Our Fish @ Blue Salt Fish Grill in Redondo Beach
The channel cat fish is possibly the fastest growing catfish species in the world. Because it is a grain-fed, farmed fish, catfish has a consistently sweet, mild flavor. The moist, dense meat is firm and has fewer flakes than the typical whitefish. Fresh catfish meat is white to off-white, sometimes pinkish with noticeable translucency and iridescence. Cooked meat is opaque and white. Don’t expect catfish to have the oceany scent of marine fish; uncooked catfish smells almost like raw chicken. With a fairly mild flavor and unusual texture, catfish is as versatile as chicken. Alternatives to catfish could be Bass, Rockfish or Tilapia.
The California halibut or California flounder is a large tooth flounder native to the waters of the Pacific coast. This is an unusual fish in that one eye has to migrate around from one side to the other as it grows from an upright fry or baby fish into an adult fish that lies on its side. Its fillets are firm and taste is mild. Fillets are lean and can stand most cooking methods with the exception of slow, dry heat which will cause the fish to dry out. Alternatives could be Alaskan halibut, Eastern halibut or petrale sole.
Mahi Mahi is the Hawaiian name for dolphin fish, although not related to the mammal. They are one of the most beautiful fish in the ocean because of its rich, iridescent colors. Mahi has a sweet, mildly pronounced flavor similar to swordfish. The lean meat is fairly firm in texture, though not steak-like and has large moist flakes. The flesh is pinkish to grayish-white, though dark along the lateral line. Customers might ask for blood line out to eliminate the stronger flavor on the fillet. Cooked meat becomes off white. Substitutions could be grouper, Wahoo or snapper.
Also known as poor man’s lobster for its similarity to lobster meat. Monkfish has a mild, slightly sweet taste. The tail meat is the only part of the fish used other than the liver which is mostly exported to Japan for use in soup. The meat doesn’t flake readily and is firm like scallop or lobster meat. The raw flesh is off-white to pale grey, covered with a blue-gray membrane, cooked meat is white. Substitutions could be lobster meat or scallops.
Opah or Moonfish as it is sometimes called in tribute to its large, round profile. Opah has long been regarded as a good luck fish by old-time long liners and was never sold, only given away as a gesture of goodwill. Opah has four types of flesh, each a different color. Behind the head and along the backbone is an orangish flesh. Toward the belly, the flesh pales to pink color… The fish’s cheeks yield dark red flesh. These types of flesh all cook to a white color. Inside the breastplate of the Opah is a small section of bright, ruby red flesh. This cooks to a brown color. The Opah’s large-grain, fatty flesh is popular among professional chefs who appreciate the ability ofOpah steaks “to take a sauce,” as well as the desirability of the belly and breastplate sections in seafood stews. Alternatives could be Sturgeon, Ono, or Mahi.
Also know as Rockfish. Pacific Red Snapper is a deep water fish, extremely slow growing. The flesh has a delicate, nutty, sweet flavor. The meat is lean and medium firm in texture with a fine flake. Deep skinned Pacific Red Snapper with the fat line removed has the most delicate flavor. Red Snapper holds up well to baking and remains moist when cooked. The firm texture also makes it suitable for soups. Whole fish barbecue well, fillets are not sturdy enough to grill. Alternatives to Red Snapper could be tilapia, catfish or trout.
Salmon, North Atlantic
The pink color of salmon flesh is caused by the presence of carotenoid pigments. The groups of carotenoids found in fish are known as xanthophylls and include astaxanthin and canthaxanthin. The pigments may come from crustaceans, yeast culture or more usually from nature identical products. The stocking rates are 3% fish volume to 97% water space. Salmon have a delicately flavored red meat with large moist flakes. It is an oily fish, rich in omega-3 fatty acids. Alternatives to farmed Atlantic salmon
Opakapaka is commonly known as pink snapper or Hawaiian pink snapper although the skin color is usually light brown. The flesh of the opaka is a clear, light pink. Fillets cook up white. Especially well suited for baking, poaching and sautéing. During the winter season, fish have a higher fat content and are used in raw preparations. Alternatives could be NZ pink snappers, onaga, or other true snapper.
The best catches from the long line fleet come on the full moon, when nights are bright and swordfish are feeding heavily. The opposite is true for the gill net fisheries. The darker the night, the better the fishing. Prime back loin comes from the back of the fish and is considered the most uniform cut. Swordfish is moist and flavorful with a slightly sweet taste. Steaks have a moderately high oil content lending to a firm meaty texture. The flesh color can vary from white and ivory to pink and orange. Flesh turns beige after cooking. Substitutions could include shark or tuna.
Legend has it that tilapia was the fish Jesus of Nazareth multiplied a thousand fold to feed the masses. The mild, sweet tasting, lean-meated Tilapia has a slightly firm, flaky texture. Raw meat is white to pinkish white and may have a thin layer of darker muscle tissue just below the skin side of the fillets. The cooked meat is white and lean with tender flakes. Water quality and feed are critical to the raising of premium tilapia. Highly versatile, stick with a subtle sauce to help avoid overpowering the delicate taste. Avoid eating the skin as it has can have a bitter taste. Substitutions could be catfish, Basa, and Sole.
Albacore is best known as America’s highest-grade, “white meat” canned tuna. Albacore has a mild, rich taste and a firm, steaky texture, with large, moist flakes. It is less dense than bluefin, though it is one of the fattiest species with more omega-3 than the rest of the tunas. It has the lightest-colored meat of all the tunas, it ranges from light beige to almost brown when
The Wahoo is a scombrid (family of mackerels, tunas and bonitos) fish. In Hawaii, the Wahoo is known as ono, a term used to describe something good or delicious. Ono flesh is whiter, flakier and has a more delicate texture than the meat of other fast swimming, pelagic species. Ono is versatile in its uses, cooking methods suitable for “lean” fish are recommended due to its low fat content. Substitutions can include albacore or mahi.
Lake Whitefish is considered one of the best-eating freshwater fish there is. Because the fish live in icy waters the meat has a high fat content, making it an excellent choice for smoking. The flavor is mild; the meat is medium firm with a large flake. Raw the flesh is almost pure white and it cooks up off-white. Whitefish harvested in the winter are usually of the best quality, meat tends to be firmer and fatter in that time of year. Commonly used during Jewish holidays… Alternatives pike, trout, char.
Local yellowtail is pelagic and found in Pacific waters around California and Mexico. The meat of the California Yellowtail is firm and slightly darker than its cousin the Yellowtail Kingfish. The flavor is more pronounced and meaty. Excellent for grilling and with takes well to heavier flavored sauces. Alternatives to Yellowtail could be Wahoo, Mahi, shark or Albacore.