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Species Name
Sturgeon
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Latin Name
Acipenser gueldenstaedtii
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Origin
Happy Valley, NC
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Harvest Method
Hand Cultivated
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Range & Habitat
Eastern United States
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Producer
SFS Partnership
Range & Habitat
Light, Mild, Flakey, Moist
Monchong is a deep ocean Pomfret that offers a lightly flavored, very moist flesh. It has a very white color when cooked and is forgiving to high heat and caramelizes well. The Monchong offers plenty of nutritional value and is a clean taste that accents many Pacific Rim and French culinary styles. SeafoodS.com offers Monchong year round.
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.
Sweet, Buttery, Earthy
Red crawfish dominate most farms, especially in south Louisiana and in most places in the Atchafalaya Basin. White crawfish are slightly more plentiful on north Louisiana farms and in Mississippi River overflow swamps. Most crawfish are harvested between December and June, but March, April and May are the peak months in Louisiana.