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Species Name
Sea Bream
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Latin Name
Pagrus auratus
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Origin
Cook Straight
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Harvest Method
Hook & Line
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Range & Habitat
New Zealand & Australia
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Producer
Range & Habitat
Creamy, Light Sea Flavor
The "Roe" is the edible part of the Urchin, which is actually the reproductive structure of the animal. It has a light yellow color and a brilliant light "Sea" Flavor. The Uni can be eaten Raw, or lightly cooked for flavoring of other seafood dishes, sauces, custards, and even ice cream. A culinary favorite of Sushi and Asiatic Cuisine. Raw, Sushi, Creamed for Sauces.
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, most 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.
Lean, Crunchy, Clean
Among the larger Tuna species, reaching weights of over 400 pounds, the Yellowfin Tuna is a revered ocean predator, feeding on lean fish.