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Species Name
Roughy
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Latin Name
Hoplostethus atlanticus
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Origin
New Zealand FOA 81
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Harvest Method
Net Caught
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Range & Habitat
New Zealand & Australia
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Producer
SFS Partnership
Range & Habitat
Highly prized for its excellent flavor and fine-textured, low fat flesh, Petrale sole can be prepared in almost any manner including sautéing, broiling, grilling and poaching. Petrale Sole, like other Flatfish, is a very soft, moist fish that is vulnerable to mushiness if cooked too long. Brevity of cooking time is essential.
Firm, Moderate, Moist
Opah is prized for its complex Ocean flavors. It is firm, yet moist, in many cooking applications. Processing Whole Fish in California, we have availability to some very specific cuts. Primarily the Back & Belly, or Rack is saught, but through a talented butchering aspect, we have secured the Cheeks as well. The "Tenderloin" and "Tri-Tip" are two very unique Cheek Cuts that is sure to make your guests very happy.
Tender, Sweet
Stone Claws are traditionally served chilled, cracked and exposed. The Meat of the Stone Claw is very tender and one of the sweetest in the sea. They also boast a beautiful "Ocean" flavor that compliments their sweetness.