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Species Name
Tuna
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Latin Name
Thunnus albacares
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Origin
Hawaii
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Harvest Method
Hook & Line
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Range & Habitat
Southern Pacific & Hawaii
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Producer
Ocean Products
Range & Habitat
“This is the freshest salmon I’ve worked with, and the guests loved how it turned out.”
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Spotlighting
Marcos Uribe, Executive Chef
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Restaurant
Celadon, Napa Valley, California
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Dish
Pan Seared Togarashi-Crusted Ahi Tuna
Sweet, Light, Paper White
Mid Atlantic Fluke is a “Left- Eyed” Flatfish. They inhabit chilly waters. This results in a moist fish from body “fat”, that regulates their temperature, and protects the fish from cold environments. Mid-Atlantic Fluke are the step above Flounders in this regard and are comparable to tiny Halibut.
Rich, Buttery, Flakey, Silky
Faroe Island Salmon is SeafoodS.com's largest Atlantic species offerings. The fish are offered from the 15 to 17 lb mark to their largest, 22 lbs and up. The growing methods and extremely cold waters offer an insurmountable level of body fat. For any Chef who bases quality of Atlantic Salmon by Fat, Size, Consistency, and Sustainability; this is your Salmon!
Sear, Pan Roast, Grill, Tartare, Sashimi.
Sweet, Firm, Clean
Baja Bays are some of the rare fresh bay Scallops found in our domestic market place. In general, the only fresh Bay Scallop produced in the States is the Nantucket Bay Scallop available in small numbers from November through March. The “Sea of Cortez” Bay scallop is again a “Hand Harvested” product, landed by Divers in shallow waters off the coast of Baja. The shucked abductor muscle grades between 60-80 counts per pound. Ceviche, Gratin, Crudo, Saute.