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Hearty chowder loaded with chunks of premium barramundi and wholesome vegetables. Freshly made and frozen. Ingredients: Water, Barramundi Broth, Barramundi Fish Meat, Onion, Potato, Carrot, Corn, Cream, Full Cren Milk Powder, Tapioca Starch, Butter, Onion Powder, Salt, White Pepper, Emulsifier, Stabiliser
Out of Stock
Rice crusted for a tasty, gluten free alternative.Tasty wild-caught, MSC certified Alaskan Pollock meets gluten free goodness in Dr. Praeger’s allergy-friendly Rice Crusted Fish Sticks. These savory, crispy, rice-coated Fish Sticks have 11 grams of protein, Non-GMO ingredients and are happily certified gluten free. Dive in and start dipping!
Cooking InstructionsMust be fully cooked. Keep frozen prior to use. For food safety cook to an internal temperature of 165°F. Do not leave appliances unattended as cooking times may vary.
Oven/Toaster Ovenpreferred methodPreheat oven / toaster oven to bake at 450°F. Place fish sticks on an ungreased baking pan. Bake approximately 11 minutes until browned. Carefully flip and bake an additional 8 minutes, until heated through and well browned.
SkilletSkillet Preheat vegetable oil in a non-stick pan over medium heat. Cook fish sticks approximately 5 minutes. Carefully flip and cook an additional 5 minutes, until heated through and well browned.
MicrowaveDo not microwave
Gluten free and full of flavor!Dr. Praeger’s updates the classic fish fillet with a gluten free rice crust without sacrificing the flavor. Our Rice Crusted Fish Fillets are made with wild-caught, MSC certified Alaskan Pollock, Non-GMO, and have 11 grams of protein per serving along with being happily certified gluten free delicious.
Cooking InstructionsMust be fully cooked. Keep frozen prior to use. For food safety cook to an internal temperature of 165ºF. Do not leave appliances unattended as cooking times may vary.
Oven/Toaster Ovenpreferred method Preheat oven / toaster oven to bake at 450ºF. Place fish fillets on an ungreased baking pan. Bake approximately 11 minutes until browned. Carefully flip and bake an additional 8 minutes, until heated through and well browned.
SkilletPreheat vegetable oil in a non-stick pan over medium heat. Cook fish fillets approximately 5 minutes. Carefully flip and cook an additional 5 minutes, until heated through and well browned.
MicrowaveDo not microwave
Out of StockHoun Aquaculture top quality salmon in Tasmania’s pristine waters for over 30 years. Buttery & smooth taste, flavor of this fish is much more mild compared to some other salmon. Perfect for pan-frying, grill or baked. Item is freshly frozen!
King salmon is a rich source of healthy long chain Omega-3s, which have widely documented health benefits such as aiding heart and joint health. They are also important for a healthy mind at all life stages, especially in young children where Omega-3s are vital for development of the brain and eyes. Compared to other salmon and seafood species, King salmon consistently contains some of the highest levels per serving of healthy long-chain Omega-3 oils. New Zealand King Salmon has a delicate texture and characteristic rich flavour. Ideal for panfrying or grilling.
King George Whiting (Sillaginodes punctatus) are prized for their sweet, delicate flavour. They are versatile fish that can be prepared in a number of ways including steaming, baking, barbecuing and grilling, with frying the most common. Careful handling is required because of their soft and delicate texture. King George Whiting swim in schools and are found in coastal and estuarine waters where they are caught by handline and various netting methods. The most commercially important fisheries occur in the Southern portion of Australia, especially South Australia, where King George Whiting is the state’s most valuable finfish.
SUSTAINABILITYKing George whiting is line-caught in coastal waters off Kangaroo Island and the west coast of SA. This type of fishing method have a low impact on marine habitat, with King George Whiting being regularly audited and monitored by the South Australian Government (PIRSA) with limit catch rates for hook and line.
OCEAN TO PLATEKing George whiting is filleted fresh on the day of catch and packed into retail or bulk packs. The product is frozen fresh, to maintain the quality of the same day caught freshness.
Bight Redfish (Centroberyx gerrardi) is wild caught in the pristine waters of the Southern Ocean. These schooling fish are found in the deep cold waters around reefs and near the bottom of the ocean floor. The cold oceanic habitat gives the Bight Redfish a clean fresh flavour, and being small in size gives it a sweet flavour compared to larger fish. The Bight Redfish has a high fat content making it highly sought after by chefs.
SUSTAINABILITYThe Bight Redfish is regularly audited and monitored by the South Australian Government (PIRSA) with limit catch rates for long lines and hook and line. The Commonwealth (AFMA) maintains a strict quota system for the trawl Bight Redfish fishery which includes a limited number of boats permitted to fish the species in zoned areas.
OCEAN TO PLATEThe Bight Redfish are caught and killed using the Japanese iki jime method. This method is not only the most humane way, but also maintains quality and longer shelf life. Bight Redfish is exported whole, gilled and gutted.
Southern Garfish (Hyporhamphus melanochir) are a schooling fish found in sheltered bays, inshore coastal areas, estuaries and especially where seagrass meadows are established. They are found near the surface at night and on the bottom to midwater during the day.
SUSTAINABILITYSouthern Garfish is caught using hook and line and dab / dip nets in South Australian waters. These types of fishing methods generally have low impacts on marine habitat and threatened species. Garfish is regularly audited and monitored by the South Australian Government (PIRSA) with limit catch rates for dab net, and hook and line.
OCEAN TO PLATESouthern Garfish is filleted fresh on the day of catch and packed into retail or bulk packs. The product is frozen fresh, to maintain the quality of the same day.
$13.00Tuna steak ideal for pan-fry or add into your salad. Item is frozen.
Wild Sockeye Salmon is the second most abundant species of Alaskan Salmon. Due to its long migration, they carry a large amount of fat making it rich in omega-3s and giving its meat a nice, rich flavour. Some say that the flavour rivals or is even better than Chinook Salmon! Skin on. Item is frozen. Flavor & Texture * Deep red flesh * Excellent color retention * Distinctive rich flavor * Firm texture Ideal Cooking Methods - Bake - Broil - Grill - Poach - Pan-Fry - Smoke
Wild-Caught and packed in Alaska. A cousin to Cod and similar in flavor, texture, and appearance, Alaskan Pollock’s lean, snowy-white meat, delicate texture, and mild flavor make it an extremely versatile and healthy seafood choice. Item is frozen. The Alaska Pollock fishery is the largest sustainable fishery in the US so you can feel good knowing that you’re eating a fish that is abundant and so well managed it will be available for generations to come.Flavor & Texture *Has a mild & clean flavor * Large tender flakes * Texture ranges between delicate and medium * Slightly sweet flavor Ideal Cooking Methods - Bake, Broil, Fry, Sauté, Steam
Kuhlbarra is the largest commercial fish farm in Singapore, producing premium barramundi in our pristine Southern waters. Modern sustainable and environmentally-friendly farming practices - the "Good Aquaculture Practice for Fish Farming" accreditation from AVA. Barramundi has a firm texture, clean taste and mildly sweet flavor, making it extremely versatile and well suited for a wide spectrum of cooking techniques and thus a popular choices across different cuisines. Fish came in fresh and straight away freezes them.