Feast of the 7 Fishes

The Feast of Seven Fish is an Italian-American tradition that dates back generations. 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.

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)
Russian Ossetra Caviar (Choose Size Above)

🎁 FREE:
Valrhona Chocolate Molten Lava Cakes (2 Cakes, 5oz each)
Coffee (12oz Whole Bean)

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