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Species Name
Scallops
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Latin Name
Argopecten ventricosus
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Origin
Sea Of Cortez Lagunas
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Harvest Method
Hand Cultivated
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Range & Habitat
Southern California & Mexico
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Producer
Baja Peninsula Fleet
Range & Habitat
Creamy, Earthy, Succulent
Smelts are very seasonal and a phenomenal Whole Presentation. When properly prepared, Smelts are a true delicacy and can be eaten bones and all. These are a fish lovers' fish. Great flavor with complex ocean and earthy tones. An abundance of oils give the smelt a "melt in your mouth" texture. Treat Smelts in culinary applications similar to large Anchovy and Sardine. Roast, Smoke, Pickle, Broil
Sweet, Tender, Flakey, Moist
The same species as Hawaii's famed Onaga, the Queen Snapper is one of the highest quality Snappers in Fine Dining. This is a species that rarely make it into National distribution. Local chefs disallow their "Secret Snapper" to grace other feature boards in the country. SeafoodS.com has your hook up! Light, Moist, Creamy, Flakey, and Paper White. Treat as you would the highest quality Hawaiian Snappers.
Ocean Flavor
Redfish is a phenomenal Center of the Plate species. The Flesh has large loose flakes that are packed with moisture and a clean ocean flavor. The Skin crisps wonderfully and has a "Fish Bacon" appeal. The Redfish has as many culinary application as the imagination will allow. The fish is very forgiving to high heat applications and "Green" Line Chefs. This is a very recognized "Blackened" Species. Thanks Chef Prudhomme.