The ONLY sustainable Red King Crab Fishery in the World. This precious Alaskan resource is strictly monitored by the Alaska Department of Fish and Game (ADF&G) using a sustainable-yield principle. The Crab Broker follows their sustainability requirements throughout the entire process from its on shore-base plant in Dutch Harbor.
Pacific Black Cod is also known as Sablefish and lives in the deep water of the North Pacific from the Bering Sea and Alaska to California. It is a wild-captured, and the Alaska fishery accounts for a majority of Black Cod landings. A very popular fish in Japan, most Black Cod is exported to Japan, although the U.S. is beginning to keep more of the fish in the domestic market.
Cod fishermen often find the wolf fish in their nets in large quantities. When this occurs, they use extreme caution when handling this voracious predator since it is known to suddenly attack anything, even biting through wood with its teeth.
Opah or moonfish is one of the most colorful of the commercial fish species available in Hawaii. Opah meat is lightly flavored and lends itself well to a variety of preparations, principally sauté. Opah flesh has a light-pink to orange color, but turns white when cooked.
Kona Kampachi is not genetically engineered in any way, just well bred. It’s sashimi-grade and sustainably farmed without hormones or prophylactic antibiotics. It’s richer in omega-3 than just about anything else in the ocean and has no detectable mercury. It melts on your tongue, holds up on the grill, and is so rich in oils that it’ll fry in a pan without butter.
Yellowfin tuna has flesh coloration that ranges from pink in small fish to deep red in large fish. Large fish have greater potential to have a higher fat content than smaller fish, a desirable attribute for raw fish products, as well as for searing and broiling.
Opakapaka is also known as the Hawaiian Pink Snapper, although its skin is light brown. Found at depths between 180 and 600 feet, fish caught over hard bottoms have brighter skin colors than those caught over soft bottoms. Pink Snapper has a clear, light pink flesh with a delicate flavor that has earned it the reputation as Hawaii’s premium snapper. Fish caught during the winter months tend to have a higher fat content than those caught in the summer, and opakapaka yields the best sashimi during the winter.
Monchong has a highly transparent, clear, white flesh with pinkish tones. It is firm in texture and moderate in flavor. It has a high oil content and good shelf life. Usually caught in deep waters (greater than 900 feet), often in the vicinity of seamounts. Monchong can range from about 4 pounds to over 25 pounds, but the prime market sizes are fish over 12 pounds.
Available year round. Phil Valliant personally delivers them to area locations and is close friends with Chef Ty. Small, but deep cupped. Vegetal mushroom notes with a briny miso finish. Very buttery texture.
Known as European flats, they were introduced to Main in the 1950s and are wild caught in 10-20 foot deep waters by scuba divers from September to April.
Large and flat with rippled green shells. Strong brine with an intense copper finish. Texture is delicate and creamy.
Wild Caught, Harvested by mask and snorkel divers from June through February. Large deep cups with hard green shell.
Bright brine with springy meat and a lingering mineral finish.
Available year round.
Medium cupped with strong blonde shells.
Sharp brine with crunchy meats and sweet stony finish.
Fishermen harvest them at low tides as they attach to rocks in low waters from September to March.
Heavily fluted dark green shells with black speckles.
Briny and robust with a mineral finish. Extremely hearty.
Available September to December.
Pearly shells with green hues and medium cups.
Explosive briny rush with full meats and a sweet lingering limestone finish.
Both farmed and wild caught, available year round. Seeds are harvested in wild beds and moved to private land to finish maturing.
Large white to brown shells. Medium salinity with, springy meat with light mineral finish.