-
Species Name
Pomfret
-
Latin Name
Taractichthys steindachneri
-
Origin
Hawaii & Open Pacific
-
Harvest Method
Hook & Line
-
Range & Habitat
Southern Pacific & Hawaii
-
Producer
The Hawaiian Fleet
Range & Habitat
Sweet, Moist, Flakey
The Bigtooth Corvina resemble Redfish, cut out like Grouper, and taste like Snapper - for a fraction of the cost. This is a large flake, moist, and sweet food fish that strongly represents the bounty of the pristine Southern Atlantic. The similarities in the plate presentation between Bigtooth Corvina and other Florida fine dining species are uncanny. If you are looking for a great species that makes a statement while running a great food cost, look to Bigtooth Corvina.
Creamy, Firm, Complex, Robust
The shell is solid and rotund, sculptured with numerous strong rounded radial ribs, overridden by crisp weak lamellae. Coloration is whitish, tinged at the posterior end with pale purplish-brown, and internally whitish, stained posteriorly with dark purplish-violet.
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.