Lemonfish Panama
Firm flesh with a rich succulence and clean finish.
Firm, Rich, Moderate, Clean
Quick Facts
Commonly Known As:
Lemonfish, Crab Eater, Black Salmon, Black Kingfish
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Species Name
Cobia
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Latin Name
Rachycentron canadum
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Origin
Costa Arriba, Panama (Open Ocean)
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Harvest Method
Net Caught
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Range & Habitat
South Atlantic & Caribbean
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Producer
Range & Habitat
Open Blue
In order to keep up with the growing human population, more food will have to be produced in the next 50 years than during the past 10,000 years combined. 100 times more production per acre is possible with aquaculture than traditional agriculture, creating the opportunity to meet the growing human demand. Now, more than ever, it is necessary to continually innovate our aquaculture technologies in order to meet the growing needs of the world’s population while remaining environmentally conscious.
Open Blue is the culmination of nearly a decade of cutting edge investigative research on deep ocean aquaculture in collaboration with the world’s leading scientific laboratories and universities. Founder Brian O’Hanlon is an open ocean aquaculture expert who has achieved several milestone successes in sustainably cultivating new species of marine fish and pioneering methods of open ocean operation. Brian developed the second private open ocean farm site located in US waters, was the first to introduce fresh farm raised cobia to the US market and was the first to produce cobia in commercial quantities in open ocean submerged cages.
By using innovative, open ocean aquaculture technology, Open Blue has moved fish farming into the deep sea. Our farms are carefully located, far from shore and sensitive ecosystems. We purposely avoid areas commonly used for artisanal fishing, recreation, conservation and navigation. We refuse to crowd our fish at high densities in small cages, tanks or ponds. Instead, we give them plenty of room in very large, stress-free, deep-water net pens.
Open Blue’s deep ocean aquaculture methods can sustainably scale with the growing seafood demand without harming our environment, the oceans or sea life. The open ocean is a high-energy environment where the water is pure and pristine, and our fish never see the same water twice. This approach enhances the surrounding environment, lowers the risk of disease and provides a more humane and natural growing environment for fish. This translates into guilt-free, high-quality, safe, healthy and sustainably cultivated seafood.
http://www.openblue.com/open-ocean-raised/our-process/
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Firm, Light, Clean
Around the world this fish is known as the high end Canned Tuna, but not in Hawaii. The Tombo is an integral part of the local diet and is an excellent solution to smaller portioning of loin steaks. Lighter in color than its cousin the Yellowfin, the Tombo sheens a beautiful Candy hue like a Pearl paint job on a classic car. When used in contrast of the deep red Yellowfin in a sashimi platter, Tombo stands on its own as a GIANT little Tuna.
Paper White, Succulent, Sweet, Light
A Hogfish is a Wrasse! Wrasse boasts one of the most delicate and moist flesh in the Florida waters. A species that has adapted a long snout to dig for mollusks in the sand and retrieve shrimps and crabs from within reefs and stone formations on the ocean floor. With a diet of Shellfish, Mussels and Clams, the natural sweetness of its prey lends that characteristic to the flavor of the Hogfish. As most have heard, shrimp contain cholesterol (the good type), the Hogfish has the ability to convert the cholesterol into pure fat that it stores as intramuscular fat. This contributes to moisture and oil in the flesh which translates to a silky and delicate mouth feel. Definitely different for whole fish presentation.
Ceviche, Steam, Saute, Pan Roast.
Creamy, Rich, Silky, Moderate
The Fish-As a natural inhabitant of the cold, crystal-clear waters of Spencer Gulf off the Eyre Peninsula in South Australia, Hiramasa Kingfish are locally fed year round in the clean, crisp Antarctic currents that flow freely from the Great Southern Ocean. Hiramasa is the Japanese word for the species, where it’s highly prized as a superb sashimi fish. Increasingly though, Hiramasa Kingfish is also being acclaimed for its extraordinary versatility; whether served as sashimi, cured, smoked, grilled, fried or roasted as a cutlet or poached as a fillet in broth. So it’s little wonder that the world’s leading chefs revere Hiramasa Kingfish for its exquisite flavour, texture and consistency and have come to rely on fresh deliveries of it twice weekly, 52 weeks of the year. Local pride, careful Australian nurturing and global recognition make it easy to see why award-winning Hiramasa Kingfish is indeed, The King of Kingfish. Hiramasa Kingfish is renowned for being one of the finest eating fish in the world. Its firm white-to-pale-pink flesh boasts a fresh, sweet and clean flavor that’s superbly moist and silky unadorned as sashimi, yet rich enough to hold its own when paired with more robust ingredients and flavors, including meat. Its broad-flaked texture and minimal bone structure is also favored by leading restaurant chefs for its easy eating, consistently high standard and exquisite mouth feel. The skin crisps brilliantly too, reflecting its higher fat content. All of which means that Hiramasa Kingfish is a fish for every season; performing magnificently as a warming winter dish as well as clean, classic summer fare. Whether it’s haute cuisine or haute casual, Hiramasa Kingfish’s versatility makes it a veritable palette for the palate.