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Species Name
Striped Bass
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Latin Name
Morone saxatilis
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Origin
Atlantic Coast Line
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Harvest Method
Hook & Line
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Range & Habitat
North Atlantic & New England
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Producer
New England Fleet
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.
Creamy, Rich, Silky, Moderate
The Fish-As a natural inhabitant of the cold, crystal-clear waters of Spencer Gulf off the Eyre Peninsula in South Australia, Hiramasa Kingfish are locally fed year round in the clean, crisp Antarctic currents that flow freely from the Great Southern Ocean. Hiramasa is the Japanese word for the species, where it’s highly prized as a superb sashimi fish. Increasingly though, Hiramasa Kingfish is also being acclaimed for its extraordinary versatility; whether served as sashimi, cured, smoked, grilled, fried or roasted as a cutlet or poached as a fillet in broth. So it’s little wonder that the world’s leading chefs revere Hiramasa Kingfish for its exquisite flavour, texture and consistency and have come to rely on fresh deliveries of it twice weekly, 52 weeks of the year. Local pride, careful Australian nurturing and global recognition make it easy to see why award-winning Hiramasa Kingfish is indeed, The King of Kingfish. Hiramasa Kingfish is renowned for being one of the finest eating fish in the world. Its firm white-to-pale-pink flesh boasts a fresh, sweet and clean flavor that’s superbly moist and silky unadorned as sashimi, yet rich enough to hold its own when paired with more robust ingredients and flavors, including meat. Its broad-flaked texture and minimal bone structure is also favored by leading restaurant chefs for its easy eating, consistently high standard and exquisite mouth feel. The skin crisps brilliantly too, reflecting its higher fat content. All of which means that Hiramasa Kingfish is a fish for every season; performing magnificently as a warming winter dish as well as clean, classic summer fare. Whether it’s haute cuisine or haute casual, Hiramasa Kingfish’s versatility makes it a veritable palette for the palate.
Chefs love our Huon Trout because it is an oiler fish and marbles well. A very nice alternative to salmon and the unique point of difference for that consumer that is chasing a higher level experience. Why 'not all trout is Huon' Ocean Trout: Low Stress: We have some of the lowest stocking densities in the world - with less than 1% ratio of fish to water in the pens. Well Nourished: Our centralised feeding operations/technology (we feed all our pens across our operations from here in the office) allows us to ensure our fish are fed when they are hungry, and feeding it automatically stops when they have had enough (through our own IT developed pellet recognition software - results in minimal environmental impact of fish feed on the sea floor) Raised with Sustainable Practices: Peter and Frances have always taken the view that we've been here for 33 years and if we do not look after the environment - we will not be here for another 33 years. Everything we've done is to ensure the sustainability of our industry. Beautiful marbling of the Huon Ocean Trout creates a rich but smooth flavor and suitable for sashimi or cooked dishes.