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Species Name
Sea Bream
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Latin Name
Pagrus auratus
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Origin
North Island New Zealand
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Harvest Method
Ikijime
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Range & Habitat
New Zealand & Australia
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Producer
Range & Habitat
Creamy, Buttery, Silky
The King Salmon species makes up less than 0.5% of the global Salmon population, yet is regarded by many as the pinnacle Salmon species. King Salmon boast bright silver skin. They have a rounder mid-section in comparison to the longer, thinner body of the common Atlantic Salmon species, resulting in a generous fillet. King Salmon have a bright, vibrant orange flesh colour, which contrasts attractively with the marbled fat lines for unsurpassed plate appeal. King Salmon are naturally high in healthy Omega-3s – up to twice that found in Atlantic Salmon. This also greatly reduces the risk of over-cooking as the higher oil content keeps the Salmon moist.
Earthy, Tender, Moderate, Silky
Scorpionfish have a moderate flavor in raw preparations. They have a very tender, silky mouth feel and have a beautiful pink flesh with red skin. The great part of bringing in whole Scorpionfish are the BONES. The most complex flavorful broth. The Scorpionfish is 1/5 a Bouliabase.
Sweet, Mild, Silky, Pink
"Tai" is the Crown Jewel in Sashimi. Revered for its flavor, texture and color. The highest quality is obtained in Ikijime, and it shows. Brilliant red skin and a beautiful pink flesh. The Red Snapper is slated as a celebration fish in many parts of Japan, and considered a luxury. Celebrate your own kitchen with this beautiful species.