The ‘Feast of 7 Fishes’ is an Italian-American tradition that dates back generations from the 20th century. Started by Italian-American immigrants that yearned for cultural roots back at home, Feast of the 7 Fishes is a celebration of Italian heritage. Similar to Thanksgiving, this tradition is carried on to this very day and is a celebration of family.
Deeply rooted in the Roman Catholic Church, it is common to abstain from meat and milk before feast days. Families serve seven courses (sometimes more) as a commemoration for the wait of midnight and Christmas Day.
The Feast of 7 Fishes is usually an extremely difficult meal to prepare for, as many separate meals and plates need to be simultaneously cooked. However, we’d simplified the entire process with our easy to prepare premium seafood package! Don’t stress over preparing ever again, our holiday seafood package is perfect for those strapped on time!
Enjoy succulent South African lobster claws, sea bass from the depths of Chile, delicious Smoked Salmon hand-caught from Scotland, and much more!
Package Includes:
Faroe Island Salmon (4 Fillets, 6oz ea)
Chilean Sea Bass (3 Fillets, 8oz ea)
South African Lobster (4 Tails, 4.5-5oz)
Scottish Smoked Salmon (Pre-Sliced, 8oz)
Ortiz White Tuna (1 Jar, 7.76oz)
New Zealand Langoustines (1 Box, 4.4lbs)
Ossetra Caviar (1oz to 8.25oz)
Included FREE with purchase:
Valrhona Chocolate Molten Lava Cakes (2 Cakes, 5oz each)
Caffee Luxxe Montenero Coffee (12oz Whole Bean)
Key Features
Faroe Island Salmon: Raw. Must be cooked before consuming. Keep Frozen. Freeze upon receipt. Thaw in refrigerator 8-10 hours. Once thawed, cook, and consume within one to two days.
Chilean Sea Bass: Keep Frozen. Thaw by refrigeration for 10-12 hours prior to cooking. Raw and must be cooked prior to eating.
South African Lobster: Raw. Must be cooked prior to eating. Keep frozen. Thaw by refrigeration for 24 hours prior to cooking.
Scottish Smoked Salmon: Keep refrigerated. Store at 32ºF to 41ºF. Use within 72 hours of opening or until the use-by date, whichever is sooner.
New Zealand Langoustines: Raw. Must be cooked prior to eating. Keep frozen. Thaw by refrigeration for 12-18 hours prior to cooking.
Caviar: Keep refrigerated. Store at 32ºF to 34ºF. Refrigerate promptly upon receipt. Once opened, Use within 72 hours of opening or until the use-by date, whichever is sooner. Serve as an appetizer with créme fraîche and blinis
