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Species Name
Scorpionfish
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Latin Name
Scorpaena guttata
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Origin
Baja Peninsula & Gulf of California
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Harvest Method
Hook & Line
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Range & Habitat
Southern California & Mexico
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Producer
Baja Peninsula Fleet
Range & Habitat
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.
Rich, Buttery, Flakey, Silky
Faroe Island Salmon is SeafoodS.com's largest Atlantic species offerings. The fish are offered from the 15 to 17 lb mark to their largest, 22 lbs and up. The growing methods and extremely cold waters offer an insurmountable level of body fat. For any Chef who bases quality of Atlantic Salmon by Fat, Size, Consistency, and Sustainability; this is your Salmon!
Sear, Pan Roast, Grill, Tartare, Sashimi.
Moist, Halibut-like
Escolar has a very white flesh and is sometimes consumed raw as sushi or sashimi. Filleted and cut into thick steaks, escolar can be cooked in numerous ways: pan-fried, braised or grilled. The flavor of its moist white flesh is a bit like that of halibut. It lends itself well to both traditional and exotic recipes. Grilling will tend to reduce the heavy fat content whereas battering will not.