Cooking Guide



Filet Mignon

Rib Eyes

Top Sirloin

Sirloin Burgers: Cook as desired from frozen or thawed.


Organic Chicken Cutlets: Cook as desired to taste.

Stuffed Chicken Breasts: From frozen bake 30-35 minutes at 375º or microwave on high from 3-4 minutes.

Lemon Herb Chicken Cutlets: From frozen bake 20-25 minutes at 400º. Broil 4-6 minutes per side, or Pan Saute 4-6 minutes per side.

Chicken Pot Pies: From frozen bake in preheated oven 30-35 minutes at 375º until golden brown.

Chicken burgers: From frozen, broil, barbeque or pan fry.


Jumbo Shrimp: Shrimp cocktail: Place frozen shrimp in boiling water, when water reboils, cook 1 1/2 minutes, remove, chill and serve. 

Other dishes; Rinse frozen with cold water, bake, broil or saute as desired.

Sea Bass Fillets: Defrost completely. Bake in preheated oven at 350º for approximately 20 minutes. Broil: in preheated oven, cook 8-10 minutes.

Salmon Fillets: Bake in preheated oven at 350º for approximately 20 minutes. Broil in preheated oven for 8-10 minutes. Can also be steamed, poached or grilled.

Stuffed Sole: From frozen bake 35-40 minutes at 375º or microwave n high 3-4 minutes.


Sirloin Burgers: Cook as desired from frozen or thawed.

Chicken fingers, Haddock, Pizza: From frozen, bake in preheated oven at 375º for approximately 20 minutes.

Meatballs are precooked. Heat and serve - bake at 375º for 12-14 minutes or microwave on high for 2-3 minutes.

cooking times are approximate - all ovens vary.

Steak Preparation Guide

All Bayside Foods meats are vacuum sealed to keep them fresh

and flavorful for up to 1 year in your freezer. While storing, they should be kept as close as possible to 0º Fahrenheit.

THAWING: For best results and ease of cooking, all meats should be completely thawed in their original wrapper in the refrigerator. Allow 8-10 hours per pound for all our products to defrost. Steaks can also be cooked from frozen. Allow approximately 2 minutes additional cooking time per side. You can also carefully defrost in a microwave. Be careful not to overdefrost.

COOKING: If possible, turn your steaks just once. They will be ready to turn when the meat juices start to bubble up through the meat to the top of the steak.

To test for doneness, press the meat with your finger. Rare meat will be soft and very tender, medium will have a springy firmness, well done will feel very firm. A steak will continue to cook for a short time after it is removed from the grill or oven, so stop broiling when the steak tests slightly less done than desired, the cooking times are for fully thawed steaks. Filet mignon steaks will take one to two minutes less time to cook in each category. Cooking times may vary considerably depending on cooking equipment.

Lobster Tails – Cooking Instructions

Thaw tails under cool running tap water and refrigerate until ready to bake. Preheat oven to 400 degrees, split top of shell lengthwise, separate meat from shell, allowing tail portion to remain attached. Place meat on top of shell “piggy-back “ style. Brush meat with butter, garlic, lemon juice or white wine. Then sprinkle with paprika if desired. Pour small amount of water into baking pan. Place tails in pan and bake.

Baking time will vary according to size of tail and the heating characteristics of individual ovens. 6,7 & 8 oz. tails should take approximately 8 minutes in a conventional oven. As soon as the flesh turns white from translucent, tails are done.

Please note if you would like to BBQ the tails on a grill, we recommend that you pull the meat completely out of the shell and cook directly on a clean surface.

Cook on a low flame for more control while waiting for flesh to turn white.