Cod Fillets
Preheat oven to 375˚F and use scissors to open the Cryovac bag, placing fillet on a piece of tinfoil.
Be sure to fold up the edges close to fillet (like a little tin boat) to ensure whole fillet is cooked thoroughly in natural juices, drizzling any remaining sauce from pouch onto the top of the fillet.
Place cookie sheet in center rack of oven and cook for 15 minutes. Product will reach 165˚F when ready.
Salmon Fillets
Preheat oven to 375˚F and use scissors to open the Cryovac bag, placing fillet on a piece of tinfoil.
Be sure to fold up the edges close to fillet (like a little tin boat) to ensure whole fillet is cooked thoroughly in natural juices, drizzling any remaining sauce from pouch onto the top of the fillet.
Place cookie sheet in center rack of oven and cook for 15 minutes. Product will reach 165˚F when ready
Sea Scallops
Thaw scallops overnight under refrigeration.
Pat the scallops dry with a paper towel and season with salt and pepper.
In a large skillet set over medium-high heat, add oil.
When the oil is hot, add the scallops and cook until golden brown on one side, 2-3 minutes.
Gently turn the scallops, and add the butter and garlic to the pan. Continue to cook, spooning the butter over the scallops until they are cooked through, about 3 minutes more.
Lobster Tails
BOIL: Bring a pot of water to a boil. Place the thawed lobster tails in the water on high heat until slow boil is reached again. Reduce heat and simmer uncovered for 5 minutes or until lobster meat turns pearly and opaque.
GRILL: Insert knife carefully in score of thawed lobster tail to fully split lengthwise or butterfly and brush meat side of tail with butter or marinade. Place tails, meat side down, on preheated grill (medium heat). Cook for 10 to 12 minutes, turning once, and basting frequently until pearly and
opaque.
Tails should be cooked to an internal temperature of 145°F”
Salmon Fillets
Atlantic Salmon
Cod Fillets
Alaskan Cod
Lobster Tails
Maine Lobster Meat
Sea Scallops
North Atlantic Scallops
Cod Fillets
Marine conservation isn’t new to Alaskan Seafood. In fact, a precautionary approach to setting harvest levels has been in place for decades. Look at the BSAI Catch Limits chart and see how the numbers tell the story. Each year scientists conduct surveys of the available biomass and use this data to calculate conservative catch limits – Acceptable Biological Catch (ABC). Then, fisheries managers go a step further and set harvest quotas – Total Allowable Catch (TAC) – that never exceeds the sustainable ABC
Salmon Fillets
“Best Aquaculture Practices” certification indicates your seafood was produced in facilities that meet the highest standards in the industry, with respect for environmental sustainability, workers and their communities, and the salmon themselves. According to National Geographic BAP certified farmed fish is the most efficient animal protein produced on the planet. In fact, fish farming is the only way to increase the amount of seafood produced globally as our world population continues to grow. Utilizing both farmed and wild caught fisheries to acquire our products is an essential practice in responsibly providing delicious seafood for generations to come.
Ranking as one of the most valuable fisheries in the US, Atlantic sea scallops are harvested from pristine waters along the Mid-Atlantic to eastern Canada. Our scallop fleets fish under stringent conservation methods and remains the most sustainable, wild-caught scallop fishery in the world.
Lobster Tails
Our delicious lobster is caught by small, independently owned lobster day boats from pristine waters along the N. Atlantic coast. To ensure a sustainable resource, the N. Atlantic lobster is harvested by hand, one trap at a time, with incredibly stringent catch requirements. To learn more about the hardworking men and women who fish this sustainable seafood, please visit our lobster fishermen’s profiles.
For delicious recipes designed for all of our seafood products, check out our Recipes page!
Myseafood Supreme Feast
$105.00
What’s Included?
- (2) Maine Lobster Tails 6/7 oz
- (2) Atlantic Salmon Portions 5 oz
- (2) Alaskan Cod Portions 5 oz
- 1 lb Sea Scallops
view our curated seafood boxes
Product Details:
Wild Caught Maine Lobster Tails
Our 6/7 oz sweet meat Maine lobster tails are wild caught in the North Atlantic and are always delicious. Easy to thaw and prepare, these delicious Maine lobster tails are a perfect way to create a special meal any day of the week. Sustainable, wild caught, and flash frozen to lock in the sweet mouth-watering flavor they are #ShoreToPlease.
Atlantic Salmon Fillets
Atlantic Salmon is a smart and delicious go to meal any day of the week! Cooks up as an entree and is a versatile seafood — perfect over salad or pasta. Excellent source of high-quality protein, vitamins and minerals (including potassium, selenium and vitamin B12). Great source of Omega 3s!
Alaskan Cod Fillets
Alaskan Cod is a delicious and sustainable wild caught flaky white fish. These fillets pair well with any lunch or dinner you can dream up!
Wild Caught Sea Scallops Pack
Our scallops are flash frozen at the peak of sweetness. Sustainably caught from the pristine waters on the North Atlantic, these tender scallops are easy to serve and perfect as appetizers, center of plate, or surf and turf options.
Cod Fillets
Preheat oven to 375˚F and use scissors to open the Cryovac bag, placing fillet on a piece of tinfoil.
Be sure to fold up the edges close to fillet (like a little tin boat) to ensure whole fillet is cooked thoroughly in natural juices, drizzling any remaining sauce from pouch onto the top of the fillet.
Place cookie sheet in center rack of oven and cook for 15 minutes. Product will reach 165˚F when ready.
Salmon Fillets
Preheat oven to 375˚F and use scissors to open the Cryovac bag, placing fillet on a piece of tinfoil.
Be sure to fold up the edges close to fillet (like a little tin boat) to ensure whole fillet is cooked thoroughly in natural juices, drizzling any remaining sauce from pouch onto the top of the fillet.
Place cookie sheet in center rack of oven and cook for 15 minutes. Product will reach 165˚F when ready
Sea Scallops
Thaw scallops overnight under refrigeration.
Pat the scallops dry with a paper towel and season with salt and pepper.
In a large skillet set over medium-high heat, add oil.
When the oil is hot, add the scallops and cook until golden brown on one side, 2-3 minutes.
Gently turn the scallops, and add the butter and garlic to the pan. Continue to cook, spooning the butter over the scallops until they are cooked through, about 3 minutes more.
Lobster Tails
BOIL: Bring a pot of water to a boil. Place the thawed lobster tails in the water on high heat until slow boil is reached again. Reduce heat and simmer uncovered for 5 minutes or until lobster meat turns pearly and opaque.
GRILL: Insert knife carefully in score of thawed lobster tail to fully split lengthwise or butterfly and brush meat side of tail with butter or marinade. Place tails, meat side down, on preheated grill (medium heat). Cook for 10 to 12 minutes, turning once, and basting frequently until pearly and
opaque.
Tails should be cooked to an internal temperature of 145°F”
Salmon Fillets
Atlantic Salmon
Cod Fillets
Alaskan Cod
Lobster Tails
Maine Lobster Meat
Sea Scallops
North Atlantic Scallops
Cod Fillets
Marine conservation isn’t new to Alaskan Seafood. In fact, a precautionary approach to setting harvest levels has been in place for decades. Look at the BSAI Catch Limits chart and see how the numbers tell the story. Each year scientists conduct surveys of the available biomass and use this data to calculate conservative catch limits – Acceptable Biological Catch (ABC). Then, fisheries managers go a step further and set harvest quotas – Total Allowable Catch (TAC) – that never exceeds the sustainable ABC
Salmon Fillets
“Best Aquaculture Practices” certification indicates your seafood was produced in facilities that meet the highest standards in the industry, with respect for environmental sustainability, workers and their communities, and the salmon themselves. According to National Geographic BAP certified farmed fish is the most efficient animal protein produced on the planet. In fact, fish farming is the only way to increase the amount of seafood produced globally as our world population continues to grow. Utilizing both farmed and wild caught fisheries to acquire our products is an essential practice in responsibly providing delicious seafood for generations to come.
Ranking as one of the most valuable fisheries in the US, Atlantic sea scallops are harvested from pristine waters along the Mid-Atlantic to eastern Canada. Our scallop fleets fish under stringent conservation methods and remains the most sustainable, wild-caught scallop fishery in the world.
Lobster Tails
Our delicious lobster is caught by small, independently owned lobster day boats from pristine waters along the N. Atlantic coast. To ensure a sustainable resource, the N. Atlantic lobster is harvested by hand, one trap at a time, with incredibly stringent catch requirements. To learn more about the hardworking men and women who fish this sustainable seafood, please visit our lobster fishermen’s profiles.
For delicious recipes designed for all of our seafood products, check out our Recipes page!
Description
Our Supreme Feast is a fresh Seafood lovers dream! It features all of our favorite fresh, wild caught seafood delivered to your door! Paleo & Keto friendly! Includes Lobster tails, Salmon Fillets, Cod Fillets, and succulent Sea Scallops!
