Festive Seafood SPECIAL COLLECTION
BLUE FIN TUNA Bluefin Tuna are the most prestigious and luxurious fish because of their delicious fatty meat. It has the darkest and fattiest flesh and has a distinctive medium-full flavor and firm, “meaty” texture with large flakes. Origin Spain 1
BROWN SHRIMPS Brown shrimps are very versatile they are light yet delicious, classic, stronger and slightly salty in taste. It is full of pure flavor and they are low in saturated fat and are a very good source of protein. Origin Holland www.freshexpressint.com 2
CARPET SHELL VONGOLE VERACI Vongole Veraci named according to the well-known dish ‘Spaghetti Vongole’. This shellfish is salty in taste with a suculent bite and delicious in spaghetti and other pasta dishes or soup. Origin Italy 3
CLAMS Clam is a popular shellfish that has equal-sized shells that contain meat. The taste of clams is a combination of saltiness with a touch of sweetness they have a salty, slightly brine-y, but thoroughly fishy flavor. Origin France www.freshexpressint.com 4
COD FISH Cod fish is a popular fish known for its mild flavor and dense flaky flesh. It’s one of the most common fish used for making fish and chips. Origin France 5
CRAY FISH Crayfish have a stronger flavor and are usually much meatier as they are slightly salty, a little sweet, and have a bit of mineral flavor. Origin Greece / France www.freshexpressint.com 6
CUTTLE FISH Cuttlefish has delicate yet rich taste. The mild taste and meaty texture makes it a hit in any dishes. The tender flesh tastes sweet and buttery-soft. Origin France 7
DOG COCKLE The dog cockle or European bittersweet, glycymeris, is a species of marine clam, a coastal bivalve mollusk of European waters. Dog cockle has a smooth shell with exciting orange and purple flashes and is quite a good looker. They are often lightly fried with garlic and parsley or stuffed. Origin France / Holland www.freshexpressint.com 8
DOVER SOLE Dover sole are also known as “slime” or “slime sole” because they are difficult to hold. They have a mild, sweet flavor with very firm small flaked flesh. Origin France 9
GREY MULLET Grey Mullet is known as “thick-lipped” mullet, contains useful amounts of potassium and vitamin C. It has a rich, nutty taste and it is high in oil content and the raw flesh is white and cooks up very firm and juicy. Origin France www.freshexpressint.com 10
HADDOCK FILLET Haddock is a mild, slightly sweet tasting fish without an overpowering fishy flavor. Its white flesh is lean, with low levels of oiliness, and fine flakes that are firm and tender once cooked. Origin France 11
HALIBUT FILLET Halibut are among the largest fish in the sea and the largest of all the flatfish. Halibut is sold in fletches, fillets and steaks, it is a thick white fish that is firm but tender. Halibut is a very lean fish and tends to dry out if overcooked. However, cooked correctly, this halibut will be tender and flaky with a mild, sweet flavor fresh from the sea. Origin France www.freshexpressint.com 12
HIRAME Hirame is a Japanese flatfish. The taste of hirame is mild and delicate, and its texture is elastic but slightly crunchy and chewy, which brings out the sweetness of the fish with every bite and the meat appears to be light white to slightly pink. Origin Japan 13
JOHN DORY John Dory is a saltwater fish, it is known for its white, meaty flesh which is delicate and sweet. The meat might be delicious, but John Dory isn’t the prettiest. It has spines running down its side and is easily distinguished by its very large head. Origin France www.freshexpressint.com 14
KANPANCHI Kanpachi is a meaty fish with a firm texture. It has a mild, sweet flavor. The belly is the fattiest part of the fish. It is a versatile white fish that is high in omega-3s and other fatty acids. It has a balanced, mellow taste and a low mercury content. Origin Japan 15
LANGOUSTINE “Langoustine is succulent, white shellfish closely related to the lobster and similar in appearance to crayfish, but they grow in saltwater seas and oceans. They are more the size of a large prawn with high-value shellfish popular in the Mediterranean and France. Their shells are a light shade of orange and th meat found in their tails is sweet. Origin UK/France www.freshexpressint.com 16
LEMON SOLE Lemon sole is a misnomer since it’s neither a real sole, nor does it taste of lemon. They have a delicate, sweet white flesh and is best cooked, either grilled or fried, and served with a light sauce. Origin France 17
LIVE ATLANTIC CRAB Atlantic-based crab is that its meaty, thick-shelled claws, Atlantic crab is considered by many to taste sweet. Its meat is also described as flaky. Origin UK/France www.freshexpressint.com 18
LIVE COCKLES Cockles are tender with a mildly sweet, salty, and buttery flavor. At low tide, cockles bury themselves in sandy tidal flats in the Wadden Sea and Delta region. The cockle fishery harvests a limited portion of the total stocks by hand, while cockles are also the primary food source for shellfish-eating birds. Origin France / Holland 19
LIVE KING CRAB King Crab is particularly rich in protein, helping to build and maintain every cell in the body. It contains good amount of vitamin B12 and the antioxidant selenium. The texture and flavor of the king crab is more delicate and softer in appearance compared to other crab species. The king crab tends to have a unique “sweet” taste. Origin Norway www.freshexpressint.com 20
LIVE LOBSTER Lobster is arguably the king of all crustaceans. It’s highly sought-after for its succulent, flavorful meat and with a buttery flavor and tender consistency, like crab and shrimp. Origin USA / Canada 21
LIVE PERIWINKLE Like most shellfish, periwinkles make you work for the delicious bits of meat they provide. The meal is worth the effort, though, because these tiny snails are a good source of protein, copper and zinc. Serve them as a light appetizer or incorporate them into a healthy bed of greens for a flavorful salad. They are meaty like clams and as sweet as oysters. Origin 22 France / Holland www.freshexpressint.com
LIVE RAZOR SHELL CLAMS The razor clam is well adapted for living in soft tidal substrates. Razor fish grow in the summer when the weather is hot and there is a plentiful supply of food. Razor clams are naturally quite sweet, with not very much salinity. They are good raw, or prepared with as little cooking as possible. Origin France / Holland 23
LIVE SEA URCHIN Sea urchin is quite widespread in the eastern Atlantic Ocean and in the Mediterranean Sea, with little presence on the western high Adriatic side; it feeds on algae, aquatic plants, and small organisms, and populates rocky bottoms. They have fantastic yet delicate blend of a sweet and briny taste. Origin France www.freshexpressint.com 24
LIVE WHELK Whelks are a type of sea snail, that inhabits the Atlantic Ocean and some of its bays. The meat tends to be pinkish, it can be prepared in any recipe that calls for conch, like fritters, salads and chowders. They can be served in a peppery tomato sauce, with or without pasta, or marinated in seafood salads. Origin France / Holland 25
MAHATA GROUPER Mahata Groper is one of the most delicious fishes. Its flesh has a mildly sweet flavor and firm texture, making it suitable for various dishes. Origin Japan www.freshexpressint.com 26
MONKFISH The monkfish, known variously as the goosefish, anglerfish, is found in the coastal Atlantic area. Monkfish have a mildly sweet taste and a firm, dense texture and is sometimes called “poor man’s lobster” due to its similar taste & texture. The flesh is covered with a bluish-gray membrane which needs to be pulled or peeled off before cooking. Origin France 27
MUSSELS Organic Italian Mussels, Bouchot Mussels, & Live Mussels. Mussels are soft but chewy with a very mild flavor. They also don’t have that salty and fishy flavor. Origin Holland www.freshexpressint.com 28
FRESH OCTOPUS Octopus has a light taste with white and firm texture. It is a low-calorie protein, both nutritious and filling, the octopus is full of vitamins and is low in fat and high in iron. Origin France 29
OMBLE CHEVLIER Omble Chevlier is also called Arctic char. It has a unique flavor its flesh is relatively solid, although the flake is finer and stays wet because of the high-fat content. The hue of the flesh varies from deep red to light pink. Origin France www.freshexpressint.com 30
OYSTER Normandy, Brittany, Marine Oleron, Cancale Gillardeau, Antilope Special, & Special Marine Oleron. Oysters are known for their chair density and iodized taste. Origin France 31
PIKE PERCH Pike-perch is one of the tastiest, flavor-packed freshwater fish. The flesh is white, firm and lean and can be combined with many different spices and accompaniments. The flesh can take plenty of salt and can be used in the vast majority of fish recipes. Origin Switzerland www.freshexpressint.com 32
PINK TROUT It has a mild, fresh, somewhat nutty flavor. It is usually a pale pink, whiteish, or orange color and the flesh is flaky, soft, tender, and melt-in-your-mouth amazing. Origin France 33
RED MULLET Red mullet, also known as goatfish due to its unique bright red skin it is also known for its high levels of omega-3 fatty acids, iodine, iron and phosphorus, so it’s healthy as well as delicious. Origin France www.freshexpressint.com 34
RED PAGRE Red Pagre meat is white and soft, with a big flake and a mild, sweet taste. They have lot of tiny bones. It is a flexible fish that can be used in a number of dishes, and its mild flavor complements a wide range of flavors. Origin Greece 35
SALMON ROE Salmon roe is the reddish-orange, slightly transparent egg mass, it has a shiny appearance and firm texture. It contains a lot of dietary proteins, vitamins, and essential omega-3 fatty acids. It can be used as a cooking ingredient or served with canapes, sushi, or as spreads. Origin Alaska www.freshexpressint.com 36
SCALLOP MEAT Widely known as “candy of the sea,” people brand it so because it has a unique sweet taste that is rich in flavor. Scallops can be used in various ways such as grilling, searing, poaching, baking or it can also be eaten raw just like how we eat Japanese sashimi with soy sauce. Origin USA 37
SEA BASS Sea bass has a very delicate fish flavor that has an undertone of sweetness, the flesh is moist and buttery, with firm flakes and it is a great low-fat source of protein, and a good source of selenium; which is a powerful antioxidant. Its firm white flesh and mild, delicate flavor are always popular. Origin Japan www.freshexpressint.com 38
SEA BREAM Sea Bream is described as having a clean yet meaty flavor. It has a rich flavor without that strong fishy taste. The texture of the meat is dense yet juicy. It has a sweet flavor and medium texture. This is great for soup stocks, pan-frying, and most especially grilling. Origin Greece 39
SHIMAJI Shimaji has light and buttery with very tender flesh and just a bit of fat. When very fresh, it has a firm texture and finishes with sweet notes. Origin Japan www.freshexpressint.com 40
SHINKA MADAI Shinka Madai is the Japanese Red Sea Bream which is dense, juicy white flesh, they have a satisfying meaty texture, a clean taste and a delicate flavour. Origin Japan 41
SKATE WING FISH Skate Wing Fish has a unique appearance due to its fan-like cartilage system. It is sweet flavored with firm flesh. It has a unique texture when cooked and becomes off-white. The taste is similar to scallops. Origin France www.freshexpressint.com 42
SMOKED HADDOCK FILLET A saltwater fish from the Atlantic Ocean with an off white meat color and rich with Phosphorus and Calcium. They have a firm texture, a sweet smoke and is quite earthy in taste. Origin France 43
SMOKED MACKEREL FILLET Pelagic Fish known as oily fish, red outer meat and light color inner meat, rich with nutrients as Vitamin B12 and Selenium. They have a punchy smoked flavor combined with perfect ingredients, are naturally healthy, and high in Omega 3. Origin France www.freshexpressint.com 44
SMOKED SPRAT WHOLE Sprats are small, oily fish that are salty, tasty, and have a stronger meatier taste, and are packed full of omega-3 fatty acids. They are primarily used in making smoked canned sprats a very popular commodity. Origin France 45
SPIDER CRAB Spider crab has a spiky shell and are extremely long legged and has a very rich color. The meat is white in color and particularly the claws are deliciously flavourful. Origin UK / France www.freshexpressint.com 46
SQUID The squid is a mollusk related to the cuttlefish and octopus. It has ten tentacles like octopus. The meat is firm and white with a mild, slightly sweet and almost nutty flavor. Origin France 47
TROUT Trout is a freshwater fish with a mild flavor and a delicate texture. The neutral, delicate trout flavor makes it a versatile fish. Origin Norway www.freshexpressint.com 48
TURBOT Throughout the whole north-west Atlantic you can find turbot. It is also found in the Mediterranean sea and on all European costs until the northern polar circle. It is the firm, white meat with its unconventional spicy-nutty nuance in taste that makes turbot so special. Origin France 49
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