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Grilling, barbecuing or flambéing tiger prawns in their shell are among the most popular cooking methods, as are pan- and deep frying.
Their flavour will be enhanced by marinating in olive oil, lemon juice and lashings of garlic for one hour to tenderise and par-cook the flesh.
Alternatively, broil them with butter and garlic for a lobster-like feast.
Cream dory has a white and buttery fillet.
It has a mild flavor, but slightly marinating it in salt and pepper makes it taste heavenly especially when cooked deep-fried.
It’s filleted, boneless, scaleless, tasty and easy to prepare.
Rock lobsters tails, pound for pound, have more meat in their bodies than their peer lobsters do.
That means you will do well to buy whole! Big tail and super sweet succulent white chunks of meat make it different from anything else you’ve tasted.
Grilled or steamed to perfection to offer both a delicious dish and a delightful touch of the exotic.
Softer in texture and a more delicate flavor compared to the black tiger, vannamei is easily accessible to most consumers and definitely a popular seafood dish in the household.
Save yourself some time and effort, these tasty raw prawns are peeled, deveined and tail-on for great presentation.
No mess or fuss, just throw them in the saute pan with butter and garlic and you are ready to go.
Red Snapper is admired for its firm texture and a sweet, nutty flavor.
Red Snapper contains excellent sources of calcium, iron and no saturated fat.
Red Snapper is perfect for grilling.
Rich in omega-3 fatty acids and protein, salmon fillets are a healthy option for quick and flavourful weeknight meals.
Whether grilled, pan-fried or roasted, this versatile fish will surprise and excite your taste buds.
We prepare this versatile fish in boneless, skin off fillets, making them easy to cook.