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Species Name
Sea Bass
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Latin Name
Argyrosomus japonicus
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Origin
Aegean Sea, Turkey
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Harvest Method
Hand Cultivated
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Range & Habitat
Europe
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Producer
SFS Partnership
Range & Habitat
Light, Clean, Sweet, Moist
Kalekale is one of those great surprises that show up at Auction from time to time. When available it can represent one of the best Snapper characteristics in the culinary world. Extremely light and moist. It is almost indistinguishable from Opakapaka exept for the firmness and eye colorations.
Firm, Rich, Moderate, Clean
Open Blue Cobia is a truly versatile fish that offers a diversity of culinary possibilities with its white flesh, mild flavor, and superior texture. Both gourmet chefs and seafood lovers alike will enjoy preparing and eating Open Blue Cobia. It can be eaten raw as sushi, sashimi or ceviche or it can be grilled, broiled, pan-seared or barbecued. Open Blue raises our fish from egg in an integrated farming platform. We have complete traceability into the life of the fish. Open Blue Cobia is free of contaminants and rich in Omega-3s; it is carefully cultivated in deep pristine ocean waters and is not genetically engineered in any way. We put great emphasis on the well-being of Open Blue Cobia. Our dedicated team ensures that the fish are raised and handled as humanely as possible.
Firm, Moderate, Moist
Opah consists of two cuts that separate the body structure. The Back, which is the most valued, and the Belly, which has a versatile usability. The back loin will resemble a slighty curved Cylinder and the Belly has a flat triangle shape. Opah can be treated as Tuna, Swordfish, and Ono. The flesh is firm, but holds moderate moisture. Sear, Grill, Poach, Katsu, Tataki.