Amberjack has pale pink flesh with firm, large flakes and a sweet flavor.  Hiramasa is a sashimi grade farmed Amberjack which has a higher fat content, firmer texture and cleaner flavor than wild Yellowtail Kingfish (Amberjack). Black Drum Fish have a mild, sweet flavor with firm flesh and large, moist flakes.  It is comparable to Red Snapper.  Very fresh Red Drum Fish have an emerald green tint to the raw flesh, while larger fresh Red Drum Fish have a red tint.  The flesh of Black Drum Fish lack these hues of color and are simply white.  The flesh of both species cooks up to pure white.  Both the Red Drum Fish & Black Drum Fish have similar flavors, but Black Drum has a coarser, meater flesh than the Red Drum.  The smaller fish of both species tend to be sweeter and flakier. Cobia holds together so well it can be skewered and dropped on the grill, or just barbequed as a steak or fillet with your favourite marinade. It is mild flavoured, so can be used in a wide variety of dishes from pastas to curries and ceviche to plain old fish and chips.

After cooking cobia becomes extremely white and has large succulent flakes of meat. Raw cobia is firm and flavourful yet soft and juicy, just perfect for sushi and sashimi and comparable to tuna or Chilean Seabass in texture. Also known as 'Fluke', Flounder caught in clear ocean beaches tend to taste more sweet. sushi tei bali reviewFlounders caught in harbors have a slight muddy taste because they usually lie flat on the mud. sushi producten kopen onlineFlounder is a flat-lean fish.izumi sushi online Fresh Grouper is a lean, moist fish with a distinctive yet mild flavor, large flakes and a firm texture.  youda sushi chef en ligne

The Red Grouper has a slightly sweeter, milder flavor than the Black Grouper and is considered to be the better of the two.  Grouper's flavor profile is like a cross between Bass and Halibut. Mahi-Mahi has lean flesh with a mild, sweet flavor profile, moderately firm texture and large, moist flakes. sushi box online bestellenThe skin is thick and should therefore be removed before cooking.  sushi cat 2 puzzle & skill games play free games online at armor gamesFresh Mahi Mahi has translucent pinkish flesh and a bright red bloodline.  order takeout online sydneyIf the bloodline is brownish or dull then the fish is old. Red Drum Fish have a mild, sweet flavor with firm flesh and large, moist flakes.  

Both the Red Drum Fish & Black Drum Fish have similar flavors, but Red Drum has a finer texture and more tender flesh than the Black Drum.   Red Snapper is a lean, moist fish with a firm texture and a distinctive sweet, nutty flavor wich makes it versatile for many flavor components from mild to intense seasoning.  Many other fish are marketed as "Red Snapper" but are not the real thing so check your sources, and buy it with the skin on so you can verify the skin color.   The raw flesh of Red Snapper is pinkish with yellow streaks, turning lighter (but not white) when cooked.  The skin is deep red along the back which fades to a lighter pinkish-red on the on the belly. Sheepshead fish has a wonderful flavor, much like crab or lobster. Good methods for cooking sheepshead fish include frying, sautéing, pan broiling, grilling, and baking. Sheepshead can also be used in soups and chowders, and they can even be used to make imitation crab meat. Wahoo (Ono) has mild-sweet tasting flesh with a firm texture, moderate fat, and large, circular flakes when cooked.  

Their flesh is a beautiful white color and remains white when cooked. Fillets have less blood-line than similar pelagic fish which means they have a higher yield from purchased fillets to useable portions. Shelf life for Wahoo is relatively short...up to 10 days if properly cared for. Yellowfin Tuna has a medium-mild flavor with very firm texture.  Compared to other Tunas it is less flavorful than Bigeye but more flavorful than Albacore.  The flesh is deep red while raw, is often used for sashimi, and is best not cooked well-done as it looses flavor and becomes like cardboard.  Tuna Grading is as follows: No. 1 "Sashimi-grade" is the best, being the freshest and having the highest fat content.  No. 2 "Grill-grade" is next best.  No. 3 and No. 4 are lesser quality.is brimming, bursting and oozing with all that we love about food–in delightfully bite-sized chunks, served up daily. L.A. and NYC are wild about poke (POH-kay). A fleet of restaurants with names like Okee Poke and Pokeworks are popping up to serve the traditional Hawaiian fish salad, which is like a deconstructed sushi roll in a bowl.

It’s made with large cuts of tuna marinated in soy sauce, sesame oil, sesame seeds and green onions, served along side rice. This coastal restaurant craze hasn’t reached us here in Texas — My Google search for “Texas poke restaurant” returned Pok-e-Joe’s Smokehouse. But, poke has a lot going for it: It’s simple to make at home, flavorful, customizable, easy to eat on-the-go, and (drumroll, please!) it’s healthy. So, whether you’re a seasoned seafood foodie, new to poke and stoked about trying your hand at what is basically the spirit of Aloha in a bowl, or maybe looking for a new a flavor of protein that won’t derail your Paleo diet and Crossfit workouts, poke is for you. Ready to give it a whirl? Check out this super simple recipe. Pretty much all you need to do is whisk together a marinade, cube the tuna, toss it together, chill it, and serve over rice with whatever add-ins sound tasty to you.And if you have any questions about preparing your poke, ask a Central Market fishmonger when you pick up your ingredients.