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Species Name
Grouper
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Latin Name
Mycteroperca bonaci
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Origin
Florida & Caribbean
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Harvest Method
Hook & Line
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Range & Habitat
South Atlantic & Caribbean
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Producer
St Pete Fleet
Range & Habitat
Flakey, White, Savory, Moist
Tripletail are a species to themselves. Only the Pacific and Atlantic species exist. The "Buoy Bass" name comes from their enjoyment of hanging around in the shade. Feeding from the bottoms of buoys, kelp beds, even pallets fallen from shipping vessels. They enjoy the crustaceans that inhabit these oceanic oases. With such a broad diet, the Tripletail aquire a complex, savory flavor, while remaining paper white, flakey and moist. Treat the flesh as you would treat the best cut of Grouper and you, your team, and your guests will appreciate the subtle complexity of this undersung species. There is no need to overthink accompanying flavors. The Tripletail has everything you need. One fisherman has stated that, "It could be dragged behind the truck in the mud, and still taste wonderful".
Rich, Creamy, Sweet
Ling is a Cusk Eel also known as Kingclip. It has a texture similar to Lobster and Monkfish. Ikijime Ling is perfect for aSashimi as it is a light white with a creamy texture. The fish are caught between 100 and 1500 feet deep. Very fatty and very sweet.
Silky, Moist, Umami, Sweet
King Salmon is one of the most Marketed Species of fish in the world. Wild and typically labeled "sustainable", the King Salmon has a place on anyone's menu. A chef's application to this fatty, silky, rich flesh is only limited by the creativity demanded by their patrons. King Salmon, whether Ivory or Red, have some of the most celebrated health benefits in the nation. Omega 3 Fatty Acids are the utmost identified nutrient in seafood. Grab A "Big Boy" for your specials board direct overnight.