Cod is long-prized for its dense, juicy flake and sweet, delicate flavor. A classic broiled with butter and breadcrumbs, or we love it pan-roasted with garlic, tomatoes and olives. We deliver ours skinless - cook it gently. Cut into thick, loin-end fillets totaling 3 lbs.
Beloved for its big white flakes, haddock baked with buttery breadcrumbs is a New England tradition. Beautiful in chowder, too.
We're crazy about pollock, which you'll recognize as cod's cousin, though it has a slighty more delicate texture.
Prized for its luscious, dense texture and juicy, clean flavor. Stands up beautifully to a crisp searing, too.
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.