TRY FRESH
fish & oysters
Red Drum
(Sciaenops ocellatus)
This fish is also known as Redfish, Channel Bass or Spottail Bass.
Red Drum meat is very firm, not bony, and even fillets can be grilled. One good way is to grill fillets with the scale on. Well suited to many Mediterranean preparations. Great for griddle, grill, oven cook, pan fry and steam.
Royal Rainbow Trout
(Oncorhynchus Mykiss)
This noble fish inhabits in a crystal-clear cold mountain rivers. Rainbow trout is a member of the salmon family and is known for its mild, nut-like flavor and a delicate texture.
Don’t overpower the delicate taste of rainbow trout with strong sauces. A little butter, lemon and parsley is usually all you need to bring out the delicate flavors of this fish.
Red Snapper
(Lutjanu ssp)
This species is one of the most popular of all white fish. Red snapper has a firm texture and a sweet, nutty flavor that lends itself well to everything from hot chilies to subtle herbs.
Whole red snapper can be broiled, grilled, pan-fried, steamed, baked or deep-fried. Fillets are good pan-fried or steamed.
Anchovies
(Encrasicholina heteroloba)
This is small seawater fish, about 10 cm in length and closely related to herrings.
Anchovies have been eaten by people around the world since the early days of the Roman Empire. Fresh anchovies are sweet, delicate and just barely briny.
They're great battered in cornmeal and deep-fried or marinated in white wine vinegar and herbs to use on sandwiches, but one of the best ways to enjoy them is with juicy flavorful summer tomatoes.
Sardines
(Sardina pilchardus)
Fresh sardines are an absolute delicacy. Sardines are relatives of the herring. Nevertheless, unlike herring, sardines are at the ‘bottom of the food chain’.
But don’t pity the sardines as this is only advantageous to our health. Due to their lowly position on the food chain, they are one of the least contaminated (referring to mercury) ocean species.
Barracuda
(Sphyreana spp)
This fish is essentially the seawater version of the 'Pike'. The flesh is dark but very flaky and usually soft.
Oven baked or grilled the Barracuda is a very tasty fish. It is complimented by spices / garlic and fresh flavours.
As a word of warning, some Barracuda carry a naturally occurring poison called 'ciguatera' This is very rare but can result in a stomach ache for anyone eating a fish with this condition. There is no way to check this issue, but we thought you should know.
Sole Fish
(Cynoglossus spp)
Sole has a sweet delicate flesh, work especially well with creamy white wine sauces.
As well as being a great fish cooked on the bone, fillets are always popular and great for rolling around a filling (delice) then steaming or baking.
The fish goes particularly well with butter, parsley, sage, lemon, button mushrooms, cranberries or potatoes.
Milk Shark
(Rhizoprinodon actus)
This shark is marketed fresh (or dried and salted) for human consumption, and is also used for shark fin soup.
The fish is meaty and mild, great for the grill and frying.
Skipjack Tuna
(Katsuwonus pelami)
Skipjack has the most pronounced taste of all of the tropical tunas and when raw, good-quality skipjack meat is deep red. Smaller fish are lighter red. Cooked skipjack becomes light gray.
Skipjack is an excellent source of healthy, extra lean protein. It is also low in saturated fat and low in sodium.
Suggested Preparations: Raw (sashimi), Seared, Broiled, Fried, Sautéed, Dried.
Black Pomfret
(Parastromateus n.)
Black Pomfret is also known as 'Halwa' is relished by those who are not big fans of small fish with a lot of bones.
Hearty, tasty, black in appearance. The firm texture of the fish makes it ideal to be cooked in a curry or pan-fried. The overall white flesh is delicious and flaky when cooked. It is best enjoyed with steamed rice.
The fish is covered with tiny scales, so don’t forget to clean it before cooking.
Indian Mackerel
(Rastrelliger kanagurata)
Commonly known as 'Bangda' the Indian Mackerel is the local delicacy of people across the coastal areas of India. The meat of the fish is delicious and creamy in taste.
Indian Mackerel has a strong, distinctly ‘fishy’ flavour and oily, firm flesh and is best pan-fried, baked, grilled, barbecued, smoked or pickled. The fish is bony yet rich in meat, it transforms to delicate meat with a mild flavour making it a frequent mealtime choice for most fish lovers.
Squids
(Cephalopoda)
The taste experience from squids (cephalopods) is largely related to the meat flavor and the texture. This seafood delicacy is most commonly eaten in Southeast Asia and Southern Europe.
You most often meet squids in the form of battered deep-fried rings. But there are a variety of other cooking techniques: boiling, steaming, frying, grilling, marinating, smoking, and drying.
Live Pacific Oysters
(Crassostrea gigas)
Live Oysters have been part of our product range since 2021.
We have carefully selected a sustainably run oyster farm with serious veterinary, sanitary, epidemiological and hygienic controls in place, monitored by the National Competent Authority.
Raw oysters are an excellent source of protein and zinc, which boosts testosterone levels and helps maintain healthy levels of dopamine (the feel-good chemical released in the brain).
In addition, these shellfish are a rich source of vitamin B12 and omega-3 fatty acids, which play an important role in maintaining brain health and protecting against cardiovascular disease.
We are currently planning to arrange trial deliveries of fresh (chilled) loins, fillets, and steaks of
Longfin Tuna, Blue / Black Marlin and Swordfish; and Lobsters,
so stay tuned!
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