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This is the best Coconut Shrimp I’ve tasted. Large Shrimp with a Panko/Coconut crust that is sublime in texture and flavor. 

My favorite Fish Market makes these.

Super easy to heat. Just remove from packaging and bake (from frozen) in a 400f oven for 15 minutes. Easy and delicious!

Ingredients: Shrimp, Panko, Coconut, Flour, Eggs, Cornstarch, salt and sugar.

This is a high end Veal product beloved by serious Chefs and Culinarians around the world. 

Pan searing and finishing in the oven or grilling is the way to go. Don’t overcook- slightly pink in the middle is the goal.

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The latest addition to my premium fresh/frozen fish assortment. This Golden Tile joins the New Zealand Pink Snapper, Icelandic Cod, Bronzini, American Red Snapper, Atlantic Salmon, Steelhead Trout, and Wild Lemon Sole. 

You will not find Golden Tilefish in any supermarket’s “fresh” fish display. Only specialized fish mongers operating first-rate fish markets offer this succulent seafood option. This special fish is a favorite among chefs and culinary professionals worldwide.

As always, pan searing is my favorite cooking method, but baking, poaching, steaming, and even grilling (on foil) are all excellent as well.

I leave the skin on for multiple reasons. One, it’s proof that this is a legit Golden Tile, but, as important, is the skin’s nutrition, texture, and

This is a wild fish!

Normally, I like to pan sear my fish, but this Cod would be great baked or poached/steamed.

First, thaw the fish. You can let it thaw slowly in the fridge overnight, or float the frozen package in room-temperature water for 30-45 minutes, depending on the thickness of the fillet.

Then remove the fish from its vacuum seal by running the knife tip along the perimeter of the fillet. Remove from containment and pat dry with paper towels. 

If you are pan-searing, I prefer a non-stick pan, and it needs to be hot. Avocado oil is best for high temperatures.

Another tip- keep a small brush handy for dispersing the fat. You pour a little oil into the pan and spread it over the bottom. If it’s a non-stick surface, it requires very

It looks like a Salmon but tastes like a synthesis of Trout and Salmon. Elegant flavor profile- delicate but subtly rich and the skin crispens up nicely creating an interesting texture contrast. You can bake, broil, steam, or poach, but my preference is to pan-sear. The skin is delicious, especially when made crispy in a hot pan.

First, thaw the fish. You can let it thaw slowly in the fridge overnight, or float the frozen package in room-temperature water for 30-45 minutes, depending on the thickness of the fillet.

Then remove the fish from its vacuum seal by running the knife tip along the perimeter of the fillet. Remove from containment and pat dry with paper towels. 

To cook, I prefer a non-stick pan, and that pan needs to be very hot. Avocado oil is

You can bake, broil, steam, or poach, but my preference is to pan-sear. 

First, thaw the fish. You can let it thaw slowly in the fridge overnight, or float the frozen package in room-temperature water for 30-45 minutes, depending on the thickness of the fillet.

Then remove the fish from its vacuum seal by running the knife tip along the perimeter of the fillet. Remove from containment and pat dry with paper towels. 

To cook, I prefer a non-stick pan, and that pan needs to be very hot. Avocado oil is best for high temperatures.

Another tip- keep a small brush handy for dispersing the fat. You pour a little oil into the pan and spread it over the bottom. If it’s a non-stick surface, it requires very little fat, and that’s a bonus if you’re

This is one of the most prized fish fillets on the planet- right up there with Chilean Sea Bass, American Red Snapper, Bronzini, and Halibut. You can bake, broil, steam, or poach, but my preference is to pan-sear. The skin is delicious, especially when made crispy in a hot pan.

First, thaw the fish. You can let it thaw slowly in the fridge overnight, or float the frozen package in room-temperature water for 30-45 minutes, depending on the thickness of the fillet.

Then remove the fish from its vacuum seal by running the knife tip along the perimeter of the fillet. Remove from containment and pat dry with paper towels. 

To cook, I prefer a non-stick pan, and that pan needs to be very hot. Avocado oil is best for high temperatures.

Another tip- keep a

This is one of the most prized fish fillets on the planet- right up there with New Zealand Pink Snapper, Chilean Sea Bass, and Halibut. You can bake, broil, steam, or poach, but my preference is to pan-sear. The skin is delicious, especially when made crispy in a hot pan.

First, thaw the fish. You can let it thaw slowly in the fridge overnight, or float the frozen package in room-temperature water for 30-45 minutes, depending on the thickness of the fillet.

Then remove the fish from its vacuum seal by running the knife tip along the perimeter of the fillet. Remove from containment and pat dry with paper towels. 

To cook, I prefer a non-stick pan, and that pan needs to be very hot. Avocado oil is best for high temperatures.

Another tip- keep a small brush

This fish is prized for its delicate white flesh. It has a mild flavor that appeals to the masses and is relatively easy to prepare.

First, thaw the fish. You can let it melt slowly in the fridge overnight, or float the frozen package in room-temperature water for about 20 minutes.

Then remove the fish from its vacuum seal by running the knife tip along the perimeter of the fillet. Remove from containment and pat dry with paper towels. 

To cook, I prefer a non-stick pan, and that pan needs to be very hot. Avocado oil is best for high temperatures.

Another tip- keep a small brush handy for dispersing the fat. You pour a little oil into the pan and spread it over the bottom. If it’s a non-stick surface, it requires very little fat, and that’s a

Finding great breaded products is a challenge indeed. I love this breaded Flounder- it’s light and tasty. Serve with a tarter sauce or mix some ketchup and Mayo together with some chopped pickle. Also makes an awesome fish sandwich.

 These breaded fillets are super easy to work with.

TO BAKE: Place frozen fillets on a lightly oiled baking pan. Or cover the pan with parchment paper and apply non-stick cooking spray.

CONVENTIONAL OVEN: Preheat oven to 425°F and bake for 20-25 minutes.

NOTE: COOK TO AN INTERNAL TEMPERATURE OF 155°F MINIMUM.

INGREDIENTS: FLOUNDER, ENRICHED WHEAT FLOUR (FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER. VEGETABLE OIL (CANOLA OIL, COTTONSEED OIL, AND/OR SOYBEAN OIL), ENRICHED YELLOW CORN

These ribs are crazy good and easy. They are cooked to perfection and simply need to be brought to temperature. Whether on the grill, in the oven, or even in the microwave PLEASE DON’T OVER HEAT.

First thaw- then heat in a low to moderate oven. 325-350f. I like to scrape the bbq sauce out of the containment and spread most of it on the ribs before heating. Remembet just heat and eat- don’t leave in the oven too long 👨‍🍳😊

Thaw in the refrigerator overnight or float in cold water for 15 minutes.

5 racks in each case

12 pieces in each case 

The Norwegians know their Salmon and this Salmon fillet is proof of that. Just thaw overnight in the refrigerator or float in cold water for 15 minutes. Take out of package and pat dry between 2 sheets of paper towels. Best pan seared but can be broiled, baked or grilled. Be careful not to overcook- should be a little pink in the middle.

Note- This is a farm-raised Salmon. Here is my view: as a chef I find the Norwegian farm raised a better dining experience than any wild counterpart. Put another way- if a blind taste test was conducted- the Norwegian Farm raised will crush the wild competitors.

Another great potato side. Kids love these but the adults will enjoy them as well. Super easy to work with. Just bake from frozen in a 425f oven for 25-30 min or until internal temp reaches 165f.
These are another great side for the holiday table.

These are great Hors d’oeuvres. Simply place frozen on a sheet pan- bake in a 375f oven for 10 minutes. Then turn and bake 10 more minutes for a total of 20 minutes. You can serve them whole or cut in half as the filling will not spill out when cut. Honestly- I’d like a ketchup dipping option.😊

INGREDIENTS: FILLING: Seasoned Beef Slices, Water and Modified Food Starch Product [Beef, Water, Dextrose, Modified Food Starch, Salt, Spices (Including Celery Seed), Sodium Phosphates, Tomato Powder, Garlic and Onion Powder, Autolyzed Yeast, Hydrolyzed Soy Protein, Caramel Color, Spice Extractives], Water, Whole Milk Low Moisture Mozzarella Cheese [(Pasteurized Milk, Cheese Cultures, Salt, Enzymes), Potato Starch, Canola Oil and Cellulose Powder Added To Prevent Caking,

VEGETABLE SPRING ROLLS

(Spring Rolls Filled with Vegetables and Seasonings)

These are an elegant hors d’oeuvre option that will be enjoyed by everyone- not just vegetarians. They cook up great in the oven. From the freezer into a 450f oven for 12 minutes. The texture of the finished product was sublime. Crispy exterior and a qualitative vegetable filling that is sure to impress. A soy sauce dipping option of some kind would work nicely.

HEATING INSTRUCTIONS:

Do not defrost.

Deep Fry at 350°F for 4 - 5 minutes.

Conventional oven at 450°F for 11-12 minutes.

INGREDIENTS: Cabbage, Water, Wheat Flour, Celery, Canola Oil, Carrots, Onion, Precooked Long Grain Rice, Vermicelli (Water, Green Mung Beans), Contains Less Than 2%

I’m super excited about these pizza’s. If I had not known the crust was gluten free I would not have noticed. Excellent product.

just pop frozen into a 375f oven for 20-25 minutes. They are great just as they are but you could play with them. The crust is outstanding and substantive. You could top them with some more of your own tomato sauce and shredded mozzarella cheese or sliced pepperoni, fresh basil before baking.

This will be a family favorite whether gluten challenged or not.👨‍🍳😊

INGREDIENTS: CRUST: WATER, CORN STARCH, RICE FLOUR, POTATO STARCH, MODIFIED CELLULOSE, PSYLLIUM FIBER, FRUCTOSE, DEXTROSE, INULIN (CHICORY), EXTRA VIRGIN OLIVE OIL, BROWN CANE SUGAR, SEA SALT, YEAST. TOPPING: TOMATO SAUCE (TOMATOES, BLEND OF EXTRA

Another great item from my favorite Polish Deli. They also make the Polish Potato and Polish Apple Pancakes. The sausage is smoked and fully cooked. Brown in a pan and serve with a good mustard. Potatoe salad in the summer and mashed potatoes/sauerkraut in the winter.

Could also be served on slices of bread like a French Baquette with a little dab of mustard as an excellent hors d’ oeuvre.

The possible applications are endless. One thing for sure- this is delicious sausage.👨‍🍳😊

These are large and tasty. Super easy to prepare. Right from the freezer. Spray cookie sheet with non stick fat. Space wings on sheet pan and bake in a 400f oven for 35-40 minutes. Serve with blue cheese or ranch dressing. They will be a hit at any gathering.

INGREDIENTS: Chicken wings sections, water, wheat flour, modified food starch, sodium phosphates, salt, seasoning (salt, oil of garlic). Blanched in vegetable oil. COATED WITH:

Hot sauce (fresh red ripe peppers, distilled vinegar, salt), water, soybean oil, chili pepper, cellulose gum, salt, xanthan and guar gum, spice extractives.

CONTAINS: Wheat.

PREPARATION: Appliances vary, heating times are approximate.

Heat fully cooked wings to an internal temperature of