| Fish School |
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| Unsure of which fish to choose? Here are some characteristics of the individual fish species. |
| Catfish |
| Farm raised catfish have an extremely mild flavor. Did you know Americans eat so much farm raised catfish, that June 25th is "National Catfish Day"? Great fried, grilled or blackened. |
| Flounder |
| Also known as fluke, flounder is wild caught all over the world. Flesh is very delicate and breaks apart easily, making it very easy to eat with only a fork. Great any way you cook 'em! |
| Grouper |
| Our own wild caught Gulf of Mexico specialty, grouper, with its large grain and moist flesh, is absolutely delicious and sweetly mild. Tasty any way it's prepared, but the most popular is of course the fried Grouper Sandwich. |
| Tilapia |
| Another farm raised fish, also extremely mild, but a bit firmer than catfish. Great grilled or blackened. |
| Salmon |
| This beautiful colored fish is also very good for you. Although considered an "oily" fish, it is one of the healthiest fishes, high in protein, Vitamin D, and Omega-3 fatty acids. Best grilled or blackened. |
| Alaskan Pollock |
| A mild saltwater species from the cold Northern waters, this flaky moist fish is perfect for frying. |
| Whiting |
| A delicate wild caught Atlantic saltwater fish, with a distinct fishy flavor. Great fried. |
We almost always have another species or two in stock, call and ask!