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Pan-sear straight from frozen in a hot oiled pan, 5 minutes skin-side down, then 5 flesh-side down, until 145°F and flaky.
Bake a full-side Chilean coho fillet for an easy, delicious meal in about 20 minutes.
Pan-sear or bake Chilean Coho salmon to a tender, flaky finish without overcooking.
Pan-fry halibut in olive oil for crispy edges and tender, flaky flesh in under 10 minutes — finish to 145°F internal.
Ultra-premium Miso Black Cod bakes at 450°F in 20-25 minutes for a classic Japanese dish.
Ora King Salmon, the wagyu of seafood, bakes or pan-sears best pulled at 125°F. The USDA recommends 145°F.
Broil, sauté, or grill cobia for a meaty, buttery fish that takes well to any quick-cook method.
Snow Crab arrives pre-cooked; broil, steam, saute, or grill until heated through.
Pre-marinated lemon and herb butter scallops cook fast in the oven, on the grill, or on the stovetop with consistent results.
Pre-marinated blackened scallops with smoked butter, ready for the oven, grill, or stovetop.
Pre-seasoned lemon and herb butter wild cod cooks evenly in the oven, on the grill, or on the stovetop — minimal prep, maximum flavor.
Thaw 8-10 hours in the fridge, then bake at 400°F for 12-16 minutes, grill skin-side down 5-8 minutes, or sear in a skillet.
