Chili Lime Stuffed Clams
A hint of lime and a little kick of chili pepper turn each of our Mexican-style stuffed clams into its own flavor fiesta. These appetizer size servings are ready to party in their natural shells.
Preparation
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Conventional Oven: Remove clams from tray and place on baking sheet into a preheated 450°F oven; cook for 30 minutes.
On the Grill: Wrap clams in a foil pouch; leave the top open for a crispy top or closed for softer, moister clams.
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New England Style Stuffed Scallop
We mix golden breadcrumbs, spices, minced celery and green peppers with succulent bay scallops, add a sprinkle of paprika and parsley and stuff it all back into natural shells. Just heat and serve.
Preparation
See InstructionsPreparation Instructions
Conventional Oven: Remove clams from tray and place on baking sheet into a preheated 450°F oven; cook for 30 minutes.
On the Grill: Wrap clams in a foil pouch; leave the top open for a crispy top or closed for softer, moister clams.
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8 oz Box
All Natural Panko Breaded Fish Sticks
The difference between Japanese panko and regular breadcrumbs is that panko crumbs are made without crusts. That's why our all-natural, wild caught Panko Breaded Fish Sticks (cut from the whole fillets!) have such a light, flakey crunch.
Preparation
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To bake if frozen: Place squares on crumpled aluminum foil in a 425F oven for 18-21 minutes.
To bake if thawed: Place squares on crumpled aluminum foil in a 375F oven for 15-18 minutes.
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All Natural Panko Breaded Fish Squares
The difference between Japanese panko and regular breadcrumbs is that panko crumbs are made without crusts. That's why our all-natural, wild-caught Panko Breaded Fish Sticks, (cut from whole fillets!) have such a light, flakey crunch. * Individual fillet sizes may vary per 2lb bag.
Preparation
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Keep frozen until ready to use. Preheat oven to 425F. Arrange Matlaw's All Natural Fish Squares on crumples aluminum foil. Bake for about 20 minutes until crisp. To check if the fish is cooked, flake the fish with a fork at the thickest part. Flesh should be opaque and flake easily.
For an easy dipping sauce or spread, add mayo, mustard and ketchup in a small bowl and mix until evenly blended.
