Learn more about where our seafood variety comes form.
Our wild-caught seafood is harvested by fishing vessels from the seafood's natural habitat, from oceans to rivers and lakes. These species have no interference with their natural feeding patterns or habits, meaning they're often susceptible to predators and unreliable food sources. However, their constant movement and variety in diet gives our wild-caught seafood a unique depth of flavor. Local governments often enforce policies to keep their natural populations from being overfished to ensure the longevity of this food source.
Aquaculture is an alternative to catching seafood in the wild, as it can be a sustainable way to grow our food within a controlled environment. Our sustainably raised seafood is harvested in various environments, from traditional aquaculture tanks to open-net pens in natural bodies of water such as oceans, lakes, and ponds. Aquaculture farmers maintain strict standards and provide a balanced and reliable diet that mimics the species’ natural environment without any predators.
Explore our new premium seafood selections from the Mediterranean.
Source: Portugal
Sustainably Farm Raised
Also called Dorade, Sea Bream is widely considered by chefs to be the tastiest fish. Its meat is white and flaky with plenty of sweet flavor. We recommend enjoying our skin-on Sea Bream Fillets baked, pan fried, grilled, steamed, or roasted.
Source: Spain
Wild Caught
Our Octopus Flower — named for the way its tentacles curl like a flower in bloom – comes from Spain, home of the best octopus in the world. Octopus from Mediterranean waters have a delicate, ocean-like flavor without tasting fishy.
Source: Portugal
Wild Caught
Cut from the thickest section of the fish, Cod Loins are like the Filet Mignon cut of a cod fish. Enjoy this white, flaky, and delicate fish with a mild flavor that makes it a popular and versatile pick for seafood lovers.
Source: Portugal
Sustainably Farm Raised
Often called the Pheasant of the Sea, Turbot is known for its exquisite flavor. Our Turbot Fillets have a sweet, mild taste with delicate flesh and fine flake. When preparing Turbot, it’s best to accent its subtle flavor, not mask it.
Source: Portugal
Sustainably Farm Raised
Baking or roasting Turbot whole is one of the best ways of cooking this premium fish. Drizzle with olive oil and lemon juice, and coat with plenty of salt, which will seal in moisture and make the fish succulent but not salty.
Source: Portugal
Wild Caught
Sole is a delicacy of European cuisine, often filleted tableside at restaurants. This delicate white fish has a mild, sweet flavor. We recommend baking or roasting until the flesh easily pulls away from the bone to enjoy this premium fish.
Looking for a quick & easy seafood dinner? From cook-in-bag glazed fillets to seafood with flavored butters, all of these products can be baked from frozen, so you can save time defrosting and start cooking.
Whether you prefer salmon that's mild and firm or flavorful and delicate, we're here to guide you on shopping for different salmon species.
Source: South Pacific Coast (Chile)
Sustainably Ocean Raised
Source: North Pacific Coast (Alaska)
Wild Caught
Source: North Pacific Coast (Alaska)
Wild Caught
Source: North Pacific Coast (Alaska)
Wild Caught
Which type of shrimp is right for you? Learn more about each species to help you decide!
Source: Gulf of Mexico
Wild Caught
Source: Gulf of Mexico
Wild Caught
Source: Gulf of Mexico
Wild Caught
Source: Argentina
Wild Caught
Source: India
Sustainably Farm Raised
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We only serve select areas right now, but are working hard to expand our coverage