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Species Name
Stone Bass
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Latin Name
Polyprion Oxygeneios
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Origin
New Zealand
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Harvest Method
Hook & Line
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Range & Habitat
New Zealand & Australia
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Producer
Range & Habitat
Sweet, Buttery, Earthy
Red crawfish dominate most farms, especially in south Louisiana and in most places in the Atchafalaya Basin. White crawfish are slightly more plentiful on north Louisiana farms and in Mississippi River overflow swamps. Most crawfish are harvested between December and June, but March, April and May are the peak months in Louisiana.
Delicate, Clean, Fresh
Known as “the Norwegian Miracle,” the name “Skrei” comes from old Norse word for “the wanderer.” Thought to be one of Norway’s first exports, its annual arrival enabled people to inhabit far north areas of Norway when other food wasn’t available. Today, Skrei comes from one of the world’s largest and most sustainably managed cod stocks. Only 10% of over 400 million migrating cod are caught and branded Skrei. In Norway, it’s also known as the “Valentine’s Fish” as a Skrei has prepared its whole life to make the journey to meet its mate at the spawning grounds where it’s caught. To be certified Skrei, Norwegian cod must be caught, packed and processed in accordance with Skrei's strict quality standard.
Moist, Flakey, Clean
Like all Rockfish, the Bocaccio boast paper white flesh with bright bloodlines. The moisture is abundant, and for the guest who demands light, white, and flakey, this fish is the perfect fit. Substitute this for Grouper, Snapper, and with careful preparation, Black Cod.