-
Species Name
Salmon
-
Latin Name
Oncorhynchus tshawytscha
-
Origin
California to Alaska
-
Harvest Method
Hook & Line
-
Range & Habitat
Pacific Northwest & Alaska
-
Producer
SFS Partnership
Range & Habitat
Succulent, Mild, Clean, Moist
A reasonable resemblance to the fillet shape of Sea Bream and Snapper, however, the Rockfish surpasses those species in "Fat". The Rockfish is a deep water species that packs on "fat" to regulate body temperature. This translates to an incredible silkiness and succulence. The Paper White Cooked flesh is mild and slightly firm with incredible flake. The Rockfish is clean and opaque raw and is a formidable Sashimi and Sushi choice. With all of the creaminess of Tai and Madai, the Rockfish holds up to the most educated palates. Sashimi, Ceviche, Saute, Broil.
Creamy, Rich, Silky, Moderate
Yellowtail Kingfish are the near cousin of the Yellowtail Hamachi and Yellowtail Jack. All are in the Jack family and present very similar shape, color, taste, and texture. The Yellowtail Kingfish is typically larger than Japanese Hamachi and is a great Wild alternative to farm raised Japanese Hamachi.
Sashimi, Sushi, Light Sear, Poke.
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.