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Species Name
Stone Bass
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Latin Name
Polyprion oxygeneios
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Origin
New Zealand
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Harvest Method
Hook & Line
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Range & Habitat
New Zealand & Australia
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Producer
New Zealand Seafood Import
Range & Habitat
Rich, Briney, Buttery
Hand Gathered Chocolate Clams from Magdalena Bay, offer a rare opportunity to treat your guests to the Clams that Rick Bayless treats his. Gathering of the Clams have been, until recently, prohibited. Upon the latest biomass evaluation, populations are recorded as very strong and are now available for distribution. Chocolate Clams have a complex Pacific brine that finishes sweet and buttery. Best served raw, but will tolerate light cooking. Seviche, Sashimi, Crudo, Lightly Steamed, Lightly Saute, Stuffed.
White, Light, Moist, Flakey
Haddock is a great substitute for Atlantic Cod. The flavor is a bit more complex with all of the sweetness of Cod and a bit of "Ocean" flavor to set it apart. Haddock has a dark lateral line with a dark spot near the tail, (The Devil's Thumbprint). Pan Roast, Broil, Fry, Saute, Poach.
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