Ocean Providence Chicago

Middle neck clams are a medium-sized hard-shell clam known for their tender, meaty texture and balanced flavor. Larger than littlenecks but smaller than topnecks, they are a versatile choice for a variety of cooked dishes. Their mild, slightly sweet, and briny taste works well in many recipes.

Middle neck clams are a medium-sized hard-shell clam known for their tender, meaty texture and balanced flavor. Larger than littlenecks but smaller than topnecks, they are a versatile choice for a variety of cooked dishes. Their mild, slightly sweet, and briny taste works well in many recipes.

CLAMS M/N 

CLAM5102-CLAMS M/N (BY PC)

Top neck clams are a medium-to-large sized variety of hard-shell clam, known for a firm, plump texture and a distinctively briny, salty flavor. They are slightly larger than the middle neck clams you previously asked about and are highly versatile for cooking.&nbsp;

Top neck clams are a medium-to-large sized variety of hard-shell clam, known for a firm, plump texture and a distinctively briny, salty flavor. They are slightly larger than the middle neck clams you previously asked about and are highly versatile for cooking. 

CLAMS T/N 

CLAT5002-CLAMS T/N (BY PC)

FRESH ATLANTIC SALMON FILLET PIN BONE OUT/SKIN OND-trim salmon fillet is characterized by the following removals:&nbsp;<ul><li>Backbone off:&nbsp;The backbone is completely removed.</li><li>Bellybone off:&nbsp;The belly bones are removed.</li><li>Backfin off:&nbsp;The back fin is trimmed off.</li><li>Collarbone off:&nbsp;The collarbone is removed.</li><li>Belly fat off:&nbsp;Excess belly fat is removed.</li><li>Belly fins off:&nbsp;The belly fins are removed.</li><li>Pin bone out:&nbsp;The small pin bones running down the center of the fillet are removed.</li><li>Back trimmed:&nbsp;The back of the fillet is squared off and trimmed.</li><li>Tailpiece off:&nbsp;The thin, narrow tailpiece is removed.</li><li>Belly membrane off:&nbsp;The belly membrane is removed.</li><li>Nape trimmed:&nbsp;The neck area (nape) is trimmed.&nbsp;</li><li>The result is a clean, squared-off fillet with uniform thickness, which is easy to portion and has a high yield</li></ul>

FRESH ATLANTIC SALMON FILLET PIN BONE OUT/SKIN OND-trim salmon fillet is characterized by the following removals: Backbone off: The backbone is completely removed.Bellybone off: The belly bones are removed.Backfin off: The back fin is trimmed off.Collarbone off: The collarbone is removed.Belly fat off: Excess belly fat is removed.Belly fins off: The belly fins are removed.Pin bone out: The small pin bones running down the center of the fillet are removed.Back trimmed: The back of the fillet is squared off and trimmed.Tailpiece off: The thin, narrow tailpiece is removed.Belly membrane off: The belly membrane is removed.Nape trimmed: The neck area (nape) is trimmed. The result is a clean, squared-off fillet with uniform thickness, which is easy to portion and has a high yield

SALMON FILLET PBO/SKIN ON 

SALM1040-FRESH ATLANTIC SALMON FILLET (4-5LB/PC)

MEDITERRANEAN MUSSELS <ul><li>Mediterranean mussels (𝑀𝑦𝑡𝑖𝑙𝑢𝑠 𝑔𝑎𝑙𝑙𝑜𝑝𝑟𝑜𝑣𝑖𝑛𝑐𝑖𝑎𝑙𝑖𝑠) are widely available in the U.S., primarily from large commercial aquaculture farms on the West Coast and, more recently, some locations on the East Coast. They are prized for their plump meat, sweet and briny flavor, and are available year-round.</li><li>The cold, nutrient-rich tidal waters of the Puget Sound region in Washington state are ideal for farming mussels. Noted farms in this area include&nbsp;Penn Cove Shellfish&nbsp;and&nbsp;Taylor Shellfish.</li></ul>

MEDITERRANEAN MUSSELSMediterranean mussels (𝑀𝑦𝑡𝑖𝑙𝑢𝑠 𝑔𝑎𝑙𝑙𝑜𝑝𝑟𝑜𝑣𝑖𝑛𝑐𝑖𝑎𝑙𝑖𝑠) are widely available in the U.S., primarily from large commercial aquaculture farms on the West Coast and, more recently, some locations on the East Coast. They are prized for their plump meat, sweet and briny flavor, and are available year-round.The cold, nutrient-rich tidal waters of the Puget Sound region in Washington state are ideal for farming mussels. Noted farms in this area include Penn Cove Shellfish and Taylor Shellfish.

MEDITERRANEAN MUSSELS 

MUSS5001-MEDITERRANEAN MUSSELS (BY LBS)

VONGOLE / MANILA CLAM Mild, Sweet Flavor&nbsp;– Perfect for first-time clam eaters and clam connoisseurs a like!Versatile &amp; Easy to Cook&nbsp;– Steam, baked, or smoked Manila Clams are a great addition to any meal. (Our family loves to kick off our special gatherings with a bowl of fresh steamers!)Always Fresh &amp; Grit-Free&nbsp;– Harvested daily and naturally purged in seawater for a clean, pure taste.Enjoy restaurant-quality Manila clams at home—fresh, plump, and ready to elevate your next seafood feast!

VONGOLE / MANILA CLAMMild, Sweet Flavor – Perfect for first-time clam eaters and clam connoisseurs a like!Versatile & Easy to Cook – Steam, baked, or smoked Manila Clams are a great addition to any meal. (Our family loves to kick off our special gatherings with a bowl of fresh steamers!)Always Fresh & Grit-Free – Harvested daily and naturally purged in seawater for a clean, pure taste.Enjoy restaurant-quality Manila clams at home—fresh, plump, and ready to elevate your next seafood feast!

VONGOLE / MANILA CLAM

VONG5001-VONGOLE / MANILA CLAM M (BY LB)

SMALL VONGOLE/MANILA Mild, Sweet Flavor&nbsp;– Perfect for first-time clam eaters and clam connoisseurs a like!Versatile &amp; Easy to Cook&nbsp;– Steam, baked, or smoked Manila Clams are a great addition to any meal. (Our family loves to kick off our special gatherings with a bowl of fresh steamers!)Always Fresh &amp; Grit-Free&nbsp;– Harvested daily and naturally purged in seawater for a clean, pure taste.Enjoy restaurant-quality Manila clams at home—fresh, plump, and ready to elevate your next seafood feast!

SMALL VONGOLE/MANILAMild, Sweet Flavor – Perfect for first-time clam eaters and clam connoisseurs a like!Versatile & Easy to Cook – Steam, baked, or smoked Manila Clams are a great addition to any meal. (Our family loves to kick off our special gatherings with a bowl of fresh steamers!)Always Fresh & Grit-Free – Harvested daily and naturally purged in seawater for a clean, pure taste.Enjoy restaurant-quality Manila clams at home—fresh, plump, and ready to elevate your next seafood feast!

VONGOLE/MANILA CLAM SMALL

VONG5002-SMALL VONGOLE/MANILA (BY LB)

A product labeled "Bay Scallops 60/80-F" refers to&nbsp;individually quick-frozen bay scallops, with a count size of 60 to 80 scallops per pound.Best cooking methods:&nbsp;<ul><li>Sautéing</li><li>Deep-frying</li><li>Adding to soups or stews</li><li>Baking in a casserole</li><li>Using in ceviche</li></ul>

A product labeled "Bay Scallops 60/80-F" refers to individually quick-frozen bay scallops, with a count size of 60 to 80 scallops per pound.Best cooking methods: SautéingDeep-fryingAdding to soups or stewsBaking in a casseroleUsing in ceviche

SEA SCALLOPS - BABY SCALLOP FZ 60/80 

SCAB0001-BAY SCALLOPS 60/80(5LB/PK)

<ul><li>SHRIMP RAW IQF P&amp;D T/OFF</li><li>Frozen, Raw: The shrimp are uncooked and sold frozen.</li><li>IQF (Individually Quick Frozen): This processing method means that each individual shrimp is frozen separately, preventing them from clumping together in a solid block. This makes it easy for the user to take out and thaw only the exact amount needed.</li><li>Head Off / Unpeeled: The head has been removed, but the shell and tail are still on the shrimp (also known as "shell-on" or "headless, shell-on"). This is a common form for wholesale or retail, as the shell helps protect the meat during freezing and cooking, and retains flavor.</li></ul>

SHRIMP RAW IQF P&D T/OFFFrozen, Raw: The shrimp are uncooked and sold frozen.IQF (Individually Quick Frozen): This processing method means that each individual shrimp is frozen separately, preventing them from clumping together in a solid block. This makes it easy for the user to take out and thaw only the exact amount needed.Head Off / Unpeeled: The head has been removed, but the shell and tail are still on the shrimp (also known as "shell-on" or "headless, shell-on"). This is a common form for wholesale or retail, as the shell helps protect the meat during freezing and cooking, and retains flavor.

SHRIMP RAW IQF P&D T/OFF 26/30 

SHRI03171-SHRIMP RAW IQF PD T/OFF 26/30 (2LB/PK)

<ul><li>SHRIMP RAW IQF P&amp;D T-ON</li><li>RAW: The shrimp are uncooked. This is also referred to as "green" in the seafood industry (which refers to the uncooked state, not color).</li><li>IQF (Individually Quick Frozen): Each shrimp is frozen separately, preventing them from clumping into a solid block. This allows for easy portion control and quick thawing of only the desired quantity.</li><li>P&amp;D (Peeled &amp; Deveined): The shrimp have been processed for convenience. The outer shell has been completely removed (peeled), and the digestive tract, or "vein," running along the back has been extracted (deveined).</li><li>T-ON (Tail-On): The tail fin and the last segment of the shell remain intact. This is a common presentation for appetizers like shrimp cocktail, grilling, or certain pasta dishes, as the tail provides an appealing visual presentation and a convenient "handle" for diners.&nbsp;</li></ul>

SHRIMP RAW IQF P&D T-ONRAW: The shrimp are uncooked. This is also referred to as "green" in the seafood industry (which refers to the uncooked state, not color).IQF (Individually Quick Frozen): Each shrimp is frozen separately, preventing them from clumping into a solid block. This allows for easy portion control and quick thawing of only the desired quantity.P&D (Peeled & Deveined): The shrimp have been processed for convenience. The outer shell has been completely removed (peeled), and the digestive tract, or "vein," running along the back has been extracted (deveined).T-ON (Tail-On): The tail fin and the last segment of the shell remain intact. This is a common presentation for appetizers like shrimp cocktail, grilling, or certain pasta dishes, as the tail provides an appealing visual presentation and a convenient "handle" for diners. 

SHRIMP RAW IQF P&D T-ON 13/15 

SHRI03113-SHRIMP RAW IQF PD T-ON 13/15 (2LB/PK)

<ul><li>U/10 Clean Squid THAILAND - For Italian dishes:&nbsp;The tender texture of premium loligo, such as Ruggiero's Gold Label, is ideal for classic Italian calamari dishes. You can fry it quickly to maintain tenderness, or braise it for 20+ minutes in a slow-cooked recipe to prevent it from becoming rubbery.</li></ul>

U/10 Clean Squid THAILAND - For Italian dishes: The tender texture of premium loligo, such as Ruggiero's Gold Label, is ideal for classic Italian calamari dishes. You can fry it quickly to maintain tenderness, or braise it for 20+ minutes in a slow-cooked recipe to prevent it from becoming rubbery.

SQUID LOLIGO GOLD BRAND U/10 Clean 

SQUI00011-U/10 Clean Squid THAILAND (4.4LB /PK)

SHRIMP RAW IQF P&D T-ON 16/20 

SHRI03161-SHRIMP RAW IQF PD T-ON 16/20 (2LB/PK)

OCTOPUS 4/6 SPAIN - 4/6LB - The delicate, sweet flavor of Spanish octopus is perfect for classic Mediterranean dishes. You can use it in Italian stews, char it on the grill with olive oil and herbs, or prepare the classic Spanish&nbsp;Pulpo a la Gallega&nbsp;with potatoes, paprika, and olive oil.

OCTOPUS 4/6 SPAIN - 4/6LB - The delicate, sweet flavor of Spanish octopus is perfect for classic Mediterranean dishes. You can use it in Italian stews, char it on the grill with olive oil and herbs, or prepare the classic Spanish Pulpo a la Gallega with potatoes, paprika, and olive oil.

OCTOPUS 4/6 SPAIN 

OCTO00087-OCTOPUS 4/6 SPAIN TR (4-6LB/PK)

SHRIMP RAW IQF P&D T-ON 8 X 12 

SHRI03081-SHRIMP RAW IQF PD T-ON 8 X 12 (2LB/PK)

<ul><li>SEA SCALLOPS U/10 IQF</li><li>Product Type:&nbsp;Sea Scallops (North Atlantic Scallops, Roe off).</li><li>Sourcing:&nbsp;Wild Caught from the Northeast Atlantic Ocean (Canada to Mid Atlantic).</li></ul>

SEA SCALLOPS U/10 IQFProduct Type: Sea Scallops (North Atlantic Scallops, Roe off).Sourcing: Wild Caught from the Northeast Atlantic Ocean (Canada to Mid Atlantic).

SEA SCALLOPS FZ U/10 IQF 

SCAL0110-SEA SCALLOPS U/10 IQF(5LB/PK)

OCTOPUS TENDERIZED T/9 FRSH <ul><li>These are small octopus, weighing between 100 and 300 grams each, a size that is highly prized in some culinary applications.</li><li>Tenderized process:&nbsp;This is done through a natural process that may involve tumbling with sea salt and ice water. This process is what gives the octopus a curled, "flower" shape and a succulent texture when cooked.</li></ul>

OCTOPUS TENDERIZED T/9 FRSHThese are small octopus, weighing between 100 and 300 grams each, a size that is highly prized in some culinary applications.Tenderized process: This is done through a natural process that may involve tumbling with sea salt and ice water. This process is what gives the octopus a curled, "flower" shape and a succulent texture when cooked.

OCTOPUS TENDERIZED T/9 FRESH 

OCTO1009-OCTOPUS TENDERIZED T/9 FRSH (BY LB)

LOBSTER TAILS 10-12 BRAZIL - Brazilian lobster tails are&nbsp;a type of warm water lobster (spiny lobster) known for their sweet, delicate flavor and tender, but firmer texture compared to cold-water varieties like Maine lobster.&nbsp;Caught in the tropical waters off the coast of Brazil, they are sold frozen, often individually bagged, and can be prepared using various methods such as baking, broiling, or grilling.&nbsp;&nbsp;

LOBSTER TAILS 10-12 BRAZIL - Brazilian lobster tails are a type of warm water lobster (spiny lobster) known for their sweet, delicate flavor and tender, but firmer texture compared to cold-water varieties like Maine lobster. Caught in the tropical waters off the coast of Brazil, they are sold frozen, often individually bagged, and can be prepared using various methods such as baking, broiling, or grilling.  

LOBSTER TAILS 10-12oz/pc BRAZIL

LOBT0010-LOBSTER TAILS 10-12 (10LB/CASE)

SHRIMP - BROKEN SHRIMP 

SHRI0902-BROKEN SHRIMP -5LB/BO(5LB/PK)

<ul><li>U/4 SHRIMP HEAD ON - U/4 Shrimp: This is the size grade for the shrimp. "U/4" stands for "Under 4", meaning there are&nbsp;fewer than 4 individual shrimp per pound. This indicates that the shrimp are exceptionally large, often considered colossal or "jumbo" in size. They are among the largest sizes sold commercially.</li></ul>

U/4 SHRIMP HEAD ON - U/4 Shrimp: This is the size grade for the shrimp. "U/4" stands for "Under 4", meaning there are fewer than 4 individual shrimp per pound. This indicates that the shrimp are exceptionally large, often considered colossal or "jumbo" in size. They are among the largest sizes sold commercially.

SHRIMP U/4 HEAD-ON 

SHRI00065-U/4 SHRIMP HEAD ON NIGERIA (4LB/PK)

TAKO JAPAN 4-5 LB/PC <ul><li>"Sushi and sashimi grade cooked tako" refers to&nbsp;high-quality, pre-cooked octopus that is tender, slightly sweet, and ready to eat raw for sushi, sashimi, or other dishes.&nbsp;It is specifically processed and cooked to achieve a pleasant chewiness and flavor, unlike raw, un-tenderized octopus which would need extensive preparation.&nbsp;This type of tako can be served cold, used for sushi rolls, sliced for sashimi, or grilled.&nbsp;</li></ul>

TAKO JAPAN 4-5 LB/PC"Sushi and sashimi grade cooked tako" refers to high-quality, pre-cooked octopus that is tender, slightly sweet, and ready to eat raw for sushi, sashimi, or other dishes. It is specifically processed and cooked to achieve a pleasant chewiness and flavor, unlike raw, un-tenderized octopus which would need extensive preparation. This type of tako can be served cold, used for sushi rolls, sliced for sashimi, or grilled. 

TAKO(JAPAN) 

TAKO0102-TAKO MADAKO JAPAN 5P

KANIKAMA OSAKI 500G/PK - Osaki is a well-regarded brand known for a mild, slightly briny flavor and a firm, yet soft texture that can be pulled apart into strips, much like real crab meat.

KANIKAMA OSAKI 500G/PK - Osaki is a well-regarded brand known for a mild, slightly briny flavor and a firm, yet soft texture that can be pulled apart into strips, much like real crab meat.

KANIKAMA OSAKI IMITATION CRABMET STICK 

KANI0001-KANIKAMA OSAKI (1.1 LB/PK)

Botan ebi&nbsp;(ボタンエビ) is the&nbsp;Japanese name for the&nbsp;spot prawn&nbsp;(Pandalus nipponensis&nbsp;or&nbsp;Pandalus platyceros), a highly prized luxury delicacy in Japanese cuisine, especially for sushi and sashimi. The name literally translates to "peony shrimp," a reference to its pinkish hue and premium status.

Botan ebi (ボタンエビ) is the Japanese name for the spot prawn (Pandalus nipponensis or Pandalus platyceros), a highly prized luxury delicacy in Japanese cuisine, especially for sushi and sashimi. The name literally translates to "peony shrimp," a reference to its pinkish hue and premium status.

BOTAN EBI, AMAEBI (XL) SPOT PRAWN

AMAE0401-BOTAN EBI (XL) (2.2LB/PK)

TILAPIA 9/11 OZ - Izumitai is a type of tilapia, which is a mild, lean, and affordable fish. It is often farm-raised in places like Taiwan, which can help ensure its quality.

TILAPIA 9/11 OZ - Izumitai is a type of tilapia, which is a mild, lean, and affordable fish. It is often farm-raised in places like Taiwan, which can help ensure its quality.

IZUMITAI(SUSHI GRADE) 9-11OZ/PK

TILA0009-IZUMIDAI 9/11 OZ (0.5-0.6LB/PK)

HOTATE HOKKAIDO IQF (S-this could mean approximately 30 to 40 scallops per 2.2-pound bag.) refers to&nbsp;a specific type and size of Japanese scallop, known for its sweet flavor and suitability for sashimi.&nbsp;

HOTATE HOKKAIDO IQF (S-this could mean approximately 30 to 40 scallops per 2.2-pound bag.) refers to a specific type and size of Japanese scallop, known for its sweet flavor and suitability for sashimi. 

HOTATE HOKKAIDO IQF (S) 

HOTA0001-HOTATE HOKKAIDO IQF (S) (2.2LB/PK)

Tamagoyaki is a&nbsp;Japanese rolled omelet with a slightly sweet or savory flavor and a tender, custardy texture. It is a popular staple in Japanese home cooking and can be enjoyed for breakfast, as a side dish in a bento box, or as a topping for sushi.

Tamagoyaki is a Japanese rolled omelet with a slightly sweet or savory flavor and a tender, custardy texture. It is a popular staple in Japanese home cooking and can be enjoyed for breakfast, as a side dish in a bento box, or as a topping for sushi.

TAMAGO YAKI - JAPANESE ROLLED OMELETT

TAMA0002-AJIKAN TAMAGO (1.1 LB/PK)

UNAGI EEL 12 OZ - Kabayaki unagi&nbsp;is&nbsp;a traditional Japanese delicacy of&nbsp;freshwater eel&nbsp;(unagi) that is filleted, grilled, and glazed with a sweet and savory soy-based sauce. The term&nbsp;kabayaki&nbsp;refers to the specific preparation style where the fish is butterflied, skewered, and repeatedly basted with a special "tare" sauce while cooking over a grill, often charcoal.

UNAGI EEL 12 OZ - Kabayaki unagi is a traditional Japanese delicacy of freshwater eel (unagi) that is filleted, grilled, and glazed with a sweet and savory soy-based sauce. The term kabayaki refers to the specific preparation style where the fish is butterflied, skewered, and repeatedly basted with a special "tare" sauce while cooking over a grill, often charcoal.

UNAGI KABAYAKI - BBQ EEL 12OZ SIZE

UNAG0112-UNAGI 12OZ 

TUNA GROUND - This product is flash-frozen and described as sushi-grade, making it ideal for raw preparations like spicy tuna rolls and poke bowls. It is sold in 16 oz packs and includes easy thawing instructions.

TUNA GROUND - This product is flash-frozen and described as sushi-grade, making it ideal for raw preparations like spicy tuna rolls and poke bowls. It is sold in 16 oz packs and includes easy thawing instructions.

TUNA GROUND 

TUNA0706-TUNA GROUND (1LB/PK)

UNAGI EEL 9OZ - Kabayaki unagi&nbsp;is&nbsp;a traditional Japanese delicacy of&nbsp;freshwater eel&nbsp;(unagi) that is filleted, grilled, and glazed with a sweet and savory soy-based sauce. The term&nbsp;kabayaki&nbsp;refers to the specific preparation style where the fish is butterflied, skewered, and repeatedly basted with a special "tare" sauce while cooking over a grill, often charcoal.

UNAGI EEL 9OZ - Kabayaki unagi is a traditional Japanese delicacy of freshwater eel (unagi) that is filleted, grilled, and glazed with a sweet and savory soy-based sauce. The term kabayaki refers to the specific preparation style where the fish is butterflied, skewered, and repeatedly basted with a special "tare" sauce while cooking over a grill, often charcoal.

UNAGI KABAYAKI - BBQ EEL 9OZ SIZE

UNAG0092-UNAGI EEL 9OZ

<ul><li>Hashiguchi FZ Hamachi </li></ul> <ul><li>- Cultivated to mimic the rich, fatty characteristics of winter-season hamachi, Hashiguchi hamachi offers a consistent buttery flavor year-round.</li><li>-&nbsp;According to the company, it contains 150% more free-form amino acids (umami) than its wild-caught counterpart of the same season.</li><li>-&nbsp;The aquaculture methods result in less discoloration around the bloodline ("chiai") and reduced fishy odor. The flesh also maintains its excellent color for up to 48 hours when properly stored.</li></ul>

Hashiguchi FZ Hamachi - Cultivated to mimic the rich, fatty characteristics of winter-season hamachi, Hashiguchi hamachi offers a consistent buttery flavor year-round.- According to the company, it contains 150% more free-form amino acids (umami) than its wild-caught counterpart of the same season.- The aquaculture methods result in less discoloration around the bloodline ("chiai") and reduced fishy odor. The flesh also maintains its excellent color for up to 48 hours when properly stored.

HAMACHI FZ FILLET 

HAMF0002-HAMACHI FILLET CO 2.5KG/PC

HAMF0003-HAMACHI FILLET 2.3KG/PC

UNAGI EEL 10 OZ - Kabayaki unagi&nbsp;is&nbsp;a traditional Japanese delicacy of&nbsp;freshwater eel&nbsp;(unagi) that is filleted, grilled, and glazed with a sweet and savory soy-based sauce. The term&nbsp;kabayaki&nbsp;refers to the specific preparation style where the fish is butterflied, skewered, and repeatedly basted with a special "tare" sauce while cooking over a grill, often charcoal.

UNAGI EEL 10 OZ - Kabayaki unagi is a traditional Japanese delicacy of freshwater eel (unagi) that is filleted, grilled, and glazed with a sweet and savory soy-based sauce. The term kabayaki refers to the specific preparation style where the fish is butterflied, skewered, and repeatedly basted with a special "tare" sauce while cooking over a grill, often charcoal.

UNAGI KABAYAKI - BBQ EEL 10OZ SIZE

UNAG0100-UNAGI EEL 10OZ 

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Our order cutoff times vary by our service zones. Please visit our Service Location page to see the full details for your specific area.

Our current service areas can be found under our Service Location page.

When you place an order, we place a hold for a slightly higher order total on your card. This pending hold is replaced by the correct charge upon successful packing and delivery. This ensures that suppliers can charge accurate weights for products (i.e. 1.09lb or 0.98lb steak vs. 1lb ordered). If you cancel the order or the payment hold is not captured, the authorization is cancelled and the funds are released back. It&#39;s very similar to the gas pump!

You can cancel your order up until the order cutoff time before delivery or pick up. Because our team starts very early in the morning, we are not able to accommodate changes to your order on the day of delivery.

We cannot accept returns or cancellations the same day of your order but we will do our best to address any issue with your order. You can cancel or change your order up until the cutoff hour for your service region.

Have a question? We have answers. Here are some common ones: What are your order cutoff times? Our order cutoff times vary by our service zones. Please visit our Service Location page to see the full details for your specific area., Where do you deliver? Do you have pickup locations? Our current service areas can be found under our Service Location page., Why do I see a pre-authorization / payment hold on my statement? When you place an order, we place a hold for a slightly higher order total on your card. This pending hold is replaced by the correct charge upon successful packing and delivery. This ensures that suppliers can charge accurate weights for products (i.e. 1.09lb or 0.98lb steak vs. 1lb ordered). If you cancel the order or the payment hold is not captured, the authorization is cancelled and the funds are released back. It&#39;s very similar to the gas pump!, Why do I see a pre-authorization / payment hold on my statement? You can cancel your order up until the order cutoff time before delivery or pick up. Because our team starts very early in the morning, we are not able to accommodate changes to your order on the day of delivery., etc.

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Products

Product List

ITALIAN FRESH

CLAMS M/N

CLAMS T/N

SALMON FILLET PBO/SKIN ON

MEDITERRANEAN MUSSELS

VONGOLE / MANILA CLAM

VONGOLE/MANILA CLAM SMALL

ITALIAN FROZEN

SEA SCALLOPS - BABY SCALLOP FZ 60/80

SHRIMP RAW IQF P&D T/OFF 26/30

SHRIMP RAW IQF P&D T-ON 13/15

SQUID LOLIGO GOLD BRAND U/10 Clean

SHRIMP RAW IQF P&D T-ON 16/20

OCTOPUS 4/6 SPAIN

SHRIMP RAW IQF P&D T-ON 8 X 12

SEA SCALLOPS FZ U/10 IQF

OCTOPUS TENDERIZED T/9 FRESH

LOBSTER TAILS 10-12oz/pc BRAZIL

SHRIMP - BROKEN SHRIMP

SHRIMP U/4 HEAD-ON

JAPANESE FROZEN

TAKO(JAPAN)

KANIKAMA OSAKI IMITATION CRABMET STICK

BOTAN EBI, AMAEBI (XL) SPOT PRAWN

IZUMITAI(SUSHI GRADE) 9-11OZ/PK

HOTATE HOKKAIDO IQF (S)

TAMAGO YAKI - JAPANESE ROLLED OMELETT

UNAGI KABAYAKI - BBQ EEL 12OZ SIZE

TUNA GROUND

UNAGI KABAYAKI - BBQ EEL 9OZ SIZE

HAMACHI FZ FILLET

HAMACHI FZ FILLET

UNAGI KABAYAKI - BBQ EEL 10OZ SIZE

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