FISH SPECIES

Hungry? Check out our seafood recipes here!

BLUEFISH

Where you can find them?
Bluefish are migratory marine fish, found worldwide in tropic and temperate seas, except for the eastern shores of the Pacific. On the western side of the Atlantic, their range is from Argentina to Nova Scotia. They are found off Africa, and in the Mediterranean and Black Seas. Bluefish are generally found in bays and sandy bottomed near-shore waters. Migrating fish may be encountered in as much as 200 foot (60 m) depths. Depending on conditions such as water temperature and atmospheric pressure, bluefish may be found nearly anywhere in the water column, from just above the bottom to just below the surface.

Taste &Texture?
Bluefish are somewhat oily and strong flavored. The texture is flaky.

CATFISH

Where you can find them?
Extant catfish species live in inland or coastal waters of every continent except Antarctica. Catfish have inhabited all continents at one time or another. Catfish are most diverse in tropical South America, Africa, and Asia. More than half of all catfish species live in the Americas. They are found primarily in freshwater environments of all kinds.

Taste&Texture?
It has white meat, a mild taste. Generally really small fillets.

GROUPER

Where you can find them?
You can find Groupers in almost all temperate and tropical seas, usually over coral reefs (hard bottom). But some species prefer shallow water, while others inhabit deep, dark regions far offshore.

Taste & Texture?
Groupers have large, white flakes. It is the favorite fish of Florida&Central America because of its mild flavor.

Did you know?
That a Grouper is depicted on the reverse side of the 100 Brazilian Reais banknote.

MACKEREL

Where you can find them?
They occur in all tropical and temperate seas. Most live offshore in the oceanic environment but a few - like the Spanish mackerel - enter bays and can be found near bridges and piers.

Taste & Texture?
The meat is often very oily. Be careful as the meat can spoil quickly, especially in the tropics - therefore it must be eaten on the day of capture, unless cured. For this reason, mackerel is the only common salt-cured sushi. The scales are extremely small, if present.

MAHI MAHI

Where you can find them?

Mahi-mahi can be found in the Caribbean Sea, on the west coast of North and South America, the Gulf of Mexico, Southeast Asia and many other places worldwide.

Taste & Texture?
Mahi–Mahi tastes similar to flounder, tilapia, or any other whitefish.

Did you know?
When they are removed from the water, the fish often change color among several hues, finally fading to a muted yellow/grey upon death.

MONKFISH

Where you can find them?
Can be found northwest Atlantic and north-western Europe.

Taste & Texture?
The Monkfish has a unique texture - it is sometimes compared to lobster tail and has been alluded to as the "poor man's lobster."

IMPORTANT: Consumers who are sustainability minded should avoid Monkfish!

HALIBUT

Where you can find them?
Halibut live in both the North Pacific and the North Atlantic oceans and are highly regarded food fish.

Taste & Texture?
The meat has a very clean taste - only a little seasoning is required. Halibut is also noted for its very dense and firm texture, almost similar to chicken. Halibut are typically broiled, deep fat fried or lightly grilled. The fillets can also be smoked. Halibut has a ultra-low fat content.

Did you know?
The Halibut is the largest of all flat fish, with an average weight of about 25 - 30 lb (11 - 13.5 kg), but they can grow to be as much as 431 lbs (196 kg).

RED SNAPPER

Where you can find them?
Is a reef fish found in the Pacific, Gulf of Mexico and the southeastern Atlantic coast of the United States.

Taste & Texture?
The red snapper has a very delicate flavor, the meat is similar to Grouper - flaky, but smaller flakes.

Did you know?
That their vibrant red color comes from high levels of carotenoid pigments - largely astaxanthin - coming from shrimp in their natural diet.

SALMON

Where you can find them?
They are born in fresh water but migrate to the ocean and then return to fresh water to reproduce. However, there are rare species that can only survive in fresh water habitats. Salmon live in both the Atlantic and Pacific Oceans, as well as the Great Lakes. Good to know: Salmon population levels are of concern in the Atlantic and in some parts of the Pacific but in Alaska stocks are still abundant.

Taste & Texture?
Salmon is classified as an oilf fish. It is considered to be healthy due to the fish's high protein, high Omega-3 fatty acids
and high vitamin D content. Salmon is also a source of cholesterol. Salmon flesh is generally orange to red in color. The natural color of salmon results from carotenoid pigments in the flesh. Wild salmon get these carotenoids from eating krill and other tiny shellfish.

SEA BASS (BLACK)

Where you can find them?
It inhabits the coasts from Maine to north-eastern Florida and the eastern Gulf of Mexico.

Taste & Texture?
Black sea bass can be substituted for other fish with similar taste, texture and size characteristics such as trout or snapper.

SOLE

Where you can find them?
Sole is a type of flatfish of varying families. It is found in the Eastern Atlatic ocean, from the south of Norway to Senegal and all of the Mediterranean Sea. It is also found in the Southern North Sea.

Taste & Texture?
For example the dover sole is known and prized for its mild, buttery sweet flavor and versatility and for its ease of filleting. The fish yields fillets that hold together well in a variety of recipes.

SWORDFISH

Where you can find them?
Swordfish is a worldwide fish, found in all tropical to temperate oceans. There are 3 main areas which include the Pacific Oceans (here it ranges from Asia to the Americas and from Alaska to South America), North and South Atlantic.

Taste & Texture?
Swordfish's meaty texture and mild flavor are two reasons for its popularity. In addition to good taste, swordfish offers not only a low-fat, but also a low-calorie choice for health conscious consumers. Don't forget the heart-healthy benefits of swordfish: rich in omega-3 fatty acids and other vitamins and minerals. It can be grilled, broiled, baked or poached or even put on a skewer as a kebab.

TROUT

Where you can find them?
Trout are freshwater fish. They are usually found in cool - 50-60°F - (10-15°C), clear streams and lakes. They are distributed naturally throughout North America, northern Asia and Europ and several species of trout can also be found in Australia or New Zealand.

Note that trout live in different environments can they can have dramatically different colorations and patterns. Mostly, these colors and patterns form as camouflage, based on the surroundings, and will change as the fish moves to different habitats.

Taste & Texture?
Trout are classifed as an oily fish. As a group, trout are a bit bony, but the flesh is considered to be tasty. According to the British Nutritional Foundation, trout contain one of the lowest amounts of dioxins (environmental contaminants) of all oily fishes.

TUNA

Where you can find them?
The main tuna fishing nations are concentrated in Asia (mostly Japan and Taiwan). In southeast Asia, the southern Philippines is an important tuna-producing area. Spain and France are also important tuna fishing countries, with their ships fishing primarily in the Indian Ocean. Good to know: Tuna is fished by more than 70 countries worldwide.

IMPORTANT: While the fishing of many stocks of tuna is sustainable, but bluefin tuna have been severely overfished.

Taste & Texture?
Unlike most fish species, which have white flesh, tuna have flesh that is pink to dark red. The red coloring comes from tuna muscle tissue's greater quantities of myoglobin, an oxygen-binding molecule. The texture is chunky, meaty and flakey. If consumed raw be aware: You're eating raw fish - Sushi should never smell bad, so use your common sense and take a sniff before enjoying it. Tuna barbecue is a great alternative to the regular tuna recipes.

Did you know?
Tunas are very fast swimmers - they have been clocked at 45 mph (70 km/h).