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Species Name
Sea Bass
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Latin Name
Argyrosomus japonicus
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Origin
Aegean Sea, Turkey
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Harvest Method
Hand Cultivated
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Range & Habitat
Europe
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Producer
SFS Partnership
Range & Habitat
Lean, Firm, Clean, and Complex
Vicious predator. It is called the Cheetah of the Sea. Ono marinates beautifully, and is complimented by an array of moderate flavors. It has a versatile list of application and holds up to any raw or high heat methods.
Sashimi, Ceviche, Sear, Grill, Poach
Flaky, Moist
The Common Name Dungeness comes from the town of Dungeness, Washington where the Crab was first commercially harvested. The Dungeness can be utilized from Whole "Crab Crackings" over beers, or served in the most upscale venues paired with Champagne. The applications are endless and a money maker in their own rite.
Very Moist, Complex, Rich
One of the Most Recognized species in food-fish. The Mahi has a long history of gracing many menus all over the world. This is one of the most versatile culinary components in the kitchen. Mahi has an innate ability to hold moisture in high heat cooking methods, stand up to bold flavors, and yield to subtle techniques. Blacken with "Big" Sets or Sous Vide with Simple Light Aromatics, this fish is a "One size fits all" species. Broil, Poach, Sear, Grill, Smoke, BBQ, Blacken, Char, Ceviche...etc.