Wild Caught Seafood Box

Our Maine Lobster meat is cracked and cooked, so all you need to do is ENJOY! Sweet and firm, Shrimpboxx claw and knuckle meat is always from sustainable Maine Lobster. A true treat, for anytime.

Our scallops are flash frozen at the peak of sweetness. Sustainably caught from the pristine waters on the North Atlantic, these tender scallops are easy to serve and perfect as appetizers, center of plate, or surf and turf options. Whether your making smoked scallops or a spicy scallop roll, these scallops are prime seafood.

Alaskan Cod is a delicious and sustainable wild caught flaky white fish. These fillets pair well with any lunch or dinner you can dream up!

Lobster Tails
BOIL: Bring a pot of water to a boil. Place the thawed lobster tails in the water on high heat until slow boil is reached again. Reduce heat and simmer uncovered for 5 minutes or until lobster meat turns pearly and opaque.

GRILL: Insert knife carefully in score of thawed lobster tail to fully split lengthwise or butterfly and brush meat side of tail with butter or marinade. Place tails, meat side down, on preheated grill (medium heat). Cook for 10 to 12 minutes, turning once, and basting frequently until pearly and
opaque.

Tails should be cooked to an internal temperature of 145°F”

Claw & Knuckle Lobster Meat
Our lobster meat is already cooked and deshelled. Simply thaw and enjoy cold with cocktail sauce or enjoy warm with butter.

Thawing: Lobster meat should be placed in refrigerator overnight. Thawed product should be used within 2 days.

Sea Scallops
Thaw scallops overnight under refrigeration.

Pat the scallops dry with a paper towel and season with salt and pepper.

In a large skillet set over medium-high heat, add oil.
When the oil is hot, add the scallops and cook until golden brown on one side, 2-3 minutes.

Gently turn the scallops, and add the butter and garlic to the pan. Continue to cook, spooning the butter over the scallops until they are cooked through, about 3 minutes more.

Cod Fillets
Preheat oven to 375˚F and use scissors to open the Cryovac bag, placing fillet on a piece of tinfoil.

Be sure to fold up the edges close to fillet (like a little tin boat) to ensure whole fillet is cooked thoroughly in natural juices, drizzling any remaining sauce from pouch onto the top of the fillet.

Place cookie sheet in center rack of oven and cook for 15 minutes. Product will reach 165˚F when ready.

Lobster
Our delicious lobster is caught by small, independently owned lobster day boats from pristine waters along the N. Atlantic coast. To ensure a sustainable resource, the N. Atlantic lobster is harvested by hand, one trap at a time, with incredibly stringent catch requirements. To learn more about the hardworking men and women who fish this sustainable seafood, please visit our lobster fishermen’s profiles.

Sea Scallops
Ranking as one of the most valuable fisheries in the US, Atlantic sea scallops are harvested from pristine waters along the Mid-Atlantic to eastern Canada. Our scallop fleets fish under stringent conservation methods and remains the most sustainable, wild-caught scallop fishery in the world.

Cod Fillets
Marine conservation isn’t new to Alaskan Seafood. In fact, a precautionary approach to setting harvest levels has been in place for decades. Look at the BSAI Catch Limits chart and see how the numbers tell the story. Each year scientists conduct surveys of the available biomass and use this data to calculate conservative catch limits – Acceptable Biological Catch (ABC). Then, fisheries managers go a step further and set harvest quotas – Total Allowable Catch (TAC) – that never exceeds the sustainable ABC.