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Species Name
Lobsterette
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Latin Name
Metanephrops challengeri
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Origin
New Zealand Deep Ocean
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Harvest Method
Net Caught
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Range & Habitat
New Zealand & Australia
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Producer
SFS Partnership
Range & Habitat
Earthy, Clean, Mild, Moist
Sheepshead are the largest fish in the Porgy Family. Sheepshead gets their name from rows of flat teeth that line their mouths, resembling Sheep's teeth. The specialized teeth structure are paramount in acquiring the Sheepshead's favorite foods. The Sheepshead Porgy eat primarily Oysters, Barnacles, Clams and Fiddler Crab. This translates to an earthy complex ocean flavor that pairs well with many larger flavors. Mushrooms and Oak-full wines come to mind. Sheepshead Porgy have the characteristics of many Snapper with a larger flake. Treat as any favorite Snapper when preparing. Saute, Roast, Grill, Sous Vide.
Sweet, Firm, Clean
Baja Bays are some of the rare fresh bay Scallops found in our domestic market place. In general, the only fresh Bay Scallop produced in the States is the Nantucket Bay Scallop available in small numbers from November through March. The “Sea of Cortez” Bay scallop is again a “Hand Harvested” product, landed by Divers in shallow waters off the coast of Baja. The shucked abductor muscle grades between 60-80 counts per pound. Ceviche, Gratin, Crudo, Saute.
Crunchy, Firm, Sweet
Geoduck in the Nisqually Language means dig deep. The Geoduck is the largest of the burrowing clams and has a long "Trunk-like" body that protrudes from its shell. A very sweet flavored Clam, it is perfect for Sashimi to Sous Vide. Sashimi, Braise, Stew, Sous Vide.