- Branche: Restaurants
- Number of terms: 1633
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Although known widely minced, tuna is a family of large, flavorful fish that are unusually fast swimmers. When enjoyed in large cuts, it has a mild taste and
Industry:Seafood
A large family of fish typically found in clear, cool lakes and streams. Its delicate flesh is best poached, sautéed or fried.
Industry:Seafood
A fish found in fresh and brackish water around the world, also known as sunshine snapper, Cherry Snapper, Nile Snapper and St. Peter’s Fish (since it is thought to be the fish St. Peter caught in the Sea of Galilee). It has a sweet, mild flavor and a firm, flaky texture. Its mild flavor allows it to take on the essence of the sauces and seasonings used in preparation, making it a chef’s favorite.
Industry:Seafood
Cooking over the hot vapors of water, wine or other liquid. Season the fish with your favorite spices, then place it in a steamer basket with enough room for each piece to lie flat. Check the fish for doneness after 10 minutes.
Industry:Seafood
A variety of crab native to colder waters, such as the North Pacific and North Atlantic with a sweet, succulent flavor and firm meat.
Industry:Seafood
A small, meaty crustacean found in both fresh and salt water. Most varieties are high in protein and relatively low in calories and fat. Their firm texture and adaptable flavor make it a guest favorite.
Industry:Seafood
A meaty fish with firm, flavorful flesh. High in protein, the meat is an excellent source of Omega-3 fatty acids. It can often be found on our fresh fish menu, depending on season and availability.
Industry:Seafood
A tasty fish found in the Gulf of Mexico and off both coasts of the Americas. Firm, sweet and lean, it’s a favorite among chefs and our guests alike.
Industry:Seafood
