-
Species Name
Haddock
-
Latin Name
Melanogrammus aeglefinus
-
Origin
Gulf of Maine and George's Bank
-
Harvest Method
Net Caught
-
Range & Habitat
North Atlantic & New England
-
Producer
New England Fleet
Range & Habitat
Mild Yet Sweet Flavor
With flesh that tastes like crystal clear saltwater, Bali Barramundi Sea Bass is highly versatile. Aside from having a deliciously mild yet sweet flavor when raw, it can be Grilled, Baked, Steamed, Sauted, even BBQ'd. Its rich flavor can be enhanced with ingredients both Eastern and Western. The skin has a layer of fat that when salted and seared crisps like pork crackling.
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.
Moist, Rich, Moderate, Flakey
White Trevally has a very rich texture and is a very flavorful species. It has the oil content of the fattiest of Yellowtail and a very clean, pronounced "Ocean" flavor. This fish works in a variety of applications and is hearty enough to fit bold "set" flavors. Grill, Saute, Roast, Steam.