Australian King Prawn

Royal Reds are a deep fathom species that are relatively new to the National Market. The sheer depth has kept the Shrimpers from exploiting the species. They have been celebrated in the local markets for a bit longer and could be regarded a "Best Kept Secret". The Royal Red Shrimp have the "Snap" of White Shrimp with a creamier and sweeter finish.

California Halibut falls comfortably between Alaskan Halibut and Large Summer Flounders. That gives it a well recognized marketability to anyone across the country and beyond. The California Halibut have wide thick fillets that are perfect for high heat cooking methods. California Halibut stand alone in the Halibut realm as a light, delicate and clean flesh that works in a multitude of applications. A favorite in Ceviche, the California Halibut has the moisture content to stay creamy, but lower fat contents to keep the Ceviche clear. It also has a great propensity for buttery sauces, vinaigrettes, gastriques, and broths.

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.