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...

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 Skinless Skinless cut is the main part of...

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...

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...

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...