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Species Name
Halibut
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Latin Name
Paralichthys californicus
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Origin
Sea Of Cortez
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Harvest Method
Hook & Line
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Range & Habitat
Southern California & Mexico
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Producer
Baja Peninsula Fleet
Range & Habitat
Paper White, Mild, Very Flakey
Turbot is the pinnacle of left-eyed flat fish. A Culinary marvel that provides applications that are only limited by imagination. We offer this fish imported directly just out of rigor and extraordinarily fresh. The Turbot has a rich history of fine dining around the world and grace the menu of many Michelin Star Rated Restaurants.
Poach, Bake, Saute, Pan Roast
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.
Clean, Complex Earthine
The Red Grouper is a very versatile species. It is an opportunistic eater and gains a brilliant flavor. Sweet like Crab and earthy like Mollusks. Ceviche, Steam, Saute, Pan Roast.