Fish Portions & Fillets

Tuna

The word tuna dates back only to 1880 in print and is attributed as a spanish american derivation of the english counterpart, tunny. It is derived from the latinthunnus, the name of its scientific genus. Tuna has been fished from the warm, temperate parts of the mediterranean sea and the pacific, atlantic, and indian oceans since ancient times. As a member of the mackeral family, tuna naturally has a stronger, more robust flavor than whitefish.

  • Sizes: 6,8,10 oz per portion

  • Sashimi Grade

  • Cryovac Packed

Sword fish

The flesh of some swordfish can acquire an orange tint, reportedly from their diet of shrimp or other prey. Such fish are sold as “pumpkin swordfish,” and command a premium over their whitish counterparts.
Swordfish is a particularly popular fish for cooking. Since swordfish are large animals, meat is usually sold as steaks, which are often grilled. Swordfish meat is relatively firm, and can be cooked in ways more fragile types of fish cannot (such as over a grill on skewers). The color of the flesh varies by diet, with fish caught on the east coast of North America often being rosier.

  • Sizes: 6,8,10 oz per portion

  • Sashimi Grade

  • Cryovac Packed

Salmon

Salmon is the common name for fish in the order Salmoniformes. They live in the northern Atlantic and Pacific oceans, and are anadromous, which means most types of salmon are born in fresh water, migrate to the sea, and return to freshwater to reproduce, or “spawn.” Salmon appearance varies greatly from species to species. Species like chum salmon are silvery-blue in color while some have black spots on their sides, like the Atlantic salmon. Still others, like the cherry salmon, have bright red stripes. Most of these species maintain one color when living in fresh water, then change color when they are in salt water.

  • Sizes: 6,8,10 oz per portion

  • Sashimi Grade

  • Cryovac Packed

Sea Bass

There are many types of sea bass, but the species most commonly available to North American consumers is black sea bass. This delicious fish, available in many upscale restaurants, is also popular among home chefs.

Sea Bass Fillet

  • Sizes: 6,8,10 oz per portion

  • Sashimi Grade

  • Cryovac Packed

Sea Bass Whole

  • Sizes: 6,8,10 oz per portion

  • Sashimi Grade

  • Cryovac Packed

Mahi Mahi

  • Sizes: 6,8,10 oz per portion

  • Sashimi Grade

  • Cryovac Packed

Red Snapper

The red snapper, Lutjanus campechanus, is a fish found in the Gulf of Mexico and the southeastern Atlantic coast of the United States and much less commonly northward as far as Massachusetts. In Latin American Spanish it is known as huachinango or pargo.
The red snapper commonly inhabits waters from 30–200 feet (9.1–61 m), but can be caught as deep as 300 ft (91 m) on occasion. They stay relatively close to the bottom, and inhabit rocky bottom, ledges, ridges, and artificial reefs, including offshore oil rigs and shipwrecks. Like most other snappers, red snappers are gregarious and will form large schools around wrecks and reefs. These schools are usually made up of fish of very similar size.
The preferred habitat of red snapper changes as it grows and matures due to increased need for cover and changing food habits. Newly hatched red snapper spread out over large areas of open benthic habitat, then move to low-relief habitats, such as oyster beds. As they near one year of age, they move to intermediate-relief habitats as the previous year’s fish move on to high relief reefs with room for more individuals. Around artificial reefs such as oil platforms, smaller fish spend time in the upper part of the water column while more mature (and larger) adults live in deeper areas. These larger fish do not allow smaller individuals to share this territory. The largest red snapper spread out over open habitats as well as reefs.

  • Sizes: 6,8,10 oz per portion

  • Sashimi Grade

  • Cryovac Packed

Grouper

Grouper is the common name for a large carnivorous member of the family Serranidae (sea bass family), abundant in tropical and subtropical seas and highly valued as food fish. There are several genera, notably Epinephelus and Mycteroperca,including some 100 species, most of which are characterized by bright markings that change in color and pattern to match the background. In the West Indies and the Florida Keys are found the yellowfin grouper, noted for its many beautiful color phases; the coney, the smallest (9 in./22.5 cm) grouper, colored a livid reddish gray with blue spots; and the Nassau grouper, the rock hind, and the gag. The largest of the sea bass are the groupers called jewfishes—the black jewfish, or Warsaw grouper, Hemichromis bimaculatus, reaches a length of 6 ft (183 cm) and a weight of 500 lb (225 kg) and the spotted jewfish is even larger (up to 600 lb/270 kg). The red grouper and the black grouper, common N to the Carolinas, form the bulk of the commercial catch; both species weigh up to 50 lb (22.5 kg). Groupers are classified in the phylum Chordata, subphylum Vertebrata, class Osteichthyes, order Perciformes, family Serranidae.

  • Sizes: 6,8,10 oz per portion

  • Sashimi Grade

  • Cryovac Packed

Tilapia

Nile tilapia were the first species of fish to be cultivated, and an important part of the egyptian diet more than 3,000 years ago.
There are nearly 100 species of tilapia across the globe. Red and black tilapia are among the most popular types of the species because of the rich color of their skin.
Both wild and farm-raised tilapia are typically herbivores. Farm-raised tilapia feast on grain, and wild tilapia eat plankton, algae and other plant matter.
Tilapia live in freshwater ecosystems, but can also tolerate water that contains low levels of salt. Tilapia prefer warmer water temperatures and are native to africa.
Tilapia fillets are low in calories, fat, and carbohydrates and contain high levels of protein and vitamins.

  • Sizes: 6,8,10 oz per portion

  • Sashimi Grade

  • Cryovac Packed

Sole Fillet

  • Sizes: 6,8,10 oz per portion

  • Sashimi Grade

  • Cryovac Packed

Swai

  • Swai is a Catfish from Vietnam

  • Sizes: 6,8,10 oz per portion

  • Sashimi Grade

  • Cryovac Packed