Much like their sister product the Shrimp Fritters they are pre fried and oven ready. Just follow the simple cooking instructions below.

They are great as an appetizer, main course, or side. A tasty treat to be sure!

Ingredients: Shrimp, Wasabi crab spread

(crustacean shellfish (blue crab) milk, cucumber, wasabi, artichoke hearts, butter, onion, Worcestershire, anchovy, soy, salt, pepper. Celery, Mayonnaise

(soybean oil, whole eggs, yolks, distilled vinegar, salt, sugar dextrose, lemon juice concentrate, calcium disodium, natural flavors.) Celery seeds, Egg roll wrapper

(bleached wheat flour, water, dried egg yolk powder, corn starch, wheat gluten, salt.

CONTAINS: SHRIMP, CRAB, MILK, FISH, SOY, EGGS, WHEAT

COOKING INSTRUCTIONS: From defro

These are super tasty treats. Just follow the easy cooking instructions below.

The large Fritters can be used as an appetizer, main course, side. Cook one off and apply as you see fit. One thing is for sure they are delicious!

Ingredients: Shrimp, Cheese, Crabmeat, whole Milk, bleached wheat flour, butter, bread crumbs, celery, onions, malted barley flour, red peppers, green peppers, eggs, mustard powder, seasonings, niacin, iron, thiamin, mononitrate, fibloflavin, water, vinegar, corn sweeteners, natural flavorings.

Contains SHRIMP, CRUSTACEAN (CRAB) EGG, WHEAT, SOY, MILK

Cooking instructions: from a defrosted state. Heat in 400f oven for 15 minutes to internal temp of 165f

 I love these mini Crab Cakes. They are perfect as a hors-d’oeuvre or appetizer. They are tasty enough that no sauce is needed- but a remoulade or even a tarter sauce would compliment them nicely. Super easy to work with- from frozen into a 400f oven for 13-14 minutes.

I love these Shrimp treats. The moist/saucy filling make these a complete entertainment tool- no sauce necessary. These are perfect for any holiday/football event and good to have around in general. I use the term mini but they are of ample size.

INGREDIENTS: Shrimp, whole milk, bleached wheat flour, butter, bread crumbs (wheat flour, sugar, salt, powdered cellulose to prevent cracking, natamycin to protect flavor), celery seed, malted barley flour, red peppers, green peppers, eggs, mustard powder, niacin, iron, thiamin, mononitrate, fibloflavin, water, vinegar, corn sweeteners, natural flavorings. 

CONTAINS 

SHRIMP, EGG, WHEAT, SOY, MILK

COOKING INSTRUCTIONS: FROM FROZEN- BAKE AT 400f FOR 15-17 MINUTES

5 pounds in each case

This is one of the most versatile fish on the planet.
It’s a firm filet so it can be grilled with relative ease. Pan seared- baked- broiled- poached- this fish can handle it all. It also has a pleasant flavor without being bland. The filets are physically gorgeous as well.

14 Crab cakes in each case Add To Order

These crab cakes are the best I’ve tasted. Thaw and gently flatten. In a non-stick pan-brown for 90 seconds on each side (in a little bit of oil).I like to put a teaspoon or so of Whole Butter in to the hot oil just before laying the Crab Cakes in the pan. Another option is baking them as is from frozen in a 385f oven for 20 minutes. Brushing with a little melted butter first is a good idea. But it should be noted- my preferance is the thaw and brown in a pan technique.

INGREDIENTS: Crab (Blue), Whole Milk, Mayonaise (Soybean Oil, Whole Eggs, Vinegar, Water, Egg Yolks, Salt, Dextrose, Sugar, Lemon Juice), Bread Crumbs (Plain Wheat), Wheat Flour, Salted Butter, Red Peppers, Onions, and Seasonings.

13 pieces in each case Add To Order

The Tortilla Crusted Tilapia with Chipotle and Lime is a real treat. Just heat and eat. It has a light spice heat- just hot enough to give it a little edge but  not spicy. This is a universally enjoyed fish item that is flavorful and super easy to prepare.

Simply bake (frozen) in a pre heated 385°f oven for 23 minutes.

4 pounds in each case

This wild caught treasure is a New Zealand fish. Known for its mild but elegant flavor profile- it is best pan seared but also bakes well. This is a thin fillet so be careful not to overcook. Just thaw overnight in the refrigerator or float in cold water for about 10 minutes.

5 pounds in each case

This is a wild caught fillet considered the Rolls Royce of fish fillet.This Sea bass has a distinctive flavor and texture so if you do not have a relationship with this fish I would encourage you to try it in a  good restaurant first before purchasing a whole box. best pan seared, baked or broiled. Just thaw in the refrigerator overnight or float in cold water for 20 minutes.

2 trays in each case

This is a quality not quantity product. The Bacon is par cooked which is a big bonus. Very easy to work with and a pleasure to serve and eat.

From thawed- space 1/2 inch appart on sheet pan and bake at 400f for 16-18 minutes.
If you’re in a hurry- cook from frozen for about 19-21 min. KEEP AN EYE ON THEM 👨‍🍳😊

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.

5 pounds in each case 

These are as large as Sea Scallops get. They are dry’s so they have never soaked in a preserving liquid. Just thaw and cook. Like all my raw seafood items I recommend patting the scallops dry between 2 sheets of kitchen towels. I love pan searing the scallops in light olive oil. Don’t forget to season- a little salt and pepper goes a long way.

12 pieces in each case

This is the meatiest of the premier fish. Naturally endowed for the grill this dense fillet is my personal favorite fish. Just thaw overnight in the refrigerator or float in cold water for 15 minutes. When ready to cook remove from package and pat dry between 2 sheets of kitchen towels. Best grilled but can also be pan seared, baked or broiled. Don’t forget to season- a little salt and pepper goes a long  way.

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.

4 Pounds in each case

These are large peeled and deveined shrimp that are individually quick frozen so you just take out of the freezer what you need. These shrimp are great for the sauté pan. Perfect for Shrimp Scampi and ideal for stuffing. Thaw and pat dry between 2 sheets of kitchen towels. Don’t forget to season- a little salt and pepper goes a long way!

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.

14 per case

These crab cakes are the best I’ve tasted. Thaw and gently flatten. In a non-stick pan, brown for 90 seconds on each side, in a little bit of oil. Or you can bake right from frozen at 385°f for 20 minutes. For best results brush with a little melted butter first.

INGREDIENTS- Crab (Blue), Whole Milk, Mayonnaise (Soybean Oil, Whole Eggs, Vinegar, Water, Egg Yolks, Salt Dextrose, Sugar, Lemon Juice), Cornmeal, Salted Butter, Red Peppers, Onions, and Seasonings.

Contains- Egg, Milk, Shellfish, Soybeans

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

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!