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Species Name
Salmon
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Latin Name
Salmo salar
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Origin
Macquarie Harbour, Tasmania
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Harvest Method
Hand Cultivated
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Range & Habitat
New Zealand & Australia
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Producer
Range & Habitat
Rich, Succulent, Tender, Rich
Monkfish is arguably the most unique texture in seafood. When prepared correctly Monkfish is most resemblant of Atlantic Lobster meat. Though versatile in preparation methods, many culinarians enjoy a slow application. Monk Tail "Osso Bucco" is a very recognized dish in American and European dining. Monkfish are predominantly sold "tails only". The tail is virtually the only usable part of the fish.
Sweet, Moist, Flakey
The Bigtooth Corvina resemble Redfish, cut out like Grouper, and taste like Snapper - for a fraction of the cost. This is a large flake, moist, and sweet food fish that strongly represents the bounty of the pristine Southern Atlantic. The similarities in the plate presentation between Bigtooth Corvina and other Florida fine dining species are uncanny. If you are looking for a great species that makes a statement while running a great food cost, look to Bigtooth Corvina.
Paper White, Sweet, Flakey, Mild
Golden Tilefish grow quite large, with market sizes ranging from 10-20 lbs. They produce a beautiful "Baseball" cut with a gorgeous yellow dotted edible skin. Golden Tilefish feed almost exclusively on Crab, Shrimp, Clams, and other shellfish. This translates to a very sweet and moist flesh that cooks to a paper white. The cooked flesh flakes to a large, almost crab like, piece.