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Species Name
Sea Bass
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Latin Name
Dissostichus eleginoides
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Origin
Herald Island - Australian Antarctic
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Harvest Method
Hook & Line
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Range & Habitat
New Zealand & Australia
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Producer
Range & Habitat
White, Tender, Smooth
Yellowtail, as it has generally come to be accepted now, refers to a type of sturdy ocean fish in the jack family, or Carangidae. Jacks, including amberjack and pompano, can be strong-tasting, but yellowtail jack tends to be more delicate. In Japanese, its hamachi, a favorite of the sushi bar. Most hamachi or yellowtail is farm-raised in Japan and imported, usually frozen, in fillet form. The Japanese variety called hamachi has light golden flesh and may display a dark streak along the edge of a fillet, a characteristic of the two-toned musculature of fish that cruise the open seas. The area around the pectoral fins is considered the tastiest part and is often set-aside for special customers. Some sushi bars grill the skeleton and the bits of meat left on it and serve it as an appetizer or snack. Because there is a kind of tuna called yellowfin, some chefs seem to think that hamachi or yellowtail is also a tuna.
Moist, Firm, Sweet
The Mano de Leon or “Paw of the Lion” is aptly named by Latino fishermen for the scallops large size and orange coloration similar to that of a lions paw. These scallops have absolutely no chemical and are tacky and they glisten. When cooked slightly medium, they are moist and have a distinct flavor reminiscent of the ocean. This scallop is a fantastic compliment to any menu and will wow your customers.
Firm, White, Flakey, Sweet
Pacific Triggerfish are renowned for their "Sweetness". A viracious eater of Shellfish, mostly Crab, lend a delightful light flavor. The strong currents of its environment give this fish a firm texture, but the cooked flesh is as flaky as any available. Trigger works very well with fruits and acids. Butter loves Trigger also.