Emperor Emperors live in a variety of habitats including coral reef lagoons, reefs, sand flats and gravel patches. Red emperors reach a maximum total length of at least 100 cm. Emperor is a superb finfish to eat and its white, juicy flesh is delicious served either hot or cold. It can be cooked whole (gilled and gutted) by baking, steaming, or deep frying, but is also ideal in fillet form for grilling, barbecuing, steaming and frying. Emperor Skinless Skinless cut is the main part of fish meat which is located above the spine. This method is cutting a torpedo-shaped fish that is made into four parts and separates the meat and spines of the fish and removes the skin. Emperor skin must be...

Snapper Snapper is a reef fish that is harvested in the Gulf of Mexico, Caribbean and South Atlantic waters.The raw flesh of Red Snapper is pinkish with yellow streaks, turning lighter (but not white) when cooked. The skin is deep red along the back which fades to a lighter pinkish-red on the on the belly. Red Snapper is a lean, moist fish with a firm texture and a distinctive sweet, nutty flavorwich makes it versatile for many flavor components from mild to intense seasoning. It can be baked, fried, steamed, broiled, poached and grilled. When it comes to seasoning, lemon, vegan butter, and fresh chili peppers are snapper’s best friends. Snapper One Cut This method produces 4 fish fillet...

Grouper Grouper are members of the seabass family, Serranidae, and are found in tropical and warm temperate waters worldwide. Grouper have unique identifiable characteristics, they are commonly described as lean, moist fish with a distinctive yet mild flavor. The large, white-flaked flesh contains no intramuscular bones. Grouper has white flesh fish with a taste and texture which is popular and distinct from most common white flesh fish. Grouper fillets are usually thick with a firm texture. Grouper has also become the choice of people concerned with healthy eating because it is nutritious in addition to being delicious. Four ounces of uncooked grouper has only 110 calories, 2 grams of fat...

Ruby Snapper Ruby snapper with its firm, white flesh is moist and tender making the ruby snapper one of the finest tasting fish in our oceans. Most of the ruby snapper caught off the Hawaiian Islands range in size from 1 to 18 pounds. Ruby snapper caught in the South Pacific are often larger. A good Ruby snapper, caught during the winter months because it has a higher fat content than those caught in the summer. It is reddish to pinkish, with a whitish belly, red margins on the dorsal fins, and a red margin on the caudal fin with a white tip on the lower lobe. Ruby snapper has a delicate flavor which is enjoyed when served raw, (sashimi style) or when baked, steamed, or prepared in a host...

Pinjalo Snapper Pinjalo Snapper is found in Indo-Asian Pacific – Arabian Gulf to Taiwan and Papua New Guinea. They are found in over shallow depths of a few meters in open ocean reefs. In most areas they are found in deep waters and are usually trawled to 100 m depth. Pinjalo Snapper, medium-to-large scales, a spiny dorsal fin and a laterally compressed body. Pinjalo Snapper have short, sharp, needle-like teeth. They would quickly change color from silver to blood orange to red as they swam by. Coloration of the Pinjalo Snapper is light red, with more intense pigment on the back. The flesh of which is pale in colour. Pinjalo Snapper One Cut This method produces 4 fish fillets. The steps...

Croaker The Croaker fish is a species of croaker which is native to the western Pacific. It is generally found in inhabit coastal waters and estuaries. It is mainly found in Japan, China and Korea. This is a very good eating fish. The flesh is off white with a good medium flavor, but may have a reddish tint. The cooked meat is white. Croaker is lean and full flavored, with an almost sweet taste. The flesh is firm and the skin is edible. This fish is fairly easy to fillet. A popular pan fish, croaker is often breaded or dusted with cornmeal or flour and pan-fried. It can also be marinated and grilled or sautéed, roasted and broiled. Use simple sauces that won't mask the flavor and just lig...