BARRAMUNDI- WILD AUSTRALIA These fillets are white fleshed with a delicate mild flavor, and relatively boneless, making it a popular fish. They are buttery in taste and delicate in tecture. |
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BLUE NOSE BASS- WILD NEW ZEALAND The Blue Nose Bass flesh is moist and succulent, and becoming white once its cooked. They're wild caught, with long line vessels. The food of the bluenose is somewhat varied; fishes, crustaceans, and squid are eaten.
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BRONZINI- WILD EUROPE Bronzini are caught out of the Mediterrean Sea and are one of the most recognized fish in Europe. Bronzinos are finally making their way to American restaurants and homes due to their meat being flaky texture and mild with sweet succulent flavor.
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CHILEAN SEA BASS - WILD CHILE Chilean Sea Bass, or Patagonian toothfish, is a cold-water fish caught throughout most of the Antarctic and Southern Hemisphere. Almost all of the Sea Bass is caught and frozen at sea on factory vessels (making for a very high quality fish). The meat of a Chilean Sea Bass is a pearly snow white which remains white upon cooking. Chilean Sea Bass has a very large flake and is very moist and tender. The Chilean Sea Bass is almost identical to the sablefish or "black cod" of the north Pacific.
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CORVINA- WILD CENTRAL/SOUTH AMERICAS Corvina's popularity has been increasing steadily in the United States. Corvina has a high fat content and is suitable for all kinds of preparations. Corvina has a mild, sweet, delicate flavor.
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 ESCOLAR - The Escolar has firm white meat is dense and rich in oil giving it a very distinct flavor.
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KING KLIP- WILD SOUTH AMERICA King klip has a mild and slightly sweet flavor and a texture that is tender with large flakes. Perfect for sauteeing, baking, broiling, grilling and frying. The meat of the King Klip holds together well so it also is perfect for stews and soups. Available year round.
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 SWORDFISH - WILD SOUTH AMERICA Swordfish meat is firm, lean and "meaty", with a very distinctive flavor. The most noteworthy feature of the fish is its "sword" on the end of it's upper jaw/nose. This sword can be quite large, accounting for up to a third of the overall length of the fish. |
 TILAPIA - FARMED SOUTH AMERICA Tilapia is an extra lean white fish with a slight pinkish color. Its meat has a moderate texture with a mild flavor, and it is an excellent fish for grilling and broiling. This small, low fat fish originally comes from Africa where it has been used for thousands of years. Recently it has become one of the most important "aquaculture" fish in the world. |
| TRIPLETAIL - WILD SOUTH AMERICA Tripletail meat is white, flakey and delectable. Tripletail, as the name implies, have a body that appears to have three tails. They have the general appearance of a large crappie in body shape, yet have the coloration of a rockbass. They swim/float on their side just like a flounder. |
 WAHOO - WILD SOUTH AMERICA Wahoo flesh is white and delicate and regarded as high in quality with a firm texture and uniquely mild tasting. Wahoo is related to the king mackerel and tend to be solitary. Their diet consists essentially of other fish and squid. |
 MAHI is a very popular fish among chefs and is highly sought after. Fresh Mahi-Mahi fillets have grayish to pinkish meat, which lightens when cooked. Fresh Mahi-Mahi meat is firm with a large flake and a mild, sweet flavor. Mahi-Mahi fillets are usually sold with the skin on, partly because of it's beauty and partly because the meat will flake apart in cooking. |
 MARLIN- firm amber colored flesh varying from fish to fish and mild flavor with a high fat content. This fish is ideal for grilling and can also be served as sashimi. |
 PACU RIBS- (NO LONGER AVLBL) The meaty pacu ribs are a unique and highly appreciated delicacy. Pacu fish is a freshwater fish that is a native of Amazon and Orinoco river systems of South America. Pacu grows very fast to very large sizes. The pacu is a popular fish in the Pantanal, valued for its delicious flesh. |