Hand and line caught, Hawaii

$17.00 per pound *

 

 

 

 

Of the many different kinds of tuna, albacore has the lightest colored flesh, the highest level of omega-3s, and perhaps the mildest flavor. Because of its light color, albacore is often called the other white meat. The phrase "chicken of the sea" was meant to evoke an image of light-fleshed meat. Ninety-five percent of the albacore harvested is canned. Also, to quote Wild Pacific Seafood, "there are significant differences in methods of catching, sustainability, and the product itself." 

Albacore has a steak-like texture that makes it great for grilling and searing. Please note that this tuna is NOT sushi-grade. It is listed by Seafood Watch as a "Best Choice." Moderate mercury level. Kosher.

Gill net or hand line caught, Ecuador

$24.00 per pound 

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While corvina is more available now than it was a decade ago, you probably still won't find it at your local Jewel or Mariano's. It is a tasty, firm, and sweet fish, and to us it is special. If you like redfish, meagre, and seabass you will probably like corvina too.

Corvina is a generic name for a large number of fish in the Sciaenidae family, which includes both croakers and drum fish. (Those common names reflect the sounds each fish makes: Croakers croak while drum make a beating or drumming sound.)

You can prepare corvina in a number of ways: baked, broiled, grilled, and sautéed. Low to moderate mercury. Kosher.