Origin: North Carolina, South Atlantic
A local prize from the waters right off North Carolina comes Wreckfish. A deep see dweller, Wreckfish, hides in crevices and 'shipwrecks' as to part of the reason for the name of the fish. The Wreckfish fillet offers a similar taste and texture to that of Grouper. The firm, white flesh offers large flakes and a buttery mouth feel. A mild flavor allows Wreckfish to pair well with almost any seasoning combination. Wreckfish can be prepared grilled, baked, broiled, or pan fried.