Moist, succulent, slightly meaty texture; a cross between snapper and grouper
Slightly sweet and buttery flavor
Raw: pinkish grey colored, Cooked: white colored
Known as Asian sea bass in some parts of the world
Buttery and moist texture
Rich, vegetable-y flavor
Peach, pink and silver skin; Raw: pinkish orange white colored; Cooked: paler pinkish orange white colored
Thin skin is edible and tastes like potato skin
NFI in cooperation with the Food and Drug Administration and NOAA-SIP invites you to participate in an introductory level course for anyone wishing to polish their sensory skills at Quirch Foods, Miami, FL on March 3 and 4, 2015.
NFI’s 27th Annual Chowder Party registration is now open. Join us on Saturday, March 14th at 6:00pm – 7:30pm, at the beautiful Westin Boston Waterfront. For more information, please contact Suzanne at email@example.com or 703-752-8898.