Turbot Direct Import

Orange Roughy has a brilliant flake that is rivaled only by the highest quality in Snappers, Groupers, Sea Bass and Sea Bream. It has a luxurious moisture content that comes from an incredibly deep habitat. Found nearly 4000 feet below the ocean's surface, the Orange Roughy is a cold water dweller that packs on the fat for survival. This translates to enormous succulence. Its fillet shape is reminiscent of Tai Snapper and other Sea Breams. It has a mild and sweet flavor that accepts a multitude of light herb and spice combinations, and graciously plays off of vinaigrettes and butter sauces. It sears well and is applicable in almost every cooking method.

Red Gurnard have a slim slightly tapering fillet. They are Portioning perfection. Red Gurnard have a beautiful ability to fit Tapas and Small Plate architecture. Red Gurnard have a unique sweetness and complexity that can only be found in Gurnards and Sea Robins. Red Gurnard have a very delicate cooked texture and a brilliant white color. This species is a favorite in Very Upscale French Restaurants. 
Saute, Poach, Sear, Broil, Bouillabaise.

Kampachi are a dusky color with light amber/olive stripes down their sides. Their upper bodies and lower fins tend to be a dark blue-green to brown, with a much lighter underbelly that can appear almost lavender. Average size is around 6lb. Whole fish are perfect for roasting, poaching or steaming. Fillets are excellent raw (sashimi, crudo, ceviche) or a good choice for grilling, pan searing or steaming.