City Pier ™
Specialty seafood
Menu
Cooking Instructions
Coming Soon!
Commodity Seafood
Cod, Mahi-Mahi, Atlantic Salmon, Sockeye Salmon, Haddock
General
Keep Frozen. Do not thaw and refreeze.
Remove from all packaging before preparation. Cook and consume within 24 hours of thawing.
Cook to an internal temperature or 145°F.
Bay Scallops
Thawing Instructions – Remove desired amount of scallops from bag; place in colander and set into a large bowl; cover. Refrigerate 8-10 hours or until completely thawed.
Quick Thawing Instructions – Place desired amount of scallops in a sealed bag. Place bag into a large bowl of cold water. Move bowl into sink and allow a small stream of cold running water to thaw scallops for 60-75 minutes or until completely thawed.
Seared: Thawed – Heat a sauté pan over medium-high heat, when pan is hot add oil and allow to heat up. Season scallops with salt just before adding to the pan. Add scallops to the pan and sear for 2-3 minutes per side, if the internal temperature is not 145˚F or higher, lower heat and continue cooking until 145˚F.
Cooked in Sauce or Soup: Thawed – Thawed scallops can be added to a sauce or a soup towards the end of the cook time. Simmer the scallops for 2-4 minutes or until an internal temperature of 145˚F is achieved.
Wild Sea Scallops
Thawing Instructions – Remove desired amount of scallops from bag; place in colander and set into a large bowl; cover. Refrigerate 8-10 hours or until completely thawed.
Quick Thawing Instructions – Place desired amount of scallops in a sealed bag. Place bag into a large bowl of cold water. Move bowl into sink and allow a small stream of cold running water to thaw scallops for 60-75 minutes or until completely thawed.
Seared: Thawed – Heat a sauté pan over medium high heat, when pan is hot add oil and allow to heat up. Season scallops with salt just before adding to the pan. Add scallops to pan and sear for 3-4 minutes per side, if the internal temperature is not 145˚F or higher, lower heat and continue cooking until 145˚F.
Cooked in sauce or Soup: Thawed – Thawed scallops can be added to a sauce or a soup towards the end of the cook time. Simmer the scallops for 3-5 minutes or until an internal temperature of 145˚F is achieved.
Wild Haddock
Thawing Instructions – Remove fish from packaging. Cover loosely and refrigerate 8-12 hours or until thawed.
Quick Thawing Instructions – Remove fish from packaging and place in a sealable plastic bag. Place bag in a bowl of cold water. Move bowl into sink and allow a small stream of cold running water to thaw fillet for 60-75 minutes or until completely thawed.
Oven: From Frozen – Preheat oven to 375˚F, Remove fish from packaging and brush both sides of the fish with oil and season with salt and pepper as desired. Place fish on a baking sheet. Bake at 375˚F for 18-22 minutes or until an internal temperature of 145˚F.
Oven: Thawed – Preheat oven to 375˚F, brush both sides of the fish with oil and season with salt and pepper as desired. Place fish on a baking sheet. Bake at 375˚F for 14-18 minutes or until an internal temperature of 145˚F.
Wild Mahi-Mahi
Thawing Instructions – Remove fish from packaging. Cover loosely and refrigerate 8-12 hours or until thawed.
Quick Thawing Instructions – Remove fish from packaging and place in a sealable plastic bag. Place bag in a bowl of cold water. Move bowl into sink and allow a small stream of cold running water to thaw fillet for 60-75 minutes or until completely thawed.
Oven: From Frozen – Preheat oven to 375˚F, Remove fish from packaging and brush both sides of the fish with oil and season with salt and pepper as desired. Place fish on a baking sheet. Bake at 375˚F for 18-22 minutes or until an internal temperature of 145˚F.
Oven: Thawed – Preheat oven to 375˚F, brush both sides of the fish with oil and season with salt and pepper as desired. Place fish on a baking sheet. Bake at 375˚F for 14-18 minutes or until an internal temperature of 145˚F.
Atlantic Salmon
Thawing Instructions – Remove fish from packaging. Cover loosely and refrigerate 8-12 hours or until thawed.
Quick Thawing Instructions – Remove fish from packaging and place in a sealable plastic bag. Place bag in a bowl of cold water. Move bowl into sink and allow a small stream of cold running water to thaw fillet for 60-75 minutes or until completely thawed.
Oven: From Frozen – Preheat oven to 375˚F, Remove fish from packaging and brush both sides of the fish with oil and season with salt and pepper as desired. Place fish on a baking sheet. Bake at 375˚F for 18-22 minutes or until an internal temperature of 145˚F.
Seared: Thawed – Preheat oven to 375˚F. Heat a sauté pan over medium high heat, when pan is hot add oil and allow it to heat. Season salmon portion with salt. Place salmon into pan presentation side down, sear for 1-2 minutes until the salmon has a nice golden brown. Place seared salmon onto a lined baking sheet and bake for 8-10 minutes until an internal temperature of 145˚F is achieved.
Wild Sockeye Salmon
Thawing Instructions – Remove fish from packaging. Cover loosely and refrigerate 8-12 hours or until thawed.
Quick Thawing Instructions – Remove fish from packaging and place in a sealable plastic bag. Place bag in a bowl of cold water. Move bowl into sink and allow a small stream of cold running water to thaw fillet for 60-75 minutes or until completely thawed.
Oven: From Frozen – Preheat oven to 375˚F, Remove fish from packaging and brush both sides of the fish with oil and season with salt and pepper as desired. Place fish on a baking sheet. Bake at 375˚F for 16-20 minutes or until an internal temperature of 145˚F.
Seared: Thawed – Heat a sauté pan over medium high heat, when pan is hot add oil and allow it to heat. Season salmon portion with salt. Place salmon into pan presentation side down, sear for 1-2 minutes until the salmon has a nice golden brown. Place seared salmon onto a lined baking sheet and bake for 6-10 minutes until an internal temperature of 145˚F is achieved.
Wild Atlantic Cod
Thawing Instructions – Remove fish from packaging. Cover loosely and refrigerate 8-12 hours or until thawed.
Quick Thawing Instructions – Remove fish from packaging and place in a sealable plastic bag. Place bag in a bowl of cold water. Move bowl into sink and allow a small stream of cold running water to thaw fillet for 60-75 minutes or until completely thawed.
Oven: From Frozen – Preheat oven to 375˚F, Remove fish from packaging and brush both sides of the fish with oil and season with salt and pepper as desired. Place fish on a baking sheet. Bake at 375˚F for 18-22 minutes or until an internal temperature of 145˚F.
Oven: Thawed – Preheat oven to 375˚F, brush both sides of the fish with oil and season with salt and pepper as desired. Place fish on a baking sheet. Bake at 375˚F for 14-18 minutes or until an internal temperature of 145˚F.
Cod
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Seared Sea Scallops
With Lemon, Garlic, Butter, & White Wine
Take the everyday to gourmet! Wow! Talk about a beast mode dish that is fragrant and flavorful. Not to mention, you get to have some serious fun with the plate presentation. Oh, and don’t forget an elegant garnish for an added dash of sophistication. Put your chef hat on and get your camera ready!
Grilled Or Smoked Sea Scallops
Audacious flavor.
Grillin’ ‘N Chillin’ will never be the same if these bad boys are being served up. Whether you choose to grill or smoke these sea scallops, you’re in for some serious deep, bold, and craveable flavor. If smoking, we suggest alder wood or apple wood. For a stronger smoky flavor you can turn the flavor up to 11 by using oak or hickory. If grilling, using some garlic, cracked black pepper, a pinch of sea salt, and a citrus-based garlic butter can potentially lead to you eating this whole bag of sea scallops. Sorry, not sorry.
Cheesy Salmon Meatball Bake
Absolutely delicious.
A generous amount of your favorite melted cheese (we suggest Parmesan, provolone, or mozzarella) add marinara, and finish it off with fresh Italian herbs and a few pinches of crushed red pepper. Mmmm- so good!
Grilled Shrimp Flights
One of our favorites!
Using a slate or wooden flight, stylishly layout grilled shrimp with a variety of dipping sauces. Use your favorite store-bought sauces or those famous homemade sauces everyone knows you for. Shake it up, get creative, and have some fun!
A Little Surf & Turf Action
Oh yea!
Using a fabulous filet mignon, NY strip, or ribeye…..elegantly place a pile of the grilled shrimp atop the steak for an immediate mouthwatering, photo-worthy presentation. Let’s Go!
Awesome Salad Topper
Going green!
Stylishly adorn a heaping pile of these scrumdiddlyumptious grilled shrimp atop a healthy bountiful salad and get ready for an out-of-this-world salad that’s ready to pose for a photo. Say Cheese.
A Winning Pair
Talk about lots of flavor!
Serve with a layered black and white truffle risotto for an elevated presentation and excellent side pairing choice. We just went from gold to platinum!
You’re Bacon Me Crazy!
Oh my goodness...
Crumble some uncured smoky bacon goodness atop these scallops au gratin for a unique added twist of savory flavor. You won’t be bacon any hearts with this appetizer. Trust us.
