Fresh Catch
Amberjack
Gulf caught, warm water. Firm, large flake, sweet flavor, semi-steaky, lean white meat. Best grilled, blackened, or sauteed.
Grouper
Gulf caught, warm water. Moist, flaky, mild flavor, lean white meat. Best grilled, blackened, sauteed, or Big Fish Style.
Chilean Seabass
Southern Atlantic or Pacific caught, cold water, moderately oily, tender with a large, thick flake, mild flavor. Best sauteed, bronzed, fried, definitely Big Fish Style. DO NOT grill.
Golden Tile
Gulf caught, deep water. Very flaky, firm texture, mild flavor. Best bronzed, sauteed, or Big Fish Style. DO NOT grill.
Halibut
Pacific or Atlantic caught. Lean, thick flake, mild, sweet flavor, similar to a large Flounder. Best grilled, sauteed, bronzed, fried, or Big Fish Style.
Hog Snapper
Hardest to get, mostly from the Florida Keys along the reefs. Super white, mild and sweet with a light flake. Served with skin on one side to preserve flavor. Best fried, sauteed, bronzed or Big Fish Style.
Mahi-Mahi
Also known as Dolphin … NOT Flipper. Gulf caught. Lean, mild, sweet flavor, large moist flake, moderately firm and thick. Best bronzed, sauteed, blackened, grilled, or fried.
Red Snapper
Gulf caught. Medium, firm texture, sweet and flaky. Served with skin on one side to preserve flavor. Best fried, blackened, bronzed, or sauteed.
Salmon
North Atlantic or Pacific. Fatty content, oily, delicate, sweet, large flake, pink flesh. Best bronzed, blackened, sauteed, grilled, or Big Fish Style.
Swordfish
Gulf, Pacific or Atlantic caught. Mild, sweet flavor, moist, steak-like texture. Moderately high fat content. Best grilled, blackened, bronzed, or sauteed.
Triple Tail
Gulf caught. Flat, firm fillets. Not thick, mild and sweet. Best bronzed, sauteed, fried or Big Fish Style.
Subject To Availability
Preparation
- First listed price is for our traditional plating, big fish style or over a salad of your choice.
- Second listed price is for the chef’s special preparation.