Our Products
Scallops / Callo de Hacha
"Premium Pacific scallops harvested with care."
Callo de Hacha is considered one of the most prized seafood delicacies in Mexico, valued for its naturally sweet flavor, tender texture, and sashimi-quality freshness. Unlike many shellfish, Callo de Hacha develops its signature sweetness naturally from the clean, mineral-rich waters where it grows.
Harvest & Source details
Wild-harvested Callo de Hacha from the Pacific coast is often collected by divers, helping preserve quality while minimizing environmental impact.
Best Preparation
Ceviches, Tostadas, Aguachiles, Sautéed with butter & herb sauce
Culinary Profile & Pairings
In culinary practices, the pen shell is highly versatile, commonly used in dishes such as ceviches, tostadas, aguachiles, salads, and sautéed with vegetables and butter. A popular recipe includes cooking the pen shell in a butter herb sauce, highlighting its delicate flavor and tender texture.
Tuna Stake / Medellón de Atún
"Steak-quality seafood with ocean freshness."
Medallón de Atún is prized for its rich flavor, meaty texture, and vibrant color — often compared to the quality of premium beef steaks from the sea.
Harvest & Source details
Responsibly sourced tuna supports healthier oceans while delivering exceptional quality and freshness.
Best Preparation
Seared, Grilled, Sashimi-quality presentation
Culinary Profile & Pairings
Tuna is naturally high in protein and omega-3 fatty acids, making it one of the most nutritious seafood choices available.
Red Snapper / Huachinango aka Pargo
“Authentic flavor from Mexican waters.”
Known in Mexico as Huachinango and throughout Latin America as Pargo, Red Snapper is one of the most recognized and celebrated fish in coastal cuisine. Huachinango, Mexico’s famous Red Snapper, is celebrated for its delicate flavor, firm white meat, and exceptional freshness from the Pacific and Gulf waters. The word ‘Huachinango’ comes from the Nahuatl language and refers to the fish’s distinctive red color.
Harvest & Source details
Sourced with exceptional freshness from the Pacific and Gulf waters.
Best Preparation
Veracruz-style preparation, Coastal baked or fried
Culinary Profile & Pairings
Red Snapper has been a centerpiece of coastal Mexican cuisine for generations, especially in the iconic Veracruz-style preparation. Pargo Rojo simply means red snapper, which is a broader regional term for snapper species.
Tilapia / Mojarra
“Premium Mojarra from Mexico.”
Known throughout Latin America as Mojarra, Tilapia is one of the most popular fish for its mild flavor, tender texture, and versatility in traditional seafood cuisine. Our Mojarra from Mexico is known for its richer flavor, firmer texture, and exceptional freshness compared to Tilapia sourced from other regions of the world. Mexican Mojarra is prized for its authentic flavor and freshness, making it a favorite choice in coastal and traditional Latin cuisine.
Harvest & Source details
Sourced from Mexico, our Mojarra stands out for its premium quality trusted by restaurants and seafood professionals.
Best Preparation
Frying whole, grilling, baking, fresh citrus pairing
Culinary Profile & Pairings
Mojarra's light, clean taste makes it ideal for frying whole, grilling, baking, or pairing with bold seasonings and fresh citrus. Naturally rich flavor and delicate white meat.
Octopus / Pulpo
"Pulpo Maya from the Yucatán Peninsula."
Pulpo Maya from the Yucatán Peninsula is prized for its tender texture, rich flavor, and premium quality, making it one of Mexico’s most sought-after octopus varieties. Pulpo Maya is considered unique to the Gulf of Mexico and is recognized internationally for its premium culinary quality.
Harvest & Source details
Traditionally harvested by coastal fishing communities in the Yucatán Peninsula, supporting generations of artisanal fishermen deeply connected to Mexico's coastal fishing tradition.
Best Preparation
Braised, Charred Grill, Traditional Coastal Preparations
Culinary Profile & Pairings
Unlike many octopus species, Pulpo Maya is naturally tender, allowing chefs to achieve exceptional texture with less preparation.
the “Mighty Shrimp”
"Authentic Mexican seafood excellence."
Not all shrimp are created equal — Mexican shrimp are recognized for their rich flavor, vibrant appearance, and superior texture. The Mighty Mexican Shrimp stands out for its natural sweetness, firm bite, and authentic ocean flavor trusted by chefs and seafood professionals. The difference is in the water, Mexico’s finest seafood tradition.
Harvest & Source details
Harvested from Mexico's nutrient-rich coastal waters, delivering the freshness, texture, and flavor premium buyers look for.
Best Preparation
Poached Cocktail, Skewered Grilling, Alfredo/Paella, Golden-Crispy Breaded
Culinary Profile & Pairings
Ideal for premium presentations, shrimp cocktails, skewered grilling, pasta, rice, and deep-fried breaded appetizers.
Understanding Sizes and uses
Shrimp size is measured by the count per pound—the number of individual shrimp required to make up one pound (e.g., 16/20). The smaller the numbers on the package, the larger the individual shrimp.
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U15 (The Tiger)
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16/20
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31/35 and 36/40
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41/50
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"U" means Under:If you see "U-15" on a label, it indicates there are under 15 shrimp per pound (meaning they are gigantic). These Shrimps are massive and meaty. Ideal for premium presentations, shrimp cocktails, or grilling.
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The Perfect "Bite" with Greate Visual Appeal:
This size is highly sought after because it offers the perfect balance of heft, tenderness, and versatility. They are large enough to be the centerpiece of a dish while still cooking quickly without becoming rubbery. They are meaty and substantial enough to provide a satisfying, juicy crunch—making them the gold standard for shrimp cocktail or skewered grilling.
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Appetizers, Cocktails, Pasta and Rice Dishes: Both sizes are ideal for Shrimp Alfredo or Paella. They are small enough to be eaten in a single bite along with pasta or rice but large enough to retain a meaty texture. This size provides balance and bite-sized convenience. 31/35 and 36/40 shrimp are the standard for high-volume shrimp cocktails at restaurants because they stay plump when poached gently.
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Optimal Breading-to-Shrimp Ratio: Because 41/50 shrimp are smaller than "jumbo" or "colossal" sizes, they have a higher surface-area-to-volume ratio. This allows for more crispy breading per bite without the protein overwhelming the coating. Medium shrimp cook very quickly. This ensures the shrimp is perfectly tender and fully cooked at the exact moment the breading reaches a golden-brown, crispy state.
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Premium Seafood You Can Trust
From pristine waters straight to your plate. Taste the difference that uncompromised quality, sustainable sourcing, and culinary passion make. Order your premium seafood box today and elevate your next meal.
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