Scamp Florida
Scamp is considered the most tender of the market Groupers.
Moist, Succulent, Sweet, Light
Quick Facts
Commonly Known As:
Scamp, Black Grouper (though untrue)
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Species Name
Grouper
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Latin Name
Mycteroperca phenax
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Origin
Florida Atlantic & Caribbean Sea
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Harvest Method
Hook & Line
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Range & Habitat
South Atlantic & Caribbean
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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.
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Eel is best cooked if it is already skinned, gutted or butterflied, and cut into small chunks. Eel should not be eaten raw and is best served with an acidic sauce (using lemon, vinegar, capers, or tomatoes) to counter the rich meat.
Sweet, Light, Paper White
Gigged Fluke has a phenomenal quality. The Gig instantly kills these fish and leaves the flesh very tender. The quick turn around on a Gig trip ensures the freshest available. Fluke generally flake perfectly with a great moisture content. Left Eyes are genetically predisposed to hold fattier flesh as they are closely related to Halibuts.
Sweet, Lobster-like
Sweet and a perfect mix of Lobster and Shrimp Flavors. The Meat of the Spot Prawn has a phenomenal "SNAP" and finishes very silky. The Spot Prawn inhabit deep water and pack on "fat" to regulate body temperature. This translates to a beautiful product that interacts with dry cooking methods to retain "fat" in the finished dish. Broil, Grill, Roast, Saute, Crudo, Sushi, Ceviche.