Wild Caught
SNAPPER
Cooking Instructions

Oven: Preheat conventional oven to 400°F.  Place the snapper portions in a baking dish or on a baking sheet lined with parchment paper. Drizzle the portions with olive oil and season them with your preferred herbs and spices. Bake for 20-25 minutes or until internal temperature of the fish reaches 145°F.

Grill: Preheat your grill to medium-high heat (about 400-450°F). Make sure the grates are clean and lightly oil them to prevent sticking. Lightly brush or drizzle the snapper portions with olive oil and season them with your favorite herbs and spices. Place the seasoned snapper portions directly on the grill grates skin side down. Close the grill lid to ensure even cooking. Grill for about 4-5 minutes per side, or until internal temperature of the fish reaches 145°F.

Serving Suggestions & Pairings

Lemon herb quinoa
Caper & tomato relish
Coconut rice
Steamed vegetables

Wine Pairing

Crisp Sauvignon Blanc

Yellowfin
TUNA STEAKS
Cooking Instructions

Oven: Preheat conventional oven to 400°F.  Place the tuna steaks in a baking dish or on a baking sheet lined with parchment paper. Drizzle the steaks with olive oil and season them with your preferred herbs and spices. Bake for 18-20 minutes or until internal temperature of the fish reaches 145°F. Tuna is best when it’s still slightly pink in the center.

Grill: Preheat your grill to high heat, around 450-500°F. Make sure the grill grates are clean and lightly oiled to prevent sticking. Brush the tuna steaks with a little olive oil and season them with your favorite herbs and spices. Place the seasoned tuna steaks directly on the grill grates skin side down. Close the grill lid to ensure even cooking. Grill for approximately 2-3 minutes per side for rare to medium-rare tuna, depending on the thickness of the steaks. For medium, grill for 4-5 minutes per side, or until internal temperature of the fish reaches 145°F. Tuna is best when it’s still slightly pink in the center.

Serving Suggestions & Pairings

Wasabi and soy sauce
Sesame ginger glaze
Asian slaw
Roasted vegetables

Wine Pairing

Soft and fruity Merlot

Wild Caught
MAHI MAHI
Cooking Instructions

Oven: Preheat conventional oven to 400°F.  Place the mahi mahi in a baking dish or on a baking sheet lined with parchment paper. Brush the fillets with a little olive oil or melted butter to prevent sticking and enhance flavor. Season them with your preferred herbs and spices. Bake for 20-25 minutes or until internal temperature of the fish reaches 145°F.

Grill: Preheat your grill to medium-high heat, about 400-450°F. Ensure the grill grates are clean and lightly oiled to prevent sticking. Brush the Mahi Mahi fillets with a little olive oil and season them with your preferred herbs and spices. Place the seasoned Mahi Mahi fillets directly on the grill grates. Close the grill lid to ensure even cooking. Grill for approximately 3-4 minutes per side, depending on the thickness of the fillets. The Mahi Mahi is ready when it easily flakes with a fork and turns opaque, or until internal temperature of the fish reaches 145°F.

Serving Suggestions & Pairings

Mango salsa
Coconut rice
Herbed orzo
Chips & guacamole

Wine Pairing

Zesty Albariño

Verlasso
ATLANTIC SALMON
Cooking Instructions

Oven: Preheat conventional oven to 350°F.  Place the salmon skin side down in a baking dish or on a baking sheet lined with parchment paper. Pat the fillets dry with a paper towel. Brush the fillets with a little olive oil or melted butter to prevent sticking and enhance flavor. Season them with your preferred herbs and spices. Bake for 20-25 minutes or until internal temperature of the fish reaches 145°F.

Grill: Preheat your grill to medium-high heat, about 375-400°F. Ensure the grill grates are clean and lightly oiled to prevent sticking. Brush the salmon fillets with a little olive oil and season them with your preferred herbs and spices. Place the seasoned salmon fillets skin side down directly on the grill grates. Close the grill lid to ensure even cooking. Grill for approximately 4-5 minutes per side, depending on the thickness of the fillets. The salmon is ready when it easily flakes with a fork and the flesh is opaque, or until internal temperature of the fish reaches 145°F.

Serving Suggestions & Pairings

Chile-miso marinade
Tzatziki sauce
Roasted cauliflower
Niçoise salad

Wine Pairing

Dry Rosé

Chilean
ATLANTIC SALMON
Cooking Instructions

Oven: Preheat conventional oven to 375°F.  Place the salmon in a baking dish or on a baking sheet lined with parchment paper. Brush the fillets with a little olive oil or melted butter to prevent sticking and enhance flavor. Season them with your preferred herbs and spices. Bake for 20-25 minutes or until internal temperature of the fish reaches 145°F.

Grill: Preheat your grill to medium-high heat, about 375-400°F. Ensure the grill grates are clean and lightly oiled to prevent sticking. Brush the salmon fillets with a little olive oil and season them with your preferred herbs and spices. Place the seasoned salmon fillets directly on the grill grates, skin side down if the skin is still attached. Close the grill lid to ensure even cooking. Grill for approximately 4-5 minutes per side, depending on the thickness of the fillets. The salmon is ready when it easily flakes with a fork and turns opaque in the center, or until internal temperature of the fish reaches 145°F.

Serving Suggestions & Pairings

Grilled asparagus
Mashed potatoes
Citrus glaze
Dill yogurt sauce

Wine Pairing

Chilean Pinot Noir

Wild Alaska
SOCKEYE SALMON
Cooking Instructions

Oven: Preheat conventional oven to 400°F.  Place the salmon skin side down in a baking dish or on a baking sheet lined with parchment paper. Brush the fillets with a little olive oil or melted butter to prevent sticking and enhance flavor. Season them with your preferred herbs and spices. Bake for 15-20 minutes or until internal temperature of the fish reaches 145°F.

Grill: Preheat your grill to medium-high heat, about 375-400°F. Ensure the grill grates are clean and lightly oiled to prevent sticking. Brush the salmon fillets with a little olive oil and season them with your preferred herbs and spices. Place the seasoned salmon fillets directly on the grill grates, skin side down if the skin is still attached. Close the grill lid to ensure even cooking. Grill for approximately 4-5 minutes per side, depending on the thickness of the fillets. The salmon is ready when it easily flakes with a fork and turns opaque in the center, or until internal temperature of the fish reaches 145°F.

Serving Suggestions & Pairings

Wild rice pilaf
Roasted root vegetables
Hollandaise sauce
Couscous salad

Wine Pairing

Slightly sweet Riesling

Farm Raised
CATFISH FILLETS
Cooking Instructions

Oven: Preheat conventional oven to 375°F.  Place the catfish in a baking dish or on a baking sheet lined with parchment paper. Pat the fillets dry with a paper towel, which will help them brown nicely in the oven. Brush the fillets with a little olive oil or melted butter to prevent sticking and enhance flavor. Season them with your preferred herbs and spices. Bake for 15-20 minutes or until internal temperature of the fish reaches 145°F.

Grill: Preheat your grill to medium-high heat, about 375-400°F. Ensure the grill grates are clean and lightly oiled to prevent sticking. Brush the catfish fillets with a little olive oil and season them with your preferred herbs and spices. Place the seasoned catfish fillets directly on the grill grates. Close the grill lid to ensure even cooking. Grill for approximately 3-4 minutes per side, depending on the thickness of the fillets. The catfish is ready when it easily flakes with a fork and the flesh is opaque, or until internal temperature of the fish reaches 145°F.

Serving Suggestions & Pairings

Cornbread
Tartar sauce
Fries
Remoulade

Wine Pairing

Aromatic Viognier

Boneless & Skinless
TILAPIA FILLETS
Cooking Instructions

Oven: Preheat conventional oven to 400°F.  Place the tilapia in a baking dish or on a baking sheet lined with parchment paper. Pat the fillets dry with a paper towel. Brush the fillets with a little olive oil or melted butter to prevent sticking and enhance flavor. Season them with your preferred herbs and spices. Bake for 12-15 minutes or until internal temperature of the fish reaches 145°F.

Grill: Preheat your grill to medium-high heat, about 375-400°F. Ensure the grill grates are clean and lightly oiled to prevent sticking. Brush the tilapia fillets with a little olive oil and season them with your preferred herbs and spices. Place the seasoned tilapia fillets directly on the grill grates. Close the grill lid to ensure even cooking. Grill for approximately 3-4 minutes per side, depending on the thickness of the fillets. The tilapia is ready when it easily flakes with a fork and the flesh is opaque, or until internal temperature of the fish reaches 145°F.

Serving Suggestions & Pairings

Sautéed peppers & onions
Garlic butter
Tomato salad
Coconut curry

Wine Pairing

Lightly oaked Chardonnay

Freshwater
WALLEYE
Cooking Instructions

Oven: Preheat conventional oven to 400°F.  Place the walleye skin side down in a baking dish or on a baking sheet lined with parchment paper. Pat the fillets dry with a paper towel. Brush the fillets with a little olive oil or melted butter to prevent sticking and enhance flavor. Season them with your preferred herbs and spices. Bake for 20-25 minutes or until internal temperature of the fish reaches 145°F.

Grill: Preheat your grill to medium-high heat, about 400-450°F. Ensure the grill grates are clean and lightly oiled to prevent sticking. Brush the walleye fillets with a little olive oil and season them with your preferred herbs and spices. Place the seasoned walleye fillets directly on the grill grates. Close the grill lid to ensure even cooking. Grill for approximately 3-4 minutes per side, depending on the thickness of the fillets. The walleye is ready when it easily flakes with a fork and the flesh is opaque, or until internal temperature of the fish reaches 145°F.

Serving Suggestions & Pairings

Coleslaw
Grilled corn
Walnut pesto pasta salad
Cucumber salad

Wine Pairing

Peppery Grüner Veltliner

Wild Caught
PACIFIC COD
Cooking Instructions

Oven: Preheat conventional oven to 400°F.  Place the cod in a baking dish or on a baking sheet lined with parchment paper. Pat the fillets dry with a paper towel. Brush the fillets with a little olive oil or melted butter to prevent sticking and enhance flavor. Season them with your preferred herbs and spices. Bake for 15-20 minutes or until internal temperature of the fish reaches 145°F.

Grill: Preheat your grill to medium-high heat, about 400-450°F. Ensure the grill grates are clean and lightly oiled to prevent sticking. Brush the cod fillets with a little olive oil and season them with your preferred herbs and spices. Place the seasoned cod fillets directly on the grill grates. Close the grill lid to ensure even cooking. Grill for approximately 4-5 minutes per side, depending on the thickness of the fillets. The cod is ready when it easily flakes with a fork and the flesh is opaque, or until internal temperature of the fish reaches 145°F.

Serving Suggestions & Pairings

Caper & olive tapenade
Scallion-sesame butter
Tomato curry
Roasted potatoes

Wine Pairing

Clean Pinot Grigio

Verlasso
ATLANTIC SALMON
Cooking Instructions

Oven: Preheat conventional oven to 350°F.  Place the salmon skin side down in a baking dish or on a baking sheet lined with parchment paper. Pat the fillets dry with a paper towel. Brush the fillets with a little olive oil or melted butter to prevent sticking and enhance flavor. Season them with your preferred herbs and spices. Bake for 20-25 minutes or until internal temperature of the fish reaches 145°F.

Grill: Preheat your grill to medium-high heat, about 375-400°F. Ensure the grill grates are clean and lightly oiled to prevent sticking. Brush the salmon fillets with a little olive oil and season them with your preferred herbs and spices. Place the seasoned salmon fillets skin side down directly on the grill grates. Close the grill lid to ensure even cooking. Grill for approximately 4-5 minutes per side, depending on the thickness of the fillets. The salmon is ready when it easily flakes with a fork and the flesh is opaque, or until internal temperature of the fish reaches 145°F.

Serving Suggestions & Pairings

Chile-miso marinade
Tzatziki sauce
Roasted cauliflower
Niçoise salad

Wine Pairing

Dry Rosé

Scottish
ATLANTIC SALMON
Cooking Instructions

Oven: Preheat conventional oven to 400°F.  Place the salmon skin side down in a baking dish or on a baking sheet lined with parchment paper. Pat the fillets dry with a paper towel. Brush the fillets with a little olive oil or melted butter to prevent sticking and enhance flavor. Season them with your preferred herbs and spices. Bake for 15-20 minutes or until internal temperature of the fish reaches 145°F.

Grill: Preheat your grill to medium-high heat, about 375-400°F. Ensure the grill grates are clean and lightly oiled to prevent sticking. Brush the salmon fillets with a little olive oil and season them with your preferred herbs and spices. Place the seasoned salmon fillets skin side down directly on the grill grates. Close the grill lid to ensure even cooking. Grill for approximately 4-5 minutes per side, depending on the thickness of the fillets. The salmon is ready when it easily flakes with a fork and the flesh is opaque, or until internal temperature of the fish reaches 145°F.

Serving Suggestions & Pairings

Teriyaki sauce
Chimichurri
Bulgur wheat salad
Sautéed green beans

Wine Pairing

Slightly spicy Gewürztraminer

Tail-Off
RAW SHRIMP
Cooking Instructions

Pan Fry: Pat shrimp dry with paper towel. Season them with your preferred herbs and spices. Heat pan over medium-high heat with 1-2 Tbsp. of oil or butter. Sautée shrimp for 4-5 minutes, turning as needed, until they are opaque, or until they reach 145°F internally.

Grill: It helps to use skewers when grilling shrimp. If using wooden skewers, soak them in water for about 30 minutes to prevent them from burning on the grill. Pat the shrimp dry with paper towel. Preheat your grill to medium-high heat, about 400-450°F. Ensure the grill grates are clean and lightly oiled to prevent sticking. Marinate shrimp in oil and your preferred herbs and spices. Let them marinate for about 15-30 minutes in the refrigerator. Skewer and place the shrimp on the grill and close the lid. Grill for approximately 2-3 minutes per side until they start to turn pink and opaque.

Serving Suggestions & Pairings

Cheesy grits
Fruit salsa
Alfredo sauce
Roasted broccoli

Wine Pairing

Effervescent sparking wine

Farm Raised
CATFISH NUGGETS
Cooking Instructions

Oven: Preheat conventional oven to 375°F.  Place the catfish in a baking dish or on a baking sheet lined with parchment paper. Pat the fillets dry with a paper towel, which will help them brown nicely in the oven. Brush the fillets with a little olive oil or melted butter to prevent sticking and enhance flavor. Season them with your preferred herbs and spices. Bake for 15-20 minutes or until internal temperature of the fish reaches 145°F.

Pan Fry: Pat catfish dry with paper towel. Season them with your preferred herbs and spices. Heat pan over medium-high heat with combination of 1-2 Tbsp. of oil and butter. Sautée for 4-5 minutes, turning as needed, until they crisp on the outside and they reach 145°F internally.

Serving Suggestions & Pairings

Hushpuppies
Lemon pepper sauce
Sweet potato fries
Braised greens

Wine Pairing

Aromatic Viognier