Spiceology Coarse, 16 Mesh, Grind Black Pepper
Spiceology’s 16 Mesh Ground Black Pepper(Pb) is loved by home and professional chefs. Use 16 mesh ground black pepper to add fresh pepper flavor to any dish, especially BBQ!
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A5 Olive Wagyu & American Wagyu Sampler
Try the best of both worlds with this Domestic Wagyu & Japanese Wagyu pairing. Taste the rare A5 Olive Wagyu with melt-in-your-mouth texture and flavor and see how it compares to the beefier Manhattan cut from Mishima Reserve, a renowned producer of American Wagyu-cross.
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Black Garlic Shoyu Soy Sauce – 500 ml
Haku Black Garlic Shoyu is a truly extraordinary expression of the progressive next generation of Shoyu Masters from Kyoto Prefecture. Following traditions dating back 3,000 years, while introducing new techniques and ingredients to produce an exceptional product worthy of their ancestor’s approval. These master craftsmen have perfectly paired the individual qualities of Shoyu and Black Garlic to create a symphony of flavors unrivaled by any Shoyu today.
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Kumomoto Oysters 7lbs/60ct average
Kumomoto oysters have the reputation of being the ‘Chardonnay of Oysters.’ Their beautifully cupped shells house a petite nugget of fruity flesh that experts and beginners of the oyster world love equally. The flesh of the Kumomoto is luscious and fruity. The salty brine does wonders to accentuate Kumomoto’s honeydew’s sweet finish like flavors left behind on your tongue. These oysters are the best you can get your hands on. Paired with Laurent-Perrier Ultra Brut is a thing of beauty. Check out my trip to the Santa Fe Wine and Chile Festival.
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Matiz Flor de Garum – Premium Spanish Fish Sauce – 100ml
Flor de Garum is a premium Spanish fish sauce made from an ancient recipe from the 3rd century A.D., found in a European abbey. Made with only the finest anchovies, salt, and spices, this exquisite sauce adds a complex umami flavor to salad dressings, pasta dishes, or other sauce preparations. Delicate, savory, and complex, Matiz Flor de Garum is a fish sauce unlike you’ve tasted before. Garum is the ancient Roman version of fish sauce and was a ubiquitous condiment in that era. Use it in salad dressings, marinades, pasta dishes, or add a splash to finished dishes. A simple sauce that goes with just about anything add chopped garlic, a bit of vinegar, and hot peppers.
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Norwegian Atlantic Salmon
Milder than Sockeye and Coho and with ultimate flakiness and a light, buttery flavor, ASC certified Atlantic Salmon is the perfect healthy protein option for all the mouths you feed.
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Jumbo Wild Blue Mexican Shrimp 21-25ct
Sustainably caught off Mexico’s western coast, these Fair Trade Certified shrimp have a sweet, crisp flavor and the perfect snap. They come in their pure and natural form (no chemicals or preservatives), uncooked, deveined by hand, and are easy to peel. An excellent choice for Aguachile de Camaron, Gulf Coast Campechana, or Shrimp Rémoulade
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Wild Ahi Poke Cubes
Wild-caught and processed within hours on land, our Ahi Tuna Poke cubes are placed into ultra-low freezers to preserve freshness and their vibrant red color. The result is sashimi-grade tuna of the highest quality, delivered directly to your doorstep, with no added preservatives.
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Wild Alaskan Red King Crab
Prized for its mouthwatering, succulent snow-white meat, Alaskan King Crab has a distinctly sweet taste and a delicately tender texture. Red King Crab is one of the most luxurious and premium seafood products in the world and larger than the Golden variety.
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Wild Atlantic Sea Scallops
Sweet, delicate, and buttery sum up sea scallops caught off the coast of New Bedford, MA. Treat yourself to what scallop enthusiasts refer to as “the candy of the sea”.
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Wild Icelandic Wolf Fish
Sometimes likened to lobster and crab for its mild, sweet finish, Wolfish is a well-loved delicacy with a satisfyingly clean taste. This pearly-white fish has a firm, meaty texture with large flakes similar to Cod, and holds up well when cooking so you can enjoy it sauteed and braised in your favorite sauces without fear of it falling apart! It’s also great fish for grilling, frying, or pan-searing. Fillet comes skin off.
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Kampachi (Yellowtail)
Kampachi (also know as yellowtail and amberjack) has a crisp, clean bite and buttery flavor, and has been a staple in Japanese cuisine for years. Kampachi fillets are firm with high levels of omega-3 fatty acids, which allows for a variety of cooking methods.
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