Mixed Seafood

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Classic 230gm Seafood Basket

A top quality price competitive seafood basket containing:
  • 2 pieces Tempura Fish (70g total)
  • 2 Crumbed Prawn Cutlets 16/20 (50g total)
  • 3 crumbed squid rings (60g total)
  • 2 crumbed scallops (imitation) (50g total)
  • Cook from frozen & portion controlled for convenience

Crumbed 230gm Seafood Basket

A top quality price competitive seafood basket containing:
  • 2 pieces Crumbed Fish (70g total)
  • 2 Crumbed Prawn Cutlets 16/20 (50g total)
  • 3 crumbed squid rings (60g total)
  • 2 crumbed scallops (imitation) (50g total)
  • Cook from frozen & portion controlled for convenience

Crumbed Cocktail Seafood Claws

  • Shredded surimi coated with A&T’s quality bread crumb and finished with a crab claw.
  • A&T's Seafood Claw is famous for its flavour and texture.
  • It is ideal for takeaway's but is also a great finger food.
  • Cook from frozen.
  • Portion control for convenience

Panko Scallops

  • Scallops are best known as the “fruit of the sea". Our hand crumbed Panko Scallops are made from premium roe off meat and they are sweet in flavour and tender in texture.
  • Ideal for an entrée meal, share plates & mixed seafood platters.
  • Portion control for convenience.
  • Suitable for pubs, clubs, cafes, restaurants, caterers & food trucks.

Premium Seafood Basket

400gms of premium seafood:
  • 1 piece of Tempura Reef Fish 65 gram (skinless/boneless).
  • 2 pieces of Crumbed Reef Fish 67.5/pc gram (skinless/boneless).
  • 4-6 pcs (total 80g) Natural Crumbed Squid Rings.
  • 3 Tempura Torpedo® Prawns.
  • 3 Crumbed Premium Surimi Scallops.

Tempura Seafood Sticks

  • Premium quality Seafood Sticks coated in a delicious tempura batter.
  • Suitable for Takeaway Shops, Fish & Chip Shops & Chicken Shops
  • Portion controlled for convenience.

Thai Fish Cakes

  • Our product is a 100% authentic Thai recipe made with chilli, lemon grass and coriander.
  • Ideal for entrees, finger food & Laksa.
  • Cook from frozen.
  • Portion control for convenience.

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