Other Mollusks

Scallops - Canadian Scallops - Wild /...

The Canadian cold ocean waters give this scallop meat a firmer texture then their Japanese and Au...

The Canadian cold ocean waters give this scallop meat a firmer texture then their Japanese and Australian cousins. This firm texture, is a better fit for a seared scallop. When searing scallops, use high heat, sear for 1-2 minutes per side, and leave the middle raw. Over cooking a scallop will taste like you’re eating rubber. You can also find sushi grade Canadian scallops. You’ll taste the natural sweetness of the meat and the natural saltiness of the ocean, the actual firmness of the meat w...

Mussels - Organic Mussels With White ...

Harvested in the clean cold Canadian waters. Everything you want from a seafood that literally fe...

Harvested in the clean cold Canadian waters. Everything you want from a seafood that literally feeds from the ocean nutrients. PEI mussels must grow to a marketable size of 55-60mm, and with over 40 years of harvesting knowledge, processors are experienced in choosing the best quality to ship globally, giving the consumer a full, plump mussel meat. Maybe it’s due to ice harvesting in the winter, with bays covered with ice 4ft deep, or maybe its just the pure beauty of the PEI landscape, but P...

Mussels - Naturally Organic - Cultured

Harvested in the clean cold Canadian waters. Everything you want from a seafood that literally fe...

Harvested in the clean cold Canadian waters. Everything you want from a seafood that literally feeds from the ocean nutrients. PEI mussels must grow to a marketable size of 55-60mm, and with over 40 years of harvesting knowledge, processors are experienced in choosing the best quality to ship globally, giving the consumer a full, plump mussel meat. Maybe it’s due to ice harvesting in the winter, with bays covered with ice 4ft deep, or maybe its just the pure beauty of the PEI landscape, but P...