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Species Name
Sea Bream
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Latin Name
Sparus aurata
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Harvest Method
Hand Cultivated
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Range & Habitat
Other
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Producer
SFS Partnership
Range & Habitat
Moist, Halibut-like
Escolar has a very white flesh and is sometimes consumed raw as sushi or sashimi. Filleted and cut into thick steaks, escolar can be cooked in numerous ways: pan-fried, braised or grilled. The flavor of its moist white flesh is a bit like that of halibut. It lends itself well to both traditional and exotic recipes. Grilling will tend to reduce the heavy fat content whereas battering will not.
Flakey, White, Sweet, Mild
Most Florida Pompano on the Market are less than 3 lbs. Typically the 1-1.5 lb fish are a phenomenal "Whole" Fish presentation. The larger fish produce sizable fillets, and have a great edible skin. The Florida Pompano are in the Jack family and are closely akin to Southern "African" Pompano, Permit, Palemeta, and Long Fin Pompano. Florida Pompano are prized above many of their "cousins" and available through SeafoodS.com for next day delivery.
Saute, Pan Roast, Broil, En Papillote.
Light, Sweet, Flakey
The Flame Snapper inhabit the rocky deep off the coast of Australia. They are known to live up to 1300 feet below the surface. The cold depths of their range produce a clean and moist protein that rivals any Snapper in their sweet and rich profile. Typically a larger Snapper, the Flame Snapper produces a very versatile fillet. The thickness allows perfect portioning and a remarkable plate presentation. The Flame Snapper also provides a beautiful deep pink to red skin that crisps wonderfully. The skeleton offers a clean yet rich ingredient for stocks, consommes, and fumets.