Showing all 8 results

  • 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.

  • 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
  • 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.

  • 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.

  • Red Snapper

    Red Snapper is a lean, moist fish with a firm texture and a distinctive sweet, nutty flavor which makes it versatile for many flavor components from mild to intense seasoning. Many other fish are marketed as “Red Snapper” but are not the real thing so buy it with the skin on so you can verify the skin color.

  • stone-crab

    Stone Crabs

    Stone crab is different from Maryland crab, Dungeness, or King crab. It has a distinctive texture. It does taste best with the Dijon cream sauce, not tartar or red cocktail sauce. It’s very mild, slightly sweet.

  • 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.

  • 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.

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