Meagre Suzuki

Tasmanian Atlantic Salmon possess a very rich fat content. Tasmania Salmon present beautifully and are leagues above commodity aquaculture facilities. Tasmanian Atlantic Salmon will behave similar to higher end wild Salmons in the marketplace, with color, flavor, and silkiness. The Tasmanian Atlantic Salmon have a naturally derived color and sugar content that caramelizes phenomenally with a brilliant center of the plate presentation. Prepare Tasmanian Atlantic Salmon with the same care and application as wild Alaskan species. The results are astounding, and the availability is much more consistent.

A reasonable resemblance to the fillet shape of Sea Bream and Snapper, however, the Blackgill surpasses those species in "Fat". The Blackgill is a deep water species that packs on "fat" to regulate body temperature. This translates to an incredible silkiness and succulence. The Paper White Cooked flesh is mild and slightly firm with incredible flake. The Blackgill is clean and opaque raw and is a formidable Sashimi and Sushi choice. With all of the creaminess of Tai and Madai, the Blackgill holds up to the most educated palates. Sashimi, Ceviche, Saute, Broil.

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.