-
Species Name
Spearfish
-
Latin Name
Tetrapturus angustirostris
-
Origin
Hawaii & Open Pacific
-
Harvest Method
Hook & Line
-
Range & Habitat
Southern Pacific & Hawaii
-
Producer
The Hawaiian 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
Light, Clean, Flakey, Lean
Pride of the Chattam Islands, the Blue Cod is exclusive to New Zealand. The Blue Cod can live up to 17 years and dines in the shallow shores of the Northern Islands. The Blue Cod feeds on abundances of shellfish and in turn has a sweet crab-like flavor with a lean yet succulent texture.
Complex, Sweet, Creamy, Earthy
Natural Mussel spat is collected from mid to late summer on the long-lines and brought back to American Mussel. At American Mussel the spat is graded and mesh socks are loaded and returned to the farm in September and October for the growing process. By mid-spring, some of the crop is ready for the market and harvesting begins. Due to the growing process and the unlimited food supply, the shells are as pristine as possible, and the meat is the largest we have seen. The flavor is wonderfully sweet with a slight hint of that wonderful Narragansett Bay salinity. The clean blue shells have waves of gold radiating through.