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...

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 One Cut This method produces 4 fish fillet...

Croaker The Croaker fish is a species of croaker which is native to the western Pacific. It is generally found in inhabit coastal waters and estuaries. It is mainly found in Japan, China and Korea. This is a very good eating fish. The flesh is off white with a good medium flavor, but may have a reddish tint. The cooked meat is white. Croaker is lean and full flavored, with an almost sweet taste. The flesh is firm and the skin is edible. This fish is fairly easy to fillet. A popular pan fish, croaker is often breaded or dusted with cornmeal or flour and pan-fried. It can also be marinated and grilled or sautéed, roasted and broiled. Use simple sauces that won't mask the flavor and just lig...

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...

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...

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...

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...