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Species Name
Squid
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Latin Name
Loligo pealei
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Origin
Rhode Island
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Harvest Method
Net Caught
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Range & Habitat
North Atlantic & New England
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Producer
New England Fleet
Range & Habitat
Light, White, Flakey, Sweet
Ehu are very popular in Hawaiian food fish markets. With incredible sweetness and a paperwhite appearance in cooking, the species have a beautiful plate presentation. The Ehu is a great alternative to more expensive Snappers and Sea Bass. Ceviche, Sushi, Saute, Pan Roast, Broil.
Enlightened management measures are fundamental to any lobster fisheries self-sustainability and should always be the first choice when considering methods for increasing or preserving stock levels. Current Irish lobster fishery regulations include: a) A minimum size for the lobsters landed which is a carapace length of 87 mm. b) Ban on the landing of lobsters that have been “V” notched or have a mutilated tail fan. c) Prohibition of capture of lobsters by SCUBA diving, and d) Licensing of all commercial fishing vessels. A Restaurant Ready Whitewater Mussel trade or Big One Mussel is a bottom cultured product fished from the cool waters of New England. Post-harvest, the mussels are shipped to our facility located on Narragansett Bay, Rhode Island where the Restaurant Ready process begins.
Silky, Moist, Umami, Sweet
King Salmon is one of the most Marketed Species of fish in the world. Wild and typically labeled "sustainable", the King Salmon has a place on anyone's menu. A chef's application to this fatty, silky, rich flesh is only limited by the creativity demanded by their patrons. King Salmon, whether Ivory or Red, have some of the most celebrated health benefits in the nation. Omega 3 Fatty Acids are the utmost identified nutrient in seafood. Grab A "Big Boy" for your specials board direct overnight. Grill, Saute, Sashimi, Sous Vide, Smoke.