Fish
South American Flathead Fillets – Skinless
The South Atlantic Ocean provides the perfect saltwater habitat for our South American flathead. Their firm white flesh has a medium yet sweet flavour and can be baked, barbecued, poached, grilled or fried.
South American flathead is most popular when battered and served with a side of chips and tangy tartare sauce. For something a bit more adventurous try pan frying in a light coating of spices served with a dollop of yogurt.
Atlantic Salmon Portions - Skin On
The extremely deep, cold waters of the Norwegian fjords provide naturally favourable conditions for Atlantic Salmon, so it's from these sea farms we source these rich, moist fillets. The oily, orange flesh holds together well and provides a good source of both protein and omega 3 fatty acids.
To fully appreciate the distinctive flavour, pair salmon with a simple combination of olive oil and lemon, or for something more exotic, Asian flavours such as ginger and lemongrass.
Atlantic Salmon Portions Mediterranean Style Herbs
The extremely deep cold waters of the Norwegian fjords provide naturally favourable conditions for Atlantic Salmon, so it’s from here we source these rich, moist fillets. The oily, orange flesh holds together well and provides a good source of both protein and omega 3 fatty acids.
Our Salmon Portions with Mediterranean Style Herbs works terrifically with buttered baby potatoes, herbed mayonnaise and green beans for a deliciously fresh meal any day of the week.
New Zealand Hoki Fillets – Skinless
Our wild caught Blue Grenadier, also known as Hoki, are caught in the deep, open waters of New Zealand. With a delicate flavour and moist, flakey flesh, these versatile fillets can be fried, grilled, baked or barbecued.
Try a tempura batter or light crumb and serve up with chips and a salad for a delicious home-style take-away.
Wild Caught King Snapper Portions - Skin On
Wild caught from the tropical offshore reefs of Vietnam and Indonesia, Ocean Chef King Snapper has a sweet, mild flavour and a tender bite.
Pan-fry for a crispy skin and serve with a honey, soy and chilli marinade or, if you’re feeling adventurous, try Snapper pie with fennel and dill sauce.
Wild Caught Yellowfin Tuna Steaks – Skinless
Ocean Chef Yellowfin Tuna (Thunnus Albacares) are wild caught. Tuna steaks can be grilled, barbecued, baked, poached or cured to bring out their mild, sweet flavour.
Tuna is an easy and popular choice of protein. Pair with Asian flavours such as soy, ginger, chilli and citrus. For added crunch we recommend rolling in sesame seeds before searing.
Salt Water Barramundi Portions – Skin On
In the northen Indian Ocean, where the shining blue waters of the Bay of Bengal meets the Arabian Sea, sits the island of Sri Lanka; a little green pearl in this vast expanse. It is in the prisitne environment of Trincomalee Bay, on Sri Lanka's north eastern coast, that Oceanpick's Barramundi are carefully raised, in natural oceanic conditions, and to strict measures.
The Barramundi in the pack that you hold has been sustainably farmed, to the highest Best Aquaculture Practice standards. It has been hygienically processed, packaged, and stored under stringently maintained regulations.