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Species Name
Cusk
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Latin Name
Genypterus blacodes
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Origin
Cooks Straight
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Harvest Method
Hook & Line
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Range & Habitat
New Zealand & Australia
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Producer
Range & Habitat
Paper White, Mild, Very Flakey
Turbot is the pinnacle of left-eyed flat fish. A Culinary marvel that provides applications that are only limited by imagination. We offer this fish imported directly just out of rigor and extraordinarily fresh. The Turbot has a rich history of fine dining around the world and grace the menu of many Michelin Star Rated Restaurants.
Poach, Bake, Saute, Pan Roast
Sweet, Moist, Tender
MSC Certified and Radiation tested, this is the pinnacle of Japanese Seafood. With an intricate sweetness, and abundant moisture, the Yesso Giant Scallop will sear, poach, broil and slice raw with little effort. Treat your guests and staff to a culinary "Giant". Let the MSC Certification and Radiation testing sell this product.
Silky, Moist, Umami, Sweet
The King Salmon species makes up less than 0.5% of the global Salmon population, yet is regarded by many as the pinnacle Salmon species. King Salmon boast bright silver skin. They have a rounder mid-section in comparison to the longer, thinner body of the common Atlantic Salmon species, resulting in a generous fillet. King Salmon have a bright, vibrant orange flesh colour, which contrasts attractively with the marbled fat lines for unsurpassed plate appeal. King Salmon are naturally high in healthy Omega-3s – up to twice that found in Atlantic Salmon. This also greatly reduces the risk of over-cooking as the higher oil content keeps the Salmon moist.