Yellowfin Florida Direct

Greater and Lesser Amberjacks have a great "Oil" to the flesh. They cook up firm with a very silky texture. Wild Amberjacks are leaner than farmed Hamachi and Hiramasa, but hold up to more expensive farmed products in flavor and usability. Amberjacks are an undersung species and have a reputation for parasitic activity in the flesh. If parasites are found they are easily removed and also pose no threat to humans. This is a reputation that is not as deal breaker. Amberjack receive high heat cooking very well and marinate beautifully. Sear, Broil, Grill, Smoke.

Very delicate. Can be over cooked without consistent heat and monitoring. The Culinary aspect of Scampi is its own reward when cared for in this manner. The meat of a lobsterette is extremely delicate, and has the complex sweetness found in New Zealand Shellfish. Poach, Saute, Roast, Blanch.

The Red Snapper is member of the Lutjanidea or Snapper Family, which are known in English as Snappers, and in Mexico as Pargo and Huachinango. A highly-prized game fish, the Red Snapper is distinguished by an overall bright red or sometimes a dark pink color, predominant on the head, back, and all fins, which gradually turns into white with a silvery sheen on the lower part of the body. It has a relatively "smooth" and streamlined appearance, as compared to most other Snappers.