Alaskan Red King

Sheepshead are the largest fish in the Porgy Family. Sheepshead gets their name from rows of flat teeth that line their mouths, resembling Sheep's teeth. The specialized teeth structure are paramount in acquiring the Sheepshead's favorite foods. The Sheepshead Porgy eat primarily Oysters, Barnacles, Clams and Fiddler Crab. This translates to an earthy complex ocean flavor that pairs well with many larger flavors. Mushrooms and Oak-full wines come to mind. Sheepshead Porgy have the characteristics of many Snapper with a larger flake. Treat as any favorite Snapper when preparing. Saute, Roast, Grill, Sous Vide.

A reasonable resemblance to the fillet shape of Sea Bream and Snapper, however, the Rockfish surpasses those species in "Fat". The Rockfish is a deep water species that packs on "fat" to regulate body temperature. This translates to an incredible silkiness and succulence. The Paper White Cooked flesh is mild and slightly firm with incredible flake. The Rockfish is clean and opaque raw and is a formidable Sashimi and Sushi choice. With all of the creaminess of Tai and Madai, the Rockfish holds up to the most educated palates. Sashimi, Ceviche, Saute, Broil.

This is a great alternative to Snapper. The Grunt is a Fin Fish (Perciforme) that offers a lot of moisture and lends itself to filet and whole fish presentations. Edible Skin and a phenomenal texture. They are voracious predators and usually target shellfish that give it the sweetness.