Seafood Mix 16Oz Bag
A medley of shrimp, scallops, mussels, and calamari, ready for paella, cioppino, or a quick weeknight sauté straight from the bag.
Premium seafood, portioned and packed for retail and food service. Browse by category, or search by name, code, or description.
A medley of shrimp, scallops, mussels, and calamari, ready for paella, cioppino, or a quick weeknight sauté straight from the bag.
Sweet, delicate 40/60-count scallops, individually frozen to keep their fresh-off-the-boat character. Sear hot, finish with butter.
Deep-red ahi portions, cut for the grill or the pan. Restaurant-quality tuna in a bag made for the home cook.

Plump black mussels, cleaned and ready for the pot. Steam with white wine and garlic — dinner in ten minutes.
Skinless, boneless rockfish fillets in a generous 4–6 oz cut. Mild, flaky, and endlessly versatile, from fish tacos to beer batter.
Farm-raised catfish fillets with the clean, sweet flavor the South swears by. A fryer's best friend.
Tender nuggets cut from premium catfish fillets — the classic choice for fish fries, po'boys, and family baskets.
A cooked seafood blend made for caldo, soups, and stews. Everything the pot needs, ready when you are.
Thick-cut 6 oz loins from the heart of the cod — snow-white, large-flake, and built for roasting, poaching, or the fryer.
Flaked surimi with the sweet taste of crab, perfect for salads, sushi rolls, and seafood dips.
Flaked surimi with the sweet taste of crab in a convenient one-pound pack — salads and rolls made simple.
Whole raw octopus for the serious kitchen. Braise it slow, char it fast — the Mediterranean classic, delivered.
Wild Alaska pollock fillets — mild, flaky, and dependable. The workhorse whitefish for fish and chips done right.
Petite bay scallops with a sweetness all their own. Toss with pasta, bake in gratins, or sear in seconds.
Whole smelts, cleaned and ready to crisp. Dust in flour, fry until golden, finish with lemon and salt.
Mild, delicate swai fillets that take beautifully to any seasoning. An easy, economical staple for the everyday menu.
Whole tilapia, cleaned and scaled, ready for the steamer, the grill, or the wok. A centerpiece fish at a friendly price.
Whole pompano in the prized 600/800 size — silvery, rich, and delicious roasted whole with little more than salt.
Coho salmon raised in the cold, clear waters of Chile's Aysén region — firm, brilliant orange, and full of flavor.
Small whole pompano, known to many as butterfish — rich, buttery flesh made for whole-fish cooking traditions.
Tilapia fillets in a 5–7 oz cut — mild, flaky, and consistent, portioned for the family table.
A ten-pound case of tilapia fillets — the versatile, mild whitefish every kitchen keeps on hand.
Whole cleaned tilapia in a ten-pound case — scaled, gutted, and ready for the pan or the grill.
Delicate swai fillets, individually frozen for easy portioning. Mild flavor that welcomes bold seasoning.
Whole cleaned tilapia in a five-pound case — the right size for smaller kitchens and steady menus.

Petite 3–5 oz tilapia fillets, tray-sealed for freshness — the perfect portion for quick, light meals.

Atlantic salmon fillets, rich and buttery, in a resealable freezer bag. Weeknight-easy, dinner-party good.

Sweet 40/60-count bay scallops in a freezer-friendly bag. From frozen to seared in minutes.

Rex sole — a Pacific delicacy prized for its fine texture and sweet, mild flavor. Pan-fry gently and serve with brown butter.
Sushi-grade ahi steaks, deep red and firm. Sear rare with sesame, or slice thin for poke at home.
Jumbo 16/20 shrimp, fully cooked, peeled, and tail-on — chill and serve with cocktail sauce, or toss into pasta at the last minute.
Versatile 31/40 cooked shrimp, peeled with tail on — salad-ready, scampi-ready, always ready.

Petite 60/90 cooked shrimp, peeled and tail-off — stir into fried rice, ceviche, and shrimp salad with zero prep.
Small 71/90 cooked shrimp, peeled and tail-on — a sweet, tender addition to soups, salads, and appetizers.

Fresh surimi in a family-size pack — the sweet, delicate seafood flavor behind classic California rolls and seafood salads.

Fresh surimi, ready to flake into salads, rolls, and dips — sweet, delicate, and endlessly convenient.
Chunky garlic butter in half-ounce medallions — melt one over seafood, steak, or bread and watch it disappear. Six pounds of pure finishing power.
Whole catfish, cleaned and frozen at peak freshness — for the fish fry that feeds a crowd.
Small whole pompano, frozen whole to preserve their rich, buttery character — a whole-fish favorite.

Norwegian Atlantic salmon from cold northern waters — deep color, clean flavor, and a silken texture that speaks for itself.

Premium ahi tuna steaks, cut thick and frozen at peak quality — steakhouse dinners from your own kitchen.
Colossal 8/12 raw shrimp, shell-on and easy-peel — the showstopper size for grilling and scampi.
Jumbo 16/20 raw shrimp, easy-peel shell-on — sweet, snappy, and made for the grill.
Large 26/30 raw easy-peel shrimp — the do-everything size for skewers, sautés, and boils.
Dependable 31/40 raw easy-peel shrimp — a case-ready staple for every shrimp dish on the menu.
Medium 51/60 raw easy-peel shrimp — tender, quick-cooking, and right at home in pastas and stir-fries.
Small 71/90 raw easy-peel shrimp — sweet little gems for soups, rice dishes, and tacos.
Head-on, shell-on 30/40 shrimp frozen in traditional blocks — maximum flavor for stocks, boils, and authentic preparations.
Under-15 count head-on shrimp, individually frozen — dramatic on the plate, deeply flavorful in the pot.
Jumbo 16/20 raw shrimp, peeled and deveined with tails on — prepped for the pan, impressive on the plate.
Large 31/40 raw shrimp, peeled, deveined, and tail-on — clean, consistent, and kitchen-ready.
Small 71/90 raw shrimp, fully peeled with tails off — zero prep, straight into the sauté pan.

Fully peeled 91/130 raw shrimp meat — the chef's shortcut for fried rice, dumplings, and creamy shrimp dishes.

Seasoned shrimp skewers, ready for the grill — summer cookouts and quick appetizers, solved.
Hand-style crab cakes, generously packed with sweet crab meat — pan-sear until golden and serve with a squeeze of lemon.

A crisp flour tortilla folded around seasoned shrimp and melted cheese — a south-of-the-border favorite in minutes.

Seasoned shrimp tucked into soft tortillas — taco night, upgraded.

Tender shrimp wrapped and baked in tangy green chile sauce — comfort food with coastal soul.

A hearty burrito of seasoned shrimp, black beans, and red chile — bold flavor, honest portions.

Seasoned shrimp and pinto beans in green chile, wrapped and ready — a satisfying meal from freezer to table.

A complete shrimp skillet meal — vegetables, sauce, and tender shrimp, done in one pan in under fifteen minutes.

Kung pao shrimp with the wok-fired flavors of chili and peanut — takeout taste from your own stove.

Sizzling fajita-style shrimp with peppers and onions — just add tortillas and a warm skillet.

Shrimp in a creamy Tuscan-style sauce with sun-dried tomato and spinach — trattoria flavor, weeknight timing.
Farm-raised catfish fillets in a two-pound value bag — Southern-fried favorite, family-size convenience.
Snow-white cod fillets in a resealable value bag — mild, flaky, and ready for fish and chips night.
Wild Alaska pollock fillets in a three-pound bag — the dependable whitefish for busy kitchens.
Rich, tender salmon fillets in a two-pound value bag — good food fast, without compromise.

Mild swai fillets in a resealable bag — an easy canvas for any flavor, any night.
Tilapia fillets in a generous three-pound bag — mild, flaky, and endlessly adaptable.
Crispy breaded tilapia fillets — golden, crunchy, and table-ready from the oven or fryer.
Whole cleaned tilapia in a three-pound bag — ready for steaming, roasting, or the grill.

Tender catfish nuggets in a three-pound value bag — the fish-fry favorite, portioned for home.

Fully cooked octopus, sliced and ready — toss into salads, pastas, or a classic pulpo a la gallega.
Tilapia fillets in a three-pound value bag — the mild, versatile staple every freezer should hold.
Cold-water lobster tails in a petite 3/4 oz cut — sweet, tender, and perfect for surf-and-turf plates and lobster rolls.
Warm-water lobster tails in an impressive 10–12 oz size — split, butter, broil, celebrate.
Swai fillets in a 9/11 oz cut, individually frozen — consistent portions for a consistent menu.
Fresh Atlantic salmon from Chilean waters, D-trim fillets ready for portioning — rich color, clean flavor, professional cut.
Fresh Norwegian Atlantic salmon, D-trim fillets — the cold-water standard, trimmed for the trade.
Fresh Norwegian Atlantic salmon in a lean E-trim fillet — fully trimmed and ready for the finest presentation.
Fresh 6 oz Atlantic salmon portions, skin-on, from Chile — uniform cuts that plate beautifully every time.
Fresh 6 oz Atlantic salmon portions, skin-off, from Chile — clean, consistent, and kitchen-ready.
Everything for restaurant-style ahi poke at home — sushi-grade tuna, rice, and fixings in one kit.
Hawaiian-style poke in bulk — sushi-grade ahi and traditional flavors, portioned for the service line.
Mahi-mahi portions in a 6/8 oz cut, individually frozen — firm, sweet, and made for the grill.
Wild sockeye salmon portions, 6–8 oz and individually frozen — deep crimson color and bold, true salmon flavor.
Coho salmon portions, individually frozen — milder than sockeye, always elegant on the plate.
Center-cut swordfish steaks, 6 oz each — meaty, mild, and born for the grill.
Uniform 6 oz cod portions — snow-white, large-flake, and cut for consistent plates.
Black cod portions, 4–5 oz — buttery, rich sablefish prized by chefs for miso-glazed and smoked preparations.
Uniform 6 oz ahi tuna portions — consistent cuts for searing, grilling, and plating with confidence.