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Species Name
Scallops
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Latin Name
Plactopecten Magellanicus
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Origin
Gulf of Maine
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Harvest Method
Hand Cultivated
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Range & Habitat
Eastern United States
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Producer
New England Fleet
Range & Habitat
Paper White, Very Moist, Creamy
Walu is a long slender fish with a high fillet yield. The Walu is unable to digest wax esters in its natural diet. This attributes to one of the richest fish in the Pacific waters.
Moist, Flakey, Paper White, Mild
Blue Moki is in the same Family as Trumpeter. Blue Moki has a very moist and light "Sea Bass" flavor and texture. The Blue Moki has all of the culinary applications of Cods, Sea Basses, Snappers, and Sea Breams. It is versatile and appealing in all aspects of dining. From the highest caliber of fine dining to the absolute best fish sandwich available.
Subtle, Complex Flavor
They have a great crunch with a buttery finish. They will require "Love" in preparation. A light poach before grilling, roasting, or steaming will ensure flakiness and a buttery finish. These are the perfect species for Ceviche, as they have less oils than a Northern species. The higher oils can cloud the liquids. Poach, Grill, Steam, Ceviche.