The claw and knuckle meat are steam-cooked, immediately cooled, and then extracted from the shell. Throughout this process, the meat is inspected for quality and then weighed into two-pound bags. After packaging, the bags are frozen using a blast freezing method. Ready for turning into lobster rolls, lobster crepes, lobster pot pies, lobster salads and any other creation you can think of!
Item 48408 – 6/2 lb. frozen case
Crane Bay Hamachi’s high fat content and superior flavor wonderfully adds to light dishes such as Hamachi Crudo and Hamachi Poké.
Harvested only during cold winter months to ensure high fat content and processed with 100% tasteless smoke by Hinoki wood to keep its original flavor. Each Hamachi Loin case contains both top loin andbelly loin, providing premium cuts of the entire fillet for more specialized menus.
Item 48527 – 11 lb. frozen case
Item 48526 – 1.5 lb. avg. frozen
Cooked Louisiana farmed crawfish tail meat from Fruge Farms.
Item 48370 – 25/1 lb. frozen case
The American Paddlefish, lives in the slow-flowing waters of the Mississippi River, Missouri River, Yellowstone River, Ohio River and Oklahoma River systems and was historically found in the Great Lakes. The American Paddlefish is one of the largest freshwater fish in North America.
Raised in Kentucky and hand packed for freshness, Kentucky Spoonfish Caviar is uncommonly mild and flavorful with rich luscious bright berries. A favorite with some of America’s best chefs.
Each 12 oz. package contains two individually-sealed, 6 ounce portions of raw, frozen, skinless and boneless Chilean Sea Bass.
Did you know that before 1977 Chilean Seabass was known as Patagonian Toothfish? Marketers changed the name to make it more appealing, and gourmands learned that this white, flaky Codfish is delicious no matter what it’s called. Because of its high oil content, Chilean Seabass is versatile in the kitchen and remains one of the healthiest options for seafood. Wixter’s Chilean Seabass is exclusively sourced from producers that meet the highest international sustainability standards. This is extremely important for preserving wild stock of this deep-sea delicacy, which is caught along the continental shelves in the southern oceans.
Cooked Spanish octopus legs are tender and easy to prepare. Wild caught.
Made in Louisville, Kentucky by Shuckman’s Fish Co. and Smokery.
Ingredients: Salmon, sugar, salt, spices, rice flour.
Main Bay, Alaska – Wild caught
Item 48112 – Whole H&G fish 4-6 lb. each
Item 48111 – Fillets per pound
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Sashimi grade Yellowtail (Katsu Hamachi) Crane Bay Brand
Harvested only during cold winter months to ensure higher fat content, superior flavor and firm texture.
Item 48527 – 11 lb. frozen case
Wixter’s Yellowtail is harvested exclusively from its native waters off the southern coast of Australia, where the cold, icy seas remain pure and untouched. A majestic ocean swimmer that is sometimes called kingfish by locals, Yellowtail is a refined delicacy on the plate. Prized by Japanese sushi masters for its subtle sweetness, Yellowtail is delicious raw, cured in lime juice, slow cooked, pan fried, or grilled.
Item 24151 – 12/12 oz. case
