AMBERJACK  -  WILD LOCAL    Amberjack fillets have firm texture, white meat and a mild flavor. Medium-white, firm, medium oil content. They are an extra lean fish and found throughout Florida. Amberjacks are members of the 'jack' family. Amberjack fillets  are known for its sweet, extra lean meat. Substitutes: red snapper, wahoo, cobia, blackfin or skipjack tuna.
 

COBIA  -   WILD LOCAL     Also known as 'lemon fish', cobia's beautiful white meated fish has the same consistency as Chilean Sea Bass. Cobia has thick loins with white firm flesh like the halibut or a cod. An average size fish will weigh 20 to 40 pounds. Cobia is a White, firm, low-medium oil content. Substitutes: black sea bass, skipjack tuna, amberjack, red grouper, mahi mahi, swordfish.

 

 
GOLDEN TILE -   WILD LOCAL and IMPORTED   The Golden tilefish is meat has a firm, white meat with mild flavor and it is an extra lean fish.

KING FISH  -   WILD LOCAL        The king mackerel, or Kingfish,  are constantly feeding carnivores that can attack with high speed, powerful jaws and razor-like teeth. They feed on all and any available food but favor jacks, sea trout, sardine like fishes, ribbonfish, herring, shrimp and squid.  Kingfish fillets are firm and hold their shape and are dark but lighten on cooking.

PARROTFISH- WILD LOCAL    Parrotfish meat has soft, moist texture with a delicate flavor, steaming,  poaching, baking, grilling and Barbequing are popular methods for cooking.  They are mostly tropical, perciform marine fish abundant on shallow reefs of the Atlantic, Indian and Pacific  Oceans.

POMPANO- WILD LOCAL      From the tropical warm waters of the Bay and Florida Keys the  Pompano are distant relatives to the tuna fish are light in color and high in fat-the ultimate sashimi product, if you like Hamachi you'll love our pompano. These are trap caught and averge 1 1/2lbs to 1 3/4lbs each. 

PORGIES- WILD LOCAL     The firm,  flaky white flesh of the porgy is low in fat and delicately flavorful. Often deemed 'poor man's grouper', porgies are mostly a by-catch for Sammy's boats. They are best roasted as the meat slips off the bones more easily  and the bones tend to soften during cooking. This is also a fish for baking,  broiling, grilling, and pan-frying.  

TRIGGER FISH  -  WILD LOCAL      Triggerfish flesh is white, firm and flavorful, with only a few bits of red flesh which may be scraped off easily at the base of the ventral and posterior dorsal fins. They have a rather bizarre anatomy which reflects its diet of slow-moving, bottom dwelling crustaceans, mollusks, sea urchins and other echinoderms.