-
Species Name
Lobster
-
Latin Name
Panulirus argus
-
Origin
Florida Atlantic, Gulf of Mexico, & Caribbean Sea
-
Harvest Method
Net Caught
-
Range & Habitat
South Atlantic & Caribbean
-
Producer
St Mark's Fleet
Range & Habitat
Paper White, Mild, Flakey, Moist
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.
Creamy, Sweet, Briny, Tender
Harvested during a "Super" Moon and very low tides. This allows short exciting bursts of availability. Long Slender "Straight Razor" shaped with beautiful greens, browns, and cream colors throughout the shell. The fringe of the meat has a purple hue and the foot is an attractive cream color. The Razor Clam is perfect from Sashimi to Saute. Sashimi, Saute, Roast, Stew.
Light, Rich, Flakey
Orange Roughy has a brilliant flake that is rivaled only by the highest quality in Snappers, Groupers, Sea Bass and Sea Bream. It has a luxurious moisture content that comes from an incredibly deep habitat. Found nearly 4000 feet below the ocean's surface, the Orange Roughy is a cold water dweller that packs on the fat for survival. This translates to enormous succulence. Its fillet shape is reminiscent of Tai Snapper and other Sea Breams. It has a mild and sweet flavor that accepts a multitude of light herb and spice combinations, and graciously plays off of vinaigrettes and butter sauces. It sears well and is applicable in almost every cooking method.