Packed and portioned so you can thaw and use as much or as little as needed, each order comes with:
- Five 2-serving 10 oz packs of Wild Gulf Shrimp (each containing about 14 shrimp)
- Four 2-serving packs of Northwest Pacific Cod (each serving weighing about 6 oz)
18 servings total.
Factory farmed or imported fish, antibiotics, preservatives.
Our methods are more humane and sustainable. Buying US fish means supporting US fishing initiatives.
Wild Gulf Shrimp
Defrost
Keep shrimp frozen until ready to use. Then thaw under refrigeration. Once defrosted, best to cook right away.
Prep
Drain excess liquid and gently pat shrimp dry with a paper towel. Season simply or get creative.
Our Suggestion: A sprinkle of salt, a dash of olive oil, and a crack of fresh black pepper.
Cook
Sauté: Pre-heat a lightly-oiled pan on medium-high heat. Add shrimp and cook for 2 minutes on each side.
Poach: Bring lightly-salted water to a high boil (with stock vegetables or broth if desired). Add unseasoned shrimp and turn off heat. Let shrimp sit for 6-8 minutes before removing.
Northwest Pacific Cod
Defrost
Keep fish frozen until ready to use. Then thaw under refrigeration. Once fully defrosted, cook and enjoy right away.
Prep
Drain excess liquid and gently pat fish dry with a paper towel. Season simply or get creative.
Our Suggestion: A sprinkle of salt, a dash of olive oil, and a crack of fresh black pepper.
Cook
Sauté: 5 minutes in a lightly-oiled, pre-heated pan on medium-high heat. Flip and let stand for 1 minute before removing from heat.
Bake: 9-11 minutes on a lightly-oiled baking sheet at 325F (pre-heat oven).
