THIS IS WHERE SIMPLE, DELICIOUS, REAL FISH DISHES BEGIN

Here at Bristol, we sit right on the Fish Pier in Portland, Maine where great seafood is easy to find. But great fish dishes don’t come so easy to everyone. We thought we’d fix that by bringing you My Fish Dish! We start with quality seafood, pair it with perfect toppings, and make it a snap to prepare. Now fixing your fish dish has never been easier. Enjoy!

Flavor. Flavor. Flavor. That’s what this fish dish is all about. We’ve blackened our Atlantic Scallops with a complex mixture including paprika, garlic, cayenne, thyme, and jalapeno. And because that blackenin just isn’t quite enough, we’ve also thrown in our smoked butter—infused with hickory and sea salt—which tastes akin to the fresh woods and waters of Maine at once.

• Remove butter from package and melt in a small pan
• Oil the grill then cook scallops over medium-high heat for 3-5 minutes
• Flip and continue grilling for another 3-5 minutes
• Sprinkle with salt while grilling, if desired. Spoon melted butter across scallops and serve immediately
• If your grill is too widely spaced, place scallops on skewers in tight bunches
• If using bamboo skewers, soak in water for 30 min first.

• Melt butter in well-oiled non-stick cast iron or metal skillet over low-to-medium heat
• Add scallops and cook for 2-4 minutes, basting with butter every 30 seconds
• Flip scallops, baste and cook for another 2-4 minutes, and serve immediately.

Lemon-dressed Cod is an absolute classic, yet it’s rarely done perfectly. We’ve nailed the timeless recipe with a balanced mix of lemon-y tang and signature wild Atlantic Cod flavor. Then, the flavor profile is properly completed through our lemon and herb butter—infused with thyme, oregano, marjoram, sage, rosemary, basil, parsley, sea salt, and garlic cloves. No details were spared in this fish dish

• Neatly unroll 2 two-foot sheets of tin foil and lay one on the other
• Place cod and butter in center of laid-out sheets
• Fold both sheets as one to make an air-filled pouch around the cod, and crimp edges to seal the air in. This will allow steam to form as butter melts.
• Cook pouch for 15-20 minutes over medium-high heat on well-oiled grill, with lid closed
• Remove from heat and let rest for a few minutes.
• Open carefully because steam can burn as it escapes pouch. Serve immediately.

• Melt butter in well-oiled non-stick cast iron or metal skillet over low-to-medium heat
• Add cod and cook for 5-8 minutes, brushing with butter every few minutes
• Remove from heat and let rest for 2 minutes before serving.

We’ve taken a classic scallop dish and—not to brag, but—perfected it. The harmony between these Scallops’ natural, Atlantic taste and the timeless tang of lemon is absolutely on point. And to kick it up a notch, we also brought in our to-die-for lemon herb butter—infused with thyme, oregano, marjoram, sage, rosemary, basil, parsley, sea salt, and garlic cloves. Like we mentioned: Perfection

• Remove butter from the package and melt in a small pan
Oil the grill, then cook scallops over medium-high heat for 3-5 minutes
• Flip and continue grilling for another 3-5 minutes
• Sprinkle with salt while grilling, if desired
• Spoon melted butter across scallops and serve immediately
• If your grill is too widely spaced, place scallops on skewers in tight bunches
• If using bamboo skewers, soak in water for 30 min first.

• Remove butter from package and melt in well-oiled skillet or cast-iron, over low-to-medium heat
• Add scallops and cook for 2-4 minutes, basting with butter every 30 seconds
• Flip scallops, baste and cook for another 2-4 minutes, and serve immediately.

Teriyaki and Cod may sound like an unlikely marriage to some. But, trust us, this is an absolute power couple. Our wild Atlantic Cod harmonizes wonderfully with our flavor-packed teriyaki sauce featuring star ingredients like ginger puree and dried onion. And let’s not forget about the seaweed sprinkle seasoning—crafted with kombu seaweed, a sophisticated sesame seed blend, and more.

• Neatly unroll 2 two-foot sheets of tin foil and lay one on the other
• Place cod and 2 tablespoons of butter in the center of laid-out sheets
• Fold both sheets as one to make an air-filled pouch around the cod, and crimp edges to seal the air in. This will allow steam to form as butter melts
• Grill pouch for 15-20 minutes over medium-high heat with lid closed
• Remove from heat and let rest for a few minutes
• Open carefully because steam can burn as it escapes pouch. Serve immediately.

• Place well-oiled skillet or cast-iron over medium-high heat
• Place cod face down and sear for 5-8 minutes until the bottom is golden brown
• If cod sticks, remove from heat, add butter and let sit for a few minutes before flipping
• Remove skillet from heat, flip cod, and add a tablespoon of butter to melt
• Let rest for 2 minutes, flip, and serve.

Sesame. Seaweed. Teriyaki. Scallops. We’ve united them in one dish to party, and what a party it is. Our signature teriyaki sauce brings a wave of flavor with ingredients like ginger puree and dried onion, while the seaweed sprinkle seasoning delivers punches of kombu seaweed, sesame seed blend, and more. Consider all this on top of our delicious, Atlantic Scallops and you’ll be hard-pressed to find a better fish dish.

• In a small bowl, lightly coat scallops in olive oil or vegetable oil
• Ensure grill is very clean and well-oiled, as teriyaki can easily burn and stick
• Grill scallops over medium-high heat for 3-5 minutes
• Flip scallops, continue grilling for another 3-5 minutes, then serve immediately
• If your grill is too widely spaced, place scallops on skewers in tight bunches
• If using bamboo skewers, soak in water for 30 min first

• Place well-oiled skillet or cast-iron over medium-high heat
• Place scallops in skillet and sear for 3-5 minutes until bottoms are golden brown
• If scallops stick, remove from heat, add butter and let sit for a few minutes before flipping
• Remove skillet from heat, flip scallops, and add a tablespoon of butter to melt
• Spoon butter over the scallops and let rest for 2 minutes before serving.

Don’t bother fumbling around your spice jars for this recipe, friends. Flavor abounds thanks to a blackening blend of paprika, cayenne, garlic, thyme, and a few other key players you’ll just have to taste for yourself. And then there’s the smoked butter. Oh, the smoked butter; a little hickory, a little sea salt, and voila—you’ve got a serious fish dish on your table.

• Neatly unroll 2 two-foot sheets of tin foil and lay one on the other
• Place cod in center and place button top of laid-out sheets
• Fold both sheets as one to make an air-filled pouch around the cod, and crimp edges to seal the air in. This will allow steam to form as butter melts
• Cook pouch for 15-20 minutes over medium-high heat with lid closed
• Remove from heat and let rest for a few minutes
• Open carefully because steam can burn as it escapes pouch. Serve immediately.

• Melt butter in well-oiled non-stick cast iron or metal skillet over low-to-medium heat
• Add cod and cook for 5-8 minutes, basting with butter every few minutes
• Remove from heat and let rest for 2 minutes before serving.

Healthy and tasty aren’t always a match made in heaven,

but we’ve found the tastiest and healthiest proteins on Earth!

Boat-loads of B Vitamins that tackle a long to-do list — from improving metabolism, to forming red blood cells and DNA.

Sources: Healthline / National Institutes of Health

•••

An almost-unbelievable protein-calorie ratio. Cod delivers about 20 grams of protein for every 100 calories consumed; it’s said to be the leanest meat on Earth!

Sources: USDA National Nutrient Database for Standard Reference / Healthline

An abundance of Omega-3s for your brain and heart. One 4-oz serving delivers your entire daily recommendation!

Source: USDA National Nutrient Database for Standard Reference

•••

Immune-boosting trace minerals like Zinc, Copper, and Selenium. Our scallops are packed with these minerals, which enhance your metabolism, fight off sickness, and more.

Sources: Healthline / National Institutes of Health

OUR CATCH.

We care deeply about the environment, which is why each and every one of our products is sustainably harvested. We meet the Marine Stewardship Council’s (MSC) chain of custody standard. We’re the first seafood company in the US to be Fair Trade certified for social welfare. We’re a founding member of the Gulf of Maine Responsibly Harvested Program. Trust us, there’s nothing fishy about our priorities!

OUR PEOPLE.

We can start with the best fish and the fanciest facility on the pier (which we’re pretty sure we have), but that wouldn’t matter without our world-class team. Like our seafood, we’ve handpicked over 70 of the best, from right here in Maine. We have followed a simple rule: the happier the people, the better the product.

OUR OPERATIONS.

We strive to make seafood America’s favorite protein, and intend to achieve that goal by always telling the truth, making a quality product, and sharing our story along the way. If people are eating more seafood more often, we’re a happy crew.

OUR OWNER AND CEO.

When our Owner, Peter Handy, moved his young family up to Portland, Maine, he loved the history and significance of the seafood industry. On top of creating great jobs, seafood is healthy, sustainable, delicious, and quick to cook. What’s not to love?

But it didn’t take long for Peter to realize how low seafood consumption is in the US. So, he made a plan to help: My Fish Dish. It all started with sustainable fish, caught from the best waters on earth. Then came the delicious ingredients. The end result? Easy-to-make fish dishes that allow people to eat more seafood at home.

Not all branches of every store stock our full range or products.

Please check with your desired location to confirm they carry the dish you’re looking to buy.

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