Calamari is found mostly in the temperate bay waters of the California West Coast; known for its tenderness and sweetness the loligo squid is a delicacy. Also known as California Squid, Monterey Squid or Calamari, the Monterey Bay loligo squid is smaller, tenderer and more flavorful than the Ilex squid found off the East Coast. This native squid, once prepared, has a mild and subtle taste, almost sweet. The delicate, edible tentacles, tubes, and wings, are a pearly, opaque-white and if prepared properly, will remain firm yet tender. Favored as fried Calamari rings, squid is also delicious grilled, stuffed or baked or added as a key flavor ingredient for seafood pasta and stew dishes.
Chilean Sea Bass
In the deep, pristine, southern Pacific Ocean waters off Chile, lives the Chilean Sea Bass. Known for its richly flavored, delicacy Sea Bass swims Its clear, bright, white meat full of sumptuous flavor gets its palette-pleasing quality from the high oil content of its firm flesh. Chilean Sea Bass, a large, hearty fish, is high in Omega 3 fatty acids adding to the favorable appeal of its thick fillets in cooking. Chilean Sea Bass is a must in all seafood lovers’ menus.
Barramundi Fillets
Barramundi Fillets also known as Australian Sea Bass. Barramundi means, “Fish with big scales” in the Aboriginal dialect. Originally wild-caught in the waters around Australia, Coleson’s Catch® Barramundi is now farm-raised in the USA and Asia. Grown without antibiotics, hormones or colorants, Barramundi is free of mercury and contaminants. Its firm, white flesh is prized for its succulent and sweet, buttery flavor and tender and delicate texture. With its high Omega 3 fatty acids and protein, Barramundi is a versatile and difficult fish to overcook. Enjoy this new seafood sensation!
Rainbow Trout Pan Ready
Rainbow Trout live in the pure waters of the cool lakes and rushing streams of the Northern Regions. It is legendary among game fisherman for its acrobatic leaps and stunts. It is recommended that the trout’s soft, smooth, silky skin be left on during cooking to allow an easy, all natural seasoning. Also leaving the head and tail on during cooking minimizes skin breakage allowing its natural flavor to come through. It’s firm, flaky flesh ranges from white to light pink and the delicate flavor contributes to its most appealing characteristic; the variety of ways it can be prepared. Low in sodium and calories and high in Omega 3 fatty acids, Trout is naturally a sound preference for a healthy lifestyle.
Petrale Sole Fillets
Petrale Sole is the most sought after of the Pacific Coast family of Flatfish, and known for its highly prized for its excellent flavor. Petrale Sole has a fine, firm-textured flesh that is low in fat and has a delicate flavor. It is wild caught in the vast Pacific Ocean from the Bering Sea in Alaska as far south as Baja, California in Mexico. A very versatile addition to any seafood lover’s menu, it can be prepared in almost any manner from sauteing, broiling, grilling and poaching.
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