Pressure Bled Sushi Grade
Fluke has a beautiful paper white cooked flesh. Fluke boasts a sweet, light flavor.
Mild, Light, Paper White
Quick Facts
Commonly Known As:
Hirame, Sushi Fluke, Summer Flounder
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Species Name
Fluke
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Latin Name
Paralichthys dentatus
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Origin
New England
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Harvest Method
Hook & Line
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Range & Habitat
North Atlantic & New England
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Producer
SFS Partnership
Range & Habitat
SFS Partnership
SeafoodS.com takes the upmost pride in bringing locally-minded fisheries to your guests. Whether our products are shipped from Fishermen, Ranchers, Foragers, Artisans or Importers, it is our passion to deliver excellent product through perfect service to you and your guests.
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Mild, Moist, Paper White
Sow Hake have a close resemblance to Cod and Haddock with a larger flake and "Fluffier" texture. They inhabit extremely deep waters and rise to mid depth at night to feed. The Sow Hake are harvested during this time by Hook and Line "Jig" Day Boat Operators. Sow Hake are a delicate "softer" flesh than other New England Round Fish. They are, indeed, a highly sought species by "Local" minded New England Chefs. They contain high levels of fish "fat" to regulate body temperature. This translates to incredible moisture levels in the prepared flesh. The culinary application is vast. Think it and Hake will handle it. Poach, Saute, Broil, Grill, Salt-Cure, Smoke.
Succulent, Mild, Clean, Moist
A reasonable resemblance to the fillet shape of Sea Bream and Snapper, however, the Rockfish surpasses those species in "Fat". The Rockfish 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 Rockfish is clean and opaque raw and is a formidable Sashimi and Sushi choice. With all of the creaminess of Tai and Madai, the Rockfish holds up to the most educated palates. Sashimi, Ceviche, Saute, Broil.
Light, Clean, Moist, Flakey
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.