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9 DAYS MENU
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ATLANTIC SALMON
Atlantic Salmon Slices
Atlantic Salmon - Side
$12.99/lb.
WHITE FISH
White Head
$2.99
2 Slices White Fish
$13.49/lb.
$9.99/lb. Atlantic Salmon Cubes
Atlantic Sides Skinless
Ground Salmon
Mountains Sides
Mountains Slices
BABY SALMON
Baby Salmon Cubes
Baby Salmon Side
Baby Salmon Sides Skinless
Baby Salmon Slices
Baby Side Skinless
Mountains Sides
Mountains Slices
$11.99/lb.
$15.99/lb.
$11.99/lb.
$14.99/lb.
$15.99/lb.
$10.99/lb.
$12.99/lb.
$14.49/lb.
$12.99/lb.
$12.99/lb.
$15.99/lb.
SCOTTISH SALMON SUSHI GRADE
Scottish Slices
Scottish Stake
WILD KING SALMON
$29.99/lb.
CARP
Carp Slices
$12.99/lb. Winter Carp $12.99/lb.
BRONZINO
Bronzino Fillet
$24.99/lb.
Whole Bronzino $13.49/lb.
GEFILTA FISH
20oz Rolls
$12.99/lb.
Ground White Fish $14.99/lb.
White Fish Tail
PIKE SKIN
$3.99 Per Tray [About 1/2lb]
$12.99/lb.
$18.49/lb.
$15.99/lb.
LOX FISH Comes In Trays 1 or 2-3lb $24.99/lb.
TURBOT Fresh Turbot $19.99lb
FRESH FLOUNDER Flounder Fillet $21.99lb Flounder Whole $11.99/lb.
TILAPIA Fresh Tilapia $9.99/lb.
MAHI MAHI
Mahi Mahi Slices
SEA BASS
Sea Bass Slices
TUNA
$14.99/lb.
$38.99/lb.
Sushi Grade $32.99/lb. Frozen Tuna $11.99/lb.
BULK FROZEN
$5.99
PARM E S A N
C R U S TED S ALM O N
This side of salmon is mouthwateringly delicious. It’s packed with herbs and flavor It’s light, fresh and perfect for a dinner main. Leave out the Parmesan if you don’t mix fish and dairy
Note: Parmesan is an aged cheese and requires a 6 hour wait to eat fleishig
Ingredients:
3-4 lb side of salmon
1 cup panko crumbs
1/2 cup freshly grated Parmesan cheese
Salt and pepper to taste
1 large lemon, squeezed
1 1/2 Tbsp fresh parsley, finely chopped
1 1/2 Tbsp fresh dill, finely chopped
1 Tbsp chopped chives (optional)
2-3 cloves garlic, minced
2 Tbsp mayonnaise
Directions:
1. Preheat oven to 375° Place salmon on a lined baking sheet. Pat dry with a paper towel.
2. Season generously with salt and pepper.
3. In a bowl, combine lemon juice, parsley, dill, chives, garlic and mayo. Spread generously on salmon.
4. In another bowl, combine panko crumbs and parmesan. Top salmon.
5. Bake for 30 minutes, or until golden.
ENERGY ENERGY ENERGY ENERGY
MUSHROOM LOADED FRIES
These dairy loaded fries are the perfect side dish and will be wiped clean before you can even plate it. Each bite bursts with flavor. For an easier version, oven bake frozen fries according to package instructions and call it a day. If you’re a mushroom lover, double the sauce since it might disappear while you “taste” it!
Ingredients:
3-4 Idaho potatoes, thinly sliced in circles
4 cloves garlic, finely chopped
1 1/2-2 lbs mushrooms, sliced
1 onion, sliced
1/4 cup whole milk
1/4 cup heavy cream
Salt and pepper to taste
5 Tbsp oil
Directions:
1. Place your cut potatoes in iced water until ready to fry. Before frying, dry well to get the crispiest potato chips.
2. In a medium saucepan, heat oil over medium-high heat. Add onions and sauté until translucent. Add mushrooms and cook for 2 minutes. Add the chopped garlic and cook until most of the liquid cooks down.
3. Once cooked down, add salt, pepper, whole milk and heavy cream. Bring to a boil. Lower and cook down for 8-10 minutes.
4. Top fried potatoes with the mushroom mixture and fresh parsley.
EGGPLANT LASAGNA
This hash between eggplant parmesan and lasagna is out of this world delicious!! It freezes beautifully for advanced prep. It’s that perfect cheesy, savory dish you’re looking for!
Ingredients:
2 medium eggplants, sliced thinly lengthwise
1 package lasagna noodles (pre boiled or regular)
1 1/2-2 cups mozzarella cheese
Cheese Mixture Ingredients:
16 oz ricotta cheese
1 cup mozzarella cheese
1 egg
5 fresh basil leaves, finely chopped
Sauce Ingredients:
1 bottle of your favorite marinara sauce (I used Tuscanini zesty marinara sauce)
1 cup water
1 tsp Italian seasoning
1/4 cup sugar
1/2 cup whole milk
3 fresh basil leaves, finely chopped
Directions:
1. Generously sprinkle salt on both sides of the eggplant slices. Let sit for 15 minutes. (The salt removes the bitterness.) Rinse well and pat dry.
2. Heat a generous amount of oil in a large frying pan. Fry eggplant slices on both sides until golden. Set aside.
3. Combine all cheese mixture ingredients in a large bowl.
4. Combine all sauce ingredients in a large bowl.
5. Preheat oven to 350°. Assemble the lasagna. In a 9x13 pan, place a layer of lasagna noodles at the bottom. Pour some of the sauce to cover the noodles. Sprinkle a handful of mozzarella cheese on top of the sauce. Add a layer of fried eggplant, followed by a layer of cheese mixture. Repeat until pan is full.
6. Cover well and bake for 45 minutes. After 45 minutes, higher the oven to 475° and bake uncovered for an additional 15 minutes. For maximum color and crisp, broil for 5 minutes after baking.
