Anthony Walsh - Toronto, Executive Chef - Canoe
"The quality is amazing. When I first tasted it, it jogged my memory and I thought... that's why people love lobster so much! The snap of the skin, the textural integrity of it, its sweetness was amazing. So the quality will draw chefs to it... it's exceptional.
John K. Cordeaux, Toronto, Executive Chef - The Fairmont Royal York
Often, we think of a frozen product and the first reaction of a chef is "I don't want to use frozen", but here you've got a product where 'frozen' really is a benefit. It's one of the reasons that it's a great product - it's shucked fresh, then frozen immediately. I think it captures the essence of the sea.
Charlie Palmer - New York, Executive Chef - Aureole
I work closely with the cruise-line industry and nobody is more constrained by storage limitations than they are. Not only does this product only require about 1/4 the space of live lobster, it also means they don't have to worry about maintaining live product or having to restock at ports along the route. It's a huge benefit for them to be able to carry such a high quality yet non labour intensive product. These are very discerning customers aboard the ships - and this product really delivers!
Robert Sulatycky - Executive Chef
The challenges I've had in the past, especially with banquets and catering, is the volume and labour it takes to shuck the live lobsters. When I've had a large function of 500 people or more, I've been hesitant to utilize lobster. 
Now, it's no problem... we are running a business so we look for great products like this.
“These scallops speak for themselves; they’re easy to work with, no moisture damage, true sweetness & texturally sound.”
(Canoe Restaurant, Toronto, ON)
“The Frozen-at-Sea Scallops are clean, consistent and have a sweet and delicate flavour. Their high quality will ensure success for any chef cooking a dish with this fine Canadian product.”
(Catch Restaurant, Calgary, Alberta)
“The sweetness and the locked in freshness of this product is extraordinary and delicious.”
(TRU Restaurant, Chicago, IL)