Our OFFERINGS

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Salmon from the Faroe Islands is renowned for its superior quality and taste. The meat of the Atlantic salmon has an attractive pink color, and is flaky and moist. The Faroese salmon has a pure, rich and intense flavor and a supple, creamy texture. 

Chilean seabass is a white and flaky fish that tastes similar to cod. When it is properly cooked, it should have a smooth and buttery feel and taste. It can be cooked in almost any way imaginable and the spice options for it are endless. 

Swordfish is a mild-tasting, white-fleshed fish with a meaty texture. It is sold exclusively in steaks. Its mild taste makes it a particularly good choice for those who are unsure if they like fish. 

Cod has a very mild, milky flavor. Cod is nice and flaky, but it's firm enough to stand up well to baking and broiling. Since it's a milder fish, we like to add flavor with citrus, herbs or spices. 

Whitefish is considered one of the best-eating freshwater fish there is. Because the fish lives in icy northern lakes, the meat has a high fat content, making it an excellent candidate for smoking. The mild flavor is more like salmon than trout. The meat is medium-firm with a large flake. 

Grouper has a very mild flavor (somewhere in between seabass and halibut) with a light, sweet taste and large, chunky flakes, almost like lobster or crab. Thanks to its subtle flavor that easily absorbs dressings and marinades, grouper is excellent however you serve it. 

Red snapper has a slightly sweet, gentle, and nutty flavor. Its meat is moist, lean, and has a firm texture that makes it very adaptable to most ingredients. Red snapper taste is mild; hence it does not have the “fishy” sense of taste similar to other varieties. 

Mahi mahi is a mild-tasting fish with a faintly sweet undertone. It has a stronger “fishy” flavor than white fish like haddock or cod but tastes milder than swordfish. Larger, mature fish generally have a stronger taste than younger ones. 

Alaskan king crab have a sweet and succulent flavor with moist, firm and rich meat. The claw and leg meat is somewhat firmer than the body meat. All crab legs are harvested from the icy waters of the Bering Sea & North Pacific Ocean. 

Cooked tilapia flesh is white, tender and somewhat firm with a flaky texture. Taste is largely determined by the growing environment — water quality and feed — but good-quality tilapia tastes mild and sweet. Most tilapia is sold when the fish weighs about 1 1/2 pounds. 

Catfish has a unique taste. It has a sweet, mild, and moist taste with firm flesh that has less flake, compared to some other whitefish. Unlike most fish, the farmed catfish are more preferred, rather than the wild variety. 

Well-cooked octopus has a similar texture and taste as lobster. Its texture and smell are characteristic of the meat, while its flavor is mainly influenced by the ingredients used in the cooking. The  fishing grounds of Morocco supply most of the market. 

Calamari is a type of squid prepared in a number of tasty ways. 

When marinated, It’s very good at absorbing spices and aromas, making every bite an explosion of different flavors that mix together perfectly. The deep-fried version has a crunchier exterior, while still remaining tender on the inside.

Ora King produces an exceptional King Salmon with a bright silver skin and bright orange flesh. You'll notice the elegant balance of savory flavor with a soft, buttery texture that's complex, yet delicate. 

Yellowfin tuna has a mild, meaty flavor — similar, some say, to swordfish. It's more flavorful than albacore, but leaner than bluefin. The meat is bright red in its raw state but, when cooked, turns brown to grayish-tan, firm and moist, with large flakes. 

Branzini is a mild white fish popular in Italian cuisine and usually roasted whole and served with lemon. Also called European bass, the fish has been showing up on menus around the country and world as chefs and diners enjoy branzini's sweet, flaky meat. 

Walleye is a freshwater fish whose finely flaked fillets have a subtle, sweet flavor with low levels of fishiness. Its' texture is firm yet delicate with a buttery mouthfeel.

Fresh perch has moist, translucent, deep-pink flesh with no fishy odor. Cooked, the lean meat is white, with a mild, sweet flavor and firm but flaky texture. Although farmed fish have a higher fat content and lower protein level than wild, the taste is essentially identical. 

Halibut is the largest flatfish in the ocean, and can grow up to an astonishing nine feet long! This lean fish has a mild, sweet tasting white flesh, similar to tilapia. It's thicker and firmer than cod. Because the flavor is so gentle, halibut pairs well with bolder seasonings like pesto, lemon juice and basil.

Scallops taste a lot like their cousins – clams and oysters. They also have the sweetness of crab and lobster. They're sweet and buttery and have a delicate nutty flavor similar to hazelnuts and almonds. 

These wild caught Panamanian shrimp come straight from the pristine water of the Pacific. With no chemical additives and a natural diet, this Panama Bay white shrimp has a superb flavor profile. 

Cultivated in the pristine Atlantic waters off the coast of Nova Scotia, Prince Edward Island mussels are known for their jet-black shells and sweet flavor. Simply steam in olive oil, garlic, and dry white wine or cook in a zesty marinara sauce. It's quick and easy. 

Red shrimp are found in the South Atlantic, and as the name suggests, it is located off the coast of Argentina. When they are caught, they are red in color which makes them different from other kinds of normal shrimps which are commonly a blue or grey color before turning red when cooked. However, Argentinian red shrimps are known to be the sweetest shrimps in the world, and their texture and taste are considered to be better than that of other prawns. 

The Australian lobster tails are more muscular than some and thus provide a unique flavor. They are from West and North Australia and are said to be one of the most favorable. They are firm with a sweet taste.

South African lobster tails are smaller than their counterparts and have sweet, juicy meat. They are often served with a sauce consisting of butter, lemon juice, pepper, salt, and garlic 

Every side of the beef has 2 skirts, one inside and one outside  Both are very flavorful cuts of beef, but the outside is without a doubt more flavorful than the inside. This one packs a hearty and robust beef flavor and is very well marbled  

Filets are steaks cut from the tenderloin, a little-worked interior muscle that runs from the ribcage toward the butt. Since the filet was traditionally cut from the smaller portion of the tenderloin, French butchers called these cuts “filet mignon.” 

Filet mignon is usually presented as a round cut taken from the thinner end of a piece of tenderloin. It is often the most tender and lean cut. Filet mignon often has a milder flavor than other cuts of meat and as such is often garnished with a sauce or wrapped with bacon

This is the quintessential cut for those who prefer the tenderness of a filet mignon but yearn for the added flavor imparted by cooking with the bone intact 

A strip steak comes from the short loin of a cow. This is a cut of meat that is not in heavy use by the cow, which means that it is particularly tender 

The ribeye – also called a Delmonico, Spencer, beauty steak, sarket steak, or Scotch fillet – is known for its rich, buttery flavor and tender texture. In a variety of butcher's cuts, the ribeye delivers mouthwatering, juiciness, and flavor in every bite 

This highly desired cut of meat deserves top billing due to its full flavor and soft texture. The generous amount of marbling (fat running through the meat) makes for a rich taste and juicy finish

The Porterhouse is a composite steak that's derived from the point where the tenderloin and top loin meet. If you remove the bone and cut out the two steaks that make up the porterhouse, you get a tenderloin steak and a top loin (or New York strip steak) 

This is a hidden meat gem. Cut from the top blade of the Chuck, this steak is rich and marbled and surprisingly tender 

French for “rib of beef,” côte de boeuf is a maximalist presentation of the steak cuts found along the upper half of a cow. It is composed of the rib bone, the rib eye, and a marbled section called the deckle 

The tomahawk steak is essentially a ribeye beef steak specifically cut with at least five inches of rib bone left intact