Moonfish Hawaiian

Anchovies are a family (Engraulidae) of small, common salt-water forage fish. Anchovies are native to the Mediterranean and thus very popular in the local cuisine. When preserved by being gutted and salted in brine, matured, and then packed in oil or salt, they acquire a characteristic strong flavor. The miniscule scales are virtually non-existent and the skin is perfectly edible.

The Flame Snapper inhabit the rocky deep off the coast of Australia. They are known to live up to 1300 feet below the surface. The cold depths of their range produce a clean and moist protein that rivals any Snapper in their sweet and rich profile. Typically a larger Snapper, the Flame Snapper produces a very versatile fillet. The thickness allows perfect portioning and a remarkable plate presentation. The Flame Snapper also provides a beautiful deep pink to red skin that crisps wonderfully. The skeleton offers a clean yet rich ingredient for stocks, consommes, and fumets.

Well, the Kingklip of the Gulf of Mexico and Southern Atlantic is actually a Bearded Brotula, but that name won't sell specials. So Kingklip emerged the same way Orange Roughy replaced Slimehead. The Brotula is family of its own with a flavor and texture that is extremely similar to Grouper. Often called "Poor Man's Grouper", the Kingklip is a fish that inhabits great depths and often packs on "fat" to regulate body temperature. As we know, this is a great asset to food fish. A rich diet of crustacean, mollusks, and other invertebrates give the Kingklip a sweetness that is often lacking in species that feed primarily on other fish. Kingklip is a diverse ingredient that lends itself to a multitude of preparations. Its close textural comparison to Grouper, and even larger Snapper, allows many of the most popular applications to easily transpose onto the use of Kingklip.