Milkfish is the national fish of the Philippines where it is called “Bangus”. Milkfish is delicious with its nearly white flesh which is neither too strong nor too mild…it is just right for many recipes. Milkfish can be poached, deep fried, sauteed in your favorite sauce , baked or stuffed and grilled…just a few of the variety of ways you can enjoy this versatile and tasty fish. Coleson’s Catch Whole Milkfish comes in a Jumbo size, 1.43 lbs, and is vacuum-packed in its minimally-processed form, which is the traditional way this fish is sold.
Butterfly Milkfish – Boneless
Boneless Milkfish is a mild-flavored fish that is known for being much bonier than any other fish. It is an important food fish in Southeast Asia, but most popular in the Philippines where it is called “Bangus”, deboned Milkfish or “boneless bangus”. We alleviate the hassles of picking out the bones for you. Milkfish can be cooked any way and eaten any time of the day.
Raw, Easy Peel Shrimp
Easy Peel Shrimp continues to be America’s favorite seafood. Pacific White Shrimp are one of the most widely-cultivated shrimp in the world. They are popular because of their firm, sweet and mild flavor. The raw meat is creamy white in color and turns pale pink when cooked. Coleson’s Catch® Raw Head-off, Shell-on Shrimp is called Easy Peel because the shell has been nicked toward the tail so it is easily removed. Easy Peel offers you the convenience and flavor advantage of shrimp in the shell. Cook and/or serve in the shell or peeled – it’s up to you!
Slipper Lobster Tails
In warm, tropical waters of the Pacific Ocean, the Slipper Tail Lobster quietly rests. Also called the Shovel-Nose Lobster, the Slipper Tail’s name is derived from its small, diminutive, flat size. But within this small crustacean lies a huge, delectable, savory, taste sensation. The might flavor added to the small frame equals a delicate, luscious flavor for any size appetite. Grilled, broiled, steamed or baked, the tropical Slipper Tail Lobster offers one of the best flavor experiences under the sun.
Lobster Tails
On the simmering Caribbean Basin’s coral reefs, a highly prized delicacy can be found: The Rock or Spiny Lobster. This warm water lobster, unlike his New England cousin, has no claws and prefers basking in the sultry tropics to the chill of the Northern waters of Maine. Caught for the tender meat on their tail, this lobster’s plump tails are flash frozen immediately after catch, ensuring our “fresher than fresh” quality. When cooked, the tails turn bright red in color with a wonderfully fresh aroma and flavor. Favorite recipes include baking, frying, broiling and steaming the lobster to perfection. When cooked, its sweet, firm texture is popular whether served hot or cold.
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