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Species Name
Sushi
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Harvest Method
Hand Cultivated
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Range & Habitat
Other
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Producer
Baja Peninsula Fleet
Range & Habitat
Moist, Flakey, Paper White, Mild
Blue Moki is in the same Family as Trumpeter. Blue Moki has a very moist and light "Sea Bass" flavor and texture. The Blue Moki has all of the culinary applications of Cods, Sea Basses, Snappers, and Sea Breams. It is versatile and appealing in all aspects of dining. From the highest caliber of fine dining to the absolute best fish sandwich available.
Complex, Sweet, Creamy, Earthy
Natural Mussel spat is collected from mid to late summer on the long-lines and brought back to American Mussel. At American Mussel the spat is graded and mesh socks are loaded and returned to the farm in September and October for the growing process. By mid-spring, some of the crop is ready for the market and harvesting begins. Due to the growing process and the unlimited food supply, the shells are as pristine as possible, and the meat is the largest we have seen. The flavor is wonderfully sweet with a slight hint of that wonderful Narragansett Bay salinity. The clean blue shells have waves of gold radiating through.
Rich, Succulent, Meaty, Clean
Dorade is a small fish with tender white flesh, shimmering silver skin. The grilled skin is incredibly delicious, and the flesh stays moist because there is a layer of fat between the skin and flesh. Like all fish in the Sparidae family, the sea bream is a bottom-dwelling, carnivorous fish found in temperate and tropical waters. Most species in the family posses molar like teeth for grinding.