What makes this salmon recipe absolutely slammin’?! A unique and flavorful preparation, it’s the perfect platform to showcase delicious healthy salmon on your menu.
NEW – Ocean Horizons® Atlantic Salmon Portions. Farm-raised Atlantic salmon is known for its mild flavor, consistent red-orange color, moderately high oil content and consistent supply which lends itself to virtually any cooking technique.
This week we’ve added 6 items to our inventory including; classic whoopie pies, pollock, yeast, pickled beets and K-12 breakfast items.
Lemon vinaigrette and citrus chipotle bbq sauce provide the perfect combo of sweet and sour needed to create this tasty Caribbean classic.
This week we’ve added 4 new items to our inventory including coconut butterfly shrimp, instant cheese sauce mix, ranch dressing pouch mix and more…
This week we’ve added 3 new items to our inventory including cauliflower pizza crust, fried clam strips and more…
Tender shrimp enveloped with crispy thin strands of local potatoes is sure to be a winner on any menu, winter, spring, summer or fall. As an appetizer or an entree Caribou Shrimp is a unique menu item with local flare.
More often than not mussels are generally served with a couple thick planks of toasted bread used for sopping up the juices from the cooking process… also known as broth diving.
This unique twist on surf & turf is sure to please your most discerning guests. Featuring a unique dry rub that brings great depth of flavor, sweet corn and tender lobster.
This week we’ve added 12 new products to inventory including pappardelle pasta, French fries, country fritter chicken tender loin and more…
Pollock fillets, dipped in crushed Whole Grain Cheez-Its and grated Parmesan. A fun dish that packs in bold cheese flavor and is sure to please even the pickiest of eaters.
Battered fish fillets served with fries, coleslaw and homemade serrano chili aioli.
Seared calamari rings and tentacles, soaked in rice wine, fried in peanut oil with sliced baby corn, scallions, peppers coated in Kogi secret weapon sauce.
Fried oysters on a toasted crostini. Topped with Kogi garlic serrano sauce, bacon, tomato and microgreens.
Jumbo sea scallops pan seared glazed with secret weapon sauce served on a bed of garlic spinach.
There is something to be said of the simplicity of a good broiled clam dish. Many chefs render there own renditions of this traditional age old classic dish…
Chef Tim, and Adam Robinson from Island Made Ocean Clams are cooking up two variations of a New England favorite – clam rolls! One sorta traditional and one… naan traditional. The rich, clean, ocean flavor of these clams offers a top-quality dining experience for even the most discerning seafood & clam lovers.
This is a fun twist on the traditional clam’s linguine of old. Unlike the classical recipe’s use of chopped clams we’ve incorporated fresh hard-shell clams from Island Made Clams, which give you a taste of the deep Atlantic waters from which they came.
Holy macaroni! This week we’ve added 33 new items to our inventory including all different kinds of pasta, pizza dough balls, large white eggs and more…
Premium quality and highly sustainable, Island Made Ocean Clam are harvested from Maine’s cold, nutrient-rich waters. These clams thrive approximately 5 to 12 miles off-shore in depths of 240 to 400 feet or more.
This week we’ve added 12 new items to our inventor including ocean fresh shucked clams, fire braised beef flanks, basil pizza dough balls and more…
As Chef Tim says “Love me some fritters!” This is our New England spin on a South Florida classic, Conch Fritters. Our rendition is chalk full of native North Atlantic shrimp! Serve with cocktail sauce, tartar sauce or any sauce that makes your pallet smile. Create a New England seafood fritter by substituting a portion of shrimp with lobster leg meat and clams.
This week we’ve added 3 new items to our inventory including white natural pizza dough balls, aerosol garlic oil mist and more…
Pan-seared red snapper topped with salsa roja on a bed of roasted summer vegetables with secret weapon sauce and garlic mashed potatoes.
Grilled salmon topped with Kogi garlic serrano sauce and served with a fiery Asian slaw and sauteed baby bok choy.