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PATAGONIAN TOOTHFISH - CHILEAN SEABASS - LEGINE AUSTRALE - SASHIMI GRADE - WHOLE FILLET
The Patagonian toothfish or Chilean sea bass as it's also known is native to the southern oceans around Antarctica. These MSC certified sustainable toothfish are longline caught off the coast of the Kerguelen Islands, also known as the Desolation Islands, a group of small islands in the Antarctic. Adult toothfish reach lengths of up to more than 2m and weights of 100kg. These large adults live near the bottom of the sea, in very deep water (over 3800 m), where they hunt other fish, squid and crustaceans.
This deep ocean predator is distinguished by its immaculate white flesh and its unique almond butter taste. It is one of the most versatile white fishes, slightly more delicate texture than monkfish or cod, it lends itself well to flavours that also pair with chicken, such as mushrooms and other earthy root veg, as well as South-East Asian fragrant spices. This sashimi-grade fish can also be used in raw preparations such as ceviche.
The whole fillet still has 5-6 large pin bones at the head end. As these are very tough to remove when the fish is raw it is better to cook with the bones in and easily remove them while the cooked fish is resting.
If you do not want to use the whole fish, remove it from the pack while the fillet is still frozen and place the skin side down on a chopping board. Allow the fish to temper for 10 minutes and cut into approx 150g portions (or 5/6 pieces). Wrap the individual steaks in double-layer cling film then return them to the freezer for later use.
Storage: Keep frozen at -18°C until the expiry date mentioned on the pack or Keep refrigerated for 24 hours before consumption
Origin: French Antarctic Lands
ŌRA KING SALMON - WHOLE FILLET - SASHIMI GRADE
Ōra king salmon is bred in some of the purest spring waters in the world then raised sustainably in the pristine, fast-flowing sea waters of the Malborough sounds in New Zealand. This process of freshwater to saltwater emulates the life cycle of the species in the wild. They are kept at extremely low population density, only 2% fish to 98% water, ensuring a healthy environment and free movement.
Ōra king salmon, also known as Chinook salmon, is the largest of the salmon species. It differs from the common Atlantic salmon by its higher fat content, naturally containing more omega-3 oil which can be seen in the striking marbled fat lines within the bright orange flesh.
Softer and more delicate flesh than other salmon species. A full, rich flavor with a buttery texture and large flake.
This incredibly flavorsome salmon is delicious pan-fried, baked, or steamed. Try with a citrus and fennel salad or crushed potatoes with capers, shallots, and a butter sauce. Also incredible served sashimi style or as a salmon tartare.
If you do not want to use the whole fish, remove it from the pack while the fillet is still frozen and place the skin side down on a chopping board. Allow the fish to temper for 10 minutes and cut into approx 150g portions (or 6/10 pieces). Wrap the individual steaks in double-layer cling film then return to the freezer for later use.
Origin: New Zealand
SPENCER GULF HIRAMASA - HAMACHI - KINGFISH - WHOLE FILLET - SASHIMI GRADE
Spencer Gulf Hiramasa Kingfish is farmed in a remote location off the Eyre Peninsula town of Port Lincoln in South Australia. The taste of the Kingfish is as clean and pure as the pristine waters in which it’s raised. As it happens, by any measure the Spencer Gulf is one of the cleanest bodies of water in Australia. There’s nothing between the waters where the Spencer Gulf Hiramasa Kingfish are raised and the Antarctic but the icy, vast expanse of the Southern Ocean.
When we talk about the Kingfish, we’re talking about the tale of two fish.
There’s the Kingfish in the sea: powerful and predatory. And there’s the landed Kingfish, so delicate and refined on the plate. The taste is unparalleled. Sweet. Fresh. It lasts just the right amount of time on the palate. It can carry other flavours while retaining its own sublime characteristics. It can be mildly cured or marinated in lime juice. It can be slow-cooked, pan fried, BBQ. The ways are endless…Japanese sushi masters consider Kingfish the best fish in the world for sashimi. It’s firm but distinctively delicate.
Spencer Gulf takes pride in its sustainability credentials. They do all they can to deliver their Hiramasa Kingfish in the most environmentally responsible way. Farmed in big pens, in clean, cold ocean water. They are certified "Friend of the Sea" and "Aquaculture Stewardship Council" – the gold standard in responsible aquaculture.
GINDARA BLACK COD - SASHIMI GRADE - WHOLE FILLET
Black Cod (Sablefish), made famous by chef Nobuyuki Matsuhisa for his black cod and miso recipe. MSC Certified sustainable, line-caught in the translucent icy waters of the Gulf of Alaska.
Identifiable by its colour which is verging on black, its tender and flaky flesh and its nutty flavour with high omega-3 content, an exceptional fish that boasts a velvety texture.
Black cod works well with strong flavours such as miso, citrus and onion. The whole fillet contains pin bones at the head end and can be cut very easily into steaks (recommended) or cooked whole. If you do not want to use the whole fish, remove it from the pack while the fillet is still frozen and place it skin side down on a chopping board. Allow the fish to temper for 10 minutes and cut into approx 150g portions (or 4 pieces). Wrap the individual steaks in double-layer cling film then return them to the freezer for later use.
Net: 600g+/- IQF Frozen Whole Fillet
WILD COD - SASHIMI GRADE - WHOLE FILLET
Cod is line-caught in the deep icy waters of Iceland according to the very strict specifications required to meet the demands of the MSC label. This ultra-selective fishing method guarantees both respect for our product and its high quality. This cold-water fish has a delicate lean flesh and a nice mild flavor.
If you do not want to use the whole fish, remove it from the pack while the fillet is still frozen and place it skin side down on a chopping board. Allow the fish to temper for 10 minutes and cut into approx 150g portions (or 4 pieces). Wrap the individual steaks in double-layer cling film then return them to the freezer for later use.
Packaging: 0.8-1.2 Kg
ALBACORE TUNA - WHOLE LOIN - SASHIMI GRADE
New Caledonian albacore tuna (Thunnus Alalunga) measures on average one meter long and weighs between 15 and 20 kg. Its transparent, shiny flesh, lightly pink in colour and firm in texture, make it a product highly sought-after by connoisseurs.
Albacore has a mild to medium flavor profile with firm flesh and large flakes. Like other tunas, it has a “steak-like” texture, but less firm than Yellowfin or Bigeye Tuna. It does however have a higher fat content which gives it a richness of taste. Albacore Tuna is also called Tombo Tuna. It is a delicious fish which lends itself best to grilling or searing cooking applications or even raw.
Origin: New Caledonia
Storage: Keep frozen at -18°C until the expiry date mentioned on the pack or Keep refrigerated for 24 hours before consumption.
WILD MONKFISH - WHOLE FILLET - SASHIMI GRADE
Huntress, the Monkfish lives in waters ranging from 50 to 800 meters deep. On the lookout for its prey, it takes on the color of its environment and, once camouflaged, uses its fishing filament to attract them. Its flesh is white, firm and delicate in contrast to its image. Our Monkfish are caught by several Breton boats which are committed to responsible fishing.
It is guaranteed to be skinless, ridge-free and membrane-free, and is hand-threaded according to unique know-how.
WILD DOVER SOLE - WHOLE GUTTED
Considered to be one of the gold standards of French gastronomy, Sole is the production of traditional coastal fishing carried out with trammel nets. This technique guarantees the quality of the product and avoids unwanted catches. We choose to only catch our sole before they lay their eggs when the fish is at its fattest. You will be surprised to see the fish twisting like a fresh product as it is cooked!
Few fish command more respect in culinary circles than the true Dover sole, which yields thin yet firm fillets that hold together well in many preparations. The raw meat is glistening white and dense and cooks up white. The flavor of the Dover sole is mild and sweet. One fan of Dover sole describes the fish as being “more like meat. It doesn’t have the texture of a normal fish.” Despite its delicate flavor, it’s able to stand up to the heavy sauces favored by European chefs
Sole is caught in Sables-d'Olonne using trammel nets. This technique makes it possible to avoid unwanted catches and to guarantee the quality of our fish. In fillet, whole or meunière, you can only succumb to its white and delicate flesh.
Storage: Keep frozen at -18°C for long term storage (until expiry date mentioned on the pack) or store in your fridge (in the original packaging) for consumption within 2-3 days
FROZEN WILD RED KING CRAB CLUSTER - RAW
In the depths of one of the world's richest and cleanest oceans, the Barents Sea, lives the red king crab, the largest species of king crab in the world.
Small coastal fishing boats head out each day with no more than 30 crab pots on board. Only the biggest and finest crabs are brought to shore and the others carefully returned to the sea. These rulers of the sea are in abundance and are highly sustainable.
Alive, red king crab is actually a dark burgundy in colour. When they are cooked they turn bright red with scarlet-red highlights on the top part of the shell. The meat is snow-white, with highlights of bright red.
Red King crab is nutrient-rich and has a wonderful sweet flavour with a tender texture. Simply delicious served hot or cold with homemade aioli or tarragon mayonnaise and a squeeze of lemon.
This delicious king crab is ready to cook after defrosting, each leg providing plentiful meat along with meat from the shoulder. Once cooked, the claws are pliable and can easily be cut with scissors, the shoulder meat, however, requires a little more patience but is well worth the effort. Single legs can be removed and defrosted easily and cooked separately if you do not need the whole cluster in one go.
CARABINEROS - GIANT RED PRAWNS - SASHIMI GRADE - XXL - 1KG
With their stunning color and large size, wild Carabineros are quite spectacular. Their name is derived from the red uniform worn by the Spanish guard. Feeding on only plankton and seaweed, they can achieve sizes like no other red prawn.
Firm-textured with a rich and robust flavor, quite different to that of the common prawn. They retain their vibrant red color once cooked and are excellent grilled and served simply with a slice of lemon. Also fantastic served with fresh pasta.
Instructions: Place the prawns in water between 15°C and 20°C for about 5 to 8 minutes. Place them on absorbent paper and wipe them gently. Keep them cold between 2°C and 4°C. Consume within 12 hours.
Net: 1kg. Contains 10/15 XXL Prawns
GAMBERO ROSSO - RED SCARLET PRAWNS - SASHIMI GRADE
The heart of the Mediterranean sea is host to an array of highly sought after seafood, Sicilian Scarlet Prawns being one of them. Living at around 700m along the seabed, the strong currents and high mineral content of the sea give the Sicilian Scarlet Prawn their wonderful, soft, delicate texture and creamy flavour.
These renowned prawns are delicious when not overcrowded with too many flavours, just like classic Italian cookery dictates. They are wonderful tossed through a salad or served in a simple Linguine Recipe.
Also lovely when the shells are peeled with the head remaining then marinated in olive oil with chopped garlic, fresh chilli then lightly grilled and served with fresh coriander.
Packaging: 900g. Contains 27/30 L IQF Frozen Prawns
Origin: Italy, Sicily
RAW BLACK TIGER PRAWNS - SASHIMI GRADE - XL - 2KG
Raised in the clear waters of the Mozambique Channel in the Indian ocean. The rich clay soil of the Zambezi river and the local flora give the black Qwehli their sublime and unique flavor.
Black tiger prawns have a wonderfully balanced firm texture and sweet meat. Roast in their shells with garlic, lemon oil, and chili flakes or over an open flame and hand peel. Also fantastic in Asian-inspired dishes.
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