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...

Sweetlip Sweetlips inhabits continental shelf waters including coral reef and lagoon areas over substrates of hard coral, gravel, sand or rubble. Sweetlip flesh is white when raw, fine and firm with a medium fat content. The taste ranges from sweet and mild to strong. Sweetlips flesh is moist, firm and flavoursome and easily removed from the frame after baking. Sweetlips are superior table fishes, especially when baked whole (gilled and gutted). Cooked whole by baking (try stuffing with herbs and nuts), steaming, poaching or deep frying. Sweetlips can be served chilled. They are also ideal in fillet form for frying, grilling, barbecuing or steaming. Sweetlip flesh is perfect for Teriyaki c...

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...

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...

Kingfish Kingfish is a diverse fish with few bones. Kingfish is rich in protein and an excellent source of Omega-3 – an essential dietary oil that helps maintain a healthy heart and immune system. Firm, succulent flesh is the hallmark of Kingfish. Kingfish has a sweet, rich, clean flavour and white to pale pink colour. With a higher fat content, cleaner flavor and firmer texture making it more versatile, consistent and delicious. It lends itself to a variety of cuisines and cooking styles, including Japanese sashimi. Moreover, Kingfish is highly regarded around the world as one of the finest premium sashimi fish. Due to their texture and great taste they can also be cooked virtually every...

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...

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...