FISH

Question 1

Fish:

Answer 1

Don’t use the word “fishy “and your description. Instead use the terms mild, medium, or full fish flavor

Question 2

Scallops

Answer 2

5 oz - lunch
7 oz - dinner
Large sea scallops from Canadian waters, Mesquit broiled on a skewer and lightly buttered

Question 3

Shark

Answer 3

6 oz lunch
8 oz dinner
It is a medium fish flavor and has a firm meaty texture much like a top sirloin steak. We purchase fresh mako shark, which are caught locally or in Mexican waters. Mesquite broiled

Question 4

Salmon fillet

Answer 4

6 oz lunch
8 oz dinner
Not necessarily the strongest flavored fish, it is unique and rich and taste, orange in color with the firm texture. One of the most nutritious fish harvested. Mesquite broiled

Question 5

White Salmon

Answer 5

6 oz lunch
8 dinner
From the Pacific Northwest, it is a albino salmon, and therefore white in color. Medium flavor, meet is firm. Often compared to halibut or escolar in the color and flavor. Mesquite broiled

Question 6

Yellowtail

Answer 6

6 oz lunch
8 oz dinner
Hey for fish flavor with the distinctive strong taste. The meat of the fish is dark and very firm. They are called locally and a Mexican waters

Question 7

Halibut

Answer 7

6 oz lunch
8 oz dinner
How big is very popular. It is both miles and flavorful with her and Texter. It is cotton called Alaskan waters. In Mesquite broiled

Question 8

Ono

Answer 8

6 oz lunch
8 oz dinner
The “gourmet mackerel” is lean, firm with a medium to full flavor. Cotton Mexican, South American, and Hawaiian waters. Mesquite broiled. The name Ono means sweet in Hawaii and is considered among the finest tasting fish in the ocean

Question 9

Mahi mahi

Answer 9

6 oz lunch
8 dinner
The dolphin fish, and island favorite, is not to be confused with the porpoise family. It’s meat is flaky and sweetly moist. Usually fresh, it is caught in the western Pacific and Taiwan

Question 10

Sea bass

Answer 10

6 oz lunch
8 dinner
From different families of fish, grouper, giant and white Seabass, Cabrillo or banqetta.
Characterized by its firm translucent, meat that is sweet and medium and fish flavor. Caught locally in Mexican and New Zealand waters

Question 11

Swordfish

Answer 11

6 oz lunch
8 dinner
Firm and lean with its own distinctive flavor. It has a mild to medium flavor and is a very popular fish. It is cut locally in the south American or Japan. Mesquite broiled

Question 12

Coho salmon

Answer 12

10 oz lunch & dinner
Farmed in freshwater ponds of the Pacific Northwest. Meat is mild and flaky, the backbone removed, served open faced, skin attached. There are bones. It is oven baked with parsley, lemon, pepper ago, white wine and butter

Question 13

Pacific rock fish

Answer 13

8 oz lunch
10 oz dinner
This rock fish is caught on the Pacific coast. Medium to full flavor with a hint of oilless. It has bones oven baked with parsley, lemon, pop Rica, white wine and butter

Question 14

Cajun Ahi

Answer 14

6 oz lunch
8 oz dinner
Me is firm and moist with a deep red color. It has a delicious for fish flavor. It is caught locally and in Mexican waters. Pan seared it rare and Cajun spices