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Species Name
Crab
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Latin Name
Callinectes sapidus
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Origin
Chesapeake Bay
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Harvest Method
Hand Cultivated
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Range & Habitat
Eastern United States
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Producer
SFS Partnership
Range & Habitat
Moist, Mild, Sweet
What can be said about Alaskan Halibut that you haven't heard from your own voice while eating it? MMMMMMMM usually sums it up. The thick translucent fillet offers a culinary canvas that is rivaled by only a handful of other species. The Alaskan Halibut is one of the most recognized Food Fish in Fine Dining. The applications of Alaskan Halibut is limitless and one that you can "Experiment" with all available resources. Alaskan Halibut Boasts some of the highest fat contents in any "White" fish. This translates to extreme moisture and silkiness. The Alaskan Halibut is very forgiving to high heat and "Green" Line Chefs. SeafoodS.com is dedicated to being your Number One Resource for the best Alaskan Halibut. Poach, Saute, Grill, Broil, Sashimi, Ceviche.
Firm, White, Flakey, Sweet
Pacific Triggerfish are renowned for their "Sweetness". A viracious eater of Shellfish, mostly Crab, lend a delightful light flavor. The strong currents of its environment give this fish a firm texture, but the cooked flesh is as flaky as any available. Trigger works very well with fruits and acids. Butter loves Trigger also.
Succulent, Mild, Clean, Moist
A reasonable resemblance to the fillet shape of Sea Bream and Snapper, however, the Rockfish surpasses those species in "Fat". The Rockfish is a deep water species that packs on "fat" to regulate body temperature. This translates to an incredible silkiness and succulence. The Paper White Cooked flesh is mild and slightly firm with incredible flake. The Rockfish is clean and opaque raw and is a formidable Sashimi and Sushi choice. With all of the creaminess of Tai and Madai, the Rockfish holds up to the most educated palates. Sashimi, Ceviche, Saute, Broil.