Most of the fish on our menu are wild and fished from open waters around the world. At different times we may not have all the items listed on our menu because it is called fishing, not catching. If the fishermen don’t catch them, we can’t buy them, so you can’t eat them!
Arctic Charr: has a distinctive flavor, somewhere between that of salmon and trout. Moderately firm meat with a finer flake than salmon or trout. A high fat content keeps it moist. It is farm-raised
Atlantic Salmon: is milder than that of the wild salmon species. The meat is moderately firm and oily, though not as fatty as the wild King salmon. It has a large, moist flake. It is farm-raised.
Black Sea Bass: is a small, plump fish related to grouper. It has a mild, fresh, somewhat delicate flavor and a tender but firm texture.
Bluefish: has a strong distinctive fish flavor. The oily meat is soft with large bluish gray flakes.
Catfish: has a consistently sweet, mild taste with a fresh water twang. The moist, dense meat is firm and has fewer flakes than typical whitefish. It is farm-raised
Chilean Sea Bass: has a rich, melt-in-your-mouth flavor. The moderately oily meat is tender and moist with large, thick flakes.
Flounder: is pure white, lean, thin, and flaky with a sweet flavor.
Grouper: has a sweet and mild flavor somewhere between bass and halibut with a firm moist texture.
Haddock: has a delicate flake and slightly sweet taste give it a wonderful, melt-in-your-mouth appeal. The lean meat has a firm yet tender texture, and the flake is finer than cod.
Halibut: is a very mild, sweet-tasting, lean fish with fine-grained, and dense meat. The snow-white meat is flaky and tender though still firm.
King Salmon: has a pronounced, buttery, rich taste. Its oily, flaky, flesh is softer than that of other wild salmon species.
Lemon Sole: is pure white, lean, boneless, and flaky with a mild flavor.
Mako Shark: is moist and slightly sweet, with a full-bodied, meaty taste. Both flavor and texture are similar to swordfish, but the flesh of mako is moister, and the meat is not as sweet.
Ocean Trout: has a distinctive rosy pink/orange flesh and high omega 6 content which makes them an ideal eating fish. The flavor is more subtle and less salty than Atlantic salmon. It is farm-raised
Rainbow Trout: is mild, with a delicate, nut-like flavor. The flesh is tender, flaky and soft. When the meat is cooked, it has a delicate flake and the color pales. We serve it whole. It is farm-raised
Red Snapper: is lean and moist, with a sweetly mild, distinctive flavor. The semi-firm texture is lean but moist. The American Red Snapper is second to none.
Scrod (aka Baby Cod): the lean meat has a mild, clean flavor and large, tender flakes. It’s less firm than haddock and sweeter than Pacific cod.
Swordfish: is moist and flavorful with a slightly sweet taste. Steaks have moderately high oil content, lending to a firm, meaty texture.
Tilapia: the mild, sweet tasting, lean-meated tilapia has a slightly firm, flaky texture. Water quality and feed are critical to the raising of premium tilapia. It is farm-raised
Yellowfin Tuna: has a mild, meaty flavor similar to swordfish. It is firm but moist, with large flakes. Yellowfin is also served raw as sashimi and in sushi.