Atlantic Day Boat
Moist, Flakey, Sweet, Succulent
Quick Facts
Commonly Known As:
Fletch, Flitch, Ohy, Flétan de l'Atlantique
-
Species Name
Halibut
-
Latin Name
Hippoglossus hippoglossus
-
Origin
Gulf Of Maine to Georges Bank
-
Harvest Method
Hook & Line
-
Range & Habitat
North Atlantic & New England
-
Producer
New England Fleet
Range & Habitat
New England Fleet
New England was once the wealthiest region in the United States. Between 1850 and 1910 New Bedford was considered the whaling capital of the world. At this time whale oil and by products were more valuable than any other natural resource next to gold. The Seamen hunting these mammals were some of the richest men of their time building huge mansions along the coastline of New Bedford. They assembled the finest modern fishing fleets to hunt this ocean gem and nearly drove the whale to extinction. Today, New Bedford has transformed itself into a large scallop port along the Eastern Seaboard and produces the largest amount of shucked meats for our domestic consumption. In keeping with SeafoodS.com's commitment to providing complete regional solutions, our team has also layered in day-boat producers and aqua-culture artisans in Nantucket, Cape Cod, Boston, Glouster and many other local fisheries of the Northeast.
You Might Also Like These
Rich, Creamy, Sweet
Ling is a Cusk Eel also known as Kingclip. It has a texture similar to Lobster and Monkfish. Ikijime Ling is perfect for aSashimi as it is a light white with a creamy texture. The fish are caught between 100 and 1500 feet deep. Very fatty and very sweet.
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.
Very Moist, Complex, Rich
One of the Most Recognized species in food-fish. The Mahi has a long history of gracing many menus all over the world. This is one of the most versatile culinary components in the kitchen. Mahi has an innate ability to hold moisture in high heat cooking methods, stand up to bold flavors, and yield to subtle techniques. Blacken with "Big" Sets or Sous Vide with Simple Light Aromatics, this fish is a "One size fits all" species. Broil, Poach, Sear, Grill, Smoke, BBQ, Blacken, Char, Ceviche...etc.