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 Fillets - FRESH

Gulf of Mexico

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

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

Faroe Islands Salmon - FRESH

Faroe Islands

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.

A mild and buttery crab spread – the perfect gift from Canada for your host or hostess.&nbsp; Canada’s coastline is the world’s longest at 243,792 kilometers. Crab is native to almost every one of those kilometers, making Canada a world-class crab producer. Our Crab &amp; Pollock Pâté is an original SeaChange recipe, creamy and delicious, with just a hint of butter. Simple Serving SuggestionsServe on crisp crackers with a thin slice of cucumber or a sprig of fresh dill. IngredientsCrab meat, 33%M.F. whipping cream (cream, milk, cellulose gel, carrageenan, cellulose gum), pollock, liquid egg yolk (liquid egg yolk, salt), lemon juice, butter, sea salt, sugar SourceCanada Shelf Life5 years StorageRefrigerate&nbsp;after opening. *Product of Canada

A mild and buttery crab spread – the perfect gift from Canada for your host or hostess. Canada’s coastline is the world’s longest at 243,792 kilometers. Crab is native to almost every one of those kilometers, making Canada a world-class crab producer. Our Crab & Pollock Pâté is an original SeaChange recipe, creamy and delicious, with just a hint of butter.Simple Serving SuggestionsServe on crisp crackers with a thin slice of cucumber or a sprig of fresh dill.IngredientsCrab meat, 33%M.F. whipping cream (cream, milk, cellulose gel, carrageenan, cellulose gum), pollock, liquid egg yolk (liquid egg yolk, salt), lemon juice, butter, sea salt, sugarSourceCanadaShelf Life5 yearsStorageRefrigerate after opening.*Product of Canada

Sea Change Crab & Pollock Pate - 100g

Sea Change Seafoods

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.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. 8 oz. TubPicked from the swimming fins of the crab, Phillips claw crab meat is a brown meat with a strong flavour profile. Claw is ideal for dishes with heavy sauces or in dips and soups, as the flavour of the crab still comes through.

Brought to you by Steelhead Food Co.8 oz. TubPicked from the swimming fins of the crab, Phillips claw crab meat is a brown meat with a strong flavour profile. Claw is ideal for dishes with heavy sauces or in dips and soups, as the flavour of the crab still comes through.

Phillips - Wild Crab Claw Meat - 454g

Phillips

Mr. Amish 100% Pure Maple Syrup is locally produced the old fashioned way. Purest syrup money can buy. Made in Aylmer, ON.

Mr. Amish 100% Pure Maple Syrup is locally produced the old fashioned way. Purest syrup money can buy. Made in Aylmer, ON.

Mr. Amish Canadian Maple Syrup - 454g

Mr. Amish

If you love butter, and want to enjoy a supply of it long after your means of refrigeration gives out, Our Preserved Butter known as GHEE or CLARIFIED BUTTER is just what you are looking for. This rich tasting butter is great for cooking, baking, camping, cottage life, with no refrigeration required as it has a 5 year shelf life.You may start wanting to use it in every recipe from here on! The purpose of clarifying butter is to raise its smoke point. The smoke point of regular butter is 350 degrees F. The smoke point of clarified butter is 450 degrees F, allowing you to use it - instead of canola oil, which has a smoke point of 400 to 450 degrees F - to get a good, flavorful sear.

If you love butter, and want to enjoy a supply of it long after your means of refrigeration gives out, Our Preserved Butter known as GHEE or CLARIFIED BUTTER is just what you are looking for. This rich tasting butter is great for cooking, baking, camping, cottage life, with no refrigeration required as it has a 5 year shelf life.You may start wanting to use it in every recipe from here on!The purpose of clarifying butter is to raise its smoke point. The smoke point of regular butter is 350 degrees F. The smoke point of clarified butter is 450 degrees F, allowing you to use it - instead of canola oil, which has a smoke point of 400 to 450 degrees F - to get a good, flavorful sear.

Mr Amish Preserved Butter (Salted) - 16oz

A delicious breakfast item OR fish breading! Try a warm, fresh stack of pancakes or waffles, made from our Old Fashioned Pancake &amp; Waffle Mix. Their hearty flavor and delicate texture will bring you back to a time when breakfast was as magnificent and unique as the natural world that went into making it. FARM BREAKFAST PANCAKE DIRECTIONS: Pancake Mix* Cold Water 5-inch Pancakes1 cup ¾ cup 5-62 cups 1½ cups 10-123 cups 2¼ cups 15-18 *Fluff mix with a fork before measuring. Do not pack. <ol><li>Lightly grease and preheat a griddle or frying pan to 375°F (medium heat).</li><li>Place water in a bowl; add mix. Using a wire whisk, stir until blended. (Batter will be slightly lumpy.) For thicker pancakes, decrease water to 2/3 cup for each cup of mix used and allow the batter to thicken for 5 minutes.</li><li>Pour ¼ cup batter for each 5-inch pancake onto preheated griddle or pan.</li><li>Cook until small bubbles cover the entire surface or 1-1¼ minutes on each side until golden brown. Turn only once. Serve hot with butter and your favorite pancake topping.</li></ol>&nbsp;FARM BREAKFAST WAFFLE DIRECTIONS: Waffle Mix* Water Vegetable Oil 4-inch Waffles2 cups 1½ cups 2 tablespoons 10 waffles *Fluff mix with a fork before measuring. Do not pack. <ol><li>Preheat waffle iron.</li><li>Place water and oil in a bowl; add mix. Using a wire whisk, stir until blended.</li><li>Allow batter to thicken for 5 minutes.</li><li>Pour 1 cup batter (1/4 cup for each 4-inch grid) onto the preheated waffle iron.</li><li>Cook waffles following manufacturer’s directions or until steaming stops. Serve hot with butter and your favorite waffle topping.</li></ol>&nbsp;ORDER YOUR PANCAKE &amp; WAFFLE MIX TODAY!

A delicious breakfast item OR fish breading!Try a warm, fresh stack of pancakes or waffles, made from our Old Fashioned Pancake & Waffle Mix. Their hearty flavor and delicate texture will bring you back to a time when breakfast was as magnificent and unique as the natural world that went into making it.FARM BREAKFAST PANCAKE DIRECTIONS:Pancake Mix* Cold Water 5-inch Pancakes1 cup ¾ cup 5-62 cups 1½ cups 10-123 cups 2¼ cups 15-18*Fluff mix with a fork before measuring. Do not pack.Lightly grease and preheat a griddle or frying pan to 375°F (medium heat).Place water in a bowl; add mix. Using a wire whisk, stir until blended. (Batter will be slightly lumpy.) For thicker pancakes, decrease water to 2/3 cup for each cup of mix used and allow the batter to thicken for 5 minutes.Pour ¼ cup batter for each 5-inch pancake onto preheated griddle or pan.Cook until small bubbles cover the entire surface or 1-1¼ minutes on each side until golden brown. Turn only once. Serve hot with butter and your favorite pancake topping. FARM BREAKFAST WAFFLE DIRECTIONS:Waffle Mix* Water Vegetable Oil 4-inch Waffles2 cups 1½ cups 2 tablespoons 10 waffles*Fluff mix with a fork before measuring. Do not pack.Preheat waffle iron.Place water and oil in a bowl; add mix. Using a wire whisk, stir until blended.Allow batter to thicken for 5 minutes.Pour 1 cup batter (1/4 cup for each 4-inch grid) onto the preheated waffle iron.Cook waffles following manufacturer’s directions or until steaming stops. Serve hot with butter and your favorite waffle topping. ORDER YOUR PANCAKE & WAFFLE MIX TODAY!

Mr. Amish Premium Pancake and Waffle Mix - 1kg

Steelhead breadcrumb on our HOUSECUT WILD LAKE ERIE PICKEREL(WALLEYE).THIS PRODCUT CONTAINS EGG. The flavour is sweet and mild and is great for people who are looking for a fish without that “fishy taste”. Pickerel is wonderful pan-fried or deep-fried with a crispy breading or batter. Pickerel is also nice baked and is also firm enough to BBQ.

Steelhead breadcrumb on our HOUSECUT WILD LAKE ERIE PICKEREL(WALLEYE).THIS PRODCUT CONTAINS EGG.The flavour is sweet and mild and is great for people who are looking for a fish without that “fishy taste”. Pickerel is wonderful pan-fried or deep-fried with a crispy breading or batter. Pickerel is also nice baked and is also firm enough to BBQ.

Lake Erie Wild Breaded Pickerel (Walleye) - FROZEN

Lake Erie

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

Wild caught from Lake Huron and cut in house. Wild Lake trout can grow very large and are fun to fish for. The flavour can be more on the fishy side because of the fat content. TIP: If you soak your fish in milk for an hour or so prior to cooking it?&nbsp;It can help tame some of the strong fishy flavour. Check out this great recipe from: <a href="http://Juliasalbum.com" rel="noopener noreferrer" target="_blank" style="color: rgb(220, 161, 13);">Juliasalbum.com</a> Trout Recipe with Garlic Lemon Butter Herb Sauce - simple and delicious way to cook fish, especially if you're in a hurry!&nbsp;The whole recipe takes only 30 minutes.&nbsp;Italian herb seasoning, chopped fresh parsley and garlic give great flavour to the fish!&nbsp;Healthy, low-carb dinner rich in lean protein and omega-3 fatty acids. Trout fillets are usually pretty thin which makes them perfect for cooking on stove top in a skillet.&nbsp;One of the best trout recipes I've tried is simply cooking the trout in the skillet&nbsp;in olive oil, and then adding garlic, lemon juice, white wine, fresh parsley and butter.&nbsp;That's it!&nbsp;Simple and delicious. Ingredients<ul><li>1.5 pounds trout or salmon, or arctic char - 2 large fish fillets with skin on the bottom</li><li>2 tablespoons olive oil more, if needed</li><li>1 tablespoon Italian seasoning (dried thyme, oregano, parsley, combined together)</li><li>¼ teaspoon salt to taste</li><li>4 garlic cloves diced</li><li>3 tablespoons lemon juice freshly squeezed</li><li>2 tablespoons white wine</li><li>2 tablespoons butter softened</li><li>2 tablespoons parsley chopped</li></ul> DIRECTIONS:<ul><li>Season the top of fish fillets with Italian herb seasoning and salt (generously). Fish fillets will have skins on the bottom - no need to season the skins.</li><li>In a large skillet (large enough to fit 2 fish fillets), heat 2 tablespoons of olive oil on medium heat until heated but not smoking.&nbsp;To the hot skillet with olive oil, add fish fillets skin side up - flesh side down. Cook the flesh side of the fish for about 3-5 minutes on medium heat, making sure the oil does not smoke, until lightly browned.</li><li>Flip the fillets over to the other side, skin side down (add more oil, if needed). Cook for another 2-4 minutes on medium heat (to prevent oil from burning).&nbsp;</li><li>Remove the skillet from heat, close with the lid, and let the fish sit for 5-10 minutes, covered, in the skillet, until flaky and cooked through completely.</li><li>After the fish is cooked through, off heat, using spatula, carefully remove fillets to the plate, separating the fish from the skin. Carefully remove or scrape the fish skin off the bottom of the pan, making sure to leave all the cooking oils in the pan.</li><li>Add diced garlic, lemon juice, and white wine to the same pan with oil. Cook on medium-low heat for about 1 minute, until garlic softens a bit. Remove from heat. Add 1 tablespoon of chopped parsley, and 2 tablespoons of butter, off heat, to the sauce, stirring, until the butter melts and forms a creamy mixture.</li><li>Add fish to the pan, spoon sauce over the fish, top the fish and sauce with the remaining 1 tablespoon of parsley, and serve.</li></ul>

Wild caught from Lake Huron and cut in house.Wild Lake trout can grow very large and are fun to fish for. The flavour can be more on the fishy side because of the fat content.TIP: If you soak your fish in milk for an hour or so prior to cooking it? It can help tame some of the strong fishy flavour.Check out this great recipe from: Juliasalbum.comTrout Recipe with Garlic Lemon Butter Herb Sauce - simple and delicious way to cook fish, especially if you're in a hurry! The whole recipe takes only 30 minutes. Italian herb seasoning, chopped fresh parsley and garlic give great flavour to the fish! Healthy, low-carb dinner rich in lean protein and omega-3 fatty acids.Trout fillets are usually pretty thin which makes them perfect for cooking on stove top in a skillet. One of the best trout recipes I've tried is simply cooking the trout in the skillet in olive oil, and then adding garlic, lemon juice, white wine, fresh parsley and butter. That's it! Simple and delicious.Ingredients1.5 pounds trout or salmon, or arctic char - 2 large fish fillets with skin on the bottom2 tablespoons olive oil more, if needed1 tablespoon Italian seasoning (dried thyme, oregano, parsley, combined together)¼ teaspoon salt to taste4 garlic cloves diced3 tablespoons lemon juice freshly squeezed2 tablespoons white wine2 tablespoons butter softened2 tablespoons parsley choppedDIRECTIONS:Season the top of fish fillets with Italian herb seasoning and salt (generously). Fish fillets will have skins on the bottom - no need to season the skins.In a large skillet (large enough to fit 2 fish fillets), heat 2 tablespoons of olive oil on medium heat until heated but not smoking. To the hot skillet with olive oil, add fish fillets skin side up - flesh side down. Cook the flesh side of the fish for about 3-5 minutes on medium heat, making sure the oil does not smoke, until lightly browned.Flip the fillets over to the other side, skin side down (add more oil, if needed). Cook for another 2-4 minutes on medium heat (to prevent oil from burning). Remove the skillet from heat, close with the lid, and let the fish sit for 5-10 minutes, covered, in the skillet, until flaky and cooked through completely.After the fish is cooked through, off heat, using spatula, carefully remove fillets to the plate, separating the fish from the skin. Carefully remove or scrape the fish skin off the bottom of the pan, making sure to leave all the cooking oils in the pan.Add diced garlic, lemon juice, and white wine to the same pan with oil. Cook on medium-low heat for about 1 minute, until garlic softens a bit. Remove from heat. Add 1 tablespoon of chopped parsley, and 2 tablespoons of butter, off heat, to the sauce, stirring, until the butter melts and forms a creamy mixture.Add fish to the pan, spoon sauce over the fish, top the fish and sauce with the remaining 1 tablespoon of parsley, and serve.

Lake Huron Wild Lake Trout Portions VP - FROZEN

Lake Huron

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 CoWild Ocean Smelts VP / $8.99lb&nbsp; ﻿Smelt has an oily, mild taste and a soft texture. The 6-10 inch fish has an odour and flavour like freshly cut cucumber. Freshwater Smelt are considered less oily than saltwater Smelt. Smelt are usually eaten whole- including head, bones, and all. Plenty of Quick and easy recipe preparations:&nbsp; Breading Recipe: Dip smelt in mixture of 1 egg, 1 tablespoon cold water and 1/2 teaspoon salt, beaten together. Drain, then roll in dry bread crumbs, cornmeal or flour, whichever preferred, covering thoroughly. Proceed with desire cooking method.&nbsp; Pan-Fry: Melt 2 parts vegetable oil and 1 part butter to 1/4 inch depth in frying pan. Pre-heat until hot. Bread smelt (see above). Fry until golden brown on both sides.&nbsp; Broil: Place smelt on well-oiled shallow baking pan. Place 3-4 inches below hot broiler 550°F (285°C). After 3 minutes in broiler, sprinkle melt with salt and pepper. Brush with melted butter. Broil 5-8 minutes longer or until golden brown. Turning is unnecessary.&nbsp; Deep-fry: Bread smelt (see above). Place vegetable oil in saucepan and pre-heat to 350°-370°F (171°-185°C). Drop smelt into hot oil and fry 2-4 minutes or until golden brown.&nbsp; Bake: Bread smelt (see above). Place in well-greased baking pan and brush with melted butter or oil after a few minutes.&nbsp; Note: Add no water. Bake in 450°F (230°C) oven for about 15 minutes. Turning is unnecessary. Carefully remove with spatula to hot platter.

Brought to you by Steelhead Food CoWild Ocean Smelts VP / $8.99lb ﻿Smelt has an oily, mild taste and a soft texture. The 6-10 inch fish has an odour and flavour like freshly cut cucumber. Freshwater Smelt are considered less oily than saltwater Smelt. Smelt are usually eaten whole- including head, bones, and all.Plenty of Quick and easy recipe preparations: Breading Recipe: Dip smelt in mixture of 1 egg, 1 tablespoon cold water and 1/2 teaspoon salt, beaten together. Drain, then roll in dry bread crumbs, cornmeal or flour, whichever preferred, covering thoroughly. Proceed with desire cooking method. Pan-Fry: Melt 2 parts vegetable oil and 1 part butter to 1/4 inch depth in frying pan. Pre-heat until hot. Bread smelt (see above). Fry until golden brown on both sides. Broil: Place smelt on well-oiled shallow baking pan. Place 3-4 inches below hot broiler 550°F (285°C). After 3 minutes in broiler, sprinkle melt with salt and pepper. Brush with melted butter. Broil 5-8 minutes longer or until golden brown. Turning is unnecessary. Deep-fry: Bread smelt (see above). Place vegetable oil in saucepan and pre-heat to 350°-370°F (171°-185°C). Drop smelt into hot oil and fry 2-4 minutes or until golden brown. Bake: Bread smelt (see above). Place in well-greased baking pan and brush with melted butter or oil after a few minutes. Note: Add no water. Bake in 450°F (230°C) oven for about 15 minutes. Turning is unnecessary. Carefully remove with spatula to hot platter.

Ocean Wild Smelts - VP - FROZEN

Ocean Wild

Brought to you by Steelhead Food Co. 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

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

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

Nickerson  - Boned Salted Cod - FROZEN - 454g 

Nickerson

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

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

East Coast CDN Wild Haddock Fillets VP - FROZEN

East Coast Canadian

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

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

Icelandic Pollock Loins VP - FROZEN

Icelandic

YEETER SNAX DOG TREATS are a limited or a single ingredient dog treat that contain our Wild Lake Erie Fish. LAKE FISH CRUMBLE - 100gThis is ground up lake fish (including the bones!) which is then broken into chunks after it's been freeze dried.&nbsp;It'll be best to use as meal toppers, in lick mats, or mixed into kong stuffers.The small size also makes it a great cat treat and easy for dogs without teeth to eat.&nbsp;Note: The type of fish will vary, but will mostly be trout and pickerel. LAKE FISH SQUARES - 100GGround lake fish (bone included) mixed with coconut flour. Final product is still easily broken up, but will also stay together if you want to give your pet the whole square.

YEETER SNAX DOG TREATS are a limited or a single ingredient dog treat that contain our Wild Lake Erie Fish.LAKE FISH CRUMBLE - 100gThis is ground up lake fish (including the bones!) which is then broken into chunks after it's been freeze dried. It'll be best to use as meal toppers, in lick mats, or mixed into kong stuffers.The small size also makes it a great cat treat and easy for dogs without teeth to eat. Note: The type of fish will vary, but will mostly be trout and pickerel.LAKE FISH SQUARES - 100GGround lake fish (bone included) mixed with coconut flour. Final product is still easily broken up, but will also stay together if you want to give your pet the whole square.

Yeeter Snax Dog Treats - 100g

Lake Fish Crumble

Lake Fish Squares

Brought to you by Steelhead Food Co.$1.85 / per piece Raspberries are constantly manicured throughout the growth process to produce a perfect 3 to 3.5 inch choice oyster that is a must have on any&nbsp;raw bar. They have a wonderful&nbsp;salty taste, clean flavour with a delightful sweet finish.

Brought to you by Steelhead Food Co.$1.85 / per piece Raspberries are constantly manicured throughout the growth process to produce a perfect 3 to 3.5 inch choice oyster that is a must have on any raw bar. They have a wonderful salty taste, clean flavour with a delightful sweet finish.

Live Oysters - RASPBERRY POINT - By the Piece

Product of Prince Edward Island 

Brought to you by Steelhead Food Co. Atlantic Salmon is the species most people refer to as Salmon! Atlantic refers to the actual species as this Salmon is sustainably farm-raised on the Coast of Canada. The flavour of Atlantic salmon is milder than that of wild salmon species. The meat is moderately firm and oily, though not as fatty as the wild chinook, king, and salmon. The flesh colour varies, depending on the amount of pigment in the feed, but generally, Atlantics' meat is a rich orange or pinkish-orange colour. Check out this quick and easy recipe from: wholesomeyum.com OVEN BAKED SALMON RECIPELearn how to cook salmon in the oven perfectly! This easy oven baked salmon recipe is fresh, flavourful, healthy, and ready in 15 minutes. <ul><li>4 6-oz Salmon fillets</li><li>1/4 cup Olive Oil</li><li>1 tbsp Lemon Juice</li><li>2 cloves Garlic (minced or crushed)</li><li>1 tbsp Fresh Dill (chopped)</li><li>1 tbsp Fresh Parsley (chopped)</li><li>1 tsp Sea salt</li><li>1/4 tsp Black Pepper</li><li>Lemon slices (optional)</li></ul> INSTRUCTIONS:<ul><li>Preheat the oven to 400 degrees F (204 degrees C).</li><li>In a small bowl, whisk together olive oil, lemon juice, garlic, dill, and parsley.</li><li>Arrange salmon fillets in a stoneware baking dish, with space between them. Use paper towels to pat them dry.</li><li>Brush the salmon fillets on both sides with the olive oil mixture. Season both sides with sea salt and black pepper. If desired place a thin lemon slice over each piece of salmon.</li><li>Bake for 10-15 minutes, until the salmon internal temperature reaches your desired doneness: 120-125 degrees F (48-52 degrees C) for medium rare, 130 degrees F (54 degrees C) for medium, 135 degrees F (57 degrees C) for medium well, or 140-145 degrees F (60-63 degrees C) for well done.</li></ul>

Brought to you by Steelhead Food Co.Atlantic Salmon is the species most people refer to as Salmon! Atlantic refers to the actual species as this Salmon is sustainably farm-raised on the Coast of Canada. The flavour of Atlantic salmon is milder than that of wild salmon species. The meat is moderately firm and oily, though not as fatty as the wild chinook, king, and salmon. The flesh colour varies, depending on the amount of pigment in the feed, but generally, Atlantics' meat is a rich orange or pinkish-orange colour.Check out this quick and easy recipe from: wholesomeyum.comOVEN BAKED SALMON RECIPELearn how to cook salmon in the oven perfectly! This easy oven baked salmon recipe is fresh, flavourful, healthy, and ready in 15 minutes.4 6-oz Salmon fillets1/4 cup Olive Oil1 tbsp Lemon Juice2 cloves Garlic (minced or crushed)1 tbsp Fresh Dill (chopped)1 tbsp Fresh Parsley (chopped)1 tsp Sea salt1/4 tsp Black PepperLemon slices (optional)INSTRUCTIONS:Preheat the oven to 400 degrees F (204 degrees C).In a small bowl, whisk together olive oil, lemon juice, garlic, dill, and parsley.Arrange salmon fillets in a stoneware baking dish, with space between them. Use paper towels to pat them dry.Brush the salmon fillets on both sides with the olive oil mixture. Season both sides with sea salt and black pepper. If desired place a thin lemon slice over each piece of salmon.Bake for 10-15 minutes, until the salmon internal temperature reaches your desired doneness: 120-125 degrees F (48-52 degrees C) for medium rare, 130 degrees F (54 degrees C) for medium, 135 degrees F (57 degrees C) for medium well, or 140-145 degrees F (60-63 degrees C) for well done.

Atlantic Salmon Fillets - FRESH

Premium West Coast Canadian - FARMED

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.

Mahi Mahi Portions VP - FROZEN

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

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

Wild Black Cod Fillets - FRESH

West Coast of Canada

Wild Black Cod Fillets - FROZEN

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

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

Lake Erie Wild Pickerel Fillets - FRESH

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

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

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

Product of Honduras

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

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

Wild Sockeye Salmon Fillet

Brought to you by Steelhead Food Co

Haddock Fillets - FRESH

Wild - East Coast Canadian

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

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

Yellow Perch Wild Fillets - FRESH - ON SALE!!!

Brought to you by Steelhead Food Co.$1.85 / per piece These oysters are deep cupped and well defined with a pastel greenish hue. The meats are full with a&nbsp;mildly salty flavour&nbsp;and a sweet clean finish. They are grown in Cascumpeque Bay, Foxley River, Prince Edward Island Canada.

Brought to you by Steelhead Food Co.$1.85 / per pieceThese oysters are deep cupped and well defined with a pastel greenish hue. The meats are full with a mildly salty flavour and a sweet clean finish. They are grown in Cascumpeque Bay, Foxley River, Prince Edward Island Canada.

Live Oysters - CONWAY CUPS - By the Piece

Product of Prince Edward Island

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

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

Icelandic Cod Fillets - Frozen VP

Frozen Cod

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

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

Icelandic Wild Cod Fillets - FRESH

Product of Iceland

Brought to you by Steelhead Food Co.$1.85 / per piece These east-coast oysters have&nbsp;crisp meats and a moderate brine with stony undertones.

Brought to you by Steelhead Food Co.$1.85 / per piece These east-coast oysters have crisp meats and a moderate brine with stony undertones.

Live Oysters - BLACK MAGIC - By the Piece

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.

Shop Steelhead Food Co.

All Products

All Products (180)

Mahi Mahi Fillets - FRESH

Faroe Islands Salmon - FRESH

Cooked Cajun Spiced Crawfish - FROZEN

Sea Change Crab & Pollock Pate - 100g

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

Den Besten - Smoked Rainbow Trout Manitoulin Island - FROZEN

Scotch Boned Smoked Kippers - 200g - FROZEN

Phillips - Wild Crab Claw Meat - 454g

Mr. Amish Canadian Maple Syrup - 454g

Mr Amish Preserved Butter (Salted) - 16oz

Mr. Amish Premium Pancake and Waffle Mix - 1kg

Lake Erie Wild Breaded Pickerel (Walleye) - FROZEN

Like Erie Wild Pickerel Cheeks VP - FROZEN

Lake Huron Wild Lake Trout Portions VP - FROZEN

Lake Erie Wild Burbot Fillets VP - FROZEN

Ocean Wild Smelts - VP - FROZEN

Lake Huron Whitefish Fillets VP - FROZEN

Nickerson - Boned Salted Cod - FROZEN - 454g

East Coast CDN Wild Haddock Fillets VP - FROZEN

Icelandic Pollock Loins VP - FROZEN

Yeeter Snax Dog Treats - 100g

Live Oysters - RASPBERRY POINT - By the Piece

Atlantic Salmon Fillets - FRESH

Mahi Mahi Portions VP - FROZEN

Wild Monkfish Fillets VP - FROZEN

Wild Black Cod Fillets - FRESH

Wild Black Cod Fillets - FROZEN

Lake Erie Wild Pickerel Fillets - FRESH

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

Wild Sockeye Salmon Fillet

Haddock Fillets - FRESH

Yellow Perch Wild Fillets - FRESH - ON SALE!!!

Live Oysters - CONWAY CUPS - By the Piece

Icelandic Cod Fillets - Frozen VP

Icelandic Wild Cod Fillets - FRESH

Live Oysters - BLACK MAGIC - By the Piece

Steelhead Food Co.

Contact