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Species Name
Rockfish
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Latin Name
Sebastes fasciatus
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Origin
Gulf of Maine
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Harvest Method
Net Caught
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Range & Habitat
North Atlantic & New England
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Producer
New England Fleet
Range & Habitat
Sweet, Mild, Light, Flakey
Vermillion is hugely admired by coastal Chefs. The Vermillion Snapper have the incredible qualities of True American Reds, with a smaller size and price tag. The diet of the Vermillion Snapper deviates from its larger cousin. The diet consists primarily of bottom dwelling invertabrates which lends to a very sweet finish. The culinary applications of this species is as broad as the species' dispersion along the Eastern Seaboard. Sizes range from 1 - 4 lbs and the fillets from medium fish are perfect portion ready. The smaller fish allow for a phenomenal "Whole Fish" presentation. The petite bone structure is perfect for the diner and easily filleted tableside by the server. Get excited. This is a great species and a wonderful food fish. Ceviche, Saute, Pan Roast, Broil, Sous Vide.
Creamy, Tender, Complex, Sweet
The term "Wild Shellfish" often brings the vision of Barnacles, Rocks, Seagrass, and other inconveniences. Meet our new Wild Mussel, the Black Gold from Chatham. They are indeed wild, but differ in two extra steps they go through before arriving to you. After harvest they are purged and de-bearded so they are ready to cook, upon delivery. The flavor is sweet and vegetal with a pillow soft texture. The complex ocean flavor lingers for some time. If it has to be great, and it has to be ready to rock, and it has to be wild... Black Gold!
Mild, Moist, Paper White
Sow Hake have a close resemblance to Cod and Haddock with a larger flake and "Fluffier" texture. They inhabit extremely deep waters and rise to mid depth at night to feed. The Sow Hake are harvested during this time by Hook and Line "Jig" Day Boat Operators. Sow Hake are a delicate "softer" flesh than other New England Round Fish. They are, indeed, a highly sought species by "Local" minded New England Chefs. They contain high levels of fish "fat" to regulate body temperature. This translates to incredible moisture levels in the prepared flesh. The culinary application is vast. Think it and Hake will handle it. Poach, Saute, Broil, Grill, Salt-Cure, Smoke.