About our Fish
Acadian Redfish
Acadian redfish or ocean perch is a slow-growing, long-lived deepwater fish of rocky, mud, or clay bottom habitats, although they move closer to shore in winter. They range from Iceland to the mid-Atlantic and are common in deep waters of the Gulf of Maine. Acadian redfish grow slowly and can live up to 58 years of age. Fishing in the 1930s and 1940s led to a decline in the size of the population. However, the population has increased in recent years due to sustainable fisheries management. The redfish population in US waters is currently at healthy levels.
Redfish has a mild and sweet flavor and has a medium-firm texture. When raw, the flesh appears to be like creamy white or off-white, but it turns white once cooked. It has a smooth texture that is perfect for most recipes.
Typical cooking methods include Bake, Deep-Fry, Poach and Saute and Steam.
Atlantic Salmon
Salmon is classified as an oily fish with a rich content of protein and omega-3 fatty acids. Farmed and wild salmon differ only slightly in terms of food quality and safety, with farmed salmon having lower content of environmental contaminants, and wild salmon having higher content of omega-3 fatty acids.
Many people often describe salmon tastes as quite different from the regular fishy taste. In fact, the taste of salmon is just like a mildly flavored meat that came straight out of the sea. Salmon often has a subtle and refreshing taste. However, its taste will depend on the recipe used to cook the fish.
Typical cooking methods include Bake, Broil, Grill, Poach, Saute and Smoke.
Our salmon is harvested from the Faroe Islands, a rocky group of islands 400 miles north of the Scottish mainland. This fairy-tale landscape with its steep cliffs and breathtakingly rugged scenery is home to a population of islanders whose economy revolves around fishing and aquaculture.
These salmon are raised completely void of chemicals and antibiotics. This is a fish farming process that is all about the welfare of the fish.
It is no coincidence that the Atlantic wild salmon winters off the coast of these islands. The farms’ locations are where the North Atlantic drift and Arctic currents meet, which maintains an all year round sea temperature of between 7 – 10 degrees. Low stocking density is only part of the story. A combination of the unique natural conditions, and the science of understanding best feeding methods.
These deep waters and sometimes 19 foot swells alone with strong sea currents mean the salmon do not suffer from diseases.
In harvesting the fish, welfare and attention to detail are paramount, and at no time during this process have the fish suffered any stress and with almost no human contact, scale loss is minimal.
We believe VAR (meaning Spring in Faroese) is producing the finest Atlantic salmon to be found anywhere in the world.
Grey Sole
Grey sole, also known as witch flounder, are a flat fish with a very small mouth and both eyes on the top side of their body. They are a deep-water fish that are typically brown to grey on top with a vibrant white under belly. This allows them to easily camouflage themselves from predators. They are bottom dwellers, propelling themselves with a wave like motion along the sandy bottom of the sea. Grey sole can grow in length to more than 40 in. but more often are spotted at sizes nearing 2 ft.
Grey Sole is very lean and easily prepared; simply broiled or elegantly stuffed with crabmeat. The meat of the gray sole flounder is considered to be of high quality in flavor and texture.
Typical cooking methods include Bake, Fry, Poach, Saute and Steam.
Haddock
Haddock is a member of the cod family with a mild flavour, firm flesh and moist texture. It is used interchangeably with cod but does have a slightly sweeter taste, which makes it the best white fish for smoking and popular in fish and chips.
Haddock is a North Atlantic white fish with a very distinctive black blotch, known as the “Devil’s thumbprint", just above the pectoral fin and an easily recognizable black lateral line running down its side. This deep-sea fish, typically weighing from 2 to 7 pounds, is prolific along the coasts of both North America and Europe.
Haddock have a purplish-grey coloured head and back that gives way to silvery grey with a pinkish tinge and a white belly. It is an elongated fish with a forked tail and three dorsal fins.
Typical cooking methods include Bake, Broil, Deep-Fry, Poach, Saute and Smoke.
Hake
Hake is a lean white fish that is part of the cod family. It's mild flavor and delicate texture make it a popular seafood choice in the United States and Europe.
It is a medium to large fish averaging from 1 to 8 pounds in weight, with specimens as large as 60 pounds. The fish can grow up to 3 ft 3" in length with a lifespan as long as 14 years. Hake may be found in the Atlantic Ocean and Pacific Ocean in waters from 660–1,150 ft deep. The fish stay in deep sea water during the day and come to shallower depths during the night. An undiscerning predator, hake feed on their prey found near or on the bottom of the sea. Male and female hake are very similar in appearance.
Typical cooking methods include Bake, Broil, Deep-Fry, Saute, Smoke and Steam.
King Whiting
Regarded as one of the most underrated fish, whiting is a round sea fish reaching just over two feet in length, is a small member of the cod family and very similar in flavor but is more sustainable. Its flesh is light, firm, lean, sweet and delicate but can turn mushy if cooked too slowly.
Whiting is a mild flavored, white flesh fish and lends itself to poaching, baking or frying. Also, it’s great to throw in with other seafood for a chowder. It has plenty of health benefits, and is packed with vitamins and minerals. You can serve it plain or fancy, it’s very versatile.
Typical cooking methods include Bake, Deep-Fry, Poach and Saute and Steam.
Monk Fish
Monkfish is known for its huge head and mouth, and its tight, meaty white flesh that is often compared to lobster meat. It's commonly used in French cuisine, but it has only recently become popular in America.
This versatile fish can be prepared using almost any cooking method, and it can be served in soups and stews. Its lean flesh tends to dry out if overcooked.
It is not a swimming fish, but rather uses its wing-like pectoral fins to slowly walk along the ocean floor or ride the currents. They are fast growing but relatively short lived compared to other deep sea species. Females are larger than males, grow to over 4 feet long and live to around 13 years old. Males grow to about 3 feet long and live to only around 7 years old.
Monkfish are an ambush hunter, blending into the ocean floor they wait for their prey to get close then open their mouth with a huge sucking motion to inhale their unsuspecting prey. The have a modified spine called an “esca” which they can dangle in front of their mouth and wiggle like bait in order to draw their prey close enough to swallow.
Typical cooking methods include Bake, Broil, Deep-Fry, Grill, Poach and Saute.
Pollock
Atlantic Pollock are members of the Cod family and although similar to Pacific Pollock, they are distinctly different in that they are larger, have a slightly higher oil content and slightly darker flesh than their Pacific cousins. Atlantic Pollock have a mild, delicate taste with white flesh, large flakes, a firm texture and a low oil content. They have a similar but somewhat milder flavor as haddock or cod.
Atlantic Pollock are members of the Cod family, but are identifiable from Cod by their brownish-green back, greenish hue, paler belly, and darker flesh. Atlantic Pollock are generally larger than their Pacific cousins. They grow quickly and can reach sizes of about 3 1/2 feet or 35 pounds.
Typical cooking methods include Bake, Broil, Deep-Fry, Saute and Steam.
Yellowfin Flounder
The yellowfin flounder has a deep body, with a small mouth, moderately large and closely situated eyes, and a slightly pronounced snout. The upper side of the body is olive to brown in colour, with dark mottling, and dorsal and anal fins are yellowish on both sides of the body, with faint dark bars and a narrow dark line at the base. Scales are rough on both sides of the body.
Yellowfin Flounder lives on soft, sandy bottoms at depths of up to 2,300 ft, though it is most commonly found at depths of around 300 ft. Males grow up to 19" in length, though the common length is around 13.2 in. The maximum recorded weight is 3.7 lb, and the maximum recorded lifespan is 26 years.
Flounder has a firm, delicate texture with small flakes and when cooked and a mild, sweet flavor.
Typical cooking methods include Poach, Saute and Steam.