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Species Name
Corvina
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Latin Name
Isopisthus parvipinnis
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Harvest Method
Hook & Line
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Range & Habitat
Eastern United States
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Producer
SFS Partnership
Range & Habitat
Rich, Succulent, Tender, Rich
Monkfish is arguably the most unique texture in seafood. When prepared correctly Monkfish is most resemblant of Atlantic Lobster meat. Though versatile in preparation methods, many culinarians enjoy a slow application. Monk Tail "Osso Bucco" is a very recognized dish in American and European dining. Monkfish are predominantly sold "tails only". The tail is virtually the only usable part of the fish.
Light, Flakey, Moist, Clean
Speckled Sea Trout have a bone structure of Snapper and Weakfish. They have the flavor profile of California White Bass and Corvina (All Weakfish). The simplicity of this species is a blank canvas for beautiful Spring and Summer fare. The light, paper white flesh has a brilliant flake with ample moisture content. Prepare as you would your favorite Snapper as the Sea Trout grows at the same sizing of B-Liner and Yellowtail Snappers with many of the same texture profiles.
Saute, Whole, Roast, Grill
Super Sweet
King Crab is the highest regarded Decapod Crustacean in Fine Dining. True Alaskan King Crab are a delicacy beyond reproach. Unlike Tanner, Blue, Dungeness, and Jonah crabs, the Alaskan King Crab is a "Monster". With some individual legs weighing over a pound, the Alaskan King Crab is an awe inspiring guest experience. Not only is it a dining spectacle, the Alaskan King Crab offers one of the Sweetest proteins on the planet. Buttery textures, sweet flavors, gorgeous coloring, ample sizes, and all around "Feast" appeal, "Crown" Alaskan King Crab at the pinnacle of seafood. Boil, Steam, Grill, Roast.