Atlantic Cod

The lean, boneless, firm flesh of the Russian Sturgeon (Acipenser gueldenstaedtii) has a delicate, mild flavor and is an excellent source of Omega 3s. It can be grilled, sautéed, baked, barbecued, poached or fried. It stands up to the boldest of preparations and is almost impossible to over-cook. Sturgeon should rest for 24 – 48 hours after harvest. This species of sturgeon produces the coveted Ossetra caviar. Atlantic and Siberian sturgeon also are available on a limited basis.

It is found from tide pools to 600 feet deep in the water column, in and around rocky structures, hard bottoms, and occasionally over mud and sand bottoms. The California Scorpionfish is normally between 7 and 14 inches in length, reaching a maximum of 17 inches. It resides on the bottom during daylight hours but becomes a voracious predator during the night, feeding on small crabs, small fish, octopi, and shrimp. With deep water habitats and a varied diet, The Sculpin boasts a creamy and light complexity that is sure to please the pickiest fish eater. Save those BONES. California Sculpin makes one flavorful Fume.

Atlantic Halibut is a large Right Eyed Flatfish in the same Genus as Alaskan Halibut. The Atlantic Halibut offers the same flake and quality as Alaskan with a slightly leaner finish. It has a beautiful large flake and a firm yet supple consistency. These Fish are rock stars of the Flatfish world and have a limitless culinary application. Sear, Saute, Sashimi, Poach.