Common
Quick Facts
Commonly Known As:
American Atlantic, European, Conger, Common, Elvers (Baby Eels)
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Species Name
Eel
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Harvest Method
Hand Cultivated
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Range & Habitat
Other
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Producer
Range & Habitat
Sanford Ltd King Salmon
In the southern most inhabited island of New Zealand, Stewart Island, where the water is cool and clean all year round we farm raise Chinook or King Salmon. Our natural breeding program produces eggs that are grown out to young fry at our two hatcheries located on two of the largest and cleanest rivers that have their origins in the snow fed glaciers in the Southern Alps of New Zealand - the Clutha and Waitaki rivers.
King salmon flesh is an attractive dark pink to red colour. Its oil content is higher than any other salmon and it is a rich source of Omega-3 fatty acids.
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Moist, Rich, Moderate, Flakey
White Trevally has a very rich texture and is a very flavorful species. It has the oil content of the fattiest of Yellowtail and a very clean, pronounced "Ocean" flavor. This fish works in a variety of applications and is hearty enough to fit bold "set" flavors. Grill, Saute, Roast, Steam.
Complex, Sweet, Creamy, Earthy
Natural Mussel spat is collected from mid to late summer on the long-lines and brought back to American Mussel. At American Mussel the spat is graded and mesh socks are loaded and returned to the farm in September and October for the growing process. By mid-spring, some of the crop is ready for the market and harvesting begins. Due to the growing process and the unlimited food supply, the shells are as pristine as possible, and the meat is the largest we have seen. The flavor is wonderfully sweet with a slight hint of that wonderful Narragansett Bay salinity. The clean blue shells have waves of gold radiating through.
Firm, Moderate, Moist
Opah consists of two cuts that separate the body structure. The Back, which is the most valued, and the Belly, which has a versatile usability. The back loin will resemble a slighty curved Cylinder and the Belly has a flat triangle shape. Opah can be treated as Tuna, Swordfish, and Ono. The flesh is firm, but holds moderate moisture. Sear, Grill, Poach, Katsu, Tataki.