Showing 1–9 of 36 results

  • Amberjack

    Amberjack has pale pink flesh with a firm, large flakes, and a sweet flavor. It is an extra lean fish. Hiramasa is a sashimi grade farmed Amberjack which has a higher fat content, firmer texture, and cleaner flavor than wild Yellowtail Kingfish (Amberjack).

  • Atlantic Cod

    With its firm texture and delicate flavor, cod (along with haddock) is a popular cold-water whitefish that works well baked, fried, poached, and salted.

  • barramundi


    Barramundi is prized for its sweet, buttery taste and delicate texture. Its moderate fat content makes it virtually impossible to overcook. Barramundi is also packed with heart-healthy omega-3 fatty acids.

  • bronzini


    This fish tastes surprisingly like red snapper and is similar in appearance and size to a medium-sized trout. To enhance the flavor, add citrus accents and bold spices utilizing ingredients such as lemons, black pepper, fresh thyme, garlic, and coarse sea salt. Bronzini fish pairs well with roasted vegetables or rice.

  • Catfish

    Catfish have a neutral, mild, non-oily fish taste which often takes on the flavor of how it is prepared. The texture is lean, firm and flaky. Catfish are a healthy, low-calorie, high protein fish that ranks as one of the most popular fish consumed in the United States thanks mainly to its taste and heart-healthy omega 3 fatty acids.

  • chilean sea bass

    Chilean Sea Bass

    Chilean Sea Bass has a fabulous taste and an almost sinful mouth-feel. Its high fat content keeps it moist during cooking and gives it a rich, moist, tender flavor profile which melts in your mouth. It has white flesh with large, tender flakes.

  • Cobia

    Cobia has a white colored, large flake flesh that is firm in texture and mild in flavor. Preparations are highly versatile: the fillets can be pan sautéed, poached, braised, placed on the grill, or even smoked.

  • corvina


    Corvina is silvery, blue-grey on its dorsum with dark dots on the scales and yellowish fins. This is a white, firm fish similar to sea bass and has a mild, sweet taste with a firm, large flaked flesh. Pinkish when raw, but cooks up white. Although it is considered a versatile fish, ceviche is a popular recipe for this species.


  • Dover Sole

    Dover Sole is known for its mild sweet flavor and white ‘meat-like’ flesh when cooked. Flatfish like the Sole yield a thin fillet, as a result, poaching, saucing and steaming are the preferred cooking methods.

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