Our home made crusts, created by our own in-house chef, were recently featured and photographed in the prestigious NY Times food section – an outstanding honor! With a blend of Japanese panko bread crumbs, olive oil or peanut oil, oregano, basil, Parmesan cheese, spices, and fresh herbs, this Oregenata crust quickly and easily turns an ordinary seafood meal into a 5-star restaurant experience. Simply crust your fish, bake at 375 degrees until done and serve. Store chilled for up to 45 days. You can also use our Oregenata crust with chicken, pork, lamb or other meat, or sprinkle a bit to season potatoes, stuffing or vegetables.

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