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Species Name
Cod
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Latin Name
Anoplopoma fimbria
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Origin
West Coast of Canada
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Harvest Method
Net Caught
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Range & Habitat
Canada
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Producer
Gindara
Range & Habitat
Silky, Firm, Flakey, Complex
White Trevally has a very rich texture and is a very flavorful species. It has the oil content of the fattiest of Yellowtail and a very clean, pronounced "Ocean" flavor. This fish works in a variety of applications and is hearty enough to fit bold "set" flavors.
New Caledonian Salt Prawns are raised in a natural habitat with over five times the space of generic shrimp farms. With no antibiotics, pesticides, GMOs, or growth accelerators given to the shrimp at any time, their unparalleled flavor and texture speak for themselves. Their brilliant blue color comes from the plankton they eat in the natural ocean environment in which they are grown. New Caledonian Salt Prawns have only one growing season per year, nine months, during which their lifecycle can be closely watched by the native people of the region who work with and are managed by the Societe de Prodocteurs Aquacole Caledoniens. "SOPAC" is the governing body that manages strict quality and sustainability standards for New Caledonian Blue Prawns, ensuring reliability and quality for all buyers of the product internationally. Popularly consumed raw as a sashimi delicacy in Japan, New Caledonian Salt Prawns are world-renowned. They are deep frozen to -18C within hours of harvest to preserve their color, texture, and flavor, and we are proud to offer such an exclusive, high-end product to our customers!
Moist, Halibut-like
Escolar has a very white flesh and is sometimes consumed raw as sushi or sashimi. Filleted and cut into thick steaks, escolar can be cooked in numerous ways: pan-fried, braised or grilled. The flavor of its moist white flesh is a bit like that of halibut. It lends itself well to both traditional and exotic recipes. Grilling will tend to reduce the heavy fat content whereas battering will not.