Coleson Foods, Inc.

Coleson Foods is a seafood distributer. Our fish is the best frozen fish you can get. Check out our website for seafood recipes and list of products.

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Calamari Salad

Calarami Squid

Print Recipe
Calamari Salad
Course Salad
Servings
People
Ingredients
  • 1 pkg. Coleson's Catch Calamari
  • 3/4 c fresh basil leaves
  • 6 cloves garlic
  • 4 sun-dried tomato halves reconstituted
  • 1/2 c Extra Virgin Olive Oil
  • 1/3 c toasted pine nuts
  • 1/2 c grated Parmesan cheese
Course Salad
Servings
People
Ingredients
  • 1 pkg. Coleson's Catch Calamari
  • 3/4 c fresh basil leaves
  • 6 cloves garlic
  • 4 sun-dried tomato halves reconstituted
  • 1/2 c Extra Virgin Olive Oil
  • 1/3 c toasted pine nuts
  • 1/2 c grated Parmesan cheese
Instructions
  1. Prepare pesto in a blender or food processor by mixing the basil, garlic, softened sun-dried tomatoes, olive oil, pine nuts, and salt and pepper to taste.
  2. Blanch the squid in salted boiling water for one minute and drain.
  3. While hot, toss in the pesto and cool for 24 hours.
  4. Add Parmesan before serving.
Recipe Notes

If you like tentacles, use whole squid (cleaned, trimmed, and the tubes cut into rings); if not, use calamari steaks that have been cut into thin strips or diced. The preparation is the same.

Filed Under: Calamari Recipes, Shellfish Tagged With: Simple, Summer Seafood Recipes

Tuscan-Style Calamari Linguini

Calarami Squid

Print Recipe
Tuscan-Style Calamari Linguini
Course Main Dish
Servings
People
Ingredients
  • For every pound of Coleson's Catch Calamari:
  • 2 Tbsp. chopped garlic
  • 2/3 Tbsp. olive oil
  • 1 tsp. Thyme
  • 1/4 c capers 
  • 1-1/2 c diced tomatoes
  • 1/2 c dry white wine
  • 1/2 c Chicken Stock
Course Main Dish
Servings
People
Ingredients
  • For every pound of Coleson's Catch Calamari:
  • 2 Tbsp. chopped garlic
  • 2/3 Tbsp. olive oil
  • 1 tsp. Thyme
  • 1/4 c capers 
  • 1-1/2 c diced tomatoes
  • 1/2 c dry white wine
  • 1/2 c Chicken Stock
Instructions
  1. Clean squid by pulling out the viscera including cartilage.
  2. Rinse in cold water and cut into half inch rings. Blot dry with paper towel.
  3. Saute onions in olive oil until soft and translucent.
  4. Add the thyme, garlic, capers and tomatoes and saute until the tomatoes are soft.
  5. Add the liquids and bring to a boil, then simmer for 5 minutes.
  6. Add the cleaned and sliced squid (cut into rings and leave the tentacles whole) and simmer for 2-3 minutes.
  7. Don't overcook. The squid is done when it turns opaque white.
Recipe Notes

Pour over warm Linguini.

Filed Under: Calamari Recipes, Shellfish Tagged With: Autumn Recipes, Simple

Sauteed Calamari Nicoise

Calarami Squid

Print Recipe
Sauteed Calamari Nicoise
Course Main Dish
Servings
People
Ingredients
  • For every pound of Coleson's Catch Calamari:
  • 1 Tbsp. chopped garlic
  • 1/2 c diced onion
  • 2 Tbsp. olive oil
  • 1 c diced tomato
  • 1 Tbsp. Italian seasoning
  • 1/4 c sliced black olives
  • Salt and Pepper to taste
Course Main Dish
Servings
People
Ingredients
  • For every pound of Coleson's Catch Calamari:
  • 1 Tbsp. chopped garlic
  • 1/2 c diced onion
  • 2 Tbsp. olive oil
  • 1 c diced tomato
  • 1 Tbsp. Italian seasoning
  • 1/4 c sliced black olives
  • Salt and Pepper to taste
Instructions
  1. Clean squid by pulling out the viscera including cartilage.
  2. Rinse in cold water and cut into half inch rings. Blot dry with paper towel.
  3. Saute the onion and garlic for approximately 5 minutes.
  4. Add basil, tomato and seasonings and cook 10-15 minutes.
  5. Add the squid and cook for 2 minutes (don't overcook).
Recipe Notes

Serve over Creamy Polenta.

Filed Under: Calamari Recipes, Shellfish Tagged With: Autumn Recipes, Simple

Creamy Polenta

Print Recipe
Creamy Polenta
Servings
People
Ingredients
  • 1 c. cornmeal
  • 3 c Chicken Stock
  • 2 Tbsp. chopped garlic
  • 2 Tbsp. chopped basil
  • 1/2 c Parmesan cheese
  • 1 tsp. Salt
  • 1/2 c Heavy Cream
Servings
People
Ingredients
  • 1 c. cornmeal
  • 3 c Chicken Stock
  • 2 Tbsp. chopped garlic
  • 2 Tbsp. chopped basil
  • 1/2 c Parmesan cheese
  • 1 tsp. Salt
  • 1/2 c Heavy Cream
Instructions
  1. In a sauce pan, combine chicken stock, garlic, basil and cornmeal, using a whisk to thoroughly mix ingredients.
  2. Cook over medium heat, stirring regularly.
  3. As it comes to a boil, it will thicken; cook for another 15 minutes until the mixture is smooth. (Add water if the mixture becomes too thick..)
  4. Add the cheese and the cream, and continue to cook until the cheese is melted.
Recipe Notes

Serve under sauteed Calamari Nicoise.

Filed Under: Salads and Side Dishes Tagged With: Simple

Ceviche Calamari

Calarami Squid

Print Recipe
Ceviche Calamari
Course Appetizer
Servings
People
Ingredients
  • For every pound of Coleson's Catch Calamari:
  • 1 c water
  • 1 c lemon or lime juice
  • 1 c white vinegar
  • 1 c Red Onion diced
  • 1 c Green Bell Pepper diced
  • 1 crushed chilies or Tabasco sauce Tbsp.
Course Appetizer
Servings
People
Ingredients
  • For every pound of Coleson's Catch Calamari:
  • 1 c water
  • 1 c lemon or lime juice
  • 1 c white vinegar
  • 1 c Red Onion diced
  • 1 c Green Bell Pepper diced
  • 1 crushed chilies or Tabasco sauce Tbsp.
Instructions
  1. Clean squid by pulling out the viscera including cartilage.
  2. Rinse in cold water and cut into half inch rings.
  3. Combine all ingredients and marinate for 24 hours.
Recipe Notes

Serve cold as a salad or appetizer.

Filed Under: Calamari Recipes, Shellfish Tagged With: Simple, Summer Seafood Recipes

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