Atlantic Blue
Very creamy with a complex sweetness that transports the cooking ingredients.
Complex, Sweet, Creamy, Earthy
Quick Facts
Commonly Known As:
Mussels
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Species Name
Mussels
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Latin Name
Mytilus edulis
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Origin
PEI, Maine and Rhode Island
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Harvest Method
Hand Cultivated
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Range & Habitat
North Atlantic & New England
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Producer
SFS Partnership
Range & Habitat
SFS Partnership
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Paper White, Mild, Flakey, Moist
California Halibut falls comfortably between Alaskan Halibut and Large Summer Flounders. That gives it a well recognized marketability to anyone across the country and beyond. The California Halibut have wide thick fillets that are perfect for high heat cooking methods. California Halibut stand alone in the Halibut realm as a light, delicate and clean flesh that works in a multitude of applications. A favorite in Ceviche, the California Halibut has the moisture content to stay creamy, but lower fat contents to keep the Ceviche clear. It also has a great propensity for buttery sauces, vinaigrettes, gastriques, and broths.
Eel is best cooked if it is already skinned, gutted or butterflied, and cut into small chunks. Eel should not be eaten raw and is best served with an acidic sauce (using lemon, vinegar, capers, or tomatoes) to counter the rich meat.
