Mortons Alaskan

Skate is in the ray family and essentially the wing is used in cooking. They have a unique striation in the flesh that produces more of a "shred" than flake. The flesh is very soft and has a line of cartilage running down the muscle striation. The "Fillet" typically refers to a wing that is free of skin and cartilage. "Peeled" refers to skin off cartilage in, and "Whole" is skin on cartilage in. SeafoodS.com offer all forms of Skate wing. Saute, Fry, Broil, Stuff.

Bluenose Antarctic Butterfish is a midsized species with phenomenal Fat. Many Fine Dining restaurants go to Bluenose as AK Halibut season ends. A very mild, white flesh that has large flakes and abundant moisture. Culinary applications mirror favorite Halibut recipes. Sear, Saute, Pan Roast, Poach, Broil.

Bigeye is a deeper swimming species, and, for natural reasoning, contains higher fat contents that Albacore, Yellowfin, and Skipjack Tunas. Bigeye is noted for its deep color, and softer flesh. The larger the Bigeye, the higher the fat content. It is perfect for raw application, and caramelizes very well in high heat cooking.