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Species Name
Swordfish
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Latin Name
Xiphias gladius
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Origin
Southern Atlantic
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Harvest Method
Hook & Line
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Range & Habitat
South Atlantic & Caribbean
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Producer
SFS Partnership
Range & Habitat
Rich, Succulent, Tender, Rich
Monkfish is arguably the most unique texture in seafood. When prepared correctly Monkfish is most resemblant of Atlantic Lobster meat. Though versatile in preparation methods, many culinarians enjoy a slow application. Monk Tail "Osso Bucco" is a very recognized dish in American and European dining. Monkfish are predominantly sold "tails only". The tail is virtually the only usable part of the fish.
Super Sweet, Light, Flakey
Triggerfish feed very heavily on Blue Crab, Swimmer Crab, Urchin, Shrimp and Mollusks. This translates to a beautiful Sweeetness and muscle striation. The Striation allows for the flesh to flake into texturally phenomenal strands with a subtle tooth. Brilliant for saute with citrus or cream. Saute, Broil, Grill, Pan Roast.
Silky, Rich, Moist, Robust
Prized as a game fish, the King Mackerel also boasts a luxurious texture and a robust ocean flavor. The Center loin is the real delicacy and fetches the adornment of "real" fish eaters. The culinary applications are vast and call for high heat or slow smoke. Also called "Smokers" because of the high oil content that keeps the Kingfish moist during a dry smoke environment. Grill, Broil, Smoke, Pan Roast.