White Fish Fillet 1kg

Steam, fry, bake or grill - our rich and flavoursome fillets, perfect for any occasion, are sure to get you hooked.

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Fish Fillet 1kg

Steam, fry, bake or grill - our rich and flavoursome fillets, perfect for any occasion, are sure to get you hooked.

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Pacific Hake Fish 1kg

Low in saturated fat, and an excellent source of protein. This delicately flavoured fish is a definite favourite.

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Cooking Shrimps 1kg

Classic Cooking Shrimps that make perfect appetizers. Choose to add them to your salad or stir fry.

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Cooking Shrimps 400g

Classic Cooking Shrimps that make perfect appetizers. Choose to add them to your salad or stir fry.

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Calamari Rings 500g

Our Calamari Rings are tender and delicious, making them amazing party pleasers.

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Seafood Cocktail 500g

Mouthwatering seafood delights that will spruce up your paellas, pizzas or soups.

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Jumbo Shrimps 400g

Juicy Jumbo Shrimps that are peeled and deveined for your convenience.

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Large Shrimps 400g

Enjoy these plump and juicy shrimps straight off the grill, on their own, or make them part of your flavourful creation.

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Medium Shrimps 400g

Skip the prep work, and get them straight to the pan. Our Medium Shrimps are practical for any meal you want to stir up.

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Small Shrimps 400g

Easy to cook and enjoy, they taste great in all your favourite recipes.

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Fish Fingers 240g

Tasty and crispy crumb-coated Fish Fingers. A convenient and nutritious delight for the whole family.

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Fish Nuggets 240g

Make seafood fun with our delicious flaky white Fish Nuggets that the little ones love.

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Fish Fillet 240g

The no-mess, total-fish way to make a warm home-cooked meal.

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Jumbo Shrimps 240g

Simple and tasty Jumbo Shrimp Bites that always please. There’s always room for more!

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Calamari Rings 240g

Delicious and tender Calamari Rings in a crispy coating. The best way to snack at a party!

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Crab Sticks 250g

Trust our mildly sweet crab sticks to add colour and flavour to your salads and Asian delights.

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Sea Bass Fillet 200g

The fresh and delicate meat of our Sea Bass Fillet is what you need for your next Mediterranean meal.

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Sea Bream Fillet 200g

Excellent on the grill or oven, the Sea Bream Fillet is a must for a high-protein seafood dish.

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Tuna Steak 300g

Planning a special dinner party? Grill our Fresh Tuna Steaks or toss them raw in your Poke bowl!

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Salmon Fillet 250g

A family favourite packed with the goodness of Omega-3 Acids. Our fresh Salmon Fillets are great for your heart.

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United Arab Emirates

Alliance Foods Company LLC


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White Fish Fillet with mango and coriander salsa

1kg pack of asmak White Fish Fillet - 2 medium potatoes peeled and cubed - ½ red onion chopped - 1 ripe mango diced - 1 diced avocado (optional) - lime juice (2 limes) - ½ cup cooking cream - 2 tablespoons olive oil - 2 tablespoons butter - sea salt & pepper - chopped coriander - lemon zest (1 lemon)

  • In a medium saucepan, cover potatoes with water and add salt
  • Reduce the heat and simmer until potatoes are tender, about 20 to 25 minutes
  • Drain the potatoes and add cooking cream and lemon zest and mash until smooth
  • Toss diced mango, red onion, coriander, lime juice and olive oil in a medium bowl. If the salsa is too acidic to your taste, stir in some diced avocado
  • Grease a non-stick pan with butter and sear defrosted fish on both sides until golden, about 3-4 minutes each side. Season with salt and pepper
  • Serve seared fish on a plate with salsa and smashed potatoes. Garnish with lemon zest and coriander leaves

Baked Shrimp with garlic butter & saffron sauce

400g pack of asmak Cooking Shrimps - 2 tablespoons butter - 3 cloves garlic minced - ½ teaspoon saffron - lemon juice (1 lemon) - sea salt & pepper - ¼ cup of chopped fresh parsley

  • Preheat oven to 180ºC. Place defrosted shrimps in a medium baking dish
  • Melt butter in a small saucepan over low heat. Add garlic and saffron and saute for 30 seconds. Stir lemon into butter mixture
  • Pour butter mixture over shrimps in baking dish, season with salt and pepper, then spread into an even layer
  • Bake in preheated oven until shrimps are cooked through (pink and opaque) about 8 - 10 minutes. Sprinkle with parsley and serve warm, with a French baguette

Seafood soup with seasonal vegetables

500g pack of asmak Seafood Cocktail - 1 large carrot diced - 2 medium potatoes cubed - 2 celery sticks chopped - 2 cloves garlic minced - 2 tablespoons butter - 2 tablespoons white flour - ½ litre full cream milk - ½ teaspoon turmeric - sea salt & pepper

  • Melt butter in a large heavy-bottom pot over medium-high heat. Add flour and stir for 2 minutes
  • Slowly add milk, chopped vegetables, garlic, turmeric, salt and pepper and stir often for 15 minutes
  • Stir in defrosted seafood cocktail. Let the soup slowly come to a simmer and gently stir occasionally for another 7 minutes
  • Remove from heat, garnish with chopped parsley and serve warm

Grilled Calamari with lemon dressing

500g pack of asmak Calamari Rings - 2 tablespoons olive oil - 3 tablespoons thyme - lemon juice (1 lemon) - 1 lemon thinly sliced - 1 teaspoon crushed red pepper - sea salt

  • In a medium pan, heat olive oil and add defrosted calamari rings
  • Add lemon juice and cook over high heat for 2 minutes
  • Season calamari rings with sea salt and crushed red pepper
  • Garnish with fresh thyme and serve with lemon slices

Fish Fingers with sauteed spinach and tartar sauce

Pack of asmak Fish Fingers - fresh spinach washed and drained - 2 tablespoons butter - sea salt & pepper
For tartar sauce:
2 medium gherkins minced - ½ red onion chopped - 3 tablespoons chopped dill - 2 tablespoons mayonnaise - 5 tablespoons yoghurt - sea salt & pepper

  • Preheat oven to 180ºC
  • Line a baking tray with wax paper and spread the fish fingers. Bake in the preheated oven for about 20 minutes
  • Melt butter in a medium saucepan. Add spinach, salt and butter and saute for 2 minutes
  • Meanwhile, in a small bowl, combine all the tartar sauce ingredients and mix well. Taste and season more if desired. Keep refrigerated until ready to use
  • Once fish fingers are ready, serve them warm on a bed of sauteed spinach, and tartar sauce on the side

Jumbo Shrimps with a zesty salsa

Pack of asmak Jumbo Shrimps - 5 red radishes sliced - 10 cherry tomatoes halved - ½ red onion chopped - 2 tablespoons mayonnaise - 1 tablespoon ketchup - 1 litre sunflower oil (for deep frying) - 2 tablespoons olive oil - sea salt & pepper

  • Heat sunflower oil in a deep fry pan and fry shrimp for about 8 minutes or until they turn golden brown
  • Meanwhile, in a bowl, toss radishes, tomatoes, onion and olive oil. Season salsa with salt and pepper
  • For dipping sauce, mix mayonnaise and ketchup well
  • Once the shrimps are done, serve them with salsa and sauce on the side



Alliance Foods Company LLC

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