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from

weeknight

meals…

…To special

occasions

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Popcorn Shrimp

Shrimp Ring 227g

Shrimp Ring 284g

Shrimp Ring 454g

Shrimp Ring 650g

Tempura Shrimp

Breaded Butterfly Shrimp

Breaded Coconut Shrimp

European Sea Bream

Mediterranean Sea Bass

Seared and Sliced Ahi Tuna Steaks

Tilapia Fillets

Ocean Jewel Encore™
Pacific Salmon Portions

Ocean Jewel Encore™
Cod Fillets

Ocean Jewel Encore™ Haddock Fillets

Pacific Salmon Portions

Cod Fillets

Haddock Fillets

Wild Argentinian Shrimp PDToff 16 20 count 454g

Wild Argentinian Shrimp PDToff 16 20 count 908g

Wild Argentinian Shrimp PDToff 20 40 340g

Bay Scallops

Cooked Shrimp 61 70 count CPTO

Cooked Shrimp 71 90 count CPTO

Raw Shrimp 26 30 count EZ Peel

Raw Shrimp 51 60count EZPeel

Seafood Mix

Squid Rings

Whole Cooked Lobster 2 pack

Wild Argentinian Shrimp EZ Peel 16 20 count 454g

Cooked Blue Mussels 907g

Lobster Tails 170g

SAFE SEAFOOD HANDLING TIPS

Most fish and seafood can be baked, pan fried, poached, microwaved or grilled.
According to Ontario’s Ministry of Health, fish should be cooked to an internal temperature of 70°C (158°F).  Shellfish and crustaceans, for example, crab, lobster, shrimp, clams, mussels, oysters, scallops should cook to an internal temperature of 74°C (165°F). When cooking clams, mussels, oysters and scallops in shells, throw away any that don’t open.
If you are cooking defrosted fish fillets, pat both sides well with a paper towel to remove excess moisture before cooking. 

Unless fish or seafood is categorized as “sushi grade” it should not be eaten raw.

Thawing Fish

Method 1: Thaw frozen fish and seafood gradually by placing it in the refrigerator overnight.
Method 2: Seal frozen fish and seafood in a plastic bag. Seal the bag and immerse it in cold water, then put a small slit in the bag and microwave it on the “Defrost” setting. Stop the microwave when the fish is still icy but pliable, so that the fish is thawing but not beginning to cook. Food defrosted in the microwave should be cooked as soon as possible after thawing.