Fish Market

fish

Here is a list of the fish we offer. All items are subject to availability.

Amberjack

This tuna can be compared to mahi as it is flaky. It has a strong flavor and can be smoked, grilled, baked, etc.

Cobia

This is a mild, buttery tasting fish with a flaky texture. It is best served grilled or pan-seared.

Flounder

This white fish is mild with a sweet undertone. It is a nice flaky fish when cooked. It is best served fried or baked.

Red Grouper

This grouper is very mild with a sweeter taste.The texture is firm and flaky, great for baking or pan-searing.

Haddock

This white fish with a mild, sweet taste. It is moderately flaky, yet firm. It is great for frying!

Mackerel

This has a rich, bold flavor with an underlying sweetness. It is best prepared pan-seared.

Mullet & Roe

This local fish has a rich, nutty taste with high oil content. It is great for smoking or frying.

Sand Perch

These small fish are mild and sweet in taste with a firm, crumbly texture. These make great panfish.

Pompano

This white fish is firm but flaky with a mild, sweet taste. It is a nice fish to eat whole as it is easy to get off of the bones.

Scottish Salmon

This is a wild caught, sushi grade salmon. Due to the higher fat content, it has a nice buttery texture with a mild taste.

King Salmon

This salmon has a fresh fish flavor with a hint of sweetness. The texture is firm and buttery.

American Red Snapper

One of the most popular snappers, it is extremely mild with no "fishy" taste. After cooking, it is moist, firm, and flaky. It is great for all seasonings and merinades. 

Lane Snapper

This snapper is mild with a light sweet taste. The texture is firm, moist, and flaky. 

Sole

This white fish is mild and delicate with a taste similar to tilapia or cod, however it is firm in texture. Best served fried.

Tilapia

This fish an extremely mild in taste and flaky when cooked. Tilapia can be fried, baked, or pan-seared.

Bigeye Tuna

This tuna has a moderate flavor with a "meaty" texture and large flakes. It is best served raw as sushi or lightly seared.

Whiting

This white fish is sweet in taste and light and firm in texture. 

Chilean Sea Bass

This white fish has a mild, sweet, buttery flavor with little to no "fishy" taste. It is dense and firm, but flaky. It is best served grilled.

Cod

This is a very mild, flaky white fish that has a firm texture when cooked. Cod is best served fried or baked.

Grunt

Often compared to snapper, it has a mild taste with white, flaky meat. It is best served pan-seared.

Scamp Grouper

This grouper is mild with a sweet taste. This is definitely one of the higher quality groupers with a firm and flaky texture.

Halibut

This is sweet and mild tasting white fish with a firm, thick texture. Great for grilling!

Mahi Mahi

This is a moderately sweet and mild fish. It is flaky and moist, great for tacos and grilling!

Orange Roughy

From the waters of New Zealand, this is a white fish with mild, slightly sweet taste, similar to tilapia. It is best served fried.

Nile Perch

These small fish have white, mild meat with a firm texture. These are great to eat whole.

Porgy

Also known as Key West Snapper, this white fish is very flaky with a mild taste. Since they are smaller, they are great to eat whole.

Coho Salmon

Has a mild salmon flavor with a firm texture. The meat is a little fattier than most salmons allowing it to flake well.

Sheepshead

This fish is sweet and delicious with a slight shellfish flavor and flaky when cooked. It is best fried or pan-seared/blackened.

B-Line Snapper

This snapper is mild with a light sweet taste. The texture is firm, moist, and flaky. 

Mangrove Snapper

This snapper has the sweetest, delicate taste but still mild. It is great for sushi, sashimi, or ceviche.

Swai

This white fish has a sweet, mild taste and is flaky when cooked. Swai is best served fried.

Rainbow Trout

This is a mild and flaky fish, however, it is very delicate and soft in texture with high oil content.

Bluefin Tuna

Always fresh, this tuna has medium flavor with a "meaty" texture and large flakes. It is best served raw as sushi or lightly seared.

Catfish

This farm-rasied, white fish is mild, moist, and flaky. It is best served fried.

Corvina

This fish is often compared to grouper as it is similar in taste and texture. It is sweet and mild in taste and firm and lightly flaky when cooked. 

Black Grouper

This grouper is very mild with no "fishy" taste. The texture is firm and due to the thickness it is ideal for grilling.

Yellow-Edge Grouper

This grouper is mild, but has a unique flavor. Hands-down, it is the best tasting grouper. The texture is firm and flaky.

Kingfish

This is a rich, sweet tasting fish with high oil content, making it good for smoking or steaks.

Monk Fish

Many compare this fish to lobster as the texture is somewhat tight and the flavor is sweet and mild. 

Ocean Perch

This is a mild tasting fish with a firm, flaky texture. Great for frying!

Pollock

This is a light, white flaky fish with a mild taste. Great for frying!

Atlantic Salmon

This is farm-raised salmon that is moderately oily and firm.

Sockeye Salmon

This salmon is rich in texture and flavor.  Sockeye salmon is the most flavorful and best paired with lemon, garlic, and herb.

Kippers

Also known as herring, this fish is best pickled or salted as they are small fish.

Hognose Snapper

Also known as Hogfish, this snapper is mild with an underlying sweet taste. It is moist, firm, and flaky. Best paired with citrus flavors.

Yellowtail Snapper

Another sushi-grade snapper, the taste is mild with a moist, firm, flaky texture. 

Swordfish

This fish has a mild, sweet taste with no "fishy" taste. Great for grilling!

Yellowfin Tuna

This tuna is mild with a "meaty" texture and large flakes. Best served raw as sushi or lightly seared.

Wahoo

This fish has a mild taste and becomes flaky after cooking. It is great for grilling.