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  • Seafood*
  • Poultry*
  • Beef*
  • Pork*
  • Veal & Lamb*
  • Appetizers & Desserts*
  • Warehouse Address:
    125 Newmarket Square
    Boston, MA 02118

    Mailing Address
    PO BOX 1451
    Newburyport, MA, 01950

    Phone:
    978 465-6396

    Cooked Jumbo Shrimp: Thaw, rinse and serve. Do not boil.

    Raw, peeled and deveined Jumbo Shrimp: Thaw first, sautéed garlic in olive oil and butter. Add shrimp sauté 2 or 3 minutes each side. Serve w/ garlic butter.

    Shrimp Skewers: Coat with olive oil – Grill frozen 6-8 minutes each side.

    Stuffed Shrimp: Bake frozen @ 375 degrees for 20-25 minutes.

    Alaskan King Crab: Fully-cooked, boil 4-5 minutes.

    Jumbo Lump Crab cakes: Bake frozen @ 375 for 20-25 , minutes or thaw first and pan fry in olive oil 3-4 minutes each side.

    Scallops: Thaw first – Broil 5-6 minutes each side or bake in a casserole.

    Stuffed Scallops: Bake frozen @375 degrees for 30-35 minutes.

    Stuffed Clams Casino: Bake frozen @375 degrees for 30-35 minutes.

    Stuffed Sole: Bake frozen @425 for 35-40 minutes.

    Cod Loins: Thaw, coat with butter, bread crumbs and lemon juice. Bake @400 degrees for 20-25 minutes.

    Haddock Loins: Thaw, coat with butter, bread crumbs and lemon juice. Bake @400 degrees for 20-25 minutes.

    Halibut and Swordfish Steaks: Thaw, Broil or Grill 5-6 minutes each side add butter and lemon.

    Tuna Steaks: Thaw, Saute in butter and olive oil 3-4 minutes each side or Broil 3-4 minutes each side.

    Snapper and Grouper Fillets: Thaw, coat with butter, bread crumbs and lemon juice. Bake @ 400 degrees for 20-25 minutes.

    Homestyle Haddock: Cook frozen breaded side up @ 375 degrees for 30-35 minutes.

    Potato Crusted Cod: Cook frozen breaded side up @ 375 degrees for 30-35 minutes

    Coconut Crusted Tilapia: Cook frozen breaded side up @ 375 degrees for 25-30 minutes.

    Tortilla Crusted Tilapia: Cook frozen breaded side up @ 375 degrees for 25-30 minutes.

    Breaded Stuffed Chicken: Bake frozen @ 400 degrees for 40-45 minutes.

    Cordon Bleu: Bake frozen @ 400 degrees for 40-45 minutes.

    Chicken Kiev: Bake frozen @ 400 degrees for 40-45 minutes.

    Cape Cod Chicken (cranberry apple): Thaw, Bake @375 degrees for 30-35 minutes.(ad 10 minutes if frozen)

    Chicken Ala Henri: Thaw, Bake @375 degrees for 30-35 minutes.(ad 10 minutes if frozen)

    Boneless Chicken: Thaw, dip in bread crumbs drizzle, oil, seasoning. Bake @375 for 20-25 minutes.

    Marinaded Chicken: (Teriyaki, lemon pepper, Cajun, BBQ. –etc.) Thaw first – Bake @ 400 degrees 20-25 minutes or Grill 4-5 minutes each side.

    Marinaded Turkey Tenders: Thaw, Grill 6-8 minutes each side occasionally turning or Bake @375 degrees for 20-25 minutes.

    Chicken Teriyaki: Bake frozen @ 400 degrees for 20-25 minutes.

    Cooked Half Duck: Bake frozen @ 375 degrees for 30-35 minutes or thaw first and grill 8-10 minutes each side.

    Steaks: Ribeye, NY Strip, Porterhouse, Filet Mignon:

    Marinated Steak Tips: Thaw, Grill 8-10 minutes each side – occasionally turning.

    Pork Chops: Frenched Pork Chops: Thaw, Grill 6-8 minutes each side occasionally turning.

    Stuffed Pork Chops: Thaw, Bake @350 degrees for 35-40 minutes.

    Cooked Pork Back Ribs: Thaw, Grill 5-6 minutes each side or bake @375 for 18-20 minutes.

    Lamb Chops: Thaw, Grill or Broil 6-8 minutes each side.

    Rack of Lamb: Thaw, season with a light mustard, pepper and or your choice of rosemary, thyme, or fennel seed. Preheat oven to 450º lower temp to 350º Bake for approx – 30 minutes for medium rare.

    Veal Cutlets:

    Veal Chops: Thaw, Grill or Broil 5-6 minutes each side.

    Roasts: Internal temperature will determine your roasting* preference: (rare, medium rare etc.)
    *It is essential to have a quality meat thermometer.
    Seared Method
    Preheat the oven to 425°F (220°C). Place the roast in a roasting pan, rib side down and fat side up, and insert a meat thermometer so that it does not touch the bone. Roast for 30 minutes, then turn the heat down to 325°F (170°C) and continue to cook until the meat reaches 5 to 10 degrees below the final desired temperature, about 13 to 25 minutes per pound, depending on the size of the roast.
    Slow-Cooking Method
    Preheat the oven to 300°F (150°C). Place the roast in a roasting pan, rib side down and fat side up, and insert a meat thermometer so that it does not touch the bone. Roast until the meat reaches 5 to 10 degrees below the desired internal temperature, 20 to 30 minutes per pound (445g), depending on the size of the roast.

    Chateau Briand: Thaw, season roast with olive oil garlic salt, pepper. Preheat oven to 450 degrees. Bake for 10 minutes. Lower heat to 325 degrees. Bake an additional 20 minutes. Let roast stand 10-15 minutes before slicing.

    Pork Roast: Thaw, Bake @350 degrees for 15-18 minutes per pound. Internal temperature 160º

    Ribeye Roast: refer to searing or slow-cooking methods.

    Lamb Roast: refer to searing or slow-cooking methods.