Albacore Oregon Wild
Crunchy, Smooth, Rich, Clean
Quick Facts
Commonly Known As:
Longfin Tuna, Tombo, Tunny, Albie
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Species Name
Tuna
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Latin Name
Thunnus alalunga
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Origin
Oregon
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Harvest Method
Hook & Line
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Range & Habitat
Western United States
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Producer
Baja Peninsula Fleet
Range & Habitat
Baja Peninsula Fleet
From small fishing villages along the northern part of the Baja Peninsula, Day Boat Fishermen set out in small Wooden Pangas for a day of hand lining and scallop diving. The honor of tradition and familial unity are drivers in this amazing Day Boat program.
Fishermen - The Quintero Family, Ortega Cruz, Elmar King, Paisa Ocegueda
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Crunchy, Firm, Sweet
Geoduck in the Nisqually Language means dig deep. The Geoduck is the largest of the burrowing clams and has a long "Trunk-like" body that protrudes from its shell. A very sweet flavored Clam, it is perfect for Sashimi to Sous Vide. Sashimi, Braise, Stew, Sous Vide.
White, Mild, Flakey
Winter Flounder are a "Right-Eyed" Flounder and are cousin to the Plaice. "Left-Eyed" Flounder include Fluke (Summer Flounder), Southern Flounder, and Gulf Flounder. It is reasonable to state that the Winter Flounder inhabit colder waters and in turn have a higher content of body fat, producing more moisture in the flesh.
Moist, Mild, Creamy
A reasonable resemblance to the fillet shape of Sea Bream and Snapper, however, the Blackgill surpasses those species in "Fat". The Blackgill 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 Blackgill is clean and opaque raw and is a formidable Sashimi and Sushi choice. With all of the creaminess of Tai and Madai, the Blackgill holds up to the most educated palates. Sashimi, Ceviche, Saute, Broil.