Salmon & Shrimp
Salmon & Shrimp

$130

93 in stock

Add to cart
Salmon & Shrimp
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Grilled Salmon
Shrimp Pasta

Store seafood in your freezer at -18 °C (0 °F) or colder.
For best quality, do not refreeze once thawed.

ocean wise symbol
Salmon & Shrimp
Salmon & Shrimp - Image 2
Salmon & Shrimp - Image 3
Salmon & Shrimp - Image 4
Grilled Salmon
Shrimp Pasta

Salmon & Shrimp

$130


Centre-cut salmon loins • Boneless, skin-on

Large shrimp • 21-25 count • Peeled, tail-on

  • Sustainable Blue Salmon: 12 × 6 oz portions
  • Pacific White Shrimp: 4 × 1 lb bags
  • 8.5 lb total
  • ~$5.20 per serving

93 in stock

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Two proteins, endless combinations. The salmon is rich, dense, and built for high heat: sear it, bake it, glaze it. The shrimp is lean, fast-cooking, and goes anywhere. Together they cover most of what a home cook needs across a week. A proper salmon dinner on Wednesday, shrimp tacos on Friday, both in a grain bowl whenever the week gets away from you. Good seafood in the freezer means fewer bad decisions about dinner.

Ocean Wise RecommendedOcean Wise Recommended

❄️  Individually Quick Frozen pieces (IQF)

Ingredients: Atlantic salmon, Pacific White Shrimp

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Store seafood in your freezer at -18 °C (0 °F) or colder
Do not refreeze once cooked

ocean wise symbol

What's in the box?

Sustainable Blue Salmon

12 Portions (6 oz)

12 Servings

> See Product Details

Pacific White Shrimp (Large)

4 Packs (4 lb total)

10-11 Servings

> See Product Details

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Sustainable Blue Salmon

These two 6 oz portions of salmon come from Sustainable Blue in Nova Scotia, known for raising salmon with no antibiotics or hormones.

Rich in omega‑3s and protein, this salmon has a mild, buttery flavour and tender, flaky texture. Perfect for grilling, baking, or pan-searing. It’s a fast, wholesome meal you can feel good about from start to finish.

Thaw first:
Place sealed portions in the fridge for 6–12 hours, or submerge in cold water (still sealed) for 30–60 minutes. Pat dry before cooking.

Oven

  1. Preheat to 400 °F (204 °C)

  2. Lightly oil and season the salmon

  3. Place on a lined baking sheet, skin-side down

  4. Bake for 12–15 minutes, or until the fish flakes easily with a fork

Pan-Sear

  1. Heat a bit of oil in a non-stick pan over medium-high heat

  2. Place salmon skin-side up and cook for 3–4 minutes

  3. Flip and cook skin-side down for another 4–5 minutes, until cooked through

Air Fryer

  1. Preheat to 390–400 °F (200–204 °C)

  2. Lightly oil and season the salmon

  3. Place in the basket skin-side down

  4. Cook for 8–10 minutes, or until tender and opaque

Done when:
Salmon flakes easily and reaches an internal temperature of 125–135 °F for a moist finish.

Sustainable Blue is a closed-containment land-based salmon farm located in Centre Burlington, Nova Scotia.

They raise Atlantic salmon without antibiotics or pollutants, using recirculated ocean water and a zero-discharge system that protects wild stocks and the surrounding ecosystem.

This is local, responsible aquaculture done right.

Shrimp Pasta

Pacific White Shrimp

These IQF (individually quick frozen) raw Pacific White Shrimp are a versatile staple with a clean, delicate flavour and satisfying bite.

With 21-25 shrimp per pound, they’re perfectly sized for grilling, sautéing, or tossing into pasta, stir-fries, or shrimp cocktails.

Thaw first:
Place shrimp (still in packaging) in the fridge overnight, or submerge in cold water for 20–30 minutes. Pat dry before cooking.

To cook:

Sauté

  1. Heat oil or butter in a pan over medium-high

  2. Add shrimp in a single layer

  3. Cook 2–3 minutes per side, until pink and opaque

Grill

  1. Toss with oil and seasoning

  2. Thread onto skewers

  3. Grill over medium-high for 2–3 minutes per side

Boil (for shrimp cocktail)

  1. Bring salted water to a boil

  2. Add shrimp and cook for 2–3 minutes

  3. Drain and chill immediately in ice water

Shrimp are done when they turn pink and curl into a loose “C” shape—avoid overcooking for best texture.