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Species Name
Skate
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Latin Name
Dipturus batis
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Origin
Gulf of Maine
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Harvest Method
Hook & Line
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Range & Habitat
North Atlantic & New England
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Producer
SFS Partnership
Range & Habitat
Silky, Rich, Moist, Robust
Prized as a game fish, the King Mackerel also boasts a luxurious texture and a robust ocean flavor. The Center loin is the real delicacy and fetches the adornment of "real" fish eaters. The culinary applications are vast and call for high heat or slow smoke. Also called "Smokers" because of the high oil content that keeps the Kingfish moist during a dry smoke environment. Grill, Broil, Smoke, Pan Roast.
Meaty, Moist, Creamy
The lean, boneless, firm flesh of the Russian Sturgeon (Acipenser gueldenstaedtii) has a delicate, mild flavor and is an excellent source of Omega 3s. It can be grilled, sautéed, baked, barbecued, poached or fried. It stands up to the boldest of preparations and is almost impossible to over-cook. Sturgeon should rest for 24 – 48 hours after harvest. This species of sturgeon produces the coveted Ossetra caviar. Atlantic and Siberian sturgeon also are available on a limited basis.
Creamy, Silky, Deep
Bigeye is a deeper swimming species, and, for natural reasoning, contains higher fat contents that Albacore, Yellowfin, and Skipjack Tunas. Bigeye is noted for its deep color, and softer flesh. The larger the Bigeye, the higher the fat content. It is perfect for raw application, and caramelizes very well in high heat cooking.