Wild Black Gold

The Mano de Leon or “Paw of the Lion” is aptly named by Latino fishermen for the scallops large size and orange coloration similar to that of a lions paw. These scallops have absolutely no chemical and are tacky and they glisten.  When cooked slightly medium, they are moist and have a distinct flavor reminiscent of the ocean.  This scallop is a fantastic compliment to any menu and will wow your customers.

Golden Tilefish grow quite large, with market sizes ranging from 10-20 lbs. They produce a beautiful "Baseball" cut with a gorgeous yellow dotted edible skin. Golden Tilefish feed almost exclusively on Crab, Shrimp, Clams, and other shellfish. This translates to a very sweet and moist flesh that cooks to a paper white. The cooked flesh flakes to a large, almost crab like, piece.

Like other premium Hawaiian snappers, Uku has a clear, pale pink flesh that is delicately flavored. The oil content is high, the flake is medium and the moisture content is moderate. Some local chefs argue the Uku has a slightly fuller flavor than the sub-tile Opakapaka. The sashimi grade flesh will take high heat well and firm and tighten once heat is applied. The Uku is a handsome fish which reminds me of the Eastern Seaboard Black Bass. It has a lighter colored grey skin, friendly looking eyes and a stream-lined head with a masculine jaw-line that appears to smile at you.  Uku harvested during the summer spawning season is often rich in natural fat, a desirable attribute for any sashimi application. Uku is one of the few cool to warm water temperature snappers that is safe to serve raw.