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Origin: Central/South America
Mild, slightly sweet, this catch has a firm, flaky, moist texture, making it ideal for grilling, frying, baking, or broiling. It has a white flesh with a slightly pink hue (similar to Grouper).
This catch is often compared to Grouper, Monkfish, or Haddock, but with a slightly richer mouthfeel and cleaner finish.
Its incredibly versatile meat helps it resist falling apart when cooking, making it a favorite among beginner cooks and chefs.