| Species |
Color, Taste, Texture |
Description |
| | |
| Ahi - Yellowfin Tuna (Thunnus albacares) |
The flesh of the ahi tuna is red in color, mild taste and has a medium to firm texture when cooked. |
This species acquired the name yellowfin because its dorsal fins, anal fins, and finlets are bright yellow in color. As the fish ages, the dorsal and anal fin lobes grow in length. Another name widely used in the industry for this species is "Ahi". Ahi is a Hawaiian word meaning beautiful, which was given this fish because of its colorful display. |
| Albacore Tuna (Thunnus Alalunga) |
The Albacore is the only tuna species used for white meat tuna. It has a moderate to full flavor and a firm texture. It is known as "The Chicken of The Sea" because of it's mild flavor. |
The body of the albacore tapers at both ends (cigar-shaped). The head is long and the mouth fairly large. The color is dark gray to metallic blue on the back becoming white to gray below. Albacore are easily distinguished from the other tunas with exception of the bigeye, by the extreme length of their pectoral fins (they extend well past the anal fin).
|
| Bass - Striped (Morone Chrysops x saxatilis) |
Hybrid striped bass possess a sweet, delicate flavor. Cooked the meat is moderately firm, white and flaky. |
Also called striper, and generally known as rockfish in the Chesapeake region. The flesh is coarse and rather soft with a large flake. This is a hybrid of the fresh water white bass and the saltwater striped bass. It looks almost identical to striped bass. They can reach 50 to 60 pounds. |
| Black Sea Bass (Centropristis striata) |
The meat is very white and has a unique taste. With its delicate flavor and tender yet firm texture, black sea bass’s popularity is well recognized in the U.S. Black sea bass is an ocean-friendly substitute for red snapper and grouper.
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The black sea bass is a temperate marine species that inhabits irregular hard-bottom areas, such as wrecks or reefs. They are found from Cape Cod to Cape Canaveral, and those found in the South Atlantic Bight usually occur more inshore with other tropical reef fish such as snappers, groupers, porgies and grunts. Black sea bass are protogynous hermaphrodites, that is, they change sex with size. Large individuals are males, and smaller individuals are female. The number of eggs produced in a spawning season ranges from 30 thousand to 500 thousand depending on the size of the fish. The spawning season is June through October in the Mid-Atlantic Bight, and February through May in the South Atlantic Bight. Females reach sexual maturity when they are 7.5 inches long, and males when they are 9 inches long. Black sea bass may live up to 20 years, although fish older than 9 years are rare. The maximum size attained is 24 inches and 6 pounds. Black sea bass are opportunistic feeders eating whatever is available, preferring crabs, shrimp, worms, small fish and clams.
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| Barramundi (Lates calcarifer) |
Prized for its delicious gourmet flavor, delicate texture and incomparable freshness, with firm, white, fine-grained meat. Barramundi is a sushi grade, saltwater fish that's an ideal alternative to sea bass, snapper, halibut and other premium white fish |
Barra, Silver Barramundi, Giant Perch, Palmer Perch - are excellent table fish and specimens. Mostly Farm Raised however in the wild they are captured from estuarine waters. Barramundi are delicious, with firm, white, fine-grained meat. |