Petrale
Quick Facts
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Species Name
Sole
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Harvest Method
Hand Cultivated
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Range & Habitat
Western United States
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Producer
Range & Habitat
Sanford Ltd King Salmon
In the southern most inhabited island of New Zealand, Stewart Island, where the water is cool and clean all year round we farm raise Chinook or King Salmon. Our natural breeding program produces eggs that are grown out to young fry at our two hatcheries located on two of the largest and cleanest rivers that have their origins in the snow fed glaciers in the Southern Alps of New Zealand - the Clutha and Waitaki rivers.
King salmon flesh is an attractive dark pink to red colour. Its oil content is higher than any other salmon and it is a rich source of Omega-3 fatty acids.
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8 oz Salmon portions. South America portions packed in 5 lb map otr trays. Price quote range per lb with seasonal availability and cap.
Tender, Light, Moist
Tai has a host of species attached with the moniker. This is the Pagrus auratus from New Zealand. It is a Porgy/Sea Bream that has a beautiful pink hued skin that is wonderfully edible. The flesh is a soft light pink that cooks to paper white, and is mild, sweet, and "fluffy". Applications are limitless! Menu as Tamure, Tai, Madai, Kodai, Red Sea Bream, or Porgy and your guests will revel in its versatility. Sashimi, Saute, Broil.
Moist, Mild, Creamy
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.