Seafood

Wild Alaskan King Crab legs with the sweet, rich flavour that makes them worth every penny. Crack them open at the table and enjoy every bite.

Wild-caught Argentina Red Prawns with a naturally sweet, lobster-like taste. The shrimp that makes people stop and ask what they're eating.

Scallops wrapped in bacon — a combination that's been winning people over for a reason. Easy to cook and impossible to resist.

Large Black Tiger shrimp in the 16/20 count. Big enough to grill individually and flavourful enough to shine on their own.

Extra-large Black Tiger shrimp in the 8/12 count. Impressive on the plate and great for any preparation where shrimp is the star.

Cooked Black Tiger shrimp in the 13/15 count — already done, just thaw and serve. Shrimp cocktail has never been this easy.

Classic raw Black Tiger shrimp in the 21/25 count. The size that works for pasta, stir-fries, tacos, or anything else shrimp belongs in.

Large Black Tiger shrimp with great size and flavour. A step up from the usual, without going overboard.

Canadian lobster tails that are sweet, firm, and incredibly satisfying. Butter, lemon, and a hot broiler — that's all you need.

Jumbo shrimp in a crispy coconut crust — gluten-free and tropical. Serve with sweet chili sauce and everyone's happy.

Enormous Black Tiger shrimp in the 4/6 count. These are the ones that get a reaction when they hit the table.

Wild Sockeye Salmon pinwheels stuffed with crab meat, ready to bake. Looks like it took hours, done in 20 minutes.

Crab cakes made with real chunks of crab — not filler. Pan-sear until golden and serve with a squeeze of lemon.

Butterfly shrimp in a herb and garlic butter marinade, ready to cook. A quick, flavourful dinner that feels a little fancy without the effort.

Shrimp on skewers, marinated in herbs and garlic. Throw them on the grill or under the broiler and dinner is done in 10 minutes.

Cooked Atlantic lobster claws ready to eat. Add them to a seafood board, toss in pasta, or enjoy them straight up with butter.

Lobster tails stuffed with crab, shrimp, and cream cheese. The kind of dish that makes a night at home feel like a real celebration.

New Zealand greenshell mussels that steam open in minutes with white wine and garlic. Looks fancy, takes almost no time.

Tender calamari in a light sea salt and peppercorn coating. Crispy, flavourful, and ready in a few minutes in the oven or air fryer.

The largest scallops you can get — thick, sweet, and they sear up with a beautiful golden crust. A showstopper for any dinner.

Snow crab claws that are sweet, meaty, and fun to crack open. A great addition to any seafood spread or special occasion dinner.

Snow crab legs with sweet, tender meat inside. Crack them at the table with butter and everyone slows down to enjoy the moment.

Delicate sole fillets rolled around real crab and shrimp in a creamy filling. Looks restaurant-worthy, bakes in 25 minutes at home.

Crispy tempura shrimp with a light, airy coating. Great as an appetizer, in rice bowls, or whenever you want something a little different.