Maine Lobster Tails

Maine lobster tails are known for their sweet flavor and tender meat. Wild-caught from the frigid waters of Maine’s rocky coastline, a fishery rich with history and traditions that ensure quality and sustainability. 

There are many options for cooking lobster tails using an outdoor grill or in the kitchen with the oven or stove top. Boiling is a great way to prepare lobster tails. It’s fast and doesn’t require any special equipment.




  1. Boiling is convenient when making surf and turf it’s easy to coordinate cooking times to serve the steak and lobster hot at the same time.

  2. Gently thaw lobster tails overnight in the refrigerator. To prevent lobster tails from curling, run a wood or metal skewer lengthwise through each tail.

  3. Fill a pot large enough to cover the lobster tails with water and bring to a rolling boil.

  4. Reduce to a simmer and add salt – about a tablespoon per quart.

  5. Add the 6 to 7 oz. tails to the boiling water and cook for 5 to 6 minutes. Check the internal temperature (you can insert in the thin underside) and target 140°F. Do not overcook.

  6. Immediately remove lobster tails from the boiling water and immerse in cold water or place on a bed of ice to stop them from cooking.

  7. Serve with melted butter. Feel free to add crushed garlic or lemon juice to the butter for a flavor boost. A sprinkling of chopped parsley or chives adds a pop of color and freshness.
Boiled Lobster Tails


Pacific King Salmon

King salmon is considered the most delicious species because of its buttery texture and rich flavor. Wild caught using hook and line to ensure the best quality and sustainability. A fast way to cook our King Salmon is to use a skillet or grill. Brush with olive oil and season with salt and pepper. Cook the fillets, skin side down over medium high until the skin is crisp, then flip over and finish for two more minutes. 




  1. Fully defrost the salmon in the refrigerator for at least 8 hours. 

  2. Pat salmon dry and brush both sides generously with olive oil. Season with salt and pepper on both sides of the fillets 

  3. Heat clean grill to medium/high (about 400°F).

  4. Grill for 7-9 minutes until the skin is crispy and the fish is moist and medium rare. Flip the salmon and cook 2 minutes. Remove from the grill.

  5. Serve skin side up so you do not lose the crispness off the skin. Garnish with lemon slices. 
Grilled King Salmon


Northwest Pacific Halibut

Halibut is one of the most highly prized catches known for its mild flavor, white flesh and satisfying firm texture. Our halibut filets are low in fat but high in Omega 3 Fatty Acids. When the flesh starts to flake you will know that the fish is ready to come off the heat and rest before serving it.




  1. Fully defrost the halibut in the refrigerator for at least 8 hours. 

  2. Heat oven to 425°F.

  3. Brush filets with olive oil and season with salt, pepper and paprika.  

  4. Arrange the filets in an ovenproof baking dish.

  5. Bake for 9 to 10 minutes or until the halibut is opaque and the flesh just begins to flake. 

  6. Remove from the oven and serve with lemon wedges.
Baked Halibut


Pacific Black Cod

Sablefish has a silky, creamy, white flesh. In addition, its high-fat content makes it forgiving to the novice cook because the fat acts as a buffer against overcooking.




  1. Fully defrost the cod in the refrigerator for at least 8 hours. 

  2. Pat cod filets dry and season with both sides with salt and pepper.

  3. Heat oil or butter in a skillet over medium high.

  4. Place the filets in the hot pan and cook for 2 to 3 minutes. Do not disturb. The filets will release on their own when the underside is golden and crisp. Flip and cook on the other side. 

  5. When the filets are opaque and the flesh flakes apart, the fish is ready.

  6. Garnish with lemon slices herbs. Serve. 


Gulf Coast Shrimp

Wild Gulf Shrimp are peeled and deveined so they’re recipe ready. They make it easy to go from start to finish in just a few minutes. They’re easy to cook on a grill. Simply stack on skewers, baste with oil and set on a hot grill, turning once. For a quick stir fry, thaw and cook with seasonal vegetables, ginger, and soy sauce. Just add steamed rice and you’ve got dinner. 


Easy, savory and satisfying. Sweet Wild Gulf Shrimp are sauteed in a butter and white wine sauce. Add a side of a thick crusty bread and a green salad to round out the meal.


  • 1 - 10 oz. pkg Wild Gulf Shrimp
  • 6 – Whole garlic cloves, skins removed
  • 2 – Garlic cloves, minced
  • 1 teaspoon red chili flakes (add more if you like spicier shrimp)
  • 3 tablespoons olive oil
  • 1 cup dry white wine
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon white wine vinegar
  • 2 tablespoons Italian parley, coarsely chopped


  1. Heat olive oil in a large skillet over medium high heat. Add whole garlic cloves and sauté for 5 minutes to soften. Add minced garlic and chili flake. Sauté for 2 to 3 minutes. 

  2. Add white wine and allow to reduce slightly and cook off alcohol, about 5 minutes. 

  3. Add shrimp and gently stir to cook all sides. About 3 to 4 minutes or until shrimp reach 120°F. Remove skillet from heat. Add vinegar, lemon juice and parsley. Stir to mix. 

  4. Transfer to two bowls and serve.


Atlantic Sea Scallops

A fast and delicious way to prepare sea scallops is to sear them in a pan. Be sure to pat the scallops to remove excess moisture. This will help achieve a nice crisp sear. Heat 2 teaspoons vegetable oil and 2 teaspoons butter in a skillet over medium high heat. Place scallops in the hot pan and sear for 1 ½ to 2 minutes. Flip them over and sear the other sides for another 1 ½ to 2 minutes. Remove from the pan, lightly season with salt. Serve.



  • 1 package, 8 count Atlantic Sea Scallops
  • Fresh ground pepper
  • 2 tablespoons neutral vegetable oil (grapeseed, canola or avocado oil)
  • 3 tablespoons butter, cut into 3 pieces
  • 2 tablespoons minced shallot
  • ¼ cup vermouth or dry white wine
  • 1 tablespoon fresh tarragon, finely chopped
  • 1 tablespoon flat-leaved Italian parsley, finely chopped


  1. Completely thaw scallops. Pat the scallops dry with paper towels. Just before cooking, season the scallops with salt and pepper.

  2. Heat the oil in a skillet over high heat until just smoking. Arrange the scallops in skillet so there is space between. Cook for 2 minutes without touching, then flip over and cook for 2 minutes on the other side, again without touching them. 

  3. Remove the scallops from the pan and divide between two plates.

  4. Turn the heat down to medium, add in 1 tbsp butter and the minced shallot and cook until the shallot has softened, about 2 minutes.

  5. Pour in the wine and deglaze the pan while stirring up all the brown bits at the bottom of the pan. Let the wine reduce by half, about 90 seconds.

  6. Stir in the herbs followed by the remaining butter, bit by bit so that your sauce doesn’t break.

  7. Pour sauce over your plated scallops and serve immediately.