Where does your Seafood come from?
All our seafood is wild caught in sustainable coastal waters of the United States. We source seafood from sustainable fisheries in Alaska, the Pacific Northwest, California, the Gulf Coast, Maine and Massachusetts.
Small, family-owned and operated fishermen and women in port towns and coastal villages throughout the U.S. bring you fresh and sustainable seafood that align with our mission of quality and consistency. All our products are flash frozen at their peak of freshness for top quality, just like our beef, so you can enjoy a luxurious 5-star meal. Try pairing these delicious seafood items with your favorite SRF steak.
How do I safely handle seafood?
For your protection, keep all seafood frozen until you are ready to defrost and prepare it. For best results, thaw slowly in the refrigerator. Reserve 24 hours of thaw time.
Once thawed, prepare your seafood as soon as possible, within 1 day. Store in the refrigerator and keep separate from other foods. When ready to prepare, keep seafood cold and do not bring to room temperature. Remove from seal and give it a gentle rinse under cold water, pat it dry with a paper towel, and cook right away. Wash all working surfaces, utensils and hands after touching raw seafood. Cook thoroughly and refrigerate leftovers immediately after your meal. Cooking these items is a breeze, here are some quick tips!
ATLANTIC SEA SCALLOPS
A fast and delicious way to prepare sea scallops is to sear them in a pan. Be sure to pat the scallops to remove excess moisture. This will help achieve a nice crisp sear. Heat 2 teaspoons vegetable oil and 2 teaspoons butter in a skillet over medium high heat. Place scallops in the hot pan and sear for 1 ½ to 2 minutes. Flip them over and sear the other sides for another 1 ½ to 2 minutes. Remove from the pan, lightly season with salt. Serve.
WILD GULF SHRIMP
Our Gulf Shrimp are peeled and deveined so they’re recipe ready. They make it easy to go from start to finish in just a few minutes. They’re easy to cook on a grill. Simply stack on skewers, baste with oil and set on a hot grill, turning once. For a quick stir fry, thaw and cook with seasonal vegetables, ginger, and soy sauce. Just add steamed rice and you’ve got dinner. Stay tuned for more tips for more delicious seafood products!
King salmon is considered the most delicious species because of its buttery texture and rich flavor. Wild caught using hook and line to ensure the best quality and sustainability. A fast way to cook our King Salmon is to use a skillet or grill. Brush with olive oil and season with salt and pepper. Cook the fillets, skin side down over medium high until the skin is crisp, then flip over and finish for two more minutes.
Boiling is convenient when making surf and turf it’s easy to coordinate cooking times to serve the steak and lobster hot at the same time. To prevent lobster tails from curling, run a wood or metal skewer lengthwise through each tail. Fill a pot large enough to cover the lobster tails with water and bring to a rolling boil. Reduce to a simmer and add salt – about a tablespoon per quart. Add tails to the boiling water and cook for 5 to 6 minutes. Check the internal temperature (you can insert in the thin underside) and target 140°F. Do not overcook. Immediately remove lobster tails from the boiling water and immerse in cold water or place on a bed of ice to stop them from cooking.
Serve with melted butter. Feel free to add crushed garlic or lemon juice to the butter for a flavor boost. A sprinkling of chopped parsley or chives adds a pop of color and freshness.
Halibut is one of the most highly prized catches known for its mild flavor, white flesh and satisfying firm texture. Our halibut filets are low in fat but high in Omega 3 Fatty Acids. Bake in the oven set to 425 degrees. Brush filets with olive oil and season if desired. When the flesh starts to flake (about 10 minutes) you will know that the fish is ready to come off the heat and rest before serving it.
Sablefish has a silky, creamy, white flesh. In addition, its high-fat content makes it forgiving to the novice cook because the fat acts as a buffer against overcooking. We recommend pan frying on medium-high heat in oil or butter. Cook for about 2-3 minutes skin side up. The filets will release on their own when the underside is golden and crisp. Flip and cook on the other side until the filets are opaque and flesh flakes part. Garnish with lemon slices and herbs.