Cost-stable backups for a fresh-forward menu
Our frozen program is built for kitchens that need predictable cost and consistent yield alongside a fresh case — banquet volume, off-season items, or a reliable backup when weather closes the boats.
- Shrimp — IQF, peeled & deveined, multiple count sizes
- Scallops — dry U-10 to U-20 count, individually frozen
- Calamari — rings and tubes, cleaned
- Fillet portions — cod, haddock and tilapia, vacuum-sealed
- Crab cakes & prepared items — available by case
Cold-chain handling
Frozen product ships in insulated, temperature-logged trucks and should move directly into your freezer at -10°F or below. We can also arrange blast-frozen custom packs for catering volume.