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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
Paper White, Mild, Very Flakey
Turbot is the pinnacle of left-eyed flat fish. A Culinary marvel that provides applications that are only limited by imagination. We offer this fish imported directly just out of rigor and extraordinarily fresh. The Turbot has a rich history of fine dining around the world and grace the menu of many Michelin Star Rated Restaurants.
Poach, Bake, Saute, Pan Roast
Silky, Rich, Moist, Light
The Green Barred Snapper has a beautiful Green, Brown, and Tan color. It has an edible skin that crisps very well. Light flavor, yet a succulence that mirrors Pacific Rock Cod. It cooks to a paper white and is versatile in application. Green Barred Snapper is a great substitute to more expensive white flakey fish. Saute, Pan Roast, Grill, Poach.
Light, Moist, Flakey
Gold Spotted Sand Bass have a Light, Clean Flavor with a medium flake. The fish are hand line caught about 200-500 ft. deep. Great portion yields on 1-3 lb. fish. Skin is light flavored and crisps nicely. A wonderful alternative to more expensive Snappers and Sea Bass. Sauté, Pan Roast, Poach.