Our Alaska cod is line-caught in the ice cold waters of Alaska, frozen at sea within hours of catch, and shipped to our processing facility in Portland, Maine where it is filleted, carefully inspected, and hand trimmed. Your customers get the best of both worlds: large, healthy cod from an MSC-certified fishery, and a fillet that is caught, hand–trimmed, and packed here in the USA. The result is an all-natural, wild-caught cod fillet with outstanding flavor and appearance.
Our wild line-caught Alaska cod is all-natural and preservative free for a difference you can see and taste.
handled with care
Each Bristol cod fillet is carefully inspected, hand trimmed, and hand packed to make sure you get the very best.
heart healthy
The American Heart Association recommends that you eat fish at least two times per week. Cod is a healthy option, with a 3 oz portion having just 59 calories and 0.1 g of saturated fat.
sustainability
The Gulf of Alaska Pacific cod fishery was certified sustainable by the MSC in January 2010.
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*Not all branches of every store stock every product. Please check with your local store to confirm they carry the Bristol products you’re looking to buy.
Celebrate the newest taste of summer with our new 44 North of Maine Wild Sea Scallops. This tasty pan-seared wild scallops with summer succotash dish is restaurant-quality eating right in your own table and it only takes about 20 minutes to prepare. Discover the value and quality of these premium scallops on store shelves near you. Give this quick recipe a try and tell us how much you love it! #scalloprecipes #seafoodlover #instafood
Pan-Seared Wild Scallops with Summer Succotash
Start by cooking 4 slices of bacon in a in a large nonstick pan over medium-high heat until crisp and transfer to a paper towel-lined plate to cool.
Remove the rendered fat from the skillet and place pan on medium heat. Pat dry your sea scallops and season with salt and pepper. Cook scallops for 2-3 minutes or until golden brown, flip scallops and baste while cooking for an additional 1-2 minutes. Transfer to a plate to rest.
Add chopped onion, okra, and garlic to the pan and cook until is starts to soften, about 3 minutes or so. Then add corn, lima beans, and tomatoes, and cook until heated through, tossing frequently. Add a small cup of creamy and continue to heat for 3-4 minutes.
Plate your creamy succotash, add your perfectly seared scallops and garnish with chopped bacon and chives. Add a little salt and pepper to taste and voila, a simple summer meal!
We’re on a mission to make seafood your favorite protein! #BristolSeafood
There’s nothing more American than chillin’ and grillin’ on the 4th of July. 🇺🇸 Try our Soy Ginger Cedar Plank Atlantic Salmon paired with a crunchy Asian chopped salad. Have a vibrant, healthy meal that takes less than 20 minutes and will satisfy everyone at your table. Give it a try and tell us how much you love it! #seafoodrecipes #summergrilling #delicious
Bristol Soy Ginger Cedar Plank Atlantic Salmon with Asian chopped Salad:
Remove the pre-soaked cedar plank and salmon from the packaging and place it directly on your preheated grill. Cook for 15-18 minutes.
Make your salad dressing: Add olive oil, soy sauce, rice vinegar, hot honey, chopped garlic, and finely chopped fresh ginger in a bowl and whisk to combine. Set aside.
Make your salad: In a large bowl combine fresh greens with your favorite cabbage slaw mix and add a thinly sliced red pepper, chopped cucumber, shelled edamame, chopped green onion and fresh cilantro. Now add your dressing and toss to combine.
This Bristol Seafood Atlantic Salmon with steamed spinach and roasted baby rainbow potatoes serves inspiration for a simple, delicious, and healthy meal.
