Prepared
Showing 1–9 of 10 results
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Organic Salmon Burger – Dill
House made Salmon and Dill Burgers – Frozen
Cook from frozen on the BBQ, oven bake or pan fry.
Ingredients: Organic salmon, fresh dill, salt.
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Crab Cakes
Prepared in-house using real crabmeat.
Each crab cake weighs approx. 110g.
Contains wheat (gluten), eggs, shellfish. Does not contain dairy or nuts/peanuts.
To prepare, simply pan fry in oil over medium heat, slowly browning both sides (approx. 3-4 mins per side).
Alternatively, brush with oil and brown in an air fryer, oven or on the grill.
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Organic Salmon Burger – Dill And Onion
House made Organic Salmon Burgers with Dill and Onion – Frozen
Cook from frozen on the BBQ, oven bake or pan fry.
Ingredients: Organic salmon, fresh dill, gresh green onions, salt.
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Organic Salmon Burger – Regular
House-made organic salmon burgers. Frozen.
Cook from frozen on the BBQ, oven bake or pan fry.
Ingredients: Organic salmon, salt.
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Smoked Trout Dip 8 oz.
Prepared in-house using our own Fair Catch Fishmongers smoked rainbow trout.
Ingredients: Smoked Rainbow Trout, Cream Cheese, Sour Cream, Red Onion, Horseradish, Lemon Juice.
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New England Fish Chowder – Frozen 32oz
Frozen. Prepared in-house using the freshest fish and vegetables.
Ingredients: Icelandic haddock and/or cod, water, potatoes, milk, onions, celery, flour, butter, salt and spices.
Simply thaw, heat and serve.
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Manhattan Fish Chowder – Frozen 32oz
Frozen. Prepared in-house using the freshest fish and vegetables.
Ingredients: Icelandic haddock and/or cod, water, potatoes, tomatoes, carrots, onions, celery, tomato paste, butter, garlic, parsley, salt and spices.
Simply thaw, heat and serve.
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Fisherman’s Pie – Frozen 680g
FISHERMAN’S PIE – Frozen
Prepared in-house at Fair Catch Fishmongers using simple fresh ingredients, including sustainable fish.
Thaw out and cook 30 minutes at 375F. If frozen, cover with tin foil and cook 60 minutes at 375F.
Ingredients: Haddock and/or Cod and/or Trout and/or Char, leek, milk, potatoes, butter, flour, paprika, salt, pepper.
Serves 2.
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Escargots, 36-42, 115g