Portico Classic Seafood, 10 lbs. of Branzino, Fillet (Pin Bone Out) 5-7 Ounces Each- IQF
Free Shipping $89+
Quick Facts
Description
Elevate your seafood dishes with Portico Classic Bronzini Fillets. Known for its mild, flaky texture and delicate flavor, Bronzini (European sea bass) is a versatile choice for any meal. With Portico’s commitment to quality, these fillets are perfect for home cooks and professional chefs alike.
Product Details:
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10 lbs. of Branzino Fillets (5-7 oz each)
Each fillet is perfectly portioned, making them ideal for individual servings and consistent presentation. -
PBO (Pin Bone Out)
Enjoy hassle-free preparation with fillets that are meticulously deboned, saving you time in the kitchen. -
Individually Quick-Frozen (IQF)
Each fillet is flash-frozen to lock in peak freshness and ensure easy portioning and storage.
Why Choose Portico Classic Bronzini Fillets?
Bronzini’s delicate flavor and flaky texture make it a favorite for a wide range of cooking styles—from pan-searing to grilling, baking, or steaming. It pairs beautifully with fresh herbs, citrus, and light sauces, making it an elegant addition to any menu.
Order your 10-lb. pack today and enjoy the taste of premium Bronzini in every bite!
Ingredients
Shipping
Free Shipping $89+. For all orders over $89, we offer free shipping.
Orders below $89: For all orders below $89, we offer flat rate shipping of $20.
At Easy Lunches, we take great care in packaging your items to ensure they arrive in perfect condition. Fresh and frozen goods are packed in cooler boxes with gel packs or dry ice, depending on your order. Dry goods are shipped in durable corrugated boxes for ambient temperature delivery.
Shipping Policy:
Orders are shipped each week, Monday through Thursday. We DO NOT ship cold packages that will be in transit over the weekend.
We typically ship packages within 24 - 48 hours from an order being received, subject to the conditions above.
We do not ship to PO Boxes and accept no liability if you place an order to be shipped to a PO Box.
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