Sometimes called St Pierre or St. Peter’s Fish, John Dory is a round fish with a laterally compressed body. There are legends that say the dark spot on the fish’s side is St. Peter’s thumbprint!
John Dory has firm meat that cooks up moist with a mild and slightly sweet flavor.
Hamachi is Japanese for a certain species of Amberjack (Japanese Amberjack) that is farm raised. Popular as a sushi fish, Hamachi is fantastic when served raw; sashimi, crudo, ceviche or carpaccio… but, you can also enjoy Hamachi cooked!
Also known as Gulf Coney or Rooster Hind, Mexican Grouper has a wonderfully mild, sweet but distinct flavor. The cooked meat is white and lean with firm, big flakes. Chefs love it because it’s incredibly forgiving, remaining moist even if it gets a bit over cooked.
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