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Species Name
Snapper
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Latin Name
Ocyurus chrysurus
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Origin
Florida Keys
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Harvest Method
Net Caught
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Range & Habitat
South Atlantic & Caribbean
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Producer
St Pete Fleet
Range & Habitat
Tender, Light, Moist
Tai has a host of species attached with the moniker. This is the Pagrus auratus from New Zealand. It is a Porgy/Sea Bream that has a beautiful pink hued skin that is wonderfully edible. The flesh is a soft light pink that cooks to paper white, and is mild, sweet, and "fluffy". Applications are limitless! Menu as Tamure, Tai, Madai, Kodai, Red Sea Bream, or Porgy and your guests will revel in its versatility. Sashimi, Saute, Broil.
Light, Flakey, Moist, Clean
Speckled Sea Trout have a bone structure of Snapper and Weakfish. They have the flavor profile of California White Bass and Corvina (All Weakfish). The simplicity of this species is a blank canvas for beautiful Spring and Summer fare. The light, paper white flesh has a brilliant flake with ample moisture content. Prepare as you would your favorite Snapper as the Sea Trout grows at the same sizing of B-Liner and Yellowtail Snappers with many of the same texture profiles.
Saute, Whole, Roast, Grill
Super Sweet
King Crab is the highest regarded Decapod Crustacean in Fine Dining. True Alaskan King Crab are a delicacy beyond reproach. Unlike Tanner, Blue, Dungeness, and Jonah crabs, the Alaskan King Crab is a "Monster". With some individual legs weighing over a pound, the Alaskan King Crab is an awe inspiring guest experience. Not only is it a dining spectacle, the Alaskan King Crab offers one of the Sweetest proteins on the planet. Buttery textures, sweet flavors, gorgeous coloring, ample sizes, and all around "Feast" appeal, "Crown" Alaskan King Crab at the pinnacle of seafood. Boil, Steam, Grill, Roast.