Mahi-Mahi Found mostly in the South Atlantic and Caribbean, mahimahi's fast growth rate ensures an abundant supply. MahiMahi is also known as a dolphinfish. Ranges from 3 feet to 6 feet, and typically weighs in at 30 pounds but can tip the scales to over 90 pounds. Mahimahi is a beautiful fish; bright, iridescent blue-green and gold colored skin is a good indicator of freshness. Mahi-mahi has lean flesh with a mild, sweet flavor profile, moderately firm texture and large, moist flakes. Mahimahi’s sweet and semi-firm flesh makes it a very versatile fish in the kitchen. Darker portions of flesh have a stronger flavor and can be trimmed off, and the thick skin should be removed before cooking...

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...

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...

Goldband Snappers Goldband Snappers are deepwater fish inhabiting tropical and sub-tropical waters. This fish has flesh color creamy pink with thickness medium or thick fillets. They have only a few bones and these are easily removed. The flesh has a strong and moist texture. Goldband Snappers are generally sold fresh, chilled or frozen wither as whole fish, gilled and gutted fish or fillets. Goldband Snappers can be served cold with a tomato and cucumber salsa, is best matched with bitter greens and a lemon vinaigrette. Roast goldband snapper with a tasty baste of soy sauce, teriyaki sauce, coriander and chillies. Tropical snappers of superior quality can be used for sushi and sashimi....

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...

Swordfish The swordfish is named after its bill resembling a sword. The flesh can range from white or ivory to pink or orange. All Swordfish turn beige in color after cooking. This large saltwater fish has meaty, rich-tasting flesh. Its exceptionally firm flesh makes it a good choice for kebabs. Swordfish has a mildly sweet flavor and a moist, meaty texture with moderately high fat content. The mildly sweet flavor is perfect for the addition of marinades and sauces. This texture also makes swordfish excellent for grilling and helps prevent the steaks from falling apart on the grates. For moist grilled swordfish, select steaks that are at least 1 1/4 inches thick and try marinating it in g...

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...

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...