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Species Name
Swordfish
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Latin Name
Xiphias gladius
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Origin
Cook Strait & Continental Shelf
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Harvest Method
Hook & Line
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Range & Habitat
New Zealand & Australia
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Producer
Range & Habitat
Silky, Rich, Moist, Robust
Prized as a game fish, the King Mackerel also boasts a luxurious texture and a robust ocean flavor. The Center loin is the real delicacy and fetches the adornment of "real" fish eaters. The culinary applications are vast and call for high heat or slow smoke. Also called "Smokers" because of the high oil content that keeps the Kingfish moist during a dry smoke environment. Grill, Broil, Smoke, Pan Roast.
Clean, Firm, Moderate
From receiving, it lends itself to a great butchering aspect. From whole fish, to wagon wheels, to steak ready loins, this cylindrical body has a great yield. Cutting waste, cutting butcher time, cutting cost. With the firm texture of the flesh, and abundant flavor, Shutome is phenomenal for grilling, light smoking, and broiling. It also caramelizes nicely in a searing application. It holds up fearlessly against powerful “sets” and spices.
Sweet, Firm, Clean
Baja Bays are some of the rare fresh bay Scallops found in our domestic market place. In general, the only fresh Bay Scallop produced in the States is the Nantucket Bay Scallop available in small numbers from November through March. The “Sea of Cortez” Bay scallop is again a “Hand Harvested” product, landed by Divers in shallow waters off the coast of Baja. The shucked abductor muscle grades between 60-80 counts per pound. Ceviche, Gratin, Crudo, Saute.