-
Species Name
Cuttlefish
-
Latin Name
Cephalopoda
-
Origin
Italy
-
Harvest Method
Hand Cultivated
-
Range & Habitat
Europe
-
Producer
Range & Habitat
Flakey, Paper White, Moist
A beautiful glisten of dark black skin contrasts paper white flesh at French tableside service. It is an awesome fillet fish with a crispy edible skin. Black Bass is an American Sustainability Success Story.
Firm, Delicate, Light Pink Flesh
Fish caught during the winter months seem to have a higher fat content than those caught in the summer, and Opakapaka yields the best sashimi during the winter season. The smaller-sized fish harvested off the main Hawaiian Islands are directed toward the ethnic restaurant and household retail markets in Hawaii, where opakapaka is often prepared by steaming or baking fish with the head on. In these markets, opakapaka is also used to make sashimi and fish head soup.
Firm, Moderate, Moist
Opah is prized for its complex Ocean flavors. It is firm, yet moist, in many cooking applications. Processing Whole Fish in California, we have availability to some very specific cuts. Primarily the Back & Belly, or RackĀ is saught, but through a talented butchering aspect, we have secured the Cheeks as well. The "Tenderloin" and "Tri-Tip" are two very unique Cheek Cuts that is sure to make your guests very happy.