From special occasions to weeknight meals,
Ocean Jewel provides healthy, sustainable seafood meal
options that are good for you and the planet.
WHY EAT FISH
TWICE PER WEEK?
Fish is low in fat and calories, but rich in vitamins D and B2, calcium, phosphorus,
iron, zinc, iodine, magnesium, potassium and Omega 3s.
Eating fish can lower blood pressure, help reduce the risk of a heart attack or stroke,
and may decrease risk of depression, ADHD, Alzheimer’s and diabetes.
Canadians have been enjoying the quality
and safety of Ocean Jewel seafood products since 1988!
: NO PRESERVATIVES, NO ADDITIVES
Introducing the Ocean Jewel Encore™ seafood line which brings you seafood as nature intended. Featuring a variety of sustainably sourced fish including Cod, Salmon and Haddock that are portioned for simple meals, special occasions, and more. Explore new ways to incorporate seafood into any meal of the day and try these easy-to-prepare, healthy and delicious recipes that your family will love!
Shrimp Ring 227g
Shrimp Ring 284g
Shrimp Ring 454g
Shrimp Ring 650g
Breaded Butterfly Shrimp
Breaded Coconut Shrimp
Mediterranean Sea Bass
Seared and Sliced Ahi Tuna Steaks
Ocean Jewel Encore™Pacific Salmon Portions
Ocean Jewel Encore™Cod Fillets
Ocean Jewel Encore™ Haddock Fillets
Pacific Salmon Portions
Wild Argentinian Shrimp PDToff 16 20 count 454g
Wild Argentinian Shrimp PDToff 16 20 count 908g
Wild Argentinian Shrimp PDToff 20 40 340g
Cooked Shrimp 61 70 count CPTO
Cooked Shrimp 71 90 count CPTO
Raw Shrimp 26 30 count EZ Peel
Raw Shrimp 51 60count EZPeel
Whole Cooked Lobster 2 pack
Wild Argentinian Shrimp EZ Peel 16 20 count 454g
Cooked Blue Mussels 907g
Most fish and seafood can be baked, pan fried, poached, microwaved or grilled.
According to Ontario’s Ministry of Health, fish and seafood should be cooked to an internal temperature of 70°C / 158°F.
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.
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.
Preservation is the only way to guarantee the future of the environment and our oceans. As leaders in the fish and seafood industry, it is especially important to play a guiding role. Our sustainability policy is how we make preservation a reality. It’s practical so we can set achievable goals, and it’s relevant so we can contribute in a meaningful way.