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
GSMC Registration is Open!
The Global Seafood Market Conference is on January 27-29, 2015 at the Four Season Hotel in Las Vegas, NV. The majority of the NFI Committee/Council meetings will meet on January 26. If you have any questions, please contact Suzanne Arteaga, CMP at 703-752-8898 or firstname.lastname@example.org.