-
Species Name
Trevally
-
Latin Name
Pseudocaranx dentex
-
Origin
North Island
-
Harvest Method
Hook & Line
-
Range & Habitat
New Zealand & Australia
-
Producer
Range & Habitat
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.
Light, Paper White, Delicate
In the Haemulon Genus we find many Florida favorites including Magrate, White Snapper, Sailor's Choice, and Porkfish. The Margate is one of the largest in the Genus. Margates are a specialty and aren't often targeted by fishermen. Its Snapper like qualities make the Margate a very desirable food fish. Eats like a cross between Red Snapper and Hogfish. Light, moist, white and sweet. Apply any of your favorite Snapper or Hogfish recipes for a brilliant guest experience.
Light, Flakey, Moist, Clean
Speckled Sea Trout have a bone structure of Snapper and Weakfish. They have the flavor profile of California White Bass and Corvina (All Weakfish). The simplicity of this species is a blank canvas for beautiful Spring and Summer fare. The light, paper white flesh has a brilliant flake with ample moisture content. Prepare as you would your favorite Snapper as the Sea Trout grows at the same sizing of B-Liner and Yellowtail Snappers with many of the same texture profiles.
Saute, Whole, Roast, Grill