-
Species Name
Salmon
-
Latin Name
Salmo salar
-
Origin
Macquarie Harbour, Tasmania
-
Harvest Method
Hand Cultivated
-
Range & Habitat
New Zealand & Australia
-
Producer
Range & Habitat
Sweet, Moderate Brine
The Peekytoe is primarily "All Leg Meat". The legs of the Rock Crab have a wonderful complex flavor that can be utilized in endless applications.
Rich, Sweet, Juicy
Talent and application can easily bring the Soft Shell Blue Crab to a delicacy level and should be prized as a feature. Saute, Pan Fry, Steam Soft-Shell crabs are graded according to the width of the top shell end to end.
Mild, Buttery, Firm, Toothsome
Red Abalone are 3-4 inches in width and contain about 6 pieces per pound in shell. The meat can be relaxed by cleaning the Abalone down to the "Foot". Place the meat onto a cutting board and gently pound until the meat is tender. For Sashimi, slice across the grain for the perfect bite. This is a "Fine Dining" Phenom. Give your team a chance to work with a stellar Red Abalone. Sashimi, Ceviche, Stir fry, Sous Vide