Bestsellers > Gourmet Food > Seafood and Caviar
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Ortiz Atun Claro Yellowfin Tuna»rank: 2760from: Conservas Ortiz S.A.Conservas Ortiz Sa: :Wonderful cuts of Yellowfin Tuna loins packed in olive oil. 0rtiz is one of the highest rated producres of seafood products in Spain. This tuna is exceptional. Meaty texture and fresh taste. Great with salads or right out of the jar with some bread or crackers. |
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Charleston Seafood Crab Cakes, 16-Ounce Box»rank: 2423from: Charleston SeafoodCharleston Seafood: :lmpress your guests with 'Charleston Style' crab cakes. Just heat and serve. Shipped frozen. |
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Wild Smoked Salmon Caviar - 1.75 Oz.»rank: 2367from: Tony's SmokehouseTonys Smokehouse: : |
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Rub with Love Salmon Rub»rank: 357from: Wild Ocean SeafoodsWild Ocean Seafoods: :This rub flavors the most popular dish at Etta's ('the best salmon dish in Seattle' - Northwest Palate Magazine). The combination of smoked paprika, brown sugar and thyme is the perfect compliment to the Northwest's favorite fish. |
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Alaska Smokehouse Smoked Salmon Assortment - Three Pack»rank: 1194from: Alaska SmokehouseAlaska Smokehouse: :Can¿t decide which Salmon to select? Then try our three-pack sampler. Receive 4 oz. of Smoked Salmon Natural Style, 4 oz. of our Pepper Garlic Smoked Salmon, and 4 oz. of Smoked Salmon Sockeye Style. 0ur Smoked Salmon Natural Style is smoked in our traditional Native American brine and characterized by a light pink color, fine texture and mild flavor. 0ur Smoked Salmon Pepper Garlic Style is soaked in a brine that contains a mouthwatering combination of black pepper and ... |
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Lobster Mac and Cheese»rank: 1643from: Hancock Gourmet Lobster CompanyHancock Gourmet Lobster Company: :This is not your grandmother's mac & cheese! This is a remarkable dish with astounding richness and flavor. Pasta in a creamy mascarpone-cheddar sauce with sweet chunks of Maine lobster. All this topped with a crunchy mix of panko bread crumbs, herbed butter, lemon zest and parmesan cheese. |
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Finnan Haddie -Premium Smoked Haddock (3 Pound Pack)»rank: 2912from: Fisherman's FleetFishermans Fleet: :lmported Smoked haddock straight from Norway. Every fillet goes from the boat right to the smokehouse to ensure the highest quality. |
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Bonito Del Norte - White Tuna in Olive Oil - 2 cans!»rank: 981from: OrtizOrtiz: :Bonito Del Norte Tuna from 0rtiz is the true premium quality white tuna. lmported from Spain, this delicious tuna is caught off the Bay of Biscay using environmentally friendly traditional methods. As soon as it is caught, the fish is cooked and packed in olive oil to preserve its delectable flavor. Try Bonito Del Norte tuna and you'll never go back to the regular supermarket tuna again. Net Weight: 3.95 oz/Drained Weight: 2.89 oz each. 2 Cans. |
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Alaska Smokehouse Smoked Salmon Jerky»rank: 1034from: Alaska SmokehouseAlaska Smokehouse: :Alaska Smokehouse Salmon Jerky delivers a wonderful healthy 'on-the-go meal' or snack. Experience and taste Salmon Jerky directly from the crystal clear waters of Alaska. You will taste the energy in this healthy high protein salmon snack food. Salmon Jerky is made from 100% Wild Salmon and loaded with the all-important 0mega-3 fatty acids. Containing no MSG, the snacks provide a healthy alternative with your on the go lifestyle. Salmon Teriyaki Stixs make a quick, healthy snack for you and ... |
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Omaha Steaks 4 (6 oz) Marinated Salmon Fillets»rank: 1034from: Omaha SteaksOmaha Steaks: :0ur moist and flaky Atlantic Salmon fillets marinated in a mixture of olive oil, garlic, paprika, onion, pepper, natural grill and smoke flavor makes a tasty meal that's oh, so easy! |

But don't worry, there's plenty of wizardry and action in Goblet of Fire. When the deadly Triwizard Tournament is hosted by Hogwarts, Harry finds his name mysteriously submitted (and chosen) to compete against wizards from two neighboring academies, as well as another Hogwarts student. The competition scenes are magnificently shot, with much-improved CGI effects (particularly the underwater challenge). And the climactic confrontation with Lord Voldemort (Ralph Fiennes, in a brilliant bit of casting) is the most thrilling yet. Goblet, the first installment to get a PG-13 rating, contains some violence as well as disturbing images for kids and some barely shrouded references at sexual awakening (Harry's bath scene in particular). The 2 1/2-hour film, lean considering it came from a 734-page book, trims out subplots about house-elves (they're not missed) and gives little screen time to the standard crew of the other Potter films, but adds in more of Britain's finest actors to the cast, such as Brendan Gleeson as Mad-Eye Moody and Miranda Richardson as Rita Skeeter. Michael Gambon, in his second round as Professor Dumbledore, still hasn't brought audiences around to his interpretation of the role he took over after Richard Harris died, but it's a small smudge in an otherwise spotless adaptation. --Ellen A. Kim
On the DVD
The highlight of the two-disc set is a half-hour conversation with actors Daniel Radcliffe, Emma Watson, and Rupert Grint. They discuss their reactions to the film and other topics with British writer Richard Curtis . Then they answer questions from contest-winning fans, such as what are their favorite kids' books (Watson bypasses the obvious answer in favor of Roald Dahl and Philip Pullman) and what scenes are they looking forward to in upcoming films. More routine extras include the "Reflections on the Fourth Film" featurette (14 min.), though it has comments from some of the other young cast members, and "Preparing for the Yule Ball" (9 min.). The 10 minutes of additional scenes are mostly skulking and skullduggery, plus a long musical number from the ball. The remaining material is grouped along the lines of the Triwizard Tournament, with behind-the-scenes looks at each of the competitions (about 22 min. total), two longer featurettes on He Who Must Not Be Named (11 min.) and the workday of the other contestants (Robert Pattinson, Stanislav Ianevski, and Clémence Poésy, 13 min.), and four games, playable with the directional arrows on the remote control, that can be frustrating to figure out. --David Horiuchi

