It is perfect for use in crab cakes, dips, salads, and casseroles. Perfect for crab cakes, salads, quesadillas, wraps, soups, and crab balls.Ĭrab Meat (Lump)– Lump is a blend of broken pieces of jumbo lump and special grade crab meat. Its stronger flavor profile makes claw meat ideal for dishes with heavy sauces or in dips and soups, as the flavor of the crab still comes through.Ĭrab Meat (Special)– Often considered the most versatile grade for the widest range of recipes, special crab meat consists of the smaller pieces of white meat from the body of the crab. They are the first section of the crab claw with part of the shell removed.Ĭrab Meat (Claw)– is a brown meat with a stronger flavor profile. A Latin favorite!Ĭrab Meat (Cocktail Fingers)– Claw Fingers are brown (dark) meat with a stronger flavor profile. Taste like a cross between Mahi and Snapper. Delicious baked or pan sauteed with our fresh scallops.Ĭorvina - Caught off the Pacific coast of South American, Corvina is a mild flavored and firm textured fish. Nice white flaky fish with a distinct flavor. Excellent and delicious!Ĭod, Atlantic - Caught off the coast of Iceland and flown by jet to the U.S., Atlantic Cod is lean, has flaky texture with a mild delicate flavor.Ĭod– Our fresh cod is flown in from Bristol, Maine. It can be served fried, poached or pan sauté. It’s texture is soft and moist with a nice white flake. They have a nice, salty taste.Ĭobia - Bears a striking resemblance to a shark. It is great fried, grilled or baked.Ĭlams– Clams can be eaten raw or cooked in an array of manners. Depending on how it is prepared and the cooking time, calamari can be firm, rubbery or gummy.Ĭatfish – “farmed” in Mississippi. When it is tenderized and soaked in egg or milk, its taste may differ greatly.
Some people state that it tastes rather fishy. Chilean Sea Bass, a snow white fillet, has large flakes, is tender, moist and has a mild flavor.Ĭalamari– can taste rather mild, slightly sweet and almost producing a nutty flavor. Due to high oil content, it’s excellent when grilling, baking or broiling. It’s versatility and low price have made it a staple across of Europe and North America!īass, Chilean Sea - Chilean Sea Bass is caught off the coast of South America.
Cooks up white and flakes well.īasa– is described as having large, white fillets with no bones, and flesh that is moist with a light, firm texture and a mild fish flavor. It has a great flavor when broiled or grilled. Amberjack - Florida Amberjack has darker meat and high oil content.
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