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Species Name
Smoked Salmon
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Origin
Scotland
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Harvest Method
Hook & Line
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Range & Habitat
Europe
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Producer
Range & Habitat
Ocean Flavor
Redfish is a phenomenal Center of the Plate species. The Flesh has large loose flakes that are packed with moisture and a clean ocean flavor. The Skin crisps wonderfully and has a "Fish Bacon" appeal. The Redfish has as many culinary application as the imagination will allow. The fish is very forgiving to high heat applications and "Green" Line Chefs. This is a very recognized "Blackened" Species. Thanks Chef Prudhomme.
Clean, Complex Earthine
The Red Grouper is a very versatile species. It is an opportunistic eater and gains a brilliant flavor. Sweet like Crab and earthy like Mollusks. Ceviche, Steam, Saute, Pan Roast.
Robust, Complex, Creamy, Silky
The Boston Mackerel contains as much as twice the Omega 3 Fatty Acids than Salmon per weight. The Boston Mackerel is the highest sought Sashimi and Sushi Mackerels or "Saba". The high levels of oils and robust flavors are considered key to many Sushi experts. Boston Mackerel has plenty of "Red Meat" that have a complex ocean flavor and a multitude of applications. Sashimi, Sushi, Poach, Saute, Grill