Rastelli's Seafood Trio: Salmon, Mahi, Sea Bass

Keep your freezer stocked with premium, responsibly sourced seafood — perfect for quick weeknight meals or a weekend dinner that feels like a splurge. Our Premium Seafood Trio Pack features three of our best-selling staples: Faroe Island Salmon, Mahi Mahi, and Chilean Sea Bass. Flash-frozen at peak freshness, each portion is individually vacuum-sealed to lock in flavor and texture.

10 Piece Includes
(4) 6 oz. Sustainably Raised Faroe Island Salmon Fillets:
Naturally Rich in Omega-3s
Skinless, Flaky Fillets
GMO-Free, No Added Hormones & Antibiotic Free

(4) 6 oz. Wild-Caught Mahi Mahi Fillets:
Naturally Rich in Omega-3s
Lean Protein
Versatile Fish

(2) 4 oz. Wild-Caught Chilean Sea Bass Fillets:
Naturally Rich in Omega-3s
Skinless, Buttery Fillets
Wild-Caught from the Waters surrounding Patagonia

Flash-Frozen for Freshness
Individually Portioned & Vacuum-Sealed
Ships Uncooked & Frozen
Total Weight: 3.5 lbs

20 Piece Includes:
(8) 6 oz. Sustainably Raised Faroe Island Salmon Fillets
(8) 6 oz. Wild-Caught Mahi Mahi Fillets
(4) 4 oz. Wild-Caught Chilean Sea Bass Fillets

Flash-Frozen for Freshness
Individually Portioned & Vacuum-Sealed
Ships Uncooked & Frozen
Total Weight: 7.0 lbs

Preparation Instructions

Faroe Island Salmon
Keep frozen until ready to prepare. Defrost under refrigeration for 24 hours or under cool water until fully thawed.
Pan Sauté: Preheat pan to medium high heat. Add 1 tablespoon oil and season salmon as desired. When pan is hot, add salmon portion skin side up to pan and let sear for about 3-4 minutes. Turn over and cook for additional 4-5 minutes or until fish flakes easily with fork.
Oven: Preheat oven to 350°F. Place salmon on nonstick baking sheet pan. Lightly coat salmon with oil or clarified butter and season as desired. Bake for about 12-15 minutes or to desired doneness.

Mahi-Mahi:
Keep frozen until ready to prepare. Defrost under refrigeration for 24 hours or under cool water until fully thawed. Stovetop: Season with olive oil and salt and pepper and cook over high heat for about 4-5 minutes per side.

Sea Bass:
Keep frozen until ready to prepare. Defrost under refrigeration until fully thawed. Cook to internal temperature of at least 145°F. Sauté: Preheat medium size sauté pan to medium high heat. Add 1 tablespoon oil. Season seabass as desired. Carefully add to pan and let sear for 4-5 minutes. Turn over and sear other side for 4-5 minutes or until golden brown on top and feels firm to the touch.

Grill: Preheat grill to medium high heat. Lightly oil or use clarified butter to coat fish. Add to well-greased grill rack about 3-4 inches away from heat source and begin to cook for about 4-5 minutes. Then turn over, and cook an additional 4-5 minutes or until meat feels firm to the touch.