“My most reordered splurge.”
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This is the seafood and steak I keep ordering.
Shop Saba’s PicksFrom my table to yours
“Good seafood is worth the effort. Lobster tails and sea bass are on repeat at my house, and last Thanksgiving I smoked my first turkey. I hope these end up on your table.”
Saba Kalaimani
COO, Crowd Cow
- Sourced with careWe show you which farm each cut comes from.
- Delivered frozenPacked with dry ice and shipped straight to your door.
- No membershipOrder once, or as often as you like.
COO picks
Saba’s Picks
Ten I’ve ordered myself, from weeknight seafood to the holiday turkey.
Hokkaido Wagyu
Subscribable
$55.11
Japanese A5 Wagyu Petite Striploin Steak
“A few slices of A5 go a long way.”
“Roasted whole, it looks like a celebration.”
“Sweet snow crab, made for sharing.”
“A classic I keep reordering.”
“The shrimp I reorder most.”
“Always in my freezer.”
15% Off
Subscribable
$24.64
$28.99
Wild Chilean Sea Bass (Toothfish)
“Miso-marinated, it’s worth the effort.”
“Sweet Dungeness, ready for melted butter.”
LIMITED SUPPLY
$149.00
$186.25
Grand Champion Extra Large Turkey (17–19 lb)
“I smoked my first one last Thanksgiving.”
At my table
From Saba’s Kitchen
The dishes I make with them.
“Lobster tails with plenty of lemon.”Shop Lobster Tails →
“Rack of lamb, roasted and carved at the table.”Shop Frenched Rack of Lamb →
“Snow crab, cracked and piled on the board.”Shop Snow Crab Legs →
“Lamb burgers with tzatziki.”Shop Ground Lamb →
“Miso-marinated sea bass. Totally worth the effort.”Shop Chilean Sea Bass →
“First time smoking the turkey. It won’t be the last.”Shop Grand Champion Turkey →
“Oishii shrimp in garlic butter.”Shop Oishii Shrimp →
“New York strip, sliced and shared.”Shop New York Strip →
Cook with confidence
Before you fire up the stove
Short guides for the seafood, lamb and turkey on my list.
Ten-minute dinner
How to cook Chilean sea bass
A hot pan, four to five minutes a side and a squeeze of lemon.
Read the guide
Lobster night
How to roast lobster tails
Split the shell, brush with garlic butter and roast at 450°F for 12 to 15 minutes.
Read the guide
The lamb guide
Rack of lamb, explained
Score the fat cap, roast to 130°F and rest it ten minutes before you carve.
Read the guide
Thanksgiving prep
How to thaw a frozen turkey
A 17 to 19 lb Grand Champion needs four to five days in the fridge. Running late? Roast it frozen.
Read the guide