Ocean Delight

Ocean Delight Ocean Delight is the premier seafood brand of Trinidad & Tobago. The premier seafood brand of Trinidad & Tobago. We are in this for the long haul.

Opening hours
7:30 - 16:00 Mon - Fri
7:30 - 12:30 Saturdays
307 Fernandes Business Centre, Eastern Main Rd., Port of Spain, We offer a wide variety of ready to cook seafood products, such as fish, squid, shrimp, lobster, mussels and crab. Our store has friendly, knowledgeable staff, who provide information and solutions to help you choose and improve your seafood experience. We guarantee that our

products are safe, of superior quality, have accurate labelling, sizing and are 100% net weight every time. No shortcuts, no fishy business, this is Seafood You Can Trust.

From all of us at Ocean Delight, we wish you a meaningful and inspiring Emancipation Day.Happy Emancipation Day.
01/08/2026

From all of us at Ocean Delight, we wish you a meaningful and inspiring Emancipation Day.

Happy Emancipation Day.

10/07/2026

This is what we call a SNACK of all snacks!! Shared by this Spicy Shrimp Rangoon nachos 🌶️🍤

Golden crispy wonton chips filled with creamy shrimp Rangoon and finished with spicy sauces… addictive and indulgent!!

Ingredients:
Filling:
* 9 oz / 250 g shrimp, peeled & deveined
* 8 oz / 225 g cream cheese
* 2 green onions, finely sliced
* 2 cloves garlic, very finely minced
* 1 tsp soy sauce
* 1 tsp sugar
* 1 tsp sesame oil
* Salt and pepper
* 1 tsp hot sauce
* 1 tsp chili flakes
* 1 tsp ponzu (optional)
* ÂĽ tsp MSG (optional)
* Wonton wrappers (I used wrappers labeled for frying, but regular wonton wrappers work too)
* Water for sealing
* Neutral oil for frying

* Toppings:
* Sweet chili sauce
* Chili mayo
* Green onions
* Fresh green chili (sliced)
* Black sesame seeds + white sesame seeds

Instructions:
1. Cook the shrimp: Cook shrimp in a pan with a little salt and pepper until just pink (don’t overcook). Remove and pat completely dry with paper towels.
2. Chop finely: Chop the shrimps
3. Make the filling: In a bowl, mix shrimp with cream cheese, garlic, green onions, soy sauce, ponzu, MSG, sugar, pepper, hot sauce, and chili.
4. Fill & seal: Add about 1–1½ tsp filling per wonton. Seal tightly with water or and press out any air.
5. Freeze: Place filled wontons in the freezer for 20–30 minutes until firm (not rock solid).
This helps prevent bursting when frying.
6. Fry: Heat oil to 340–350°F (170–175°C).
Fry in small batches for 2–3 minutes until golden and crispy.
7. Serve: Drizzle with chili mayo and sweet chili sauce. Top with fresh green chili, and a mix of black + white sesame seeds. Enjooy🫶

10/07/2026

Who doesn’t love a healthy recipe that still tastes 🔥🔥 Chris Lee has shared this No Fold Rice Paper Shrimp Dumplings

291 Calories
40gP | 19gC | 6gF

Ingredients:
200g Shrimp (Raw weight)
½ Tbsp Minced Garlic
1 Tsp Grated Ginger
5ml Sesame Oil
1 Tsp Salt
1 Tsp White Pepper
1 Tsp Corn Starch
Green Onions
3 Rice Paper Sheets (Thin)
Sesame Seeds

Sesame Oil Soy Sauce:
3 Tbsp of soy sauce
½ Tsp of sesame oil
Pinch of chili flakes/gochugaru

Instructions:
1. Into a bowl combine the following ingredients: 200g Shrimp (Raw weight), ½ Tbsp Minced Garlic, 1 Tsp Grated Ginger, 5ml Sesame Oil, 1 Tsp Salt, 1 Tsp White Pepper, 1 Tsp Corn Starch
2. On a medium high heat pan, spray with cooking spray and place about 1 Tbsp of the filling mixture, leaving ample space around each one.
3. Wet the rice paper sheet and cut into quarters. Overlap two pieces, place on the shrimp mixture and pinch to ensure it bonds to the mixture.
4. Once all the fillings have been covered, add a splash of water and steam until the mixture is cooked through (took around 5-7mins) or until all the liquid in the pan has evaporated.
5. Top with green onions, sesame seeds, soy sauce mixture and enjoy!

Enjoy!

Credit Chris Lee

07/07/2026

We love a juicy burger especially when it’s salmon! So understood the assignment when she shared her delish salmon burgers that are full of flavour, and come together so easily. Perfect for a quick weeknight dinner but still feels a little special.

Credit Jehan Powell

01/07/2026

Thankfully@flavoredbykristian is sharing all the details of this super delicious recipe ✨Red snapper collars✨ one of seafoods best kept secrets. They’re PACKED with protein & tender meat 🔥

Ingredients:
6 Red snapper collars or fillets
1 Red bell pepper
5 garlic cloves
1/2 bunch cilantro
1/4 yellow onion
1/4 c olive oil
2 tbsp vinegar
1/2 tsp paprika
Salt to taste

Blend the above ingredients (leave a little chunkiness to it). After blending taste for salt.
Coat the fish well with the marinade and top with lemon slices and assorted olives.
Cook time:
Pre-heat oven to 400° and cook for 20 minutes or until your fish is fully cooked through.

30/06/2026

Who doesn’t love a sandwich Abigail | Cooking in NY has a SUMMER SANDWICH SERIES which promises to all kinds of amazing 🤩

This spicy tuna burger with a crunchy, pickly slaw is the stuff dreams are made of!

26/06/2026

Yesss Nadia Aidi this has to be the best Salmon & Yellowtail Crudo with Creamy Yuzu Sauce and Salsa Macha 🥹❤️. This is full of flavor and the textures...yum! The combination of the creamy ponzu yuzu mayo with the buttery fish, crisp green onions, briny radish and spicy salsa macha is unreal.

Ingredients:
* 8 oz sushi grade salmon.
* 8 oz sushi grade yellowtail.
* 3 tbsp kosher salt.
* 1 tbsp cane sugar.
* 1/4 cup mayo.
* 3 tbsp shiro dashi ponzu.
* Juice of 1/2 large or medium orange.
* 1 tsp agave syrup.
* 1 tbsp yuzu
* 2 scallions (green part only).
* Salsa macha or chili crisp to taste.

Shiro Dashi Ponzu:
* 1 shallot (brunoise).
* 3 tbsp shiro dashi.
* 3 tbsp rice vinegar.
* 2 tbsp mirin.
* 1 tbsp soy sauce.

Pickled radish (you’ll have
* 8 mini radishes (thinly sliced).
* 2 tsp sugar.
* 2 tsp salt.
* 3-4 tbsp rice vinegar.

Cilantro Oil:
* 1 cup cilantro.
* 1/2 cup olive oil.

Directions:
1. Mix everything for the shiro dashi ponzu and let sit a minimum of 1 hr.
2. Add the radishes, vinegar, salt and sugar to a jar and let pickle a minimum of 1 hr.
3. Mix the sugar and salt, sprinkle on the fish on both sides and let cure in the fridge for 20-30 min. Rinse in cold water and pat dry. Slice thinly.
4. Blanch the cilantro in boiling water for 30 sec. Add to ice water, squeeze the water out and add to a blender with the olive oil. Blend for 3-4 min on high. Strain using a cheese cloth.
5. Slice your scallions into very thin strips, about 2 in long. Soak in ice water to make them curl.
6. Add the mayo, orange juice, shiro dashi ponzu, agave and yuzu to a bowl and whisk until super smooth. Strain.
7. Add the sauce to a plate, arrange the fish on the plate alternating salmon & yellowtail. Top with the salsa macha, pickled radish and scallions. Optional to drizzle with cilantro oil but recommended!

25/06/2026

flavoredbykristian presents this ✨SENSATIONAL garlic & herb summer salmon✨

Lucky for you we have the recipe below! Save for later!

Salmon marinade:
2 tbsp olive oil (regular not extra virgin)
1 garlic clove, grated Cilantro, chopped
Green onion or chives, chopped
Juice of 1/2 a lemon
1/4 tsp smoked paprika
1 tsp course black pepper
Salt to taste
Mix and coat salmon with the mixture generously.
Cook time:
Bake salmon at 400 for 12 mins (my salmon was a thin piece of wild caught salmon; cook longer for a thicker cut of salmon).

Pepper salad:
Sliced mini peppers
Fresh feta crumbles (not the pre crumbled kind, the kinds that comes in a block is best if you can swing it)
Drizzle of olive oil
Squeeze of lemon
Salt
Any leftover chopped herbs can be topped on here too.
Otherwise feel free to skip.

23/06/2026

A crunchy portion of Hot honey lemon king prawns from Vincent Yeow Lim and Beanstalk is just what we need, don’t you think ? idk about you guys but hot honey anything solves all life’s problem.

21/06/2026

To the heroes of our lives, Happy Father’s Day. Thank you for your guidance, your strength, and the love and support you give every day.

Address

307 Fernandes Business Centre, Eastern Main Road
Port Of Spain

Opening Hours

Monday 07:30 - 16:00
Tuesday 07:30 - 16:00
Wednesday 07:30 - 16:00
Thursday 07:30 - 16:00
Friday 07:30 - 16:00
Saturday 07:30 - 12:30

Telephone

+18686737222

Website

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