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Species Name
Jack
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Latin Name
Seriola rivoliana
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Harvest Method
Hand Cultivated
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Range & Habitat
Southern Pacific & Hawaii
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Producer
Range & Habitat
Flakey, White, Savory, Moist
Tripletail are a species to themselves. Only the Pacific and Atlantic species exist. The "Buoy Bass" name comes from their enjoyment of hanging around in the shade. Feeding from the bottoms of buoys, kelp beds, even pallets fallen from shipping vessels. They enjoy the crustaceans that inhabit these oceanic oases. With such a broad diet, the Tripletail aquire a complex, savory flavor, while remaining paper white, flakey and moist. Treat the flesh as you would treat the best cut of Grouper and you, your team, and your guests will appreciate the subtle complexity of this undersung species. There is no need to overthink accompanying flavors. The Tripletail has everything you need. One fisherman has stated that, "It could be dragged behind the truck in the mud, and still taste wonderful".
Paper White, Moist, Firm
Bluenose Antarctic Butterfish is a midsized species with phenomenal Fat. Many Fine Dining restaurants go to Bluenose as AK Halibut season ends. A very mild, white flesh that has large flakes and abundant moisture. Culinary applications mirror favorite Halibut recipes. Sear, Saute, Pan Roast, Poach, Broil.
Flakey, Paper White, Moist
A beautiful glisten of dark black skin contrasts paper white flesh at French tableside service. It is an awesome fillet fish with a crispy edible skin. Black Bass is an American Sustainability Success Story.