Showing 28–36 of 38 results

  • salmon

    Salmon – Sockeye

    Sockeye salmon are found throughout the North Pacific Ocean and inhabit most coastal streams and rivers from Alaska to central California. They are the most abundant in coastal areas from central Oregon to southeast Alaska.

     

    Market Price

    Please call for most current availability and pricing.

  • Salmon – Wild King

    King Salmon is full, rich, and pronounced with a buttery and delicate texture and large, soft flakes.  Salmon is extremely versatile in the kitchen (hence it’s great popularity) and is delicious as fillet or steak cut pan-fried, steamed, grilled skin on, poached, and braised.

     

    Market Price

    Please call for most current availability and pricing.

  • yellowtail snapper

    Snapper – Yellow Tail

    With a prominent lateral yellow stripe running from snout to tail, this snapper is considered by culinary experts to be one of the tastiest fish harvested fresh from Florida waters. This delicate, nutritious fish can be compared in texture and flavor to its cousin, the Florida red snapper and can be seasoned and cooked in a variety of ways.

    Market Price

    Please call for most current availability and pricing.

  • swordfish

    Swordfish

    Swordfish has a mildly sweet flavor and a moist, meaty texture with moderately high fat content.  The flesh can range from white or ivory to pink or orange.  The color variations do not reflect quality.  All Swordfish turn beige in color after cooking. Source: Chef’s Resources

     

    Market Price

    Please call for most current availability and pricing.

  • triggerfish

    Triggerfish

    Triggerfish were once ignored by fishermen, but now they are considered among the finest of fish.  They have clean white meat with a unique sweet flavor, closer to crab than fish.  The fillets are light and thin and can be cooked a variety of ways.

    Market Price

    Please call for most current availability and pricing.

  • triple tail

    Tripletail

    It may not be a very pretty fish, but it is beautiful to eat. The meat is white, sweet and flaky. It can be cooked a variety of ways and is very forgiving if overcooked. Tripletail are only caught by hook and line commercially.

    Market Price

    Please call for most current availability and pricing.

  • turbot

    Turbot

    Turbot has gleaming flesh that retains its bright-white appearance when cooked. The firm meat has a large flake and an excellent mild flavor. Like all flatfish, a turbot yields four fillets, with meatier back fillets than belly portions. Fillets from a 3- to 4-pound turbot are quite meaty; those from smaller fish can be rather thin.

    Turbot is good baked whole; the bones add flavor. Fillets can be overcooked in dry heat; steaming, poaching and pan-frying are preferable to grilling.

     

    Market Price

    Please call for most current availability and pricing.

  • wahoo

    Wahoo

    Wahoo (Ono)gets its name from the Hawaiian word “ono” which means “good to eat”. It is closely related to King Mackerel and is marketed both as Ono and Wahoo fish. Ono has mild-sweet tasting flesh with a firm texture, moderate fat, and large, circular flakes when cooked.

     

    Market Price

    Please call for most current availability and pricing.

  • walleye

    Walleye

    The best way to enjoy Walleye is broiled or pan-fried. Cooking it in other ways will add more flavor which may hide the distinct flavor of the walleye. It has a mildly fishy flavor. Be sure to specify “freshwater walleye” not the “saltwater variety”.

     

    Market Price

    Please call for most current availability and pricing.

Visit Us On FacebookCheck Our FeedVisit Us On Instagram