Slide Spicy Ginger Butter White Shrimp Front | Specifications Slide Spicy Ginger Butter White Shrimp Front | Specifications

FLAVORFUL. CONVENIENT. RESTAURANT QUALITY.

We’ve taken our shrimp to the next level with a shichimi togarashi seasoning and ginger garlic butter for a spicy dish packed with flavor.

all-natural

The ingredients of the seasonings, butter, and marinade are all-natural with no artificial colors or flavors.

quality

We start with quality seafood, pair it with perfect toppings, and make it a snap to prepare.

convenience

My Fish Dish is all about convenience, quality, and deliciousness. Our collection of ready-to-cook chef-created seafood dishes is packed with sophisticated flavor. Instructions to prepare in 3 simple steps on the pack. Available in frozen and slack & sell.

Slide Our raw, peeled and deveined, white Vannamei shrimp is sustainably
harvested in Peru and is BAP three-star certified.
BAP (Best Aquaculture Practices) is the aquaculture certification program that certIfies every step of the production chain. Four-star certification indicates that the entire system—from feed mill to hatchery, the farm to processing plant—comply with BAP's standards. Ponds in
Piura, Peru

FEATURED RECIPE

MORE MYFISHDISH PRODUCTS

SEE WHAT OUR FAITHFUL FOLLOWERS ARE WHIPPING UP

There are so many delicious ways to use our salmon, what are some of your favorite creative recipes?!
Seared scallops, paired with heirloom tomatoes & za’atar spiced fairytale eggplant, pickled mushrooms, gigande beans & greens. An absolutely amazing use of our scallops courtesy of @fatlamblouisville!
❤️ Portland, Old Port ❤️
All of our My Fish Dish selections come pre-marinated and portioned so all you need to do is open and cook! They’re perfect for a quick and delicious seafood dinner!

FIND US AT THESE LOCATIONS

*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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Post comment