NO PRESERVATIVES, NO ADDITIVES
Recipes
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
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.
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.