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Species Name
Brotula
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Latin Name
Brotula barbata
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Origin
Gulf of Mexico
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Harvest Method
Hook & Line
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Range & Habitat
Gulf Of Mexico
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Producer
SFS Partnership
Range & Habitat
Moist, Halibut-like
Escolar has a very white flesh and is sometimes consumed raw as sushi or sashimi. Filleted and cut into thick steaks, escolar can be cooked in numerous ways: pan-fried, braised or grilled. The flavor of its moist white flesh is a bit like that of halibut. It lends itself well to both traditional and exotic recipes. Grilling will tend to reduce the heavy fat content whereas battering will not.
Flakey, White, Savory, Moist
Tripletail are a species to themselves. Only the Pacific and Atlantic species exist. The "Buoy Bass" name comes from their enjoyment of hanging around in the shade. Feeding from the bottoms of buoys, kelp beds, even pallets fallen from shipping vessels. They enjoy the crustaceans that inhabit these oceanic oases. With such a broad diet, the Tripletail aquire a complex, savory flavor, while remaining paper white, flakey and moist. Treat the flesh as you would treat the best cut of Grouper and you, your team, and your guests will appreciate the subtle complexity of this undersung species. There is no need to overthink accompanying flavors. The Tripletail has everything you need. One fisherman has stated that, "It could be dragged behind the truck in the mud, and still taste wonderful".
Strong, More Mild in Italy
Anchovies are a family (Engraulidae) of small, common salt-water forage fish. Anchovies are native to the Mediterranean and thus very popular in the local cuisine. When preserved by being gutted and salted in brine, matured, and then packed in oil or salt, they acquire a characteristic strong flavor. The miniscule scales are virtually non-existent and the skin is perfectly edible.