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Species Name
Sea Bream
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Latin Name
Pagrus auratus
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Origin
North Island New Zealand
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Harvest Method
Ikijime
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Range & Habitat
New Zealand & Australia
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Producer
Range & Habitat
Sweet, Mild, Silky, Pink
"Tai" is the Crown Jewel in Sashimi. Revered for its flavor, texture and color. The highest quality is obtained in Ikijime, and it shows. Brilliant red skin and a beautiful pink flesh. The Red Snapper is slated as a celebration fish in many parts of Japan, and considered a luxury. Celebrate your own kitchen with this beautiful species.
White, Firm, Flavorful
Typically sold as a cooking Sea Bream, the Tarakihi offers a complex natural flavor that is resemblant of sea water with mineral undertones. They have a wonderful balance of sweetness and earthiness. The Tarakihi offers a great yield and diverse abilities as a food fish. Plus, Jackass Morwong is just fun to say...
Paper White, Sweet, Mild
From its storied beginnings, the John Dory has been a staple in ultra fine dining. With a sweet and delicate flesh that cooks to a paper white, the John Dory rivals the marks of species that often grace upscale menus. Think of Dover Sole with a Snapper's texture. Think of Turbot with a crab like sweetness. John Dory is a versatile species that dominates the light, white, flakey genre. John Dory is an upright "Flatfish". Its fillet resembles the shape of Flounder, but without scales. It has a beautiful olive to gold skin that crisps wonderfully when seared. The flake of the John Dory is delicate and supple. The clean flavors are the perfect canvas for light sets and minimalistic ingredient approach.