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U.S. wild-caught from Massachusetts. A smart seafood choice; sustainably managed and responsibly harvested. Mild, lean and flaky flesh, great cooked whole, after they’ve been scaled and dressed.
U.S. wild-caught Gulf of Mexico. Very firm, moist, flaky and has a mild but distinct flavor. Skin will crisp up in a pan or plancha. Red Grouper is sweeter and milder than black grouper.
Wild-caught Barnegat Light NJ. Mahimahi is lean, firm with large, moist flakes and a sweet, mild flavor. The raw flesh is pinkish to grayish-white. Holds up well on the grill or in a pan.