Delicate, white flounder fillets, delivered skinless and ready for a quick, buttery sauté or for slicing into crudo.
Our monk will make a believer out of you. Rounded, meaty tail fillets, valued by chefs for their scallop-like texture and sweetness.
Harpooned and cut into hefty steaks, our swordfish grills up juicy and sweet, and it's great with savory salsas.
Selected for its true-salmon flavor and richness, and also because it's sustainably farmed. Skin-on fillets.
Big, juicy, and great on the grill. Our yellowfin steaks are sashimi grade: serve them rare.
We selected these wild shrimp for their clean, sweet flavor. They cook up plump, with an almost crisp snap. A peel-n-eat shrimp boil is always fun. Or give them a quick sauté in olive oil with lots of garlic and a pinch of red pepper flakes. These are jumbos, so each 2-pound package contains about 45 shrimp. Because fresh shrimp are so delicate, we deliver ours frozen, tail-on, in 2 lb. bags––thaw gently in the fridge.