Turbot Direct Import

Red Porgy have the same great qualities as Tai Snapper, Red Snapper, and Dorade Royale. They are an undersung species that typically only get recognition from the Pacific variety. The Japanese have held the Porgy in high reguards for centuries. This is one of the most celebrated species in the Pacific, and the Atlantic holds an abundance. We bring them in directly from hook and line day boats and are available next day to your restaurant. Red Porgy have a wealth of culinary possibilities. Menu and prepare Red Porgy as you would any Sea Bream or Snapper.
Saute, Poach, Broil, Ceviche.

Monkfish is arguably the most unique texture in seafood. When prepared correctly Monkfish is most resemblant of Atlantic Lobster meat. Though versatile in preparation methods, many culinarians enjoy a slow application. Monk Tail "Osso Bucco" is a very recognized dish in American and European dining. Monkfish are predominantly sold "tails only". The tail is virtually the only usable part of the fish.

Harvested during a "Super" Moon and very low tides. This allows short exciting bursts of availability. Long Slender "Straight Razor" shaped with beautiful greens, browns, and cream colors throughout the shell. The fringe of the meat has a purple hue and the foot is an attractive cream color. The Razor Clam is perfect from Sashimi to Saute. Sashimi, Saute, Roast, Stew.