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Species Name
Halibut
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Latin Name
Hippoglossus stenolepis
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Origin
Alaska
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Harvest Method
Hook & Line
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Range & Habitat
Pacific Northwest & Alaska
Range & Habitat
Creamy, Sweet, Briny, Tender
Harvested during a "Super" Moon and very low tides. This allows short exciting bursts of availability. Long Slender "Straight Razor" shaped with beautiful greens, browns, and cream colors throughout the shell. The fringe of the meat has a purple hue and the foot is an attractive cream color. The Razor Clam is perfect from Sashimi to Saute. Sashimi, Saute, Roast, Stew.
Light, White, Flakey
Often mistaken for California "Southern" Halibuts, the Cortez Fluke is a delicacy all its own. Fluke are "Left-Eyed" Flat Fish. They harbor all of the sweet lightness of many Fluke, Flounders and Halibut. The overwhelming differences in Cortez Fluke has to the harvest method and care given to the fish upon capture. Most flat fish are trawl netted and captured alongside hundreds of other fish. The Cortez Fluke is One Man, One Line, and One At A Time. Treat as any crudo grade flat fish. Crudo, Ceviche, Poach, Saute, Broil, Pan Roast
Moist, Clean, Succulent
Acadian Redfish is a member of the same Genus as all Rockfish. Acadian Redfish inhabit the deep fathoms of the Gulf of Maine. The frigid temperatures of the habitat induce "fat" storage for body temperature regulation. Acadian redfish boasts the moisture content of Haddock and Hake with a precise portion control ability. The culinary applications are limitless, but prefer moderate heat and short cook times. The Acadian Redfish is very mild and is open to countless flavoring techniques. House blended Blackening Spices and Fresh Garden Herbs find a perfect canvas in Rockfish. Roast, Saute, Poach, Sous Vide.