Pick your catch
Eight things came off the boat this week. Tap one and we will tell you what to do with it.
tap a bubble to haul one in
Salmon, Cut and Ready
Hand-trimmed fillets with fine white marbling, graded so every piece cooks in the same time. Sear it skin-side down for a crisp crust, or roast it whole with lemon and dill.
Shop SalmonThis Week's Catch
Golden Croaker
$34.90
Fresh Sardines
$24.90
Fresh Kelp
$16.90
Arctic Sweet Shrimp
$54.90
Whole Flounder
$39.90
King Crab Legs
$149.90
Fresh Sea Scallops
$69.90
Wild-Caught Salmon Fillets
$59.90
On the fridge door
The things that actually get pinned up in a seafood kitchen. Click a photo to bring it to the front.
Scallops That Sear Clean
Shucked by hand, cleaned and graded for even size. Ninety seconds a side in a hot pan gives a golden crust and a sweet, tender centre, no grit and no shell fragments.
Shop ScallopsThe sear clock
Overcooked seafood is the most common mistake in a home kitchen. Pick a cut, start the clock, and stop poking it.
Pick something on the left to load its time.
Times are for a 2 cm thick piece at room temperature. Cold from the fridge, add a minute.
Cold-Chain, Start to Finish
Everything leaves the water chilled and stays chilled. Kelp, crab, sardines and shrimp are packed the day they are landed, so what reaches you still tastes of the sea.
Browse All SeafoodWhy Buy From BRODY BENNETT
Chilled Delivery
Easy Returns
Seafood Advice
Secure Payments