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Species Name
Snapper
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Latin Name
Etelis carbunculus
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Origin
Cooks Strait
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Harvest Method
Hook & Line
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Range & Habitat
Southern Pacific & Hawaii
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Producer
SFS Partnership
Range & Habitat
Silky, Rich, Sweet, Tender
Very delicate. Can be over cooked without consistent heat and monitoring. The Culinary aspect of Scampi is its own reward when cared for in this manner. The meat of a lobsterette is extremely delicate, and has the complex sweetness found in New Zealand Shellfish. Poach, Saute, Roast, Blanch.
Flakey, White, Sweet, Mild
Most Florida Pompano on the Market are less than 3 lbs. Typically the 1-1.5 lb fish are a phenomenal "Whole" Fish presentation. The larger fish produce sizable fillets, and have a great edible skin. The Florida Pompano are in the Jack family and are closely akin to Southern "African" Pompano, Permit, Palemeta, and Long Fin Pompano. Florida Pompano are prized above many of their "cousins" and available through SeafoodS.com for next day delivery.
Saute, Pan Roast, Broil, En Papillote.
Eel is best cooked if it is already skinned, gutted or butterflied, and cut into small chunks. Eel should not be eaten raw and is best served with an acidic sauce (using lemon, vinegar, capers, or tomatoes) to counter the rich meat.