Mangrove/Black
Mangrove Snapper is a "locals" favorite in Florida and the Caribbean. Moderately Robust.
Lean, Succulent, Clean
Quick Facts
Commonly Known As:
Black Snapper, Grey Snapper, Mango Snapper
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Species Name
Snapper
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Latin Name
Lutjanus griseus
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Origin
Coastal Florida Atlantic & Caribbean
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Harvest Method
Hook & Line
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Range & Habitat
South Atlantic & Caribbean
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Producer
St Pete Fleet
Range & Habitat
St Pete Fleet
St Petersburg Fleet - Jutting between the pristine waters of the Gulf Of Mexico and the vast span Atlantic Ocean, Florida Vessels have the best of both worlds. Day Boat and Long Line Fisheries produce a bounty of tropical species as well as migratory predators and pelagic species.
Ask any fish monger about procuring Gulf species and he’ll mention St. Petersburg, Florida (“St. Pete” for short). Vast varieties of fin-fish ranging from tuna and swordfish to groupers and snappers are distributed through this historically-rich region of the Florida coastline. Expect to also see a robust selection of Keys-caught species like yellowtail snapper, Caribbean Red Snapper and Hogfish to come through St. Pete. It’s regionally situated in a perfect location for national distribution and with our Q&A in place, it’s always top quality.
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Chefs love our Huon Trout because it is an oiler fish and marbles well. A very nice alternative to salmon and the unique point of difference for that consumer that is chasing a higher level experience. Why 'not all trout is Huon' Ocean Trout: Low Stress: We have some of the lowest stocking densities in the world - with less than 1% ratio of fish to water in the pens. Well Nourished: Our centralised feeding operations/technology (we feed all our pens across our operations from here in the office) allows us to ensure our fish are fed when they are hungry, and feeding it automatically stops when they have had enough (through our own IT developed pellet recognition software - results in minimal environmental impact of fish feed on the sea floor) Raised with Sustainable Practices: Peter and Frances have always taken the view that we've been here for 33 years and if we do not look after the environment - we will not be here for another 33 years. Everything we've done is to ensure the sustainability of our industry. Beautiful marbling of the Huon Ocean Trout creates a rich but smooth flavor and suitable for sashimi or cooked dishes.
Silky, Rich, Moist, Light
The Green Barred Snapper has a beautiful Green, Brown, and Tan color. It has an edible skin that crisps very well. Light flavor, yet a succulence that mirrors Pacific Rock Cod. It cooks to a paper white and is versatile in application. Green Barred Snapper is a great substitute to more expensive white flakey fish. Saute, Pan Roast, Grill, Poach.
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.