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Species Name
Lobster
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Latin Name
Homarus gammarus
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Origin
Ireland
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Harvest Method
Net Caught
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Range & Habitat
Europe
Range & Habitat
Earthy, Tender, Moderate, Silky
Scorpionfish have a moderate flavor in raw preparations. They have a very tender, silky mouth feel and have a beautiful pink flesh with red skin. The great part of bringing in whole Scorpionfish are the BONES. The most complex flavorful broth. The Scorpionfish is 1/5 a Bouliabase.
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.
Lean, Succulent, Clean
Mangrove Snapper love shallow tidal currents. Typically found near stands of Mangrove Trees in areas where tidal waters flow in and out. Strong swimming and voracious eating result in complex and moderate flavors. Ceviche, Steam, Saute, Pan Roast.