Greenhead's Traditional Maine Lobster Roll
Sweet, tender Greenhead Lobster claw and knuckle meat in a buttery split-top roll — Maine in minutes.
Seafood is a confidence game. The fish in your box was wild-caught or sustainably farmed, flash-frozen at peak, and shipped to you in better shape than most fish counters can offer. The hard work is done. What it asks of you is restraint — fewer ingredients, less time on the heat, and the willingness to pull it off the pan a minute earlier than feels right.
A piece of halibut is not a piece of salmon. A scallop is not a shrimp. The cuts in this collection split into two camps: firm fish and shellfish that take heat well, and delicate fillets that want to barely meet the pan. Cook to the protein in front of you, not the recipe.
Guides
How to cook seafood
Kanpachi Carpaccio: A Taste of the Islands
A delicate, restaurant-quality Hawaiian Kanpachi carpaccio you can plate in minutes.
How to Slice Sashimi: Precision Meets Presentation
Sashimi rewards precision: a razor-sharp knife, premium chilled fillets, and clean single-stroke cuts against the grain.
How to Grill Wild Mahi Mahi
Mahi mahi has a sweet, mild flavor — season, grill for under 10 minutes, and finish with lemon juice.
How to Cook Chilean Sea Bass (Toothfish)
A quick pan-sear delivers a buttery, restaurant-quality Chilean sea bass in about 10 minutes.
How to Bake Salmon
Perfect oven-baked salmon, easy to customize with your favorite seasonings and sides — ready in 20 minutes.
How to Bake Lobster Tails
Decadent baked lobster tails coated in buttery garlic herb sauce — tender, juicy, and ready in 15 minutes.
Recipes
Seafood recipes
Poached Lobster Tails
Greenhead Lobster's Maine tails poach to tender perfection in just minutes — sweet, ocean-fresh flavor with minimal effort.
Steamed Live Lobster
Steam Greenhead's live Maine lobster in salted water for as little as 10 minutes for a tender, ocean-sweet feast.
Grilled Lobster Tails
Opt for a smoky flavor by grilling your lobster tails with these easy steps.
Ahi Tuna Poke
Sashimi-grade ahi cubes tossed with sesame, soy, chili, and macadamia nuts — a clean, classic Hawaiian poke.
BBQ Grilled Salmon with Dry Rub
Dry-rubbed grilled salmon with a caramelized crust that lets the clean, buttery flavor of wild-caught fish shine.
“When the salmon goes from translucent to barely opaque on the side, it's done. Trust the color, not the timer. Fish doesn't wait.”
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Premium Seafood, shipped frozen
From trusted farms — sourced direct, hand-cut, and shipped overnight.
Shop Seafood →Fundamentals
If you remember nothing else
Dry surface, hot pan, leave it alone
The single biggest seafood mistake is moving the fish. Pat the fillet completely dry, salt it, lay it skin-down (or presentation-side down) in a hot oiled pan, and don't touch it for 3 to 4 minutes. It releases when it's ready. A torn fillet is one you flipped too early.
Firm fish vs delicate fish
Halibut, swordfish, tuna, mahi — firm, meaty, can take a hard sear and stand up to a grill. Cook these like a steak: high heat, short time, rest. Salmon, cod, sole, trout — softer flake, want gentler heat. Medium pan, basted with butter, pulled the moment the center turns from translucent to barely opaque.
Shrimp and scallops are 90-second proteins
Dry-pack scallops (no soak, no phosphates) sear in 90 seconds per side in a screaming pan. Shrimp curl tight when overcooked — pull them when they form a loose C, not a tight O. Both want one thing from you: heat and exit.
Salt now, sauce later
Season the fish, not the pan. A squeeze of lemon and good olive oil after cooking does more than any marinade. If you're saucing, finish it separately and spoon it over — sauce in the pan steams the fish and kills the crust you just earned.
