Handling & Preparation

Legal Experiences

Steak, Lobster and Crab Combo

Crab Cakes Cooking Instructions:

Conventional Oven: leave frozen till ready to cook.

  1. Preheat oven to 350°F.
  2. Remove plastic covering. Remove frozen crabcakes and bakeable cup from tray, place on a baking sheet.
  3. Bake for 12 to 15 minutes until golden brown and internal temperature reaches 145°F.

Lobster Tail Cooking Instructions:

Thawing: Thaw in refrigerator overnight or for 8 hours. Handling: Do not refreeze. Thawed product can be stored under refrigeration for up to 2 days.

  1. Cooking Instructions: Using a clean pair of scissors or kitchen shears, cut along the middle of the top of the shell towards the fins of the tail, making sure to cut in a straight line. Do not cut through the end of the tail.
  2. Using a spoon, separate the meat from the two sides of the shell, then lift the meat up and out from inside the shell.
  3. Press the two sides of the shell together, then lay the meat over the seam where the two shells meet.
  4. Brush lobster meat with garlic butter
  5. Bake in a preheated oven 450 degrees F. for 12 to 15 minutes or until internal temperature reaches 145 for 15 seconds
  6. Alternate cooking method: split tail in half lengthwise, brush with garlic butter. Grill or pan sear meat side down till internal temperature reaches 145 for 15 seconds.

Wagyu Filet Cooking Instructions:

Thawing: Thaw in refrigerator overnight

Handling: Do not refreeze. Thawed product can be stored under refrigeration for up to 3 days

Cooking Instructions: Can be grilled, pan seared, baked. Cook until internal temperature reaches minimum of 145 F for at least 15 seconds.

Garlic Butter and Cajun Spice:

Thawing: Thaw in refrigerator overnight or for 8 hours.

Handling: Do not refreeze. Thawed product can be stored under refrigeration for up to 30 days.

Steak, Lobster and Shrimp Combo

Shrimp

Thawing: Thaw in refrigerator overnight or for 8 hours. Once thawed, drain water from container. For quicker thawing, place shrimp in a colander under cold running water for 3-5 minutes or until thawed; drain shrimp.

Handling: Do not refreeze. Thawed shrimp can be stored under refrigeration for up to two days. Once thawed, pat dry of any excess moisture.

Lobster Tail Cooking Instructions:

Thawing: Thaw in refrigerator overnight or for 8 hours. Handling: Do not refreeze. Thawed product can be stored under refrigeration for up to 2 days.

  1. Cooking Instructions: Using a clean pair of scissors or kitchen shears, cut along the middle of the top of the shell towards the fins of the tail, making sure to cut in a straight line. Do not cut through the end of the tail.
  2. Using a spoon, separate the meat from the two sides of the shell, then lift the meat up and out from inside the shell.
  3. Press the two sides of the shell together, then lay the meat over the seam where the two shells meet.
  4. Brush lobster meat with garlic butter
  5. Bake in a preheated oven 450 degrees F. for 12 to 15 minutes or until internal temperature reaches 145 for 15 seconds
  6. Alternate cooking method: split tail in half lengthwise, brush with garlic butter. Grill or pan sear meat side down till internal temperature reaches 145 for 15 seconds.

Wagyu Filet Cooking Instructions:

Thawing: Thaw in refrigerator overnight

Handling: Do not refreeze. Thawed product can be stored under refrigeration for up to 3 days

Cooking Instructions: Can be grilled, pan seared, baked. Cook until internal temperature reaches minimum of 145 F for at least 15 seconds.

Garlic Butter and Cajun Spice:

Thawing: Thaw in refrigerator overnight or for 8 hours.

Handling: Do not refreeze. Thawed product can be stored under refrigeration for up to 30 days.

Boston's Best Lobster Roll Kit

Lobster Meat

Thawing: Thaw in refrigerator overnight. For quicker thawing keep lobster in sealed packing. Put lobster under cold running water for 15 to 20 minutes or until thawed. Remove plastic after thawing.

Handling: Do not refreeze. Thawed lobster can be stored under refrigeration for up to two days. Once thawed, drain and pat dry of any excess moisture.

Mini Rolls

Thawing: thaw at room temperature for 4 hours.

Handling: do not refreeze.

Cooking Instructions: separate rolls, brush with melted butter and toast each side till golden brown in a non-stick pan or place on a baking sheet and toast in a 350 degree F. oven

Lemon Mayo

Thawing: Thaw in refrigerator overnight or for 8 hours.

Handling: Do not refreeze. Thawed product can be stored under refrigeration for up to 30 days.

Butter

Thawing: Thaw in refrigerator overnight or for 8 hours.

Handling: Do not refreeze. Thawed product can be stored under refrigeration for up to 30 days.

Garlic Herb Cod Meal Kit

Thawing Instructions: Remove frozen portions from outer bag. Keep fish in sealed packing. Thaw in refrigerator overnight or for 8 hours. For quicker thawing, place sealed packed fish under cold running water for 5 to 7 minutes or until thawed. Remove plastic after thawing.

Handling Instructions: Do not refreeze. Thawed fish can be stored under refrigeration for up to two days. Once thawed, pat dry of any excess moisture.

Cooking Instructions: Can be broiled, baked, fried, pan seared or steamed. Cook 8 to 12 minutes until internal temperature reaches minimum 145°F for at least 15 seconds.

Legal Classics Kit

New England Clam Chowder

BOIL-IN-BAG OPTION: Place bag into a saucepan filled with rapidly boiling water (rapidly boiling water minimizes bag contact with the saucepan). After about 40 minutes from frozen (20 mins if thawed), CAREFULLY remove the bag. The bag will be VERY hot. Cut a corner with scissors and pour into a serving bowl.

MICROWAVE OPTION: CAUTION! DO NOT MICROWAVE IN BAG! Thaw product in the refrigerator for 24-36 hours. Cut open a corner of the bag and pour product into a microwave-safe dish. Loosely cover with paper towel or microwavable plastic wrap. Heat in 2-minute increments, stirring between. Product should be thoroughly heated (165°F). Heating times are approximately 2 minutes per serving. Use caution when removing the dish from the microwave, the product and dish will be hot.

STOVETOP OPTION: Thaw product in the refrigerator for 24-36 hours. Cut open a corner of the bag and pour product into a saucepan. Heat over medium heat, stirring occasionally, until thoroughly heated (165°F). For best quality, heat only what you plan to eat on that occasion (avoid reheating multiple times). Rapidly cool leftovers and store under refrigeration. Consume or discard leftovers within 3 days of opening.

New England Baked Haddock

Conventional Oven: leave frozen till ready to cook.

  1. Preheat oven to 350°F.
  2. Remove plastic covering. Place bakeable tray directly on oven rack or on a baking sheet
  3. Bake for 16 to 20 minutes until golden brown and internal temperature reaches 145°F.

Cajun Spiced Salmon Meal Kit

Salmon Filets

Thawing Instructions: Remove frozen portions from outer bag. Keep fish in sealed packing. Thaw in refrigerator overnight or for 8 hours. For quicker thawing, place sealed packed fish under cold running water for 5 to 7 minutes or until thawed. Remove plastic after thawing.

Handling Instructions: Do not refreeze. Thawed fish can be stored under refrigeration for up to two days. Once thawed, pat dry of any excess moisture.

Cooking Instructions: Can be broiled, baked, fried, pan seared or steamed. Cook 8 to 12 minutes until internal temperature reaches minimum 145°F for at least 15 seconds.

Lobster Mac & Cheese

Conventional Oven: leave frozen till ready to cook.

  1. Preheat oven to 350°F.
  2. Remove plastic covering. Cover tray with tin foil, Place bakeable tray directly on oven rack or on a baking sheet
  3. Bake for 12 minutes, remove tin foil and stir. Place uncovered tray back in the oven for 10 minutes or until internal temperature reaches 145°F for 15 seconds.

Gumbo and Chowder Combo

Gumbo Instructions:

Leave frozen until ready to cook. Remove plastic covering. Cover tray with aluminum foil, Place bakeable tray directly on oven rack or on a baking sheet. Bake for 25 to 30 minutes at 350 or until internal temperature reaches 145°F for 15 seconds.

Lobstah Lovers Box

Lobster Mac & Cheese cooking instructions:

Conventional Oven: leave frozen till ready to cook.

  1. Preheat oven to 350°F.
  2. Remove plastic covering. Cover tray with tin foil, Place bakeable tray directly on oven rack or on a baking sheet.
  3. Bake for 20 minutes, remove aluminum foil.
  4. Place uncovered tray back in the oven for 10 - 12 minutes or until internal temperature reaches 145°F for 15 seconds.

Lobster Tail Cooking Instructions:

Thawing: Thaw in refrigerator overnight or for 8 hours. Handling: Do not refreeze. Thawed product can be stored under refrigeration for up to 2 days.

Cooking Instructions:

  1. Using a clean pair of scissors or kitchen shears, cut along the middle of the top of the shell towards the fins of the tail, making sure to cut in a straight line. Do not cut through the end of the tail.
  2. Using a spoon, separate the meat from the two sides of the shell, then lift the meat up and out from inside the shell.
  3. Press the two sides of the shell together, then lay the meat over the seam where the two shells meet.
  4. Brush lobster meat with garlic butter
  5. Bake in a preheated oven 450 degrees F. for 12 to 15 minutes or until internal temperature reaches 145 for 15 seconds

Alternate cooking method:

  1. Split tail in half lengthwise, brush with garlic butter.
  2. Grill or pan sear meat side down till internal temperature reaches 145 for 15 seconds.

Scallop, Crab Cake and Lobster Mac Combo

Crab Cakes

Conventional Oven: leave frozen till ready to cook.

  1. Preheat oven to 350°F.
  2. Remove plastic covering. Remove frozen crab cakes and bakeable cup from tray, place on a baking sheet.
  3. Bake for 15 to 18 minutes until golden brown and internal temperature reaches 145°F.

Day Boat Scallops

THAWING INSTRUCTIONS Remove frozen scallops from all packaging. Thaw in refrigerator overnight, or for 8 hours. For quicker thawing, keep scallops in plastic wrap and place under cold running water for 5 to 7 minutes or until thawed. HANDLING INSTRUCTIONS Do not refreeze. Thawed scallops can be stored under refrigeration for two days. Once thawed, pat dry of any excess moisture.

Cooking Instructions: Can be broiled, baked, fried, pan seared or steamed. Cook 4 to 6 minutes until internal temperature reaches minimum 145°F for at least 15 seconds.

Lobster Mac and Cheese

Conventional Oven: leave frozen till ready to cook.

  1. Preheat oven to 350°F.
  2. Remove plastic covering. Cover tray with tin foil, Place bakeable tray directly on oven rack or on a baking sheet
  3. Bake for 12 minutes, remove tin foil and stir. Place uncovered tray back in the oven for 10 minutes or until internal temperature reaches 145°F for 15 seconds.

Roasted Garlic Butter

Thawing: Thaw in refrigerator overnight or for 8 hours.

Handling: Do not refreeze. Thawed product can be stored under refrigeration for up to 30 days. 

Mustard Sauce

Thawing: Thaw in refrigerator overnight or for 8 hours.

Handling: Do not refreeze. Thawed product can be stored under refrigeration for up to 30 days. 

Papa's Lobstah and Chowder Box

Lobster Mac & Cheese cooking instructions:

Conventional Oven: leave frozen till ready to cook.

  1. Preheat oven to 350°F.
  2. Remove plastic covering. Cover tray with tin foil, Place bakeable tray directly on oven rack or on a baking sheet.
  3. Bake for 12 minutes, remove tin foil and stir.
  4. Place uncovered tray back in the oven for 10 minutes or until internal temperature reaches 145°F for 15 seconds.

Lobster Tail Cooking Instructions:

Thawing: Thaw in refrigerator overnight or for 8 hours. Handling: Do not refreeze. Thawed product can be stored under refrigeration for up to 2 days.

Cooking Instructions:

  1. Using a clean pair of scissors or kitchen shears, cut along the middle of the top of the shell towards the fins of the tail, making sure to cut in a straight line. Do not cut through the end of the tail.
  2. Using a spoon, separate the meat from the two sides of the shell, then lift the meat up and out from inside the shell.
  3. Press the two sides of the shell together, then lay the meat over the seam where the two shells meet.
  4. Brush lobster meat with garlic butter
  5. Bake in a preheated oven 450 degrees F. for 12 to 15 minutes or until internal temperature reaches 145 for 15 seconds

Alternate cooking method:

  1. split tail in half lengthwise, brush with garlic butter.
  2. Grill or pan sear meat side down till internal temperature reaches 145 for 15 seconds.

New England Clam Chowder cooking instructions:

BOIL-IN-BAG OPTION:

Place bag into a saucepan filled with rapidly boiling water (rapidly boiling water minimizes bag contact with the saucepan). After about 40 minutes from frozen (20 mins if thawed), CAREFULLY remove the bag. The bag will be VERY hot. Cut a corner with scissors and pour into a serving bowl.

MICROWAVE OPTION: CAUTION! DO NOT MICROWAVE IN BAG!

  1. Thaw product in the refrigerator for 24-36 hours.
  2. Cut open a corner of the bag and pour product into a microwave-safe dish.
  3. Loosely cover with paper towel or microwavable plastic wrap. Heat in 2-minute increments, stirring between.
  4. Product should be thoroughly heated (165°F). Heating times are approximately 2 minutes per serving. Use caution when removing the dish from the microwave, the product and dish will be hot.

STOVETOP OPTION:

  1. Thaw product in the refrigerator for 24-36hours. Cut open a corner of the bag and pour product into a saucepan.
  2. Heat over medium heat, stirring occasionally, until thoroughly heated (165°F). For best quality, heat only what you plan to eat on that occasion (avoid reheating multiple times).
  3. Rapidly cool leftovers and store under refrigeration. Consume or discard leftovers within 3 days of opening.

Filet Mignon and Colossal Shrimp Combo

Filet Cooking Instructions:

Thawing: Thaw in refrigerator overnight

Handling: Do not refreeze. Thawed product can be stored under refrigeration for up to 3 days

Cooking Instructions: can be grilled, pan seared, baked. Cooked to desired temperature.

Garlic Butter and Cajun Spice:

Thawing: Thaw in refrigerator overnight or for 8 hours.

Handling: Do not refreeze. Thawed product can be stored under refrigeration for up to 30 days.

Colossal Raw Shrimp Instructions:

Thawing: Thaw in refrigerator overnight or for 8 hours. Once thawed, drain water from container. For quicker thawing, place shrimp in a colander under cold running water for 3-5 minutes or until thawed; drain shrimp.

Handling: Do not refreeze. Thawed shrimp can be stored under refrigeration for up to two days. Once thawed, pat dry of any excess moisture.

Filet Mignon and Salmon Combo

Filet Cooking Instructions:

Thawing: Thaw in refrigerator overnight

Handling: Do not refreeze. Thawed product can be stored under refrigeration for up to 3 days

Cooking Instructions: can be grilled, pan seared, baked. Cooked to desired temperature.

Garlic Butter and Cajun Spice:

Thawing: Thaw in refrigerator overnight or for 8 hours.

Handling: Do not refreeze. Thawed product can be stored under refrigeration for up to 30 days.

Salmon Cooking Instructions:

Thawing Instructions: Remove frozen portions from all packaging and thaw in refrigerator overnight or for 8 hours.

Handling Instructions: Cook and consume within 24 hours of thawing. Do not thaw and refreeze. Once thawed, pat dry of any excess moisture.

Cooking Instructions: Can be grilled, broiled, baked, fried, pan seared or steamed. Cook 8 to 12 minutes until internal temperature reaches minimum 145°F for at least 15 seconds.

Filet Mignon and Lobster Tail Combo

Filet Cooking Instructions:

Thawing: Thaw in refrigerator overnight

Handling: Do not refreeze. Thawed product can be stored under refrigeration for up to 3 days

Cooking Instructions: can be grilled, pan seared, baked. Cooked to desired temperature.

Garlic Butter and Cajun Spice:

Thawing: Thaw in refrigerator overnight or for 8 hours.

Handling: Do not refreeze. Thawed product can be stored under refrigeration for up to 30 days.

Lobster Tail Cooking Instructions:

Thawing: Thaw in refrigerator overnight or for 8 hours. Handling: Do not refreeze. Thawed product can be stored under refrigeration for up to 2 days.

Cooking Instructions:

  1. Using a clean pair of scissors or kitchen shears, cut along the middle of the top of the shell towards the fins of the tail, making sure to cut in a straight line. Do not cut through the end of the tail.
  2. Using a spoon, separate the meat from the two sides of the shell, then lift the meat up and out from inside the shell.
  3. Press the two sides of the shell together, then lay the meat over the seam where the two shells meet.
  4. Brush lobster meat with garlic butter
  5. Bake in a preheated oven 450 degrees F. for 12 to 15 minutes or until internal temperature reaches 145 for 15 seconds

Alternate cooking method:

  1. Split tail in half lengthwise, brush with garlic butter.
  2. Grill or pan sear meat side down till internal temperature reaches 145 for 15 seconds.

Lobster Tail Box

Lobster Tail Cooking Instructions:

Thawing: Thaw in refrigerator overnight or for 8 hours. Handling: Do not refreeze. Thawed product can be stored under refrigeration for up to 2 days.

Cooking Instructions:

  1. Using a clean pair of scissors or kitchen shears, cut along the middle of the top of the shell towards the fins of the tail, making sure to cut in a straight line. Do not cut through the end of the tail.
  2. Using a spoon, separate the meat from the two sides of the shell, then lift the meat up and out from inside the shell.
  3. Press the two sides of the shell together, then lay the meat over the seam where the two shells meet.
  4. Brush lobster meat with garlic butter
  5. Bake in a preheated oven 450 degrees F. for 12 to 15 minutes or until internal temperature reaches 145 for 15 seconds

Alternate cooking method:

  1. Split tail in half lengthwise, brush with garlic butter.
  2. Grill or pan sear meat side down till internal temperature reaches 145 for 15 seconds.

Lobster & Shellfish 

Colossal Naked Shrimp

Thawing: Thaw in refrigerator overnight or for 8 hours. Once thawed, drain water from container. For quicker thawing, place shrimp in a colander under cold running water for 3-5 minutes or until thawed; drain shrimp.

Handling: Do not refreeze. Thawed shrimp can be stored under refrigeration for up to two days. Once thawed, pat dry of any excess moisture.

Colossal Naked Shrimp Cocktail 

Thawing: Thaw in refrigerator overnight or for 8 hours. Once thawed, drain water from container. For quicker thawing, place shrimp in a colander under cold running water for 3-5 minutes or until thawed; drain shrimp. 

Handling: Do not refreeze. Thawed shrimp can be stored under refrigeration for up to two days. Once thawed, pat dry of any excess moisture. 

Live Gulf of Maine Lobsters

Preparation & Handling: Live Lobsters, Keep Refrigerated. Lobsters must be cooked the day they arrive.

Steamed Live Lobster Cooking Directions:

  • You will need a large deep pot large enough to fit the lobsters.
  • Pour 2 inches of water into the pot along with a little salt (feel free to add some of the seaweed that came with the lobsters if desired).
  • Bring water to a heavy boil.
  • Put the lobsters in headfirst, taking care not to crowd the lobsters in the pot. Make sure there is at least six inches at the top of the pot after putting the lobsters into the pot (this allows enough room for the steam to rise through all the lobsters).
  • Refer to the timetable below for steaming lobsters. We urge you however, not to rely on these timetables alone.
  • When the steam starts filtering out of the pot, you are getting close. This is when you begin to smell the fine aroma of the lobster feast that you are about to enjoy.

STEAMING TIMETABLE:

  • 1 1⁄4 Pounds – 12 mins.
  • 1 1⁄2 Pounds – 14 mins.
  • 2 Pounds – 18 mins.

Are they done?

Cooked lobsters will turn bright red at the end of either a boil or steam. The old trick we use at Legal, is the antenna test: If the antenna pulls off easily, the lobster is done. You can also check to see if it is done by cracking the lobster where the tail meets the body, and checking to see if the meat has turned white and opaque rather than translucent.

Lobster Meat

Thawing: Keep lobster in sealed packing. Put lobster under cold running water for 15 to 20 minutes or until thawed. Remove plastic after thawing.

Handling: Do not refreeze. Thawed lobster can be stored under refrigeration for up to two days. Once thawed, pat dry of any excess moisture.

Scallops

THAWING INSTRUCTIONS Remove frozen scallops from all packaging and thaw in refrigerator overnight or for 8 hours. 

HANDLING INSTRUCTIONS Do not refreeze. Thawed scallops can be stored under refrigeration for two days. Once thawed, pat dry of any excess moisture.

Cooking Instructions: Can be broiled, baked, fried, pan seared or steamed. Cook 4 to 6 minutes until internal temperature reaches minimum 145°F for at least 15 seconds.

Freshly-Frozen Fish and Meat

Cod Loin

Thawing Instructions: Remove frozen portions from all packaging and thaw in refrigerator overnight or for 8 hours.

Handling Instructions: Do not refreeze. Thawed fish can be stored under refrigeration for up to two days. Once thawed, pat dry of any excess moisture.

Cooking Instructions: Can be broiled, baked, fried, pan seared or steamed. Cook 8 to 12 minutes until internal temperature reaches minimum 145°F for at least 15 seconds.

Salmon Filets

Thawing Instructions: Remove frozen portions from all packaging and thaw in refrigerator overnight or for 8 hours.

Handling: Do not refreeze. Thawed fish can be stored under refrigeration for up to two days. Once thawed, pat dry of any excess moisture.

Cooking Instructions: Can be grilled, broiled, baked, fried, pan seared or steamed. Cook 8 to 12 minutes until internal temperature reaches minimum 145°F for at least 15 seconds.

Swordfish

Thawing Instructions: Remove frozen portions from all packaging and thaw in refrigerator overnight or for 8 hours.

Handling Instructions: Cook and consume within 24 hours of thawing. Do not thaw and refreeze. Once thawed, pat dry of any excess moisture.

Cooking Instructions: Can be grilled, broiled, baked, fried, pan seared or steamed. Cook 8 to 12 minutes until internal temperature reaches minimum 145°F for at least 15 seconds.

Yellowfin Tuna Steaks

Thawing Instructions: Remove frozen portions from all packaging and thaw in refrigerator overnight or for 8 hours.

Handling Instructions: Cook and consume within 24 hours of thawing. Do not thaw and refreeze. Once thawed, pat dry of any excess moisture.

Cooking Instructions: Cook this naturally delicate product rare to medium rare from a thawed state by grilling or searing.  For safety reasons, the tuna should be cooked to 145°F degrees for at least 15 seconds as consuming tuna raw or undercooked may increase your risk of food borne illness, especially if you have certain medical conditions.

Signature Filet Mignons

Filet Cooking Instructions:

Thawing: Thaw in refrigerator overnight

Handling: Do not refreeze. Thawed product can be stored under refrigeration for up to 3 days

Cooking Instructions: Can be grilled, pan seared, baked. Cooked to desired temperature.

New England Style Steak Tips

Filet Cooking Instructions:

Thawing: Thaw in refrigerator overnight

Handling: Do not refreeze. Thawed product can be stored under refrigeration for up to 3 days

Cooking Instructions: Can be grilled, pan seared, baked. Cooked to desired temperature.

Soups & Prepared Foods 

Crab Cakes

Conventional Oven: leave frozen till ready to cook.

  • Preheat oven to 350°F.
  • Remove plastic covering. Remove frozen crabcakes and bakeable cup from tray, place on a baking sheet.
  • Bake for 12 to 15 minutes until golden brown and internal temperature reaches 145°F.

Lobster Bisque

BOIL-IN-BAG OPTION: Place bag into a saucepan filled with rapidly boiling water (rapidly boiling water minimizes bag contact with the saucepan). After about 40 minutes from frozen (20 mins if thawed), CAREFULLY remove the bag. The bag will be VERY hot. Cut a corner with scissors and pour into a serving bowl.

MICROWAVE OPTION: CAUTION! DO NOT MICROWAVE IN BAG!

Thaw product in the refrigerator for 24-36 hours. Cut open a corner of the bag and pour product into a microwave-safe dish. Loosely cover with paper towel or microwavable plastic wrap. Heat in 2-minute increments, stirring between. Product should be thoroughly heated (165°F). Heating times are approximately 2 minutes per serving. Use caution when removing the dish from the microwave, the product and dish will be hot.

STOVETOP OPTION: Thaw product in the refrigerator for 24-36 hours. Cut open a corner of the bag and pour product into a saucepan. Heat over medium heat, stirring occasionally, until thoroughly heated (165°F). For best quality, heat only what you plan to eat on that occasion (avoid reheating multiple times). Rapidly cool leftovers and store under refrigeration. Consume or discard leftovers within 3 days of opening.

Lobster Mac & Cheese

Conventional Oven: leave frozen till ready to cook.

  • Preheat oven to 350°F.
  • Remove plastic covering. Cover tray with tin foil, Place bakeable tray directly on oven rack or on a baking sheet
  • Bake for 20 minutes, remove foil and stir. Place uncovered tray back in the oven for 10 - 12 minutes or until internal temperature reaches 145°F for 15 seconds.

New England Baked Haddock

Conventional Oven: leave frozen till ready to cook.

  • Preheat oven to 325°F.
  • Remove plastic covering. Place bakeable tray directly on oven rack or on a baking sheet
  • Bake for 14 to 18 minutes until golden brown and internal temperature reaches 145°F.

Spinach Crusted Salmon

Leave frozen until ready to cook. Remove plastic covering. Add 2 Tbs water and cover tray with aluminum foil. Place bakeable tray directly on oven rack or on a baking sheet at 400°. Bake for 35 to 40 minutes covered, remove foil and cook an additional 10 min or until internal temperature at center of the salmon reaches 145°F for 15 seconds.

Crab Crusted Cod

Remove plastic covering. Cover tray with aluminum foil and
place bakeable tray directly on oven rack or on a baking sheet. Bake for 25 to
30 minutes covered at 400 ° F. Remove foil cover and cook for an additional 15
to 20 minutes or until internal temperature reaches at least 145°F for 15
seconds.

New England Clam Chowder

BOIL-IN-BAG OPTION: Place bag into a saucepan filled with rapidly boiling water (rapidly boiling water minimizes bag contact with the saucepan). After about 40 minutes from frozen (20 mins if thawed), CAREFULLY remove the bag. The bag will be VERY hot. Cut a corner with scissors and pour into a serving bowl.

MICROWAVE OPTION: CAUTION! DO NOT MICROWAVE IN BAG!

Thaw product in the refrigerator for 24-36 hours. Cut open a corner of the bag and pour product into a microwave-safe dish. Loosely cover with paper towel or microwavable plastic wrap. Heat in 2-minute increments, stirring between. Product should be thoroughly heated (165°F). Heating times are approximately 2 minutes per serving. Use caution when removing the dish from the microwave, the product and dish will be hot.

STOVETOP OPTION: Thaw product in the refrigerator for 24-36 hours. Cut open a corner of the bag and pour product into a saucepan. Heat over medium heat, stirring occasionally, until thoroughly heated (165°F). For best quality, heat only what you plan to eat on that occasion (avoid reheating multiple times). Rapidly cool leftovers and store under refrigeration. Consume or discard leftovers within 3 days of opening.

Dinner Rolls

Thawing: Cook from frozen. Bake at 350 F for 5 to 7 minutes or until golden brown.

Handling: Do not refreeze.

Sauces & Butter 

Cocktail Sauce

Thawing: Thaw in refrigerator overnight or for 8 hours.

Handling: Do not refreeze. Thawed product can be stored under refrigeration for up to 30 days. 

Kung Pao Sauce

Thawing: Thaw in refrigerator overnight or for 8 hours.

Handling: Do not refreeze. Thawed product can be stored under refrigeration for up to 30 days. 

Mustard Sauce

Thawing: Thaw in refrigerator overnight or for 8 hours.

Handling: Do not refreeze. Thawed product can be stored under refrigeration for up to 30 days. 

Garlic Herb Butter

Thawing: Thaw in refrigerator overnight or for 8 hours.

Handling: Do not refreeze. Thawed product can be stored under refrigeration for up to 30 days.