Our Products

Item Description Unit Pack Size Stock Status
17174 FISH CATFISH DOM 7-9 IQF CS 1/15# Active
17091 FISH CATFISH DOM 9-11OZ CS 1/15# Active
17136 SHRIMP, 50/60, PEELED 4/5# CS 1/4/5# Active
17146 SHRIMP HEADLESS 31/35 CS 1/4/5# Active
17176 SHRIMP, 150/UP, PEELED 4/5# CS 1/4/5# Active
17179 SHRIMP PEELED 150/200 CS 1/4/5# Active
17186 SHRIMP PEELED 60/70 CS 1/4/5# Active
17189 SHRIMP, 70/90, PEELED 4/5# CS 1/4/5# Active
17196 SHRIMP, 130/150, PEELED 4/5# CS 1/4/5# Active
17259 SHRIMP, 26/30, HEADLESS 4/5# CS 1/4/5# Active
17275 SHRIMP 16/20 HEAD ON IQF CS 1/20# Active
17306 SHRIMP PEELED 110/130 CS 1/4/5# Active
17519 SHRIMP, 21/25, HEADLESS 4/5# CS 1/4/5# Active
17562 SHRIMP, 41/50, PEELED 4/5# CS 1/4/5# Active
17275 SHRIMP HEAD ON 16/20 IQF CS 1/20# BULK Active
17013 FISH CATFISH DOM 2-3OZ FILLETS CS 1/15# Active
17034 FISH CATFISH DOM 3-5OZ FILLETS CS 1/15# Active
17064 FISH CATFISH DOM 5-7OZ FILLETS CS 1/15# Active
17275 SHRIMP 16/20 HEAD ON IQF CS 1/20# Active
17279 SHRIMP 26/30 IQF HEAD ON CS 1/20# BULK Active
17690 SHRIMP PEELED 60/70 IQF CS 4/5# Active
17116 FISH CATFISH DOM 7/9 DP/SK CS 1/15 # Active
17119 FISH CATFISH DOM 5/7 DP/SK CS 1/15# Active
17277 SHRIMP HEAD ON 10-15 IQF CS 1/20# Active
17279 SHRIMP HEAD ON 26/30 IQF CS 1/20# Active
17494 SHRIMP PEELED 36/40 CS 1/4/5# Active
17191 FISH CATFISH DOM 13/17OZ WH CS 1/15# BULK Active
17065 FISH CATFISH DOM BRD STRIPS CS 1/15# Active
93700 FISH CATFISH DOM 14&UP DP/SK CS 1/15# Active
17041 FISH CATFISH DOM 9-11 WHOLE CS 1/15# Special
17101 CATFISH 14& UP FILETS IQF 50# CS 1/50# Special
17120 FISH CATFISH DOM 5/7 DP/SK CS 1/30# Special
17171 CATFISH BREADED 3-5 IQF CS 1/15# Special
17220 FISH CATFISH DOM 14UP DP/SK CS 1/30# Special

 

 

 

 

 

 

 

Seafood News

How to Buy / Food Safety

Selecting Fresh Seafood

  • Look for firm and shiny flesh when purchasing whole fish or fish fillets.
  • There should be no darkening around the edges of the fish or brown or yellowish discoloration, especially if these areas appear dry or mushy.
  • Fresh fish should have no fishy or ammonia smell.
  • Live oysters may have slightly gaping shells and should close tightly when tapped. If not, the shellfish may be dead and should be discarded.
  • Live crabs should show leg movement. Leg activity will lessen if refrigerated, but should still move.

Selecting Frozen Seafood

  • Fillets or steaks should be solidly frozen in the package.
  • There should be no evidence of drying out, such as white spots, dark spots, discoloration or fading of red or pink flesh.
  • There should be no signs of frost or ice particles inside the package. If ice crystals are present, the fish has either been stored for a long period or thawed and refrozen. There should be no liquid, frozen or thawed, evident in the package.

Storing Seafood

  • Never store live (in the shell) oysters in air-tight containers. Place them in a container with a lid that is slightly ajar and refrigerate for no more than five days. Oysters will naturally open during storage.
  • If you will not be using the fish within a day or so, it’s best to freeze it immediately. Wrap the fish tightly in plastic wrap, squeezing all the air out, and then wrap tightly in aluminum foil and freeze.