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Species Name
Crab
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Latin Name
Cancer borealis
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Origin
Gulf of Maine
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Harvest Method
Net Caught
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Range & Habitat
North Atlantic & New England
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Producer
SFS Partnership
Range & Habitat
Mild, Moist, Paper White
Sow Hake have a close resemblance to Cod and Haddock with a larger flake and "Fluffier" texture. They inhabit extremely deep waters and rise to mid depth at night to feed. The Sow Hake are harvested during this time by Hook and Line "Jig" Day Boat Operators. Sow Hake are a delicate "softer" flesh than other New England Round Fish. They are, indeed, a highly sought species by "Local" minded New England Chefs. They contain high levels of fish "fat" to regulate body temperature. This translates to incredible moisture levels in the prepared flesh. The culinary application is vast. Think it and Hake will handle it. Poach, Saute, Broil, Grill, Salt-Cure, Smoke.
Mild Yet Sweet Flavor
With flesh thatĀ tastes like crystal clear saltwater, Bali BarramundiĀ Sea Bass is highly versatile. Aside from having a deliciously mild yet sweet flavor when raw, it can be Grilled, Baked, Steamed, Sauted, even BBQ'd. Its rich flavor can be enhanced with ingredients both Eastern and Western. The skin has a layer of fat that when salted and seared crisps like pork crackling.
Clean, Natural
King Salmon flesh is an attractive dark pink to red colour. Its oil content is higher than any other Salmon and it is a rich source of Omega-3 fatty acids.