Scottish Salmon is a premium farmed Atlantic salmon that is sustainably raised off the coast of Scotland. The frigid waters and strong currents produce salmon that are both strong and high in fat-content. Scottish Salmon is one of the more mild flavored...
Chilean seabass is a white and flaky fish that tastes similar to cod. When it is properly cooked, it should have a smooth and buttery feel and taste. It can be cooked in almost any way imaginable and the spice options for it are endless.
These pre-boiled, cooked tentacles make for an easy at home octopus experience and are great griled on an open flame in an marinade.
Red snapper has a firm texture and a sweet, nutty flavor that lends itself well to everything from hot chilies to subtle herbs.
Redfish has a mild and sweet flavor. It could not be as flaky as the flounder, but it has medium-firm texture. When raw, the flesh appears to be like creamy white or off-white, but it turns white once cooked.
#1 grade tuna is the highest grade of tuna. Sometimes called sushi grade or sashimi grade. In order to be graded #1, a tuna must exhibit all #1 quality of all five indicators.
Swordfish is a mild, slightly sweet fish. It has white or pinkish-orange flesh when raw, which turns beige once cooked. It offers a dense moist texture which is often compared to beef steak.
The Canadian sockeye salmon we offer is virtually identical to the Alaskan. They are essentially the same fish harvested by Alaskan and Canadian fisherman as they pass through their respective waters; Southeastern Alaska and Northwestern Canada share a...
Mild, flaky, and slightly sweet. Branzini tastes remarkably similar to other types of sea bass and halibut. Typically, it's served whole with lemons.
This lean fish has a mild, sweet tasting white flesh, similar to tilapia. It's thicker and firmer than cod. Because the flavor is so gentle, halibut pairs well with bolder seasonings like pesto, lemon juice and basil.
Black grouper has a mild but very unique taste. It's somewhat of a cross between bass and halibut. Available year-round with peak catches in the Atlantic and Gulf of Mexico occurring during the summer and fall, black grouper meat cooks up very firm with...
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