The wisteria is in bloom on the patio!

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Florida pompano

The pompano is a popular food fish. Its diet yields a rich but mild flavor.The pompano’s flesh is oily and looks white and opaque. A popular dish created in New Orleans, called “pompano en papillote,” is wrapped in parchment paper with a white sauce of wine, shrimp, and crabmeat, and then steamed. Fresh fillets can cost $17 or more. Demand has encouraged the use of aquaculture to increase supply.
The Florida pompano (Trachinotus carolinus) is a species of marine fish in the Trachinotus (pompano) genus of the Carangidae family. It has a compressed body and short snout; coloration varies from blue-greenish silver on the dorsal areas and silver to yellow on the body and fins. It can be found along the western coast of the Atlantic Ocean, depending on the season, and is popular for both sport and commercial fishing. Most Florida pompano caught weigh less than 3 lb (1.4 kg) and are less than 17 in (43 cm) long, though the largest individuals weigh 8–9 lb (3.6–4.1 kg) and reach lengths up to 26 in (66 cm).
Because it is fast-growing and desirable for food, the pompano is one of the many fish that is currently being farmed through aquaculture.The adult Florida pompano is typically found in more saline areas and relatively warm waters (70-89°F), so it migrates northward in the summer, and toward the south in the fall. Despite its name, the range of the Florida pompano extends from Massachusetts to Brazil, but it is more common in areas near Florida. During the summer, it can be found near Sebastian, Cape Hatteras, and the Gulf of Mexico. It is more common near oil rigs, Palm Beach, and Hobe Sound during the winter. It can also be found near the Virgin Islands year round. Its habitat is surf flats, and it tends to stay away from clear water regions, such as the Bahamas. Pompanos are very fast swimmers and live in schools. They are bottom feeders. They have very short teeth and feed on zoobenthos and small clams.

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Mahi-Mahi

This tropical fish is very popular. The raw meat is pinkish to off white in color and has a mild taste similar to tuna or swordfish. The meat has a finer texture and large flakes. Grilling, frying or baking are the recomended cooking styles .

The mahi-mahi or common dolphinfish (Coryphaena hippurus) found in off-shore temperate, tropical and subtropical waters worldwide. Also known widely as dorado, it is one of only two members of the Coryphaenidae family, the other being the pompano dolphinfish. Being referred to as a “dolphin”, causes it to be confused with the more widely known marine mammals called dolphins.

The name mahi-mahi means very strong in Hawaiian. In other languages the fish is known as lampuga, lampuka, lampuki, rakingo, calitos, or maverikos.

Mahi-mahi have compressed bodies and long dorsal fins extending nearly the entire length of their bodies. Their caudal fins and anal fins are sharply concave. They are distinguished by dazzling colors: golden on the sides, and bright blues and greens on the sides and back. Mature males have prominent foreheads protruding well above the body proper. Females have a rounded head. Females are also usually smaller than males.

Mahi-mahi are among the fastest-growing fish. They spawn in warm ocean currents throughout much of the year, and their young are commonly found in seaweed. Mahi-mahi are carnivorous, feeding on flying fish, crabs, squid, mackerel, and other forage fish. They have also been known to eat zooplankton and crustaceans.

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Red Snapper

The raw meat of Red Snapper is white with a pinkish tinge and always has the red color skin. Red Snapper is mildly sweet with a lean, firm moist texture. Red Snapper can be prepared Grilled, Baked, Broiled, Fried, or even as Sashimi  (raw) or in Ceviche if young and fresh.

The red snapper, Lutjanus campechanus, is a fish found in the Gulf of Mexico and the southeastern Atlantic coast of the United States and, much less commonly, northward as far as Massachusetts. In Latin American Spanish it is known as huachinango or pargo. The red snapper commonly inhabits waters thirty to two hundred feet deep, but some are reported to be caught at three hundred feet deep. All feature a sloped profile, medium-to-large scales, a spiny dorsal fin and a laterally compressed body. The maximum published age of a caught red snapper was reported to be fifty-seven years. Coloration of the red snapper is light red, with more intense pigment on the back. A red snapper attains sexual maturity at 2–5 years old. An adult snapper can live for more than 50 years and weigh 50 pounds. Red snapper are a prized food fish, caught commercially, as well as recreationally .

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RED GROUPER

Grouper has a mild but distinct flavor, somewhere between bass and halibut. Red grouper is the most well-known grouper. Once the skin is removed from the fish, it’s hard to tell red grouper and black grouper apart. The raw meat of both is white and lean. When cooked, the meat stays white, and is very firm, moist, and flaky. Black grouper has firmer meat when it’s fresh. Red grouper is sweeter and milder than black grouper, and many consider red grouper the tastier of the two. Grouper is low in saturated fat. It is also a good source of vitamins B6 and B12, phosphorus, and potassium, and a very good source of protein and selenium. Groupers and sea basses belong to the Serranidae family, one of the largest and most widely distributed families of fish.

Prized for its availability, flavor, and size, red grouper is harvested in both commercial and recreational reef fish fisheries in the South Atlantic and Gulf of Mexico. Grouper live a fairly long time and are protogynous hermaphrodites (changing gender from female to male), so they’re vulnerable to fishing pressure. Our fisheries for this species are managed to prevent overfishing and rebuild overfished populations. Red grouper feed on a wide variety of fish, octopus, and crustaceans, including shrimp, lobsters, and stomatopods. The same predators that eat snappers prey on smaller grouper, including jacks, other groupers, sharks, barracudas, and morays. Large sharks and large carnivorous marine mammals prey on adult red grouper.

Red grouper are found in the Western Atlantic from Massachusetts through the Gulf of Mexico and south to Brazil. Red grouper is a shallow-water grouper – they’re common in waters 10 to 40 feet deep. Juveniles prefer grass beds, rock formations, and reefs in shallow, nearshore waters. Red grouper move offshore from shallower reef environments as they mature. Adults are most commonly found around ledges, crevices, and caverns of rocky limestone reefs, and also near lower-profile, live-bottom areas. Adults may school or move together as groups, but only for short distances.

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COBIA

Cobia can be served fried, poached, braised or in soup. They are typically served in the form of grilled or poached fillets. Chefs Jamie Oliver and Mario Batali each cooked several dishes made with cobia in the “Battle Cobia” episode of the Food Network program Iron Chef America, which first aired in January 2008. Thomas Keller’s French Laundry has offered Cobia many times on its tasting menu. Cobia are sold commercially, and command a high price for their firm texture and excellent flavor. The meat is usually sold fresh. Cobia is highly prized by Japanese food-lovers for its white, firm and very flavorful flesh, perfectly suited to sashimi. When raw, cobia is soft and juicy, comparable to Toro tuna or Chilean sea bass. Cooked, it is flaky, very white and delicious. Visitors who stop in Makung, the administrative center of the Penghuarchipelago, or at Paisha and Hsiyu, can take in the “Cobia Festival.” A large part of the fishing industry in this archipelago centers around Cobia where it occupies a place of honor in many local dishes.

Cobia is a tropical and subtropical fish found throughout the world except in the eastern Pacific. Found in numerous habitats, silty, sandy and rocky. Also frequents reefs and mangroves. Feeds on crabs, fish and squid. Reproduces during the hot months. Generally found alone.Cobia is also known as black kingfish, black salmon, cabio, crabeater, cubby yew, kingfish, lemonfish, ling, prodigal son, runner, sergeant fish, and sergeantfish

The scientific name for cobia is Rachycentron canadum, which is derived from two Greek words: rachis (vertebral column) and kentron (sharp point). This name refers to their 7-9 extremely sharp, retractable, dorsal spines. Cobia bears a striking resemblance to a shark. It is the only species in the family Rachycentridae. Remoras (Family Echeneidae) are their closest relative. Look for flesh that is firm, moist and has a pleasant fresh smell. Wrap well in plastic wrap or place in a covered container. Refrigerate for up to 3 days or you can freeze for up to 3 months.

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Wild Striped Bass

Moderately fatty, wild striped bass has a rich flavor and a large, firm flake.  Striped bass can be prepared in a variety of ways including broiling, grilling, poaching and steaming. Wild striped bass swims the waters along the East Coast. It is much larger than the farmed variety, with strong black stripes from gills to tail. 

The farmed version is milder, has a nice texture, and is more readily available and consistently fresh. Both farmed and wild striped bass are sustainable seafood choices. For case-by-case help with sustainable seafood choices, you can always refer to the online guide maintained by the Monterey Bay Aquarium.

Come and taste the magic !!

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Swordfish

Firm and hearty, swordfish grills beautifully. Try a tangy marinade, or simply brush the fish with olive oil or soy sauce. All-purpose steaks can also be broiled, baked, or poached; chunks are delicious sautéed, kebabed, or stir-fried. The flesh of some swordfish can acquire an orange tint, reportedly from their diet of shrimp or other prey. Such fish are sold as “pumpkin swordfish,” and command a premium over their whitish counterparts. Swordfish is a particularly popular fish for cooking. Since swordfish are large animals, meat is usually sold as steaks, which are often grilled. Swordfish meat is relatively firm, and can be cooked in ways more fragile types of fish cannot. The color of the flesh varies by diet, with fish caught on the east coast of North America often being rosier.

Swordfish have been fished widely since ancient times. Swordfish are not listed as an endangered species by the IUCN. In the North Atlantic, the swordfish stock is fully rebuilt, with biomass estimates currently 5% above the target level.

Swordfish are enormous fish. It is named for it’s long, sword like projection from the upper jaw. A tall, sail like dorsal fin propels this imposing fish through the waters of the world. Swordfish commonly reach 3 m (9.8 ft) in length, and the maximum reported is 4.55 m (14.9 ft) in length and 650 kg (1,400 lb) in weight. The International Game Fish Association‘s all-tackle angling record for a swordfish was a 1,182 lb (536 kg) specimen taken off Chile in 1953. Females are larger than males, and Pacific swordfish reach a greater size than northwest Atlantic and Mediterranean swordfish. They reach maturity at 4–5 years of age and the maximum age is believed to be at least 9 years.

Swordfish are ectothermic animals; however, swordfish, along with some species of shark, have special organs next to their eyes to heat their eyes and brain. Temperatures of 10 to 15 °C above the surrounding water temperature have been measured. The heating of the eyes greatly improves their vision, and consequently improves their ability to catch prey. Out of the 25,000+ fish species, only 22 are known to have a mechanism to produce heat. These include the swordfish, marlin, tuna and some sharks.

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It’s a Patio Kinda day! Come on out and enjoy a cool drink and some delicious D&L Bistro food.

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