
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
Sweet, Light, Flakey, Moist
Red Snapper have been the source of many species identification disputes in the culinary world. Buying SeafoodS.com Snapper can alleviate any concerns about truth in menu. Steam, Ceviche, Saute, Broil.
Paper White, Mild, Flakey, Moist
California Halibut falls comfortably between Alaskan Halibut and Large Summer Flounders. That gives it a well recognized marketability to anyone across the country and beyond. The California Halibut have wide thick fillets that are perfect for high heat cooking methods. California Halibut stand alone in the Halibut realm as a light, delicate and clean flesh that works in a multitude of applications. A favorite in Ceviche, the California Halibut has the moisture content to stay creamy, but lower fat contents to keep the Ceviche clear. It also has a great propensity for buttery sauces, vinaigrettes, gastriques, and broths.