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Breaded Butterfly Shrimp

Breaded Coconut Shrimp

Shrimp Ring 650g

Shrimp Ring 454g

Shrimp Ring 284g

Breaded Popcorn Shrimp

Thai Curry Shrimp Roses

Seafood Appetizer Trio

European Sea Bream

Mediterranean Sea Bass

Wild Pollock Fillets 454 g

Tilapia Fillets 340 g

Crispy Battered Fish Fillets

Wild Cod Fillets

Wild Haddock Fillets

Wild Sole Fillets

Pacific White Shrimp Raw 31-40 ct

Pacific White Shrimp Raw 16-20 ct

Pacific White Shrimp Cooked 21-25 ct

Pacific White Shrimp Cooked 31-40 ct

Pacific White Shrimp Cooked 71-90 ct

Pacific White Shrimp Raw 90-130 ct

Squid Rings

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.