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Species Name
Snapper
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Latin Name
Etelis Corusacans
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Origin
Hawaiian Islands
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Harvest Method
Hook & Line
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Range & Habitat
Southern Pacific & Hawaii
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Producer
The Hawaiian Fleet
Range & Habitat
Light, Clean, Flakey, Lean
Pride of the Chattam Islands, the Blue Cod is exclusive to New Zealand. The Blue Cod can live up to 17 years and dines in the shallow shores of the Northern Islands. The Blue Cod feeds on abundances of shellfish and in turn has a sweet crab-like flavor with a lean yet succulent texture.
Meaty, Moist, Creamy
The lean, boneless, firm flesh of the Russian Sturgeon (Acipenser gueldenstaedtii) has a delicate, mild flavor and is an excellent source of Omega 3s. It can be grilled, sautéed, baked, barbecued, poached or fried. It stands up to the boldest of preparations and is almost impossible to over-cook. Sturgeon should rest for 24 – 48 hours after harvest. This species of sturgeon produces the coveted Ossetra caviar. Atlantic and Siberian sturgeon also are available on a limited basis.
Buttery, Silky, Rich
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.