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
Register TODAY for GSMC!
There is still time to register for the 2015 Global Seafood Market Conference
January 27-29 at the Four Season Hotel in Las Vegas, NV. If you have any questions, please contact Suzanne Arteaga, CMP at 703-752-8898 or email@example.com.