16/20 Shrimp. The smaller the number, the larger the size of Shrimp.White shrimp have a more mild flavour with notes of natural sweetness because they're found in areas with less salinity, like brackish estuaries and bayous. If you boil or sauté them, they'll soak in the nuances of the sauces and seasonings quite nicely.Check out this easy to do recipe from: themodernproper.comGARLIC SHRIMP STIR FRYINGREDIENTS:6 garlic cloves, minced1/4 cup low-sodium soy sauce or tamari2 tablespoons light brown sugar1 tablespoon toasted sesame oil1 tablespoon chili sauce, such as sambal oelek1 tablespoon cornstarch1 tablespoon vegetable oil1 red bell pepper, thinly sliced1/2 pound asparagus, trimmed and cut into 2-inch pieces1 cup snow peas2 pounds large raw tail-on shrimp, peeled and deveinedFOR SERVING: Cooked riceChopped fresh cilantroSesame seedsINSTRUCTIONS:In a small bowl, combine the garlic, ¼ cup of water, soy sauce, brown sugar, sesame oil, chili sauce, and cornstarch. Whisk to combine.Heat the oil in a large skillet over medium-high heat. Once the oil is glistening, add the bell pepper, asparagus, and snow peas. Cook, stirring occasionally, until vegetables begin to soften, 3 to 4 minutes. Add the shrimp and cook, stirring occasionally, until pink and opaque, 3 to 4 minutes more.Add the soy sauce mixture to the pan and cook, stirring occasionally, until the liquid is slightly thickened and the shrimp and veggies are completely coated, about 5 minutes.Serve over cooked rice, sprinkled with cilantro and sesame seeds, if desired.

White Shrimp - 16/20 - COOKED - FROZEN - 10LB MASTER CASE

Peeled, Deveined, Tail on (PDTON)

Brought to you by Steelhead Food Co.By The Case - 10LB Case The size of Shrimp refers to the count per pound you would receive. For example: 41/50 Ct means in 1 pound of Shrimp, you would receive 41-50 Shrimp. The smaller the number, the larger the size of Shrimp. White shrimp have a more mild flavour with notes of natural sweetness because they're found in areas with less salinity, like brackish estuaries and bayous. If you boil or sauté them, they'll soak in the nuances of the sauces and seasonings quite nicely. Check out this easy-to-do recipe from: <a href="http://rasamalaysia.com" target="_blank">rasamalaysia.com</a> GARLIC WHITE WINE SHRIMP Garlic White Wine Shrimp is a quick and easy shrimp recipe to be served with pasta, rice, or crusty bread. The shrimp is incredibly delicious in a garlic white wine sauce finished with lemon. INGREDIENTS:<ul><li>Shrimp</li><li>Olive oil</li><li>Butter</li><li>Garlic</li><li>Onion</li><li>White wine</li><li>Salt</li><li>Freshly ground black pepper</li><li>Parsley</li><li>Lemon Juice</li></ul> INSTRUCTIONS:<ol><li>First, heat a skillet (or nonstick frying pan) over medium-high heat. Saute garlic and onion with melted butter and olive oil until golden brown and fragrant. </li><li>Add the white wine to the pan and simmer the sauce for 2 minutes.</li><li>Next, cook the shrimp with the sauce and stir a few times until pink. Lower the heat and keep simmering for another 5 minutes. Add salt and ground black pepper to taste.</li><li>Stir in parsley and lemon juice and serve immediately.</li></ol> Cook’s Tips:For the most authentic and flavourful garlic white wine shrimp, please follow these tips: <ul><li>You can use both fresh peeled and deveined shrimp or frozen ones in this recipe. Both of them make a delicious shrimp dish.</li><li>The quickest way to thaw the frozen shrimp is to soak them in cool water for 10 minutes, then drain and pat dry with paper towels.</li><li>Never overcook the shrimp. A quick sauté of the shrimp and then cooking in the white wine sauce, will have a tender and crunchy texture.</li><li>Wrapping up the shrimp dish with fresh lemon juice is preferred. The bottled lemon juice is not bright and refreshing enough for this dish.</li></ul>

Brought to you by Steelhead Food Co.By The Case - 10LB CaseThe size of Shrimp refers to the count per pound you would receive. For example: 41/50 Ct means in 1 pound of Shrimp, you would receive 41-50 Shrimp. The smaller the number, the larger the size of Shrimp.White shrimp have a more mild flavour with notes of natural sweetness because they're found in areas with less salinity, like brackish estuaries and bayous. If you boil or sauté them, they'll soak in the nuances of the sauces and seasonings quite nicely.Check out this easy-to-do recipe from: rasamalaysia.comGARLIC WHITE WINE SHRIMPGarlic White Wine Shrimp is a quick and easy shrimp recipe to be served with pasta, rice, or crusty bread. The shrimp is incredibly delicious in a garlic white wine sauce finished with lemon.INGREDIENTS:ShrimpOlive oilButterGarlicOnionWhite wineSaltFreshly ground black pepperParsleyLemon JuiceINSTRUCTIONS:First, heat a skillet (or nonstick frying pan) over medium-high heat. Saute garlic and onion with melted butter and olive oil until golden brown and fragrant. Add the white wine to the pan and simmer the sauce for 2 minutes.Next, cook the shrimp with the sauce and stir a few times until pink. Lower the heat and keep simmering for another 5 minutes. Add salt and ground black pepper to taste.Stir in parsley and lemon juice and serve immediately.Cook’s Tips:For the most authentic and flavourful garlic white wine shrimp, please follow these tips:You can use both fresh peeled and deveined shrimp or frozen ones in this recipe. Both of them make a delicious shrimp dish.The quickest way to thaw the frozen shrimp is to soak them in cool water for 10 minutes, then drain and pat dry with paper towels.Never overcook the shrimp. A quick sauté of the shrimp and then cooking in the white wine sauce, will have a tender and crunchy texture.Wrapping up the shrimp dish with fresh lemon juice is preferred. The bottled lemon juice is not bright and refreshing enough for this dish.

White Shrimp - 41/50 - RAW - FROZEN - 10LB MASTER CASE

Peeled, Deveined, Tail Off (PDTOFF)

Brought to you by Steelhead Food Co.By The Case - 10LB Case 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" target="_blank">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>

Icelandic Wild Cod Loins - 4oz FROZEN - 10LB MASTER CASE

Brought to you by Steelhead Food Co.By The Case - 10LB Case - 6-12oz Our daily catch of FRESH YELLOW PERCH is very unpredictable due to fishing conditions.Please call our market at 519-631-5215 before visiting us to ensure you receive the quantity you desire.CALL TO CONFIRM 10lb plus orders.Thank you! Wild fresh perch has a moist, translucent, deep-pink flesh with no fishy odour. Cooked, the lean meat is white, with a mild, sweet flavour and firm but with a flaky texture.  Here is an easy recipe to follow compliments of: <a href="http://agoudalife.com/" target="_blank">agoudalife.com</a> BEST FRIED PERCHFried Perch recipe for the absolute best, lightly breaded yellow perch fillets you’ve ever eaten. Deep fried to golden, perfectly cooked and never greasy. A family recipe that always gets rave reviews! This easy fish recipe will walk you through the best way to deep fry fish that’s never greasy with delicious taste and texture. INGREDIENTS<ul><li>Fresh yellow lake perch fish fillets</li><li>Seasoned cracker meal or Favourite Batter mixture</li><li>Egg</li><li>Canola oil for frying (can also use peanut oil)</li><li>Deep fryer or a deep pot for frying.</li></ul> TIPS: If you’re using a pot instead of a deep fryer, you’ll need a thermometer to get the oil to the right temperature. If the fish filets are still a ‘butterfly’, cut in half so you have two filets then rinse and dry fish using a paper towel. STEP ONE - BREADING THE FISH:In bowl #1 whisk the egg and cold water together.Add the cracker meal or batter to a second shallow bowl.Working with one filet at a time, dip in the egg mixture letting any excess drip back into the bowl then dredge lightly in the cracker meal or batter and set on the plate. Repeat until all the pieces of fish are coated. FRYING THE FISH:Carefully place the fish in the hot oil adding as many as the fryer will hold then cook 2-3 minutes total time until golden brown.As you remove the fish from the deep fryer, let the oil drain from the basket for a couple of seconds then transfer to the paper towel lined plate and serve right away with lemon wedges for a squeeze of fresh lemon juice over the top plus your favourite sides. HOW TO FRY FISH WITHOUT A DEEP FRYER:If you don’t have a deep fryer, you can still make this delicious fried fish. Use a deep heavy skillet or pot adding 2-3 inches of oil. You want enough oil to cover the filets completely.Preheat the oil using a thermometer to 375° (it’s important to heat the oil to the right temp) then follow the instructions above.

Brought to you by Steelhead Food Co.By The Case - 10LB Case - 6-12ozOur daily catch of FRESH YELLOW PERCH is very unpredictable due to fishing conditions.Please call our market at 519-631-5215 before visiting us to ensure you receive the quantity you desire.CALL TO CONFIRM 10lb plus orders.Thank you!Wild fresh perch has a moist, translucent, deep-pink flesh with no fishy odour. Cooked, the lean meat is white, with a mild, sweet flavour and firm but with a flaky texture. Here is an easy recipe to follow compliments of: agoudalife.comBEST FRIED PERCHFried Perch recipe for the absolute best, lightly breaded yellow perch fillets you’ve ever eaten. Deep fried to golden, perfectly cooked and never greasy. A family recipe that always gets rave reviews!This easy fish recipe will walk you through the best way to deep fry fish that’s never greasy with delicious taste and texture.INGREDIENTSFresh yellow lake perch fish filletsSeasoned cracker meal or Favourite Batter mixtureEggCanola oil for frying (can also use peanut oil)Deep fryer or a deep pot for frying.TIPS: If you’re using a pot instead of a deep fryer, you’ll need a thermometer to get the oil to the right temperature. If the fish filets are still a ‘butterfly’, cut in half so you have two filets then rinse and dry fish using a paper towel.STEP ONE - BREADING THE FISH:In bowl #1 whisk the egg and cold water together.Add the cracker meal or batter to a second shallow bowl.Working with one filet at a time, dip in the egg mixture letting any excess drip back into the bowl then dredge lightly in the cracker meal or batter and set on the plate. Repeat until all the pieces of fish are coated.FRYING THE FISH:Carefully place the fish in the hot oil adding as many as the fryer will hold then cook 2-3 minutes total time until golden brown.As you remove the fish from the deep fryer, let the oil drain from the basket for a couple of seconds then transfer to the paper towel lined plate and serve right away with lemon wedges for a squeeze of fresh lemon juice over the top plus your favourite sides.HOW TO FRY FISH WITHOUT A DEEP FRYER:If you don’t have a deep fryer, you can still make this delicious fried fish. Use a deep heavy skillet or pot adding 2-3 inches of oil. You want enough oil to cover the filets completely.Preheat the oil using a thermometer to 375° (it’s important to heat the oil to the right temp) then follow the instructions above.

Yellow Perch Wild Fillets - 6-12oz FRESH - 10LB MASTER CASE

Brought to you by Steelhead Food Co.By The Case - 10LB Case - 6-12oz Please call our market at 519-631-5215 before visiting us to ensure you receive the quantity you desire. CALL TO CONFIRM 10lb plus orders.Thank you! Wild fresh perch has a moist, translucent, deep-pink flesh with no fishy odour. Cooked, the lean meat is white, with a mild, sweet flavour and firm but with a flaky texture.  Here is an easy recipe to follow compliments of: <a href="http://agoudalife.com/" target="_blank">agoudalife.com</a> BEST FRIED PERCHFried Perch recipe for the absolute best, lightly breaded yellow perch fillets you’ve ever eaten. Deep fried to golden, perfectly cooked and never greasy. A family recipe that always gets rave reviews! This easy fish recipe will walk you through the best way to deep fry fish that’s never greasy with delicious taste and texture. INGREDIENTS<ul><li>Fresh yellow lake perch fish fillets</li><li>Seasoned cracker meal or Favourite Batter mixture</li><li>Egg</li><li>Canola oil for frying (can also use peanut oil)</li><li>Deep fryer or a deep pot for frying.</li></ul> TIPS: If you’re using a pot instead of a deep fryer, you’ll need a thermometer to get the oil to the right temperature. If the fish filets are still a ‘butterfly’, cut in half so you have two filets then rinse and dry fish using a paper towel. STEP ONE - BREADING THE FISH:In bowl #1 whisk the egg and cold water together.Add the cracker meal or batter to a second shallow bowl.Working with one filet at a time, dip in the egg mixture letting any excess drip back into the bowl then dredge lightly in the cracker meal or batter and set on the plate. Repeat until all the pieces of fish are coated. FRYING THE FISH:Carefully place the fish in the hot oil adding as many as the fryer will hold then cook 2-3 minutes total time until golden brown.As you remove the fish from the deep fryer, let the oil drain from the basket for a couple of seconds then transfer to the paper towel lined plate and serve right away with lemon wedges for a squeeze of fresh lemon juice over the top plus your favourite sides. HOW TO FRY FISH WITHOUT A DEEP FRYER:If you don’t have a deep fryer, you can still make this delicious fried fish. Use a deep heavy skillet or pot adding 2-3 inches of oil. You want enough oil to cover the filets completely.Preheat the oil using a thermometer to 375° (it’s important to heat the oil to the right temp) then follow the instructions above.

Brought to you by Steelhead Food Co.By The Case - 10LB Case - 6-12ozPlease call our market at 519-631-5215 before visiting us to ensure you receive the quantity you desire. CALL TO CONFIRM 10lb plus orders.Thank you!Wild fresh perch has a moist, translucent, deep-pink flesh with no fishy odour. Cooked, the lean meat is white, with a mild, sweet flavour and firm but with a flaky texture. Here is an easy recipe to follow compliments of: agoudalife.comBEST FRIED PERCHFried Perch recipe for the absolute best, lightly breaded yellow perch fillets you’ve ever eaten. Deep fried to golden, perfectly cooked and never greasy. A family recipe that always gets rave reviews!This easy fish recipe will walk you through the best way to deep fry fish that’s never greasy with delicious taste and texture.INGREDIENTSFresh yellow lake perch fish filletsSeasoned cracker meal or Favourite Batter mixtureEggCanola oil for frying (can also use peanut oil)Deep fryer or a deep pot for frying.TIPS: If you’re using a pot instead of a deep fryer, you’ll need a thermometer to get the oil to the right temperature. If the fish filets are still a ‘butterfly’, cut in half so you have two filets then rinse and dry fish using a paper towel.STEP ONE - BREADING THE FISH:In bowl #1 whisk the egg and cold water together.Add the cracker meal or batter to a second shallow bowl.Working with one filet at a time, dip in the egg mixture letting any excess drip back into the bowl then dredge lightly in the cracker meal or batter and set on the plate. Repeat until all the pieces of fish are coated.FRYING THE FISH:Carefully place the fish in the hot oil adding as many as the fryer will hold then cook 2-3 minutes total time until golden brown.As you remove the fish from the deep fryer, let the oil drain from the basket for a couple of seconds then transfer to the paper towel lined plate and serve right away with lemon wedges for a squeeze of fresh lemon juice over the top plus your favourite sides.HOW TO FRY FISH WITHOUT A DEEP FRYER:If you don’t have a deep fryer, you can still make this delicious fried fish. Use a deep heavy skillet or pot adding 2-3 inches of oil. You want enough oil to cover the filets completely.Preheat the oil using a thermometer to 375° (it’s important to heat the oil to the right temp) then follow the instructions above.

Yellow Perch Wild Fillets - 6-12oz FROZEN IQF - 10LB MASTER CASE

Brought to you by Steelhead Food Co.Fresh Wild Lake Erie Pickerel/WalleyeBy The Case - 10LB Case - 2-4oz Our daily catch of FRESH PICKEREL is very unpredictable due to fishing conditions.Please call our market at 519-631-5215 before visiting us to ensure you receive the quantity you desire. CALL TO CONFIRM 10lb plus orders.Thank you! The flavour is sweet and mild and is great for people who are looking for a fish without that “fishy taste”. Pickerel is wonderful pan-fried or deep-fried with a crispy breading or batter. Pickerel is also nice baked and is also firm enough to BBQ. Check out this great recipe from&nbsp;<a href="http://yummly.com/" rel="noopener noreferrer" target="_blank">Yummly.com</a> FRESH PICKEREL/WALLEYE WITH MUSTARD-DILL SAUCE INGREDIENTS FOR SAUCE: 1&nbsp;Tbsp.&nbsp;Dijon mustard1 1/2&nbsp;tsp.&nbsp;maple syrup1 1/2&nbsp;tsp.&nbsp;red wine vinegar1&nbsp;Tbsp.&nbsp;olive oil1&nbsp;Tbsp.&nbsp;fresh dill&nbsp;(chopped)1/4&nbsp;tsp.&nbsp;dried oregano1/8&nbsp;tsp.&nbsp;red chili flakes&nbsp;(hot-)1/8&nbsp;tsp.&nbsp;garlic powder1/8&nbsp;tsp.&nbsp;salt540&nbsp;grams&nbsp;pickerel&nbsp;/&nbsp;walleye&nbsp;(or other white lake fish fillets)1&nbsp;Tbsp.&nbsp;unsalted butter1&nbsp;green onion&nbsp;(sliced)1&nbsp;lemon&nbsp;(cut into 6 wedges) DIRECTIONS: <ul><li>WHISK&nbsp;Dijon with maple syrup and vinegar in a medium bowl. Whisk in oil, then dill.</li><li>STIR&nbsp;oregano with chili flakes, garlic powder and salt in a small bowl. Sprinkle over both sides of fish fillets.</li><li>MELT&nbsp;butter in a large cast iron or non-stick frying pan over medium- high until bubbly. Add fish and cook for 2 min. Flip and cook until golden, 2 to 3 more min. Top with green onions and serve with lemon wedges and mustard-dill sauce.</li></ul>

Brought to you by Steelhead Food Co.Fresh Wild Lake Erie Pickerel/WalleyeBy The Case - 10LB Case - 2-4ozOur daily catch of FRESH PICKEREL is very unpredictable due to fishing conditions.Please call our market at 519-631-5215 before visiting us to ensure you receive the quantity you desire. CALL TO CONFIRM 10lb plus orders.Thank you!The flavour is sweet and mild and is great for people who are looking for a fish without that “fishy taste”. Pickerel is wonderful pan-fried or deep-fried with a crispy breading or batter. Pickerel is also nice baked and is also firm enough to BBQ.Check out this great recipe from Yummly.comFRESH PICKEREL/WALLEYE WITH MUSTARD-DILL SAUCEINGREDIENTS FOR SAUCE:1 Tbsp. Dijon mustard1 1/2 tsp. maple syrup1 1/2 tsp. red wine vinegar1 Tbsp. olive oil1 Tbsp. fresh dill (chopped)1/4 tsp. dried oregano1/8 tsp. red chili flakes (hot-)1/8 tsp. garlic powder1/8 tsp. salt540 grams pickerel / walleye (or other white lake fish fillets)1 Tbsp. unsalted butter1 green onion (sliced)1 lemon (cut into 6 wedges)DIRECTIONS:WHISK Dijon with maple syrup and vinegar in a medium bowl. Whisk in oil, then dill.STIR oregano with chili flakes, garlic powder and salt in a small bowl. Sprinkle over both sides of fish fillets.MELT butter in a large cast iron or non-stick frying pan over medium- high until bubbly. Add fish and cook for 2 min. Flip and cook until golden, 2 to 3 more min. Top with green onions and serve with lemon wedges and mustard-dill sauce.

Lake Erie Wild Pickerel Fillets - 2-4oz FRESH - 10LB MASTER CASE

Brought to you by Steelhead Food Co.Fresh Wild Lake Erie Pickerel/WalleyeBy The Case - 10LB Case - 2-4oz Please call our market at 519-631-5215 before visiting us to ensure you receive the quantity you desire. CALL TO CONFIRM 10lb plus orders.Thank you! The flavour is sweet and mild and is great for people who are looking for a fish without that “fishy taste”. Pickerel is wonderful pan-fried or deep-fried with a crispy breading or batter. Pickerel is also nice baked and is also firm enough to BBQ. Check out this great recipe from <a href="http://yummly.com/" target="_blank">Yummly.com</a> FRESH PICKEREL/WALLEYE WITH MUSTARD-DILL SAUCE INGREDIENTS FOR SAUCE: 1 Tbsp. Dijon mustard1 1/2 tsp. maple syrup1 1/2 tsp. red wine vinegar1 Tbsp. olive oil1 Tbsp. fresh dill (chopped)1/4 tsp. dried oregano1/8 tsp. red chili flakes (hot-)1/8 tsp. garlic powder1/8 tsp. salt540 grams pickerel / walleye (or other white lake fish fillets)1 Tbsp. unsalted butter1 green onion (sliced)1 lemon (cut into 6 wedges) DIRECTIONS: <ul><li>WHISK Dijon with maple syrup and vinegar in a medium bowl. Whisk in oil, then dill.</li><li>STIR oregano with chili flakes, garlic powder and salt in a small bowl. Sprinkle over both sides of fish fillets.</li><li>MELT butter in a large cast iron or non-stick frying pan over medium- high until bubbly. Add fish and cook for 2 min. Flip and cook until golden, 2 to 3 more min. Top with green onions and serve with lemon wedges and mustard-dill sauce.</li></ul>

Brought to you by Steelhead Food Co.Fresh Wild Lake Erie Pickerel/WalleyeBy The Case - 10LB Case - 2-4ozPlease call our market at 519-631-5215 before visiting us to ensure you receive the quantity you desire. CALL TO CONFIRM 10lb plus orders.Thank you!The flavour is sweet and mild and is great for people who are looking for a fish without that “fishy taste”. Pickerel is wonderful pan-fried or deep-fried with a crispy breading or batter. Pickerel is also nice baked and is also firm enough to BBQ.Check out this great recipe from Yummly.comFRESH PICKEREL/WALLEYE WITH MUSTARD-DILL SAUCEINGREDIENTS FOR SAUCE:1 Tbsp. Dijon mustard1 1/2 tsp. maple syrup1 1/2 tsp. red wine vinegar1 Tbsp. olive oil1 Tbsp. fresh dill (chopped)1/4 tsp. dried oregano1/8 tsp. red chili flakes (hot-)1/8 tsp. garlic powder1/8 tsp. salt540 grams pickerel / walleye (or other white lake fish fillets)1 Tbsp. unsalted butter1 green onion (sliced)1 lemon (cut into 6 wedges)DIRECTIONS:WHISK Dijon with maple syrup and vinegar in a medium bowl. Whisk in oil, then dill.STIR oregano with chili flakes, garlic powder and salt in a small bowl. Sprinkle over both sides of fish fillets.MELT butter in a large cast iron or non-stick frying pan over medium- high until bubbly. Add fish and cook for 2 min. Flip and cook until golden, 2 to 3 more min. Top with green onions and serve with lemon wedges and mustard-dill sauce.

Lake Erie Wild Pickerel Fillets - 2-4oz FROZEN IQF - 10LB MASTER CASE

Brought to you by Steelhead Food Co.By The Case - 10LB Case 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 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.By The Case - 10LB CaseArctic 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 - 6-8oz Portions - FROZEN IVP - 10LB MASTER CASE

Brought to you by Steelhead Food CoBy The Case - 10LB Case - 1LB VP 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">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 CoBy The Case - 10LB Case - 1LB VPHaddock 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.

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