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CSS Seafood Difference

We search the world for the highest quality seafood available. All of the products sold by Certified Steak and Seafood come from certified sources which are inspected on a regular basis. To this end—and built in to our name—is a unique, third-party provided certification that we include with each purchase to ensure freshness and safety. To our knowledge, we are the first and only retailer in our industry to do this.

Our fin fish and shellfish undergo tests to measure mercury, histamines, and other trace elements particular to each type of species and geographic region of origin. On premise inspectors from the U.S. Department of Commerce oversee all operations involved in food handling, packaging, plant cleanliness and safety. We use a multitude of rigorous food safety processes and programs throughout our plants to ensure that we always provide safe wholesome foods. These processes follow the GFSI (Global Food Safety Initiative) and the BAP (Best Aquaculture Practices) Seafood Processing Standards.

Certified Steak and Seafood also employs a professionally-trained chef for the test kitchens who oversees the production of our custom-made fish products and ensures their top-quality flavor. Our production kitchens meet the same rigorous and demanding standards as our plant. Our customers can trust that our seafood products are the best available.

Products from Certified Steak and Seafood Company

Chilean sea bass is harvested and processed under close inspection of the National Marine Fishery Service.
Recommended cooking method: baking, poaching.

Cod is wild-caught from Iceland.
Recommended cooking method: any cooking method but grilling.

Crab cakes are made by hand from a secret blend of fresh vegetables and lump crab meat. Every crab cake is shaped by hand and flash-frozen to preserve the fresh flavor.
Recommended cooking method: baked or pan-fried.

Halibut is wild caught giving it exceptional flavor.
Recommended cooking method: baked or grilled.

Jumbo scallops are tender and flavorful with the perfect level of natural moisture (less than 78%).
Recommended cooking method: pan-fried or baked

Lobster tails from the waters of the Bahamas full of sweet, succulent meat.
Recommended cooking method: steamed or grilled.

Mahi is wild-caught from the warm waters of Peru.
Recommended cooking method: broil, grill or bake.

Norwegian Atlantic salmon has a distinct, natural orange-pink hue and is completely chemical-free.
Recommended cooking method: grill, bake or pan-fry.

Shrimp is additive-free, sweet and delicious. Jumbo Breaded, Coconut Breaded, EZ Peel Raw, and Cooked shrimp are ACC Certified.
Recommended cooking method: frying for breaded, stir-fry for raw.

Swordfish is a very large fish and feeds on smaller fish, so it has higher mercury content than most other fish. We source the smaller, younger catches that naturally contain lower levels of mercury. We also routinely test the levels of mercury to ensure they are well below the FDA limit.
Recommended cooking methods: Grill or bake.