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 Skinless Skinless cut is the main part of...

Bigeye Bigeye caught in deeper, cooler water, it typically has a higher fat content than Yellowfin and is preferred by sashimi lovers. Good quality Bigeye meat has a reddish-pinkish flesh color. Bigeye Tuna is an excellent source of healthy, it is rich in niacin, vitamin B6, vitamin B12, selenium and phosphorus. Bigeye Tuna is a favourite amongst chefs for its fantastic flavour, texture and lots of flesh with no bone. They have a moderately pronounced flavor, a high fat content with marbling near the skin and a richer flavor than Yellowfin. Like other tuna, the texture is firm and “meaty” with large flakes. It has a sweet, oily flavor similar to mackerel and is great for grilling. It is be...

Skipjack Skipjack tuna are a highly migratory fish that roams all the world’s oceans in tropical and subtropical zones. Skipjack have a dark purple ridge on their back; a bluish sheen on the upper sides and silver white lower sides and belly with four to six dark longitudinal stripes. They do not have scales except around its head and running along their lateral line. Skipjack has a dark red flesh with a medium texture, low moisture and high oil content. They have the most pronounced taste of all of the tropical tunas and when raw, good-quality skipjack meat is deep red. Smaller fish are lighter red. Cooked skipjack becomes light gray. Some sushi markets prefer skipjack tuna because it’s c...

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...

Yellowfin Yellowfin have a distinctive yellow dorsal fin and yellow strip along its sides. Yellowfin is found worldwide in open water in tropical and subtropical seas. It is pale pink, with flavor a bit stronger than albacore. Yellowfin is an excellent source of healthy, low in saturated fat and low in sodium. It is rich in niacin, vitamin B6, vitamin B12, phosphorus, selenium and magnesium. Yellowfin has a medium-mild flavor with very firm texture. Yellowfin is a delicious fish which lends itself best to grilling or searing cooking applications. The flesh is deep red while raw, it is best served as raw (sashimi, sushi, poke) or medium-rare, seared, grilled, broiled, sautéed, best not cook...

Yellowfin Yellowfin have a distinctive yellow dorsal fin and yellow strip along its sides. Yellowfin is found worldwide in open water in tropical and subtropical seas. It is pale pink, with flavor a bit stronger than albacore. Yellowfin is an excellent source of healthy, low in saturated fat and low in sodium. It is rich in niacin, vitamin B6, vitamin B12, phosphorus, selenium and magnesium. Yellowfin has a medium-mild flavor with very firm texture. Yellowfin is a delicious fish which lends itself best to grilling or searing cooking applications. The flesh is deep red while raw, it is best served as raw (sashimi, sushi, poke) or medium-rare, seared, grilled, broiled, sautéed, best not cook...