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.Limited Quantities, call for any orders over 5lbs. 519-631-5215 Pickerel cheeks are amazingly delicious little morsels! They have a nice texture, are somewhat sweet, and practically melt in your mouth when just lightly pan fried, just like a sea scallop.&nbsp; Try this awesome cajun style recipe!Compliments of:&nbsp;<a href="http://gimlifish.com/" rel="noopener noreferrer" target="_blank" style="color: rgb(220, 161, 13);">gimlifish.com</a> PICKEREL CHEEKS CAJUN STYLE INGREDIENTS:227g pickerel cheeks2 Tbsp paprika2 tsp cayenne pepper&nbsp;2 tsp black pepper1 Tbsp sea salt2 tsp onion powder2 tsp garlic powder1 tsp dried thyme1 tsp dried oregano3/4 cup butter3/4 cup mayonnaise1 cup tzatziki sauce (optional) PREPARATION: Mix spices together in a low dish like a pie pan and set aside. Place mayonnaise in a low bowl as well. Prepare your frying pan by adding half your butter and melt on medium heat. Coat pickerel cheeks with mayonnaise then&nbsp;stir&nbsp;in spices, coating thoroughly. Place directly into frying pan. Add remaining butter.&nbsp;Use tongs to flip ensuring both sides fry&nbsp;for about&nbsp;5-7 minutes or meat is thoroughly cooked. Serve with&nbsp;tzatziki sauce.&nbsp;&nbsp;Tired of traditional cheeks then spice them up.&nbsp;Adjust the amount of cayenne pepper to your desired hot &amp; spicy-ness.&nbsp;Serve as an appetizer.&nbsp;

Brought to you by Steelhead Food Co.Limited Quantities, call for any orders over 5lbs. 519-631-5215Pickerel cheeks are amazingly delicious little morsels! They have a nice texture, are somewhat sweet, and practically melt in your mouth when just lightly pan fried, just like a sea scallop. Try this awesome cajun style recipe!Compliments of: gimlifish.comPICKEREL CHEEKS CAJUN STYLEINGREDIENTS:227g pickerel cheeks2 Tbsp paprika2 tsp cayenne pepper 2 tsp black pepper1 Tbsp sea salt2 tsp onion powder2 tsp garlic powder1 tsp dried thyme1 tsp dried oregano3/4 cup butter3/4 cup mayonnaise1 cup tzatziki sauce (optional)PREPARATION:Mix spices together in a low dish like a pie pan and set aside. Place mayonnaise in a low bowl as well. Prepare your frying pan by adding half your butter and melt on medium heat. Coat pickerel cheeks with mayonnaise then stir in spices, coating thoroughly. Place directly into frying pan. Add remaining butter. Use tongs to flip ensuring both sides fry for about 5-7 minutes or meat is thoroughly cooked. Serve with tzatziki sauce.  Tired of traditional cheeks then spice them up. Adjust the amount of cayenne pepper to your desired hot & spicy-ness. Serve as an appetizer. 

Lake Erie Wild Pickerel Cheeks - FRESH

Lake Erie

Brought to you by Steelhead Food Co. Halibut is a lean fish, with a taste that's&nbsp;slightly sweet and mild, somewhat like tilapia. It has a firmer texture than cod, but a gentle fishy taste, meaning it can easily take on other flavours.&nbsp; Check out this quick and easy recipe from: <a href="http://eatwell101.com" rel="noopener noreferrer" target="_blank" style="color: rgb(220, 161, 13);">eatwell101.com</a> Parmesan Crusted Baked Halibut FishThis parmesan crusted baked halibut will just melt in your mouth! An easy baked fish recipe baked in one pan with healthy asparagus for a full, effortless meal! INGREDIENTS:<ul><li>1 large (1 1/2 pound – 650g) Halibut fillet</li><li>1 or 2 bunch asparagus</li><li>3/4 cup freshly grated Parmesan cheese</li><li>2 teaspoons paprika</li><li>1/4 teaspoon sea salt</li><li>1/ teaspoon black pepper</li><li>3 garlic cloves, minced</li><li>1 tablespoon extra virgin olive oil</li><li>1 tablespoon chopped fresh parsley, for serving</li><li>Lemon slices, for serving</li></ul> DIRECTIONS1.&nbsp;To bake the halibut fillet: Preheat the oven to 400ºF (200°C). Line a baking sheet with parchment paper or foil.2. In a shallow plate, mix together the Parmesan, garlic, paprika, parsley, salt, and pepper.3. Arrange the halibut fillet on the center of the baking sheet and place trimmed asparagus around the fish. Drizzle the halibut filet with olive oil, then sprinkle the cheese mixture over the halibut, pressing it in lightly with your fingers. Season asparagus with salt, pepper, any leftover cheese mixture.4. Bake until the fish is opaque in the thickest part, about 15 minutes. You can crisp up the parmesan crust for 1 minute under the broiler if you like. Serve the baked halibut with lemon slices.

Brought to you by Steelhead Food Co.Halibut is a lean fish, with a taste that's slightly sweet and mild, somewhat like tilapia. It has a firmer texture than cod, but a gentle fishy taste, meaning it can easily take on other flavours. Check out this quick and easy recipe from: eatwell101.comParmesan Crusted Baked Halibut FishThis parmesan crusted baked halibut will just melt in your mouth! An easy baked fish recipe baked in one pan with healthy asparagus for a full, effortless meal!INGREDIENTS:1 large (1 1/2 pound – 650g) Halibut fillet1 or 2 bunch asparagus3/4 cup freshly grated Parmesan cheese2 teaspoons paprika1/4 teaspoon sea salt1/ teaspoon black pepper3 garlic cloves, minced1 tablespoon extra virgin olive oil1 tablespoon chopped fresh parsley, for servingLemon slices, for servingDIRECTIONS1. To bake the halibut fillet: Preheat the oven to 400ºF (200°C). Line a baking sheet with parchment paper or foil.2. In a shallow plate, mix together the Parmesan, garlic, paprika, parsley, salt, and pepper.3. Arrange the halibut fillet on the center of the baking sheet and place trimmed asparagus around the fish. Drizzle the halibut filet with olive oil, then sprinkle the cheese mixture over the halibut, pressing it in lightly with your fingers. Season asparagus with salt, pepper, any leftover cheese mixture.4. Bake until the fish is opaque in the thickest part, about 15 minutes. You can crisp up the parmesan crust for 1 minute under the broiler if you like. Serve the baked halibut with lemon slices.

Halibut Wild Fillets - FRESH

East Coast Canadian

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

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

Cooked Cajun Spiced Crawfish - FROZEN

Steelhead Food Co.

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

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

East Coast CDN Haddock Fillets - FRESH

Wild - East Coast Canadian

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

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

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

Great Lakes

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

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

Den Besten - Smoked Rainbow Trout Manitoulin Island - FROZEN

Den Besten Trout Farm

Brought to you by Steelhead Food Co. Lynch Foods Ltd is a family-owned, Canadian food manufacturer supplying specialty food products to the foodservice industry and consumer goods industry globally. Lynch Foods offers restaurants and foodservice operators high quality food products in table portion sizes and kitchen bulk including jams, jellies, sauces, syrups, and dessert toppings. Lynch Foods sauces are always a favourite for Canadians and Lynch Foods customers around the world. Tartar sauce is a condiment made of mayonnaise, chopped pickles, capers and sometimes also olives. Tartar sauce can also be enhanced with the addition of gherkins, other varieties of pickles, and lemon juice as well as herbs such as dill and parsley.

Brought to you by Steelhead Food Co.Lynch Foods Ltd is a family-owned, Canadian food manufacturer supplying specialty food products to the foodservice industry and consumer goods industry globally. Lynch Foods offers restaurants and foodservice operators high quality food products in table portion sizes and kitchen bulk including jams, jellies, sauces, syrups, and dessert toppings. Lynch Foods sauces are always a favourite for Canadians and Lynch Foods customers around the world.Tartar sauce is a condiment made of mayonnaise, chopped pickles, capers and sometimes also olives. Tartar sauce can also be enhanced with the addition of gherkins, other varieties of pickles, and lemon juice as well as herbs such as dill and parsley.

Lynch Gourmet Tartar Sauce - 375ml

Lynch Gourmet Selection

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

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

Like Erie Wild Pickerel Cheeks VP - FROZEN

Brought to you by Steelhead Food Co. BurbotAKA: Mariah, Freshwater Cod, Eel pout, Poor Man's Lobster.This is one very underrated fish caught in many of Canada's freshwater lakes. The taste and texture is&nbsp;comparable to monkfish or lobster, hence "Poor Man's Lobster". ﻿Burbot and Chips Recipe This is a super simple recipe!Compliments of: <a href="http://connectedtotheland.info" rel="noopener noreferrer" target="_blank" style="color: rgb(0, 0, 0);">connectedtotheland.info</a> Pair with our in-house Steelhead Beer Batter!OrTo make the batter:2 Cups All Purpose Flour1 Cup to Dredge the Fish1 Cup to Mix in the Batter1 Tablespoon Garlic Powder1 Egg Beaten1 Teaspoon Ground Black Pepper1 Can of Beer&nbsp; Optional:Salt and/or herbs to adjust to your taste. Deep Fry @ 360 degrees for approx. 4-5 minutesDrain on absorbent paper Pair with your favourite fresh fries!A little tartar sauce and some coleslaw!

Brought to you by Steelhead Food Co.BurbotAKA: Mariah, Freshwater Cod, Eel pout, Poor Man's Lobster.This is one very underrated fish caught in many of Canada's freshwater lakes. The taste and texture is comparable to monkfish or lobster, hence "Poor Man's Lobster".﻿Burbot and Chips RecipeThis is a super simple recipe!Compliments of: connectedtotheland.infoPair with our in-house Steelhead Beer Batter!OrTo make the batter:2 Cups All Purpose Flour1 Cup to Dredge the Fish1 Cup to Mix in the Batter1 Tablespoon Garlic Powder1 Egg Beaten1 Teaspoon Ground Black Pepper1 Can of Beer Optional:Salt and/or herbs to adjust to your taste.Deep Fry @ 360 degrees for approx. 4-5 minutesDrain on absorbent paperPair with your favourite fresh fries!A little tartar sauce and some coleslaw!

Lake Erie Wild Burbot Fillets VP - FROZEN

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

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

Lake Huron Whitefish Fillets VP - FROZEN

Lake Huron

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

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

Nickerson  - Boned Salted Cod - FROZEN - 454g 

Nickerson

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

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

Canadian Atlantic Hot Smoked Salmon Portion VP - FROZEN

Product of Atlantic Canada

Brought to you by Steelhead Food Co.Product of France8 dozen (96 ct) 500g Can Francaise de Gastronomie Escargots Tres Gros. These Burgundy snails, called Escargots de Bourgogne in France, are prepared with garlic &amp; parsley butter.&nbsp;This traditional, flavourful Bourgogne gastronomic speciality will definitely surprise your palate! Ready to put in to the oven.

Brought to you by Steelhead Food Co.Product of France8 dozen (96 ct) 500g CanFrancaise de Gastronomie Escargots Tres Gros. These Burgundy snails, called Escargots de Bourgogne in France, are prepared with garlic & parsley butter. This traditional, flavourful Bourgogne gastronomic speciality will definitely surprise your palate! Ready to put in to the oven.

Escargots De Bourgogne - 500g - Tres Gros

Francaise de Gastronomie

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

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

Icelandic Pollock Loins VP - FROZEN

Icelandic

Brought to you by Steelhead Food Co. They are cut from wild caught tuna, and have a firm texture and&nbsp;mild yet meaty flavour. This premium Ahi (Yellowfin) Saku is boneless and skinless, with the bloodline removed. Check out this delicious recipe from: thewoodenskillet.com SEARED AHI TUNASeared Ahi Tuna - seared ahi tuna is such a simple recipe and is perfect any time of year for a light and delicious lunch, appetizer or dinner! Serve alone or with rice! INGREDIENTS:<ul><li>(2) 1 inch raw ahi tuna steaks</li><li>kosher salt</li><li>ground black pepper</li><li>2 teaspoons&nbsp;white sesame seeds</li><li>2 tablespoons&nbsp;olive oil&nbsp;(or avocado oil)</li></ul> DIRECTIONS:<ol><li>Place tuna steaks on plate.</li><li>Pat dry with clean paper towel.</li><li>Sprinkle each side with salt, pepper and 1 teaspoon of sesame seeds per side.</li><li>Pat seasoning into each side to make sure they stick.</li><li>Take large cast iron skillet and add oil.</li><li>Bring to medium-high heat.</li><li>When oil just starts to smoke, place tuna steaks in skillet.</li><li>Cook for 30-45 seconds per side (or up to 1 minute if you just barely want it rare in the middle) – this will create a nice crust on either side.</li><li>Remove and let rest on clean plate for 5 minutes.</li><li>Slice against the grain.</li><li>Serve immediately with sauce of choice (see notes below).</li></ol>

Brought to you by Steelhead Food Co.They are cut from wild caught tuna, and have a firm texture and mild yet meaty flavour. This premium Ahi (Yellowfin) Saku is boneless and skinless, with the bloodline removed.Check out this delicious recipe from: thewoodenskillet.comSEARED AHI TUNASeared Ahi Tuna - seared ahi tuna is such a simple recipe and is perfect any time of year for a light and delicious lunch, appetizer or dinner! Serve alone or with rice!INGREDIENTS:(2) 1 inch raw ahi tuna steakskosher saltground black pepper2 teaspoons white sesame seeds2 tablespoons olive oil (or avocado oil)DIRECTIONS:Place tuna steaks on plate.Pat dry with clean paper towel.Sprinkle each side with salt, pepper and 1 teaspoon of sesame seeds per side.Pat seasoning into each side to make sure they stick.Take large cast iron skillet and add oil.Bring to medium-high heat.When oil just starts to smoke, place tuna steaks in skillet.Cook for 30-45 seconds per side (or up to 1 minute if you just barely want it rare in the middle) – this will create a nice crust on either side.Remove and let rest on clean plate for 5 minutes.Slice against the grain.Serve immediately with sauce of choice (see notes below).

Saku Tuna Block Sushi Grade - 8 OZ - FROZEN

Brought to you by Steelhead Food Co.JALAPENO POPCORN SHRIMPRaw, Spicy Breaded, Pacific White Shrimp51/60 / per LBNet Weight: 1.13 Kg (2.5 LB bag) Ocean Jewel™ Breaded Popcorn are bite-sized with extra crispy breading. Breaded Jalapeño Popcorn Shrimp are&nbsp;coated with a crispy and crunchy breading seasoned with spicy flakes of jalapeño peppers. HIGHLIGHTS: • Quick and easy re-therm. Deep fry for 3 minutes.

Brought to you by Steelhead Food Co.JALAPENO POPCORN SHRIMPRaw, Spicy Breaded, Pacific White Shrimp51/60 / per LBNet Weight: 1.13 Kg (2.5 LB bag)Ocean Jewel™ Breaded Popcorn are bite-sized with extra crispy breading. Breaded Jalapeño Popcorn Shrimp are coated with a crispy and crunchy breading seasoned with spicy flakes of jalapeño peppers. HIGHLIGHTS: • Quick and easy re-therm. Deep fry for 3 minutes.

Jalapeno Popcorn Shrimp - 51/60 PER LB - 2.5LB - 1.13KG - FROZEN

Ocean Jewel

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

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

Scotch Boned Smoked Kippers - 200g - FROZEN

Neptune

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

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

Mahi Mahi Portions VP - FROZEN

Gulf of Mexico

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

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

Wild Monkfish Fillets VP - FROZEN

Product of Halifax

Brought to you by Steelhead Food Co.By The Case - 10LB Case - 8oz Harvested in Caribbean.Frozen and prepared in bags of 2 The spiny Caribbean lobster has a delicate sweet taste and a soft texture. Their quality and texture are dependent on their handling, as lobsters have a very short shelf lifespan and must be kept alive until they're cooked. Check out these different cooking method ideas from:&nbsp;<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&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.

Brought to you by Steelhead Food Co.By The Case - 10LB Case - 8ozHarvested in Caribbean.Frozen and prepared in bags of 2The spiny Caribbean lobster has a delicate sweet taste and a soft texture. Their quality and texture are dependent on their handling, as lobsters have a very short shelf lifespan and must be kept alive until they're cooked.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.

Caribbean Rock Lobster Tails - Hardshell - 8oz - FROZEN - 10LB MASTER CASE - copy

Caribbean Wild - Rock/Spiny

Brought to you by Steelhead Food Co.Sizing = Approx 1 - 1.1 / LB per Leg To prepare:Thaw completely in fridgePreheat oven to 400 degreesSet on a baking sheet and bake in the oven for 8 minutes The size of King Crab legs refers to the quantity you would receive in a 10 lb increment. For example, 6/9ct King Crab means if you were to buy 10 lbs of product, you would receive 6-9 legs in it.&nbsp;The smaller the number, the larger the size of King Crab.

Brought to you by Steelhead Food Co.Sizing = Approx 1 - 1.1 / LB per LegTo prepare:Thaw completely in fridgePreheat oven to 400 degreesSet on a baking sheet and bake in the oven for 8 minutesThe size of King Crab legs refers to the quantity you would receive in a 10 lb increment. For example, 6/9ct King Crab means if you were to buy 10 lbs of product, you would receive 6-9 legs in it. The smaller the number, the larger the size of King Crab.

6/9 RED King Crab Legs

Alaskan - Wild Caught in the Bering Sea

Brought to you by Steelhead Food Co.Sizing = Approx .75 - .90 / LB per Leg To prepare:Thaw completely in fridgePreheat oven to 400 degreesSet on a baking sheet and bake in the oven for 8 minutes The size of King Crab legs refers to the quantity you would receive in a 10 lb increment. For example, 9/12ct King Crab means if you were to buy 10 lbs of product, you would receive 9-12 legs in it.&nbsp;The smaller the number, the larger the size of King Crab.

Brought to you by Steelhead Food Co.Sizing = Approx .75 - .90 / LB per LegTo prepare:Thaw completely in fridgePreheat oven to 400 degreesSet on a baking sheet and bake in the oven for 8 minutesThe size of King Crab legs refers to the quantity you would receive in a 10 lb increment. For example, 9/12ct King Crab means if you were to buy 10 lbs of product, you would receive 9-12 legs in it. The smaller the number, the larger the size of King Crab.

9/12 RED King Crab Legs

Brought to you by Steelhead Food Co.﻿Sizing = Approx 1 - 1.1 / LB per Leg ﻿To prepare:Thaw completely in fridgePreheat oven to 400 degreesSet on a baking sheet and bake in the oven for 8 minutes The size of King Crab legs refers to the quantity you would receive in a 10 lb increment. For example, 6/9ct King Crab means if you were to buy 10 lbs of product, you would receive 6-9 legs in it.&nbsp;The smaller the number, the larger the size of King Crab.

Brought to you by Steelhead Food Co.﻿Sizing = Approx 1 - 1.1 / LB per Leg﻿To prepare:Thaw completely in fridgePreheat oven to 400 degreesSet on a baking sheet and bake in the oven for 8 minutesThe size of King Crab legs refers to the quantity you would receive in a 10 lb increment. For example, 6/9ct King Crab means if you were to buy 10 lbs of product, you would receive 6-9 legs in it. The smaller the number, the larger the size of King Crab.

6/9 RED King Crab Legs - 20LB MASTER CASE

9/12 RED King Crab Legs - 20LB MASTER CASE

Brought to you by Steelhead Food Co.By The Case - 10LB Case - 4-5oz Harvested in Nova Scotia.Frozen and prepared in bags of 2*A bag of 2 / 4-5 Oz tails will weigh approx. 0.57lbs.* 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">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.

Brought to you by Steelhead Food Co.By The Case - 10LB Case - 4-5ozHarvested in Nova Scotia.Frozen and prepared in bags of 2*A bag of 2 / 4-5 Oz tails will weigh approx. 0.57lbs.*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 - 4-5 Oz - FROZEN - 10LB 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 - 12-14oz Harvested in Nova Scotia.Frozen and prepared in bags of 2*A bag of 2 / 12-14oz tails will weigh approx. 0.75-0.875 lbs.* 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 - 12-14ozHarvested in Nova Scotia.Frozen and prepared in bags of 2*A bag of 2 / 12-14oz tails will weigh approx. 0.75-0.875 lbs.*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 - 12-14 Oz - FROZEN - 10LB MASTER CASE

Brought to you by Steelhead Food Co.Harvested in Nova Scotia.Frozen and prepared in bags of 2*A bag of 2 / 5-6 Oz tails will weigh approx. 0.73lbs.* 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.

Brought to you by Steelhead Food Co.Harvested in Nova Scotia.Frozen and prepared in bags of 2*A bag of 2 / 5-6 Oz tails will weigh approx. 0.73lbs.*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

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

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

Lobster Tails - 3-4oz - Canadian

Wild - Hardshell

Brought to you by Steelhead Food Co.Harvested in Caribbean.Frozen and prepared in bags of 2*A bag of 2 / 8oz tails will weigh approx. 0.81lbs.* The spiny Caribbean lobster has a delicate sweet taste and a soft texture. Their quality and texture are dependent on their handling, as lobsters have a very short shelf lifespan and must be kept alive until they're cooked. 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.

Brought to you by Steelhead Food Co.Harvested in Caribbean.Frozen and prepared in bags of 2*A bag of 2 / 8oz tails will weigh approx. 0.81lbs.*The spiny Caribbean lobster has a delicate sweet taste and a soft texture. Their quality and texture are dependent on their handling, as lobsters have a very short shelf lifespan and must be kept alive until they're cooked.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.

Caribbean Rock Lobster Tails - Hardshell - 8oz - FROZEN

Brought to you by Steelhead Food Co.Harvested in Nova Scotia.Frozen and prepared in bags of 2*A bag of 2 / 14-16 Oz tails will weigh approx. 2.20lbs.* 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.

Brought to you by Steelhead Food Co.Harvested in Nova Scotia.Frozen and prepared in bags of 2*A bag of 2 / 14-16 Oz tails will weigh approx. 2.20lbs.*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 - 14-16 Oz - FROZEN

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

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

Atlantic Lobster Tails Hardshell - 7-8 Oz - FROZEN

Brought to you by Steelhead Food Co. Harvested in Caribbean.Frozen and prepared in bags of 2 The spiny Caribbean lobster has a delicate sweet taste and a soft texture. Their quality and texture are dependent on their handling, as lobsters have a very short shelf lifespan and must be kept alive until they're cooked. Check out these different cooking method ideas from:&nbsp;<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&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.

Brought to you by Steelhead Food Co.Harvested in Caribbean.Frozen and prepared in bags of 2The spiny Caribbean lobster has a delicate sweet taste and a soft texture. Their quality and texture are dependent on their handling, as lobsters have a very short shelf lifespan and must be kept alive until they're cooked.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.

Caribbean Rock Lobster Tails - Hardshell - 4oz - FROZEN

Brought to you by Steelhead Food Co.Harvested in Nova Scotia.Frozen and prepared in bags of 2*A bag of 2 / 4-5 Oz tails will weigh approx. 0.57lbs.* 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">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.

Brought to you by Steelhead Food Co.Harvested in Nova Scotia.Frozen and prepared in bags of 2*A bag of 2 / 4-5 Oz tails will weigh approx. 0.57lbs.*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 - 4-5 Oz - FROZEN

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

Brought to you by Steelhead Food Co.Tuna is oilier and juicier, but it has a creamy, buttery, salty, savoury flavour with no pungent fishy smell. Tuna steak goes well with vegetables, pasta or mashed potatoes. Tastes Like: Tuna has a different taste when eaten raw and when cooked.Check out this delicious recipe from: allrecipes.comMARINATED TUNA STEAKThis tuna steak recipe uses a tangy marinade made with orange juice, soy sauce, and garlic for a wonderful taste.INGREDIENTS:¼ cup orange juice¼ cup soy sauce2 tablespoons olive oil2 tablespoons chopped fresh parsley1 tablespoon lemon juice1 clove garlic, minced½ teaspoon chopped fresh oregano½ teaspoon ground black pepper4 (4 ounce) tuna steaksSTEP 1Mix orange juice, soy sauce, olive oil, parsley, lemon juice, garlic, oregano, and pepper together in a large non-reactive dish until well combined. Place tuna steaks in marinade and turn to coat. Cover the dish with plastic wrap and marinate in the refrigerator for at least 30 minutes.STEP 2Preheat an outdoor grill for high heat and lightly oil the grate. Remove tuna steaks from the marinade and shake off excess; reserve marinade for basting.STEP 3Cook tuna steaks on the preheated grill for 5 to 6 minutes; flip steaks and baste with reserved marinade. Cook for an additional 5 minutes, or to desired doneness. Discard any remaining marinade.

Tuna Steaks - 8 OZ - FROZEN

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

Market Pickup - St. Thomas

Market Pickup - Port Stanley

Keep Clean and Beat COVID-19!

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

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

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

We receive shipments of fresh fish and seafood every day! 

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

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

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

Yes!  However you can still choose curbside pickup.  

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

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All Products (218)

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

Lake Erie Wild Pickerel Cheeks - FRESH

Halibut Wild Fillets - FRESH

Cooked Cajun Spiced Crawfish - FROZEN

East Coast CDN Haddock Fillets - FRESH

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

Den Besten - Smoked Rainbow Trout Manitoulin Island - FROZEN

Lynch Gourmet Tartar Sauce - 375ml

Like Erie Wild Pickerel Cheeks VP - FROZEN

Lake Erie Wild Burbot Fillets VP - FROZEN

Lake Huron Whitefish Fillets VP - FROZEN

Nickerson - Boned Salted Cod - FROZEN - 454g

Canadian Atlantic Hot Smoked Salmon Portion VP - FROZEN

Escargots De Bourgogne - 500g - Tres Gros

Icelandic Pollock Loins VP - FROZEN

Saku Tuna Block Sushi Grade - 8 OZ - FROZEN

Jalapeno Popcorn Shrimp - 51/60 PER LB - 2.5LB - 1.13KG - FROZEN

Scotch Boned Smoked Kippers - 200g - FROZEN

Mahi Mahi Portions VP - FROZEN

Wild Monkfish Fillets VP - FROZEN

Caribbean Rock Lobster Tails - Hardshell - 8oz - FROZEN - 10LB MASTER CASE - copy

6/9 RED King Crab Legs

9/12 RED King Crab Legs

6/9 RED King Crab Legs - 20LB MASTER CASE

9/12 RED King Crab Legs - 20LB MASTER CASE

Atlantic Lobster Tails Hardshell - 4-5 Oz - FROZEN - 10LB MASTER CASE

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

Atlantic Lobster Tails Hardshell - 12-14 Oz - FROZEN - 10LB MASTER CASE

Atlantic Lobster Tails Hardshell - 5-6 Oz - FROZEN

Lobster Tails - 3-4oz - Canadian

Caribbean Rock Lobster Tails - Hardshell - 8oz - FROZEN

Atlantic Lobster Tails Hardshell - 14-16 Oz - FROZEN

Atlantic Lobster Tails Hardshell - 7-8 Oz - FROZEN

Caribbean Rock Lobster Tails - Hardshell - 4oz - FROZEN

Atlantic Lobster Tails Hardshell - 4-5 Oz - FROZEN

Tuna Steaks - 8 OZ - FROZEN

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