Vermillion B-Liner Apalachee Bay
Light ocean flavor with a sweet finish.
Sweet, Mild, Light, Flakey
Quick Facts
Commonly Known As:
B-Liner, Mingo Snapper, Pargo Cunaro
-
Species Name
Snapper
-
Latin Name
Rhomboplites aurorubens
-
Origin
Apalachee Bay
-
Harvest Method
Hook & Line
-
Range & Habitat
South Atlantic & Caribbean
-
Producer
St Mark's Fleet
Range & Habitat
St Mark's Fleet
ST. MARK'S FLEET- Just south of Tallahassee, in the heart of Florida’s “Big Bend” region is the port City of St Marks. Just one mile off of the Gulf of Mexico, our Appalachee Bay fishermen offload their prized catch and distribute nationwide next day.
Captains Andy and Johnny are brothers of a family that has fished Apalachee Bay and the Gulf of Mexico for six generations. They both captain a boat in the family’s five boat fleet. The most notable end result of their efforts is the renowned claw of the Florida Stone Crab. However, lest we forget the pristine Gulf Fish Species: Pot Trap Caught Black Sea Bass, Sweetlip Grunts and Octopus; Hooked Red Snapper, Mangrove Snapper, Black Grouper, Scamp Grouper, and Red Grouper. From their family to your staff, they provide one of the best Gulf programs out there.
FISHING VESSELS- Marion J., El Toro
You Might Also Like These
Moist, Mild, Creamy
A reasonable resemblance to the fillet shape of Sea Bream and Snapper, however, the Blackgill surpasses those species in "Fat". The Blackgill is a deep water species that packs on "fat" to regulate body temperature. This translates to an incredible silkiness and succulence. The Paper White Cooked flesh is mild and slightly firm with incredible flake. The Blackgill is clean and opaque raw and is a formidable Sashimi and Sushi choice. With all of the creaminess of Tai and Madai, the Blackgill holds up to the most educated palates. Sashimi, Ceviche, Saute, Broil.
Moderate, Lemon Finish
Wild Cobia are typically caught larger than 20 lbs. The Wild Cobia eat eel and swimmer cab. This allows for a sweet and complex flavor that is comparable to nothing else. In the early part of the year Cobia have a intramuscular "fat" content that mirrors your favorite pork. Grill, BBQ, Smoke, Pan Roast, Sous Vide.
Light, Mild, Flakey, Fluffy
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.