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Species Name
Scallops
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Latin Name
Argopecten ventricosus
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Origin
Sea Of Cortez Lagunas
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Harvest Method
Hand Cultivated
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Range & Habitat
Southern California & Mexico
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Producer
Baja Peninsula Fleet
Range & Habitat
Enlightened management measures are fundamental to any lobster fisheries self-sustainability and should always be the first choice when considering methods for increasing or preserving stock levels. Current Irish lobster fishery regulations include: a) A minimum size for the lobsters landed which is a carapace length of 87 mm. b) Ban on the landing of lobsters that have been “V” notched or have a mutilated tail fan. c) Prohibition of capture of lobsters by SCUBA diving, and d) Licensing of all commercial fishing vessels. A Restaurant Ready Whitewater Mussel trade or Big One Mussel is a bottom cultured product fished from the cool waters of New England. Post-harvest, the mussels are shipped to our facility located on Narragansett Bay, Rhode Island where the Restaurant Ready process begins.
Claw meat is obviously taken from claws but also includes leg meat. It is the cheapest because the meat is small and has the least integrity. Special crabmeat is meat taken from front of the body. Again, a little bigger, more integrity. Jumbo Lump crab meat is from the back of the body. It has the most integrity and is the largest meat on the crab due to propelling those powerful swimming fins. Finally, Backfin meat is essentially broken pieces of Jumbo Lump crab.
Moist, Large Flake, Mild
Resembling Smaller White Sea Bass, the Corvina has a mild flakey texture. It is a clean and versatile flavor that holds a plethora of application. This is one of the best Ceviche fish on the market, and can be utilized in any large Snapper and Grouper recipe. A leader in profitability, the Corvina taste and presents much more expensive than it is...
Ceviche, Saute, Grill, Broil.