Imitation Crabmeat
Pairs well with: Pinot noir, Chardonnay, Brut
Preparation: A versatile protein, salmon can be pan fried, baked or grilled.
Cooking Temp: 145 F (or 120 F for medium-rare)
Salmon
Lobster Tail
Flounder Filet
Cod Fillets
Claw Crab Meat
Haddock Fillets
Pairs well with: Pinot noir, Chardonnay, Riesling
Preparation: Imitation crabmeat is fully cooked and ready to eat right from the package. Additional cooking methods include: pan-frying, boiling or baking.
Pairs well with: Pinot grigio, Sauvignon blanc, Chardonnay
Preparation: A versatile fish, flounder can be prepared by baking, broiling or grilling.
Pairs well with: Sauvignon blanc, Chardonnay, Riesling
Preparation: Best prepared by boiling in a large pot or deep skillet with a tight-fitting lid and a steamer basket placed over the water. Cover and steam until meat is just opaque and very plump (5-6 minutes).
Pairs well with: Chardonnay, Pinot grigio, Riesling
Preparation: Best prepared by bringing water to a boil, seasoning with salt (if desired), submerging crab and simmering for 5 minutes.
Pairs well with: Chardonnay, Sauvignon blanc, Pinot grigio
Preparation: Best prepared by baking, pan-frying or grilling. If frozen, cod can also be baked without defrosting.
Cooking temp: 145°F
Pairs well with: Pinot grigio, Sauvignon blanc, Chardonnay
Preparation: A versatile fish, flounder can be prepared by baking, broiling or grilling.