Shrimp Pad Thai
Shrimp Pad Thai made with egg noodles, tofu, shrimp, peanuts and spouts for a homestyle twist on a favorite recipe. Try swapping out the shrimp for Main St. Meats Chicken
Wild Alaska Pollock Stir Fry
Simple stir fry with Alaskan Pollock Redi Cuts and Stir Fry Veggies with hints of ginger and garlic served over a bed of fresh rice. This is a great meal
The Ultimate Fish Stick Baja Tacos
Fish Tacos have never been easier! Dive into warmed tortillas filled with Trident Fish sticks, lettuce, cheese, pico de gallo, and SupHerb Cilantro. Try adding a dollop of Calavo Fiesta
Grilling Salmon 101
Victoria Beckham says she eats salmon every day. That seems a bit excessive to us, but we do wish we could get her best recipes! Posh Spice is definitely onto
True Lemon Spaghetti with Salmon & Basil
Dig into this dish of pasta topped with a creamy basil + spinach sauce and pepper coated salmon. Serve for a weeknight dinner or special occasions like graduations, birthdays, or
Grilled Teriyaki Wild Alaskan Pollock Skewers
Enjoy Trident Alaskan Pollock Redi Cuts (#2259) coated in an easy homemade tangy Teriyaki Sauce, served over a bed of rice. Try this new product! If you are following a
Garlic Lemon Tilapia
Enjoy tilapia fillets coated in butter, lemon juice, and garlic, then baked to flaky perfection. Serve with a side of sauteed veggies or a simple salad. Dinner will be ready
Miso-Honey Grilled Salmon & Kale
This tender, flaky Pacific Salmon is marinated in a lovely miso honey sauce and served with a side of sauteed kale and rice. Our salmon comes as individually vacuum-sealed 4
Sauteed Shrimp & Tarragon Salad
Enjoy a refreshing shrimp & tarragon salad with a tangy lemon balsamic vinaigrette featuring our Pacific Seafood Newport Peeled & Deveined Raw Shrimp (#1545). This meal pairs nicely with Tuscan Mini
Gourmet Cake Benedict
A fishy twist on a breakfast classic, Gourmet Cake Benedict features our King & Prince Gourmet Crab Cakes topped with Canadian bacon, tomatoes, spinach, hollandaise sauce, and a poached egg.