New England Wild Scallops
There are 30-40 wild sea scallops per pound, each scallop hand-shucked and hand-selected for quality and sizing. When you buy sea scallops from KnowSeafood they are never processed with any additives and preservatives; you will see a difference when cooking and eating them.
Buying sea scallops from KnowSeafood guarantees they’re deliciously meaty and sweet. These wild caught sea scallops are loaded with healthy Omega-3 fatty acids and vitamin B-12. The perfect size for baking and sautéing, KS Signature Wild Caught Sea Scallops will become a go-to favorite for you to serve to family and friends.
Important! When you thaw our Wild Sea Scallops, please remove them from the bag. Thaw in a strainer, or on a plate with paper towels to absorb the glaze. Pat dry before cooking!
Yellowfin Tuna Steaks
Our KS Signature Yellowfin Tuna are landed from the dayboats at the dock, packed in ice, then immediately brought to the processing facility. The next step is to test for purity and safety as a random selection of fish is tested for mercury content, and any excess oxygen that may discolor the meat is removed. The tuna is then cut into loins, delicately hand-cut portioned into skinless, center-cut steaks, then packaged and blast frozen to ensure the quality and great taste. You will love these mild, tasty, firm KS Signature Yellowfin Tuna steaks a number of ways by either searing, baking, or grilling.
Our world-class sushi Aurora salmon will soon be your new anytime favorite, having a uniquely sweet flavor and brilliant, vibrant color. Grown in a cold climate and fed a plant-based micro-algae oil secures a high level of health by benefitting omega3-fatty acids. These Aurora salmon portions are milder in flavor than wild-caught varieties but still hold a rich flavor that will leave you wanting more. Aurora salmon can be oven-baked, pan-seared, grilled, and even served raw for sushi and sashimi.
Yellowfin Tuna Saku
In Japan, “Saku” means block. Due to its uniformity, Tuna Saku is the preferred product for sashimi, ahi sushi, and pan searing. Our thin, center-cut Yellowfin Tuna Saku is prized for its tenderness and sweetness, making it particularly ideal for nigiri.
Our KS Signature Yellowfin Tuna Saku has a more pronounced taste than other tuna species due to the higher fat content and because we harvest and process within hours of being landed. In fact, Yellowfin sashimi is a delicacy that is often served in high-end seafood restaurants.
The flesh of Baja Kanpachi is firm, rich, and buttery with a flavor that some describe as a cross between Sablefish and Yellowfin. Its popularity in Japanese cuisine coupled with its origins in the Baja led to Baja Kanpachi®. Easy to work with, Baja Kanpachi can be used in virtually any whitefish dish and is perfect for smoking, grilling, searing and poaching. A member of the amberjack family of finfish, this sashimi-grade fish is ideal for raw preparation like sushi and sashimi.
Open Blue Cobia
Cobia has everything going for it. Flavor. Texture. Consistency. And because of its high oil content, the flesh stays succulent and moist no matter how you prepare it.
Our ocean-raised Cobia is fast becoming a favorite of many chefs and home cooks as it lends itself to a range of international cuisines, cooking methods, and pairs well with a wide variety of flavor.