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...

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...

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...

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. PinjaloSnapper, 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 PinjaloSnapper is light red, with more intense pigment on the back. The flesh of which is pale in colour. Pinjalo Snapper Natural Cut Cut the meat from the complete side of the fi...

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...

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...