12 pieces in each case

This Tuna has very little fat- it is best prepared rare. I would strongly caution against grilling because its very difficult [not impossible] to achieve the precise targeted doneness. My recommendation is to pan sear but even this has to be done with focus. Get your pan VERY HOT add a little neutral oil [ex. canola] – season both sides of Tuna with a little salt and pepper- lower no more than 2 pieces of Tuna at a time into the pan- 45 seconds on each side- THAT’S IT! When taking out of pan place SPACED OUT on serving plate. If the Tuna is to close to each other they will continue to cook each other beyond normal carry over cooking. I suggest slicing the Tuna and fanning out on the dinner plate to show off the nice rare center. Any sauce should

4 pounds in each case Add To Order

The work is already done with these cooked shrimp. All you have to do is thaw and eat. These shrimp are not designed for cooking. However if you add to a stir fry or any other cooked preparation please add at the very end so as to just bring to temperature.

10/8oz lobster tails in each case

Wild caught and arguably the best warm water tails.

4 pounds in each case

These are huge shrimp (6-8 to the pound). Great on the grill or sautéed these shrimp are sure to please all who partake!

5 pound in each case

One look at my Tilapia fillet and you know it was frozen right out of the water. This is a very mild fish perfect for training children to develop a palate for seafood. Best pan seared, baked or broiled. Thaw overnight in the refrigerator or float in cold water for 20 minutes.

12 pieces in each case

This prepared item is a favorite for it’s ease of preparation and flavor profile. For those nights you don’t want to cook but still want something special for the dinner table. Right from the freezer into a 350°f oven for 20-23 minutes. All ovens are different so err on the side of less cooking time. Nothing worse than over cooked fish.

5 pounds in each case 

This pacific treasure is one of the premier fish on our planet. This is a 100% usable fillet completely devoid of skin and bones. Just thaw overnight in the refrigerator or float in cold water for 20 minutes.When ready to cook remove from package and pat dry between 2 sheets of kitchen towels. This Halibut is best pan seared, baked or broiled. Don’t forget to season- a little salt and pepper goes a long way.

12 10 oz steaks in each case

The Strip is usually the choice of steak aficionados the world over. The Strip is considered to be the most flavorful of the premium cuts. The Angus is grain fed and a superior product in general. Great for the grill and pan. Thaw overnight in the refrigerator or float in cold water for 20 minutes. Don’t forget to season- a little salt and pepper goes a long way. Also these are center cut so no unpleasant vein steaks.?‍?

14 per case  

I love these crab cakes for their flavor, excellent calorie/protein ratio, and super easy preparation: right from the freezer, into a 400°F oven for 25 minutes.

Optional: brush with melted butter before baking.

Ingredients: Blue Crab, Milk, Mayonnaise (Soybean oil, Whole Eggs, Vinegar, Water, Egg Yolks, Salt, Dextrose, Sugar, Lemon Juice) Cornmeal, Butter, Red Peppers, Onions, and seasonings.

Contains: Eggs, Milk, Shellfish

Calories 160 per crab cake

Carbs 7 grams

Protein 15 grams

Sodium 290 mg

These are one of my customers favorite. Simply follow directions on the box and watch the happy faces. 

Made with authentic key lime juice. The presliced feature allows you to take out of the freezer- just what you need.

This is a favorite among the kids. Pre sliced so you just take out of the freezer what you need.

Thaw cake slices in refrigerator before serving

Best served slightly chilled

Add whipped cream and raspberries

Refrigerator shelf life- 14 days

This is a dense chocolate product- very rich and Gluten Free.

This is a straight forward excellent Cheesecake. High quality product that’s pre sliced so you just take from the freezer exactly what you need. Good stuff!

This is a classy dessert. Pre sliced so you only take out of the freezer what you need. If you like chocolate mousse you’ll love this cake.

This is a great soup product – loaded with crab and screams premium soup preparation. Simply heat and eat.

INGREDIENTS: Milk, Blue Crab, Half and Half, Heavy Cream, Water, Salted Butter, Onions, Wheat Flour, Beef Broth, Ground Mustard, Celery Seed, Black Pepper, Seafood Seasoning, Hot Sauce

Contains MILK, SHELLFISH, WHEAT

Directions: Simply thaw and heat – that’s it!

6 Pints in each case

Thin slices of lightly breaded Eggplant rolled with a Ricotta cheese filling. Just follow directions and finish with shredded Mozzarella for a nice bonus touch. Also this is another all natural prepared item with great ingredients.

From my great customer- “I put a layer of sauce in the bottom of a Pyrex dish, put the eggplant on the sauce and bake at 350 covered for 30 min.  I add sauce and mozzarella  cheese to the top and bake uncovered for another 10 minutes.”

30 pieces in each case

I really enjoy this tasty side dish. I’ve had them with steak, fish, and Chicken. They work with practically anything and a welcome addition to my growing selection of side dishes.

Super simple to prepare. Best thawed and then baked in a 350°f oven for 20 minutes. But you can cheat a bit and pop into oven directly from the freezer for 25-28 minutes (350°f).

Think fish sticks but in the shape of Chicken fingers. I love these Flounder Fingers.

Right from the freezer on to a cookie sheet. Keep some separation between them.

Bake at 375f for 12-14 minutes.

For best results spray pan with a little non stick spray and flip tenders at the 6-7 min mark.

Note: they are a little spicy for those sensitive to spice. Just a “little” spicy!

From New Zealand, this rack of lamb is quite the delicacy. This is a grass fed product that can be roasted whole or cut into chops for grill/sauteed work.

Veal is difficult to find in any store these days. These thin cutlets are cut from the Top Round of Veal which results in a premium product. These thin cutlets will thaw quickly. Great for breaded veal dishes.

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.

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

5 racks in each case

We have never used a more popular Pork Chop. These monster Chops are a pound each and maintain their moistness and tenderness beyond that of typical Pork products hence the popularity. Sure to impress at any culinary gathering.

8 1lbs chops in each case

Here’s what I love about this product. The tenderloin is lean and tender. You can cut into little medallions or cook it whole and then slice. Beef Filet Mignon are cut from the Beef tenderloin. Pork Filet Mignon are cut from this the Pork Tenderloin.