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Enjoy the Sea's Bounty

Enjoy the Sea's Bounty

Explore the sea’s most delectable delights. Fresh or frozen, products of the sea can turn your meals into fiestas! Fish, scallops, shrimp or other seafood: They’re all easy to prepare and always delicious. Enjoy them marinated or gratinéed, but by all means, enjoy them more than ever!



Make Fish Part of your Life!

Fish is good for your health. Here are 4 tips that will incite you to eat more of it:

  • Have your fish marinated, gratinéed, breaded, or with sauce.
  • Try different varieties. Each fish has its own taste. Don't like bones? Then choose halibut, marlin, sole, swordfish, or try boneless salmon or trout fillets.
  • Ask your Metro fish professional how to prepare and cook your fish: They will be delighted to help you.
  • You can also refer to the Fish and Seafood Cooking Guide where you'll find more than 2,000 meal ideas of every description.
Trout fillet

Summer Sizzles!

Whole fish

Whole fish

Keep the skin on for broiling, as it enhances the taste and protects the flesh. Broil the fish by placing it directly on the grill or a sheet of foil. For richer flavour, marinate the fish or brush on a marinade while cooking.


Wrapped for cooking

Set a sheet of parchment paper on foil and brush the surface with oil before placing the fish. When cooking fillets, place them skin-side down. Add your favorite vegetables and sprinkle with wine or lemon juice. Seal the wrapper and cook for 15 to 20 minutes without turning.


Sea Sauce by the Sea

Marinated Fish
  • All-purpose sauce
  • Tarragon butter

Brushing just prior to cooking is usually sufficient to make fish and seafood more tender. There’s really no need to marinade them for a long time. However, you can marinade them (maximum 30 minutes) to obtain a stronger flavour. Citrus juices, flavoured oils (olive, sesame seed), fresh herbs, garlic and ginger are good choices.


Cooking Time, Preservation, Thawing

Fish Kabob

Cooking time

To estimate cooking time, measure the fish at its thickest point (including stuffing). Cook 10 to 12 minutes per inch of thickness in the case of thin fish and 12 to 15 minutes for fish with a thicker flesh (halibut, tuna, marlin). Keep the barbecue lid closed.

To check for doneness, use a fork to break up the flesh at the thickest point. It should be soft and opaque, and the juices should be clear. Fish and seafood that have been overly cooked lose their flavour and become rubbery and dry.

Kabobs

If you use wooden skewers, soak them in lukewarm water for 30 minutes before cooking, so they won't burn.

For flawless barbecued fish

Using a clean grill is the golden rule for successful broiling! Clean it well and oil it after each use. Or make your job easier and simply place a sheet of aluminum foil on the grill.

Preservation tips

To enjoy fish at its peak of freshness, eat it the same day you buy it. If you must keep it longer, wrap it in wax paper, place it in an airtight container and store it in the refrigerator (4 ºC or under). Don't use plastic wrap as this will keep it from breathing. When buying or using frozen products, make sure there's no frost inside the packaging.

Thawing tips

Thaw fish or seafood in the refrigerator overnight. Otherwise, rinse it under cold water in its original packaging or in an airtight bag. Dry well prior to cooking to avoid boiling.


Meals That are Fast, Tasty and Healthy!

Salads, risottos, pizzas, calzones, kabobs, paellas and more with Merit Selection Irresistibles.

With our new line of frozen products, lack of time will never again be an excuse for not preparing simple, nutritional meals. Merit Selection Irresistibles come in a wide range of products such as shrimps, scallops, and seafood mixes, are perfect for creating a fiesta of flavours in a flash. Drop by the frozen food counter, pick up your favorites, add a few spices and cook up perfect meals for hot summer days!

Ready-to-cook products

Try a serving of The Merit Selection Irresistibles frozen salmon. Grill a few vegetables and voilà! In less than 20 minutes, dinner is served!

Shrimps


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