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Species Name
Snapper
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Latin Name
Lutjanus peru
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Origin
Gulf of California
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Harvest Method
Hook & Line
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Range & Habitat
Southern Pacific & Hawaii
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Producer
Baja Peninsula Fleet
Range & Habitat
Mild, Buttery, Firm, Toothsome
Red Abalone are 3-4 inches in width and contain about 6 pieces per pound in shell. The meat can be relaxed by cleaning the Abalone down to the "Foot". Place the meat onto a cutting board and gently pound until the meat is tender. For Sashimi, slice across the grain for the perfect bite. This is a "Fine Dining" Phenom. Give your team a chance to work with a stellar Red Abalone. Sashimi, Ceviche, Stir fry, Sous Vide
Firm, Light, Clean
Around the world this fish is known as the high end Canned Tuna, but not in Hawaii. The Tombo is an integral part of the local diet and is an excellent solution to smaller portioning of loin steaks. Lighter in color than its cousin the Yellowfin, the Tombo sheens a beautiful Candy hue like a Pearl paint job on a classic car. When used in contrast of the deep red Yellowfin in a sashimi platter, Tombo stands on its own as a GIANT little Tuna.
Light, Clean, Tender, Silky
The Alfonsino is a distant Cousin to the Sumatra Fighting Fish, a salt water Beta. They are more closely related to Hawaiian Ehu. The Fish are 5-7 lbs at their largest. Alfonsino have been described as "Melt in Your Mouth".