Fish And Shellfish

Question 0

What are the fish temperatures?

Answer 0

Rare-seared cold center
Medium-slightly opaque center
Well-cooked throughout

Question 1

How can I have my fish prepared?

Answer 1

Simply grilled
Blackened - Cajun spices and clarified butter
Pan seared on a cast iron skillet until golden brown with canola oil salt and pepper and flour
Oreganata- house bread crumbs(Panko, Parmesan, garlic, salt, black pepper, parsley, oregano, and basil
Baked with clarified butter and paprika

Question 2

Scottish salmon

Answer 2

10oz.
Moderately firm and oily
Farm raised
Milder than wild salmon 
Accompanied with a side of Olivetti and a small spoon
Garnished with chopped parsley

Question 3

Alaskan halibut

Answer 3

10oz
Not too firm or delicate 
White flesh with large flakes
Mild flavor
Accompanied with a side of tartar and a small spoon

Question 4

Bigeye Hawaiian tuna (plain prep)

Answer 4

9oz
Reddish pink flesh color
Higher fat content than yellowfin because it's caught in deeper and cooler waters
Preferred by sashimi lovers
Recommended grilled or blackened

Question 5

Chilean sea bass

Answer 5

10oz
Moderately oily and tender with large flakes
Melt in your mouth flavor
Caught from the coldest waters of Antarctica
Also known as the Patagonian tooth fish
Recommended pan seared or oreganata

Question 6

Swordfish steak

Answer 6

10 oz
Pacific coast center cut swordfish loin
Very firm steak like texture and full flavor
Recommended grilled or blackened

Question 7

Steamed mussels

Answer 7

1lb of black mussels from Prince Edward Island
Sautéed in garlic, shallots, mirepoix and white wine
Served in a large bowl
Finished with oven dried tomatoes, croutons and white wine butter(butter, lemon juice, shallots, brandy, garlic, salt, dry mustard, white wine, basil, oregano, thyme and black pepper)
Accompanied with cocktail fork and a lemon wrap garnished with chopped parsley