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Seafood Department

Full Circle Seafood

Select Full Circle Seafood is wild-caught and features the Marine Stewardship Council logo, signifying high environmental standards for properly managed and sustainable fisheries.
From Alaskan Sockeye Salmon to Halibut to Yellowfin Ahi Tuna, our Natural Seafood is hand-cut, then flash frozen to lock in the exceptional flavor. It’s always minimally processed, with no artificial ingredients, colors or preservatives.
Isn’t it time for you to return to a natural way of living™?

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Swordfish is relished by those who love their seafood meaty and distinctively flavored. The lightly colored, protein-packed steaks work perfectly with all the savory approaches that bring out the best in beef. Grilling is ideal with these all-natural cuts. The tightly grained qualities of Swordfish make it a great choice for kabobs and many enjoy the steaks "burger-style" on a bun. Being a firm and lean meat, Swordfish gains flavor by marinating in herbs and olive oil. Dipping sauces or flavored butters are another popular addition to a Swordfish dining experience.

Lean and flavorful Ahi Yellowfin Tuna is a winning blend of superb flavor and smart nutrition. The dense, boneless steaks cook up to an enticing ivory white and deliver a mild and delicious experience. Grilling definitely brings out the best in Ahi – treat the steaks to a Teriyaki marinade or even an accent as simple as Italian dressing. Many enjoy this fish quickly seared in a pan and then finished in the oven.

Mahi Mahi is the tropical seafood selection that everyone loves – moist, meaty and invitingly mild. Light in color, light in calories, these tender fillets are boneless and easy to prepare. Befitting its South Seas reputation, Mahi is superb when paired with fruit salsas, Thai spices or exotic sauces. The fish can be grilled, baked, broiled or even deep fried for a dazzlingly different take on Fish & Chips. Of course, the popular fish taco is at it's best when Mahi is the firm and flavorful centerpiece.

Wild Halibut owns the distinction of being perhaps the best tasting and best handling fish in the world. Best tasting, because these impeccable ivory white fillets deliver a clean signature flavor that could only come from the pristine waters of Alaska. Best handling because the dense, meaty character of halibut lets it maintain a superb, easy turning texture, whether grilled, poached, baked or fried. To top things off, this premium whitefish is remarkably healthful and high in protein.

Moist, firm, snowy-white Cod Fillets are truly the gold standard in seafood. A traditional favorite, Cod is tender and slightly sweet making it a deliciously versatile starting point for so many great seafood recipes. Baked with butter and dill, deep fried, or chunked into stews or soups, this nutritious selection is superbly mild.

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Treat yourself to what might be Alaska’s most spectacular export. The vivid color and robust, complex flavors of Wild Sockeye Salmon makes for a very special dining experience. Firm, all-natural and rich in heart healthy Omega 3s, this fish delights whether grilled, baked, broiled or poached. The signature taste needs only a hint of lemon or a dash of sauce to create a dazzling dining experience. Sockeye is truly a winning blend of healthy style and indulgent flavor.

Keta is the mildest and meatiest of the Wild Alaska Salmon varieties. The light orange fillets cook up wonderfully. Baking the fish with a sauce topping is a great way of locking in the moist character of Keta. Some cooks swear by the seared approach, seasoning the fillets, giving them a quick kiss from a hot skillet, then finishing them to savory doneness in the oven. To top it off, this salmon is an outstanding source of heart smart Omega 3s.

Flounder is coveted by chefs for its delicacy – in both flavor and texture. This superbly mild and sweet fish has a clean, soft-spoken flavor. The thin, ivory hued Flounder fillets cook up flaky and extra tender. The gentle, nuanced flavor of Flounder lets it blend beautifully with citrus notes, cream sauces and white wine. Sautéing or steaming the fish is an outstanding way of enjoying its elegant simplicity. The thinness of the fish makes it a quick to prepare choice and it lets cooks get creative with rolled or stuffed recipe ideas.

The soaring popularity of Swai has been turning the heads of chefs and diners alike. This premium farmed whitefish delivers firm boneless fillets that are pleasingly mild and work wonderfully in a wide range of delicious recipes. Some like to enjoy Swai with that reliable Catfish tradition – dredged in cornmeal and fried to a golden turn. Dishes that incorporate upscale fish like Chilean bass or Halibut can be executed with Swai for a fraction of the cost. Low in calories and saturated fat, Swai has added appeal for health conscious diners.