Fresh Seafood

Salmon

Salmon

Pairs Well With: Pinot noir, Chardonnay, Brut
Preparation: A versatile protein, salmon can be pan fried, baked or grilled.
Cooking Temp: 145°F (or 120°F for medium-rare)

Imitation Crabmeat

Imitation Crabmeat

Pairs Well With: Pinot noir, Chardonnay, Riesling
Preparation: Imitation crabmeat is fully cooked and ready to eat right from the package. Additional cooking methods include: pan-frying, boiling or baking.

Lobster Tail

Lobster Tail

Pairs Well With: Sauvignon blanc, Chardonnay, Riesling
Preparation: Best prepared by boiling in a large pot or deep skillet with a tight-fitting lid and a steamer basket placed over the water. Cover and steam until meat is just opaque and very plump (5-6 minutes).

Flounder Filet

Flounder Filet

Pairs Well With: Pinot grigio, Sauvignon blanc, Chardonnay
Preparation: A versatile fish, flounder can be prepared by baking, broiling or grilling.

Claw Crab Meat

Claw Crab Meat

Pairs Well With: Chardonnay, Pinot grigio, Riesling
Preparation: Best prepared by bringing water to a boil, seasoning with salt (if desired), submerging crab and simmering for 5 minutes.

Cod Fillets

Cod Fillets

Pairs Well With: Chardonnay, Sauvignon blanc, Pinot grigio
Preparation: Best prepared by baking, pan-frying or grilling. If frozen, cod can also be baked without defrosting.
Cooking Temp: 145°F

Haddock Fillets

Haddock Fillets

Pairs Well With: Chardonnay, Sauvignon blanc, Pinot grigio
Preparation: Best prepared by baking, air frying, grilling or pan-frying.
Cooking Temp: 145°F