Showing 57 – 64 of 64 results
Parrotfish Parrotfish are found living in and feeding on coral reefs throughout the world. Scaling a parrot fish is quite difficult due to the hard scales. Their spectacular, iridescent colors are why people travel thousands of miles to scuba. A stunning, brightly coloured fish with a soft and delicate texture, so-called because the mouth of the fish resembles a parrot’s beak. Parrot fish come in an array of colours, from turquoise-tinged to coral red. The parrotfish is a reef dweller found in warm waters around the world and it suits exotic and oriental flavours well - chilli, ginger, garlic, lemongrass and spices are all excellent with this fish. Their flesh is sweet and crab-like. Parr...
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...
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...
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...
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...
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...