Fresh Catch

Gulf caught, warm water. Firm, large flake, sweet flavor, semi-steaky, lean white meat. Best grilled, blackened, or sauteed.

Gulf caught, warm water. Moist, flaky, mild flavor, lean white meat. Best grilled, blackened, sauteed, or Big Fish Style.

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.

Gulf caught, deep water. Very flaky, firm texture, mild flavor. Best bronzed, sauteed, or Big Fish Style. DO NOT grill.

Pacific or Atlantic caught. Lean, thick flake, mild, sweet flavor, similar to a large Flounder. Best grilled, sauteed, bronzed, fried, or Big Fish Style.

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.

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.

Gulf caught. Medium, firm texture, sweet and flaky. Served with skin on one side to preserve flavor. Best fried, blackened, bronzed, or sauteed.

North Atlantic or Pacific. Fatty content, oily, delicate, sweet, large flake, pink flesh. Best bronzed, blackened, sauteed, grilled, or Big Fish Style.

Gulf, Pacific or Atlantic caught. Mild, sweet flavor, moist, steak-like texture. Moderately high fat content. Best grilled, blackened, bronzed, or sauteed.

Gulf caught. Flat, firm fillets. Not thick, mild and sweet. Best bronzed, sauteed, fried or Big Fish Style.