Farmed Mediterranean sea bass is suitable for a range of seafood dishes and can be prepared whole or portioned according to your recipe. Bake or grill it with olive oil, lemon and herbs for a straightforward main course. It can also be cooked en papillote with vegetables for a convenient oven-baked meal. Serve with a fresh green salad or Mediterranean-style vegetables for a complete plate.

Live Atlantic edible crab is a whole crab suitable for a variety of seafood preparations. It can be boiled or steamed before the shell is opened to remove the meat from the body and claws. The cooked meat can be served simply with lemon or incorporated into dishes such as seafood paella and bouillabaisse. It is also suitable for crab bisque or baked crab au gratin.

Farmed Atlantic sole is a flatfish suitable for a variety of seafood preparations. It can be served whole or prepared in portions, depending on the recipe. Pan-sear it with butter and lemon for a simple main course, or bake it with herbs until the flesh is opaque and flakes easily. It is also suitable for classic French sole meunière, served with a butter, parsley and lemon sauce.

Live Atlantic blue lobster is a whole lobster suitable for a range of seafood preparations. It can be boiled or steamed before the meat is removed from the claws, tail and body for serving. Use the cooked lobster meat in classic dishes such as lobster Thermidor, lobster rolls or seafood pasta. The shells can also be used as a base for lobster bisque.

Farmed Atlantic salmon is suitable for a variety of home and professional kitchen preparations. It can be portioned for individual servings or prepared as a larger piece, depending on the cut supplied. Bake, grill or broil the salmon for a main course, or poach it in court-bouillon for an alternative preparation. It can also be cooked en papillote with vegetables and herbs for a complete meal.

Wild Atlantic monkfish tail is suitable for a variety of seafood dishes and can be prepared whole or cut into portions. Its substantial flesh makes it a practical choice for grilling, roasting or pan-sautéing. Cook it over low to moderate heat to help prevent the flesh from becoming tough. Serve it with steamed vegetables or mashed potatoes, or pair it with a tomato and caper sauce for a Mediterranean-inspired meal.

Bouchot mussels from Saint-Brieuc Bay are suitable for classic French seafood dishes and a variety of everyday meals. Steam them with white wine, shallots and parsley for a traditional moules marinières preparation. They can also be added to seafood paella, mussel soup or pasta dishes. Remove the mussels from the heat once cooked and discard any that remain closed.

Wild Atlantic turbot is a flatfish suitable for a variety of seafood dishes. It can be prepared whole or portioned to suit different cooking methods and serving sizes. Grill, roast or steam the fish, seasoning it with lemon and herbs for a straightforward main course. It can also be served with lemon and caper sauce or incorporated into a potato and fish chowder.