Red Florida
Red Grouper are smaller, strong-swimming Groupers. This lends to a flakey lean texture. Moderately Robust.
Clean, Complex Earthine
Quick Facts
Commonly Known As:
Red Grouper
-
Species Name
Grouper
-
Latin Name
Epinephelus morio
-
Origin
Madeira Beach, Florida
-
Harvest Method
Hook & Line
-
Range & Habitat
South Atlantic & Caribbean
-
Producer
St Pete Fleet
Range & Habitat
St Pete Fleet
St Petersburg Fleet - Jutting between the pristine waters of the Gulf Of Mexico and the vast span Atlantic Ocean, Florida Vessels have the best of both worlds. Day Boat and Long Line Fisheries produce a bounty of tropical species as well as migratory predators and pelagic species.
Ask any fish monger about procuring Gulf species and he’ll mention St. Petersburg, Florida (“St. Pete” for short). Vast varieties of fin-fish ranging from tuna and swordfish to groupers and snappers are distributed through this historically-rich region of the Florida coastline. Expect to also see a robust selection of Keys-caught species like yellowtail snapper, Caribbean Red Snapper and Hogfish to come through St. Pete. It’s regionally situated in a perfect location for national distribution and with our Q&A in place, it’s always top quality.
You Might Also Like These
Sweet, Light, Flakey, Moist
Red Snapper have been the source of many species identification disputes in the culinary world. Buying SeafoodS.com Snapper can alleviate any concerns about truth in menu. Steam, Ceviche, Saute, Broil.
Moist, Flaky, Rich, Buttery
Bluenose is one of the great New Zealand Food Fish. It inhabits deep offshore trenches, and produces some of the most succulent flesh from New Zealand waters. The deep water habitat forces the species to adapt to the environment. This translates to a rich "antifreeze" within the muscle structure. This "fat" is found in many of the world's most popular fish. King Salmon, Northern Halibut, Butterfish, and Black Cod all have this. Bluenose offers a clean and versatile fillet from market sizes ranging 10 to 25 lbs. The white fat in the muscle striations flake large and moist.
Moderate Fat, Creamy
Sockeye Salmon is the smallest of the Five Salmon Species. It has the most robust flavor and is very versatile. The sockeye possesses the reddest flesh from an almost exclusive diet of plankton. Even when cooked the sockeye’s flesh remains bright red. Sockeye ranks just behind Kings in Omega 3 Fatty Acids. Sockeye are an excellent heart-healthy food. Its full flavor and firm texture make it a favorite of the Salmon family. Grill, Broil, Saute, Poach, Steam, Tartare.