Frozen Seafood

Norwegian Salmon is sustainably raised in the waters off the coast of Norway, resulting in a delicious salmon with a flaky texture and clean taste. Salmon provides an excellent source of Vitamin D and protein. Each 100g serving also contains 2055mg Omega-3sand is frozen at the peak of its freshness to ensure optimal taste and texture.

Individual vacuum-sealed salmon FILLET (boneless with skin-on) and should be kept frozen until use.

Fillets of salmon that have been flavored with the smoke from burning aromatic hardwoods. The smoke from the smoldering wood gives the salmon a distinctive smoky flavor and a fine texture. The meat is placed in a smoking chamber away from the fire where it remains at room temperature. As the smoke builds from the fire, it is allowed to enter the smoking chamber, passing over the Salmon to impart the smoky flavor into the fish filets and warming them slightly. Because this process does not involve cooking, the filets retain their delicate texture.

The octopus is a boneless sea creature that has fascinated people for centuries both on and off their plate. It’s an important protein source in coastal communities around the world and is considered a delicacy by many cultures. It’s also an excellent source of potassium, magnesium, and calcium. Studies show that these minerals in combination can reduce the risk of stroke and promote a healthy heart. Octopus is rich in vitamins and minerals. It’s also low in fat, making it a great source of complete protein for people trying to manage their weight. This can depend on how it’s prepared, however. Frying it or cooking octopus in butter or oil can add extra fat and calorie content to your meal. 

Striped like its jungle namesake, the black tiger shrimp is available year-round.Black tiger shrimp have a mild but pronounced taste of ocean-harvested Gulf shrimp. Cooked tiger’s meat is also softer than that of other shrimp species. Tigers have gray to black stripes on gray or bluish shells and associated stripes on the peeled meat. The cooked shell turns bright red. The white flesh is tinged with orange if cooked peeled and red if cooked in the shell.

Crab tastes like soft, salty and squishy white meat that is not quite the same as chicken, or steak. It definitely tastes like fish, but without the “fishy” after taste or smell.

Flavour-packed small shrimp, peeled and deveined for your convenience. Can be used for curries, frying, grilling or baking.

Mild-flavoured, white coloured, delicate flesh. Cleaned and dressed for your convenience. A favourite across India for curries and frying.

Tender, flavoursome and juicy shrimp, peeled and deveined for your convenience. Ideal for curries, frying, grilling, or baking.

Strong umami flavoured, small-sized sea fish. Cleaned, dressed, healthy and nutritious. Ideal for deep frying or sautéing, and in curries.

Medium-flavoured, white or pink coloured, flaky flesh. Curry-cut for convenient use. A popular fish across Kerala, for all its curries, Biriyani and fried preparations.

A large fish of medium-flavoured, white or pink coloured, flaky flesh. Cut into well-proportioned steaks. A popular fish across Kerala, for all its curries, Biriyani and fried preparations.