Wild Black Gold

Ruby Snapper or Long Tail Red Snapper is most commonly known for its role as a special occasion delicacy to natives of the South Pacific. Nothing says “Happy New Year” like a sashimi extravaganza of moist silky Onaga. With its pink flesh and pleasing texture, Onaga offers a versatile range of preparation methods to make any occasion special. Sashimi, Ceviche, Steam, Saute, Broil.

Chefs love our Huon Trout because it is an oiler fish and marbles well. A very nice alternative to salmon and the unique point of difference for that consumer that is chasing a higher level experience. Why 'not all trout is Huon' Ocean Trout: Low Stress: We have some of the lowest stocking densities in the world - with less than 1% ratio of fish to water in the pens. Well Nourished: Our centralised feeding operations/technology (we feed all our pens across our operations from here in the office) allows us to ensure our fish are fed when they are hungry, and feeding it automatically stops when they have had enough (through our own IT developed pellet recognition software - results in minimal environmental impact of fish feed on the sea floor) Raised with Sustainable Practices: Peter and Frances have always taken the view that we've been here for 33 years and if we do not look after the environment - we will not be here for another 33 years. Everything we've done is to ensure the sustainability of our industry. Beautiful marbling of the Huon Ocean Trout creates a rich but smooth flavor and suitable for sashimi or cooked dishes.

The shell is solid and rotund, sculptured with numerous strong rounded radial ribs, overridden by crisp weak lamellae. Coloration is whitish, tinged at the posterior end with pale purplish-brown, and internally whitish, stained posteriorly with dark purplish-violet.