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Species Name
Tilefish
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Latin Name
Lopholatilus chamaeleonticeps
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Origin
New England
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Harvest Method
Hook & Line
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Range & Habitat
North Atlantic & New England
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Producer
SFS Partnership
Range & Habitat
Flavorful, Creamy, Rich
Shad Roe is a springtime delicacy. The Shad run into the channels of Eastern rivers from the Atlantic to spawn. During this "once-a-year" opportunity, the American Shad is caught and filleted for the Roe. Many seafood lovers are drawn to this special occasion. Shad Roe are high in Fat and therefore remain creamy after cooking. They have a delicate flavor that typically transports other ingredients to the palate.
Paper White, Succulent, Sweet, Light
A Hogfish is a Wrasse! Wrasse boasts one of the most delicate and moist flesh in the Florida waters. A species that has adapted a long snout to dig for mollusks in the sand and retrieve shrimps and crabs from within reefs and stone formations on the ocean floor. With a diet of Shellfish, Mussels and Clams, the natural sweetness of its prey lends that characteristic to the flavor of the Hogfish. As most have heard, shrimp contain cholesterol (the good type), the Hogfish has the ability to convert the cholesterol into pure fat that it stores as intramuscular fat. This contributes to moisture and oil in the flesh which translates to a silky and delicate mouth feel. Definitely different for whole fish presentation.
Ceviche, Steam, Saute, Pan Roast.
Moderate, Lemon Finish
Wild Cobia are typically caught larger than 20 lbs. The Wild Cobia eat eel and swimmer cab. This allows for a sweet and complex flavor that is comparable to nothing else. In the early part of the year Cobia have a intramuscular "fat" content that mirrors your favorite pork. Grill, BBQ, Smoke, Pan Roast, Sous Vide.