Showing 10–18 of 38 results

  • faroe-salmon

    Faroe Islands Salmon

    Many consider Faroe Islands Salmon the most flavorful salmon in the world and it has high Omega-3‘s, making it a heart-healthy seafood choice. The flesh is firm, moist, and oily and has a large moist flake.

    Market Price

    Please call for the most current availability and pricing.

  • fluke

    Flounder (Fluke)

    Raw Flounder ranges from tan to pinkish, to snow-white, but the cooked meat of all species is pure white with a small flake and mild flavor. The sweet taste and firm texture of the Yellowtail Flounder is a favorite as well as lemon and gray sole.

    Market Price

    Please call for most current availability and pricing.

  • tilefish

    Golden Tilefish

    Tilefish are recognized as a culinary superstar – fantastic flavor, firm and tender, and easy to cook with. Tilefish is almost always sold fresh, usually whole, though it is also sold fresh in fillets and steaks, and when sold frozen, it is skin-on, bone-in fillets, and steaks.

     

    Market Price

    Please call for most current availability and pricing.

  • black-grouper

    Grouper

    Grouper is a lean, moist fish with a distinctive yet mild flavor, large flakes, and a firm texture. Even though it is lean, this fish is forgiving during cooking and can be rather difficult to “overcook” in the sense of drying out.

    There are several versions of grouper available from Fresh Catch Fish Co.

    • Black Grouper
    • Yellow Edge Grouper
    • Scamp Grouper
    • Red Grouper

     

    Market Price

    Please call for most current availability and pricing.

  • haddock

    Haddock

    They have a mildly sweet taste with lean white flesh and medium flakes with a texture which is firm yet tender after cooking. When compared to Cod, Haddock has a finer flake and a more tender texture with a slightly sweeter flavor than Cod.

    Market Price

    Please call for most current availability and pricing.

  • halibut

    Halibut

    Halibut is a lean fish with mild, sweet-tasting white flesh, large flakes, and a firm but tender texture.

    Market Price

    Please call for the most current availability and pricing.

  • hogfish

    Hogfish

    The meat of hogfish is tender, not tough and feels like it is melting once you put it in your mouth. It holds more moisture when cooking than other fish. Their ability to convert cholesterol into pure fat adds to the oils and moisture in its flesh. You can broil, bake or fry or even saute it. The meat is lean and snow white with a mild flavor and sweet undertones.

     

    Market Price

    Please call for most current availability and pricing.

  • spanish mackerel

    Mackerel – Spanish

    It has a strong flavor similar to that of salmon. The flesh is firm and oilier than that of tilapia or cod. You can prepare it in many ways not just making sushi out of it. For a distinct, versatile taste, a squeeze of lemon, miso-soy glaze or zesty tomato sauces, will do the trick.

     

    Market Price

    Please call for most current availability and pricing.

  • mahi

    Mahi-mahi

    Mahi-mahi has lean flesh with a mild, sweet flavor profile, moderately firm texture, and large, moist flakes. The skin is thick and should, therefore, be removed before cooking.  Fresh Mahi Mahi has translucent pinkish flesh and a bright red bloodline.

    Market Price

    Please call for most current availability and pricing.

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