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Species Name
Uni
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Latin Name
Strongylocentrotus franciscanus
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Origin
Southern California
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Harvest Method
Foraged
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Range & Habitat
Southern California & Mexico
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Producer
Baja Peninsula Fleet
Range & Habitat
Robust, Complex, Creamy, Silky
The Boston Mackerel contains as much as twice the Omega 3 Fatty Acids than Salmon per weight. The Boston Mackerel is the highest sought Sashimi and Sushi Mackerels or "Saba". The high levels of oils and robust flavors are considered key to many Sushi experts. Boston Mackerel has plenty of "Red Meat" that have a complex ocean flavor and a multitude of applications. Sashimi, Sushi, Poach, Saute, Grill
Flakey, Moderate, Moist, Light
Like other premium Hawaiian snappers, Uku has a clear, pale pink flesh that is delicately flavored. The oil content is high, the flake is medium and the moisture content is moderate. Some local chefs argue the Uku has a slightly fuller flavor than the sub-tile Opakapaka. The sashimi grade flesh will take high heat well and firm and tighten once heat is applied. The Uku is a handsome fish which reminds me of the Eastern Seaboard Black Bass. It has a lighter colored grey skin, friendly looking eyes and a stream-lined head with a masculine jaw-line that appears to smile at you. Uku harvested during the summer spawning season is often rich in natural fat, a desirable attribute for any sashimi application. Uku is one of the few cool to warm water temperature snappers that is safe to serve raw.
Creamy, Earthy, Succulent
Smelts are very seasonal and a phenomenal Whole Presentation. When properly prepared, Smelts are a true delicacy and can be eaten bones and all. These are a fish lovers' fish. Great flavor with complex ocean and earthy tones. An abundance of oils give the smelt a "melt in your mouth" texture. Treat Smelts in culinary applications similar to large Anchovy and Sardine. Roast, Smoke, Pickle, Broil