Finfish 101

Question 1

King Salmon

Answer 1

Provenance current: New Zealand
Catch method: farmed
Taste and texture: fatty, super rich, firm and flaky
Used in: King salmon roll, entree with carrots and curry

Question 2

Swordfish

Answer 2

provenance: Mexico
Taste and texture: firm and meaty, similar to a steak, best for someone who doesn’t like fishier flavors
Used in: Swordfish tapanade

Question 3

Mahi Mahi

Answer 3

Provenance: Mexico, Costa Rica, ecuador, Hawaii
Taste and texture: sweet and mild, medium flakiness, meatier fish

Question 4

Blue fin tuna

Answer 4

Provenance: semi - tropical temperature waters
Taste and texture: citric and flavorful, firm and meaty
Used in: Bluefin toro tartare, use the belly part of the fish

Question 5

Big Eye Tuna

Answer 5

Provenance: found in tropical and semi tropical waters
Taste and texture: citric and flavorful, firm and meaty
Used in: poke, tuna maitake

Question 6

Hamachi

Answer 6

Farmed Japanese yellowtail
Provenance: Japan
Taste and texture: Firm with a sweet, mild flavor with a buttery texture
Used in: hamachi nachos

Question 7

Pacific Halibut

Answer 7

Provenance: Alaska
Taste and texture: mildly sweet with big flakes, low fat content
Used in: Halibut cheeks, Halibut collar, halibut velloute

Question 8

White Sea Bass

Answer 8

not a true seabass
Provenance: Mexico
Taste and texture: dense, sweet, firm

Question 9

Atlantic cod

Answer 9

Provenance: Iceland
Taste and texture: mild, flaky, Snow White flesh
Used in: fish and chips, fish tacos

Question 10

Chilean Sea Bass

Answer 10

Provenance: Antarctica
Taste and texture: rich and buttery, dense and moist
MSC certified ( Marine Stewardship Council) which is the program that regulates sustainable fishing
Used in: Chilean sea bass entree

Question 11

Black Cod (Sablefish)

Answer 11

Provenance: Alaska
Taste and texture: Extremely rich and buttery, flaky
people who like chilean will probs like black cod
Used in: Black cod entree