Pacific cod are white, lean and flaky with a high moisture content.

Most imported, farmed shrimp are Pacific white shrimp and are very uniform in flavor and appearance. They are robust and fast growing, making them very suitable for farming. The meat is firm, mild and a little sweet.

Sea scallops are farmed in small quantities in New England and Newfoundland, but the vast majority are wild caught. They cannot survive out of water like oysters, clams and mussels, so scallops are always shucked at sea and kept on ice or frozen. We eat the adductor muscle, a very strong muscle that rapidly opens and closes the shell, propelling the scallop through the water. Wet scallops have been soaked in a preservative to maintain texture and taste; dry scallops have no preservatives added and must be sold very fresh. Scallops have a sweet and rich taste. The meat is creamy white or pinkish when raw, and cooks to an opaque white.
Four 3 lb units.