-
Species Name
Wreckfish
-
Latin Name
Polyprion americanus
-
Origin
Rhode Island through South Carolina
-
Harvest Method
Hook & Line
-
Range & Habitat
North Atlantic & New England
-
Producer
SFS Partnership
Range & Habitat
Mild, Sweet, Creamy
Live catch methods produce a very firm flesh when fresh and a beautiful cooked product. "Fat" levels of the Black Cod ensure delicate, moist, and mild dishes. The firmness is that of Halibut with a gorgeous flake. The Black Cod lends itself to multitude of cooking applications and is a great "sponge" for marinades and brines. Poach, Steam, Saute, Pan Roast.
Super Sweet
King Crab is the highest regarded Decapod Crustacean in Fine Dining. True Alaskan King Crab are a delicacy beyond reproach. Unlike Tanner, Blue, Dungeness, and Jonah crabs, the Alaskan King Crab is a "Monster". With some individual legs weighing over a pound, the Alaskan King Crab is an awe inspiring guest experience. Not only is it a dining spectacle, the Alaskan King Crab offers one of the Sweetest proteins on the planet. Buttery textures, sweet flavors, gorgeous coloring, ample sizes, and all around "Feast" appeal, "Crown" Alaskan King Crab at the pinnacle of seafood. Boil, Steam, Grill, Roast.
Mild, Textural, Clean
Longfin Squid are an inshore species and are readily available for National distribution. The Longfin Squid is a sweet and clean flavored species, and when properly cooked, can deliver one of the most tender textures in Cephalopod Dining. Grill, Fry, Saute, Stuff, Sous Vide.