Products Archive - Page 2 of 8 - Coleson Foods, Inc.

Pink Salmon Fillets

Coleson’s Catch Sockeye Salmon Fillets are wild-caught in the cold, clear waters of the Eastern and Western areas of the North Pacific Ocean. This premium salmon is called Sockeye or sometimes Red Salmon and is the reddest-fleshed of the wild salmon. Sockeye comes from the word “suk-kehg” from the language of the Indigenous Peoples living in the Northern Pacific Coast. It is one of the smaller Pacific Salmon species, but its succulent bright orange-reddish flesh is prized by seafood lovers. It is rich in texture and high in flavor, with the firmest texture of all the Pacific Salmon, and has the highest amount of omega-3s, which support the health of many body systems. Light marinades and simple grilling treatment brings out the best in its wonderful flavor. Coleson’s Catch Sockeye Fillets are packed as Skin-On fillets, which makes them convenient to use in many grilling and baking recipes – simply lift off the fillets from the skin after cooking, if desired.

Cod Fillets

Coleson’s Catch Atlantic Cod Fillets are wild-caught in the cold, pristine waters of the North Atlantic Ocean, hence its market name, which makes a clear distinction from Pacific Cod, which is caught in the Pacific Ocean. Atlantic Cod is a leaner fish, sweeter and has larger, firmer tender flakey meat than its Pacific cousin.
Due to its lean meat, Atlantic Cod cooks quickly and can be prepared in a variety of ways – bake, broil, fry, sauté or even steam. Grill preparation can be used, but take care not to overcook it. When cooked, the meat is a beautiful opaque white.
Our Cod is available as skinless boneless fillets, vacuum-packed in individual servings, for ease of preparation.

Sea Scallops – Large

Sea Scallops, known for their sweet and delicate flavor, are named for the tenderly fluted edges of the alluring, fan-shaped, “scalloped” shell. Harvested in the shallow, saline, ocean waters of Japan, the succulent Sea Scallop is the largest variety, some equaling the circumference of a silver dollar. The Sea Scallop’s creamy white color and plum, firm texture is favored among chefs due to their satisfying taste and versatile cooking applications. Cooking scallops gently and quickly will maintain the moisture and delicate texture. Scallops: A delicious choice for all seafood appetites.

Sockeye Salmon Fillets

Coleson’s Catch Sockeye Salmon Fillets are wild-caught in the cold, clear waters of the Eastern and Western areas of the North Pacific Ocean. This premium salmon is called Sockeye or sometimes Red Salmon and is the reddest-fleshed of the wild salmon. Sockeye comes from the word “suk-kehg” from the language of the Indigenous Peoples living in the Northern Pacific Coast. It is one of the smaller Pacific Salmon species, but its succulent bright orange-reddish flesh is prized by seafood lovers. It is rich in texture and high in flavor, with the firmest texture of all the Pacific Salmon, and has the highest amount of omega-3s, which support the health of many body systems.
Light marinades and simple grilling treatment brings out the best in its wonderful flavor. Coleson’s Catch Sockeye Fillets are packed as Skin-On fillets, which makes them convenient to use in many grilling and baking recipes — simply lift off the fillets from the skin after cooking, if desired.

Mahimahi Fillets

Mahi-Mahi, also known as Dorado or Dolphin fish is found in warm, Tropical and Sub-Tropical waters. One of the leanest fish in the sea, its firm, moist, pink to light beige meat has a mildly sweet, distinctive flavor. The large flakiness of the Mahi-Mahi is enjoyed baked, fried, boiled, sauteed and grilled. This unique delicacy is a preference among many seafood lovers.