-
Species Name
Snapper
-
Latin Name
Ocyurus chrysurus
-
Origin
Florida Keys
-
Harvest Method
Net Caught
-
Range & Habitat
South Atlantic & Caribbean
-
Producer
St Pete Fleet
Range & Habitat
Clean, Firm, Moderate
From whole fish, to wagon wheels, to steak ready loins, this cylindrical body has a great yield. Cutting waste, cutting butcher time, cutting cost. With the firm texture of the flesh, and abundant flavor, Shutome is phenomenal for grilling, light smoking, and broiling. It also caramelizes nicely in a searing application. It holds up fearlessly against powerful “sets” and spices.
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.
Mild, Light, Paper White
Nantucket Sushi 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. “Sushi” Fluke are the step above other smaller Flatfish in this regard and are comparable to tiny Halibut.