Spanish Mackerel

Cut from 1-2# fish

Flavor profile: Briny, rich, sweet

Harvest area: North Carolina

Harvest method: Wild-caught

Dukes of Topsail

Size: 2-2.5" each

Flavor profile: Briny, buttery, umami

Harvest area: North Carolina

Harvest Method: Farm-raised



Wild King Salmon

Cut from 15-20# fish

Flavor profile: Buttery, clean, rich

Harvest area: Alaska

Harvest method: Wild-caught

Fresh Shrimp

Size: 21/25

Flavor profile: Briny, rich, sweet

Harvest area: North Carolina

Method: Wild-caught

American Red Snapper

Cut from 6-10# fish

Flavor profile: Mild, nutty, sweet

Harvest area: Florida

Harvest method: Wild-caught

Puppy Drum

Cut from 2-8# fish

Flavor profile: Clean, delicate, mild

Harvest area: Texas

Harvest method: Farm-raised



Pompano

Size: 1-2# fish

Flavor profile: Mild, rich, sweet



Harvest area: Mexico

Harvest Method: Wild-caught

Giaveri Osetra

Size: 12g. units

Flavor profile: Buttery & nutty



Harvest area: Italy

Harvest Method: Farm-raised



Yellowtail Snapper

Cut from 1-2# fish

Flavor profile: Briny, clean, sweet

Harvest area: Mexico

Harvest Method: Wild-caught

Black Tip Shark

Cut from 20-30# fish

Flavor profile: Mild, sweet, meaty

Harvest area: North Carolina

Harvest Method: Wild-caught