HFC Order Form
BRILLIANT RED HAWAIIAN AHI
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Bright Red Ahi Sashimi is a brighter red color than typical # 1 Ahi from other fisheries. The meat is bright and translucent with a higher than normal oil content and a low water content. This is HAWAIIAN BIGEYE AHI! Excellent for sashimi, crudo, carpachio and Poke. Makes beautiful seared ahi.
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BOTTOMFISH
KANPACHI
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Ocean fresh, sashimi-grade white fish, raised sustainably in the waters off Hawaii. The clear blue waters of Hawaii are the only place in the world where Kanpachi are grown in the ocean. Expect a fat content that is higher than hamachi and a silky texture with a silky, candy look. Very rich with deep olive oil taste – excellent for raw crudo applications or lightly cooked. Natural cut – skin on, trimmed, belly on, fresh, never frozen!
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KING SALMON
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There is no salmon experience like that of the King Salmon experience. Luscious cold water fat, high in Omega 3 oils, the Tasman king is truly unforgettable. Bright tangerine orange with it’s trademark zebra patterned creamy white stripes, Tasman king is the highest sashimi grade salmon, hands down.
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WALU
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This grade of Hawaiian Walu can be classified as the Ultra Grade of Hawaiian Walu. White Sashimi Walu is sought after for its ivory to paper white color. White sashimi walu will have opaque pink highlights and a bright red bloodline, but the color quality overall will be a clean and consistent shade of white. Used mainly in sushi or for sashimi, White Sashimi Walu is also great for the flat top or the grill. High in natural fats and oils, White sashimi walu should been joyed with the idea of less-is-more. Decadant and rich, White Sashimi Walu is best served in 4-6 ounce portions.
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Walu has a rich, buttery flavor that is luscious cooked and a delicacy raw. This exotic sashimi-grade fish is also known as “white tuna” because of its rich oil content and tuna-like texture. Density and high moisture retention make this a versatile fish to prepare and a valuable commodity raw.
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BARRAMUNDI
SEABASS
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Mero is highly regarded in Japan for its intense richness and versatile qualities. This fish has an extremely high oil content making it impossible to dry out. Snow white and flakey, its amazing buttery sweet flavor presents taste buds with a lingering presence of crab and lobster. Delicious sautéed, baked or grilled over intense high heat for sweet, crispy caramelized edges.
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MAHI MAHI
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This is a version of Mahi that has a quality rarely seen and not available on the local market. The single most popular fish in Hawaii, Mahimahi is also its best known fish among visitors. Its firm, light pink flesh cooks to a delicate sweet white meat and is ideal for a variety of preparations. Deeper caught Mahimahi is great for searing, raw in the middle or grilling.
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NZ SEAFOOD
SCALLOPS
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We select the best scallops from the Pacific Northwest
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CHEF SPECIALTY
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100% meat! Super sweet! Deep water, means cold water, cold water means higher fat and glucose to survive. Never pasteurized, never chemically treated with saline, the crab is delivered shelled and fancy packed. Meaning it is separated by layers of Claw meat, Leg meat and Body meat. The juices left are packed with flavor so every bit of it can be utilized!
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Also known as Wakame (Wah-ka-may) salad. Tender strips of bright green kelp and seaweed, blanched with sake, tossed with rice wine vinegar, sugar, seasalt, sesame oil, sesame seeds, kikurage (key-coo-rah-gaye) mushroom and red pepper flakes. All together combined to form a perfect symphony of sweet salty, crispy crunchy, with a subtle kick. Prepared & ready to serve
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OTHER BOTTOMFISH
SPECIALTY
* Total is for the price of fish only. A final invoice will be sent once order is shipped.
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