-
Species Name
Scorpionfish
-
Latin Name
Scorpaena cardinalis
-
Origin
Southern New Zealand
-
Harvest Method
Ikijime
-
Range & Habitat
New Zealand & Australia
-
Producer
Range & Habitat
Tender, Light, Moist
Beautiful Ike Jime Sashimi fish. Large wide sides and thin skeleton. Great yields and even better flavor. The word Tai refers to many imported fish and this is the true Japanese Sea Bream. You will find this flesh is a bit more tender than other Snappers with light color and flake. The flesh is almost "fluffy" when cooked.
Sashimi, Saute, Broil
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.
Clean, Sweet, Moist
New Zealand Flounder are most related to Sand Dabs. New Zealand Flounder feed in the shallows and can be caught in depths of 100 feet. The waters of New Zealand lend an icy temperature that inundates the Flounder with higher amounts of body "fat". This produces a moist, succulence that offer a silky mouth feel in raw preparations. Sashimi, Sushi, Ceviche, Sear, Saute.